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

Don’t Get Slawed Down

The term Slaw comes from the Dutch. What? According to most dictionaries the only definition is “Typically Southern”. And, if that’s the case, it should contain road kill right?

So why do the culinary experts complicate something so simple and create what’s called German, Mexican, Napa, Oriental or Confetti slaw?  That’s because (according to the Dutch) cabbage is the main ingredient. However the problem we face with this creativity is we lose longevity, mix textures that don’t play together on the palette and add flavors that over power integrity of this compact head of leaves.

Did I mention that many things they add need to remain cold which leads to early deterioration?

So as you plan your next picnic don’t slawbor over something that can be a culinary delight versus just another side.  You achieve  this by:

Keep it simple

Add items that compliment each other and the cabbage

Don’t add anything that needs to be chilled (mayo, yogurt, eggs, etc.)

And most importantly, add the dressing just before your serve the dish.  

Krueger-Krautsalat und das Ankleiden (Krueger Slaw and Dressing)

1 Head Cabbage Chopped

3 Carrot Grated diced

2 Tart Apples chopped (once chopped, toss with lemon juice)

   Pinch salt and pepper

DRESSING (Make a day ahead and leave at room temperature. Add just before serving)

          ½ c      Water

          ¾ c      Apple Cider Vinegar

¼ c      Olive Oil

1 T       Onion Powder (not onion salt)

So there it is on this day January 31, 2011.  CM-SDH-Wayne

Bottled Grandma and Peanut Butter Pie

Why is it that God made the perfect specimen of a woman in the form of Grandma? Pondering this feeling, surly one doesn’t see this in their mother-in-law…unless you look through the eyes of your children. And viola, there it is; a fond reminder of something pleasant.

The feeling is not unlike powdered sugar or warm custard. It doesn’t last long but remains forever. If you want to reacquaint yourself with that yesterday feeling, make this pie and take your first bite with your eyes closed.

            PEANUT BUTTER PIE
                        ½ c      Peanut Butter
                        ¾ c      Powdered Sugar

                        (mix together until  crumbly. Pour 2/3 mix into bottom of baked pie shell)
                        In a pan, mix together the following:

                        2T        Sugar (use heaping tablespoons)
                        2T        Cornstarch
                        2          Egg Yolks (Whip the whites in to a meringue and chill)
                        2c        Milk
                        1½T     Flour
                                    Pinch of salt

Cook above on medium until thick.  Pout over crumb mix. Top with meringue and sprinkle remaining crumb mixture on top.

Let's think of grandma:  http://www.davidhawkins.ca/mp3/Perhaps_Love.mp3

So there it is on this day January 24, 2011.  CM-SDH-Wayne

What’s Blue, Blasts The Buds and Drips Between the Buns? A Classic Bluburg

Not sure who the first person was that stumbled across Blue Cheese but he was probably related to the same guy that opened the first oyster. Freaks!

I have always been interested in leveraging weird tastes and textures and Blue Cheese happens to have both.  Its unique flavor is disgusting and tells you that you shouldn't eat it. You can see the rot, smell the rot, taste the rot and if you really want to run your fingers through it, feel the rot. But at the end of the day, it brings new life to old time classics.

So I offer a twist on typical burger and ask that you dump the stacking habit, dump the American and Swiss cheese and sink your teeth in to something that will surely clog your arteries.

BLUBURG FAMILY CLASSIC

2lbs      Hamburger, Beefalo or Buffalo Meat

            (Make 1/4lb patties)

1pkg     Danish Blue Cheese

½ lb     Bacon

4          Hamburger Buns

2T        Secret Sauce

            1 cup Mayonnaise

½ cup Ketchup

1t Horseradish (to taste)

¼ sweet pickle relish

Preparation:  Cook bacon until very crisp the let cool and chop in to very small pieces. Take 1/4lb patty and place 1T Danish Blue Cheese in the center. Add 1-2T finely chopped bacon. Put another patty on top and crimp edges together. Cook to desired doneness.

Prepare the bun by squirting 1T or more of secret sauce on both buns and add one patty. Add condiments of choice (lettuce, onion and tomato). I like to add a slice of pineapple and Canadian bacon.  Why not, it’s only saturated fat and cholesterol right?

So there it is o

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n this day January 20, 2011.  CM-SDH-Wayne

A Simple Life, Genuine Heart and a Great Pizza Sauce!

Not sure what simple is anymore, but I do understand a genuine heart and appreciate a great Pizza Sauce. Somewhere between stepping over the XBox and a can tomato paste lives a great recipe when feeding nine teenage guys. We all know mass quantity must prevail and with that we are limited to two items: spaghetti or pizza. So why not make your own sauce?

THICK AND TASTY, MOST AWESOME, PIZZA SAUCE

2T        Olive oil and 2T Butter (heat in a pan and add…)

1/2c     Chopped Yellow Onion

2          Cloves Chopped Garlic

Cook to transparent then add

1          Bunch  Chopped Italian Parsley

1          Can Tomato Sauce

1          Can Tomato Paste

Cook until smooth then add everything else

1/4c     Parmesan Cheese

3T        Italian Seasoning (or better yet)

1t         Basil

1t         Oregano

1t         Fennel Seeds

1/2t     Pepper Flakes

1t         Sugar

1t         Salt

1/4t     Pepper

1             Bay Leaf

Simmer for about an hour stirring so it doesn’t stick. Spread this mixture over your favorite pizza crust and add your toppings. I sometimes take flat bread, spread on the sauce, and top with Canadian bacon, pineapple and blue cheese. Amazing!

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