|Wine & Vine CL T|
|by Tim Unwin|
Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present.
Tip: Try cajun seasoning for more results.
Results 1 - 10 of 17 for blackened cajun seasoning
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To cook the ... juice, 1 tsp. Cajun spice, salt and ... according to the package directions, adding 3/4 tsp. to the water. Serve the Etouffee over the rice.
For beef: mix ... reserve marinade. Sprinkle Cajun seasoning, salt and ... dishes. Rewarm peperonata over medium heat. Mix in parsley and spoon over steak.
In a quite ... hickory salt, fish seasoning to cooked beef. ... enjoy. (You may use a 4-ounce package of chili seasoning as a starter and build from there.)
Mix all ingredients well. Use whatever amount you think is needed. Make a batter using water. A rather thin batter seems to work better for me. Dip ...
Blanch shrimp and ... and simmer. Add seasonings, stir then ... reheat. Use regular rice (one cup per person). Pour shrimp mixture on top of rice and serve.
Dip fish in batter. Coat one side with cornmeal. Put spices on second side. Coat with cornmeal. Fry with small amount of butter. This is good with ...
Butter and season one side of ... side with butter and lemon juice while cooking. When fish is cooked through, remove from pan and serve blackened side up.
Coat chicken breast with cajun seasoning. Heat butter ... chicken is tender for about 20 minutes. Whisk in flour and heat until sauce is hot, thick and smooth.
Coat chicken breasts with cajun seasoning. Heat butter ... tender, about 20 minutes. Whisk in flour and heat until sauce is hot, thick and smooth. Serves 4.
Heat iron skillet ... sprinkle liberally with cajun seasoning on both sides. ... Top with relish made with green onions, parsley and tomatoes. Serves 4.
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