Continuing with the theme of incredibly diverse content on this blog, it's cooking time!

Today we examine the wonderful world of blackening.  Blackening, unlike the majority of my cooking, does not involve burning the meat, but a wonderful transformation of spices.  Proper blackening involves heating the spices up until they explode in the heat creating yummy carnage all over your food.  This is a seriously delicious way to prepare food.

In order to share the joy of blackening, here is a recipe I tried tonight for blackened pickerel.  It is pure win.

Blackened Pickerel:

As awesome as Matt Peters punching a deer...

Ingredients:

1 pickerel fillet
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp brown sugar
2 tbsp olive oil

Directions:

1. Put 1 tbsp of oil in a large skillet at high heat
2. While the oil heats, gather spices and sugar together and mix in a small bowl
3. Rinse fillet in cold water and pat dry
4. Brush fillet with remaining olive oil
5. Coat fish generously in spice mixture
6. Cook fillet in skillet for four minutes on each side (the spices will smoke a bit, so open a window)

Serves two

Cajun Fries

They ain't freedom fries, but they are good.

Ingredients:

2 large potatoes
1 tbsp canola oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper

Directions:

1. Preheat oven to 350 degrees
2. Peel potatoes and cut into eighths
3. Toss potatoes in bowl with oil
4. In a small bowl combine spices
5. Spinkle spices mixture over potatoes and toss some more
6. Spread evenly over a oiled baking sheet
7. Bake for 30 minutes or until brown and crispy

Serves two