The Black Cat Returns

It’s been a long time since I blackened anything. It was all-the-rage back in the late 90’s. Blackened tuna steaks, chicken breasts, pork chops, steaks—you name it, someone blackened it. It was sort of considered the “goth-kid” of cooking preparations. The other day at the market I spotted a catfish that reminded me of this. He was whispering to me… said something about sharing with others the beauty of a nice, plump, sweet and juicy catfish filet rubbed down with Cajun herbs and spices, pan seared to create a dark golden, luscious brown crust just waiting to be split open and enjoyed. Though his sacrificial boasting made me question his intentions I decided to take him up on his offer and dive in. The black cat returns tonight!
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Boursin Cheese from the Garden

After all the recent rain your herb garden is probably overgrown like mine. It’s time to chop down them weeds and make something nice and tasty. Homemade boursin cheese is an excellent way to do just that while saving a few bucks at the same time. Invented by the French-born Frank Boursin in the late 50’s, boursin is a dip/spread that is made up of cream cheese, garlic, herbs, black pepper and shallots. It’s great to use as a dip for veggies or crackers during those summertime barbeques, or paired with roast beef for the best sandwiches to eat when fishing, or if you want to fancy it up, used in place of Swiss cheese in a chicken cordon bleu presentation. Read more