2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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we carriy many additional items to complete and complement your favorite recipe such as:
 
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    (by the sheet)
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Spicy Blackening Spice and Recipe

 
  • If you want to make your own blend, this is a good one to start with! We have tried a lot of combinations and liked this one best.
  • Use as a dry rub or melt a little butter and add the spice to make a sauce to brush on your favorite food.
  • Its equally good on fish, scallops or shrimp(or chicken and steak).
  • You can make just enough for one dinner or quadruple the recipe and save it in a tight lidded jar for future uses. I personally like to make extra so I don't have to make it as often(it makes me sneeze!).

Ingredients
  • 3 teaspoons paprika
  • 2 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

       

Directions
  • When I make this blend, I put all the ingredients into a container that has a wide mouth and a tight lid. Add all the spices together gently so as not to raise a cloud! Put the lid on your container and shake briskly. You can just use what you need and leave the rest in the jar.
  • Lightly olive oil your fish. Just dust your fish or whatever with a light coating so you get the spicy flavor but also taste what you are putting the spice on. If you want it spicier, simply add more spice. if you would rather use the spice mixture as a wet rub or even a sauce, then just melt about a tablespoon of butter per 2 tablespoons spice mixture. Stir together and rub on your fish or shrimp or scallops.
  • Once coated, either grilling or sauteing are the two best choices. The butter spice mixture is also good baking then finishing off under the broiler to brown.
  • The recipe above is enough spice for about 2 to 3 pounds of product depending on how spicy you like it!
Dirk's Fish and Gourmet Shop © 2004