(Recipe courtesy of Emeril Lagasse)
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe.html
Yield: 2/3 cup

Homemade Emeril's EssenceIngredients:
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 oregano
1 tablespoon dried thyme

Directions:
Combine and fine-grind all ingredients in a spice blender

Note: We tried Emeril’s original recipe and found the texture to be distracting on some foods, but outstanding after we had ground it to a dust form. It is phenomenal sprinkled on buttered corn on the cob; makes a great meat rub; gives garden salads some zest; and will be one of your favorite ways to add a level of flavor to your favorite entrees and side dishes.

Larry with Hot BrothI have a funny story about using this spice: I was cooking in the church kitchen for a fellowship dinner taking place later that day. There were several ladies helping Lea and me in the kitchen, or setting up the adjoining dining area. I was tasting one of the dishes I was cooking, and decided it needed more flavor, so I reached around behind me, picked up the fresh batch of Emeril’s Essence I had made up the day before, took a good sized pinch and tossed it in the dish. As I tossed it in, I shouted “BAM!” in the Emeril tradition. There were hushed gasps of surprise from all corners of the room, followed shortly thereafter by nervous giggles as the ladies realized what I had actually said. We all got a kick out of that moment! 🙂