*  Exported from  MasterCook II  *
 
                               Blackening Rub
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cajun/Creole                     Mixes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    Salt
    1      Tablespoon    +2 Ts White Pepper
    1      Tablespoon    +3/4 Ts Black Pepper
    2 1/2  Teaspoons     Dry Mustard
    2 1/2  Teaspoons     Garlic Powder
      1/2  Teaspoon      Thyme Leaves (Dried)
      1/4  Pound         Butter
    2 1/2  Teaspoons     Cayenne Pepper (To Taste)
 
 Use unsalted butter, melt over low heat.  Heat a cast iron pan to just
 before melting over high heat.  Should take 5 to 8 minutes.  If you
 think you are going to ruin the pan, the heat is just about right.  Make
 sure the meat, poultry or fish is at room temp. and dry.  Thin cuts do
 not work well.  Dip the meat, poultry or fish into the melted butter and
 apply an even amount of rub to each side.  Put into pan and leave alone
 for a minute or so then check the underside of the meat for a nice dark
 crust. Adjust as needed.  By this time you will know if your smoke
 detectors are working and if you should of done this outside.  Turn the
 meat and repeat till the desired doneness is achieved.  The trouble is
 well worth it, the taste is, in a word, fantastic!  You can add more or
 less cayenne pepper to your taste, I've found more is usually better.
 
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