Blackened Seasoning

© Katherine Stetson

Great with everything grilled or flash-sautéed.

  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon finely ground pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon allspice

Combine ingredients in a small bowl and mix thoroughly.  Store in a lidded jar in a cool, dry place.

Jerk Paste

© Katherine Stetson

This paste can be unforgivably spicy or soothingly mild subject to what type of peppers you use.  Jalapenos are a good middle-of-the-road degree of heat.

Jerk’s many uses include mixing with ground beef for burgers or meatloaf and smearing on top of chicken, pork or fish.  Leftover paste freezes beautifully!

  • ¼ cup chili pepper (habanero, jalapeno or pasilla), seeded and coarsely chopped
  • 2 cups coarsely chopped scallions
  • 1/4 cup vegetable oil
  • ¼ cup lime juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 3 garlic cloves, peeled
  • 1 (1-inch) piece fresh ginger, peeled and finely grated
  • 2 teaspoons ground allspice
  • 2 teaspoons dry mustard
  • 1 ½ teaspoons dried thyme leaves
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves

Combine all ingredients in a food processor fitted with a steel blade and process until smooth.  Transfer mixture to a small bowl. Keep covered and refrigerated until ready to use.

Copyright © Katherine Stetson, all rights reserved.