Apparently I fail at technology

Not sure how I killed all the old blog posts, but I did. I'm going to start recreating them from scratch...my bad

Hoobly Mayo

This is a  tasty cajun mayo for sandwiches

1 Cup Mayo (the thicker the better. I use the State Fair brand mayo from walmart)
1 Tbsp Hooby Joobly/Huskie Homicide

Just like the dip, you put it in the fridge for 3 hours minimum (preferably overnight) to get the right consistency and color.

Hoobly Dip

This is a chip dip using the Hoobly Joobly/Huskie Homicide

Combine the following:

1 Cup Mayo
1 Cup Sour Cream
2 Tbsp Hoobly Joobly/Huskie Homicide

Mix well ( I use a whisk)

Cover, and place in the fridge for at least 3 hours (preferably overnight)   This will allow the seasoning to soak up some of the moisture and give a good texture.

Cajun Beer Batter

This is a beer batter recipe from http://deedeclares.blogspot.com/2012/01/tuesday-treat-beer-battered-cheese.html that has been slightly modified

It was amazing, and we use it for deep frying EVERYTHING....it's amazing

Ingredients:
1 cup  flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Hoobly Joobly/Huskie Homicide
1 cup beer (abita)
4 cups peanut oil
1 egg white
Something to fry

Directions:

1. In a medium bowl, mix together flour, baking powder, baking soda, and Hoobly. Gradually pour in the beer. Whisk briskly. Cover and allow mixture to stand 90 minutes.
2. In a large, deep skillet, heat the peanut oil to 375 degrees.
3. Whip the egg white into the batter. Dip food into the batter.
4. With a slotted metal spoon, place coated foods a few at a time into the hot oil. Fry 2.5 to 3 minutes, until a crisp golden brown. Drain on paper towels and serve hot.

NOTE: if going for cheese sticks, try using string cheese that has been frozen. Works pretty good

Hoobly Joobly (aka Huskie Homicide)

So, I love cajun seasoning. The wife is from the Louisiana/Texas and we have an annual Mardi Gras party.  I love me some Tony Cachere, but it's a bit salty and we really can't control the heat levels (I know they make multiple seasonings with various heat levels).  I decided we needed to come up with something that we could use for our cajun dishes that we could also hand out as favors to our party goers.  This is what I came up with.

I started with the Emeril's essence recipe:

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html

I omitted the Thyme (because I didn't feel like buying thyme) and toned the salt down a bit.

I needed to make A LOT, so here is what I did. I bought a big ass bucket from home depot (and a lid)

Ingredients (I use Chef's Quality bulk spices for most of this)

4.5-5 lbs of Paprika
4.5-5 lbs of Garlic Powder
1 lb Ground Black Pepper
1 lb Cayenne Pepper
19 oz onion powder
12 oz Oregano
8-12 cups of Salt

Dump all that into the bucket
Put the lid on tight
Shake it like a Polaroid picture
Roll it on the ground like you were Donkey Kong trying to Kill Mario
Hold it tight and do the hoola hoop hip motion
Repeat
Repeat
Repeat

This next part is REALLY important....
Let it settle before you open it. You just made some sneezing powder and it will wreak havoc on your nose.

Let it sit for a couple days and it will get a nice orange tint.

I ordered bottles and shaker lids with the cool tamper evident seals from US Plastics Co.  Fill up the bottles, screw on the lids and hand out to your guests.

I'll post some recipes using the Hoobly soon.