Cajun Spice

On a recent visit to the southern US, Chef Roger Mooking fell in love with the exhilarating and explosive flavor of Creole cooking. Now he's home testing a personal Cajun Spice Mix as his Obedient Ingredient before dropping "the bomb" of taste on his restaurant patrons. Everyday steak and potatoes get the "Big Easy" treatment as he crusts a blackened root-beer marinated t-bone steak and stews up a hearty pot of gumbo potatoes. When hit with a lot of complex flavors, the best accompaniment as a side vegetable is something fresh, crisp and simple, blanched sugar snap peas fit the bill. With Roger's spin on a steak and potatoes meal, the everyday becomes some serious soul food!

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• May 08, 2012 10:30 AM

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