| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Sauces, Cajun, Hot |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Salt |
| 1 |
tb |
+2 ts White Pepper |
| 1 |
tb |
+3/4 ts Black Pepper |
| 2 1/2 |
ts |
Dry mustard |
| 2 1/2 |
ts |
Garlic Powder |
| 1/2 |
ts |
Thyme leaves (dried) |
| 1/4 |
lb |
Butter |
| 2 1/2 |
ts |
Cayenne Pepper (to taste) |
INSTRUCTIONS
Use unsalted butter, melt over low heat. Heat a cast iron pan to just
before melting over high heat. Should take 5 to 8 minutes. If you think you
are going to ruin the pan, the heat is just about right. Make sure the
meat, poultry or fish is at room temp. and dry. Thin cuts do not work well.
Dip the meat, poultry or fish into the melted butter and apply an even
amount of rub to each side. Put into pan and leave alone for a minute or
so then check the underside of the meat for a nice dark crust. Adjust as
needed. By this time you will know if your smoke detectors are working and
if you should of done this outside. Turn the meat and repeat till the
desired doneness is achieved. The trouble is well worth it, the taste is,
in a word, fantastic! You can add more or less cayenne pepper to your
taste, I've found more is usually better.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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