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June 2013
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August 2013

How to blacken; easy ideas for Salmon, Shrimp, you name it

Blackened Salmon

Blackened Salmon is iconic cajun cooking.  Whether it is over an open flame on an Aga, this recipe always impresses.  For a flavorful and fantastic meal on the fly, this is what I prepare.

Just about any protein is perfect for blackening.  I even enjoy it with tofu.  Definately try it with shrimp.


Blackened Salmon

Smear Bayou Blackening Balm on both sides of the fish.  Heat a foil covered grill rack or cast iron skillet for about 8 min. On high.  Arrange filets.  Pour melted butter on top.  Cook on both side for approximately 2 min.  Serve hot with lemon.

Blacked Shrimp

More Cajun creations:

 

Photo Credit: Julie Cecchini


Simple Pesto

Simple Pesto

Pesto, pesto, pesto, pesto.  Say the word and my mouth starts watering.  It is the perfect way to preserve one of the most iconic flavors of summer; basil.  All it really requires is chopping an blending.  Serve it as a dip, spread it on toast, toss it in pasta or drizzle on grilled meats.  However you like to enjoy it; pesto sheds a light on what is sensational about summer.


1 cup chopped fresh basil (you can also try this with parsely, oregano, chives, etc)
1/4 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
1 clove garlic minced
1 tsp Olio do Panne

Place the basil in a blender. Pour in about 1 tbsp of the oil, and blend basil into a paste. Gradually add Parmesan cheese, garlic, Olio do Panne, and remaining oil. Continue to blend until smooth. Stir in the pine nuts.


If you love pesto:

Photo Credit:  Julie Cecchini