Zatarain's, a New Orleans company since 1889, is known for Jazzing up recipes with it's products ranging from spices and seasonings to mixes and box dinners.
Zatarain's Blackened Seasoning makes bringing the spice of Nawlins to your dinner table really easy! Great on Seafood, chicken or steak!
Blackening is a method of cooking invented by Chef Paul Prudhomme. Though he is a Cajun country native, the dish isn't part of traditional Cajun cooking. To blacken fish or meat, the chef coats it with spices and quickly sears it in butter in a cast iron skillet. The goal is to get a crunchy coat. It is not supposed to be burned, over-charred or excruciatingly spiced with pepper. http://www.cajun-shop.com/cajundictionary.htm
For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.
Black and Bleu Wrap
For Blackened Sirloin:
Using 1 tbls melted butter, brush each side of steak; rub each side of steak with 1 tsp blackened seasoning. Let stand at room temperature for 30 minutes. Heat grill. When ready to cook, place steak on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 8-20 minutes or until desired doneness, turning once.
3 ounces blackened sirloin (see recipe above)
1 cup fresh baby spinach leaves
1/4 cup bottled roasted red sweet peppers, drained and cut into thin strips
1 tbsp crumbled bleu cheese
1 8 inch whole wheat tortilla
1 tbsp bleu cheese dressing (see recipe below)
2. Add remaining ingredients mixing thoroughly.
3. Must refrigerate for 24 hours before serving for best flavor.
Read more at: http://www.food.com/recipe/chunky-blue-cheese-salad-dressing-55514?oc=linkback