Creole Cooking Spice & Rub

Oven-baked Creole Fries (Blog Post)

Oven-baked Creole Fries (Blog Post)

“You say po-tay-to, I say po-tot-to” – let’s just work it out and eat some Creole fries! This is such an easy recipe and you simply will not believe the flavor. Ordinary ingredients made extraordinary – now that’s a great friendship! Ingredients 4 medium sized white potatoes 2 T olive oil 2 t Dulcet Creole Cooking Spice & Rub Instructions         You’re done! Now chow down with a friend and make nice. Serves 4 Printer-Friendly PDF | Creole...

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Jambalaya

Jambalaya

  A traditional favorite with authentic Creole flavor!   Ingredients 1 lb boneless skinless chicken breast, cut into large pieces 1¼ t plus 2 T Dulcet Creole Cooking Spice & Rub 2 T olive oil 1/4 – 1/2 lb andouille sausage, sliced ¼ lb taso ham, cut into sm cubes 1 c onion, diced 1 c celery, diced 1 bell pepper, diced 1 T tomato paste concentrate* 3 c chicken stock 1-14.5 oz canned tomatoes 1 bay leaf 1 ½ c long grain rice Instructions 1. Season Chicken with the 1 ¼ t Dulcet Creole Cooking Spice & Rub. 2. Over medium high heat, place olive oil in a dutch oven or heavy...

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Creole Puff Pastries

Creole Puff Pastries

  Perfect little packages of goodness.   Ingredients 1 T olive oil 1 c finely chopped onion 1/2 lb ground sirloin 5 t Dulcet Creole Cooking Spice & Rub 3 T finely chopped parsley ¼ c sundried tomatoes in oil, strained & chopped 1 lb Puff Pastry 1 egg, lightly beaten Instructions 1. Sauté onion in olive oil until golden brown. 2. Add the ground beef and cook over medium-high heat until browned. 3. Remove from heat and drain off any excess oil. 4. Add all but a 1/2 teaspoon of the Dulcet Creole Spice, the parsley and the sundried tomatoes to the beef. 5. Set aside to cool. 6....

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Cornmeal Crusted Fried Green Tomatoes (Blog Post)

Cornmeal Crusted Fried Green Tomatoes (Blog Post)

A lighter, fresher version of fried green tomatoes just in time for the first frosts of winter. Forget the pot full of frying oil – this recipe requires only a light smattering of oil in a hot skillet to yield the flavorful brown crust we crave. Our Creole Cooking Spice & Rub adds a bayou twist, perfect for this southern mainstay. So just dip those ‘maters in some buttermilk, coat with our creole cornmeal mixture, and fry’em up. Pair with our Creole Remoulade Sauce and you might as well throw a party! Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c...

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Creole Burgers

Creole Burgers

Ingredients ¾ lb ground sirloin 1 T Dulcet Creole Cooking Spice & Rub Instructions 1. Blend the Dulcet Creole Cooking Spice & Rub with the ground sirloin until evenly distributed. 2. Shape into two hamburger patties. 3. Throw on the grill and cook to desired doneness. 4. Serve on a toasted bun with your favorite fixins. Serves 2 Printer-Friendly PDF  

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Creole Cod Sauté

Ingredients 1 lb Fresh Cod Fish Fillets 1-2 T Dulcet Creole Cooking Spice & Rub 1 T olive oil 2 T cold butter, divided 1 T finely chopped shallot 2 T fresh lemon juice Zest of one lemon 1 T chopped fresh parsley Instructions 1. Pat the cod fillets with paper towels to dry. 2. Coat the fillets generously with the Creole Spice. 3. Place the olive oil and 1 T butter in a large sauté pan over medium high heat. 4. Once the butter is melted, place the fillets in the pan and cook, approximately 3 minutes per side or to desired doneness. 5. Remove the fish from the pan and tent with foil to...

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Hearty Creole Black-eyed Pea Soup

Hearty Creole Black-eyed Pea Soup

Ingredients ½ lb dried black eyed peas 2 T olive oil 3 c diced onion 1 c diced carrot 1 c diced celery 1 green pepper, diced 5 t Dulcet Creole Cooking Spice & Rub 28 oz can diced tomatoes 6 c beef stock 1 lb meaty ham bone or ham hock 1 bay leaf 1/4 c chopped fresh parsley Sour Cream (optional) Sliced green onions (optional)   Instructions 1. Place the dried peas in a bowl, cover with cold water, soak overnight. 2. Place the olive oil in a soup pot over medium heat. 3. Add the vegetables, stirring to coat them with the oil, cover the pot and cook for 10 minutes, stirring...

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Creole Cornmeal Crusted Fried Green Tomatoes

Creole Cornmeal Crusted Fried Green Tomatoes

  Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c flour 1/2 c cornmeal 3 T Dulcet Creole Cooking Spice & Rub 8 T high heat peanut, canola or safflower oil Chopped Fresh Parsley for garnish Lemon wedges and/or Dulcet Creole Remoulade   Instructions 1. Slice the tomatoes into ¼” thick slices. 2. Place the buttermilk in a shallow bowl. 3. In another shallow bowl add the flour, cornmeal and the Creole cooking spice and blend together with a fork. 4. Dip one tomato slice at a time into the buttermilk, shake off excess and dredge into spice/flour/cornmeal mixture...

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Compound Butters (photo blog)

Compound Butters (photo blog)

  Compound butters add zip to grilled fish, poultry & beef, sweet potaotes, winter squashes, and steamed veggies. They dress up everyday foods like popcorn, baked potatoes and pasta, and make a unique homemade holiday gift when packaged in parchment paper with a creative label. Now is a great time to make these original, yet simple, butters for the holiday table or to share with friends!   There are no rules on what ingredients to use in compound butter and ratios can vary, but adding enough spice and herbs is the key to making your butter better! So put your dreaming cap on...

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West Meets South Succotash (photo blog)

West Meets South Succotash (photo blog)

  Popularized during the Great Depression because of its simplicity and ready availability of ingredients, it could be that Succotash has gotten a raw deal. Let’s face it, we all kind of think of succotash as a “last resort leftover” – but what a shame! Because truly, with ingredients like sweet fresh corn whose kernels burst in your mouth, Sungold cherry tomatoes that are more like candy than fruit, and other end of season delights such as onions, peppers, and zucchini, there really is nothing not to love about succotash. Especially this lighter vegetarian version that uses olive oil...

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West meets South Succotash

West meets South Succotash

Ingredients 2 ears of fresh corn 1 ½ c diced onion 1 small red pepper, diced 1 medium sized fresh zucchini, diced 1-15 oz can black beans, pinto beans or black eyed peas 1 ½ t Dulcet Creole Cooking Spice & Rub ¼ t salt 12 cherry tomatoes, cut into quarters 1 T chopped fresh parsley 1 t fresh lemon juice 1 T olive oil 2 T butter Instructions 1. Using a sharp knife, carefully cut the corn from the cob, set aside. 2. Place a large cast iron skillet or sauté pan over medium high heat, add 1 T each of olive oil & butter. 3. Add the onion and sauté for 5 minutes. 4. Add the red pepper...

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Red Beans & Rice w/Andouille Sausage

Red Beans & Rice w/Andouille Sausage

Ingredients 2 T olive oil 1 lb andouille sausage, sliced into ½” thick rounds 2 c diced onion 1 green pepper, diced 4 stalks celery, diced 2 cloves garlic, minced ½ lb dried red kidney beans 1 ham hock 2 c chicken stock 4 t Dulcet Creole Cooking Spice & Rub 1 bay leaf ¼ c chopped fresh parsley ¼ c chopped green onion 1 ½ c long grain rice, cooked according to package directions Instructions 1.     Soak the beans in water overnight. 2.     Next day, drain and rinse beans in a colander, set aside. 3.     Place a dutch oven or heavy pot over medium heat on the stovetop. 4.     Add the olive...

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Creole Oven Baked Potato Fries

Creole Oven Baked Potato Fries

Ingredients 4 medium sized white potatoes 2 T olive oil 2 t Dulcet Creole Cooking Spice & Rub Instructions 1. Wash and cut the potatoes into ¼” thick fries. 2. Toss potatoes with olive oil and the Dulcet Creole Cooking Spice. 5. Spread potatoes out on a large baking sheet so they do not touch, and bake at 475 degrees for 10 minutes. 6. Flip potatoes with a metal spatula and cook an additional 5 minutes at 500 degrees, or until brown and crisp. Serves 4 Printer-Friendly PDF | Creole Fries...

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Shrimp/Crawfish Étouffée

Shrimp/Crawfish Étouffée

Ingredients ¼ c all purpose flour 2 T extra virgin olive oil ¼ c butter 1 large onion, finely chopped 1 c celery, finely chopped 1 bell pepper, finely chopped 2 T Dulcet Creole Cooking Spice & Rub 2 c vegetable stock 1 bay leaf 1-14.5 oz can diced tomatoes 2 T fresh lemon juice 2 T fresh parsley, chopped 1 1/2 lbs rock shrimp or crawfish Instructions 1. Place the flour in a dry heavy pot over medium to medium low heat and toast until golden brown, stirring occasionally to prevent burning, approx 15 minutes. Transfer flour to a bowl & set aside. 2. Heat the vegetable stock over medium...

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Creole Spiced Compound Butter

Creole Spiced Compound Butter

  Ingredients ¼ c butter, softened ½ c finely chopped onion 4 t Creole Cooking Spice & Rub 2 T beer for deglazing (optional) 3 cloves roasted garlic, roughly chopped or finely chopped fresh garlic 2 t chopped fresh parsley or thyme leaves 2 t fresh lemon juice Instructions 1. Take a ¼ c butter from your frig in the morning or the night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium heat and sauté the onion until softened and translucent,...

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