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Blackened Cat
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Susan Egglaine
Posts: 2,437
It is Frank's birthday!
Comments
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That looks awfully good Susan!! What seasonings did u use to blacken it?
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Just some blacking seasoning a chef had given me,a little olive oil & hot pan.
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Damn! Cat, the other white meat and I can't eat a whole one by myself. :evil:
Good with DP Red Eye Express -
Where's all the smoke? Mine smokes like a Choo Choo when I throw the fish in.
Spring "Toot Toot" Chicken
Spring Texas USA -
This meal looks real good but it looks more like pan seared than the "flame blasting" blackening you did.
I picked up some seasoning this weekend and hope to give it a shot.
DarianThank you,DarianGalveston Texas -
Thanks Susan! Sounds easy enough.
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Darian, I have a great idea.....we have some speckled trout in the freezer compliments of Frank in Houma. Why don't you guys plan on a trip "north" and we'll do some blackening on Lilly Large. Just let us know when and we'll start defrosting.Judy
Covington, Louisiana USA -
Howdy Susan!
Looks fantastic and like good eating. I am with Spring Chicken though. How about a HOT pan?? You have liquid in yours! Don't be askeered, throw the heat to it :-)
Cheers
Chris -
I had the top off & the bottom all the way open. I used olive oil instead of butter & it was popping around
Susan "Chicken Sh!T Egglaine :laugh: -
Looks great! I have never tried cooking fish that way. I cook most things to internal temp, but I imagine that is not the case here. How long does the cook take? I imagine you don't flip them?
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Popping around is good! I'd eat it.
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I get my egg up to 650 or more and then put the skillet on for 10-15 minutes or longer to get it really hot.
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My temp was at 550 & I did flip. Just a few minutes on each side. I liked it.
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