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Monday, July 8, 2013

Blackening Spice Rub

Photo courtesy of the Cooking Corner.

   My husband is a huge fan of salmon. It's not really one of my favorites, but if you "spice it up" enough, I'm fine with it. The way I like it best is blackened. It's like a Cajun spice rub that's heavy on the black cracked pepper. The name comes from the color of the meat after cooking on a hot cast iron skillet. The meat is brushed with butter and then coated in the seasoning. It can be used on fish, chicken or steaks.

Blackening Spice Rub
1 T. garlic powder
1 T. cracked black pepper
1/2 T. salt
2 tsp. cumin
2
tsp. onion powder
1
tsp. cayenne pepper
1
tsp. Italian seasoning
1
tsp. paprika
1/2
tsp. chili powder

Combine all the spices in a small bowl. Store in an airtight container. Makes about 1/2 cup.

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