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Old 09-20-2012, 10:59 PM   #51
agvet2004
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Originally Posted by Cajun Blake View Post
Have food, will travel and cook
You know where we live. Come on!
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Old 09-24-2012, 05:55 PM   #52
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have to try this one soon with some fresh redfish!
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Old 09-24-2012, 06:39 PM   #53
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Originally Posted by axisbuck24 View Post
have to try this one soon with some fresh redfish!
I might have a redfish or two to spare
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Old 12-08-2012, 08:58 AM   #54
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Originally Posted by TallTexan View Post
I might have a redfish or two to spare
I never got your redfish...so I went and found me some redfsh.

Blake.

This was am outstanding recipe! It tasted good and got me brownie points
Name:  redfish.JPG
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Finished off the meal with bread pudding drizzled with a warm Jack Daniel's sauce. I slept like a baby!

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Old 03-18-2013, 12:56 PM   #55
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Default Awesome Dish

Thanks for posting. I did it with grilled halfshell redfish, but could defintaley see this sauce going straight over pasta or rice.

Awesome dish!

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Old 03-18-2013, 02:01 PM   #56
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I remember ordering this at Pappadeuxs. It was delicious.
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Old 03-25-2013, 10:29 PM   #57
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My husband made this for me tonight out of mangrove snapper. Yummy and thanks for sharing.
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Old 03-28-2013, 12:04 AM   #58
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Lets eat
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Old 04-24-2013, 03:34 PM   #59
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Im definitely keeping this recipe. It looks Amazing!
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Old 04-24-2013, 03:39 PM   #60
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Hummmm....I have a freezer full of redfish. Sounds like a great one to try!

Blake, would crawfish work instead of shrimp...or would that not be a good mix?
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Old 04-24-2013, 09:10 PM   #61
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Quote:
Originally Posted by Mary View Post
Hummmm....I have a freezer full of redfish. Sounds like a great one to try!

Blake, would crawfish work instead of shrimp...or would that not be a good mix?


crawfish, shrimp, scallops, lump crabmeat , lobster ..... it's all good Ms. Mary


crawfish would be awesome ma'am

since they are already cooked, add them during the last 2-3 minutes of cooking down the sauce , if cooked to long they will shrink and get rubbery
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Old 07-10-2013, 07:54 PM   #62
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TTT........because it needs to be there
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Old 07-14-2013, 08:01 PM   #63
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Made this tonight with some blackened Red Snapper. Game onName:  ImageUploadedByTapatalk1373846455.670433.jpg
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Old 07-14-2013, 08:10 PM   #64
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Oh man!
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Old 07-14-2013, 08:22 PM   #65
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im hungry again....
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Old 07-21-2013, 12:36 PM   #66
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I made this over the weekend at a cook off, was Chef's Choice dish! Name:  ImageUploadedByTapatalk1374424386.237585.jpg
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And I won!! Trophy & $500!!! Name:  ImageUploadedByTapatalk1374424536.671312.jpg
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Size:  45.4 KB
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Old 07-21-2013, 01:27 PM   #67
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That's awesome! Congrats Hoop!!!
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Old 07-22-2013, 09:32 AM   #68
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Originally Posted by kfd82 View Post
That's awesome! Congrats Hoop!!!
Thank you! Thank you! I thought it would be a lot harder to do since all the preprations and cooking had to be done there! Nope it was all done over an open fire! and turned out great! Awesome flavor!!
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Old 07-22-2013, 10:05 AM   #69
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Quote:
Originally Posted by Hooper View Post
Thank you! Thank you! I thought it would be a lot harder to do since all the preprations and cooking had to be done there! Nope it was all done over an open fire! and turned out great! Awesome flavor!!
As Blake would say, cooking is a lot simpler than you'd think.

Most people, sometimes including myself, are scared to take the first step
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Old 07-22-2013, 10:38 AM   #70
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Quote:
Originally Posted by Hooper View Post
I made this over the weekend at a cook off, was Chef's Choice dish! Attachment 520144
And I won!! Trophy & $500!!! Attachment 520145


Luv ya sista, way to represent as I'm very proud of you !!!!!


congrats as this dish is so simple to make as I fix it once a week and drizzle it over steamed vegetables, fish, steak, baked potatoes, and it's an excellent dipping sauce with garlic bread

the only tedious part is cooking down the heavy whipping cream for 5-10 minutes until the sauce thickens up
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Old 07-22-2013, 03:23 PM   #71
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Quote:
Originally Posted by TallTexan View Post
As Blake would say, cooking is a lot simpler than you'd think.

Most people, sometimes including myself, are scared to take the first step
Yep you are correct! The only thing iv mastered well was hamburger helper tacos & spaghetti, lol! These cook offs are really making me step out of my comfort zones! And the with having this dish a successful one I think I'll try more!! Thanks again CB! I will make it again!
Oh and I gave Ragin Blaze a shout out on FB! I think it gave it the over the edge flavor!!!
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Old 08-12-2013, 04:51 PM   #72
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Great recipe!!!!
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Old 08-12-2013, 05:06 PM   #73
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It's off the chain good!!!!!

I had the pleasure of eating Blake's first hand over blackened catfish.... that was a fun weekend....

Hi Blake.... "Who Stole my chicken"
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Old 08-16-2013, 02:44 PM   #74
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I know what I want for my next meal!
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Old 08-24-2013, 01:33 AM   #75
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Old 08-24-2013, 04:37 AM   #76
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I'm gonna cook some up Blake! Did a little work on the fish the other night.
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Old 08-24-2013, 10:51 PM   #77
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TTT........because it needs to be there
again
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Old 08-24-2013, 11:13 PM   #78
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Quote:
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Killer looking groceries brother
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Old 01-02-2014, 10:15 PM   #79
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Add me to the list of cook off winners!

We took our Boy Scouts to winter camp from the 26th to the 31st. They had a scout master cook off that I entered.

Rules were simple, you had to cook it outdoors.

I ate this when Blake cooked it at the world famous Paris Hog Hunt last February. And I watched him cook it outdoors.

Armed with that knowledge and knowing that if hooper could do it, well let's face it... A one armed drunk monkey can do it.

Anyway.... I used crab and crawfish in the sauce. I won first place main dish and first place overall!!!

Thanks brother Blake!
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Old 01-03-2014, 09:56 AM   #80
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No pictures Frank?
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Old 01-03-2014, 10:47 AM   #81
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congrats T-Frank
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Old 01-03-2014, 04:57 PM   #82
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Sounds good
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Old 01-05-2014, 01:04 PM   #83
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Quote:
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No pictures Frank?
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Not the best pic, but it's the best I have.
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Old 01-05-2014, 02:12 PM   #84
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Looks great!!! Need to make it again
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Old 01-05-2014, 09:36 PM   #85
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Blackened Red Snapper with homeade Shrimp Ponchetrain sauce over Angel Hair pasta...
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Old 01-05-2014, 09:38 PM   #86
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Didnt have heavy cream so I melted half stick of butter, 3 tbsp of flour and stirred in 11/2 cup of milk... made sauce and set aside until adding when Cajun Blake said to. Pretty dang good.
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Old 05-24-2014, 03:21 PM   #87
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saved
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Old 06-11-2014, 01:34 PM   #88
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Thank you for the recipe! We cooked this and poured it over redfish on the half shell last night and it was amazing!

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Old 02-25-2015, 07:08 PM   #89
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Making some at the moment... oh and bread pudding in the oven!
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Old 02-25-2015, 09:19 PM   #90
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I could keel over and die perfectly happy right now.
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Old 02-25-2015, 10:13 PM   #91
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My wife made this twice in two days. One for a Mardi Gras cook off (it must have been rigged) and the next day just for us to eat. It was awesome.
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Old 03-03-2015, 08:25 PM   #92
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Sure was good stuff
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Old 03-04-2015, 03:57 PM   #93
81 mike mike
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That sounds fantastic.
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Old 03-06-2015, 03:22 PM   #94
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I've made this several times and it is an awesome dish. Thanks for posting.
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Old 03-06-2015, 06:25 PM   #95
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Tagging this in case I forget to subscribe later
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Old 03-18-2015, 12:07 PM   #96
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Dear God this looks delicious. I have to give this a try.
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Old 03-18-2015, 12:38 PM   #97
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I'm going to have to try this.
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Old 03-18-2015, 02:23 PM   #98
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It is awesome!
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Old 07-17-2015, 05:13 PM   #99
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Makin it tonight over fresh red snapper fillets.
Very few modifications .
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Old 07-17-2015, 05:22 PM   #100
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I love ponchatrain, my favorite fish is Mahi Mahi.
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