Chef Bill Hahne's Chicken Andouille Gumbo
INGREDIENTS:
4 8 oz prime rib 3/4" thick
2 c Melted butter, room temp
1/2 c Bill's seasoning blend
1 White hot cast iron skillet
4 8 oz prime rib 3/4" thick
2 c Melted butter, room temp
1/2 c Bill's seasoning blend
1 White hot cast iron skillet
Dip meat in melted butter and evenly season both sides. Place in a white hot skillet. Cook on first side for 1 1/2 minutes or until well charred. Turn over and cook for an additional 2 minutes.
Cooking time determines meat doneness. Two minutes produces a medium rare steak. Meat should be cooked no longer than 2 1/2 minutes per side, because the "blackened" seasoning will burn. For well done, first cook meat in oven. Then perform the above steps and cook 1 minute per side.
Note: A large cast iron skillet should be placed on a very high heat approximately 30 minutes before blackening. "White hot" heat is reached when white ash appears on the bottom of the skillet. Surface should be clean, no oil. Wipe excess seasoning out of skillet when cooking large quantities.
Warning: This dish smokes considerably, so it is best cooked out of doors.
Typos by Jim Kirk -
captain@iquest.net
Cooking time determines meat doneness. Two minutes produces a medium rare steak. Meat should be cooked no longer than 2 1/2 minutes per side, because the "blackened" seasoning will burn. For well done, first cook meat in oven. Then perform the above steps and cook 1 minute per side.
Note: A large cast iron skillet should be placed on a very high heat approximately 30 minutes before blackening. "White hot" heat is reached when white ash appears on the bottom of the skillet. Surface should be clean, no oil. Wipe excess seasoning out of skillet when cooking large quantities.
Warning: This dish smokes considerably, so it is best cooked out of doors.
Typos by Jim Kirk -
captain@iquest.net