Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
An Item from the Late News But Wafer's quiet quest on the town's outskirts will be doomed--by the town's greed and hypocrisy and violence, by Gabby's own self-involved apathy: Wafer is terrorized by a local macho-thug; his fatherly affection for a teenage girl (the thug's rape victim) is used against him. And when Wafer happens to find a precious stone on one of his wanderings, the town will stop at nothing to learn the location of this possible new gem-lode. . . with a predictably fatal outcome. An Item from the Late News An Item from the Late News (1982) is a novel by Australian author