Blackened Pork
This last weekend we made a few southern classics to celebrate Mardi Gras with the kids. We had red beans and rice, cheesy grits, red velvet cake, and blackened pork. I used the blackening seasoning we sell here in the shop and it was just SO tasty I had to share.
To begin with you will need the following:
Blackening Seasoning
melted butter
oil
meat: fish, shrimp, chicken, pork, etc.
The process is pretty simple just make sure you have plenty of ventilation and a scalding hot cast iron pan (nothing else is going to cook it just right).
Dip the meat in melted butter.
Coat with the blackening spice generously.
With the oil in the pan just barely smoking drop in meat.
Let meat cook turning only once.
Once I got a good crust I moved the pork to a 350 oven for about 15 min. or until they were cooked through (use the squeeze test or a thermometer to tell)
Serve!
This was just so tasty. The spices char and take on a different flavor, something magical and not carbon-y or burnt tasting at all.
For more in depth procedures and history check these out:
http://www.ehow.com/about_5271565_blackening-seasoning.html
http://en.wikipedia.org/wiki/Blackening_%28cooking%29
Photos Courtesy of Michael Zimmerman
Tags: recipes farmer brothers ingredients quick cooking cooking quides cooking flavor herbs spices blackening blackened pork pork loin
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