The early 1980’s. Oh my gosh, I had the time of my life. Young, single, making some pretty good money, I couldn’t have been happier traipsing around downtown Denver in dresses (with shoulder pads – now that style went overboard!) and high heels. I was lucky I had a job that was pretty well protected from the recession. And I was lucky that my friends and I ventured into a little basement restaurant that served up jazzy blues and just about anything you could want that was blackened. I fell in love! And nobody knew more about that New Orlean’s style of cooking than Paul Prudhomme, so here’s the famous Paul Prudhomme’s Blackened Seasoning Spice.
There’s a spice mix I’ve seen mentioned more and more in magazines and online. Za’atar. And while it might be new to a lot of people in the US, it’s not new at all. Za’atar is even mentioned in the Bible and refers both to the herb and the spice mix. And Za’atar is used in all kinds of cooking throughout the Middle East, the Mediterranean and other areas.
Lately, I’ve had it in my head that I wanted to make some ribs rubbed with Jerk spices (coming soon) then glazed, kind of like I did my Cider Glazed Ribs awhile back but with a definite Jerk flavor. So I checked out the Jerk seasoning at the store. I’m sure it would have been ok, but it was pricy, had additives and didn’t really have the jerk flavors I was looking for. I want a Jamaican Jerk Spice Rub that’s going to mimic the real deal Jerk flavors I fell in love with years ago.
This is the season, isn’t it, if you haven’t already broken out the grill, to do it now? I * think* it’s finally safe, although this last week I had to get the winter jacket out as temperatures plummeted into the 30’s in the Twin Cities and Denver had snow. But if you are grilling for Memorial Day and doing ribs (or a pork butt) think about this Sweet Ancho Spice Rub.
I’ve been working on a few recipes, one being Chicken Shawarma, trying to find a version that can be made at home. without a spit or a rotisserie. So I’ve been eating a lot of Chicken Shawarma. Luckily, there’s a spice blend that can be mixed up that has most of the spices needed. Ras El Hanout. In my case, a Homemade Ras El Hanout. (And that Chicken Shawarma? My much-tested recipe has been perfected! Here’s my Homestyle Chicken Shawarma!)