In general, I'm not a fan of garlic and onion in powdered form; I prefer them fresh. But I am a fan of the cooking of Paul Prudhomme and Emeril Lagasse. Both of these superstar chefs macle their name at New Odeans's Commander's Palace restaurant and both have based their repertoires on a special spice blend that includes onion powder and garlic powder.
What can I say? The proof is in the spice mix. When I developed the recipe for Red Beans and Rice Soup with Ham, I thought this spice mix might...Full Story