Tag Archives: Seasoning

Italian popcorn


Ok we Italians love our garbanzo beans. (chickpeas) I love them so much I find it’s easier to grow 14 plants per person. That’s a lot of garbanzos per person. In the middle east, they only grow 7 plants per person. I love to roast mine till crispy and eat them with seasoning. This is something really special. I have four favorite seasonings, smokey mesquite which I think compliments the bean quite nicely, little bit of onion or garlic powder, taco seasoning and a greek seasoning.

2 pounds garbanzo beans
3 tablespoons olive oil
Salt
Spice blend of your choice

Preheat oven to 400F.

Rinse the beans with water for a few seconds to clean off the beans. Shake the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Continue to roll beans gently to remove them from their thin skins. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands to toss them. Season lightly and then put in the oven. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Becareful to not burn them.
To make your own greek seasoning, mix 1 1/2 teaspoon dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, marjoram, and onion powder, and 1/4 teapoon garlic powder.

To make your own taco seasoning, mix 4 teaspoons onion powder, 3 teaspoons chili powder, 1 teapoon garlic powder, corn starch and cumin, 1/2 teaspoon dried oregano, 1/8th teaspoon cayenne pepper.

 

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pecorino romano from scratch


Pecorino Romano and a glass of wine

Image via Wikipedia

Homemade pecorino romano. Yes you need a curing chamber, you need a lot of milk. The difference in the breeds of cattle will show in the end product. The tempratures are in celsius!

Pecorino romano

Raw materials- whole milk, fat from 7% to 7.6%, 10% acidity ph/100; of race in Sicily, Sardinia Comisana. Power supply (Think food supply): 90% pasture, 10% forage (grain and fodder).
Processing technology- cleaning and pasteurizing 63 to 68 degrees; pelleted lamb rennet. After breaking the curd is cooked at 45 degrees. After these operations, stop the mass in serum with the clot broke for half an hour. The mass is pressed and left to rest for about 24 hours. Salting is dry with salt, make on average for a period of 90 days, and expressional entrusted to specialized factories. It matures in about 90 days, in sheds moisture from the air-conditioned ’80%. Yield: 18%

Seasoning- from 10 months to a year in an environment of 8-10 degrees with humidity of ’80%. When the cheese is matured in salted water and a wash on the crust of a preservative is added as an outer casing of thin black plastic for food.

Characteristics of the finished product- Height: about 20 cm, weight: 33 kg approx; form: full cylindrical faces: crust: smooth, pale yellow with green reflections; dough: grainy, fat, 38-40%; flavor: spicy characteristic

Production calendar- From November to June

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how to have a ragin crawfish boil my way


First crawfish are little fresh water lobsters. Peak crawfish season is from February to June. I catch my own and bought my traps from a man named Terry Bullard. His traps are honestly the best. I’ve had lots and lots of sucess with his traps. Very helpful fellow. So I’m going to toss out a boil the way I do it, in his honor.

160 lbs crawfish
80 lbs potatoes
80 ears of Corn
8 whole garlic bulbs
24 lemons, halved
2 cup Sriracha
8 cups of boil seasoning (recipe follows)
40 pounds tasso (a southern pork sausage that I make)
40 pounds andouille (another type of sausage that I make)

1. Using a 40-gallon pot, fill with water 3/4 full, add boil seasoning and bring to boil.
2. Add potatoes, of corn, garlic, half of the lemons lemons and Sriracha sauce.
3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
4. Add  crawfish and boil for another 2-3 minutes. Turn off the heat.
5. Let crawfish soak, covered, for 15-20 minutes. Check to make sure they are all cooked. (red like lobsters)
6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
7. Dump the contents of the basket onto the serving table and sprinkle with  Cajun seasoning (recipe follows).
8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.

boil seasoning

  • 2 cup mustard seeds
  • 24 tablespoons coriander seeds
  • 16 tablespoons whole allspice
  • 16 tablespoons dill seeds
  • 8 teaspoon whole cloves
  • 48 small dried red chilies crumbled, or 8 tablespoon crushed red pepper
  • 64 bay leaves

Mix and throw in a boil….this will fit this recipe.

Cajun seasoning

  • 3/4 teaspoon white pepper
  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves

This you just mix and toss over the table full of goodies.

This should feet about 160 people….unless they are extremely hungry!