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
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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