UPDATE:Change of title: The cooking thread.Submitted by BMWJIM on Sat, 09/28/2013 - 20:32
Friends I have been doing this for many years. Black Iron pots and all the trimmings. Now is the time for me to teach you a simple and wonderful way to accomplish what many cajun chefs have spent years perfecting.
Take your seafood, steaks(I prefer Ribeye) or Pork tenderloin and rub them in extra virgin olive oil. Cover liberally with K-Paul redfish seasoning (I make my own seasoning(Thai chili, Habanero, Ghost pepper) from my garden which I believe is much better(spicier)). Lay the meat in wax paper and place in the fridge overnight.
Remove from fridge and let come to room temperature. Meanwhile fill a deep fryer with peanut/canola or other light oil( I prefer canola). Bring to 400 degrees.
While oil is heating, coat once again with seasoning and pat down. Start whatever side dishes you wish to serve with this meal. I prefer an alfredo sauce or some type of seafood pasta dish.
When oil attains 400 degrees, drop first steak into the hot grease. let cook for 3-4 minutes for medium rare. Longer if desired. The steak will be the most tender you could ever imagine. The seasonings will be instantly seared into the dish. I came across this by accident and Susan got upset with me for what she thought would be a waste of $22.00 worth of steak.
Needless to say it was the best we ever had and a lot less mess.
Enjoy my friends.
Please use this thread to give your recipes for your DP family to enjoy. The above post is just one of many I use. I am going to bump this post with one of my homemade seasoning recipes. This is a must for any dish. The ingredients can be bought in the local supermarket although I grow all herbs except the paprika.
I look forward to what the family has to offer. There is just one rule for this experiment. You must change at least one thing to make it your own. That is how my father taught me to cook. It is not YOURS unless your create a unique meal or dish.