Chabernet

Another Glass of Chabernet

Bulk Blackening Seasoning Recipe

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I've been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme's Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions. My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity in our home where my wife prefers her fish blackened and her wine - Chabernet. As experienced cooks know, you'll need to adjust the proportions as you multiple or divide the size of your batch. Happy seasoning!   We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans Read more [...]

Blackened Fish Recipe

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Awesome Blackened Fish RecipeYo! The 1980’s are calling and they want that recipe back for blackened fish. The big problem is that our tastes have changed over the past 30 years and that old recipe needs an extreme makeover. I’ve been perfecting my own technique and ingredients for blackening fish, chicken, pork, and even steak with some high marks for taste. Hey, Hot Wings survived the 80’s - so why not blackening? We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans around 1985. Chef Paul Prudhomme literally invented this bold method for searing the flavor into fish fillet while keeping the flesh delightfully moist. To say the least, we were bowled over by his signature dish and flew home and bought his Read more [...]

Texas Broiled Shrimp

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I prepared a romantic dinner last night and the main course was spicy shrimp grilled on skewers and served with ice-cold champagne. It brought back fond memories and I wanted to share the secret of the very best shrimp you may ever eat. Deep Dale Lane is a Deep memory     This is my all-time favorite shrimp recipe and it has never failed to please. The texture and flavor of the shrimp are both uniquely satisfying. It is one of the first meals I learned to make as a young man, borrowing the recipe from my father’s favorite cookbook. I greatly improved the original recipe which contained only vegetable oil, lemon, parsley and garlic. One time we grilled the skewers over a portable Hibachi at Scripps Park in La Jolla and the aroma Read more [...]

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