For a full listing of all of my recipes request at moshe.duskis@gmail.com. Click on any recipe. I would like to adapt interesting recipes to ensure kashrut. Questions should always be raised with a competent rabbi or organization. If I miss something, please forgive me. Yours truly, Moshe.

Showing posts sorted by relevance for query blackening. Sort by date Show all posts
Showing posts sorted by relevance for query blackening. Sort by date Show all posts

Wednesday, March 22, 2006

Cajun Blackening Rub 2

1 tbsp Ground Black Pepper
1 tbsp Kosher Salt
2 tsp Crushed Fennel Seeds
1 tsp Dried Thyme
1 tsp Sweet Or Hot Paprika
1 tsp Dry Mustard
1 tsp Garlic Powder
1/2 tsp Ground Red Pepper
1 tsp Ground Sage

This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grilling, or sautéing. It will transform into a tangy, deeply caramelized crust as the food cooks. Expect the spices to smoke some during cooking. Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.

Sunday, March 14, 2010

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moshe duskis

 
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    Date: Tue, Mar 2, 2010 at 8:11 PM
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