Shit, man. I forgot. I'll get it up. Give me a minute.

My man.

MY MAN!!

POD- you want my secret recipe for blackened seasoning stuff?

Sure I'll take what I can get.

Last night i used paprika, cayenne, black pepper, sea salt, garlic and onion powder, and a tiny bit of cumin.

I'm sure there's more to it, that's just what i had in the pantry that i was trying to reverse engineer in my head from.

1/3 cup salt, sea or kosher
1/4 cup garlic powder
1/4 cup black pepper
2 tbs cayenne
2 tbs thyme
2 tbs oregano
1/3 cup paprika, preferably hot
3 tbs onion powder

Mix thoroughly, then taste and adjust. I usually add more paprika. This is a mix I've used since 1986- from Emeril when he was still just a chef at Commander's Palace, before he was a celebrity. Excellent for blackening, and general cajun seasoning.

Seeing all these recipes calling for Paprika reminds me I need to make up a pot of Chicken Paprikash. Simple and delicious dish of Chicken pieces, egg noodles, onion, paprika, sour cream, broth and a few other seasonings.

Gnocchi

Ingredients:
6 russet potatoes
2 tbls + 1 tsp salt
Dash of pepper
2 eggs beaten
4 cups of flour

Boil Potatoes in their skins until easily pierced w/ a fork.
Let cool until you can handle them.
Peel and rice the potatoes. Spread out the riced potatoes so that as much as possible can be exposed to the air.
Form potatoes into a mound and make a well in the center.
Stir in tsp. of Salt and salt in to the eggs.
Pour into the well.
Mix potatoes and eggs with hands.
Slowly incorporate 3 cups of flour into mixture.
Divide into six parts. Work each part w/ flour until not sticky.
Roll each part into a thin rope.
Slice rope at about 1/2 inch intervals.
Using a cheese grater(with the small holes), take you thumb and press the dough against the grater so that on one side, it has the marks and on the other side it is indented from your thumb.
Drop into boiling water w/ 2 tbls of salt. When they float to top, they're done.
Take out a pan and put what ever gravy you use at the bottom. place the gnocchi into the pan in one layer. Then cover w/ more sauce. Then more gnocchi, etc. This will prevent sticking.

Traditionally, my family always used a simple red tomato sauce, but I know that a sage cream sauce is used a lot in Trieste.

I just whipped up a tin of this. I'm going to do blackened chicken "Caesars" - head of romaine, squeezed lemon, and enough fresh grated parmesan to cover the whole thing stirred in. Lowfat option that is quite tasty.

I'm nearly doing this to the letter, except I jerked up the chicken instead of blackening it. Although I'm thinking of doing up a taco salad with some blackened chicken later this week.

Today for lunch I had a 1/2 chicken all-white with Jerk dipping sauce + kidney/garbanzo bean and corn salad with rice.

Lots of seafood over vacation.

Is that a rolled-up bill next to those Reds?

I wouldn't have the slightest idea what you're talking about.

Anyone have a good reliable fresh salsa verde recipe?

I used this for blackened chicken about two weeks ago and it was excellent. Thanks for this.

I just made 4 lbs of hobo stew. Which means I have a lot of lunches taken care of.

I made that Peaches and Pork recipe that Bloor posted with Peach and Mint Risotto.

Grilling pork tenderloin tonight. Do you guys like it better straight meat-to-grill or wrapped in foil during cooking?

No foil on any pork tenderloin that hits my grill. Ever.

just had leftover bbq (jerk chicken, pulled pork and kc burnt ends).

Gonna try a recipe for Steak Pizzaiola sometime in the next week....

I've actually never used foil, either, but I know some folks do.

i'm having dinner w/ the in-laws tonight

:/