The article highlights a playful culinary journey inspired by 1980s cuisine, specifically the blackening technique popularized by chef Paul Prudhomme. Naz Deravian adapts this method for blackened salmon, showcasing a fusion recipe that pairs the fish with French bread, mayonnaise, tomatoes, and lettuce, reminiscent of a Cajun po'boy. The author emphasizes enjoyment in the cooking process, despite the inevitable smoke, and suggests continuing the Louisiana theme with breakfast and lunch options, creating a weekend filled with flavorful dishes.
I want to jump in the wayback machine, transport myself to the 1980s and the heyday of the chef Paul Prudhomme, who first popularized the magic of blackening redfish.
Naz Deravian adapted the technique for a dish of blackened salmon, folding the fillets into French bread with mayonnaise, sliced tomatoes and shredded iceberg lettuce.
It's an excellent meal, worth the shrieking of the smoke detector when it inevitably goes off while you're cooking. Crack some windows and follow my lead.
Then maybe stay with the Louisiana pantry for breakfast in the morning with some French toast amandine? And yakamein for Saturday lunch?
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