| 9 | 10 | 11 | 12 | 13 |
| 1 | 13 | 26 | 38 | 51 |
|
each side. Serve with remaining lemon wedges and pan drippings.
Blackened Red Steaks
=
===================
1
1
1
1
1
1
2
-1/2 Pound Boneless sirloin beef steak
to 1 1/4" thick
/2 Teaspoon Fresh ground peppercorns
Teaspoon Salt-free seasoning
Teaspoon Garlic salt
Tablespoon Paprika
Tablespoon Unsalted butter or
Margarine
2
1
1
2
Tablespoon Dry red wine
/2 Cup Beef broth
/4 Cup Chili sauce
Teaspoon Browned mustard
=
1
1
2
=========== ONION HAIRS =============
Cup Small onion rings, sliced Paper thin [about 3 small Onions]
Teaspoon Flour
Tablespoon Unsalted butter or margarine
=
============= GARNISH ===============
Watercress
Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic
salt.Spread paprika over all.Press firmly. Melt butter or margarine in large
fry pan. Cook steak over high heat 3 minutes on each side to desired
doneness. Will be dark and crusty. While steak is cooking,toss onion with
flour. Cook a few at a time in hot butter or margarine about 1 minute, until
brown and crisp. Keep warm. Remove steak from pan. Drain off any fat. Deglaze
pan with wine. Add broth,chili sauce and mustard. Cook and stir to thicken, 2
to 3 minutes. Slice steak in thin diagonal slices, cross-grain. Spread red
sauce over bottom of serving dish. Arrange steak, slices overlapping, over
sauce. Spread onions on top. Garnish with watercress.
Blackened Redfish
=
[
3
================
6] 8-10 oz. redfish fillets
/4 Pound Unsalted butter, melted
=
1
2
1
1
========== SEASONING MIX ============
Teaspoon Sweet paprika
1/2 Teaspoon Salt
Teaspoon Onion powder
Teaspoon Garlic powder
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