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Thread: Breakfast of Champions!

  1. 02-15-2021, 07:39 PM #11
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    IkenI
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    Before my son's death he was a lead chef at several New Orleans style restaurants in Colorado and OKC. As a young chef he spent time in New Orleans studying under Paul Proudhomme (sp ?) I began using that basic recipe but later switched to Pearl's recipe as I preferred it. Most are basically the same. Both those are on the web. I just made some adjustments to get what I liked. We eat lots of blackened fish, chicken pork chops and an occasional ribeye so I make a batch up that will last about 6 months.

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  2. 02-15-2021, 07:42 PM #12
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    Pearl’s Famous Blackened Fish | Pearl's Restaurant Group

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  3. 02-15-2021, 08:13 PM #13
    Rojo
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    It's a really small world. I did handyman work for Paul & Kay at their home and restaurant. They had this dog, Hertzog or something like that, he would let you in their yard to work but wouldn't let you leave. I was around when Paul was working on his Dry Gumbo Poorboy. I'm naming my restoration Blazer Fast Eddie after Paul's cousin and the guy Eddie I bought the boat from. Fast Eddie raised all the rabbits & quail plus other stuff, delivered it in a Ford Pickup that had a permanent lean from Eddie's size. They all were just wonderful people. Speaking of Restaurants Drago's Seafood is making and selling their Charbroiled Oyster sauce, I bought a bottle to try cooking crappie in. I have a TEC, same technology Ruth's Chris uses to cook their beef, thought I would try hot searing them in the Drago's sauce in a black iron skillet in the TEC.
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  4. 09-30-2021, 05:32 AM #14
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    Quote Originally Posted by SuperDave336 View Post
    Yup looks tasty. Mail me some to sample I’m sure by the time USPS gets it to my house it will have an extra layer of flavor...
    AND COOL-DOWN TIME!!
    Thanks for checkin' on me! CURIOSITY takes me there, SUCCESS ushers me back!
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