2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice
Mix it together in a small jar, shake it up well, and use it to season your gumbos, soups, and stews. It’ll last for months.
Besh Big Easy (C) 2015 Chef John Besh and Dorothy Kalins Ink, LLC.
3/4 cup chicken fat or canola oil
3/4 cup flour
2 large onions, chopped
1 large chicken, cut into twelve pieces
2 tablespoons from My Creole Spice Jar
2 pounds spicy smoked sausage, sliced 1/2 inch thick
2 stalks celery, chopped (more…)
Barrel Aged Feta from Mt. Kykos is no ordinary feta. Imagine any feta cheese you have had…now imagine it 10 times creamier! Come in and pick up some feta from our So Gourmet Cheese Counter and try out this amazing recipe from Ina Garten!
INGREDIENTS:
4 tablespoons Bodacious Olive UP Olive Oil, divided (Our Fennel Olive Oil would be a delicious choice!) (more…)
Imagine my excitement when I found this cookie recipe while searching for desserts made with ultra premium olive oil. While I haven’t made them yet, they are definitely on my Christmas cookie baking list. Credit goes to Melissa at www.simplywhisked.com for creating and blogging about these cookies! (more…)
INGREDIENTS
2 tablespoons minced scallions
1 clove garlic minced
¼ cup Blood Orange Olive Oil
¼ teaspoon black pepper
½ Tbsp Chili Paste or Bodacious Harissa Olive Oil(optional)
1 lb scallops or shrimp (more…)
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup Bodacious Olive Ultra Premium Extra Virgin Olive Oil
4 ounces prosciutto, thinly sliced
10 ounces baby portabella mushrooms, stemmed and halved or quartered (more…)