RIP thread

[Rick Danger]

The most fitting tribute to Chef Paul Prudhomme? The recipe of the dish that made him famous.............

Blackened Redfish

Chef Paul Prudhomme's Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.

Makes 6 servings

3/4 pound (3 sticks) unsalted butter, melted in a skillet

Seasoning mix*:
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
(preferably cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

6 (8- to 10-ounce) fish fillets (preferably redfish, pompano or tilefish), cut about 1/2 inch thick

*Please note that this seasoning mixture is available as "Chef Paul Prudhomme's Blackened Redfish Magic" on the Chef Paul website, https://www.chefpaul.com/site.php?pa...=1&productID=8

Note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have the proper thickness. If you can’t get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick.

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. [Believe me, this will set off your smoke alarm. We always do this outside. MG]

Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250-degree [F.] oven.

Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; them sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).

Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets.

Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.

[themidlander]

Television presenter Hugh Scully and presenter of the Antiques Roadshow for over 20 years has passed away

http://www.bbc.co.uk/news/entertainment-arts-34488729

[Greenman]

I well remember Hugh presenting the first edition of Watchdog, the consumer programme within Nationwide, the programme that used to be after the main news on BBC1, although he was surprisingly omitted from the anniversary of the show this year. He then became presenter of Antiques Roadshow along with the late Arthur Negus, a well-loved antique expert. I was surprised to hear of his death earlier at just 72.

[jokerman]

Hugh Scully will be sadly missed. He was an excellent programme presenter. And far more professional than most of his current contempories.

[Greenman]

Just learned that former ITV newscaster Gordon Honeycombe has died aged 79.

[jokerman]

With Gordon's death. Alongside that of Hugh Scully. It has to be said that it's now sadly the end of an era. These men always presented the news with dignity & style.
It is highly unlikely that men of their calibre will ever be replaced.

[baldie]

R.I.P.

Gordon Honeycombe.

http://www.bbc.co.uk/news/entertainment-arts-34485074

[baldie]

Shocked at this news, great singer.


http://www.bbc.co.uk/news/uk-34495175

R.I.P. Jim Diamond.


https://www.youtube.com/watch?v=R5prT2qiiWY

[haroldeye]

Geoffrey Howe has died.

[dasduffer]

Ex Chancellor Geoffrey Howe has passed away aged 88.

http://www.bbc.co.uk/news/uk-politics-34495827