The wonderful muddy flavor of a fresh water catch. Louisiana Swamps Pecan Catfish

I once took a trip to visit my father’s Uncle Tunk and Aunt Teapie. They live on an island in the swamps of Louisiana and unless you live there, you'll need a local escort. So my dad’s brother (who lived in the area) drove us to the edge of the swamp and walked us down a muddy path and yelled “TUNK! it’s Russ”…  “Comin getus, I got family here!”

Across the murky water came an old worn out boat and a very strange man dressed in what looked to be the same overall’s and hat he took off and put on every day of the week.  He was a tall slender man, wore a very long scruffy beard and only had one hand.   

After a brief introduction, we loaded in to the boat and started rowing. As kids would do, we drug our hands in the water and tapped at the wake the oars created. I asked Uncle Tunk how he lost his had hand and when he shared the story of the alligator, we promptly brought our hands back in to the boat.

At the edge of the bank stood our Aunt Teapie. Wearing a comparative fashion, she had big blue eyes, bright smile and possessed all the warmth, charm and personality this part of the country could offer.  And could she cook!  That night the cabin was filled with the fragrance of the south when Aunt Teapie served up Pecan Catfish.

Oh those muddy tasting Catfish! Yuk!

I have eaten a large variety of foods from many cultures and one thing I cannot learn to appreciate is the taste of fresh water ground dwellers.  They all taste like MUD!  So here’s a tip from my Aunt Teapie. Soak the meat of a fresh water catch in milk/cream for 3 hours and voila! No Muddy flavor.

Louisiana Swamps Pecan Catfish

4             Catfish filets (soaked in milk/cream 3 hours)

¼ c         Ground pecans

½ c         Flour

½ c         Corn flour/meal

Mix this together on a plate

Grab a filet from the milk and dip into this mix

Drop immediately (skin side down) in a hot greased skillet (don’t drown it in oil, just enough to pan fry/sear.

Cook one side for 2 minutes, turn over and cook the other side for 2 minutes.

Done!

Topping

¼            Dijon mustard

½ t          Tarragon

Pinch     Salt and Pepper

2T           Capers

1T           Tabasco

¼ c         White wine

¼ c         Age vinegar (Balsamic is what I use today)

¼ c         White vinegar

Mix together for a topping

Chicken Kabob’s Lebanese Style

The American palate has a lot to be desired.  Although it seems to be changing, using different spices can make a world of a difference to an old standby, the Kabob! Kabob by any other name is still meat on a stick. But what sets this apart are the spices. This simple recipe is easy to make and easy to cook. Did I mention its healthy, low fat and low in cholesterol?

If your venturous, serve this with Lebanese basmati rice, hummus and a Mediterranean salad.

Chicken Shish Kabobs

                        3lbs      Boneless/Skinless Chicken Breast

                        3T        Turmeric

                        1T        Garlic (diced extra fine)

                        1/4c     Olive Oil

                        2t         Salt

                        1t         Pepper (Fresh ground so you get big chunks)

                        Pkg      Skewers (wooden preferred, soaked in water)

You might want to consider wearing plastic gloves or your hand will turn yellow from the turmeric!

Wash and dry the chicken. Cut away all the fat you can see.  Cut chicken into 1.5” chunks.

In a large bowl, add all the spices and olive oil. Give it a mix and add the chicken chunks. Using your hands, well coat the chicken.  Grab a skewer and slide on chicken. Not a lot of space is needed between pieces. Wrap each skewer in plastic wrap and chill for about an hour.

After an hour, grill chicken on med heat until done. Don’t over cook the chicken or it will be too dry!

So there it is on this day February 11, 2011.  CM-SDH-Wayne

Cream of Ortega Chile Soup, A Love Story

A bout of influenza left me in the depths of a remote jungle of Mexico.

Outside the town of Oopta, I lifted myself off the cot to glance out the dusty window.

Nothing to see as darkness of the jungle only hinted it was day. 

Laying back down, I hear the leaves rustle.

The door opens and in walks a barefoot maiden wearing nothing more than a cotton dress.

Sunlight creped behind her and revealed a silhouette sent from heaven.

A small breeze teases her hair bringing the sweet fragrance of spice into the room.

Soon my lips will be graced with something sweet and warm.

She brought me Cream of Ortega Chile Soup!

            CREAM OF ORTEGA CHILE SOUP

1             Large Onion

8          Large Ortega Chiles Diced

You buy whole chile’s then roast and remove outer skins. (or)

buy a large can already prepared.

6T        Flour

1qt.     Hot Water

2c        Cream ½ and ½ will do (cream is better!)

4T        Chicken Bouillon

½         Cube Butter

Brown onions in butter then add diced Ortega Chiles and heat well. 

Add flour (premix in a little bit of water) and chicken bouillon. Mix well and add 1qt. hot water.

Cook until soup starts to thicken. Boil a couple minutes.

Remove from heat and add cream. Stir well and serve.

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So there it is on this day February 7, 2011.  CM-SDH-Wayne

“Wit ought to be a glorious treat like caviar; never spread it about like marmalade.”

Noel Coward