Salt and Cayenne Seasoning ideas

[lead-1]

Many years ago there was a mom and pop diner nearby that had killer fry seasoning. After the fries were cooked they seasoned them with a dusting of a Salt and Cayenne mixture that got a tad bit warmer as you ate the fries but not burn your mouth warmer.
I'm not real good at reverse engineering food recipes so I was wondering if anyone here had such a mixture to share the recipe. One I read had a couple leaf type ingredients and called for a coffee grinder but what the diner used looked to be a red tint and no greens.

[augercreek]

You can buy this kind of mix in grocery stores. I use it on every thing but oatmeal.

[GhostHawk]

For me it is Tony's Creole seasoning in the green can. Adds just a little heat, and a whole lot of flavor.



https://www.amazon.com/Tony-Chachere...s%2C232&sr=8-5

8$ and free shipping for prime members from Amazon.

Yes you could probably do it yourself if you have a source for dried Cayenne pepper and a blender.

I would start small, say half a cup of salt and a small amount of Cayenne, blend it and taste. Adjust up or down until you get the level of heat you like. Wear gloves, mask, that red pepper can be pretty powerful stuff.

[PbHurler]

For me it is Tony's Creole seasoning in the green can. Adds just a little heat, and a whole lot of flavor.

I LOVE this stuff on hard boiled eggs!

[Thundarstick]

https://www.mohotta.com/product/slap...es-Chili-Mixes

One of my favorites! They sell ground pepper powders that you could experiment with making your own mix. Tony's is a heavy hitter around here and every grocery store stocks it.

[RU shooter]

I mix up my own general purpose spice mix and put it on most everything . But for what your wanting a mix of salt black pepper ,paprica and cayanne pepper powder should work .just go to the dollar store and get a bottle of each mix some and taste add or subtract as you feel

[Outpost75]

Around here we use Old Bay on everything, fish, pork, chicken, fries, burgers, hush puppies, mashed potatoes, buttered popcorn, clam chowda, stewed tomatoes, etc. At home we buy it in the pound commercial food service can! I send a kilo to my buddy in Italy every Christmas, the "secret" ingredient in his famous Gardone Val Trompia wild boar recipes!

Me Sainted Mother even puts it in "Sunday gravy" for pasta!

You can get it at Walmart or in almost any East coast grocery. A Maryland tradition which has spread to the entire mid-Atlantic from West Virginia and North Carolina north through PA, NJ and Rhode Island!

Attachment 249129

If you can't get it where you live, you can improvise a very close substitute:

"Homemade Old Bay Seasoning" Recipe:

• 1 tablespoon celery salt.
• 1/4 teaspoon paprika.
• 1/8 teaspoon black pepper.
• 1/8 teaspoon cumin.
• 1/8 teaspoon cayenne pepper.
• 1 pinch ground Coleman's dry mustard.
• 1 pinch ground mace (may substitute a teensy pinch nutmeg)
• 1 pinch ground cinnamon.

[gwpercle]

I mix up my own general purpose spice mix and put it on most everything . But for what your wanting a mix of salt black pepper ,paprica and cayanne pepper powder should work .just go to the dollar store and get a bottle of each mix some and taste add or subtract as you feel

For seasoned fries the above blend is probably what you are looking for .
For a testing , mix up one tablespoon each Salt , Black Pepper , Sweet Paprika with one teaspoon Cayenne Pepper (this is the heat)...start low and work up ...or down to taste .

I bought Tony Chachere's very first little paper back cookbook he put out because in it he published the recipe for his seasoning blend ... that recipe was more than worth the cost of the cookbook ! And it wasn't pre packaged and sitting on every grocery shelf throughout the nation .
For awhile If you wanted it, Mr. Tony sold it in mason jars out the trunk of his car or you had to go to his house in Opelousas La. to get a supply !
Gary
I still mix the original recipe ...it has morphed a bit over the years .

[lead-1]

Thanks all for the input, I'll be headed to the spice section next time I'm grocery store.

[Wayne Smith]

Around here we use Old Bay on everything, fish, pork, chicken, fries, burgers, hush puppies, mashed potatoes, buttered popcorn, clam chowda, stewed tomatoes, etc. At home we buy it in the pound commercial food service can! I send a kilo to my buddy in Italy every Christmas, the "secret" ingredient in his famous Gardone Val Trompia wild boar recipes!

Me Sainted Mother even puts it in "Sunday gravy" for pasta!

You can get it at Walmart or in almost any East coast grocery. A Maryland tradition which has spread to the entire mid-Atlantic from West Virginia and North Carolina north through PA, NJ and Rhode Island!

Attachment 249129

If you can't get it where you live, you can improvise a very close substitute:

"Homemade Old Bay Seasoning" Recipe:

• 1 tablespoon celery salt.
• 1/4 teaspoon paprika.
• 1/8 teaspoon black pepper.
• 1/8 teaspoon cumin.
• 1/8 teaspoon cayenne pepper.
• 1 pinch ground Coleman's dry mustard.
• 1 pinch ground mace (may substitute a teensy pinch nutmeg)
• 1 pinch ground cinnamon.

Yup - we use it on a lot too. Really good on Kale chips.

[bikerbeans]

Joe's Stuff, from the New Orleans School of Cooking.

BB

[LIMPINGJ]

gwpercle would you repost the the blend of spices that you had posted a few years ago? I lost the card I wrote it down on, I do seem to remember that you used less salt than in Tony’s.
Thanks

[gwpercle]

gwpercle would you repost the the blend of spices that you had posted a few years ago? I lost the card I wrote it down on, I do seem to remember that you used less salt than in Tony’s.
Thanks

I think this is the one , I don't have just one spice blend recipe , I keep fooling around with them and the passage of time doesn't help at all . I don't remember what I had for lunch yesterday ...

I'm going to give you two recipes , it should be one or the other . I think it may be No. 2

Spice Blend No. 1 - Cajun Style General Purpose
2.5 Tablespoons Sweet Paprika
2.0 " Salt
2.0 " Garlic Powder
1.0 " Black Pepper
1.0 " Onion Powder
1.0 " Cayenne Pepper
1.0 " Dried Oregano
1.0 " Dried Thyme


Spice Blend No. 2 - Creole Style - ( This has less salt than Tony's original seasoning)
1 - Cup Salt
2 Tablespoons Onion Powder
1 Tablespoon Garlic Powder
1 " Sweet Paprika
1 teaspoon Chili Powder - mild
1 " Ground Celery Seed ( this can be optional but I like it )
1 " Dried Parsley Flakes
0.5 " Cayenne Pepper (or to taste)

If it's neither of these , let me know...I have a few more places I can look .
Gary

[high standard 40]

I have Tony Chachere's cookbook published in 1972. His seasoning recipe is as follows.
26 oz salt
1 1/2 oz ground black pepper
2 oz ground red pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (Accent)

To season seafood, use half of the above mixture and add:
1 tsp powdered thyme
1 tsp bay leaf
1 tsp sweet basil

[LIMPINGJ]

gwpercle it was the one you said you got out of Tony’s first cookbook. I thought you just reduced the amount of salt the original called for.

[Cast_outlaw]

I use the same seasoning in 12g shot shells for critter denture rounds. I tested one a month back and the wind switch directions when I shot it and I got a small amount in the face it was not all that nice so I know they will work

[gwpercle]

gwpercle it was the one you said you got out of Tony’s first cookbook. I thought you just reduced the amount of salt the original called for.

Here it is : Tony's Original Recipe with 1/2 the salt content . This gives more spice and less salt for those watching salt intake .

6 Tablespoons Salt
3 Tablespoons Black Pepper
1 Tablespoon red pepper ( adjust red pepper to taste)
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
2 Tablespoons Chili powder (mild)
2 Tablespoons Accent ( optional but I use it )

This should be the one ,
Gary

[LIMPINGJ]

That is it. Thank you very much. I promise not to lose it this time.