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"I'm in Italy so can't get blackening seasoning, so I made my own. For those in a similar situation, this works great: 1 tbsp. paprika3 tsp. salt1 tsp. onion powder1 tsp. garlic powder1 tsp. cayenne pepper1 tsp black pepper1 tsp. white pepper1/2 tsp. thyme1/2 tsp. oreganoUse a tsp of the resulting mixture, and this filet recipe will blow ..."
"Excellent! I added a half cup of grated parmigiano to broaden the flavor a bit and doubled the cream, came out splendidly. Good call on the Worcestershire!"
"I tried to be a good boy and obediently follow the admirably explicit instructions, but couldn't resist adding ultra thin-sliced onion and a sprinkle of parmigiano to each layer, making it I suppose a hybrid of Dauphinoise and Lyonnaise. Can you say 'sublime'? With a side salad, it's hearty enough to stand as a meal in itself."
"Nice call! So much of the stuff they sell us is so much easier and cheaper to make at home. I broke the symmetry of 2 tsps of everything and added 1 tsp each of sugar and flour, then used it to dredge ocean perch filets before pan-frying them. Amazing, thanks for the tip!"
"Love the freezing/pounding technique - I live in Italy and have been buying it thinly sliced from the butcher for years, but your idea guarantees a tenderness that is sometimes lacking in sliced raw beef. You've improved on a perfect dish! Suggestion - I find the flavor of the beef survives the competition with the vinaigrette (lemon and olive oil..."