This recipe by Chef Emeril Lagasse has become such a mainstay in my cooking, I decided to post it so that I never lose it!
One of my favourite things to use this amazing rub on is grilled pork chops.
Here are the links to the recipes posted aboved:
The Ultimate Twice baked Potatoes
Grilled Corn with Jalapeno Butter
Creole Seasoning Ingredients:
* 2-1/2 Tbsp paprika
* 2 Tbsp salt
* 2 Tbsp garlic powder
* 1 Tbsp freshly ground black pepper
* 1 Tbsp onion powder
* 1 Tbsp cayenne
* 1 Tbsp dried oregano
* 1 Tbsp dried thyme
Preparation:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
One of my favourite things to use this amazing rub on is grilled pork chops.
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| Tender juicy grilled pork is taken over the flavour edge with Emeril's rub |
Here are the links to the recipes posted aboved:
The Ultimate Twice baked Potatoes
Grilled Corn with Jalapeno Butter
Creole Seasoning Ingredients:
* 2-1/2 Tbsp paprika
* 2 Tbsp salt
* 2 Tbsp garlic powder
* 1 Tbsp freshly ground black pepper
* 1 Tbsp onion powder
* 1 Tbsp cayenne
* 1 Tbsp dried oregano
* 1 Tbsp dried thyme
Preparation:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
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