MAGIC DUST BARBECUE SEASONING
Mike Mills' Magic Dust barbecue seasoning can be used on everything from popcorn to steaks. It's easy to make and calls for just a few spices.
Provided by Derrick Riches
Categories Spice Mix
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Use with your choice of beef, chicken, pork, fish, seafood, or vegetables, and enjoy.
Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 1009 mg, Sugar 4 g, Fat 2 g, ServingSize Makes 2 cups (16 servings), UnsaturatedFat 0 g
ANGEL DUST (SOUTHWESTERN SPICE MIX/RUB)
Use on grilled corn, burgers, ribs, steaks, popcorn, chicken, pork, southwestern rice or recipes calling for chipotle spice mix. Fill small jars and tie with rafia as gifts.
Provided by gailanng
Categories Southwestern U.S.
Time 5m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Measure and mix together all spices. Store in an airtight container.
ANGEL DUST CAJUN SEASONING
Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute a light, smoky flavor. Pimenton Dulce, or sweet pimenton, would work in place of the spanish paprika, too.
Provided by Queen Dragon Mom
Categories Cajun
Time 5m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients in a small bowl until thoroughly mixed.
- Store in an airtight container. The spice mix keeps its best flavor for about two months.
Nutrition Facts : Calories 352.6, Fat 13.9, SaturatedFat 2.4, Sodium 46547.1, Carbohydrate 70.2, Fiber 43.2, Sugar 11.2, Protein 17.1
HEAVEN ON SEVEN GUMBO RECIPE - (4/5)
Provided by tpurr
Number Of Ingredients 29
Steps:
- Heat oil in a 4-quart dutch oven over high heat until very hot, about 3 minutes. Carefully whisk in the flour a little at a time until all the flour is incorporated. (The mixture will foam up as you add the flour, so add a small amount at a time.) Reduce the heat to medium and stir continuously, preferably with a flat-edged wooded spoon, for 22 to 25 minutes, until the roux is a dark brown. To prevent the roux from cooking any further, carefully pour it into a heat-proof bowl and cool for 45 minutes. Drain of any oil that separates from the roux. Store the roux in a covered container and refrigerate Directions Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-seized bowl and set aside. In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. Add the seasoned chicken and cook for 4 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more. Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Remove from the heat and stir in the filé powder. Do not let the mixture boil once you have added the filé powder. Remove the bay leaf. Serve with cooked white rice. Serves 6 people Note: While all recipes on this site are from the restaurant indicated, the photo for the recipe (in some cases) is not the actual dish from the restaurant. If restaurants would like to submit a photograph for their recipe, please send us an email. Roasted garlic puree: Preheat the oven toe 300° F. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown. Reserve the remaining garlic-infused oil in another container and refrigerate.
MAGIC DUST
I got this recipe from Peace Love and BBQ. I Sprinkle this *Dust* On french Fries, Chicken, BBQ Ribs, Corn on the Cob....This is a Good Mix of Spices :)
Provided by Julie Mitchell
Categories Other Sauces
Time 20m
Number Of Ingredients 10
Steps:
- 1. MIX ALL INGREDIENTS AND STORE IN A TIGHTLY COVERED CONTAINER. I put mine in a old Salt shaker and keep it by my Stove. Of course when BBQ time comes it is always out by the Grill. It keeps indefinitely but it doesn't last long at my cookouts.
FAIRY DUST SEASONING
This is a great seasoning for many different dishes! I use this on homefries as well as roasted potatoes, zucchini and many other vegetables. It's great for a meat and vegetable kabob as well. Those little fairies like to sprinkle it on many of the dishes that come out of my kitchen....
Provided by sassafrasnanc
Categories Cajun
Time 5m
Yield 1/3 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Blend in food processor until all spices are well ground. Store in spice container and "sprinkle" generously!
Nutrition Facts : Calories 4.2, Fat 0.1, Sodium 2328.2, Carbohydrate 0.9, Fiber 0.4, Sugar 0.2, Protein 0.1
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