Posts Tagged ‘Recipes’

h1

Southern Fried Catfish Nuggets

January 5, 2010

This is one of my family’s favorites with my mac and cheese and collard greens.  The trick is to first soak the catfish in milk. Milk is known to remove any fishy taste and smells from any fish the cook decides to use. Also, when using catfish, do not purchase the catfish nuggets already on display in the seafood department. Always ask for catfish filets and cut them into strips. The fish is of better quality and has a very little chance of bones.

SEASONED- Fish FRY 10-oz.

1 lb. of  Catfish filet ( cut into strips)

1 cup milk

2 eggs

1  10 oz package of Louisiana seasoned fish fry mix (avaiable at Publix in the seafood department)

1 tbsp. Lawry’s Seasoning Salt

1 Lemon

After unwrapping the catfish, rinse with water, pat dry. Cut the filets into strips and soak in a large bowl with milk for one hour.  In a small bowl scramble 2 eggs and get a large dish ready for the fish fry batter with seasoning salt mixed in. Remove the catfish from the milk and coat with the egg mixture. Then toss the “egged” catfish in the batter until well coated. Place on a clean plate and continue the process until all the catfish is battered. A very important key is to place the battered nuggets into the fridge to keep the fish chilled and help the batter to set. Do so for at least one hour.  To fry, one can use a deep fryer or a pan filled with 2 inches of vegetable oil. If pan frying, set range to med-hi and wait about 10 minutes or until oil is nice and hot. Test oil by dropping a little of the batter into the oil. If the batter immediately bubbles and rises to the surface, you can proceed to fry. It is important to fry in batches because if you put to much in at one time, the oil temperature will drop and not cook correctly (this can cause fried foods to be soaggy). Each pound of catfish should be divided up into three batches. Drop in a little at a time and cook for 8 minutes (keeping watch of color and making sure that the oil is cooking the top as well). The color should be a dark-golden color. Remove one piece to test, break open, and make sure that the fish is solid in color and texture. Set each batch on a plate with paper towels to soak up any extra oil draining off. After removing a batch and plating, squeeze lemon over fish. Serve with tartar sauce, hot sauce, or enjoy alone!

h1

Grilled Creole and Lime Shrimp

December 29, 2009

This is my husband’s favorite. I made it by accident one day and hoped he would like it. His response, “Oh my…this is the best shrimp I have ever tasted!” The taste alone makes you only want shrimp prepared this way.

1 lb. large shrimp (peeled, and deveined)

1 lime

2 tbsp. Tony Chachare’s Cajun Creole Seasoning (can be found at Publix and Walmart Market

Tony Chachere's Creole Seasoning

place)

1 tsp olive oil (optional)

After you have cleaned the shrimp, toss in the Creole seasoning. It can be best on a grill, but you can also fry on med-hi in a pan with a little bit of oil olive oil. Cook about 2 minutes on each side or until shrimp are solid in color. Squeeze lime juice over the whole dish. NOTE: Do not add the lime with the seasoning before cooking. This will cause the shrimp to start cooking itself due to the acidity. Also when the lime is added with the seasoning, it does not allow the creole seasoning to adhere.  Enjoy this hot, spicy, and well-rounded flavor that are presented in this dish!

h1

French Onion Beef Roast

December 27, 2009

3 1/2 pond rump roast

2 tbsp. Meat Tenderizer

2 packets Lipton Beef and Onion Soup Mix

2 cups Water

Wash roast and pierce heavily with a fork.  Sprinkle meat tenderizer and let it rest in the fridge for 24 hours.  Sprinkle one packet of Lipton’s soup mix at the bottom of a crockpot and place roast on top. Cover roast with second packet of soup mix and then add water around the roast. Place on low for slow-cooking for 8 hours or high for 4 hours (depending on how much time you have). 30 minutes before serving, slice roast and put back into the crockpot with the soup gravy. Served best with mashed potatoes and green beans. While this recipe is so easy, the taste makes your mouth explode with flavor.

h1

Macaroni and Cheese

December 27, 2009

2 cups of uncooked elbow macaroni
1/4 cup (half a stick) of butter, cut into small pieces
10oz. of sharp cheddar cheese, shredded
1 cup of milk
1/4 cup of heavy cream
3 eggs,beaten
3/4 cup of sour cream
1 can of Campbell’s condensed cheese soup
1 tsp. of salt
1 tsp. of pepper
1 tsp. of yellow mustard

Boil macaroni about 7 minutes, until tender. Drain. Put macaroni back into the pot, adding butter and shredded cheddar cheese. Stir until the cheese melts and it sticky. In a crock pot, at all of the other ingredients, stir, add macaroni mixture, stir again, and set on low heat. Cook for 2 hours. 30 minutes before serving, add extra shredded cheddar cheese to the top and cover. Enjoy!!