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. read more