Blackened Salmon and Rice

Ingredients:
 2 cups rice                  
 2 1/2 tablespoons paprika                                     
 3/4 teaspoon cayenne pepper
 1 teaspoon dried thyme
 1/2 teaspoon garlic powder
 1 1/2 teaspoons kosher salt
 3 1/2 unsalted butter
 Juice of 1 lemon
 1 1-ounce can corn kernels (drained)
 1/3 cup finely chopped fresh parsley
 1 lemon (cut in wedges)


Preparation:
 1) Heat oven to 400° F. 
 2) Cook the rice to package directions.
3) Combine paprika, cayenne, thyme, garlic  powder, and 1/2 teaspoon of the salt.
4) In a saucepan medium heat melt 2 1/2 tbs butter and add lemon juice.
5) Heat a large Cast-iron skillet medium-high heat. With 1 salmon fillet at a time, dip the top then bottom first in the lemon butter then in the spices.
6) Cook the salmon until blackened, 2 minutes per side.
(transfer to oven 8 minutes.)
7) Stir the corn, parsley, and the remaining salt and butter into the rice.

Transfer the salmon and rice to individual plates and serve with the lemon wedges

Blackening

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, technique of blackening was popularized by chef Paul Prudhomme. The characteristic brown-black color of the crust results is caused by the combination of browned milk solids in the butter and the charred mixture spices.The proteins are dipped in melted butter and dredged in a mixture of herbs and spices (some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. While the original recipe calls for redfish, it can be used for other fish and meats such as pork, steak or chicken.The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. While the original recipe calls for redfish, it can be used for other fish and meats such as pork, steak or chicken.Here is chef Paul's recipe: Paul Prudhomme's mix                          
Ingredients:
    1 tablespoon sweet paprika  
    2 1⁄2 teaspoons salt
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cayenne
    3⁄4 teaspoon white pepper
    3⁄4 teaspoon black pepper
    1⁄2 teaspoon dried thyme leaves
    1⁄2 teaspoon dried oregano leaves (Serves 6)
Combine all ingredients. Keep unused portion in tight container.

Banana's Foster

When Owen Brennan (much beloved proprietor of the Old Absinthe House) was teased by Count

 Arnaud (remember him from Meunière) an Irishman's culinary skills ended with boiled potatoes he was determined to prove him wrong. In 1946 he opened Owen Brennan's Vieux Carre Restaurant on Bourbon Street where Bananas Foster, Breakfast at Brennan's, made  history.

In the early 1950's, Owen's younger brother John was running a produce company with a surplus of bananas. He asked his sister, Ella, and Chef Paul Blangé, to come up with a new dessert using these bananas. Owen Brennan decided to name a dessert after his friend and fellow member of the Metropolitan Crime Commission Richard Foster. What they came up with is now the world famous Bananas Foster. The dish was originally invented at Brennan's Vieux Carré Restaurant on Bourbon Street across from The Old Absinthe House. After a successful decade of business and Owen's untimely passing, the restaurant moved to its present quarters 417 Royal Street. (a new location with an illustrious past)

It was constructed in 1795 by the great grandfather of Edgar Degas, the famous pink building formally housed the Louisiana State Bank; it served as a private residence frequented by President Andrew Jackson, it was home to eccentric chess master Paul Morphy as well. It was owned by to Tulane University and leased and then sold to the Brennan family in 1984.
                 
Here are their recipes                          

 •  Single batch (Serves 2-4)
1 Ounce Butter
1⁄2 Cup Light Brown Sugar
1⁄4 Tsp Cinnamon
1 1⁄2 Ounces Banana Liqueur
1 1⁄2 Ounces Aged Rum
1⁄2 Banana Per Customer
•  Single batch (Serves 5-8)
2 Ounce Butter
1 Cup Light Brown Sugar 1⁄2 Tsp Cinnamon
2 Ounces Banana Liqueur 1 1⁄2 Ounces Aged Rum
1⁄2 Banana Per Customer
Metod:

 •  Combine butter, sugar, and cinnamon in a flambé pan.
As the butter melts under medium heat, add the banana liquor and stir to combine.
•  As the sauce starts to cook, peel and add the bananas to the pan.
Cook the bananas until they begin to soften (about 1-2 minutes)
•  Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
•  Stir the sauce to ensure that all of the alcohol cooks out. Serve cooked bananas over ice cream and top with the sauce in the pan.                                                                  

Trout Meunière (Old Style)

The original French style of trout meunière, back then, was seasoned, floured (sautéd in butter) then topped with the browned butter from the pan. This is still how the dish is still done in some restaurants. The word "meunière" is a reference to the miller of wheat (whose wife, according to French lore) cooked everything coated with flour.
I had my first example at Arnauds (when I was but a wee tyke) Apparently, this was good as it was a new style with a New Orleans twist; invented by "Count" Arnaud while trying to standardize and stabilize the sauce so the fish could be fried not sautéd. (He added a bit of stock and roux to the butter and lemon, this sauce is incredibly good and works on other fried seafood)
Ingredients:                                    

                 
1 1/2 cups flour
1 tablespoons salt-free Creole seasoning
1/4 teaspoon salt
Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup veal stock
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
Peanut oil, for frying
Lemon wedges
Preparation:
• Combine the flour, Creole seasoning, salt in a wide bowl. Rinse trout fillets and pat dry, dredge fish in the seasoned flour knocking off excess.
• Make a medium-brown roux melting the butter in a saucepan over medium heat. (when it begins to bubble add the remaining seasoned flour stirring constantly til the mixture is medium brown.
• Put stock in another saucepan over medium-high heat whisking roux til dissolved (add the lemon juice, Worcestershire sauce and vinegar simmer for 3 minutes) Remove the pan from the heat keeping sauce warm while you prepare the fish.
• You can sauté the fish in butter if you like (but it's more common in New Orleans to fry it, about  an inch or so of oil 375 degrees) Either way, cook until golden brown (about 2 minutes per side).
• Spoon the sauce over the fish and serve with lemon wedges.

Creole Salmon Fillets

These fillets bake up moist and golden brown we like our food on the spicy side. (by Florine Bruns, Fredericksburg, Texas)

Prep/Total Time: 20 min.     yield:4 servings
Ingredients:
4 teaspoons creole seasoning
2 garlic cloves, minced
2 teaspoons pepper
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley
Instructions:
 In a large resealable plastic bag, combine the first three ingredients.
 add salmon (shake to coat)
 Place salmon on a broiler pan or baking sheet broil 6 in. from heat
 (10-14 min or til fish flakes)
 Sprinkle with parsley. .

Note: If no access to Creole spice the following may be substituted; for 1 tsp: 1/4 tsp each salt, garlic powder, paprika w/a pinch dried thyme, ground cumin and cayenne pepper.

Cajun Salmon

Been awhile since I was able to have access to my blog here's a new recipe

Prep Time:5 min Cook Time:12 min Total Time:17 min  Serving Size: 4
Ingredients:                                                  
1 salmon fillet skin on boneless
2 tsp Cajun or Creole seasonings
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
pinch of cayenne pepper
1 lemon, zested, juiced
1/4 cup Italian parsley (minced)
3 tbl extra virgin olive oil
Instructions:
Preheat oven to 475 degrees. Mix seasoning blend rinse salmon (pat dry)
Place salmon on oven proof pan
(coat both sides with olive oil)
Season salmon with seasoning blend (rub into salmon on both sides)
Place salmon skin side down top with lemon juice and zest.
Bake at 475 for 10-12 minutes top with parsley and serve with extra lemon when done

Pan Seared Creole Salmon

A little bit of creole seasoning makes the pan seared salmon filet shine

                                                                                                 

Season w/Tony Chachere's Original Creole Seasoning
(my preferred  any Cajun or Creole seasoning will work )
Prep time 5 min Cook time 10 min Total time 15 min Serves: 2
Ingredients:
2 Skinless salmon filet
(preferably w/skin off it's messy to remove at serving time)
1 tbs olive oil
1 tbs butter
Directions:
Lightly (do not put too much seasoning on) sprinkle one side of salmon filet
Heat olive oil in a large cast iron pan or a non-stick skillet (medium-high heat) Once very hot (but not smoking) put salmon w/season side down
(should make a sizzling sound)
depending on thickness of filet turn salmon over carefully (3-4 min)
continue cooking 2-3 min
when salmon is right on the verge of being done add the butter to the pan when melted ladle/baste over tops of salmon (a couple of min)
                                  Remove salmon from skillet and serve