Dizzy Pig is back at it again adding to their “-ish” rubs with the new release Bayouish. Once again, they’ve sent me a sample before they release it to try out. I honestly don’t know why they choose to include me on their little list of people who get to sample it first, but I am… Continue reading Blackened Red Snapper
Tag: Cajun
Herbed Trout Fillets
Back to the other day when I was wandering around aimlessly shopping at Sprouts and I spotted that beautiful okra. I needed something to go with the fried okra that I thought I was going to make. Fish is always a healthy choice and I figured I would make some blackened salmon or maybe catfish.… Continue reading Herbed Trout Fillets
Stewed Okra and Tomatoes
The other day I was walking through my local Sprouts and I spotted some beautiful okra sitting in a large barrel. For those that don’t have one in their area, Sprouts touts themselves as: “Sprouts is a neighborhood grocery store with the feel of an old-fashioned farmers market. Our bright, friendly stores are filled with… Continue reading Stewed Okra and Tomatoes
Grilled Blackened Trout w/ Horseradish and Tarragon Tartar Sauce (updated 2/11/14)
Sticking with our current trend of trying to cook a bit healthier, I bring you our version of blackened trout. I say “our version” because we didn’t quite cook it the way it is supposed to be cooked. For those unfamiliar with blackening, it is a cooking technique used in the preparation of fish… Continue reading Grilled Blackened Trout w/ Horseradish and Tarragon Tartar Sauce (updated 2/11/14)
Paula Deen’s Crawfish Fettuccine
What do you do when you have crawfish leftover from a boil? No, really. What do you do? The easiest thing, and therefore the one I usually do, is make pasta. But I would love to hear what you do. I don’t know if Mrs. G was feeling bad for me for all… Continue reading Paula Deen’s Crawfish Fettuccine