Happy July 04
 

"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.


I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.

Happy July 04
 

On Thu, 05 Jul 2007 14:46:56 GMT, "JoeSpareBedroom"
wrote:

"Short Wave Sportfishing" wrote in message
.. .
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.

I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.

I've had "blackened" bluefish - it's not half bad.

But I'm not much for pepper.

Happy July 04
 

JoeSpareBedroom wrote:
"Short Wave Sportfishing" wrote in message
...
On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.
Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.


I believe it. It's funny how it never dawned on people that the spice mix
used for blackened redfish was so overpowering that it didn't matter what
fish you used. So, instant demand, and too much of it.

Works great on walleye, and it's REALLY interesting with very fresh
bluefish.


While watching one of the recent fishing shows they have a segment in
each show about the chef and his latest creation. My wife can't miss
that part! They used the blackening spice but instead of full strength
they mixed it about 1/2 & 1/2 with flour.

We've been experimenting with different percentages, and the last batch
we just had with our version of blackened redfish was one of her best
yet. You get the flavor, but not overpowering sense of pepper or the
saltiness of most pre-packaged brands.