Thank you Mr. Knight-
I will have blackened chicken for dinner tomorrow!!

Snakefiddler-

"Wayne Knight" wrote in message
...

"SnakeFiddler" wrote in message
...
Hey Mr. Wolfe,
My neighbor is moving out and she gave me a bunch of wonderful cooking
spices and such. Among them can be found; liquid smoke, Creole gumbo
file',
blackened meat seasoning, and black peppercorns.
I take it you are the "resident" chef on Roff, and thought you might
have
some ideas how I could use these things- I have chicken breasts and pork
chops in the freezer...


Now Ms Fiddler, mr Wolfe might think of himself as the guardian of all
things cookable, he does however remain a cheesehead of german origin.
Ain't
no cheesehead (nor some guy from Urbana IL) gonna know what to do with a
bottle of file'.

First you toss the bottle of liquid smoke in the trash. Ain't no self
respecting Carolinian ever gonna even try and imitate grilled food on the
stove by adding "smoke".

The blackened meat seasonings are meant for just that. Made "famous" by
some
imitation cajun cook in New Orleans for cooking steaks and redfish (new
orleans is creole for goodness sake!) Basic technique involves a cast iron
skillet, heat the thing as hot as your stove and you can stand it, coat
the
meat to be cooked with the seasonings and drop them in the skillet, they
sizzle and blacken sealing in the juices, turn them over and do the same
with the other side. If you like your meat products a little more cooked
in
the middle, i would suggest a little "regular" cooking beforehand.

The file' is used in gumbo. Gumbo is to cajuns what a brunswick stew is to
low country barbecues. One must start with a roux, made my heating oil,
flour, and spices together (again in a cast iron skillet), chicken stock,
okra, chicken, fish, shrimp, sausage, or any other meat one might or might
not want with some celery, onions, or anything else for that matter along
with some cayene, black pepper, and of course file'. In my family we add
the
file's in the individual servings. There many variations of the gumbo
recipes but would be happy to email you the variety my dear now departed
grandmother made for me on more than one occasion.

Wayne, not to be confused with Wayno, or the other guy from Virginia named
Wayne who won't use his last name, Knight