SANDRA'S BLACKENED SEASONING BLEND (I)

A wonderful seasoning
that is equally wonderful
when cooking using the proper
method, I have provided several recipes
on this site, just search...

INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S BLACKENED SEASONING BLEND (II)

This is a fantastic blend to use as a rub
for seasoning beef steaks or roasts, including
 on many types of seafood and shellfish before
baking, grilling or roasting...

Yields: (Appx. 3 tablespoons)


1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

In a small bowl, add all the ingredients, and mix well.

Store any unused portion in an airtight container.

SANDRA'S OUTDOOR BLACKENED SALMON

Blackened Wild Alaskan Salmon is
a great method in which to
ensure moistness and enhanced flavor...

Servings: (4)
Prep: 15 mins. |
Grill: 7 to 8 mins.

Posted by Sandra

INGREDIENTS

4 salmon steaks, 6 to 8 ozs. ea. with skin removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot, cover grill.

Meanwhile, dip the salmon steaks into the melted butter, and generously press the salmon steaks into the blackening seasoning on each side. (Be sure to press the spices into the salmon so most adheres during searing process.) Spray both sides of salmon steaks with oil.

Place the salmon steaks on the hot skillet, cooking for 4 minutes, just until the bottom become slightly blackened, and then turn the steaks over and cook for 3 to 4 minutes on the other side (internal temperature should read 145 degrees). Serve immediately with lemon wedges.

--I like to serve mine over caesar salad as an entree:--(View recipe at: Caesar Salad with Fresh Croutons)


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Tips:
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 degrees); Fresh Halibut (same as recipe above); and Fresh Tuna is only 3 to 4 minutes per side, as it is most often cooked rare).


--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation systems.

SANDRA'S CAST IRON BLACKENED GRILLED FRESH TUNA

My absolute favorite method to
prepare blackened anything, i.e.,
this fresh tuna, halibut, chicken, steaks, and so on...

Servings: (4)
Prep: 15 mins. |
Grill: 6 to 7 mins.

Posted by Sandra

INGREDIENTS

4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See 'Tips' for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

In a small saucepan over low heat on the stove top, melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.

Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.

Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.

I like to serve my hot Blackened Tuna Steaks over a cold Caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)

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Tips:

--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.

--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

SANDRA'S OUTDOOR BLACKENED-SEASONED GRILLED CHICKEN

The blackened-seasoned chicken
is a wonderful way to assure
that your poultry is flavored
and grilled to moist perfection...

Servings: (4)
Prep: 15 mins. |
Grill: 20 to 30 mins.,
depending on size of chicken breasts

Posted by Sandra

INGREDIENTS
4 chicken breasts, 6 to 8 ozs. ea. with skin and bones removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot; cover grill.

Meanwhile, dip the chicken breasts into the melted butter, and generously press the chicken breasts into the blackening seasoning on each side. Be sure to press the spices into the chicken so most adheres during searing process. Spray both sides of chicken breasts with oil.

Place the chicken breasts on the hot skillet, and grill for 10 to 15 minutes (depending upon their size), and then turn the breasts over and grill for 10 to 15 minutes longer on the other side (internal temperature should read 165 to 170 degrees). Remove chicken to a plate, and tent for 5 minutes for juices to redistribute.  Serve immediately with lemon wedges. - Enjoy!

I like to serve blackened chicken over caesar salad as an entree:
-- (see recipe by clicking here: Caesar Salad with Fresh Croutons)


~~~~~~~~~~~~~~~


Tips:


--Grill time/temperatures for alternatives are: Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees; and Fresh Tuna steaks for 3 minutes per side (as they should be served medium rare).


--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

SANDRA'S CAESAR SALAD with FRESH CROUTONS

A salad option that has so very many possibilities, 
please read on...

Servings: (6)
Prep: 20 mins.
Cook Croutons: 15 mins.

INGREDIENTS

***Dressing
3 cloves garlic, minced
1/2 cup mayonnaise
5 anchovy fillets, minced
--(or 2 teaspoons anchovy paste)
2 tablespoons parmesan cheese, shredded
1 teaspoon worcestershire
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
kosher salt and ground pepper to taste

***Croutons
1/4 cup olive oil
3 cloves garlic, peeled and cut into quarters
4 cups day-old bread, cubed
2 tablespoons fresh parsley, very finely chopped

***Salad
1 head of romaine lettuce, torn into bite-size pieces
4 tablespoons parmesan cheese, shaved

METHOD

Whisk in a small bowl the minced garlic, mayonnaise, anchovies, the grated parmesan cheese, worcestershire sauce, dijon, and lemon juice. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with kosher salt and ground pepper (easy on the salt because the parmesan cheese and anchovies are already fairly salty). Refrigerate until ready to use.

Heat oil in a large skillet over medium heat. Add the quartered garlic cloves to the hot oil. Cook while occasionally tossing until lightly brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook while turning frequently, until lightly browned. Remove from heat and toss in parsley, mix to combine. Remove bread cubes from oil, and lightly season with salt and pepper.

Place torn lettuce in a large bowl. Toss with caesar dressing, shaved parmesan cheese, and seasoned bread croutons.

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Tip: I often add freshly cooked bacon bits, and/or “blackened” halibut, salmon or chicken to serve as an entree, along with crispy slices of garlic bread (see “blackened” recipe for halibut here: Outdoor Blackened Halibut)