So I've been MIA from cookingwith, and for that I feel bad. The single greatest adventure in my life has been through cooking, and I had all the intentions in th world to share that via this site, but alas, as usual, life gets in the way, and it takes a boink on the head to get me steered in the right direction. The boink on the head this time was a proverbial smack to the head with a frying pan. A cast iron one at that. There is something completely primal yet soothing in cooking in a caste iron skillet, preferably with a wooden spoon. It just feels right.
Regarding the site, I have big plans, and now that I've gotten off my keyboard and actually posted to the site, perhaps I'll start implementing those plans. A new look is right up there on the list, as well as retro fitting posts with ingredients outlines- feedback from one of my 2 readers, (albeit lo-tech, that is, he told me in person) asked for more of a traditional recipe format. I'm not keen on dropping the narrative, but perhaps a printable, outline at the end will be the result.
Obviously, more dinner ideas is number one, and that will happen sooner than the design overhaul. So if there's something you've always wanted to make, and aren't quite sure how, use my contact form and let me know. Or, you can tell me in person. :)
And if you love your skillet like I do, and want a fun read on food, cooking, and life, you might want to look at

With the events of the last few weeks, and a busy schedule, (well, not really, busy)I haven't been up to writing here. I have prepared a few meals for posting, and will do so in the next few days, so check back soon. That said, this is one dish I had in the bag, and under the circumstance in the gulf coast, felt it appropriate to bring out first.

When I first started cooking professionally, I had the pleasure and honor of working with two chefs in Denver who had cut their teeth on the New Orleans restaurant scene. Andy and Bruce both had worked for Susan Spicer at Bayona, Andy having also worked at Mr. B's Bistro, among other places. Our love of the south, being displaced in Denver, brought us together, and I wouldn't be the chef I am today without that experience.

One of the first dishes they taught me from their menu was a blackened catfish, fancied up with an avocado lime beurre blanc. We made the blackening spice from scratch, me learning that the secret isn't the oft executed charing and burning of the meat, rather the caramelization of the spice, led by onion powder as the main ingredient, followed by paprika, garlic powder, white and cayenne pepper, and dried thyme. From there, it can vary by cook. Just as an onion will get sweet and golden, then dark as it cooks, so will its powder.
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I was watching the finale of Amazing Race last week, and one of the final tasks was to dice 50 onions. If any of the contestants had seen a tutorial such as this one, they would be owing me some cash. more

I've got a personal/political-ish blog over at miklb.com/blog, but I had the idea of doing a blog that is strictly food/cooking related. Primarily recipes, menu ideas, and keeping up on current events related to food & health.
I also plan on using this site as a vehicle to pursue working as a private chef in the Tampa Bay area, as well as giving private cooking lessons. There is a contact from in the sidebar if anyone is interested in discussing either of those services further.