Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

"I phoned my dad to tell him I had stopped smoking. He called me a quitter." --Steven Pearl. Listen, you cannot be held responsible for other people's reactions. So as long as what you’re doing doesn’t hurt anybody (too much), you’re pretty much free to do what you want. This is a smoker’s dish. Smokers can better appreciate anything charred.

2 shark steaks
4 spoons of Cajun spice mix, essentially cayenne, black pepper, and paprika
3/4 stick of butter for clarifying
salt

Clarify the butter by simmering it in a small pan until it stops crackling. Spoon off the foam. Then strain out the crud by pouring butter through cheesecloth or a paper towel into a cup.

Cool the butter slightly and reserve some for cooking. Then dip in the shark steaks. When the steaks are sufficiently coated in butter, dust them generously in the Cajun spices.

Meanwhile, add the butter to an iron pan and crank up the heat to high. When it is nice and hot, sear the steaks for 3-4 minutes per side until they are black and the meat is done which depends on the thickness.

Serves 1 shark and the little helpless fish it is going to chomp.

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leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.