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WAIT-A-MINUTE!?

WAIT-A-MINUTE!?

All Reports, Recipes
Humberto Fontova   WAIT-A-MINUTE!?...OK, traditional NAAAW-lins Monday-Night-Red-Beans-N-Rice and Pane'ed Meat. Fine--But the meat is fresh, flavorful, healthful, earth-friendly VENISON?!....You Cuban-Cajuns gotta be OUTCHA-MIND!...recipe here: https://www.amazon.com/Crazy-Bayou-Seasons.../dp/1455623539 Humberto Fontova     https://www.facebook.com/groups/388803001919707/permalink/840441286755874/
Cajun Blackened Redfish–A RodnReelGirls Favorite

Cajun Blackened Redfish–A RodnReelGirls Favorite

All Reports, Recipes
This dish is now considered a classic, but it was Chef Paul Prudhomme who brought the blackening technique to mainstream dining in Louisiana, along with a number of other inspirations. Be sure to use a very hot cast iron skillet and do not overcook your fish; it is the browning of the butter combined with the spices that makes for delicious results. Ingredients SEASONING: 2 T (15 g) smoked paprika 1 T (7.5 g) Lawry’s seasoned salt 1 T (3.4 g) onion powder 1 T (9.8 g) granulated garlic 1 tsp (1.8 g) cayenne pepper 1 tsp (2.3 g) black pepper 1 tsp (2.4 g) white pepper 2 tsp (3.6 g) dried thyme 2 tsp (3.6 g) dried oregano 2 tsp (3.4 g) dried sweet basil 1 tsp (2.5 g) celery seed FISH: 1 C (230 g) unsalted butter, melted 6 8-oz (22...
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