Brush 4 salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the Rex Blackened Season. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over medium high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork. I recommend for an easy and quick meal use a store caesar or spring salad.
2 bottles Rex Pepper Sauce, 6 tablespoons butter
3 tablespoons honey (or brown sugar, packed)
3 teaspoons garlic powder,1/2 ounce soy sauce
Combine all ingredients in a small sauce pan stovetop and bring to a low simmer. Simmer for about 2-3 minutes, reduce heat to low and cook for at least another 10 minutes or so. Remove from heat and use right away or, if preparing ahead, let cool, then refrigerate covered until ready to use. Covers 2 dozen wings.
Instructions. Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Rub chicken with oil and cover liberally with Rex Sweet cajun all purpose seasoning. Remove about 2 ounces of beer and poke 2 holes in top of can. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).
Use 1 lb package Rex Ready Mix. Add enough water in a pot to cover crawfish. Bring to a boil, stir in contents of package. Boil crawfish 10lbs, or substitute (10lbs shrimp, 2 dz crabs) Boil for 5 minutes crawfish/crabs, 2 minutes shrimp.
1/2 cup mayo, 3 table spoons Rex Creole Mustard, 1 teaspoons Rex Creole Seasoning mix in bowl and set aside to use as a condiment. Use 1lb hamburger, mix with 2 teaspoons Rex Creole seasoning and then grill patties to desire doneness.. Serve on buns, and dressings (tom, pickle, onion, lettuce, cheese.) Spread sauce on buns and serve.
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