Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Whiskey Braised Applesauce:
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 1 tablespoon
1 1/2 tablespoons finely chopped fresh ginger (from about a 2-inch piece)
6 Granny Smith apples (about 3 pounds), peeled, cored, and coarsely chopped
1 cup bourbon
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the apples are very tender, about 45 minutes.
Puree the mixture in a blender or food processor. Return the puree to the saucepan and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time. Serve immediately, or cover and keep warm until ready to serve.
Yield: about 2 cups
![]("/food/images/spacers/spacer.gif"){kind=spacer}
