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"Blackening" is a technique invented by Cajun chef Paul Prudhomme in 1980s New Orleans.

Chef Prudhomme had recently opened his first restaurant named K-Paul’s in the French Quarter. When he first opened his restaurant, he didn’t have an open-flame charcoal grill and that sparked an idea; What if he could replicate that flavor with dried herbs and spices? He had been tossing around recipes for years, but he finally perfected this technique in March of 1980. Chef Prudhomme’s new technique made waves in the New Orleans area and the line for his restaurant soon overflowed into the streets.

He eventually took his success on a tour of pop-ups across the United States. His food shows were so popular that he sold out a venue in San Francisco every night for a month. People were waiting in line for as long as 12 hours so they could try Chef Prudhomme’s famous blackening technique. This prompted opportunists to start offering a standing-in-line service for $10 an hour.

Since then, Chef Prudhomme’s blackening technique has become a culinary staple with adaptations served worldwide.

Instructions:

Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp Cajun seasoning.
In a large metal skillet, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and sauté until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
In the same skillet over medium heat, sauté the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and sauté another 2 minutes.
Add in the heavy whipping cream, add remaining Cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.
Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

In the ever-changing landscape of fitness trends, from trapeze yoga to CrossFit, some exercises have stood the test of time. Strength training, rooted in the fundamental principle of progressive overload, remains a constant in the realm of fitness. From the dawn of humanity, lifting heavier objects has been synonymous with becoming stronger and better equipped to face life's challenges. This blog delves into the age-old practice of strength training, dispels myths, highlights its importance, and provides practical advice for incorporating it into your daily routine.

About Sanford Rose Associates - Schmidt Group

Sanford Rose Associates - Schmidt Group is an executive search firm that is a member of a network of independently-owned executive search firms assisting clients to fill their mission-critical positions. We are committed to “finding people who make a difference®” within organizations by finding individuals who perform, exceed expectations, and assist the organization achieve its strategic goals. We have a primary focus on placing senior level talent in the Medical Device, Pharmaceutical and Biopharmaceutical industries.