As you may have noticed, I'm slowly working my way into southern cuisine. I used to be afraid of it...the okra, the tons of butter, the grits (what are those?). But I've developed a few favorites. I'd never actually bought or cooked catfish until a couple of weeks ago. It's very cheap and tasty and great with this rich side. My cousin and his girlfriend were visiting a few weeks ago and we went to a new restaurant. They had a catfish and grits special and it was great...here it is with a little bit of my own flare...
2-3 strips of bacon
1 cup cornmeal
2 1/2 tsp cayenne
1 tsp salt
1/2 tsp garlic salt (if you have it)
1/4 cup panko (if you have it)
2 eggs, beaten
2 medium catfish fillets
4 tbsp butter
2 1/3 cups chicken broth
1/2 cup old fashion grits (not quick-cooking)
1/4 cup shredded cheddar cheese
1. In a large pan, fry the bacon on medium high heat until crispy.
2. While bacon is cooking, beat the eggs in a bowl and pour the cornmeal and panko onto a large plate.
3. One at a time, dip the fillets into the egg and then dredge in the cornmeal/panko mixture until well coated. Set the fillets aside.
4. Put the chicken broth in a medium sized saucepan and bring to a boil.
5. Add the grits to the broth and reduce heat to low. Add salt and cover. Stir occasionally.
6. When bacon is done, pull out of the pan and lay on a paper towel until cool.
7. Take a paper towel and soak up about 1/2 of the bacon fat in the pan - leave enough so that a thick layer remains.
8. Add a little olive oil if you need to.
9. Add the catfish to the pan. While the fish is frying, chop the bacon into small bits and add to the grits.
10. Fry the fishuntil browned on both sides and then remove from heat.
11. When grits have absorbed all of the broth and are creamy, add the shredded cheese and stir until melted.
*Serve the fish over the grits. Great with a side of steamed broccoli!!
Monday, October 26, 2009
Seafood & Butternut Squash Risotto
The leaves are changing and I wanna eat butternut squash. Shrimp and scallops make it so much better, especially with creamy risotto. Risotto really doesn't take that much effort to cook...this is restaurant quality in your own kitchen!
1 cup Arborio rice
3 1/2 cups of chicken broth
1/2 cup dry white wine
1 small onion, diced
2 cloves garlic, minced
1 tsp sage
6 sea scallops, cut in half or quarters
4-5 medium sized shrimp, tails off and cut in half
1 handful of mushrooms, chopped into chunks
1/2 butternut squash in 1/4-1/2 inch cubes
1. Pour the broth into a saucepan and heat at medium high.
2. In a different medium sized saucepan, saute the onion in a little olive oil. Add garlic once the onion starts to get soft. Add the sage and mushrooms and continue to cook until mushrooms get softer.
3. Add the rice to the onions and mushroom mixture and stir until it turns a light brown.
4. Add the wine to the rice and simmer until reduced by half.
5. Using a ladle, add about 1/2 cup of the hot broth to the rice and stir. Simmer and still frequently until the broth is almost absorbed. Then add another ladle of broth and repeat the process until all of the broth has been used and the rice starts to soften.
*Be careful not to let too much liquid evaporate in between the addition of broth...it'll make the rice sticky and pastey instead of creamy.
6. When you're down to about 2 ladles of broth left, add the squash. The squash should soften up by the time the risotto is done.
7. When about half of the final ladle of broth has been absorbed, add the scallops and shrimp. Stir gently until the liquid is absorbed and the risotto is creamy. Add salt and pepper to taste.
1 cup Arborio rice
3 1/2 cups of chicken broth
1/2 cup dry white wine
1 small onion, diced
2 cloves garlic, minced
1 tsp sage
6 sea scallops, cut in half or quarters
4-5 medium sized shrimp, tails off and cut in half
1 handful of mushrooms, chopped into chunks
1/2 butternut squash in 1/4-1/2 inch cubes
1. Pour the broth into a saucepan and heat at medium high.
2. In a different medium sized saucepan, saute the onion in a little olive oil. Add garlic once the onion starts to get soft. Add the sage and mushrooms and continue to cook until mushrooms get softer.
3. Add the rice to the onions and mushroom mixture and stir until it turns a light brown.
4. Add the wine to the rice and simmer until reduced by half.
5. Using a ladle, add about 1/2 cup of the hot broth to the rice and stir. Simmer and still frequently until the broth is almost absorbed. Then add another ladle of broth and repeat the process until all of the broth has been used and the rice starts to soften.
*Be careful not to let too much liquid evaporate in between the addition of broth...it'll make the rice sticky and pastey instead of creamy.
6. When you're down to about 2 ladles of broth left, add the squash. The squash should soften up by the time the risotto is done.
7. When about half of the final ladle of broth has been absorbed, add the scallops and shrimp. Stir gently until the liquid is absorbed and the risotto is creamy. Add salt and pepper to taste.
Sunday, September 13, 2009
Coffee Rubbed Cheeseburgers w/ Texas BBQ Sauce
Don't be scared! I know it sounds weird... Burgers are good as they are. But this spice rub and BBQ sauce gives them an extra kick and lots of extra flavor. You can use the BBQ sauce for lots of other stuff too!
For the burgers:
1 tbsp ground coffee
2 tsp brown sugar
2 tsp black pepper
1/2 tsp coriander
1/2 tsp salt
1 lb ground beef
4 slices of cheddar or smoked gouda
4 hamburger buns
Lettuce
Tomato
Texas BBQ Sauce:
1 tbs butter
1 clove of minced garlic
1 cup ketchup
1/3 cup brown sugar
1/3 worcester sauce
1/4 cup fresh lemon juice
1 chipotle chile, minced
1/4 tsp cayenne
1. Start the BBQ sauce first...In a saucepan, melt the butter over medium heat. Add garlic and stir for 30 seconds. Stir in ketchup and all remaining ingredients. Reduce heat to medium-low and let simmer until reduced to 1 1/3 cups. Season with salt and pepper and let cool.
2. Mix all of the coffee rub ingredients together in a bowl until well combined.
3. Divide your beef and make patties according to the size and thickness you like.
4. Rub both sides of each patty thoroughly with the rub and let sit until the beef is close to room temperature and ready for grilling.
5. Grill the burgers according to taste and add the cheese!
6. When the burgers are done, load them onto the buns with a little BBQ sauce, lettuce and tomato.
For the burgers:
1 tbsp ground coffee
2 tsp brown sugar
2 tsp black pepper
1/2 tsp coriander
1/2 tsp salt
1 lb ground beef
4 slices of cheddar or smoked gouda
4 hamburger buns
Lettuce
Tomato
Texas BBQ Sauce:
1 tbs butter
1 clove of minced garlic
1 cup ketchup
1/3 cup brown sugar
1/3 worcester sauce
1/4 cup fresh lemon juice
1 chipotle chile, minced
1/4 tsp cayenne
1. Start the BBQ sauce first...In a saucepan, melt the butter over medium heat. Add garlic and stir for 30 seconds. Stir in ketchup and all remaining ingredients. Reduce heat to medium-low and let simmer until reduced to 1 1/3 cups. Season with salt and pepper and let cool.
2. Mix all of the coffee rub ingredients together in a bowl until well combined.
3. Divide your beef and make patties according to the size and thickness you like.
4. Rub both sides of each patty thoroughly with the rub and let sit until the beef is close to room temperature and ready for grilling.
5. Grill the burgers according to taste and add the cheese!
6. When the burgers are done, load them onto the buns with a little BBQ sauce, lettuce and tomato.
Monday, August 24, 2009
Salmon Burgers
I like salmon, kind of. It's not my favorite fish, I find it a bit strong in taste. But if it has enough marinade or other flavors, I love it. I had a large chunk of salmon in the freezer and didn't feel like another filet so I mashed it up into these burgers and they were great! This recipe isn't exact - it's another attempt to replicate an item from Zola's menu, the restaurant where I worked in Ann Arbor. So if you're craving a burger but you're guilted into a healthy protein, try this!! It's great served with rice and veggies, a cold noodle salad or just on it's own...
1/2 lb fresh salmon (or less - depends on # of people and how big you want your burgers!)
(this should give you 2-3 large burgers)
1/2 cup bread crumbs
1 egg beaten
1 green onion, finely chopped
2 tbsp soy sauce
1-2 tsp of chili garlic paste if you've got it
1/2 tsp rice vinegar
3-4 tbsp canola oil
Burger buns
Mayonnaise & more chili garlic paste to spread on the bun
Lettuce
1. Put the salmon in a food processor for a few pulses or chop the salmon finely and then mash a bit with a fork (this is how I do it). You don't want it pastey, be sure to see it a little chunky but mashed enough that it will stick together.
2. Put the salmon in a bowl and mix in the next 6 ingredients. If a little runny, add more breadcrumbs.
3. In a large skillet (cast iron works well but any pan will do), heat the oil on medium high. There should be enough oil in the pan to cover the bottom and a little more.
4. As the oil heats up, with your hands, make your patties and set aside. Be sure to make them like discs, not balls - you want them to cook evenly and all the way through without getting tough on the outside. As far as size - aim for the size of your buns!
5. Place the patties in the hot oil and cook a couple of minutes on each side and then flip. BE CAREFUL flipping - these things are fragile and will fall apart. You need to use your hands & spatula.
6. Dress your bun with mayonnaise and a little chili garlic paste or hot sauce if you've got it. Throw on a little lettuce.
7. Once the outside of the patties are golden brown on each side (flip only once!), remove from heat and place in your buns.
1/2 lb fresh salmon (or less - depends on # of people and how big you want your burgers!)
(this should give you 2-3 large burgers)
1/2 cup bread crumbs
1 egg beaten
1 green onion, finely chopped
2 tbsp soy sauce
1-2 tsp of chili garlic paste if you've got it
1/2 tsp rice vinegar
3-4 tbsp canola oil
Burger buns
Mayonnaise & more chili garlic paste to spread on the bun
Lettuce
1. Put the salmon in a food processor for a few pulses or chop the salmon finely and then mash a bit with a fork (this is how I do it). You don't want it pastey, be sure to see it a little chunky but mashed enough that it will stick together.
2. Put the salmon in a bowl and mix in the next 6 ingredients. If a little runny, add more breadcrumbs.
3. In a large skillet (cast iron works well but any pan will do), heat the oil on medium high. There should be enough oil in the pan to cover the bottom and a little more.
4. As the oil heats up, with your hands, make your patties and set aside. Be sure to make them like discs, not balls - you want them to cook evenly and all the way through without getting tough on the outside. As far as size - aim for the size of your buns!
5. Place the patties in the hot oil and cook a couple of minutes on each side and then flip. BE CAREFUL flipping - these things are fragile and will fall apart. You need to use your hands & spatula.
6. Dress your bun with mayonnaise and a little chili garlic paste or hot sauce if you've got it. Throw on a little lettuce.
7. Once the outside of the patties are golden brown on each side (flip only once!), remove from heat and place in your buns.
Singapore (Curry) Noodles
Paddy gave me a noodle cookbook for my bday (perhaps more of a present to himself than vice versa?!) so it's been noodles all the time... Be prepared to see oodles more noodles in the next few months as I make my way through the book. This one I love - incredibly easy and very tasty! I prefer to use very thin egg noodles but you're supposed to use rice noodles. It's up to you...
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
Wednesday, July 22, 2009
Potato Salad
Not much to say about potato salad other than...summer!
3-4 russet potatoes, peeled and cubed
3 tbsp white vinegar
1 celery rib, chopped fine
2 tbsp minced red onion
3 tbsp sweet pickle relish
1/2 cup mayo
1/4 tsp dry mustard
2 large hard boiled eggs, cut into small pieces
salt and pepper
1. Place potatoes in a large saucepan with water so that potatoes are covered by an inch. Bring to a boil, add salt and cook until potatoes are tender (fork easily inserted).
2. Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let the potatoes sit for about 20 minutes.
3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard, and salt and pepper. Gently fold in the eggs.
4. Fold the mixture into the bowl with potatoes, cover and refrigerate until chilled, about 1 hr.
3-4 russet potatoes, peeled and cubed
3 tbsp white vinegar
1 celery rib, chopped fine
2 tbsp minced red onion
3 tbsp sweet pickle relish
1/2 cup mayo
1/4 tsp dry mustard
2 large hard boiled eggs, cut into small pieces
salt and pepper
1. Place potatoes in a large saucepan with water so that potatoes are covered by an inch. Bring to a boil, add salt and cook until potatoes are tender (fork easily inserted).
2. Drain potatoes and transfer to a large bowl. Add vinegar and toss gently to combine. Let the potatoes sit for about 20 minutes.
3. Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard, and salt and pepper. Gently fold in the eggs.
4. Fold the mixture into the bowl with potatoes, cover and refrigerate until chilled, about 1 hr.
Soy Citrus Scallops with Noodles & Veggies
Scallops have become my favorite seafood in the past few years. They are usually a dinner-out-only food for me and if they're on the menu, chances are, they'll be on my plate. But once and a while I make them for myself and I prefer them with asian sauces...this one is similar to the sea scallops served at East Coast Grill in Cambridge - one of my favorite restaurants.
3 tbsp low sodium soy sauce (or regular)
1 tbsp orange juice
1 tbsp rice vinegar
1 rounded tsp brown sugar
1/2 tsp minced ginger
1/2 tsp chili garlic sauce
1 tbsp sesame oil
1 lb sea scallops
1 cup broccoli florets
1/2 cup snow peas
1 cup button or shitake mushrooms, roughly chopped
1/4 cup chopped green onions
2 tsp oyster sauce (optional)
Handful of noodles - egg or udon work well.
1. In a small bowl, mix the first 7 ingredients together until the brown sugar has dissolved.
2. Pour the mixture into a shallow baking dish and add the scallops. Marinate for 4-5 minutes on each side.
3. While scallops are marinating, bring a pot of water to a boil and add salt. Add the noodles and cook until al dente. When done, drain and rinse with cold water. Mix in a little veg oil to keep the noodles from sticking.
4. Heat a large skillet on medium high heat (cast iron works well, on medium) and add a little oil to coat.
5. Place the scallops carefully in the pan and cook about 1 minute on each side or until just done. Reserve the marinade.
6. When the scallops are done, remove from pan and set aside on a plate.
7. Pour the vegetables into the pan and add the rest of the marinade (you can add a little oyster sauce here if you want). Cook on medium for a few minutes until the vegetables are cooked but crunchy and the marinade should reduce a bit as well.
8. When the vegetables are cooked, add the noodles back to the pan with them and mix well with the marinade. (add the scallops back in the pan for a quick few seconds to heat back up if they need it, but don't overcook them - they'll get rubbery fast!).
9. Serve the noodles and veggies on a plate with the scallops on top.
3 tbsp low sodium soy sauce (or regular)
1 tbsp orange juice
1 tbsp rice vinegar
1 rounded tsp brown sugar
1/2 tsp minced ginger
1/2 tsp chili garlic sauce
1 tbsp sesame oil
1 lb sea scallops
1 cup broccoli florets
1/2 cup snow peas
1 cup button or shitake mushrooms, roughly chopped
1/4 cup chopped green onions
2 tsp oyster sauce (optional)
Handful of noodles - egg or udon work well.
1. In a small bowl, mix the first 7 ingredients together until the brown sugar has dissolved.
2. Pour the mixture into a shallow baking dish and add the scallops. Marinate for 4-5 minutes on each side.
3. While scallops are marinating, bring a pot of water to a boil and add salt. Add the noodles and cook until al dente. When done, drain and rinse with cold water. Mix in a little veg oil to keep the noodles from sticking.
4. Heat a large skillet on medium high heat (cast iron works well, on medium) and add a little oil to coat.
5. Place the scallops carefully in the pan and cook about 1 minute on each side or until just done. Reserve the marinade.
6. When the scallops are done, remove from pan and set aside on a plate.
7. Pour the vegetables into the pan and add the rest of the marinade (you can add a little oyster sauce here if you want). Cook on medium for a few minutes until the vegetables are cooked but crunchy and the marinade should reduce a bit as well.
8. When the vegetables are cooked, add the noodles back to the pan with them and mix well with the marinade. (add the scallops back in the pan for a quick few seconds to heat back up if they need it, but don't overcook them - they'll get rubbery fast!).
9. Serve the noodles and veggies on a plate with the scallops on top.
Subscribe to:
Posts (Atom)
Posts
