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Hot Blooded (Chicken & Sea)

hot blooded cajun spice foreigner
“Well, I’m hot-blooded, check it and see. I got a fever of a hundred and three.”

Inspired by Foreigner “Hot Blooded” from Double Vision
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Ahh – Foreigner. You were a part of my high school soundtrack. Your first album was played to death (even though only about half of it was decent). I dug about two songs on Double Vision, the inspiration for this spice mix being one. Head Games continued the only two songs tolerance, though “Dirty White Boy” became the inspiration of a rather strange sandwich. You became dead to me with the release of 4. “Juke Box Hero”?! “Waiting For A Girl Like You”!?! What. The. Fuck!

This is a quick hack for a Cajun-style rub. The Old Bay subs in for a laundry list of aromatics and spices that result in a decent facsimile of a blackening rub and delivers the spicy kick of a traditional Cajun mix. As is implied by the title, this is best used with poultry (including turkey) and seafood.

You can buy this recipe (and support DIY publishing and this site) in the All You Need Is Rub / I Love Your Sauce recipe single available in Shop Of The Pops.

HOT BLOODED (CHICKEN & SEA)
2 tablespoons Old Bay
2 tablespoons kosher salt
2 tablespoons smoked paprika
2 1/4 teaspoons black pepper
1 teaspoon chili powder
3/4 teaspoon cayenne
3/4 teaspoon thyme
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon allspice

Combine all ingredients in a bowl. Mix with a spoon or your fingers to combine. Store in an airtight container.

Posted in cooking, food, foodmusic, grillclub, grilling, music, musicfood, recipe, spices

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