Dish It Out!’s Blackening Seasoning Recipe.

This recipe is an improved version of the DCS we have used in past recipes. Cajun and Creole Cooking calls for this time and thyme again. We love it on scallops, chicken, fingertips etc. You can vary the amount of salt to taste. We make it in a large amount and keep in a jar next to the stove. The recipe is similar to Chef Sunil’s at the Temple Of The Unusual (Creative Cooking

Sorry, Charlie

Ahi Tuna Sammich

, Westbrook, CT) but not exact as he won’t part with it. Rightfully so.

  • Dish’s Blacken Thyme Affair:

  • 2 T onion powder

  • 2 T garlic powder

  • 2 T dried oregano

  • 2 T dried basil

  • 1 T dried thyme

  • 1 T black pepper

  • 1 T white pepper

  • 1 T cayenne pepper

  • 1/2 T chili powder

  • 1 T fennel seeds

  • 4 T paprika

  • 4 T kosher salt 

Tasty & Refreshing; It’s Dish It Out!!!

Buona Pasqua From Dish It Out!

Look and love Aunty Goosey and Momma Spats taking in our latest episode. Mind you, they did eat first. They’re not savages. They enjoyed the ham and lamb and company first. Only then did they sit down in front of the ‘computer thingy’ to watch our little skit.

Grey & Goose

Grey & Goose

Get Stuffed! Sunil Or Later! New Episode, great porkchop!

Time for swine.

Click for Sunil… Time for swine.

Dip It Out! For The Big Game!

We love a good snack! We especially love a good spread. Let our fingers do the walking around a neighborhood of cheese and pepperonis. MMMMM, Cheese and crudite?? We love it. Give us some nosh and let us meander while the teams/band play on, we’re good to go. Great snacks fill  the time in between commercials, really. Kielbasa, SHRIMP!!! and stuffed mushrooms.

Tray bourgeoisie?

Tray bourgeoisie?

Pickled anything, crispy crackers and a nice dip always a touchdown. A pillow, a small plate and tasty tidbits in an arms reach say #winning.

For your big spread of snacks we’d like to share one of our best recipes: The Big Dip!

(let us know how you like this)

The Big Dip from DIO!

1/2 cup sour cream (non fat yogurt may sub for calories)

1/2 cup good mayonnaise (non fat sub if desired)

1/4 cup Mango Chutney

1 1/2 teaspoons curry powder

1 table spoon chopped green onions

Combine all ingredients thoroughly. The ratio from mayo to sour cream sets your desired thickness; mayo will make it looser, sour cream thickens. Add more curry to taste. Chill before serving. 

Aye, That’s The Rub…….

Season One will draw to a close featuring a dish very close to my heart; Jambalaya! All that know me know that I spent some quality time working with a


His wife let’s him rule the roost, the rest’s hers

Master Chef, Sunil Malhotra of Creative Cooking in Westbrook CT aka Yankee Key West. I was his man servant. Actually I was his barman. The food was Cajun and Creole. It made the people’s heads turn and their feet too. Great food. We shared a slew of laughs, beers and GREAT FOOD. There was some debate that people came more to see me than eat his cooking.

Spats: Sunie, you know that the people only come here to see me. 

Sunil: Spats, people don’t come here to laugh with you. They come here for a plate of bad food in saucy-sauce!!

Granted this debate was mostly in my head. “Bad” as in “you just might lick your plate”. And “saucy” doesn’t begin to time with Sunil. People flocked to eat Sunil’s delicious cooking. This all went down at The Temple Of The Unusual. Sunil strung out the CT Shoreline 25 years ago with an intoxicating little spice rub on his cajun chicken grinder. My repartee told new diners that heroin was a key ingredient in the cajun season ing that made people come back again and again. I used it until some freak in New Jersey started doing that for real. I was learning to edit myself at the time, good times. Creative Cooking’s cajun chicken grinder is one of the best sandwiches you’ll ever have in your life time. I dare you.

The Creative Cooking Cajun Seasoning is one of the most closely guarded recipe known to man. It’s a safe assumption that the only one knowing it besides Chef is his amazing wife, MB, but that’s not for certain. Sunil flat out won’t share the recipe.  Flat out. It’s cool because getting recipes from people that leave out one or two key ingredients from prized dishes fries my bacon. This secret may go down in ‘Grassy knoll’ genre of mystery. Sunil’s  balance of flavors is beyond me. He also has the right idea, “If they want it they can come down to the restaurant and buy it here.” Saucy sauce or what?

In 25 years of  having my first cajun chicken grinder I’ve dabbled in duplicating the spice rub. Not an easy processes, or inexpensive. I’ve burnt my mouth, nostrils and the kitchen wall. I’ve had red fingers for days. Patience in Process has brought Result. I’ve come to a great seasoning that stands on it’s own. The DIO Creole Seasoning (herein to be known as DCS) made Episode 8’s Jambalaya a Rockstar Dish. It was a key flavor component. We focused on layering flavors in this dish. It starts in our Lodge Cast Iron Dutch Oven, where Guest Sous (identity to be learned on Episode 8) browned some boneless chicken thighs. The chicken was coated in DCS. On to this tasty base went the andouille sausage. Then went in The Holy Trinity. On another burner we had our chicken stock working some magic (watch episode and learn the magic). As more veggies were plied and saucy sauces slathered the layering made sweet music to the nose. Music that moved Guest Sous to………….again, tune in and turn On.

Came hungry did you? Better Life wanted? Look no further, DIO has you covered, with our DCS!!!!! This is a rub to make you go “a dub a dub dub”. It will rub you the right way. Add more jokes here. Go mix some up and make your Pantry ‘pplaude! You’ll be awfully glad you did.


(Dish It Out! Creole Seasoning)

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teasoon dried thyme

1/4 teaspoon dried basil

1/2 teaspoon rubbed sage

1/2 teaspoon fennel seed

1/2 teaspoon dried rosemary

3/4 teaspoon white pepper

1/2 teaspoon black pepper

1 teaspoon kosher salt

Dish some out for yourselves! Soooooo goood.

And for those interested in differences between Creole and Cajun cooking, there are many.

Fat Tuesday.

Dressing down and up.

This is one of my favorite holidays. Not just because I’m a glutton (for beads), but because the revelry that is the energy of Fat Tuesday is extremely attractive. This tradition was the ‘last hurrah’ before the Lenten season on the Catholic Calendar In New Orleans its celebrated as Mardi Gras. Globally it’s celebrated with parades and parties. Lavish balls are held in Venice Italy for four weeks up until Ash Wednesday. Carnival in Rio is for six days and it is when 80%  of Brazil’s beer consumption occurs. I fully embraced the spirit of this holiday at what we like to call, “The Temple Of The Unusual”. This little spot that I worked at several years ago offered up fine Cajun and creole food to an uninformed public.

The restaurant had so many quirks to it that it’s hard to say which was the most unusual. Imagine if you will a fancy white colonial with a wrap-around porch regally set on the Boston Post Road. This is sleepy Westbrook CT, a tiny shoreline town across from Long Island. Imagine that this colonial was once the local funeral home where everyone sent off their dear departed. There was no competition back in it’s time, so this fancy white colonial was the last stop in the line for Yankee fisherman and townspeople alike. It was a family business that provided for a family of five.  One day the daughter decided she would take her hairdressing skills abroad, join a cruise line and see the world. She cast off for adventure and found it in the green eyes of a food and beverage manager. Imagine if you will a five-foot six, basket ball star born in India and schooled in Zürich overseeing the feeding and serving of thousands of passengers aboard the cruise ship. Their love exploded. She swooned, he wooed. He promised to show her the world and that their address could be anywhere she wanted to have her family. She said she could never forget the tiny town from which she was from. He said that he would go to this ‘Vestbrook’ and they would be together. And thus the Temple was created.

The Temple Of The Unusual

Imagine if you will the townspeople of sleepy Westbrook, peering in to the once hallowed hall to smell amazing gumbo coming out of the foyers. Feel their confusion at seeing smoke from delicious blackened chicken billowing from the office window. Conceive if you can  the main parlor once for viewing, now displaying a full bar with wine and beer service. Barstools where once stood Uncle Jed’s coffin. Where Gramma Edith was displayed, was a buffet table with chaffing pans. There were flowers still scattered about, but they were in gay hues and silken to boot. The facade of the building was given a make over with flower boxes carrying said flowers and snazzy New Orleans style awnings. What is New Orleans style awnings? Nothing special, I just like the alliteration of Nawlnings. That’s it. That’s all. Imagine if you will the cellar of the old funeral home and know that the new Deli was boasting delicious fresh-baked bread. There was a lot that was unusual surrounding the place and the older guard did not know what to make of it.

Spice up your life, in an old funeral home.

The rocky beginning wasn’t aided by the great nicknames it was earning around water coolers; Dead man’s Deli, New Delhi, Very Last Chance Saloon. Aaaaaah, Yankee ingenuity is only eclipsed by Yankee humor. It was when I came on board that I really was moved by the spirit of the place and it’s owners. In my mind I couldn’t continue to add to the list of the unusual quirks this gathering place had. There were too many. And Sunil perpetuated the mystique in his own unequivocably ways; letting people know that there was air-conditioning in the bar (not quite). There was a fan, and we would walk by and blow on  the tops of people’s heads. Most found  this charming. Most had already had a hurricane or two in them. The Temple Of The Unusual developed a great cult following. Would that it was the first cult born in an old funeral home it would be original, but word started to spread about great eats at the Temple. People started coming around and got hooked on the blackened shrimp and the Cajun chicken grinders. The gumbo became a must have on the dreary days on the shoreline. People began buying it in quarts and gallons for quick dinners at home. The bar became a popular spot with the people in the neighborhood. Quoted one regular, “What’s wrong with sitting here having a drink with my Grandmother? Do you know how cold a cemetery gets at night? Here, try this etouffe.”  The only sacrilege was not trying the food at least once. Unusual, indeed delicious, guaranteed.

That five foot six basketball star made good with his beautiful blonde hairdresser wife. They have two kids and created an even larger family with their recipes. I’m proud to call him friend and can’t wait to have him join us here in Dish-Kitchen for a good time. Happy Fat Tuesday all my friends and great supporters; Laissez Les Bon Temps Rouler……….