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
- 4 tablespoons paprika
- 3 tablespoons black pepper, coarsely ground
- 3 tablespoons basil, dried (flakes)
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons oregano, dried (flakes)
- 2 tablespoons cayenne pepper
- 2 tablespoons white pepper
- 2 tablespoons thyme, dried (flakes)
- 1 tablespoon chili powder
- 1 teaspoon sea salt, coarsely ground
- 1/4 teaspoon sage
- 1/2 teaspoon ground cumin
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.
