The Supreme Plate Baguette

People always ask us about our bread and where it comes from. We have our classic 28” baguettes flown in fresh every few days from Louisiana.

The Supreme Plate Cajun Dry Rub

As crucial to cooking as heat itself, a good rub can completely change the way your guests look at the proteins they are consuming in mass amounts. No one should be forced to tolerate an unseasoned piece of steak on their plate, it is just uncivilized to say the least. But with a bit of The Supreme Plate Cajun Dry Rub, any good dish can be transformed into “something spectacular,” just take our word for it.

Once blended together this little gem of a mixture can stand in a cool dry place, closed tightly of course, for about 2 months.

The Supreme Plate Cajun Dry Rub:

¼ cup firmly packed light brown sugar

2 TBS dried oregano

2 TBS dried parsley

2 TBS granulated garlic

2 TBS onion powder

2 TBS sweet paprika

1 TBS dried thyme

1 TBS freshly ground black pepper

2 tsp kosher salt

1 tsp celery salt

1 tsp freshly ground white pepper

¾ tsp cayenne pepper

3 bay leaves, crumbled

Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. 

Pulse in a spice grinder in two batches to a medium-fine grind.

Seal in an airtight container & store in a cool, dry place for up to 2 months.

Makes 1 cup

Know-How: If your spice grinder doubles as your coffee grinder, make sure you clean it well after making this rub.

Place a handful of uncooked rice in the grinder, pulse to a powder, and wipe or brush the grinder clean.

The rice will absorb the flavors from spices left in the grinder so your morning cup of coffee won't taste like the great flavors of the Bayou.

The Supreme Plate Creole Shrimp & Rice

Ingredients

·       1 TBS unsalted butter

·       2 TBS extra-virgin olive oil

·       3 cloves garlic, minced

·       1 tsp Lemon Juice

·       2 tsp Supreme Plate Seasoning (recipe follows)

·       1 lb jumbo shrimp, peeled and deveined, tails left on

·       Kosher salt and freshly ground pepper

·       4 plum or cherry tomatoes, chopped

·       2 bunches scallions, chopped (whites removed)

·       3 cups cooked white rice

·       3 TBS chopped fresh parsley

·       Lemon wedges, for serving (optional)

Directions:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.

Add the Supreme Plate seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.

Season with Kosher salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute.

Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes.

Stir in the parsley and serve with lemon, if desired.

The Supreme Plate Seasoning –

(This seasoning goes good on beef, chicken / turkey, pork, seafood & vegetables)

2 1/2 TBS                   Paprika

2 TBS                          Kosher Salt

2 TBS                        Garlic Powder

1 TBS                        Black Pepper

1 TBS                        Onion Powder

1 TBS                         Cayenne Pepper

1 TBS                         Dried Oregano

1 TBS                        Dried Thyme

¼ TBS                        Brown Sugar

1 tsp                        Dark Chili Powder

Combine all ingredients thoroughly.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Recipe Of The Day: Smoked Sausage & Seafood Gumbo

Today is a holiday we all must take a moment and observe. I do not care what region of the Country / World you may hail from, but today we are celebrating National Gumbo Day.

To someone such as myself who hails from Southern California, a melting pot of cultures to say the least, Gumbo has become a simple, yet intricate staple in my household that must be enjoyed with family friends and loved ones quite often. 


Incorporating all of the greatest flavors from seafood, to sausage and oftentimes some lovely chicken, Gumbo deserves to have numerous volumes of cookbooks written about its beginnings in Louisiana and all of the wonderful different versions that can be found in various corners of the world.

Originating in the 18^th century and combining some of the worlds best culinary influences from regions such as France, Spain and West Africa. Oftentimes Gumbo is considered a derivative of the French dish Bouillabaisse, this dish requires a bit of attention and a certain amount of love to create its incredible deeply layereds flavor, but have no fear our recipe makes it easier than lacing up your own shoes.

Enjoy this dish today, tonight and often.

You will feel the love from your guests when they finish (and when they pass out on your couch from being stuffed full of this delicious delicacy aka "The Itis".)

Seafood Paella with Shrimp, Spicy Chorizo, Mussels & Chicken

A dear friend of ours asked us to put up a recipe for Paella that wasn’t an all day affair. This recipe is from a Cuban-Creole restaurant we used to frequent years ago that we turned into our own and serve up every now and then. Go easy on the saffron, a lot of people like to think because it is so expensive that they should add more to the dish because they have it, that will only result in an overpowering flavor and a waste of your money.

Enjoy this over the weekend before the warm days are gone.

(Click Read More for the Entire Recipe)