ImageGood morning. This is not a big weekend for health food. People will fry chicken wings for the Super Bowl, make loaded nachos, chili, barbecued ribs. I’ll put out queso and chips, some stuffed jalapeños, maybe some brats, get everyone comfortable, ready to watch violence and advertising.
That’s for Sunday, though. Tonight, I want to jump in the wayback machine, transport myself to the 1980s and the heyday of the chef Paul Prudhomme,66jogo who first popularized the magic of blackening redfish by dipping fillets in butter, coating them with cayenne and dried herbs and then searing them tight in a ripping hot cast-iron pan.
Naz Deravian adapted the technique for a dish of blackened salmon (above). I fold the fillets into French bread with mayonnaise, sliced tomatoes and shredded iceberg lettuce for a Cajun Alaskan po’boy situation. 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.
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Then maybe stay with the Louisiana pantry for breakfast in the morning with some French toast amandine? And yakamein for Saturday lunch? I’ll be ready for travel in the evening, toward bulgogi, maybe, or masala black-eyed peas.
The potential disruption is why it went on alert in June, when the Ecosystem Conservation Office, an agency in the Aleut Community of St. Paul Island Tribal Government, received a call from a resident who claimed to have spotted a rat.
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