Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato.
Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato.
In a medium bowl, combine Parmesan cheese, black pepper, garlic powder, paprika, and salt. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated.
Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.
Bake for 25-30 minutes, or until nicely browned.
Garnish with additional Parmesan and parsley. Allow to cool for 5 minutes.
1 1/2 cups uncooked brown rice chicken bouillon cube
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef or Cajun sausage
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and deveined
2 scallions, chopped
Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
4 red snapper fillets, about 6 to 8 ounces each
3 to 4 tablespoons melted butter, plus more for serving
Mix the blackened seasoning ingredients well and funnel into a shaker.
Heat a large cast iron skillet over medium-high heat until very hot.
Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter.