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"Gourmet Dozen" Sampler Special!
Buy a 12-pak sampler of regular sized Frank Davis products- you mix and match the flavors you like - and save over $10.00 on the deal. For a limited time, you pay only $25.88 plus shipping and handling. To order click here.  Offer may be cancelled at any time.


Bronzing MixBronzing Mix
(Gallons & 5.5 oz. Bottles)
I created "bronzing" to be a lighter more delicate form of blackening. To bronze, use a non-stick skillet, about a tablespoon of margarine, and my bronzing seasoning. Just sprinkle it on what you want to bronze, rub the seasoning in with your hands, wrap tightly in plastic film and refrigerate for at least 3 hours. Then put the margarine in the skillet and bronze your steak, pork, chicken breasts, fish, shrimp, mushrooms, eggplants, zucchini, soft-shell crabs and just about anything else you can imaging over medium-high heat until it turns a toasty brown. Unlike "blackening", it can be done inside, doesn't create a lot of smoke, is low in saturated fat, and is all natural. Because my bronzing mix is so versatile, it can be used on your steaks when you barbecue! But use it sparingly - it's concentrated!

No Salt Seasoning No Salt Seasoning
3.5 oz. Bottles
Specially formulated for persons on a sodium restricted diet. Contains absolutely no salt! But full of natural herb and spice flavor. Extensively kitchen-tested in the dietary department of one of New Orleans' most prestigious hospitals. Sprinkle on your foods before or during cooking, or mix with olive or canola oil and use as a marinade or salad dressing.

Granular Seafood Boil -NEW
4 lb. jar & 16 oz. Bottle
My seafood boil is the '98 remanufactured version of the old standard liquid crab boil. The new product is totally complete and perfectly seasoned with all the ingredients necessary to boil shrimp, crabs, crawfish, lobsters, corn, potatoes, sausage and anything else Cajun/Creole. All you need to produce outstanding boiled seafood is this product, your favorite seafood, and a pot full of water.
Seafood Boil

Grill N Broil Grill-N-Broil - NEW
7 oz. Bottle
Grill-N-Broil actually creates the special "gourmet flavor" you've been looking for on everything that goes on the top the grill, in the barbecue pit, or under the broiler, The subtle but well-defined flavor accentuates steaks, pork, ribs, brisket, chops, fish, chicken legs, turkey breasts, burgers and more. Never again will you wonder if the seasoning is anything less than perfect!

"Chicken Fried" Mix - NEW
6 lb. Gallon & 9 oz. Bottle
This is all you will really ever need for chicken-fried steaks, chicken- fried chicken, chicken-fried eggplant and just about everything else you want to turn out crunchy and crispy. It's a purely New Orleans blend of high-quality, all-purpose flour perfectly seasoned to give you the ideal coating on chicken filets, cube steaks, okra, eggplant calamari, French fries, calf's liver, soft-shell crabs, scallops, and everything "country." Go ahead and fry all your seafood in Frank Davis Fish Fry... but fry everything else you cook in "Chicken-Fried" Mix.
Chicken Fried Mix

Gourmet Fish Fry Gourmet Fish Fry
30 lb. sack, 6.5 lb. Gallon & 12 oz. Bottle
Use it to batter and fry fish filets, shrimp, soft-shell crabs, Cajun popcorn, crawfish tails, and alligator. It won't fall off in the oil, it won't absorb grease, it won't soak up the  New Orleans humidity, and it produces seafood that comes out super crunchy. And get this--you do not use an egg wash with this fish fry! Just follow package directions to the letter. Oh--and for a little lagniappe, mix what's leftover with a little milk, some baking powder, a couple of eggs and a handful of chopped onion and you got yo'sef a mess of hush puppies.

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***Here are the other items that make up the complete line of Frank Davis Gourmet Products!      Click here to get to order form for pricing and ordering).


Vegetable Mix
Use it on every kind of fresh or frozen vegetable to give it that "seasoned to perfection" taste.  Just sprinkle it right out of the bottle.  Also blend a couple of teaspoons of vegetable mix with a little balsamic vinegar and extra-virgin olive oil for some of the most delicious salad dressing you ever tasted!
Vegetable Seasoning

Seafood Seasoning Mix Seafood Seasoning
Use it on baked, grilled, stewed or pan-sauteed fish, shrimp, oysters, crawfish tails, soft-shell crabs, calamari and alligator. Use in sauces, etoufees, gumbos, jambalayas, chowders, bisques, soups and courtbouillions. Use it to season all your seafood that you cook in a gravy or a sauce.

Beef Seasoning
Use it on your ribeyes, New York Strips, filet mignons, round steaks, porterhouses, rump and chuck roasts; use it for making meatballs, chili, hot tamales, meat sauce, meatloaf, hamburgers and tacos. Use it to season pot roasts, stews, and brown gravies.  And here's a hint--because beef seasoning is rich in cumin use it when grilling skinless chicken breasts to give them that "fajitas" taste without all the added fat!
Beef Seasoning

Pork Seasoning Pork Seasoning
Use on all pork cuts and dishes: roasts, chops, ribs and cubes. Use to season ground pork, sausage blends, and ham. Put in your pork gravies and sauces.  Oh--and sprinkle a little of it over your hot popcorn the moment it comes out of the microwave oven.   It's gonna taste just like "spicy Cajun crawtaters."  Popcorn won't ever be the same!!

Sprinkling Spice
This is the one seasoning blended for use "after" the food is cooked!   Actually, it was designed to completely replace your salt and pepper shaker.   So we suggest you keep it on your table and use it instead of salt and pepper on salads, grits, mashed potatoes, fried eggs, grilled meat, beans and rice, and whatever else needs just a tad more spice.
Sprinkle Spice

Sicilian Seasoning Sicilian Seasoning
This is authentic New Orleans Italian!  Use it for tomato gravy and sauces; in meatballs; for seasoning bread crumbs; in artichoke stuffing; on pizzas; for smothering eggplants; on Italian chicken; for bruccialoni, cacciatore, parmigiana, caponata, marinara, minestroni, pasta and lasagna.  If you've never ever been able to create that unique Italian taste, you will when you use this blend!  It's almost as good as being born in Palermo!  One hint--mix some of this with Extra Virgin Olive Oil and use it instead of butter then making garlic bread!  Mama Mia!!

Poultry Seasoning
Use it on every chicken, turkey, duck, goose, game hen, or capon you cook. First, season lightly with salt and pepper; then sprinkle liberally and rub in well with your hands.  
Poultry Seasoning

Wild Game Seasoning Wild Game Seasoning
This is the ultimate in flavoring wild game!  Use it on ducks, geese, poule deau, rails, snipe, deer, rabbits, squirrels, doves, quail, bear, pheasants, moose, elk and all your other wild game dishes.

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Here Are Frank's Best Selling Cookbooks - To Order Click Here

The Frank Davis Seafood Notebook
"Louisiana seafood has its first authentic reference book, done by a native with bona fide and original recipes tested to perfection and guaranteed to be memorable. It's good ... it's well done ... and it's presented just the way it should be. It's going to be one of the most popular seafood cookbooks ever," says Chef Paul Prudomme of K-Paul's Louisiana Kitchen.

Frank Davis Cooks Naturally N'Awlins
"It's a compilation of all those great recipes that your Grandma usta make!    A melting pot of south Louisiana's tastiest dishes.  An easy to read cookbook that doesn't assume the reader is an expert cook, yet is one that anyone can cook from!"  This cookbook is a comprehensive volume addressing the "how to's" and "how not to's" of New Orleans cooking.  "It reads so good I could taste it!  This is one Big Easy cookbook every chef should own," says Jim deAngelis, Executive Chef, National Maritime Union.

Frank Davis Cooks Cajun/Creole and Crescent City
Frank has pulled together the absolute "best of the best" hometown creations for this book. But it's so much more than that!  As vascular surgeon Dr. Albert Barrocas cites, "it can be both high-fat and high-calorie if that's what you want, but it can also be heart-healthy if that's what you choose.  The approach is unique!"   The first chapter teaches you everything there is to know about "fat free" and how to make personal substitutions.  But if you're not interested in that and all you want is a great book or great New Orleans recipes...you got it! "This book is a masterpiece, created by one of the most extraordinary chefs New Orleans has to offer," says John Piccolino, executive chef at the Palmer House Hilton in Chicago.

THE NEXT ONE!   Frank Davis Cooks N'Awlins Homestyle is currently in production, but has no release date yet.

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And, Yep!  Frank Has Videos - To Order Click Here

Christmas Video
See TastyBytes for a description of the tape.

Cooking Basics 101
Chef Frank demonstrates with complete precision all the professional tricks you'll ever need to master the kitchen. Digest this videotape and you'll perform culinary tasks you never imagined possible. This is truly a must for the novice cook, but it is also a "must see" for anyone who is serious about perfecting the basics of cooking!

Cooking Basics 102
An advanced continuation of 101, this video actually illustrates some of the more prominent so-called chef's secrets. Frank delves into more complicated and specific techniques in this edition and begins an introduction into Kitchen Science. If you're serious enough to master 101, then 102 is a natural follow-up!

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