but only one comes to mind for needing to involve the Federal government: chef Paul Prudhomme's blackened redfish. Redfish, ...
Absent a grill at K-Paul's, Prudhomme began experimenting with cooking his redfish on very high heat in a cast iron skillet.
Nostalgic favorites like seven-layer dip, potato skins, and fun snacks and drinks marked 1980s cuisine. But if you were in ...