Blackened Food Commentary

Blackened Seafood, Blackened Steaks...

These things are just absolutely great, but there's a little more to it than just rubbing on some blackened seasoning and cooking as usual. I haven't had a lot of experience with cooking blackening meats, but when I've done it, the taste has been fantastic. My large 12" cast iron skillet has been permanently distorted and deformed from blackening some steaks (inside on an electric stove!) years ago. That pan was damn near glowing! I think it may have take more than 6 months and an untold number uses to get the pan's seasoning to come back to somewhat normal. But now, the bottom of the pan is no longer flat, and the heating of it is just very uneven. Delicate things like eggs (except scrambled) are just not right in there anymore. I do have to say though, the steaks were just unbelievable. Excuse me, but I'm sorry that I'm just not able to be all that remorseful about that whole incident.

Now however, there is less and less use for that big frying pan, so I'm thinking that it may be dedicated to being "The Blackening Skillet". I may have to replace it for the normal day to day use (even though there is no real "day to day use" for it anymore), but we'll just have to see how that works out. I'm also thinking of getting a small charcoal grill for this sort of thing. This whole thing is still in the brewing stage now, but...

I'm thinking that in the near future, we may be seeing some "Blackened Stuff" recipes here. Stay tuned.