Ingredients
1 tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram
Directions
Here's a seasoning blend used to make Blackened Salmon steaks:
Mix this up well, and then dip the fish fillets first in melted
butter, then smear the seasoning mixture on both sides of the fish.
Heat a cast iron skillet for about eight minutes onhigh heat. Put the
fillets in the pan without crowding, pour a few tablespoons of melted
butter on top, cook on both sides for about two minutes and serve
immediately with butter and lemon.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Al Rice Blacken Blend Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today like thyme, mint and parsley. Closer to modern times, we find a couple of recipe books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of food on the menues of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new foods and spices created an increase in books on cookery, some of which are now in private collections. During the succeeding few centuries, the powerful and rich houses competed to serve the most extravagent meals, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cook books were highly popular mostly as a result of higher levels of literacy, more leisure time and having more money. Like it or not, the introduction of TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Al Rice Blacken Blend recipe.
