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Blackening produces a black, peppery crust, which sears in all the flavor and juices, making it a great choice for the grill. The spices used are commonly referred to as blackened spice or blackening seasoning.
Many people mistakenly believe that blackening is a classic Cajun technique or recipe, like jambalaya, gumbo or etouffee, but that is not accurate. Chef Paul Prudhome of K-Paul’s in New Orleans created and perfected the blackening process, which was originally meant as a fish recipe. Today blackening seasoning is used to treat all kinds of food, including shrimp, steak, chicken, pork and even vegetables. Because of this many home chefs place their iron skillet on the grill with the heat on high for at least 30 minutes. The skillet gets very hot but not white hot. Here are a couple of tips:
Keep your food cool as butter or oil sticks better
Keep your filets about ½” thick
Make enough butter and spice mixture to evenly coat all your fillets
Dredge your meat in the butter and spices and place immediately into the hot skillet
For best results use 1-2 tablespoons of blacken seasoning per cup of butter
Hand blended from domestic paprika, Mexican oregano, yellow mustard, garlic powder, black pepper, cumin, onion, thyme, cayenne pepper, celery seeds and bay leaves.