If there’s one particular type of food I consume with reckless abandon, it’s anything that contains an abundance of heat and spiciness.
The hotter, the better.
Fresh grated horseradish for my steak? Yes please. Extra wasabi paste for my sushi? Bring it on. Level 6 on the heat scale for my Thai noodles? Wouldn’t have it any other way.
I’m exceptionally joyous that my taste buds are able to tolerate my extreme fondness for such fiery foods, and even more so that the posse can and do partake in such culinary feasting with me.
My latest obsession? Blackened seasoning. Although fish is usually the preferred vehicle for this flavorful dry rub, I firmly believe that chicken, pork, or shrimp would all be spectacular as well.
In fact, it has come to my attention that there may be a package of pork chops at my mother’s residence that are looking for a purpose……..
Cajun style Blackened Seasoning – adapted from comfort food from louisiana
2 tsp. ground paprika
4 tsp. dried leaf thyme
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. ground cayenne pepper
1 tsp. dried leaf oregano
1 tsp. ground cumin
Combine all ingredients and stir to blend. Store in a tightly covered container.