Appalachian Mountain Seasoning
"You won't find this one anyplace else on the planet except right here on Recipe*zaar. Why? Because I invented it! It's for bumping up either chicken or pork and can be used as a "dredge", a seasoning, or, as a rub for smoking. I'm sort of a food anthropologist and I put a lot of research and testing into this one. The ingredients are traditional Appalachian fare, except that the smoked red chilis are more of a western invention. Still, we smoke the chilis around here nowadays so I didn't feel bad about using them and the smoke really adds to the overall quality of the spice. You can order these smoked red chilis online from various Albuquerque outlets. Also, the filé is nothing more than dried and ground sassafras tree leaves. We use sassafras a lot here in Appalachia and using the Cajun filé is a lot more convenient than drying and grinding your own leaves. See directions below for how to use it. Great flavor!"
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
3 tablespoons
ingredients
- 2 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 1 teaspoon roasted red chile, without seeds
- 1⁄4 teaspoon fennel seed, freshly ground
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon file seasoning
directions
- Grind the ingredients until it becomes a greyish-white powder.
- Store in a closed container.
- When used as a "dredge" add 1 teaspoonful to each cup of flour. As a spice, just sprinkle it on to the raw chicken or pork before cooking/baking/frying. For smoking, just rub it on the meat.
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Reviews
-
I'm looking forward to using this on chicken ~ this was an easy recipe to put together and has a wonderful aroma. I'll be making this up for gift-giving for the holidays. Thanks Bone Man ~ made for MY 3 CHEFS, November 2009!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
