Blackening Season for Pork or Fish

I love this easy blackening seasoning when we grill boneless pork chops.


I just smother each chop with about a tablespoon of this both sides and let them sit in the refrigerator until we grill.


Blackening Season for Pork or Fish

2 teaspoon ground paprika
4 teaspoon dried thyme
2 teaspoon onion power
2 teaspoon garlic powder
1 tablespoon pure cane sugar
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon red cayenne pepper
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Mix all and store in a tight covered container. Use about one tablespoon per chop or piece of fish, at least a half hour before grilling. I am sharing this seasoning with

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Grilled Honey-Lime Shrimp with Summer Vegetables

Something I came up with to use some of the abundant summer squash and peppers we have at the moment.

Grilled Honey-Lime Shrimp with Summer Vegetables

1/2 cup chicken broth
1 large lime — juice and zest
1/4 cup olive oil
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
2 jalapeno peppers, minced
1 pound cleaned shrimp (up to
1-1/2 pounds)
1 red bell pepper — cut in 1 1/2″ pieces
1 yellow bell pepper — cut in 1 1/2″ pieces
1 medium onion — cut in 1 1/2″ pieces
1 zucchini — cut in 1/2″ slices
1 yellow squash –cut in 1/2″ slices

Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper and jalapeno.

Divide marinade, reserving 1/4 cup for basting.

Marinate shrimp and vegetables together for 1 hour, turning occasionally.

Skewer shrimp and vegetables
alternately on heatproof skewers.

Grill on oiled, heated grill, about 7 minutes per side,
basting with reserved marinade.

Serve with rice cooked in water along with
extra marinade added to cooking water .

Matt Dunigan Grilled Potato Skins with Corn Relish -CCC

Boy was hubby pleased that I joined in the Cooking Club Challenge for June.

Link to CCC..

Since I was already planning to barbeque some spareribs, why not throw some potato and corn on the grill at the same time and participate?

I am trying to watch calories so I left off the bacon, and I didn’t have the avocado but substituted roasted red pepper in the relish ( hence my photo recipe name change without avocado in the title).

I grilled the corn for the relish which added more smokey flavor. I oven broiled the potatoes a bit at the very end because I got some barbeque sauce on them from the spareribs and they did not brown as I would have liked. The barbeque sauce was good on them.

This is a grill recipe I know we will enjoy for years to come. It went great with the grilled spareribs and I got to use some fresh garden cilantro and the last of my frozen garden corn from last summer.
All I can add is yum!

Matt Dunigan Grilled Potato Skins with Avocado Corn Relish

  • 4 x Large russet potatoes washed, skin on
  • 2 tbsp olive oil
  • 2 cups mixed grated cheese provolone and cheddar
  • 1 cup cooked crispy bacon drained and crumbled
  • 1/2 cup chopped scallions
  • 1/2 cup sour cream
  • Salt and pepper to taste
    Preheat BBQ to 325°F (162°C) medium low. Leave two burners on and one burner off. Oil the grill to prevent sticking.
    Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
    Remove from the grill and cool.
    Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.
    Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes.
    Preheat BBQ to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
    Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
    Remove from BBQ. Top with scallions, sour cream and salsa if desired.
    Recipe 2:
    Avocado Corn Relish

  • 2 peeled and pitted ripe avocados coarsely mashed
  • 2 tbsp finely chopped red onion
  • 2 tbsp finely sliced green onion
  • 1 cup roasted corn kernels or canned
  • 1/4 cup roughly chopped fresh cilantro leaves
  • Juice of 1 large lime
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
    1. To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.

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