O.K. Lisa B....here goes if I can remember ur ???s...Blackened Redfish was the 1rst cajun dish I ever had while working in a chain restaurant called "Seafood Shanty" back in 1985...I loved the spice that Paul Prudhomme has brought 2 the forefront...as 4 cold soups..I am King...I will elaborate on various methods on vichyssoise..watermelon spearmint gazpacho..TRUE Gazpacho from handed down recipes in Madrid , Spain......NOT MEXICO!!...and 1 of my all time big sellers.".Avgolemono"...Greek lemon chicken soup...& I have told u about my Borscht (Green or Red)...as 4 my last dish on the planet???????..Just thawed out (not hot in any manner) Huge Alaskan King crab legs as big as ur forearm...so when u break it in half w/ ur hands , it comes clean out of it's shell as 1 huge piece of meat...& not being heated, u get all the ocean juices still in the meat!!!...I've done this a couple a times & it is xpensive but worth it....& CLARIFIED Kerrygold Butter///Fuck the lemon..that's an American bullthing...Put a bib on..lets have a go aayy!