Dress the salad with the accompanying chili-lime vinaigrette to complete the Southwestern slant of the salad. This should serve two to four.

RECIPES

Shrimp, Corn, and Black Bean Salad

Ingredients

• 10  16-20/pound frozen shrimp with shells, thawed
• 2 tablespoons liquid Zatarain’s crab boil
• 2 tablespoons salt
• 2 cooked ears of corn
• 1 can (14 ounces) black beans, drained and rinsed
• ½ cup chopped green bell pepper
• 2 ribs, celery, diced
• ½ medium red onion, diced
• ¼ cup pecan halves, chopped coarsely
• ¼ cup sliced black olives
• 2 ounces feta cheese, crumbled
• 8 cherry tomatoes, halved
• salt and pepper to taste

Method

1. Add the thawed shrimp to 4 quarts of boiling water to which has been added the salt and crab boil. Return to the boil and boil for 5 minutes. Drain and chill the shrimp in water and ice. When cool, peel the shrimp. Refrigerate until ready to use.
2. With a sharp knife or circular corn cutter, cut the kernels off the corn cobs. Set aside until ready to assemble the salad.
3. In a large bowl, combine the corn kernels, black beans, bell pepper, celery, onion, pecan pieces, and olives. Add the feta cheese crumbles and toss lightly.
4. Dress with the chile-lime vinaigrette, toss lightly, and top with shrimp and tomato halves.
5. Serve. Makes 2 to 4 servings

Chile-Lime Vinaigrette

Ingredients

• 1 large lime, juiced
• 1 tablespoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ½ teaspoon ground red chiles (your choice of heat)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon  turbinado sugar
• 6 tablespoons extra virgin olive oil

Method

1. In a medium bowl, whisk the lime juice and mustard together untill well combined.
2. Whisk in the dry ingredients until completely incorporated.
3. Slowly, one tablespoon at a time, whisk in the olive oil. Make sure that each tablespoonful is completely incorporated before adding the next.
4. Correct the seasoning with salt and pepper. Then use the entire recipe to dress the shrimp and vegetable salad. Serve immediately.

My own view is that the day has become popular because it provides an excuse to celebrate spring, drink your share of Coronas and/or margaritas, and eat lots of tacos and chips and salsa. That seems reason enough, and I plan to celebrate Cinco de Mayo this year.

Even though Mexican beer (Tecate, Corona, Bohemia, Dos XX, Negra Modelo) is probably the most popular alcoholic beverage for the holiday, there are undoubtedly many pitchers of margaritas drunk before the day is over. These days, many bartenders use bottled margarita mix and cheap tequila. This is a recipe for a not-very-tasty drink that can be used simply to get a buzz (and a headache). A well-made, delicious margarita should be made with fresh lime juice, good quality tequila (preferably “white” or clear, not brown, with the label, “100% agave) and your choice of orange liqueur. Commonly Triple Sec is used, but it is a little harsh for my taste. Cointreau and Grand Marnier are preferable, but my new favorite is Citronge, made by the Mexican distiller of Patrón tequila. You will also need ice to dilute the other ingredients a bit and bring out the flavors. Use coarse salt if you like a salty rim. Just don’t ask me about frozen margaritas – I don’t much like them.

Zacatecas is one of the great colonial cities of Mexico. Shortly after the Spanish conquest, an enormous lode of silver was discovered, and Zacatecas mines provided much of the silver wealth of the Spanish Empire. The city is nested in a beautiful mountain valley with the Sierras nearby. In its heyday, the city was filled with ornate churches decorated with silver, gold, and other precious materials. The churches have been long ago  stripped of their riches, but the beautiful buildings remain. Many shops are filled with gorgeous silver jewelry and household goods. There are charming restaurants and cafés along with comfortable hotels. One of the most comfortable lodgings is fashioned from an abandoned bull ring with modern rooms surrounding the still-existing bull ring. You can almost see the toreadors and hear the crowds.

There is now a namesake of this fascinating city.  Restaurateur Mark Giffen, a James Beard Foundation winning chef best known for his elegant Santa Fe restaurant, The Compound, has created Zacatecas Tacos + Tequila in the Nob Hill district of Albuquerque. It is a casual space that is popular with students from nearby University of New Mexico along with older patrons. There are lots of choices of tequila, as the name suggests, and you can tailor your own margarita with your favorite tequila and orange liqueur. The food consists of creative twists on old standbys – something you would expect from a chef with Giffen’s credentials and reputation.

The queso fundido is beautifully presented and flavorful. House-made chorizo serves as the base of the dish. It is tasty and not too spicy. The cheese is melted , lightly browned, and appropriately oozy. The dish reminds me of the first time I ever had the dish in a sidewalk café in Tlaquepaque, Mexico over thirty years ago.

The fish tacos are well presented with perfectly grilled fish and well-seasoned cole slaw. The best part is the fresh house-made corn tortillas.

The chicken molé is unlike any version of the dish I have ever had. Topped with a nest of fresh spinach, the tender chicken breast is smothered in molé and surrounded with grilled calabacitas.

All in all, ours was a good dining experience and worth another visit.

RECIPE

Favorite Margarita

Ingredients

• juice of 1 large lime
• 2 ounces 100% agave tequila
• 1 ounce orange liqueur
• 2 ice cubes

Method

1. Combine all of the ingredients in a cocktail shaker. Shake.
2. Strain into a 6 ounce bar glass filled with ice cubes. (optional, moisten the rim beforehand and dip in coarse salt.)

This is not the season. Fresh walnuts are not available and pomegranates don’t appear until late summer. Still, I thought about making the dish when I located some walnut halves in the freezer I am under instructions to clear out. I also saw some nice looking poblanos in the supermarket. As well, the walnut sauce sounded too complicated, so I decided to stuff the chiles with some pre-cooked, pre-shelled shrimp from the meat counter and cremini mushrooms from the refrigerator drawer. Then I topped it all with crema, the Mexican version of sour cream. The final dish still turned out green, white, and red because I used some tomatoes in the stuffing.

As a side dish, I made a tomatillo salsa with chipotle. That took only a few minutes and gave a little extra kick for those who wanted it. Avocado slices finished things off for a festive and surprisingly light dinner.

RECIPES

Shrimp-Stuffed Poblano Chiles

Ingredients

• 4 fresh poblano chiles
• ¼ cup walnut halves or pieces
• 2 tablespoons olive oil
• 6 crimini mushrooms, washed, trimmed, and quartered
• ½ pound pre-cooked, shelled shrimp (31/40 per pound)
• 3 Roma tomatoes, peeled, seeded, and chopped coarsely
• ¼ cup scallions including green tops, sliced
• ½ cup cilantro leaves, coarsely chopped
• juice of ½ lime
• salt and pepper to taste
• 1 tablespoon adobo sauce (optional, see recipe below)
• Mexican crema

Method

1. Roast poblanos over an open flame until the skin is evenly charred. Place in a zipper bag, seal, and let rest until cooled. Then remove the charred skin under running water, slit one side, remove seeds and core, dry, and set aside.
2. In a small sauté pan over medium heat dry roast the walnuts until lightly browned and the oils have begun to be released. Stir frequently. Be careful not to burn. Remove from the heat, cool, chop coarsely, and set aside.
3. In the same sauté pan, heat the olive oil over a medium flame. Add the quartered mushrooms and sauté until they are soft and lightly browned. Drain, cool, and set aside.
4. In a medium bowl, combine the shrimp,  walnuts, mushrooms, shrimp, tomatoes, scallions,  cilantro, and lime juice. Adjust the seasoning with salt and pepper. Stir in the optional adobo to suit your taste.
5. Fill the prepared poblano chiles and arrange on individual plates. Drizzle with crema, and serve.

Roasted Tomatillo-Chipotle Salsa

Years ago, the first time I made this for my chef son-in-law, he liked it so much that he copied the recipe to the collection he keeps in his laptop. The salsa is refreshing and quite different from the usual bottled kinds. You can make it as hot as you like by varying the number of chipotles and the amount of the adobo sauce. Tomatillos, along with tomatoes, belong to the nightshade family, but they are more tart than tomatoes, stay green when ripe, and are covered with a papery husk that needs to be removed before eating or cooking. They can be eaten raw, but the tart flavor is not very good, in my opinion. Roasting them mellows the flavor. Tomatillos  used to be hard to find except in Mexican grocery stores, but now they are in nearly every supermarket. Chipotles are actually smoked jalapeños. You can find them canned in a spicy adobo sauce.

Ingredients

• 5-6 fresh tomatillos (about 1 pound)
• 1 tablespoon olive oil
• 1 small red onion, chopped fine
• ½ cup cilantro leaves, stemmed and chopped coarsely
• 2 chipotles (canned in adobo sauce)
• 1 tablespoon vinegar
• 1 teaspoon dried Mexican oregano
• salt and pepper to taste

Method

1. Remove the husks of the tomatillos. Then broil them for 15 to 20 minutes on a baking sheet that has been lined with aluminum foil. Turn occasionally. Remove from the broiler when the skin has dark brown spots all over and the flesh is soft and somewhat watery.
2. In a small skillet, sauté the chopped onion in the olive oil until soft and translucent. Do not brown.
3. Transfer the onion to a medium bowl. Chop the tomatillos finely and add them to the onion. Add more adobo sauce if you want the salsa to be more piquant. Stir in the vinegar and cilantro. Correct the seasoning with salt and pepper.
4. Serve as a dip with tortilla chips or as a condiment with a main course.

Great reviews on local food blogs and by Michael Bauer in the San Francisco Chronicle have certainly helped with their popularity, but the excellent service by “celebrity” wait staff, creative cocktails, and – of course – the imaginative food have drawn in lots of repeat customers and regulars.

The chefs have travelled to places as far away as Chicago and Mumbai to cook at the invitation of restaurants and chefs in those settings.

Now, even before the first anniversary of their enterprise, Sarah and Evan are enjoying an experience that once they could only dream of. Along with their friends,  the husband-wife team who operate State Bird Provisions in another part of San Francisco, they are among five finalists for the James Beard Foundation award for the outstanding new restaurant in the United States.

For those of you who don’t know, the James Beard Foundation Awards is cooking’s version of the Oscars. It is black-tie/long dresses in the Lincoln Center in New York City. There are categories for all sorts of food-related honorees, including best chef, best restaurant, best restaurateur, best television show, best cookbook, even best food blog (I am not on the list). There are lots of pre- and post-event parties, so it becomes a days-long celebration of food. I am certain that there is a lot of amazing food at all of the parties and events.

I thought you might be interested in the lists of finalists in two categories: Best New Restaurant and Individual Food Blog, so here they are:

BEST NEW RESTAURANT

• Empellón Cocina                       NYC
• Grace                                           Chicago
• The Ordinary                             Charleston
• Rich Table                                  San Francisco
• State Bird Provisions               San Francisco

INDIVIDUAL FOOD BLOG

• Cannelle et Vanille                       www.cannellevanille.com    Aran Goyoaga
• Hunter Angler Gardener Cook   www.honest-food.net           Hank Shaw
• Vinography                                      www.vinography.com           Alder Yarrow

Cookbook, television, and journalism awards will be announced on May 3, 2013. The other awards will be announced May 6, 2013. If you are interested in checking out all of the finalists in all of the categories, go to www.jamesbeard.org/awards

I was reminded of a wonderful dish that a Swedish friend of ours always prepared for her Christmas smörgåsbord: Jansson’s frestelse (Jansson’s Temptation). Potatoes and anchovy filets were arranged in alternating rows and then topped with onions, cheese, cream, and eggs. The casserole was baked until the mixture was puffed and golden.  I decided to try that same thing, substituting thinly sliced potato for the grated potatoes and ham cut into bâtonett instead of dice. Scallions would serve as the onion representative.

RECIPE

Ham, Potato, and Onion Gratin

Ingredients

• 1 medium russet potato, unpeeled
• 1 ham steak, ½ inch thick and about 8 ounces
• 3 scallions including green tops, cut into ¼ inch rings
• 4 ounces Swiss (Emmental) cheese, grated
• 3 extra-large eggs, beaten
• 1 cup heavy cream
• nutmeg
• salt
• pepper

Method

1. Using a mandoline, slice the unpeeled potato crosswise into 1/16 inch thick rounds. Soak in water until ready to assemble the casserole.
2. Remove any fat and bone from the ham steak and cut into strips ½ inch x ½ inch x 2 inches. Set aside until ready to assemble the casserole.
3. Combine the beaten eggs with the cream and season with nutmeg, salt, and pepper.
4. In a well-greased 8 x 8 x 2 inch ovenproof glass pan, arrange an overlapping row of potato slices that have been drained and patted dry.
5. Next to the row of potatoes, arrange a row of the ham slices. Then begin a second row of potatoes, another row of ham pieces, and finish with another row of potato slices.
6. Sprinkle the top with half of the cut-up scallions, half of the grated cheese, and cover with half of the egg and cream mixture.
7. Make a second layer of alternating potato and ham slices, using all of both. Sprinkle with the remaining scallions and grated cheese.  Cover with the remaining egg and cream mixture
8. Bake in the middle of a pre-heated oven at 350° (175°C) for 1 hour and 15 minutes. If the top becomes too brown, cover with aluminum foil.
9. When the casserole is golden brown and the potatoes are tender (test with a small knife), remove from the oven, let rest for 5 minutes to set up a bit, and serve immediately while still warm.

The other thing I found in the freezer was a package of shrimp (21-30/pound size), and they became the inspiration and base for shrimp creole. In Louisiana, shrimp creole can be a simple country dish or a fancier version for company dinners and buffets. For that reason, some folks think it is just too complicated for a quick dinner. Too bad, because it is easy to make and fairly fast. This version took me about two hours to prepare, but that was because I was running around finding props and making images. You should be able to whip it up in a flat hour or so.  Served with cooked rice, this recipe should serve 2 to 4 persons.

Something you need to know before you start this recipe is that shrimp creole can be as piquant as you like. For family reasons, we don’t put much heat into Cajun and Mexican dishes, but if you enjoy heat, by all means use the hot sauce with abandon. For this dish – since it is from Louisiana – I suggest either Tabasco or Trappey’s.

RECIPE

Shrimp Creole

Ingredients

• fresh or frozen shrimp (21-30/pound), shells on – allow 5 to 6 for each serving
• 2 cups vegetable stock
• 2 tablespoons bacon drippings
• ½ large yellow onion, chopped
• 2 scallions, chopped, including green tops
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 garlic clove, minced
• 1/8  teaspoon ground bay leaf
• ½ teaspoon ground thyme
• 1½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons paprika
• 1 teaspoon Tabasco sauce (optional or to taste)
• 1 can (14 ounces) tomato sauce
• 2 Roma tomatoes, seeded and chopped
• 1 teaspoon sugar
• juice of ½ lemon

Method

1. Peel and clean the shrimp. Refrigerate the peeled shrimp until ready to add to the cooked sauce. Save the shells.
2. Prepare shrimp stock by combining  the vegetable stock and shrimp shells in a small saucepan. Bring to the boil and then simmer for 15 minutes. Strain. You should have about 1½ cups of shrimp stock.
3. In a 4 quart stockpot, melt the bacon drippings over medium heat. Add the onions, cover, reduce the heat to medium-low, and sweat the onions for 5 minutes or until they are translucent.
4. Add the scallions, celery, and green pepper, raise the heat again to medium and cook the vegetables until tender, about 10 minutes.
5. Stir in the shrimp stock, garlic, bay leaf, thyme, salt, pepper, paprika, and optional Tabasco sauce. Bring to the boil for 5 minutes.
6. Then add the tomato sauce and reduce heat to the simmer for 10 minutes or so.
7. Add the chopped tomatoes and simmer just long enough until the tomatoes are softened
8. Correct the seasonings, add the sugar and lemon juice. Then add the shrimp and stir them into the sauce until they are cooked and pink – no longer than 5 minutes.
9. Serve immediately over cooked rice. Allow about ½ to 1 cup of rice for each serving.

The recipe came from one of Sarah’s cooking friends, Deanie Hickox, who at one time worked as a pastry chef at Michael Mina’s in San Francisco.  The original version made enough cornbread for a crowd of restaurant customers, so I adapted it for the home baker. You’ll see that my finished cornbread fell a little in the middle.  That was from my using too much baking soda for this altitude (7,000 feet). If you are a high altitude baker,  see the note below

RECIPE

Ingredients

Dry Mix

• 1½  cups all-purpose flour
• ½ cup cornmeal
• 1½ teaspoons baking soda *(for high altitudes, reduce to 1 teaspoon)
• ¾  cup sugar
• 1 tablespoon salt

Wet Mix

• 2 large eggs, beaten
• 4 ounces (one stick) unsalted butter, melted and cooled
• 1 cups buttermilk
• ¼ cup cream
• 1/3 cup canola oil
• 1½ tablespoons honey

Method

1. Combine dry ingredients
2. Mix eggs and butter, and then add other wet ingredients. The order is important to keep the butter from solidifying too much.
3. Add the wet mix to the dry mix and stir. Don’t worry about getting out all the lumps. Most of them are lttle clumps of butter that will melt during baking.
4. In a pre-heated oven, bake at 350°F (177°C) in a greased 8 x 8 x 2 inch pan for about 45minutes. Cover with foil if the cornbread takes on too much color.
5. Cool for 5 minutes. Then cut into serving-sized squares.
6. For dessert, add macerated strawberries or other fruit, and top with whipped cream.

On top of that, being a thrifty shopper, I take advantage of bargains, so when there is a toofer- one, or even better a three-for-one sale I can’t resist. One result of this practice is that our freezer has become packed with packages of meat, poultry, and fish.

Periodically my wife stacks all of the frozen goods on the kitchen counter and issues an ultimatum, “Get rid of all of this before you buy any more.” I am currently working under one of those early warning messages. Today’s recipe is the result of my efforts and is based upon my wondering about what to do with a package of ground turkey that has been languishing at the bottom of the freezer compartment for months. Part of the reason for that is that I am not a big fan of ground turkey. Another reason is that I can’t think of anything to make with it.

So, with some frozen ground beef that was also in the freezer, I decided to make meatloaf. Now I know that everyone who reads this blog is likely to have his or her own favorite meatloaf recipe, and I also know that most readers are looking for ways to make something fancy, exotic, complicated, or all of those things.

Sorry, I hope that you will bear with me on this one, because the meatloaf turned out pretty good – that meaning you couldn’t taste the ground turkey. The best part was that there was enough left over for cold meatloaf and ketchup sandwiches the next day. And after all, that’s the reason most folks make meatloaf in the first place.

RECIPE

Turkey/Beef Meatloaf

Ingredients

• 2 thick slices French bread
• 1 cup milk
• 2 jumbo eggs, lightly beaten
• 2 tablespoons ketchup
• 1 tablespoon sriracha hot chili sauce
• ½ medium yellow onion, chopped
• ¼ cup finely minced parsley leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground thyme
• 1/8 teaspoon ground bay leaf
• juice of ½ lemon
• 1 pound ground turkey
• 1 pound ground beef (85% fat)
• 4 strips thick cut bacon

Method

1. Tear the French bread into pieces and put in the bowl of a food processor. Process into coarse crumbs and then transfer to a large bowl.
2. Add the milk to the bread crumbs and let stand for 5 minutes until the milk is completely absorbed.
3. Stir in the eggs, ketchup, chili sauce,  onion, parsley, salt, pepper, garlic powder, thyme, bay leaf, and lemon juice.
4. Then add the ground turkey and ground beef. With a large spoon or, better, your freshly washed and dried hands, mix the ingredients until they are well combined.
5. If you are a perfectionist, brown a small ball of the mixture in a small hot skillet, taste, and correct the seasonings. If you are more casual, like me, pack the meatloaf mixture into a large (9x5x2½ inch) greased bread pan.
6. Arrange the bacon strips on top of the meatloaf so that it is completely covered. You may have to cut the bacon strips into pieces to do that.
7. Cover with foil and bake in the middle of an oven preheated to 300°F (150°C) for 1 hour. Remove the foil and bake for another 15 minutes. Remove the foil and place the loaf under the broiler until the bacon is brown and crisp.
8. Remove from the oven, cool for 5 minutes, cut into ½ inch slices, and serve.

When we were dating, my wife, Susan, often made spoonbread at my request. She had many special dishes that proved she was a great cook, but without a doubt, spoonbread was one of her major achievements. After our children became old enough to have favorite foods, spoonbread was one of them, so much so that Susan sometimes made two separate spoonbreads for one meal.  

During our most recent visit to East Texas, Susan made spoonbread  for her brother, sister, and brother-in-law. I flew in for a late dinner, and all I got was a dab. That was better than nothing, though, and many a late diner has missed out on Susan’s spoonbread.

Some recipes call for added cheese. This version gilds the lily with added ham, mushroom duxelles, and scallions. The cheese can be added by serving the spoonbread with Mornay sauce. You don’t have to add all of those things. The basic model is good enough to keep you coming back for more.

For this post, I combined the dressed up spoonbread with fresh asparagus and braised lamb shanks – both go well with Mornay sauce.

RECIPES

Ham and Scallion Spoonbread

Ingredients

• 1 cup yellow cornmeal
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter, melted
• 1 cup milk
• 3 extra-large eggs, separated
• ½ cup cooked Black Forest ham, finely chopped
• ¼ cup finely diced sautéed mushroom duxelles, squeezed dry
• ¼ cup scallions, finely chopped, including the green tops

Method

1. In a  4-quart saucepan, combine the cornmeal and milk. Bring to the boil, reduce to a simmer and cook for 15 minutes until the cornmeal is soft.
2. Remove the cooked cornmeal from the heat. Then stir in the salt, baking powder, melted butter and additional milk.
3. Beat the egg yolks until foamy. Stir into the cornmeal mixture. Mix well to reduce lumps – you won’t be able to get rid of all of them.
4. Stir in the chopped ham, mushrooms, and scallions.
5. Beat the separated egg whites to form stiff peaks. By thirds, fold the egg whites into the cornmeal mixture. Do not beat.
6. Pour the batter into a greased two-quart soufflé dish and bake for 1 hour  in the middle of an oven preheated to 325°F (163°C).
7. Serve immediately while the spoonbread is still puffed.

Mornay Sauce

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• ¼ cup grated Swiss cheese
• ½ teaspoon lemon zest
• juice of ½ lemon

Method

1. In a 2 quart saucepan, melt the butter over medium heat
2. Stir in the flour and cook for several minutes to remove the raw flour taste.
3. Add the half and half, salt, pepper, and nutmeg and stir over medium heat until the mixture thickens.
4. Remove from the heat. Stir in the cheese until it is completely melted.
5. Stir in the lemon zest and juice and adjust seasonings.
6. Keep warm until ready to serve with the spoonbread.

The hush puppies were golden balls of melt-in-your mouth goodness – crispy outside, creamy inside of cornbread and chopped onions.  Now, you may have had the eraser-shaped hush puppies in one of the big “country-style” chain restaurants, but those are a pale, tasteless copy of the real thing. The Cypress Inn had the real thing, and you could make a whole meal of hush puppies alone.

The catfish was equally delicious with a golden, crunchy outside of cornmeal crust  and the flavorful tender catfish inside.

Catfish, especially those caught from a lake or bayou can have a muddy taste to them. These days, though, most are farmed in huge tanks or ponds. Still, it’s worth using an old trick that locals swore by to get rid of the muddy taste. A good soak in buttermilk is supposed to brighten the taste of the catfish, and I do belive that it works. That soak is part of the method of this recipe.

The other parts of the Cypress Inn meal  were the hand-cut cole slaw and the fresh cobbler, apple or peach depending on the season. You probably have your own favorite recipes for these, but you definitely need to have some slaw, tartar or cocktail sauce, and fruit cobbler handy when you sit down to enjoy fried catfish with hush puppies.

RECIPES

Fried Catfish

Ingredients

• 4 catfish fillets, skin and bones removed, about 4-6 ounces each
• 1½ cups buttermilk
• 1 cup flour
• 1 tablespoon Old Bay seasoning
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon  ground black pepper
• 1 cup yellow cornmeal
• vegetable oil for frying

Method

1. In a shallow pan or plate, cover the catfish fillets with buttermilk. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. In another pan or plate, combine the flour, seasoning, paprika, salt and pepper.
3. Fill another pan or plate with the cornmeal
4. When you are ready to fry the catfish, remove the buttermilk-soaked fillets from the refrigerator and transfer to the plate with the flour mixture, letting any excess buttermilk drain from the fillets. Turn each fillet in the mixture so it is completely coated with the flour mixture.
5. Then transfer the coated fillets to the cornmeal, again turning them so they are completely coated with the cornmeal
6. Fry the fillets, one at a time or in batches  in a deep pan with about 2 inches of vegetable oil pre-heated to 350⁰F (177°C), turning them over so that both sides are golden brown and crispy.
7. Drain on paper towels and serve immediately while still hot.

Hush Puppies

Ingredients

• 1½ cups yellow cornmeal
• ½ cup flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup scallions, green tops only, chopped very finely
• 1 cup buttermilk
• 1 large egg, beaten
• vegetable oil for frying

Method

1. Stir together the cornmeal, flour, baking powder, baking soda and salt so that they are completely mixed
2. Add the chopped scallions, buttermilk, and beaten egg. Mix so that they are thoroughly combined.
3. By spoonfuls, drop the mixture into a deep pan with about 2 inches of vegetable oil that has been heated to 350⁰F (177°C), turning until the hush puppies are golden brown on all sides.
4. Drain on paper towels and serve while still hot.  Makes about 30 hush puppies.