I just made a batch of Cajun rub--it's great on fish, pork, and chicken. It will overwhelm a nice steak, but for the poorer cuts of beef, it sure adds a kick! Cajun Rub 2 tblsps. sweet paprika 1 1/2 tblsps. salt (I like finely ground sea salt, but any salt will do) 2 tblsps. garlic powder 3/4 tblsps. black pepper (again, I like to grind my own, but pre-ground is fine) 1 tblsp. onion powder 1/2 tblsp. cayenne pepper (or more, if you like spicy) 1 tblsp. dried oregano, crushed Combine all ingredients thoroughly, store in a glass jar out of direct light. For fish, rub into raw fish fillets and place fillets in a pre-heated cast iron skillet (do NOT try this with a non-stick pan) with just enough vegetable oil to coat the pan's bottom. The oil should just shimmer, with the heat on medium-high. Cook one side, flip, and cook briefly on other side. This is Cajun Blackened Fish (catfish, tilapia, even flounder). For pork chops, rub and let sit at room temperature for a half hour, then grill, broil, or saute on the stove top. For beef, rub the beef and let marinate in a plastic bag for at least one hour, up to three hours. The salt will draw moisture from the beef, and letting it marinate longer will allow much of the moisture to return to the meat. Cook briefly so the beef is medium rare. Serve with cooked rice and okra, or with orzo pasta.
O.K. The recipe made the to do list.....fish on the menu for Friday or Saturday. No breathing instructions? Jerry P.S. Turn stove hood on high?
Jerry, no need to have the stove exhaust hood on at all! It's just that as you are mixing up the Cajun rub, your eyes can water a bit and if you take a deep breath, you'll regret it for hours! While cooking, the rub is fragrant, but not noxious. Donna, so glad you like the recipe. I forgot to say that it makes a great rub for chicken, whether you cook it on the grill or under the broiler. Doesn't need to sit--you can just rub and go!
