Archive for the ‘Recipes’ Category

A TWIST ON THE NEGRONI

Posted: February 5, 2025 in Cocktails, drink recipes, Drinks, Food, mixology, Recipes, restaurants, travel
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Years ago, I sampled a negroni-inspired cocktail in Cleveland, Ohio, dining at chef Jonathon Sawyer’s The Greenhouse Tavern. (Sadly, it’s no longer there.) The dishes were deliciously creative, and I had this mind-blowing cocktail that inspired me to buy a small oak barrel and start cask-aging everything I could get my hands on at home. The OYO Stone Fruit Vodka, a key component, was not available here in New England for years, but I recently spotted a bottle at Yankee Spirits in Swansea, Massachusetts!

 

OYO STONE FRUIT “NEGROSKI”

1 oz. OYO Stone Fruit Vodka
1 oz. Campari
1 oz. Cocchi Vermouth di Torino

If you’re doing it The Greenhouse Tavern way, combine large quantities of these ingredients in equal parts and pour them into an oak cask, then let it age! Experience tells you that newer and smaller oak casks will mellow flavors faster than larger, older ones. But it’s all about experimentation. Having a taste every once in a while is must, because you don’t want to over-age it, either.

If you don’t have an oak cask lying around at home, it’s still delicious without it.

Combine all the ingredients in a rocks glass with ice. Stir gently, adding a splash of soda, and garnish with an orange peel.

OYO Stone Fruit Vodka gets its wonderful flavors from stone fruits: cherries, peaches, apricots and almonds. Terrific on its own, but amazing in this recipe.

Campari is a world-famous aperitif and bitters, and a must in any decent home bar.

Cocchi Vermouth di Torino is a sweet vermouth, made in Italy from the Moscato grape. Choosing your own favorite sweet vermouth is, of course, optional.

PAN PIZZA, TWO WAYS

Posted: January 26, 2025 in Food, pizza, Recipes, restaurants
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I got my first restaurant job when I was 17, working at Pizza City East, just down the street from my childhood home in Plainview, NY. It wasn’t a great job, but I learned an awful lot about food preparation. It’s where I opened and tasted my first clam on the half shell. It’s where I had my first sip of espresso and cappuccino. And it’s where I learned a lot about how to make really good pizza. My buddy, Mel, and I worked the counter. Mel made the pies and I did the rest: sandwiches, espressos, clams, and eventually even cooked in the kitchen. We were 2 hard-working slobs in high school, but we bonded in a way that kept us friends to this very day, over 40 years later.

So you could say pizza was in my blood. For me, the true test of a great pie is a simple slice with only sauce and cheese. It’s not easy to get that right, despite how easy it may look.

And for me, there was no other pizza than New York style Neapolitan pizza, the classic round pie with thin crust. I have no doubt that it would be my choice for the classic question: “If you were stuck on a desert island, and you could only have one food, what would it be?”

But then I discovered Sicilian pizza: it was thicker, square, and was baked on a large sheet pan. The crust was crisp on the bottom, and light and airy inside. I thought: OK, I have room for 2 favorite pizzas. And then, believe it or not, I went to Uno’s…(Pizzeria Uno back in the day)…and I had my first pan pizza. It was thick like Sicilian, but somehow different, and heavier on the sauce. But absolutely delicious. I finally settled on 3 favorite pizzas.

Despite having 3 favorite styles of pizza, I always cooked a Neapolitan pie when I made pizza at home. Perhaps it was a bit easier, or perhaps I just never felt I really made the perfect pizza, and I needed to keep trying. In either case, it meant that after 40 years of making my own pizza, I finally made a pan pizza for the first time a couple of years ago. And it was good…really good.

The dough is stretched out and ready to accept whatever tasty toppings you like!

The dough…

The key ingredient is 00 flour, and it can be found in specialty stores, or online. Using ready-made store-bought dough saves a lot of work, and it’s great, too. Ratios for my dough recipe depend on the humidity in my kitchen on any given day, but my basic pizza dough recipe is as follows:

4–5 cups 00 flour
1 cup warm water (about 110 degrees)
1 tablespoon salt
1 packet Italian pizza yeast or regular dry yeast (about 2 1/4 teaspoons)
a squirt of extra virgin olive oil

I mix all the dry ingredients in the bowl of a stand mixer, then slowly add the water as it mixes. After the ingredients are well mixed, and the dough pulls from the side of the bowl, I remove it to a floured board, where I knead the dough by hand for another 5 minutes, until it is smooth and elastic, shaping it into a ball. I rub a little olive oil over the ball of dough, place it in a bowl covered with plastic wrap, and let it rise for 2 hours, punching it down after that. I roll it back into a ball, cover it, and let it rise another 2 hours again.

Let’s talk pans. For me, nothing beats a real heavy duty cast iron pan for this recipe…and I’ve got a large one. I brush olive oil generously all over the inside of the pan–even on the sides–and then place the dough in the center. Slowly, using my fingertips, I spread and flatten the dough out from the center evenly all the way around. I keep spreading and stretching until the dough just starts to come up the sides of the pan. I cover the pan with a clean towel, and turn the oven on to 450 degrees to pre-heat.

I use a pizza stone for standard pizzas, but there’s no need for it when making deep-dish pizzas.

Leaving the pan on the stove top while the oven pre-heats will help the dough rise again. Meanwhile, I get my ingredients ready for my pizza.

Crumbled sausage on top of the pizza.

White pizza…

3 cloves garlic, minced
olive oil
mozzarella
Parmigiano Reggiano
Provolone cheese
dried oregano
crumbled Italian sweet sausage

The first time I made a pan pizza, my daughter requested a white pizza. I minced a bunch of garlic and lightly sautéed it in olive oil, being sure not to burn it. I set that aside.

I grated mozzarella cheese and Parmigiano Reggiano, setting them aside. I also use sliced provolone.

And this time, my daughter asked for sausage on the pizza, so I got a few mild Italian sausages, cut open the casings, and crumbled the meat in a bowl, setting it aside.

I gave the oven at least a half-hour to pre-heat. I removed the towel covering the pizza dough, and stretched it out a bit more. Using a spoon, I spread the garlic and oil mixture evenly on the dough. I placed 5 or 6 slices of provolone down first. I then sprinkled the Parmigiano Reggiano on top, followed by the mozzarella. I crumbled the sausage meat over half the pie (I like my side plain), and then I finally gave the pizza a sprinkling of oregano.

The pizza went into the oven for 15 to 20 minutes. I kept an eye on it to make sure it didn’t burn.

My first pan pizza: half sausage white pizza.

My second pan pizza was a classic tomato sauce recipe…

I use canned crushed tomatoes for my tomato sauce pizza.

Tomato sauce pizza

1 cup crushed organic tomatoes
1 teaspoon sugar
mozzarella
peperoni, sliced thin
dried oregano

I like my tomato sauce to be a little chunky for my pan pizza, so I bought a can of crushed organic tomatoes. I placed about a cup of the crushed tomatoes in a bowl and added a teaspoon of sugar, mixing it well. This cuts the acidity of the tomatoes, and makes the pizza even better! I spooned out the tomatoes onto the the pizza dough. I sprinkled the mozzarella over the sauce. I put slices of pepperoni on half the pizza (like I said, I like my side plain!), and I gave it a sprinkling of oregano.

Don’t skimp on the pepperoni!

The final product!

Delicious! Crispy crust on the outside, soft on the inside.

I’ve had a lot of pizza in my life. But truly great pizza? I can probably count that on one hand: Sicilian at Ben’s in the Village in NYC…Pizza Montanara at Pizzarte on W 55th in NYC…a coal-fired oven-baked clam pizza at Frank Pepe’s in New Haven, CT…Sicilian at La Piazza in my hometown of Plainview, NY…and now…my house!

THAI-INSPIRED SWEET-N-SPICY CHICKEN

Posted: January 22, 2025 in Carnivore!, CHARCOAL, chicken, Food, grilling, Recipes
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I love chicken because it reheats really well for leftovers. When I make this recipe, I make a good amount to last me through the week. These sweet, spicy and sticky Thai-inspired chicken wings and drumsticks are just delicious!

 

 

6 lbs. chicken pieces
1 1/3 cups soy sauce
1 cup fresh cilantro
4 tablespoons canola or peanut oil
5 garlic cloves, roughly chopped
1 teaspoon white pepper
1 cup sugar
1/2 cup white vinegar
2 teaspoons red pepper flakes or crushed dried chiles
2 teaspoons salt

For the marinade, combine the soy sauce, cilantro, canola oil, garlic and white pepper in a food processor and let it run. Place the chicken pieces in a Ziploc bag and pour half of the marinade in. Save the other half for basting later. Seal the bag and let the chicken marinate in the fridge overnight, or at least a few hours at room temperature, squishing the bag around so that all the chicken gets marinated.

For the sauce: In a saucepan, combine the sugar, white vinegar, pepper flakes and salt. Bring it to a boil and make sure the sugar dissolves. Remove it from the heat and let it cool to room temperature.

After marinating, discard the used marinade in the Ziploc bag. Place the chicken pieces over a hot hardwood fire or bake them in an oven at 350, basting them with the leftover marinade until fully cooked. If the coal fire gets too hot, move the chicken to a cooler part of the grill to prevent burning. If using the oven, switch to the broiler at the end to give the chicken a nice char.

Serve the chicken pieces with the sweet pepper sauce drizzled on top.

thai chicken LTL

PORK CHOPS WITH FRESH FENNEL

Posted: January 12, 2025 in Carnivore!, Food, garden, pork, Recipes
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Despite gardening for almost 50 years, I sowed and harvested my first batch of fennel last season. Having received a recent shipment of heritage Berkshire pork chops, I thought it was time to get creative. This is a rustic Italian-style recipe that works great for pork and fennel…

fennelfrond

 

4 good quality pork chops, medium thickness
2 fennel bulbs with stems and fronds, finely chopped
2 shallots, finely chopped
1/2 cup fresh parsley, chopped
olive oil
salt and pepper
1 28 oz. can tomatoes
1 tablespoon capers
Zest of 1 lemon
1/2 cup dry white wine

 

pork and fennel

 

In a large pan, heat some olive oil. Season the pork chops on both sides with salt and pepper, then brown them on both sides in the pan with the olive oil. Remove the chops from the pan and set them aside.

Add a little more olive oil to the pan and add the chopped fennel and shallots, stirring for a few minutes. Add the white wine, and stir well to get the tasty bits of pork from the bottom of the pan. Add half of the parsley. Add the can of tomatoes, squishing the tomatoes between your fingers so that they are broken up when they hit the pan. Stir for a few minutes over medium heat.

Return the pork chops to the pan, nestling them in the sauce. Add the capers, lemon zest and remaining parsley. Stir everything together a bit, and then let the chops cook for about 10 to 15 minutes, until their internal temperature reads 145 degrees.

 

 

THAI GRILLED STEAK

Posted: January 8, 2025 in barbecue, beef, Carnivore!, CHARCOAL, Food, grilling, Recipes, Uncategorized
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This is a really delicious grilled steak full of wonderful Thai flavors. You do need to marinate it overnight, so keep that in mind. The overnight marinating is key to the intense and unbelievable flavor of the beef.

The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat ribeye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the ribeye was nicely marbled, so it stayed juicy and tender. Beef flap or flank steak are cuts is that would work well with this recipe.

 

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1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons grated ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons chopped dry roasted unsalted peanuts
2 scallions, minced
1 tablespoon light brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon chile oil
2 lbs. beef ribeye (or skirt steak or beef flap)
1/4 cup chicken stock (homemade is best)

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half of it to a shallow dish.

Add the steak to the dish and turn the meat to coat it well. Cover and refrigerate the beef overnight. Refrigerate the other half of the marinade in a separate container.

The next day, light a grill. While it’s warming up, get out a sauce pan and pour the chicken stock in along with the reserved marinade. Heat it to combine it well, but not letting it reach a boil. Remove it from the heat and let it come to room temperature. This will be the dipping sauce for the beef.

About 30 minutes before cooking, take the marinated steak out of the fridge and let it come to room temperature. Season it with salt and pepper, and grill it over high heat until it’s medium-rare, about 5 minutes.

If it’s too cold to light a grill, or if you just want to use the oven, heat a cast iron pan on the stovetop, add a few drops of avocado oil or pork fat, and sear the beef on both sides before placing it in a pre-heated 375° oven to finish cooking.

Devour the beef with the dipping sauce!

CANTONESE DUCK

Posted: January 3, 2025 in Carnivore!, Food, Recipes
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This recipe can be used on either bird. I based it on s basically my love of Peking duck.

Last week, I went home to Long Island, and I stopped by one of the great food stores of my life: Miloski’s Poultry Farm in Calverton, NY.

Miloski’s only takes cash, and I had $75 on me. I think I did pretty well!

I’ve been coming to Miloski’s since I was a kid. My Dad would buy his ducks there and Grandpa Miloski, the guy that started it all, would serve us. Over the years, grandpa made way for his son, and now the son is retired and the grandson has taken over the business. All along the way, one thing hasn’t changed: the excellent quality of their product.

My uncle, Antanas, passed away years ago, but when it came to being a true foodie, this guy put all others to shame. Besides being the only hunter in our family (my first taste of venison was at his table) he had several huge freezers in the basement of his Richmond Hill, Queens, home. He would drive to Miloski’s and buy dozens of ducks at a time, and bring them home to freeze. Very often, after I finished Lithuanian school on a Saturday, my uncle would invite our family over for dinner, and we’d all sit around a massive table where several ducks would be cooked and served, along with all the fixings. That’s just a taste of my Miloski memories.

I try to stop at Miloski’s every time I pass through. I bring cash, because Miloski’s doesn’t take credit cards! I have a long ride home, first on the Cross Sound Ferry from Orient Point to New London, CT…and then an hour-and-a-half on the highway from there. I always bring a cooler and I buy a bag of ice along the way.

Miloski’s sells all kinds of exotic meats, like wild boar and ostrich. But I go for their delicious chicken, kielbasa, pierogis, and, of course, duck!

1 whole duck, thawed, about 5 lbs.
1 tablespoon soy sauce
1 tablespoon peanut oil
4 teaspoons Chinese five spice powder
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons hoisin sauce
2 teaspoons sesame oil

Remove any giblets from the bird and cook them up for your dog, like I used to do for my boy, Fellow. (Leave out anything with bones, of course.)

Rub the soy sauce first all over the duck. (It will absorb the flavors better if you do it before you rub the bird with the oil.) Then rub the peanut oil all over the duck.

Rubbed and ready to go in the oven!

Combine the Chinese five spice, garlic, onion, salt and pepper in a bowl. Season the entire bird, including inside the cavity, with this mixture.

Pre-heat the oven to 400°. Place the duck in a pan lined with aluminum foil (cleanup will be easier.)

I used a roasting pan this time, which elevated the bird off the fat that collected below.

Reduce the oven temperature to 250° once you put the duck in the oven, and then cook it low and slow. You want that fat to melt away, leaving delicious tender duck meat behind, with a crispy skin. (And by all means, save the precious duck fat for future recipes. It’ll have that Cantonese flavor from the drippings, but that’s alright!) You might need to pour off some duck fat while cooking, if your tray isn’t very deep.

At what temperature is the duck ready to eat? That depends on you. Unlike chicken, duck is often served still pink at many restaurants. I personally prefer to cook it to a nice medium. At that temperature, it’s still moist. But the breasts cook faster and dry out quicker than the thighs and legs, so I take the duck out of the oven at around 160°.

Meanwhile, combine the hoisin sauce and sesame oil in a small bowl. When the duck is about 15 minutes away from being done (skin is crisp, juices run clear), brush it with the hoisin/sesame oil mixture. Cook it another 15 minutes until the bird has a nice dark glaze.

Let the duck rest about 15 minutes before carving.

I served it with my own version of Chinese fried rice on the side.

Can you get salmonella from duck? In a word: depends! It used to be that salmonella was only found in the intestinal tracts of chickens. But because ducks are often raised in areas where chickens live, cross-contamination is very possible. Even if the birds live totally separate lives, cross-contamination can also happen in slaughterhouses. So…despite the fact that many say you can eat duck meat that’s pink, I prefer not to. Since there’s quite a bit of fat in an average duck, even if you cook the bird to medium-well, it will be delicious and juicy….and the skin will be fantastically crispy. Be safe and stay ion your comfort zone!

OVERNIGHT OATS

Posted: December 27, 2024 in breakfast, Food, Recipes
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The popularity of overnight oats seems to come and go. Now I’m finding more and more articles about it again. I suppose cooler weather makes us think of oatmeal, but to be honest, I’m not a fan of hot cereals. I wake up at 4AM for work every day, so to have something tasty and healthy already waiting for me, next to my carafe of iced coffee in my fridge, is awesome. This is my favorite way to get my oat fiber, and it’s absolutely delicious and simple to make.

Doing some research, I noticed that many overnight oats recipes contained almond milk, which some people think is a healthy alternative to regular milk. The reality of it is: it’s not…unless you make it yourself. (See how at the bottom of this blog.) Store-bought almond milk has little or no nutritional value–or almonds, for that matter. The same goes for soy milk: non-organic soy is often grown with Monsanto’s Roundup-ready products. And oat milk isn’t any better.

I happened to grow up as a kid that loved, and still loves, dairy, so I go for organic grass-fed milk. (The amount of fat in the milk is up to you. I use whole milk and add some water to it.) The chia seeds in the recipe add anti-oxidants and omega-3’s, but they’re optional if you don’t like their slippery texture. Cinnamon has some health benefits, too, but it’s mainly here for flavor. And I use frozen organic blueberries in this recipe, but any frozen or fresh organic berries (or sliced organic apples!) will work.

 

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1/2 cup rolled organic oats
1/2 cup organic blueberries, apples or other fruit
3/4 cup organic grass-fed milk (I use 1/2 cup whole milk and 1/4 cup water)
1 teaspoon chia seeds
2 teaspoons maple syrup (because…yum)
1/4 teaspoon cinnamon

Combine the ingredients in a container that seals tightly. Give it a good shake and refrigerate it overnight. Eat it the next morning.

 

 

How to make your own almond milk…

Start with raw, organic almonds. Take 1 cup of the almonds and place them in a Mason jar (no lid). Cover the almonds with water and let them soak overnight.

The next day, pour the water off, and place the almonds in a food processor. Add 2 cups fresh water and process the almonds on high for 2 minutes.

Strain the liquid through some cheese cloth, squeezing out as much liquid as you can, and you’ve got real almond milk! (Throw the solids into your compost pile.) Sweeten it, if you like.

It doesn’t keep for a long time, so make small batches, and keep them sealed in the fridge.

THE PERFECT COFFEE STEAK RUB

Posted: December 24, 2024 in beef, Carnivore!, Food, grilling, Recipes
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If you’re like me and you grill outdoors year ’round, this is for you. But in case of nasty weather, this works indoors as well.

I rarely order beef at a restaurant, because I can usually make a better steak at home. For one thing, I use humanely raised grass-fed beef, something few restaurants offer. And I can cook it for less than a third of the price of a steakhouse. Granted, most steakhouses dry-age their beef, a time-consuming process of taking slabs of beef and keeping them in a fridge for weeks until a certain amount of moisture is sucked out of the meat, intensifying the flavor. I’ve done that at home in my fridge, but it takes a lot of time and effort.

There is one steak that I couldn’t match for the longest time, and that was the Capital Grille’s bone-in Kona crusted dry-aged NY strip. I would have dreams about that steak! It was time to find a way to make something that would satisfy my craving for that amazing steak at home.

Looking at a variety of coffee rub recipes on-line, I started the slow and steady process of combining ingredients in just the right proportions, tasting as I went. What I came up with really accentuated the flavor of the beef I was cooking, better than I had imagined!

 

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3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Combine the ingredients, mixing well, and keep them in a tightly sealed container at room temperature.

The secret ingredients are the brown sugar and the cocoa. The brown sugar gives the steak a caramelized crust when cooking, and the cocoa rounds out the flavors and gives the beef an extra “umph!”

When using, sprinkle the seasoning liberally on both sides of the steak before cooking. When cooking indoors, I like to add bacon fat to a hot cast iron skillet, searing the steak on all sides, and then finishing it in the oven. But let’s face it: nothing beats the grill!

 

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SHEET PAN EGGS

Posted: December 22, 2024 in breakfast, Food, Recipes, sausage
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When you’ve got 20 people showing up at your house for breakfast the morning after hosting a 165-person party the night before, you want to make it all as easy as possible for yourself. Sheet pan eggs are the answer!

I pre-cook everything but the eggs the day before…I caramelized some onions, cooked sausage patties and cut them into small cubes, and wilted a couple of handfuls of spinach…then kept them in the fridge, ready to use. Grating or crumbling some cheese–cheddar or feta–is also a good idea.

 

2 dozen eggs, scrambled
12 sausage patties, pre-cooked
2 large handfuls of spinach, wilted in a pan with some olive oil
1 large onion, thinly sliced, and sautéed until caramelized in a little olive oil
cheddar cheese or feta, optional
milk or cream, optional
butter
olive oil

 

The next morning, I get a large bowl out and scramble 2 dozen eggs. A touch of milk or cream is optional. Then I add all the pre-cooked ingredients, stirring well.

The secret to successful sheet pan eggs is to make sure the pan is greased really well. Using a cube of butter, I cover every inch of the sheet pan thoroughly. Then, I pour a small amount of extra virgin olive oil in the pan, and spread that around with my fingers.

Once the pan is nicely greased, I carefully pour the contents of the bowl into the sheet pan and place in a pre-heated 300-degree oven.

Let the sheet pan eggs bake at this temperature, resisting to hurry the process by cranking the heat up. Higher temperatures will burn the bottom before the top is properly cooked.  Eventually, you’ll see the bottom of the pan solidify while the top is still a bit runny. Be patient! When the top is cooked to your liking, remove it from the oven and let it cool for at least 5 minutes before slicing it into squares.

To serve, either go the sandwich route by toasting some fresh slider buns. Or simply serve a square on a plate, garnishing as you like, a little Tabasco on the side.

 

 

FANTASTIC FRIED SHRIMP

Posted: December 13, 2024 in Food, frying, Recipes, seafood, shrimp
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Great fried shrimp is like sea candy…you just can’t get enough. This recipe is easy and really delicious. Never use anything but wild-caught American shrimp!

 

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1 lb. wild-caught USA shrimp
1/2 cup all-purpose flour (I use Cup4Cup GF flour to keep it gluten-free)
1/2 cup yellow corn meal
2 tablespoons Paul Prudhomme Seafood Magic seasoning
1 teaspoon sea salt
1 raw egg, scrambled
avocado oil or pork fat, for frying

 

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Combine the flour, corn meal, Prudhomme seasoning (see below) and salt in a bowl. Set aside.

Scramble the egg in another bowl and set aside.

Peel and de-vein the shrimp. Remove the entire shell, or leave the tip of the tail, depending on your preference.

Heat a pan with an inch of the oil. When it reaches 325 degrees, it’s ready for frying.

Dip the shrimp in the egg, and shake off any excess. Then toss the shrimp in the flour mixture, shaking off any excess. Carefully place the shrimp in the pan of oil.

Cook the shrimp for about 45 seconds, flip them over, and cook for another 45 seconds, until they’re golden brown. Don’t crowd the pan and never over-cook shrimp!

Drain on paper towels and serve immediately!

 

 

The shrimp are delicious by themselves, but here’s an easy remoulade to make along with them…

1 cup mayo
1/4 cup Gulden’s Spicy Brown mustard
1/4 teaspoon granulated garlic
1 tablespoon dill pickle relish
1/2 teaspoon Frank’s Red Hot
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper

Combine the ingredients and keep in the fridge until ready to use.

 

It’s a bit of a cheat, but I find the Paul Prudhomme Seafood Magic seasoning has great flavor and works really well for this. I also use it on fish: simply pan sauté a filet in butter, and sprinkle on the seasoning. I originally started with the small jar found in most supermarkets, but then quickly graduated to the jumbo size can I found online!

 

 

If you want to make your own seafood seasoning, a combination of salt, pepper, garlic powder, onion powder, paprika and cayenne will get you a result that’s pretty close to the Prudhomme seasoning.

 

 

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