I made the Cajun spice rub that Olga posted for indoor-grilled boneless pork chops last night and

F

florisandy

Well-known member
they were delicious!

I subbed 1-1/4 TBS of kosher salt for regular because I like the texture better. Edited to say I used cayenne pepper.

I was surprised how well the ground nutmeg worked - albeit expensive...

I'm a great fan of Cajun spices and want to try more. I've used a few commercial Cajun spice blends, but they are too salty.

I'd like to try some more homemade Cajun spice blend recipes. Does anyone have a recipe that they recommend?

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=36241

 
Printed and thanks so much Ang. This looks really good. I'll use my granulated

garlic and I have everything else except pasilla or chipotle chile powder that I'll buy. I'll report after I make it.

 
They are 2 different dried peppers. I have both of them in the freezer. While one could probably be

subbed for the other and I'm sure I'd never know the difference, they are not the same.

That said, I think we worry too much about varieties. I noticed in my local HEB they have bins full of bulk dried chiles and there is no variety listed. They 're just red chiles, similar in looks to New Mexico dried chiles. Some day I must find someone to ask what they are.

http://www.foodsubs.com/Chiledry.html

 
Thanks Curious. I've used that great site many times but never delved into

the varying dried chile peppers too much. Since I love spicy foods and ingredients, I should gem up on them more.

Thanks for your help. I've got my homework cut out for me smileys/wink.gif

 
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