served with Potato Salad and Garlic-Lime Brussels Sprouts Presented by Ronna Reed for January 17, 2007
Cajun Blackened Catfish (Serves 3-4) Here's what you'll need:
• 1 pkg. Celebrity Catfish Fillets (about 3/4 lb), slightly defrosted
• 6 Tbsp. butter
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. white pepper
• 1 tsp. cayenne or chipotle powder • 2 Tbsp. Herbs de Provence (may substitute any dried herbs) • lemon or lime wedges
Heat cast iron skillet with lid on high heat until very hot. Meanwhile, melt butter in saucepan over very low heat and add spices. Dredge individual fillet in butter spice mixture, then immediately place in hot dry skillet. Cover skillet and cook fillet for two minutes. Open cover, turn fillet, and re-cover pan. Turn heat off. Continue to cook fillet for two more minutes. Repeat process with remaining fillets. Serve warm fillets with lemon or lime wedges.
Cajun Potato Salad (Serves 4-6) Here's what you will need:
• 6 medium potatoes• 1 large pickle, medium dice
• 3 green onions, minced• 2 boiled eggs, shelled and chopped
• 1 cup mayonnaise• 1 tsp. red wine vinegar
• 1 tsp. sugar• 2 tsp. Dijon mustard
• salt and pepper to taste• Tabasco sauce to taste
Wash potatoes and boil them in salted water for about 20 minutes until tender in the middle. Cool potatoes thoroughly, then dice them in one-inch chunks. Mix potatoes with remaining ingredients. Refrigerate until ready to serve.
Pull any loose leaves off the sprouts, then slice them in half. With the flat side down on the cutting board, slice very thin. Add Brussel sprouts, oil and garlic to a pan over medium-high heat. Stir constantly for at least two minutes. Then add soy sauce, lime juice and sugar. Continue to cook for another minute or two until the sprouts have caramelized slightly. Serve warm.
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