Creole Seasoning


  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Mix and use


Smoked Turkey Gumbo

An adaptation of Emeril Lagasse


  • 1 cup flour
  • 2/3 cup oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 tablespoon chopped garlic
  • 2 cups sliced andouille sausage
  • 2 quarts stock
  • 2 bay leaves
  • Salt and cayenne
  • 2 Tablespoons Creole spice (see Emeril’s creole seasoning recipe)
  • 2 cups shredded cooked turkey meat (I left overs from Thanksgiving or when I hickory smoke a turkey)
  • Steamed rice, for serving
  • Chopped scallions, for garnish


  1. In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. 
  2. Add onions, pepper and celery and cook, stirring, 4 minutes. 
  3. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. 
  4. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. 
  5. Add turkey and simmer 30 minutes more. 
  6. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Crispy Potato Latkes


  • 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
  • 1/2cup grated onion
  • Salt and pepper
  • 2 large eggs, lightly beaten
  • 2 teaspoons minced fresh parsley
  • Vegetable oil


1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potatoes, onion, and 1 teaspoon salt in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible into bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

2. Cover potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds. Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes. Don’t wash out bowl.

3. Pour off water from reserved potato liquid, leaving potato starch in the bowl. Add eggs and stir until smooth. Return cooled potato mixture to the bowl. Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.

4. Set wire rack in clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4-inch depth of oil in 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees). Place 1/4-cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan. Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer. Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between batches. Season with salt and pepper to taste, and serve immediately.
TO MAKE AHEAD: Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month. Reheat latkes in 375-degree oven until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.

Sunday Chili

Adam Grossman’s Sunday Chili
Cook time: 3 hours on stove

Prep Time: 1 Hour


  • 2 oz. vegetable oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb ground turkey (1 inch chunks – optional)
  • 3 bell peppers – yellow, red, green (strips)
  • 2 Serrano chilies (diced)
  • 5 green chilies (diced)
  • 5 large ripe tomatoes or 26.5 oz. canned diced tomatoes (diced and peeled) 
  • 16 oz. red kidney beans
  • 12 oz. black beans
  • 12 oz. Cannelloni beans
  • 2 carrots (optional)
  • 2 potatoes (optional)


  • 1/2 cup Jim Beam bourbon
  • 1/4 cup brown sugar
  • 1 beef bullion cubes
  • 2 Tbs. chili powder
  • 1 Tbs. chipotle powder
  • 1 Tbs. cumin
  • 2 california bay leaves
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika 
  • 1/4 tsp. all spice
  • 1 tsp. Ketchup


  • sour cream
  • cheddar cheese
  • cilantro


  1. In a large pot, saute onions and garlic in oil over medium-high heat until translucent (5 min.)
  2. Brown ground turkey for about (5-7 min.)
  3. Add bourbon and brown sugar, and allow the alcohol burn off (5-7 min.)
  4. Reduce heat to medium and add all peppers and cook until they begin to sweat (7-10 min.)
  5. Stir in all seasoning except for ketchup
  6. Stir in all tomatoes 
  7. Drain and wash canned beans and add them to the pot
  8. Cover and simmer on medium-low stirring occasionally to keep bottom from burning (~90 min.)
  9. Add potatoes, carrots and ketchup and continue simmering (~75 min.)
  10. Serve with cheese, sour cream and/or cilantro (and beer)