Been experimenting on a special blend of my own. Looking for a Good Cajun seasoning, Some thing really mild, but can add additives when needed for mild and hot. Thinking of three spice blends. One not hot at all, the other two an additive to be added to the others for mild and hot. So it would be versatile for all.
And for those who always question my use of the word mild.
And no you guys who dislike hot peppers mild is not with out peppers it is a light bite and hot is very hot. If it didnt contain heat how could it be a mild heat? LOL ::)
Vipers Cajun Rub..... sounds good :)
Oh the reason I did ask is we have some true Cajuns on here that can recommend the real seasonings and ingredients. Not this poor substitution they market today.
Quote from: mikecorn.1 on July 04, 2012, 10:53:10 AM
Vipers Cajun Rub..... sounds good :)
Thanks mike but not sure if it will be a rub or just a seasoning. But something for every one with premix directions to get what exactly they like. My family are every where on the heat chart so its as much forme as them. Oh and be sure to try the BBQ sauce I posted i think you'll enjoy it. Nothing fancy but good.
Quote from: viper125 on July 04, 2012, 10:55:44 AM
Quote from: mikecorn.1 on July 04, 2012, 10:53:10 AM
Vipers Cajun Rub..... sounds good :)
Thanks mike but not sure if it will be a rub or just a seasoning. But something for every one with premix directions to get what exactly they like. My family are every where on the heat chart so its as much forme as them. Oh and be sure to try the BBQ sauce I posted i think you'll enjoy it. Nothing fancy but good.
Viper's Cajun Seasoning............add you username to anything and it'll sound good ;D :o
Not a true coonass, but I play one in the kitchen so here's a starter which will be refined and corrected by our more qualified brethren (and sistren). The basics of Cajun spice seasonings are pretty standard. I'd start with the following and adjust to your preference:
One part each fresh ground black pepper, granulated garlic, onion powder, cayenne, and thyme.
Two parts kosher or sea salt and paprika (sweet Hungarian is good). I only use one part salt (or less), but that's just me adjusting to my preference.
For grilled steak or stews/soups, I add some extra garlic. Throw in some oregano for pork dishes and some parsley for fish. You might also want to try different paprikas such as smoked, dulce (sweet) or picante (spicy) pimenton (Spanish paprika).
I want a jar when you perfect it.
Biggest problem I have is so far i need to make in small batches. As we all know fresh spice flavors just don't keep. So for now spice mixture stays in fridge when not used. Cajuns use fresh stuff and with out grinding and heat the flavors just don't pop or come alive. But to say the least the journey is proving fun and a real learning experience. Im also sure this will improve my meats. One thing i do find in mixing fresh spices is the tendency to cover up flavors. And trying to get a real layering flavor affect is some what harder then with bottled spices. Fresh seem to come in low and high tones of flavor or bottle has like a medium average across the board. Hope I'm being clear but really hard to describe. But then if i wanted easy or normal id go to the store. And this gives me some thing to do while home bound. :-X
As usual, I misunderstood the question. I still don't really understand the question but it's okay because I probably wouldn't be able to contribute all that much if I did. I'd probably say something really lame like "Just put in the stuff you want until it tastes right" and "Go with the obvious name for the liquid version and call it 'Viper's Venom.'"
No you were right on. It was I was misleading. I just got done doing some work on it and using all these fresh spices over come me. LOL Wasn't really ready for it. as I use a lot of bulk spices. Just learned why recipes can taste so different with the same ingredients. Sorry for the momentary confusion! LOL :o
I'm still confused. When you say "Cajuns use fresh stuff" are you referring to spices and herbs grown and freshly picked out of the garden?
Ah yes fresh picked or possibly fresh ground. I usually buy mine bulk and now wondering if i keep them too long also. May not be good to buy all spices that way. Well i could be wrong. but I have a lot of Appalachian Blood. Thats to say im a hillbilly! And they use to always use fresh spices when possible. Im thinking Cajun and Creole do to. Either way I think I may start using a lot more of them my self. Especially for the tastes you want to stand out. After all isnt that why we grind seeds and use garlic cloves instead of powder and such? Just think i'll spread my wings a little. I noticed a big difference especially in the seeds just warming till the pop then grinding. Just thinking out loud now.
Well whats your opinion Kynola. Or am i just thinking crazy with these pain pills they have me on. LOL
Hey viper,
just found this in my bookmarks. i don't know how much help it will be but here is the link.
http://mardigras.spike-jamie.com/sauces-spices.html
Quote from: viper125 on July 06, 2012, 11:37:32 AM
Ah yes fresh picked or possibly fresh ground.
Well whats your opinion Kynola. Or am i just thinking crazy with these pain pills they have me on. LOL
I don't really have an opinion V. Was just wondering where you were going with your initial thread. Fresh ground makes perfect sense to me. Fresh herbs, dried and then ground really works for me. Grinding herbs straight off the plant might be a bit of a problem due to the moisture in the fresh leaves for the rest of the ingredients.
Will be watching this with interest to see how your seasoning mix turns out. You're going to teach me something.
Parroting KyNola (and inserting another couple of cents worth - a good argument for discontinuing use of the penny), I think the fresh spice/herb thing is excellent, especially if you're making soups, stews, gumbo, etc. (wet dishes?) or mixing the flavor into something. Nothing says you can't roast/dry/smoke or just add your own peppers for paprika or cayenne flavoring or chop up your own onions, garlic, thyme, etc.
However, as KyNola also pointed out, it might be a bit problematic if you're looking for a powdered application (like in blackening) - not sure I'd know how (or want) to dry and grind onions & garlic.
Dont think im about to teach you old timers any thing. But im sure figuring on learning some thing.LOL
I'm just giving you my "standard" (fairly low that it may be) and depending on you to come up with a great intuitive leap that my "fossilized" brain would never achieve on its own. Then I want a bottle (or jar or box or whatever it comes in) of "Viper's Victuals & Venom Enhanced Cajun Seasoning."
LOL well did you try the recipe i posted? If so did i do ok?
If you're talking about the "not so secret recipe," uhhh, no - but only because I don't own any catsup. It's made from boiled cats, you know; "catsup" is a contraction of "cat soup."
Well eat at sunny's Chinese all the time. Cats not so bad. Not sure on boiled though. Enough sauce and spices and....oh well ! No I really meant the Cajun spice recipe. Wanted some opinions from the more experienced. Used it for blackened fish and chicken and was pretty good to use. Figured you may have checked it out.
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Sorry, I missed that one. Link?
Here it is. Took some flak on the heat thing but whats new. LOL
http://forum.bradleysmoker.com/index.php?topic=29160.msg347128#msg347128
On the link that up in smoke had, it has EMERIL'S SPICE, which is a very good general purpose rub, I make it for pork mainly.
If you combine the rustic with the spice, it is also good for pork.