Emeril Spices

[Tiger]

I ordered 4 Emeril spices. http://emerilspices.com/
I started using them this week and I'm very pleased. I made a porkroast with the Bayou Seasoning and a blackened cajun steak on the grill with the Southwest spice. My DH said it was the best steak he ever had and my DH and Dad raived over the porkroast. Using good spices can make cooking very easy!
I also recieved a Rub which is light in color compared with the other spices. What is the difference between a spice and a Rub?
I also made porkchops with the porkchop seasoning from Penzeys tonight and that was also very good. Made great gravy!
Has anyone else used the Emeril spices? What did you think?

[funnybone]

Soem supermarkets carry his spices and marinades. Also www.foodtv.com (http://www.foodtv.com) gives out the recipe for his essence and some other ones as well.

[woodsl]

I bought Emeril's Original Essence and have used it on roasted potatoes (potatoes roasted with onions, garlic and a little olive oil) and grilled pork chops. They were both very good.

[kwormann]

DH made the BAM spice from the website...we use it on everything, including grilled cheese http://www.cookinglight.com/bbs/smile.gif

kim

[Jewel]

I've got the Original Essence and the Southwest Essence, and I love both of them! The man is a devoted paprika fan, so you have to like that particular 'essence', but I do like his blends. I also bought his 'Gaahlic' dressing/marinade that I haven't tried yet, but I want to use it to marinate pork. Yum! http://www.cookinglight.com/bbs/biggrin.gif

[thekitchenangel]

Hi! I found Emeril's Essence Spice at BJ's which is a warehouse supermarket similar to The Price Club, Sams Club etc. I love it!

[luv2cook]

a rub is just a spice that you "rub" on the meat all over...

[woodsl]

Originally posted by thekitchenangel:
Hi! I found Emeril's Essence Spice at BJ's which is a warehouse supermarket similar to The Price Club, Sams Club etc. I love it!


I found them at Linens 'N Things

[donleyk]

I received the 4 pack as a gift. Have enjoyed them all. His Italian has a little more rosemary in it than other Italian blends. Not a complaint, just an observation.

[Tiger]

Thanks luv to cook. That's what I thought but of coarse you always wonder if it could be that simple!
And thanks to everyone on where you can find the spices. My Dad loves when I cook with them. I'll get him some for father's day. He's a tough one to buy gifts for!

[Wendy w]

Hi Tiger and everyone. Here are a few of his spice mixtures courtesy of Food Network. I have made both the essence and the southwest seasoning and haven't gotten around to the Rustic Rub. For freshness, keep red spices in the refrigerator.

Enjoy and save a few $$!

Wendy

Emeril's "Essence" Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons 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.

Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly. Yield: 1/2 cup

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container
Yield: 2/3 cup
Prep Time: 7 minutes

[Tiger]

Thanks Wendy for the recipes! I actually didn't make out too bad thought. I got them on that clearnace site everyone was talking about and got 4 spices for $5.99.
( orginally 29.99) When I fell in love with them I went back on and they were sold out.

[Wendy w]

You're welcome Tiger and you did get a good deal. Since you can't get any more, you can now make your own. When I make these, I double or triple the recipe. Have fun!