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| Blackening Spice Mix |
| Ingredients 8 tablespoons unsalted butter 1 tablespoon ground sassafras 1/2 teaspoon cumin 1 tablespoon granulated garlic 1 teaspoon ground thyme 1 1/4 teaspoons ground ginger pinch of mace 2 tablepsoons paprika 1/4 teaspoon cayenne pepper 1/8 teaspoon allspice Method Preparation for Clarified Butter: Slowly melt the butter at a low temperature [or in the microwave] to separate the milk solids from the golden liquid on the surface. Skim any foam off the top, and pour or skim the clear [clarified] butter off the milky residue. Because the milk solids have been removed, clarified butter may be used to cook at higher temperatures and may be stored longer than regular butter. Mix ingredients [except butter] together. Coat fish or meat with clarified butter. Pat blackened spice mixture onto fillet. Place in pre-heated cast-iron skillet for three to six minutes on each side, depending on the thickness of the fish or meat. |