Blackened Bayou Burgers

And they asked him, “Are you the one who is to come, or shall we look for another?” And Jesus answered them, “Go and tell John what you hear and see: the blind receive their sight and the lame walk, lepers are cleansed and the deaf hear, and the dead are raised up, and the poor have good news preached to them. Blessed is the one who is not offended by me.”

Matt 11:3-6

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May 2, 2013

Ingredients:

Work the blackening spices into the meat to taste. I found that 2 tablespoons works pretty well for a half kilo of beef. Mix it in well and then set it off to the side for a few minutes.

Roast a red pepper (you choose how hot you want--but don’t use a bell pepper). Peel and gut it, then chop it into thin slices--set aside.

Slice the onions thin and sautée in oil (vegetable oil is fine, but don't use butter). Chop up the cabbage as if for coleslaw. Put the cabbage in a bowl and put some mustard on it (not too much-a light coating). I used about 1 tablespoon for half a medium cabbage but that was a little too much. Mix the mustard in with the cabbage and then add the roasted red pepper and the onions. Mix it all together and then put a plate or something over the bowl to hold the heat in and soften the cabbage. Let that sit for a while.

Make the burger patties, salt and pat the salt in. Let sit for about 10 minutes and then grill them on a pretty hot grill so they char a little. Put some pepperjack cheese on it so that it melts. When the burgers are cooked, put them on a bun and put a big spoonful of the cabbage goop on each one. Eat them with some baked crinkle cut fries, coleslaw and a nice IPA.

Blackening Spices:

OK, here is my recipe for the blackening spices. You can make as much as you want because it’s good for a number of things--I use a tablespoon for each part.


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