Right around this time each year, I get a yearning for nightly grilling. Summer nights sound so appealing already. Do you get this way too?
The Preacher’s dad, my dear father-in-law, gifted us his specially formulated blackening spice mix at Christmastime. A dusting of this fragrant mixture transforms fish and meats alike. A ubiquitous, modest chicken breast starts tasting a bit like something served up at the neighborhood bistro when “blackened” on the grill, and served over a crisp cobb salad. And because he’s a generous kind of guy, Dad is sharing his recipe with all you lovelies today…enjoy!
Cajun Dust Blackening Spice Mix
4 tablespoons paprika
3 tablespoons black pepper, coarsely ground
3 tablespoons basil, dried (flakes)
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano, dried (flakes)
2 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons thyme, dried (flakes)
1 tablespoon chili powder
1 teaspoon sea salt, coarsely ground
1/4 teaspoon sage
1/2 teaspoon ground cumin
Combine all ingredients. Store in airtight container. Makes approx. 1.5 cups of cajun dust.
Rub on meat. Let stand for 15 to 30 minutes before cooking.
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Ruth,
You certainly do save me a lot of thinking time… I just go to your blog and there it is.. dinner plans for the week. Thanks!
We’ll be over for dinner about 5:30 (every night).
Hugs to you and yours!
If we lived closer, I know we’d be having dinner together regularly! I’ve had my eye on y’all coming over for sometime now, so when it warms up a bit, let’s do it, and send all the boys outside!
thank you preacher’s pop for the recipe!! I think I will be making it this weekend!
Let me know how you end up using it! I’ve seen Emeril use a blend like this as the first step to his Coq Au Vin, and some use it for BBQ.
This is greeaaaaaaaaaaaat , thanks Ruth! And Father In Law:)
You’re so welcome!