Word: k
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Dates: during 1990-1999
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Most Overdone Craze. Paul Prudhomme of K-Paul's restaurant in New Orleans, the globular Cajun chef, was the man responsible for a dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...