In other words I have a very tasty soul :). It is my goal in 2017 to do a great many things. Concentrate on working out more diligently, starting school in the fall, getting pregnant so I can send my ill-begotten spawn out into an unsuspecting world to cause chaos and carnage wherever they go, aaaaaaand to also be more pro-active in maintaining and updating my blog. Much like New Years resolutions, I’m pretty sure that I will fail at some point. BUT, I will do my best.
I recently made a blog post about how to go about creating your own corn tortillas to impress and dazzle your family and guests at dinner on Taco Tuesday but I didn’t provide you with a tasty filler. Primarily because I ran out of space on my cell phone….I mean my photographer was not present to capture the wonderful spontaneous footage that comes from me cooking. Yeah totally not planned..at all. But I was craving tacos a lot last week so it provided me with ample opportunity to recreate Monday’s dinner of blackened tilapia tacos. If you aren’t in the mood for tacos you can of course use this with any number of things. Wild rice with a veggie side, potatoes with a salad, the body of your slain enemies with a lovely frisee salad. Mmmmm slain enemies and salad. You’re only pretty limited to either what you have in your pantry, or if you’re willing to commit a felony of cannibalism, which according to Google (yes I actually googled it) it is not. Like seriously, it’s not
“Cannibalism is the nonconsensual consumption of another human’s body matter. In the United States, there are no laws against cannibalism per se, but the act of cannibalism would probably violate laws against murder and against desecration of corpses” Cornell University of Law
Yeah that’s not a slightly grey area now is it *blinks*
So since we’ve established that it’s okay to eat your enemies you just might not want to we will get into the meat of this recipe which is the fish. You aren’t limited to what type of fish to use. Tilapia, salmon, trout, catfish it will more than likely all work. I say “more then likely” only because I’ve not cooked with every fish known to man so be adventurous! The ingredients for the rub are more then likely already in your pantry as well so the only real expense will be the fish, or pork, or chicken, or beef (you can use this on anything..seriously..even the body of your slain enemies..its DELICIOUS!).
If you don’t know what “blackened” is I’ll give you a brief history of the cooking technique. The name “blackening” is actually a misnomer (look at me with my fancy big city words!), you aren’t actually burning your food. Blackening is a cooking technique made famous by New Orleans chef Paul Prudhomme by which meat or fish is cooked in a cast-iron skillet that’s been heated until almost red-hot. Prudhomme’s original specialty was blackened redfish. The food is customarily rubbed with a Cajun spice mixture before being cooked. The extra-hot skillet combined with the seasoning rub gives food an extra-crispy crust. It now can be applied to a myriad (ooooooh fancy again!) of different proteins.
All you will need are the following ingredients and you can make as much or as little as you want. I do a triple batch because I like to have a lot on hand due to me using it in a lot of different applications
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons brown sugar (can be either light or dark)
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt (preferably sea salt variety)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
In a mortar bowl (or magic bullet, food processor, grinder) combine all your ingredients and mix for about a minute until the oregano has been broken down and blended. Taste and adjust to your own liking. This is not written in gospel but just a guideline so please modify if you want and tweak it. Swap out the salt and used smoke salt or a flavored sea salt if you have it. Change it up. BE A UNIQUE SNOWFLAKE!!!.
Now depending on whatever protein you use will determine if you need to add an oil to the surface. Since we are doing fish in this post you wont need any additional oil. Just gently blot off any moisture off of both sides and sprinkle evenly on both sides covering completely. If using this from a bulk batch, pour some rub into a separate bowl to avoid any potential cross contamination. To many times have I not paid attention and put hands that have touched raw food back into a big batch of rub only to instantly go “GOD DAMMIT!!!” and grumble that I have to throw it all away or figure out how to use it on every single piece of raw meat in my house and cook it in that instance. When it doubt, pour some out..
In a skillet/frying pan/grill heat up on medium heat until hot, if using a cast iron skillet which I prefer, heat that baby up on high until it is dick blistering hot before adding your oil (2 tablespoons). When you start to see little wisps of smoke add your fish laying it down away from to avoid splattering and let it cook undisturbed for 3-4 minutes depending on thickness of size. Try to only place at max 3 pieces of fish as to not overcrowd the pan and cause splotchy blackening. Carefully flip over with a wide-set spatula and cook until firm to touch and flaky (this seems like such an oxymoron. Firm to touch but you can flake it off easily..Firm but fragile..Fuck it just say cooked dammit..Why you gotta be so pretentious cooking instructions?!). Transfer your fish to a plate while you finish cooking the remaining portions and then enjoy the fish of your labor.
It’s a relatively quick process with fish and would of course take longer for chicken, pork & beef but the results are amazing and before long you’ll be sprinkling the rub on everything and I mean everything. I enjoy it sprinkled on my popcorn! And as we’ve already identified it’s great on the mangled limbs of your slain enemies but that could probably be because you’re a zombie.
Hope you enjoy and leave a comment or feedback. Let a kid know that someone is actually reading this and it’s not just me being quirky to myself!