The Heart Of Texas

On rare occasion we have steak. Growing up we used to have t-bones once a week or so. Paul Prudhomme is one of my culinary heroes. Every time we go to New Orleans K-Paul's is one of our favorites. As I have mentioned before in this blog, Paul Prudhomme perfected the blackening method and passed his knowledge on to others. For that I am very appreciative. I squeeze a fresh lime or 2 all over the steak and rub it in. I then dust with fresh cracked Tellicherry black peppercorns, granulated garlic, granulated onion, Lawry's seasoned salt that was previously pulverized in a spice mill and that's it. I then heat up a cast iron skillet outside until it is real hot. I then take a generous chunk of Kerrigold unsalted butter and throw it in the skillet. Then I put the steak in the skillet and have a large spatula handy. Keeping the spices attached to the meat is very important for the quality of the final product. I usually lift the steak with the spatula to get the melted butter

2 C wheat flour made from milling soft summer wheat berries  2 C cornmeal 1 T vanilla 1/3 C honey 2 eggs 2 C whole milk 1/2 C cheddar cheese 1/2 C bacon 4 large fresh jalapenos chopped 5 T bacon grease 2 t salt 2 T baking powder Put bacon fat in mix and use for coating skillet. Mix together dry ingredients. Beat wet ingredients and combine and don’t over mix. Pour ingredients into a cast-iron skillet and bake at 350 for about 25 minutes