~ Bunuelos ~

Are a crunchy, sweet Mexican dessert.

Ingredients:
1 1/2 cup flour
1/2 cup masa harina *

* Masa harina is the traditional flour used to make tortillas, tamales and other Mexican dishes. This can usually be found at any Mexican food market.

1/4 cup milk
3 tablespoons sugar
1/4 cup oil or butter
1 egg
1 teaspoon baking powder
3 tablespoons sugar (for topping)
1 teaspoon cinnamon (for topping)
1 cup of oil (for frying)
~~~~~~

Directions:
For the topping, combine sugar and cinnamon in a shallow dish and set aside. Sift together the flour and baking powder. Separately, cream the sugar and oil (or butter) until smooth. Add in the egg, milk and the masa harina. Gradually add in the flour until a dough forms. Roll the dough into meatball sized balls, about 1 1/2 inches in diameter. You can leave them round, or flatten them into cakes. Heat the oil until at least 375F degrees. Fry the dough balls or cakes 6-7 minutes or until golden brown. Remove and allow to drain. Using tongs, place each into the sugar mixture and shake until well coated, turning over if necessary. You may also make a syrupy glaze and cover if so desired. Serve warm.

That concludes my Doughnut Series.

As always ... Enjoy!

~ Chef ~

~~~ Churros ~~~

Churros, sometime referred to as a Spanish doughnut, originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.

~~~~~~~~

Couple of TIPS before you get started ... just like in frying raised and cake doughnuts make sure your oil is 375F degrees. Otherwise, you may end up with soggy churros (yuck). Also, get yourself one of those frosting decorator tools (pictured here). They will make your churros look professional. (This recipe makes about 2 dozen, 4 inch churros.)

~~~~~~~~

Ingredients:
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on how much you like

Directions:
* Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch cast iron frying pan to 375 degrees F. * In a separate FLAT dish (a dinner plate will work just fine) mix the 1/4 cup sugar and cinnamon then set aside. * In a 3 qt. sauce pan add the water, brown sugar, salt and butter - heat to a good boil. * Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. * In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. * Stir until well blended and all the egg is completely mixed in. * Now fill your decorating tool with the churro recipe dough and attach the largest star tip attachment it has. * Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way. * Once the oil is hot enough, squeeze some dough into the oil about 4 inches long. Use a straight edged knife to cut the end. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color. * Remove the churros with the slotted spoon and place them on a cooling rack or a paper towel covered plate if you wish to absorb some of the excess grease. * While still warm, roll each churro into the dish with the sugar and cinnamon until coated or prepare you a very good chocolate dip.

Monday we will discuss Bunuelos until then ENJOY!

~ Chef ~

~ Cake Doughnuts ~

Ingredients:
1 cup sugar
2 eggs, beaten
3 Tablespoons lard (or butter) at room temperature
4 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 quart vegetable oil for frying
-----------------------------
Glaze:
1/4 cup boiling water
1 cup powdered sugar
-----------------------------
Directions:
Step 1: In a medium bowl, slightly beat 2 eggs.
Step 2: Add sugar to eggs and beat until incorporated.
Step 3: Add lard (or butter) and beat until smooth.
Step 4: Add milk and mix well.
Step 5: Add flour, baking powder and salt. Mix well.
Step 6: Cover and chill dough until stiff enough to roll out.
Step 7: Roll out dough on floured surface to 1/3" thick. Let rise 5-10 minutes.
Step 8: Cut doughnuts as desired.
Step 9: In cast iron skillet heat the oil to 375F degrees.
Step 10: When oil is at the correct temperature gently place the doughnuts into the skillet. You will need to fry them for 30-50 seconds per side.
Step 11: Place on cooling rack.
Step 13: While still hot glaze if so desired or roll in sugar.

Tomorrow ... Churros!

~ Chef ~

~ Doughnuts from Scratch ~

I know I have talked about this subject before but hey doughnuts are worth talking about again and again. This time we are talking about making doughnuts at home. Of course all of you know if the leavening comes from yeast they are "regular or raised doughnuts" and if the leavening comes from baking powder they are "cake doughnuts". Make sure which ever you decide to make that you chill the dough before frying or the dough will absorb too much oil as it cooks.

Variety!!!
* Yeast dough is used if you are wishing to make filled doughnuts.
* Crullers for dunking into hot tea or coffee are made with cake doughnut dough.
* French doughnuts are made with puff pastry dough.
* Bunuelos and Churros are both Mexican fried pastries.

Now roll up your sleeves as I never said this would be easy. And you can NOT rush perfection! Today we will cover raised doughnuts:

Ingredients:
- 3/4 cup whole milk
- 2 teaspoons fresh yeast or 2 1/2 teaspoons active dry yeast
- 3 cups plus 2 tablespoons unbleached pastry flour -OR- 2 cups plus 2 tablespoons unbleached all-purpose flour and 1 cup cake flour (not self rising)
- 6 extra-large egg yolks
- 1/2 cup sugar
- 3/4 teaspoon kosher or table salt
- 1 stick (4 ounces) unsalted butter
- 1 vanilla bean (optional)
- 1 tablespoon pure vanilla extract
- 6 cups vegetable shortening for frying

Directions:
1. In a small saucepan over medium heat, heat the milk until warm to the touch. Transfer to the bowl of a mixer fitted with a dough hook and add the yeast. Let yeast soften 1 to 2 minutes, then stir to combine. Add 2 3/4 cups flour, without stirring. Cover bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, 30 to 40 minutes.
2. In a large mixing bowl, whisk together the egg yolks, sugar and salt. Whisk in 1/4 cup flour and set aside.
3. In a small saucepan, over medium heat, melt the butter. Split vanilla bean lengthwise and scrape out the pulp and seeds into the butter. Swirl pan as butter heats and cook 3 to 5 minutes, until bubbles subside and liquid is dark brown. Remove vanilla bean pods.
4. Whisk butter into the egg mixture. Stir in the vanilla. Add to the yeast mixture. Return to mixer and mix on low for 1 minute. Add remaining 2 tablespoons of flour and mix till combined. Turn mixer up to medium-high for 1 more minute. Dough should be very sticky.
5. Sift a light coating of flour onto a work surface. Scrape dough onto it, and gather into a ball. Clean mixing bowl, and lightly coat with oil. Add dough, cover and allow to rise 1 1/2 to 2 hours, until doubled.
--- I told you this was NOT going to be easy! ---

6. Turn dough out onto lightly floured surface, tuck edges to deflate and return to oiled bowl. Cover and allow dough to rise until doubled, about 30 minutes.
7. In a deep, heavy pan (cast iron skillet works great), heat shortening to 375 degrees. At all times the oil should stay between 375 and 385 degrees. If the oil is too hot the doughnuts will brown too rapidly and have a gooey/raw center. If the oil is too cool the doughnuts will absorb too much oil and taste greasy.
8. Now turn the dough onto a lightly floured surface and gently pat into a rectangle about 1/2-inch thick, flouring surface of dough as necessary. Dip a 2-1/2 inch doughnut cutter in the flour, and cutting as close as possible, cut out the doughnuts. Let doughnuts and holes rest 15 minutes. Gather scraps of dough together, gently roll or pat to 1/2-inch thickness and cut out remaining doughnuts.

9. Add doughnuts to pan of oil, a few at a time. When they rise to the surface, turn them over. Adjust heat to keep oil at 375 degrees F. Fry until browned, about 30 to 50 seconds, then flip once more and brown other side. Drain on paper towels. Fry remaining doughnuts. Fry holes separately; as they will take less time. Cool, then sift powdered sugar over doughnuts or dip them in coatings of your choice.

Tomorrow ... we will talk cake doughnuts.

~ Chef ~

~ Cheesy Potato Soup ~

Today feels like a Potato Soup kind of day to me ...

what about you?

Ingredients:
7 cups of potatoes, peeled and cubed
1 cup of potatoes, peeled and shredded
1 large onion, diced
4 cups of chopped celery
2 teaspoons of salt
4-6 cups of chicken broth
1 quart (4 cups) of half-n-half
6 tablespoons of butter
1 cup of freshly grated sharp Cheddar cheese
1/2 cup of freshly grated Parmesan cheese
4 tablespoons of chopped fresh parsley

Directions: Place cubed potatoes (only), onions, celery and salt in a large pot. Cover potatoes with broth and simmer until tender. This will take about 30 minutes to 1 hour depending on how tender you like your onions and celery. Now place the shredded potatoes in a separate pot (covered with water) and boil until tender. Once tender put them in a blender or food processor and puree until smooth. Slowly add the pureed potatoes to your first pot. Now add the half-n-half, butter, parsley and both cheeses. Stir and simmer until piping hot, but do not boil. Top with cooked bacon pieces and shredded cheddar cheese.

Comfort food? Oh yeah!

~ Chef ~

~ Chocolate Crème Brûlée ~

Make sure you only mix the ingredients enough to combine them well. If ingredients are over-mixed too much foam will develop on the surface. The method below of incorporating the egg yolks is designed to eliminate excessive foam.

_______________________________________________

Ingredients:
* 1 ½ cups of Heavy Cream
* ½ cup of Milk
* ¼ cup of Dark Cocoa Powder
* 3 ounces of Bittersweet Chocolate (60%)

(cut the chocolate into small pieces)
* 4 Egg Yolks
* ½ cup (packed) of Brown Sugar
* 2 teaspoons of Vanilla Extract
-----

Also, use either coffee liquor or instant coffee granules:

* 3 Tablespoons of Coffee Liquor -or-

* 1 Tablespoon of Instant Coffee
_______________________________________________

In a saucepan bring the cream and milk to a boil. Remove from heat and whisk in the cocoa powder. Now slowly add the chocolate pieces and whisk the mixture until smooth.

-----
In a separate bowl whisk the yolks until smooth. Add about a half cup of the cream/chocolate mixture and combine well. Now add the brown sugar, vanilla extract, coffee liquor and remaining cream/chocolate mixture. If the mixture shows excess foam on the surface, let it sit for 15-30 minutes.

-----

Place 4-6 ramekins on a cookie sheet and fill 2/3 full with the crème brûlée mixture. Now pour boiling water half way up the sides of the ramekins. Carefully place the cookie sheet into the preheated 325F oven and cook until the center of the brûlée no longer trembles, about 70 minutes.

-----

Let cool for several hours or overnight. Sprinkle lightly with sugar and caramelize the surface with a blow torch.

(photo courtesy of Chef Eddy Van Damme)

Enjoy!

~ Chef ~

~~~ Crème brûlée ~~~

(photo courtesy of Dorie Greenspan)

This is a dish I have never attempted ... yet.

~ ~ ~ ~ ~

Of course everyone knows that Creme Brulee is a rich, creamy dessert topped with a layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla, but can also be flavored with lemon, orange, rosemary, coffee or many other fruit flavorings.
~ ~ ~ ~ ~

Ingredients:
8 egg yolks

1/3 cup granulated white sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 cup granulated white sugar (for the caramelized tops)

~ ~ ~ ~ ~

Preheat oven to 300ºF. In a large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add the cream and vanilla. Continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
~ ~ ~ ~ ~

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours.

~ ~ ~ ~ ~

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. (This recipe serves 6)

Monday we will talk CHOCOLATE Creme Brulee!

~ Chef ~

~ Fresh Granola Bars ~

I'm not a fan of granola bars (especially those store bought things) and the price of them are ridiculous! So here's a recipe which will yield more (dollar for dollar) and be much more fresh.

Ingredients:
1 2/3 cups quick rolled oats
1/2 cup granulated sugar
1/3 cup oat flour (or 1/3 cup of oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey
2 tablespoons light corn syrup
1 tablespoon water

Preheat oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up on the sides. Lightly grease the parchment paper and any of the exposed pan, or coat with a non-stick spray. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, liquid sweeteners (honey and corn syrup) and water. Toss the wet ingredients with the dry and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan pressing firmly to ensure it is molded to the shape of the pan. (A piece of plastic wrap or a spatula can help with this.)

Bake the bars for 30 to 40 minutes or until golden brown around the edges. They will still seem soft and almost under baked when you press into the center of the pan. They will set once they are completely cooled. Cool the bars in the pan completely on a cooling rack. Once cooled use a serrated knife to cut the bars into squares. If the bars seem crumbly, chill the entire pan in the fridge for 30 minutes which will fully set them and make them able to be cut.

To store wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store the bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, coconut, walnuts, dried apples, raisins or even chocolate chips. Use your imagination! The possibilities are endless.

~ Chef ~

~ . ~ . ~ National Almond Day ~ . ~ . ~

Yep, something as simple as an Almond

has its very own day!

Despite the fact that almonds are good for you ... did you know … if you are eating almonds on their own, it is beneficial to eat them plain (unsalted) and have no more than 10 almonds a day? Why no more than 10 you might ask? Well, almonds are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating almonds. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body.

_______________________________________________

Almonds are an ancient food that have been written about even in the Bible. They were thought to have originated in regions in western Asia and North Africa. These days almonds are grown in Spain, Italy, Portugal and Morocco, as well as in California. The cultivation of almonds in California, the only state in the US that produces them, has an interesting history. Almond trees were originally brought to California centuries ago when missions were created by the Spanish, but cultivation of the trees was abandoned when the missions were closed. Almond trees found their way back to California in the 19th century via the eastern United States. In 1840, almond trees were brought over from Europe and were first planted in New England. Because the climate on the Eastern seaboard did not support their cultivation, the trees were brought to California where they thrived and continue to do so today.

_______________________________________________

In addition to being eaten raw, almonds are a wonderful addition to salads, butter and of course baked goods. So grab a handful and enjoy! ~ Chef ~

- - Cinnamon Rolls - -

Ingredients:
1 cup of warm milk
1 egg, beaten
1/4 cup of butter, melted
3 tbsp warm water
1 tsp vanilla
3 1/3 cups of flour
3/4 tsp salt
3 tbsp white sugar

2 tsp yeast

Combine the milk, egg, butter, water and vanilla together then set aside. Now mix together the flour, salt and sugar together. Slowly add your wet ingredients to your dry. Then make a small bowl in the middle of the flour mixture and pour the yeast into it. Continue to work your dough until all ingredients are kneaded well. Place dough into a bowl, cover with plastic, sit bowl in a warm place and let rise. Once the dough has risen, place it on a floured surface and roll out into a large rectangular shape (about 1/4 inch thick) using a rolling pin. Make sure you have enough flour on the counter so the dough doesn't stick when you roll it out.

Filling:
1 cup of brown sugar
4 tsp cinnamon
3 tbsp butter, softened

Combine the sugar and cinnamon and mix thoroughly. Spread the softened butter all over the entire surface of the rectangular shaped dough. Next sprinkle the filling over the dough. Carefully roll up the dough as tightly as you can.If it sticks to the counter, slowly ease the dough up with your fingers - be careful not to tear the dough. Use a piece of thread to cut the dough. Carefully slide the thread under the dough then cross the thread so it cuts the dough into 1 inch thick pieces. Place the cut cinnamon rolls into a glass baking dish that is thoroughly coated with butter. Cover the rolls with a dish towel and set in a warm place for 30 minutes, or until doubled in size. Preheat the oven to 350 degrees. Cook for 15-20 minutes or until light brown on top - do not overcook!

--------

Glaze:
3/4 cup of powdered sugar
1/2 tsp vanilla
3-4 tsp milk

Combine the ingredients together and mix thoroughly making sure to remove any lumps. Once the cinnamon rolls are finished baking, remove from the oven and drizzle with the glaze. Serve immediately!

~ Chef ~

~ Happy Valentine's Day ~

These are personal-sized cakes I make to order.

Of course, for Valentine's Day the specialty is Red-Velvet

with Cream Cheese frosting.

Hope everyone has a Happy Valentine's Day!

~ Chef ~

~ More on Gelato ~

(Photo courtesy of Elaine McCardel - The Italian Dish)

Before I start my post I want to say "Thank You" to Elaine McCardel. She has a blog titled The Italian Dish (http://www.theitaliandishblog.com/). Be sure and check out her blog as it will leave you hungering for Italian.

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Today, we are going to talk ingredients and the most important thing to remember is FRESH, FRESH, FRESH. Always use the freshest ingredients when making Gelato. Most of the ingredients you will need are probably already in your kitchen.

MILK - depending on whether you want to make a cream flavor (such as chocolate or vanilla) or a fruit flavor (such as strawberry or peach), you need either water or milk. The best type of milk for the cream flavors of Gelato is whole milk (3.5%). The milk helps the Gelato obtain a creamy and smooth texture, but it also increases its resistance to melting. Also, milk used in Gelato is a great way to not only add protein to your diet but to get an extra serving of calcium.

~~~~~
WATER - if you want to make a fruit flavor of Gelato (also known as sorbetto) use water. While tap water will work just fine filtered water is preferred.

~~~~~

SUGAR - not only does sugar bring sweetness to the mix but it also helps decrease the freezing point and increase the viscosity. There are many different types of sugar that can be used. These include: sucrose (cane sugar), dextrose, lactose (natural sugar from milk), fructose (natural sugar from fruit) and invert sugars (glucose, honey and corn syrup).

~~~~~
FRUIT - is a great addition to any fruit-flavored Gelato (known as sorbetto). Fruit can be added as fresh, frozen, juice or fruit puree. The natural acidity in the fruit helps to characterize the flavor and the natural sugar sweetens the mix. While fresh fruit makes for a really intense Gelato, frozen or fruit puree is a great way to enjoy your favorite fruit out of season.

~~~~~

AIR - is an important ingredient too! As Gelato is being frozen, the liquid mix is whipped with air to increase the volume of the product and smooth out the texture.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For a mouth watering recipe see Elaine's blog as she has a Chocolate Gelato recipe that sounds simply delicious! Now go get some FRESH ingredients, make a batch of Gelato ... then sit back and enjoy!

~ Chef ~(Photo courtesy of Elaine McCardel - The Italian Dish)

~ Gelato ~

Gelato means “frozen” and is the Italian word for ice cream. The best gelato is made daily in small batches. Gelato has less air in it and a lot less butterfat (0-8% as opposed to 16-30% in premium commercial ice cream).

Gelato is an age-old delicacy that dates back thousands of years. It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a Tuscan chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had to make his specialty at her wedding to the future King of France. Ruggeri became so famous that he was beaten and robbed by jealous French chefs. So he left his gelato recipe in a sealed envelope along with his resignation letter and fled back home to his chickens.

Gelato made its way to the Americas for the first time in 1770, when Giovanni Basiolo brought it to New York City. By 1846, the hand-crank freezer was refined and changed the way Americans made this frozen dessert. The freezer kept the liquid mixture constantly in motion and kept it cool throughout, making a product that was no longer granular, but creamy. Gelato did not make a name for itself in the U.S. until the late 1900s – although its popularity still had a long way to go. Today, gelato stores are opening all over the U.S. as Americans start to appreciate the superior quality of gelato and learn about the intense flavor, the natural ingredients and the nutritional value of gelato. Gelato still remains largely undiscovered in the U.S. compared to Europe. Tomorrow, we will discuss the ingredients in gelato. ~ Chef ~

~ Blueberry Muffins ~

Ingredients

1 cup of blueberries

2 cups of White Lily® Self-Rising Flour
1/3 cup of sugar
3/4 cup of milk
1 large egg, lightly beaten
1/4 cup Crisco® Pure Vegetable Oil

Directions
1. HEAT oven to 400ºF. Spray bottoms only of 12 muffin cups lightly with no-stick cooking spray or line with paper baking cups.
2. RINSE, drain, and thoroughly dry blueberries on paper towels. Combine flour and sugar in small bowl. Toss blueberries in 1/4 cup flour mixture.
3. WHISK milk, egg and oil together in small bowl until blended. Add liquid ingredients to remaining flour mixture; stir 5 to 7 strokes (batter will not be completely mixed).
4. FOLD in floured blueberries. Stir only until ingredients are moistened. Batter will be lumpy (do not overmix). Fill muffin cups 2/3 to 3/4 full with batter.
5. BAKE 15 to 18 minutes or until golden brown. Place a small pat of butter right in the middle. Now sit back and ... Enjoy! ~ Chef ~

- Fried Pickles -

Ingredients
1/2 cup of buttermilk
salt and black pepper to taste
1 (16 ounce) jar of dill pickle slices or spears
1/2 cup of all-purpose flour
1 1/2 cups of fine cornmeal
1 teaspoon of seafood seasoning, such as Old Bay™
1/4 teaspoon of Cajun seasoning
1 quart of oil for frying
- - - Keep separate - - -
1/2 teaspoon of Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Directions
Cover a plate with parchment paper or wax paper. Set aside.

In a shallow dish, combine buttermilk, salt and pepper. Place pickles in mixture and set aside.

Pour the flour, cornmeal, seafood seasoning and 1/4 teaspoon of Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.

Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.

Fry pickles until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.

In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles. ~ Chef ~