Saturday, August 25, 2007

Food Stuff Consumption And Miscellany

Friday, August 24, 2007

lg caramel coffee (16 fl. oz.)
1 hash brown (net wt. 2.5 oz.)
1 bacon/egg/cheese on toasted bagel breakfast sandwich
lg coffee (light/sweet)
1 toasted onion bagel (cream cheese)
bottle of pomegranate pear juice (17.5 fl. oz.)
can of lager (12 fl. oz.)
1 breakfast sausage dog (mustard)
2 pints of lager (diff. location)
bag of BBQ flavored pork rinds (net wt. 1/2 oz.)
bag of baked cheese curls (net wt. 1 oz.)
2 pints of lager (diff. location)
can of coke (12 fl. oz.)
2 pints of lager (*) same location
1 hot pork on longroll sandwich (mayo/provolone cheese)
bag of potato chips
1/2 pickle
sm amount of hot peppers
sm side of cole slaw
pack of cigarettes

(*) additional pint of lager


Bayou Blackened Catfish Fillets

The sweetness of the fish lends itself beautifully to blackening spice. Shrimp, scallops, or any firm fleshed fish will work great. The cooking time will depend on the thickness of the fillets. The best way to preheat the skillet and the best way to blacken is outside on the grill. Trust me on this one. Heat the pan for at least 10 minutes over high heat. And don’t forget to clean the grill first! You will need:

1 8-oz catfish fillet per person
vegetable oil
blackening spice (see recipe)

Preheat a 10-inch cast iron skillet until very hot. Brush each fillet with vegetable oil. Sprinkle some blackening spice evenly over the fish, turn over, and repeat. Place the fillets in the hot skillet, and blacken on each side for six to eight minutes, until the fish is firm. Use a spatula to turn the fish and to remove it from the pan. Plate and serve.

Cajun Blackening Spice

Blackening is a standard cooking technique that depends on two very important factors: A hot cast-iron skillet and a good blackening spice. The skillet sears in the flavor as it chars the spices. The tasting heat of your blend depends on the amounts and types of spices you use. Habanero or chipotle powder will add an extra kick. Here is a basic medium hot blend, although you can substitute a store-bought product if you prefer. You can use this versatile spice blend on just about any grilled fish or meat as well. You will end up with about two ounces of spice blend, which should be kept in a shaker for use or airtight container for longer storage. Feel free to increase the recipe proportionately.

1 tablespoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon cayenne powder
½ teaspoon salt
½ teaspoon black pepper

Blend all the ingredients thoroughly. For a finer blend, use a food processor. Catfish in a bag with vegetables, herbs, and beer butter sauce. “En Papillote” is the fancy French term for “baked in paper.” That’s almost exactly what we are going to do, except that we are making our “bag” out of aluminum foil because we’re cooking it on the grill, and paper wouldn’t stand a chance. Preparing fish in this manner creates a wonderfully aromatic, flavorful, and healthy dish. Omit (or add!) butter if you wish. An hour of prep is involved depending on your knife skills, and cooking takes 20-30 minutes depending on the thickness of the fillets. We are preparing four “bags,” one per guest. Serve with your favorite rice dish.

4 8-ounce catfish fillets
4 cloves garlic, chopped
1 small red onion, cut into thin strips
1 small red pepper, cut into thin strips
1 small yellow pepper, cut into thin strips
4 teaspoons unsalted butter
fresh herbs (thyme, parsley, chives, etc.) coarsely chopped
kosher or sea salt
cracked black pepper
4-ounces lager style beer
4 pieces of aluminum foil, 16 by 20 inches each

Lay out the aluminum foil. Rub each piece with a little butter. Place the fish on the foil, then top with the remaining ingredients except the beer. Fold in one side then fold the foil around the fish, leaving one side open. Pour in the beer (1 ounce in each bag), close up the foil, and place on a hot grill. The fish should be cooked in about 20 minutes. Remove the bags from the grill and place on a serving dish. Using a fork and a sharp knife, cut open the bags to reveal a juicy, colorful, and aromatic surprise.

courtesy Tim "The Brew Chef" Schafer and Ale Street News

more cooking with fresh ingredients (do the salsa)


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Allan Smithee said...

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