THE CHEF FROM HELL

I've always been a big believer in using dry spice mixes in most of my recipes.  I like to refer to the food I prepare as "seasoned food".  The use of spice mixes can create layers of flavor within the food that will give you a new taste sensation with every bite. 

A Note on Spice Mix Storage:

• Store all of your dry spice mixes in a tightly sealed container 
• Do not expose them to light or heat as this will lessen their flavor over time

Today's post features my Big Heat Spice Mix which is essentially my version of the standard "Cajun Spice Mix" which can be used to season soups and stews as well as being used as a spice rub when blackening chicken or fish.  I've used my Big Heat Mix over the past 20 years in my restaurants and always had great success with it.  My main influence in creating this mix was Chef Paul Prudhomme's work--- however there were some elements of his spice mixes that I didn't care for (such as onion and garlic powder) which I felt added bitterness to the taste of the spice mix.  Anyhow, here's my take on spicing things up cajun style!

Ingredients:

• 2 cups Paprika
• 1/2 cup Cayenne Red Pepper
• 1/3 cup ground Black Pepper
• 1/3 cup ground White Pepper
• 1/4 cup Kosher Salt
• 2 1/2 cups Basil
• 1 cup Oregano
• 1/4 cup Thyme

Preparation:

Place all of the spice mix ingredients in a large mixing bowl

Blend well using a spoon

Working in batches, process the blended spice mix in a food processor for 1 minute per batch

Store the spice mix in a tightly sealed opaque container