Blackened Seasoning Mix

[Allen Morgan]

Blackened Seasoning Mix

 

2 T paprika

5 t salt

2 t onion powder

2 t garlic powder

2 t cayenne

1 ½ t white pepper

½ t black pepper

1 t thyme

1 t oregano

 

Mix all ingredients well, and place in a shaker.  DO NOT breathe in the “dust cloud” while mixing the spices together!

This is Chef Paul Prudhomme's recipe, from his cookbook, "Louisiana Kitchen".  I think I may have changed the amount of the salt from the original (lost the cookbook).

Your basic cooking procedure is an easy one.  According to the recipe, you get a cast iron skillet so freaking hot that you actually burn most of the seasoning off the pan, add some clarified butter or margarine, season the meat, and saute until that side is done, flip, and cook to desired doneness.  "Flaring", or spontaneous combustion of the fat, is common.  If you do this, I highly recommend that you do this outside, on a camp stove or propane burner, and with a fire extinguisher handy.

Personally, I prefer the technique that Chef Prudhomme talks about in his second cookbook, what he calls "bronzing".  It's the same basic thing, but the pan doesn't get anywhere near as hot.  I actually do this inside, with the exhaust fan on, and the heat about medium-high on a gas stove.  The end results should give the meat a reddish-bronze color, with black highlights.

[Leo Nguyen]

"spontaneous combustion of the fat"..man, I haven't heard any one talked like that in a long while using iron skillets. However, people witnessed it at last summer bonfire. Let say, it was spectacular, with fireworks rising 6 feet above the 46"x34" iron cast skillet, hoovering just 5" above the blazing fire, glowing reddish, cooking steaks and burgers. Can't wait to get the smaller 11"x8" to fire up again with this recipe.

[David, aka, "McScruff"]

White pepper - now there is the chefs touch.

I have another recipe I'll dig up later.

[Allen Morgan]

David, I have some.  I bought a small container of white peppercorns at an Asian grocery store (can't find it at any super-market here).  I've had it for years.  Whole peppercorns last a whole lot LONGER than ground.  I finally loaded the last of my white pepper into a pepper mill (I have two, one for white, one for the "pepper melange" mix) about a year ago.

White pepper is much more aromatic than black pepper.  A little bit goes a long way.  It's very easy to add to much to a dish, and once it's in, there's no way to get it out.

[David, aka, "McScruff"]

From my experience, white pepper is common to Asian foods and suppliers. That is pretty much where you gotta look, unless you have a specialty house nearby. I can probably get you some if you cannot find any. Were pretty. well fit out here... Maybe a bit more so than OK. Let me know.
I always keep peppercorns in the fridge, to help preserve them. I have used the melange, but lately I just have a black and red pepper mix in the grinder.

[jim cosgrove]

thanks again allen,i use his pre made blackening spices.we take a steelhead or rainbow filet skin and scales on.rub on a heavy coat of the spices on the meat side.I WOULD NOT DO THIS INSIDE,I HAVE AND IT IS NOT A GOOD IDEA.i use my gas grill,take out the baffle so the flame is direct on the grill.cast iron pan til it is almost glowing.i use smart balance but butter is tastier.when pan is ready,when you could probably melt lead i just scoop in the smart balance and throw in the filets meat side down until nearly done flip and finish cooking skin side down.spoon all that butter and spices over the top.