Chef Wilfredo Avelar of Emeril’s Delmonico restaurant demonstrates how to make Emeril’s Essence (or creole spice)—the secret to good New Orleans cooking!
HOMEMADE CREOLE SEASONING (EMERIL’S ESSENCE)
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse 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.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here: [ Ссылка ]
Stay Connected With Emeril On:
Instagram: [ Ссылка ]
Facebook: [ Ссылка ]
Amazon: [ Ссылка ]
Ещё видео!