Happy Friday, y’all! Here’s to a great weekend! I’m very excited to be attending a book signing for Jennie for her new book Homemade with Love tomorrow night. I’m combining it with a much-needed date night with Matt (see, I’m efficient!), so I suppose it works out quite nicely that he likes hanging out in bookstores.
This is my favorite blackening seasoning. I made it up myself, through a looootttt of trial and error over the past few years, and I have to admit that I kind of love it! It is very versatile; I’ve used it on shrimp, salmon, tuna, catfish, tilapia, in crab cakes, chicken breasts, pork tenderloin, chicken wings, and I have big plans to crust turkey burgers with it soon. You could add it to breading before frying something too, that would be great. I also have half a mind to throw a little bit into some cheese sauce for mac and cheese sometime. Hmm… that sounds good, I’ll keep you posted!
And while I still have you, I’m quite excited to announce that I’m doing a blog series over the next couple weeks on some of my favorite food blogs! I picked ten food blogs that I follow, and I’m featuring one of their recipes that I made, with my own photographs. It should be great fun! And for the record, this is by no means an exhaustive list. There are literally thousands of food blogs out there, I read many of them, and if I featured every single blog that I read, I might literally never make any of my own recipes again!
So enjoy this blackening seasoning and stay tuned next week!
2 parts Old Bay seasoning
2 parts garlic powder
1 part dry mustard
1 part sweet paprika
1 part onion powder
1/2 part cayenne pepper
1/2 part ground coriander
1/4 part black pepper
A part can be whatever you want it to be. If I’m doing 2 servings, then 1 part equals 1/2 a teaspoon. If I need more, then 1 part will equal anywhere from 1 teaspoon to 1 tablespoon.
Combine all the ingredients in a bowl. Mix together thoroughly; I’ve found it’s easiest to do this with clean fingers.