Blackened Fish w/ Mango Salsa — An outstanding contrast of flavors

The Unorthodox Epicure: Blackened Fish w/ Mango Salsa

Confession: My first experience with blackened fish left a bitter taste in my mouth for a very long time. Too long, in fact. I might’ve been 13 or 14 when my father decided he’d try his hand at the popular Chef Paul Prudhomme brainchild. He cleaned the fish (you couldn’t buy catfish fillets back then […]

TRUC DÜ-ˈZHƏR

Delicious homemade shrimp stock

Heat a TB of oil, toss in a clove of minced garlic and a thumbnail-sized chunk of ginger – and shells from 1 lb. of shrimp. When they turn pink, add a quart of water and simmer for about 20 minutes. Allow liquid to cool. Strain. (May be frozen.)

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Blackened Fish w/ Mango Salsa — An outstanding contrast of flavors

The Unorthodox Epicure: Blackened Fish w/ Mango Salsa

Confession: My first experience with blackened fish left a bitter taste in my mouth for a very long time. Too long, in fact. I might’ve been 13 or 14 when my father decided he’d try his hand at the popular Chef Paul Prudhomme brainchild. He cleaned the fish (you couldn’t buy catfish fillets back then […]

Crab & Corn Bisque — Velvety goodness.

Food Snob Chronicles — Crab & Corn Bisque

Bisque evokes thoughts of a cream-based soup in which crab is the star. And sometimes lobster. For average guys like me, it also means that I’m going to pay top dollar for a few spoonfuls of creamy warm shellfish bliss. While that might be the case nowadays, bisque has a somewhat humble beginning. As the […]

Szechuan Salt & Pepper Shrimp — Crispy. Tongue-tingling. Fun.

The Unorthodox Epicure: Szechuan Salt & Pepper Shrimp

It hits the tongue with a light lemony flavor, then brings a tingling sensation — similar to the feeling in your foot when it ‘falls asleep,’ except much more pleasant. Within a few seconds the tingling gives way to a mild numbness … and then some barely-detectable heat. Behold the Szechuan Peppercorn, which is not a […]