If you want to take your chili and drop it in the bag, I absolutely recommending using the real deal - fritos. Since I don't have to do that, I use a regular tortilla chip, preferably not one of those super thin restaurant grade chips. To make this recipe really work you need the thick tortilla chips that have a little weight to them. Doctor this up as much as you want - its hard to go wrong. [More]

Chili is not really much of a street food, but is a key ingredient. I needed to get this recipe out there to build off it in the next couple posts. This is a great recipe, but you won't win any cook-offs with it. [More]

This recipe is made to be doubled, if you have the fish. This is the right size for me, but very easy to multiply for a party.



The real trick here is the red curry paste. If you decide to pull it out of a jar, its going to take no time at all to make these, but you'll lose some taste and color in the Tod Man. There are brands with more local flavor than what you'll find at Whole Foods, but its easy enough to make your own paste.



When you make the paste, you can decide how much you want to leave the vegetables whole. I use a hand processor so that I get a choppy, inconsistent paste. [More]

Ever since people started blackening things like mad I have been making sandwiches out of blackened fish. I think it’s a much better delivery mechanism than covering blackened fish in heavy sauces with crab or crawfish, but I'll take that too, if you're buying.

I realize of course that all cajuns would rather use peanut oil, but I don't like to burn my oils and this recipe cooks pretty hot.

I like to use a combination of red and white cabbage, but spicy slaw works well too. [More]