"Blackened" cooking is a description of meats cooked with spices on a very hot pan. The best pan to use for this is either a cast iron or a thick bottom pot.
You heat up the pan (not to glowing!!!) BEFORE you add your seasoned meat. You cook the meat on all sides for about a minute or two on each side, then you bake the meat till completely cooked.
Stove Explosion is one of Auntie Arwen's best sellers for the connoisseur of blackened meats cooking. It's combination of the base of garlic, onion, and paprika gives a great background for the heat of the chili peppers and peppercorns used leaving a delightful aroma and nose for the fennel and lemon to come forward.
I use chicken or pork chops for my blackened dishes, and it's always a winner on a warm summer night with cole slaw and Ice tea!
You heat up the pan (not to glowing!!!) BEFORE you add your seasoned meat. You cook the meat on all sides for about a minute or two on each side, then you bake the meat till completely cooked.
Stove Explosion is one of Auntie Arwen's best sellers for the connoisseur of blackened meats cooking. It's combination of the base of garlic, onion, and paprika gives a great background for the heat of the chili peppers and peppercorns used leaving a delightful aroma and nose for the fennel and lemon to come forward.
I use chicken or pork chops for my blackened dishes, and it's always a winner on a warm summer night with cole slaw and Ice tea!
