regional food

Benjamin Fortson fortson at FAS.HARVARD.EDU
Mon Apr 1 14:45:55 UTC 2002

This comes originally from the kitchen of New Orleans chef Paul Prudhomme,
who invented the dish blackened redfish in I believe the late 1970s. It is
not a traditional Cajun dish. After he opened his restaurant one summer in
New York and another summer in San Francisco, it started to catch on
nationwide. In New Orleans I once saw a sign outside a restaurant that
said, "Black And Red Fish".


On Thu, 28 Mar 2002, James A. Landau wrote:

> "blackened" and possibly other terms from Cajun cuisine, which may have
> become widespread in the last 20 years

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