Quote:
Originally Posted by Strider
Spence, any personal recommendations for a little spicy Cajun style fillet or fish chowda?
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There are blackening spices you can buy pre-made (if you're at S&S think Paul Prudhomme before Emeril) or you can mix a batch of your own:
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme
Source: Foodnetwork.com
TheDadFisherman is nuts on with the cast iron. You need sustained heat to form that great crust, and as it will create a lot of smoke an outdoor gas grill is ideal. I do mine on the deck with a large Le Creuset cast iron griddle.
Serve it with something acidic to cut through the heat, even some slices of fresh mango would be good. Or look online for a more elaborate recipe.
I'm not really experienced with chowders, but I can say that every time I've thrown a bunch of really good seafood into a pot with some wine and herbs, and just gently cooked it it's always come out great.
And while not a chowder, I have made this recipe which is fantastic...and perhaps more importantly, also easy to get good ingredients in our area:
http://www.foodnetwork.com/food/reci...6_5237,00.html
-spence