28 lines
1.3 KiB
TeX
28 lines
1.3 KiB
TeX
|
\recipe[Submitted by Jack]{Blackened Muddy Siredon}[Muddy siredon is a newt found only in the Phanauet Channel. It is easily recognizable by its large outer gills. Blackened siredon is a delicacy, as long as you make sure to cook the meat quickly so it doesn't dry out. As always when blackening, don't be afraid to get your pan extremely hot. Make sure you do it in a well-ventilated kitchen, or even outside, as it creates a fair amount of smoke if you're doing it right. Most importantly, get ready to please your taste buds and impress your friends.]
|
||
|
|
\serves{6-8}
|
||
|
|
\preptime{\cutext{15}{min}}
|
||
|
|
\cooktime{\cutext{10}{min}}
|
||
|
|
|
||
|
|
|
||
|
|
\begin{step}\method
|
||
|
|
Place a large cast-iron skillet over high heat until very hot, about 7 minutes.
|
||
|
|
\end{step}
|
||
|
|
|
||
|
|
\begin{step}
|
||
|
|
2 pounds siredon meat, cut into \cutext{1}{in} pieces
|
||
|
|
5 tablespoons Chef Tonberry's 12 Herbs \& Spices (recipe follows)
|
||
|
|
\method
|
||
|
|
In a large bowl, add siredon meat, and toss with Chef Tonberry's 12 Herbs \& Spices.
|
||
|
|
\end{step}
|
||
|
|
|
||
|
|
\begin{step}
|
||
|
|
1 tablespoon canola oil
|
||
|
|
\method
|
||
|
|
Add canola oil to the skillet, and carefully add siredon in batches.
|
||
|
|
|
||
|
|
Let cook until meat is blackened and releases easily, 2 to 3 minutes.
|
||
|
|
|
||
|
|
When it releases, turn each piece, and cook 1 to 2 minutes more.
|
||
|
|
|
||
|
|
Remove siredon from the skillet, and serve hot.
|
||
|
|
\end{step}
|