Woods, Langergrabers, and a Newton at Red Robin

Earlier tonight Sean, Sylvia and I met with Uncle John, his two sons, their partners, and our cousin David for a long, leisurely supper and chat at Red Robin in Kelowna. Once again, the only real upside of grieving is how it brings people together to remember better times and create some new memories. And it was great to finally meet Kevin's partner, Carol, in person. Sean and Sylvia and I are very grateful to the Langergrabers and David for a wonderful evening. 
 

Sean's Blackened Cajun Strips

Today Sean came over to teach me how to make Blackened Cajun strips. The process turns out to be pretty simple: coat some chicken cutlets in Cajun spices...

...then fry them in a cast-iron pan in light olive oil for 4-7 minutes on each side...

...and enjoy! They were delicious. No more waiting for Red Robin to re-introduce their long-lost appetizer! 

The Tyranny of Choice

Blackened Cajun Strips: The Beginning

Back when I was single, one of my favourite guilty pleasures was to go to Red Robin with a book and dine on their best dish, the blackened Cajun strips. Served in a basket with steak fries, the strips were make of chicken rolled in a blend of Cajun spices and blackened. I absolutely loved them, but about a decade ago or more, Red Robin took them off the menu, and they've been missing ever since.

If you search for "blackened Cajun strips Red Robin," the results are slim; if not for a few other complainers, you'd hardly know the item ever existed.

After their initial disappearance, the strips did return for a brief time, but since their second removal from the menu they haven't been seen since, and I despair that they'll ever return. This means that I must learn how to create this item myself - a daunting proposition, since I loathe cooking. But I'll give it a try. In the near future, I'll find the recipe, ingredients and tools necessary to make my own blackened Cajun strips, and I'll share the results here.