There aren't a lot of new methods for preparing foods outdoors. However, there is one very distinct technique that is relatively new and very popular. It is called, "Blackening." That seems an odd name for a technique, as when food is cooked to the stage of blackness, it is probably burned and ready to be discarded. Yet, if you look on most of your better restaurants' menus, you will see blackened chicken, fish, steaks, etc. Where did this technique of cooking come from? How do you use this technique? What are some good recipes for preparing blackened foods? I will provide these answers in the following article.
Louisiana chef Paul Prudhomme came up with this technique of cooking when he developed his very popular recipe for "Blackened Redfish." The recipe became so popular that the redfish became endangered and had to be protected, as every restaurant in the world wanted to get their hands on redfish to serve it blackened. The technique is very simple in that you first dip the food, in molted butter and then into Cajun spices before frying it on very high heat. Because of the high heat, blackening creates a lot of smoke, hence, it should be done outdoors. Outdoor grills work well when you use them at their highest heat rating. You may also use a cast iron skillet and a propane stove. The big idea here is that you must bring the cooking level beyond the smoking stage end to the white-heat stage, which is very hot. Most of the time, it will take about 15 minutes on high to achieve this type of temperature.
How To Use The Technique:
First, you must decide if you want to buy the commercial blackening powders or make your own. There are many on the market and readily available. Chef Paul Prudhommes's "Louisiana Cajun Magic" called, "Blackened Redfish Magic" is very good and will be useful on any blackened meat, not just redfish. You then need to secure yourself a couple of large plates or bowls to hold the dry mix and -melted butter with a dash or so of lime juice. You should use unsalted butter and never margarine. Now, with the grill on its highest heat, set a black iron pan or griddle on the heat source for at least 15 minutes. If the grill has a lid, keep it closed. While this is being completed, the food preparation can begin. Using two separate dishes, each large enough to coat one piece of food, spread your powder in one dish and your melted butter with lime juice in the other. Coat food on one side until a blackened crust forms, about three or four minutes per side. The food is only turned once. You may want to pitch in a small ounce or so of butter on the last bit of frying, be careful, it will likely flame up, but it looks professional.
Although you can blacken anything, including veggies, I would try the meats and fish first until you get the technique down. Blackened meats should also be served on warm plates. This can be easily done by placing the plates in a microwave oven for a minute or so or putting them in an oven at about 300 degrees for five to 10 minutes.
As always, I have my own invention to blacken things and I hope to demonstrate it at the upcoming Home Show and Fair February 5 and 6. Look for me there, and come by for samples of my prepared blackened food.
