Instructions: Well, I just happen to have such...unfortunately, its in my head and in a rough ratio format. Nonetheless, Ill give it a shot. BTW, its based on the seasoning mix used in (underline)Paul Prudhommes Louisiana Kitchen(/underline) cookbook; the recipe he gives for coating veggies for deep frying in the beginning of the book.

This recipe is purely
herbs/spices, dried. No fresh nothin (aint that a double negative or something?...I think I used to have a degree in English...sigh..). I use this mix to blacken things with (thats a danglin participle :). WATCH THAT SMOKE! (i.e. do any
*real* blackening outside on a very, very hot grill OR take dem batteries outta the smoke detector and open the windows...((g)).

As with all recipes (especially mine ((g)), give it the finger taste; swish it around in the mouth, dont worry about the salt (can always be added later, IMO), and if you dont like thyme, for example - the predominant herb, use less and add more of something else. As it is, its pretty hot for non- or mild-chileheads. Always shake it up good and realize that the powdered stuff (mustard, particularly) is gonna sit on the bottom of the container so you sorta have to "flip" it to the top.

Hope this does the trick...many uses...

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.