Another confession: I have a crush. A big one! Only I just remembered yesterday when I was scouring the internets for an easy chicken/mushroom dinner recipe. Upon finding Emeril's chicken marsala (delish, by the way), I remembered how much I adore that BAM-ming, pig-fat loving man. After making the marsala, I'm afraid I might love his Essence even more. The nickname for Emeril's Creole seasoning mix, Essence is the detail of the marsala dish that sets it off from other variations. After enjoying its burst of flavor with a subtle bite, I'm guessing that every chicken I dredge from now on will include some Creole love.
Here's the recipe. I would try reducing it by third if you want it to fit in a leftover spice jar. Also note, if you want to lighten up the marsala recipe, ditch or reduce the butter at the end. I didn't find that it added much to the flavor.
- 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 leaf oregano
- 1 tablespoon dried thyme
Whisk together well. Store in an airtight container or jar.
Labels: Confessions, Cooking, Recipes