recipe: how to blacken protein

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2 tbsp blackening/Cajun spice

2 portions protein (fish, chicken breast, pork tenderloin, steak, shrimp… I could keep going here!)

1 tbsp butter

1. Heat a cast iron skillet over medium-high heat. Open a window… this might get smokey, but it’s worth it!

2. Coat the protein liberally in the blackening spice, using more if needed to get a good coating on. Melt the butter in the pan and immediately place the protein in. Cook about 5 – 7 minutes per side, ensuring a nice blackened crust. If the pan is smoking like crazy and/or you have poor ventilation in your kitchen, you may put a lid on, but be aware that it will  also cook faster. Fish is done when it flakes to the touch; chicken is done when no pink remains and the juices run clear; pork is done when no pink remains (although some people like a bit of pink); and steak should be cooked to your desired doneness.

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2 thoughts on “recipe: how to blacken protein

  1. Mi sembra incredibile: noto con piacere che tutte noi abbiamo deciso di fare le nottate in compagnia di questa meravigliosa trilogia. Sto leggendo le ultime pagine del secondo volume, in cima alla lista dei prossimi libri da leggere c&81#17;e&2#287; sicuramente il terzo volume che divorerò. Credo che questo sia davvero il caso letterario che ha unito tutte le donne, in men che non si dica siamo riuscite a divorare 1500 pagine nel giro di una settimana al massimo? A memoria non ho ricordi di simili scorpacciate letterarie notturne, e voi?

    Like

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