Recipe: Fried Catfish with Remoulade Sauce

Image by El Destructo via Flickr

From Denny: This is so Louisiana and can be found in any grocery store that runs a plate lunch deli and other small mom and pop eateries. Louisiana raises a lot of catfish on "farms" just like we raise crawfish. Actually, they are ponds but farms are what most people call them.

Here is a good basic version from CBS' Chow.com though in Louisiana we would spice it up, often putting hot Tabasco pepper sauce on it to eat.

INGREDIENTS

1/2 cup finely ground yellow cornmeal

1/2 cup cake flour

2 teaspoons ground cayenne pepper

(From Denny: we often use a spice blend of Cajun seasonings like Emeril's or Chachere's. It includes lots of garlic and onion powder, paprika, salt, black pepper, cayenne pepper and sometimes other spices depending upon the brand. It isn't catfish around here without lots of garlic in the seasoning!)

1 teaspoon paprika

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 cups vegetable oil for frying

2 pounds catfish fillets, cut into 3- to 4-ounce strips

Lemon wedges

Rémoulade

INSTRUCTIONS
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.

Use a paper towel to blot the fish pieces dry, season on all sides with salt and freshly ground black pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off excess.

Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain, and while it’s still hot, season well with salt. Serve with lemon wedges and rémoulade.

Note: If you don’t have cake flour on hand, all-purpose can be used though the results won’t be quite as crispy.

From Denny: Even though fried catfish is a working man's dish, finer French sauces still exist here and are made daily as expected side offerings. Don't even get me started on how much people around here in Louisiana love their potato salad!

Remoulade Sauce:

Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.

What to buy: Use the freshest eggs you can find.

INGREDIENTS

2 large egg yolks

1 tablespoon Dijon mustard

1 cup vegetable oil

1 teaspoon Louisiana-style hot sauce, such as Tabasco

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon ground white pepper

2 teaspoons minced capers

2 teaspoons minced shallots

1 1/2 teaspoons minced fresh tarragon

1 teaspoon minced fresh Italian parsley

2 teaspoons minced red bell pepper

INSTRUCTIONS

In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.

Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.

Recipe: Easier Chocolate Soufflé

Image via Wikipedia

From Denny: We love chocolate souffle at our house but rarely make it at home. We live in a humid environment and who wants to fool with something so fussy?

Well, get a load of these guys, they finally gave us the tricks of the pastry chef's trade to make this really easy!

From CBS' Chow.com:

The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise).

In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!)

Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.

Special equipment: You can find a pastry brush at kitchen supply stores or online.

To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.

Game plan: Make sure the bowl you whip the egg whites in is very clean.

The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.

INGREDIENTS

1 tablespoon unsalted butter, melted

1/4 cup granulated sugar, plus extra for the soufflé dish

2 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tablespoons water

4 large egg whites

Blood Orange Crème Anglaise

INSTRUCTIONS

Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess.

To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.

Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)

Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.

Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.

Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack.

After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.

Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.

Recipe: Make Your Own Cajun Seasoning Blend

From Denny: Slap Ya Mama seasoning - it's so good it makes you want to slap ya Mama - comes from Lafayette, Louisiana and is about equal parts salt, black pepper, cayenne pepper and garlic powder. Use sparingly. Great stuff and well loved by folks in Lafayette! Image by CooLFreaK via Flickr

From Denny: While there are many variations on this theme, this is a good basic version from which to start your own experimentation!

Use for any blackened fish or chicken recipe, sprinkle some in your boiled or sauteed greens, place it into your fried catfish flour seasoning, put it on pork chops before they go on the grill or a little on your steak after searing it on the stove and then placing into the oven to finish. The uses for this versatile seasoning are virtually limitless.

From CBS' Chow.com:

INGREDIENTS

6 tablespoons paprika

1/4 cup kosher salt

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon dried thyme

1 tablespoon cayenne pepper


INSTRUCTIONS

Combine paprika, salt, black pepper, white pepper, garlic powder, onion powder, dried thyme, and cayenne.

Recipe: Charles Chocolates Bittersweet Chocolate Truffles

Image via Wikipedia

From Denny: From CBS' Chow.com comes an easy chocolate truffle recipe. Give it a try when you want to impress someone and with little effort! So simple the children can help.

***

What to Buy: We love Guittard Chocolate Compnay’s 72% Cacao Bittersweet Chocolate; available in small wafers which are perfect for melting. You can find it in some groceries, and online.

Special Equipment: A melon baller, also known as a Parisienne scoop, is perfect for scooping truffle-size balls of ganache. You could also use a cookie scoop. Both are available at Cooking.com.

Ingredients:

1 cup organic heavy cream or whipping cream

1 pound bittersweet chocolate, finely chopped

1 whole vanilla bean

8 ounces unsweetened cocoa powder

Directions:

In a small saucepan, bring the cream to a gentle simmer over medium heat. Remove from heat and set aside. Place chopped chocolate into a heatproof bowl.

Split the vanilla bean lengthwise, and use the back of a paring knife to scrape the vanilla seeds into the cream. Let steep for 10 minutes, then return the cream to a gentle simmer over medium heat.
Pour the hot cream over the finely chopped chocolate and let sit for 5 minutes.

Whisk the chocolate and cream mixture together until very smooth. This is referred to as ganache, a mixture of chocolate and cream.
Pour ganache into a shallow 8-by-8-inch baking dish. Cover and refrigerate for at least 5 hours or overnight.

Using a small melon baller or a small teaspoon, scoop a small ball of ganache into your hand and roll between your palms until somewhat smooth and round. Place ganache balls on a baking sheet until they are all rolled. They should be approximately 1 inch in diameter.

Place cocoa powder in a shallow bowl or pan. Roll the truffles in cocoa powder to coat.

Truffles may be stored for up to two weeks at a cool room temperature (55 to 65 degrees) in an airtight container.

Note: Do not refrigerate or freeze the truffles; this damages the texture of the creamy ganache.

Smoothie Recipe: Chocolate Cherry

Berry Soy Smoothie Image by taupetortoise via Flickr

From Denny: It's the weekend and time to relax, take a moment to pause, make life easy, and drink a smoothie to help the process!

The food staff over at Atlanta Journal-Constitution adapted this recipe from Cook's Country Magazine, part of the Cook's Illustrated magazine group. This is a healthy yet chocolate recipe! Does life get any better? :)

Notes from the food staff: "This was tested with Stonyfield Farm brand nonfat plain or vanilla yogurt. They make two snack-size servings or 1 meal replacement size drink. If you like your smoothies sweeter, use vanilla yogurt, or add a tablespoon or two of honey to plain yogurt. If you like them more tart, substitute plain yogurt for vanilla.

For creamier texture, upgrade to low-fat yogurt, knowing you'll add calories. Use only 100 percent juice; don't use any with added sweeteners. You can substitute fresh fruit for frozen, but make sure it's cold. If possible, put it in the freezer for 20 minutes before using."

Hands on time: 5 minutes

Total time: 5 minutes

Serves: 2

Ingredients:

1 cup frozen cherries

1 ripe banana, cut in thirds

3/4 cup nonfat plain yogurt

1/4 cup apple juice

2 tablespoons chocolate syrup

Instructions:

In a blender, combine cherries, banana, yogurt, apple juice and chocolate syrup, and process until thoroughly blended and smooth.

Nutrition:

Per serving: 272 calories (percent of calories from fat, 2), 7 grams protein, 64 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated fat), 2 milligrams cholesterol, 78 milligrams sodium.

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