| Chef2Chef Recipe Club - Volume 1 Number 042 - November 13, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ------------------------------------------------------------ Good Morning Recipe Club. Our thoughts and prayers go out to the passengers and crew of American flight 587, which crashed in the borough of Queens in New York City yesterday. Many of the people in that neighborhood are still grieving from the terrorist attacks on their city in September. Our hearts are with them. Today Chef June Jacobs CCP shares a blackened catfish recipe and a side dish that sounds wonderful. She uses a chicken stock and suggests a vegetarian substitute. The "More Than Gourmet" stocks she suggests using if you don't make your own can be purchased from one of our sponsors http://www.clubssauce.com I use them myself. Outstanding! Bon Appetit, Chef David Nelson ----------------------------------------------------------------- Tuesday: Blackened Catfish You really need the heat of a restaurant stove to make "blackened" anything, but this recipe will give you a reasonable facsimile. Makes: 6 servings 6 (6 to 8-ounce) catfish fillets -- cut about 1/2 inch thick. 2 tablespoons melted unsalted butter Creole Seasoning: 1 tablespoon fine sea salt 1 teaspoon ground cayenne pepper 1 1/2 teaspoons freshly ground black pepper 2 teaspoons white pepper 1 teaspoon garlic powder 1. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom. (The skillet cannot be too hot for this dish.) It will take at least 10 minutes. 2. Dip each fish fillet in the melted butter so that both sides are well coated. Sprinkle Creole Seasoning generously and evenly on both sides of each fillet, patting it in by hand. 3. Place in the hot skillet. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (time will vary depending on the fillet's thickness and the heat of the skillet). 4. Turn the fish over and drizzle any remaining melted butter over the fillets. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve the fillets while they are piping hot. Wine Tip: This very spicy fish pairs well with an Alsatian Gewurztraminer. Maque Choux This classic Creole side dish is unbelievable in the late summer when fresh corn and tomatoes are at their peak. Don't count it out, tho' even if you have to use frozen corn and (top-quality) canned tomatoes. Makes 8 or more servings 1/2 cup unsalted butter or 4 tablespoons olive oil 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 small hot pepper, finely chopped (optional) 1 large clove garlic, finely chopped 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds) 1/8 teaspoon cayenne pepper (or to taste) 2 medium tomatoes, peeled, seeded, chopped 1 cup chicken stock (home made or More than Gourmet) 1. Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent. 2. Stir in corn, tomatoes, pepper and cook 5 more minutes, stirring occasionally. 3. Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally. Teacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock. More Than Gourmet makes a delicious, highly concentrated one you can keep on hand. They also make several chicken stocks you can make part of your pantry. Tuesday's Shopping List: 6 (6 to 8-ounce) catfish fillets -- cut about 1/2 inch thick. Fine sea salt Ground cayenne pepper Freshly ground black pepper Freshly ground white pepper Garlic powder Unsalted butter 1 medium onion 1 green bell pepper 1 small hot pepper 1 large clove garlic, finely chopped 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds) 2 medium tomatoes Chicken stock (home made, or see Teacher's Tip) ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |