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Frank Davis Sicilian Seasoning.. what is it?

post #1 of 9
Thread Starter 
do u guys have any idea what goes into a new orleans Sicilian spice blend?

im having trouble finding an ingredients list online.

i was thinking some rosemary and sage and maybe a bit of thyme or oregano... and i guess some cayenne???

Sicilian Seasoning - Strictly N'Awlins Seasoning Blends by Chef Frank Davis
post #2 of 9
Thread Starter 
I want to make new Orleans Sicilian spaghetti with meatballs

here is a recipe

what do u think?
News for New Orleans, Louisiana | Recipes | News and Weather for New Orleans | wwltv.com

they dont use any green onions or butter, but it looks good

here is another one
Real New Orleans Sicilian Italian Meatballs And Spagetti - The Secret Recipe Forum
post #3 of 9
I'd go looking for Mufaletta recipes. You want to know what goes into the olive-pickle mix. The dry spices should be pretty close to such a Sicilian mix.

You could also look at Paul Prudhomme's recipe for eggplant stuffed with sausage -- it's a New Orleans-style Italian thing, if not Sicilian as such. And Prudhomme is an expert on spice mixtures.

The basic New Orleans mixtures Prudhomme puts together tend to have: salt, white pepper, black pepper, oregano, basil, thyme, garlic powder, onion powder, and paprika. Proportions vary, of course, depending on what's being cooked. Salt usually dominates, then garlic and onion powders, then black and white pepper, thyme, and cayenne. With pork, add mustard powder. With chicken, add sage. And so it goes. For an Italian thing, I'd beef up the basil and oregano, and you might consider ground bay. Rosemary is a good idea, especially for things like shrimp, but go light: it's very strong and can quickly dominate.
post #4 of 9
Thread Starter 


thank you

im thinking some oregano, basil a touch of rosemary and sage or thyme (yes no?)

some cayenne and paprika

and that will do it along with the other ingredients (parsley, garlic, onion, bayleaf)

im assuming thati n this case things like cumin, coriander or fennel should be left out (ive seen them make their way into no seafood stuff)

would u put a dash of mustard into the meatballs or not since they have some pork?
post #5 of 9
Thread Starter 
im not finding his recipe for eggplant stuffed with sausage

joy of cooking seasons mufaleta with oregano and parsley
post #6 of 9
If the meatballs are significantly pork, I'd go with mustard powder, a small pinch of cumin (I'd forgotten that one -- yes, Prudhomme puts cumin in pork), and no sage or rosemary. Thyme, definitely -- New Orleans always tastes of thyme to me. Garlic and onion powder are optional, but they do add a complexity that is not the same with fresh -- you should use both fresh and powdered.

This is one of those odd things about New Orleans cooking in the old-fashioned style: every type of flavor, within reason, is presented at multiple levels. So you put onion powder in the mix, use onions in the cooking, and at the finish add green onions. That way you get onion throughout its range of flavors. If you really want to be nuts, you caramelize one bunch of onion, then use some sauteed and stewed but not caramelized, and that adds even more complexity to the onion flavor. Same goes for everything else.

At some point presumably this all becomes overkill, but Prudhomme for example manages to pull out unbelievable depths from a very wide range of ingredients.
post #7 of 9
For a good start on New Orleans recipes online, try The Gumbo Pages. Skim down to recipes, and you'll find a very, very impressive site.
post #8 of 9
Thread Starter 
very interesting!
post #9 of 9
Thread Starter 

would u put the mustard in in this recipe?

it is new orleans but it is also Italian sicilian as well
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