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RECIPES FOR COZY SEASON 🍁
Hey everyone! I’m back with some gorgeous recipes. As we transition into cozy season, here are some meals that I will be cooking … source
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I work at a nice restaurant, we use Paul’s seasoning mix because people often request their steaks and fish blackened. It’s a staple way to eat grilled protein
Fish like Chileans Sean Bass would start to smell weird if blackening. Delicate fish. I rather just cook it till it is almost done. Same as grilling a ribeye
I was fortunate to eat at K Paul's.
Beyond Belief.
Cáncer
Great flavour, with a side of carcinogens.
Can blacken anything not just fish
You speak very well considering the stroke.
They even took that concept to Pornhub
Correct!!!!
Heyyyyyyy Dannnnnn 😘
It’s annoying outside of Louisiana they will call something blackened but it’s just got like, Tony’s on it. Looking like it’s been boiled.
"It's the 1980's" no it's not..
I love the slo-mo B-roll with what not to do/bizarro Joe 😂 Funny video style
Color is flavor! Eat your colors!
My Introduction to Paul Prudhomme's Cooking was
" Not so Good. " I recall his Name Having some
" Renown in it's Day "
And I was about to recommend him to somebody.
And I found This Celebrety Chef on YuTube Frying a
1" inch thick Fillet of some White Fish ( Poss Cod ),
and he Fried One side for Only 5 to 10 seconds and the other for [ possibly ] less then " One Minute " !
And Then he smiled and made some Remark.
Raw and Undercooked Fish can be Deadly !
And only " Salt " and a 10 second fry on 1 side and
a less then 60 second Fry on the Other ? !
I Don't Think So. And No it Was Not Blackened !
Ask any chef, they never burn food, they blacken it.🤣🤣🤣
Honestly it’s the best way to enjoy a nice fish.
I was in college when the book came out so I invited a potential girlfriend over for dinner. I love cooking and entertaining so had everything set up for Blackened Salmon with dirty rice. I had never done it before so didn't know what to expect. I put the well seasoned fillets down on a very hot cast iron griddle pan and the next thing I knew was the house was full of smoke, lots of smoke to the point that I turned the griddle off and had to go outside because the acrid smoke was making us choke and cough. So I went to plan 'B' and we walked over to have artesian pizza and had a few cold beers instead. It took months for the smokiness to fade out of my apartment.
This is something you need to do outside or in a very well venerated room. Seriously. Lol
1980s? Chef Paul? African American Creoles invented this process and have been doing it for at least a hundred years. You its really funny how some demographics view history as something that only happens when a member of their demographic appropriates it and presents it to that demographic. SMH. More desantis history, next it will be how Paula Dean invented gumbo
Im sick of blackened being an excuse to burn food in restaurants.
It ruins the fish 99% of the time. This is a technique for smokers who have lost all sense of taste and need something so over powering that it ruins the taste for the average person. This is a crap way to cook fish.