| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Prodigy, Cajun | 1 | /4 cup | |
INGREDIENTS
| 1 | tb | Paprika |
| 2 1/2 | ts | Salt |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 3/4 | ts | White pepper |
| 1 | ts | Cayenne pepper |
| 3/4 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 1 1/2 | ts | Oregano |
INSTRUCTIONS
If you do not have the facilities to blacken the fish outdoors, preferably on a butane crab boiler, merely melt some butter, dredge your fish, chicken or meat with the above and saute in butter in your kitchen. You will not get your pan white hot as you must do outdoors, but it will be tasty. This process is called "Bronzing". When you blacken, you must get a heavy black iron skillet white hot so that when you put the butter in and the fish, it chars and takes only a minute or 2 on each side. This produces tons of smoke. I did it in my house to see what would happen and my neighbors thought my house was on fire. You MUST have a strong commercial exhause like restaurants have to do this in your kitchen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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