blackening spice

This time of year is wonderful in so many ways. Its a time for rebirth, inside and out – I always find myself creating resolutions in spring rather then New Years. Along with buds that are about to explode I also have our families annual trip to Mexico to look forward to. I sometimes feel it would make sense to travel south earlier in the year, but going in April seems to kick-start the beginning of warm and sunny weather. We’ll get back just before the frost date with about a week to harden-off my seedlings. I digress… today its all about plans for Mexico and dreams of fish tacos on the beach.

This spice mix is a year round homage to the sunshine of Mexico. Its will turn just about anything into a fiesta in your mouth.

The recipe comes courtesy of a Mexican restaurant my husband worked at in college. The restaurant closed years ago but the recipes we’ve saved have stood the test of time – they are still some of our family and friends’ favourites.

We’ve used it on fish, chicken wings, tofu, pork, in soup, for mexican red sauce, just about anywhere you would normally want a bit of spice or a rub.

5 teaspoons Paprika
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Salt
1 teaspoon Cayenne
½ teaspoon Pepper
½ teaspoon Onion Powder
½ teaspoon Garlic Powder

For a traditional blackened recipes…
Be sure to turn your air vent on or cook on an outside grill – blackening will create some smoke.

Heat a cast iron skillet over high heat.
Cut your protein about 3/4″ thick* and pat it dry with a paper towel.
Sprinkle the spice evenly over your chosen protein.
Melt enough butter to generously coat the bottom of your skillet.
Lay one layer of protein in the pan and sear 2-3 minutes per side until the butter has browned and the outside of your protein is crisp.

* For chicken wings and larger pieces bake them in an oven at 350 degree, after it has been blacked, until they are cooked through.

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