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Blackening Seasoning and Directions

Recipe Link: http://www.texiana.com

1 tblsp salt
1 tsp paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp white pepper
1 tsp onion powder
1 tsp ground cumin
1/2 tsp cayenne pepper

Melt 1 stick unsalted butter. Heat dry skillet until almost smoking (very hot). Dip blackened victim(firm fish, hamburgers, chicken, steaks) in melted butter. Apply seasoning generously. Place in skillet and stand back! This baby is going to smoke BIG. The meat should not stick because the intense heat and steam released keeps it slightly off the pan. Pour about one tablespoon of butter on the up-side while cooking. Cooking times will vary depending on the meat but it will be approximately five minutes per side; a little less for fish. The meats should be no more than 1/2 inch thick. If you are blackening chicken, use the breast and pound it out a little. Each should be cooked until a decent crust is formed.