BLACKENED SEASONING BLEND- Ideal for chicken and fish, pork and beef!

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Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.[1] The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thymeoreganochili pepperpeppercornssaltgarlic powder and onion powder.[2] It is then cooked in a very hot cast-iron skillet.[2][3] The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.[4]

While the original recipe calls for redfish,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.

INGREDIENTS

 

Cajun-Blackening-Seasoning-Recipe

https://en.wikipedia.org/wiki/Blackening_(cooking)

https://www.geniuskitchen.com/recipe/paul-prudhommes-blackened-seasoning-blend-183866

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