nonny

What is the stuff made of? I've had blackened seafood and prime
rib often, but don't do it here at the house. What causes the
charring besides a very hot pan or griddle? I tried Google and
came up with nothing.

--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.

gene

Go to:

http://www.ci-no.com/print/blackenedprimerib.html

http://www.cajuncrawfishpie.com/blac...h-recipes.html

http://www.thatsmyhome.com/chickenco...ed-chicken.htm

All Googled

Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

pierre

Gene, most of those look pretty familiar. I've had good success with
the usual formulas.
Brings to mind an unconfirmed account of how Prudhomme came up with
it.
Prudhomme was working in a restaurant, and something pissed him off.
Royally.
So, he went into the kitchen, found a cast iron pan and heated it on
full throttle for about 15 minutes.
He took a piece of meat or fish, and still all pissed off;
unceremoniously dumped everything in the pantry onto this piece of
meat. Paprika, onion powder, garlic powder, herbs etc. Then he
ladled it with butter, and heaved it all onto the now extremely hot
iron pan.
The rest, is history.
True or not, I can't conceive of anyone planning on the method to this
madness, and a subsequenty delightful outcome.
Pierre
BTW, if you blacken in the house, do it only if you've got a great
exhaust system. You don't what to have to open every window in the
house to let smoke out, especially if it's in Minnesota in the middle
of January; like some people. <caugh>. (Yeah it was me, I confess. I
didn't believe the recipe could do that. . .)

theron

Not sure what you mean by "black". If it's cajun black it's made with a
black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his
signature dish I believe. Look at this article:
http://www.nytimes.com/1987/04/01/ga...pagewanted=all

Ed

regforte

Not sure?

I don't see any ambiguity here. The only time I've ever seen the term used is
when referring to the rub-with-spice-and-create-smoke-clouds technique.

When has the term "blackened" specifically signified a dish that contains black
roux? Can you show an example?

It sure isn't in that article, which doesn't even have a blackened redfish
recipe in it (amd it's blackened, not "blacked").

And no, blackened redfish does NOT contain black roux. Why? Cause it's
not a darned stew.

Jesus.

--
Reg

gene

That's why I didn't respond. I'm not taking the bait anymore.

Gene

"If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny"
Thomas Jefferson

tom

Gas grill-side burner

regforte

As the last holdout on this issue, I'm going to have to finally concede. I hereby
cast my towel into the ring.


Both profound and timely

--
Reg

nonny

My first gas grill had no side burner- long, long ago. To pan fry
things, like fish, I learned to cover the grates with aluminum
foil, with a hole in it slightly larger than the frying pan.
Later, this became a sheet of aluminum flashing with a similar
hole. It worked swell.

--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.

ceed

This is just confusing and smell like a troll. "Plonk"


--
//ceed