June 15, 2013 · 1:10 pm

Crazy for Catfish

Once maligned as a bottom feeder, catfish has emerged as a popular entrée. It’s farmed in the U.S.A. and is sustainable, unlike many farmed varieties of fish. Catfish is a bottom feeder, true, but it does well in crowded ponds. If you’re interested in eating sustainable foods but you’re on a budget, you’re in luck. Catfish is affordable, tasty, and sturdy. It stands up well to a variety of cooking methods. We eat it blackened, baked, pan fried, steamed, even deep fried occasionally. (A word of caution: wild caught catfish can taste strong and fishy, so stick with farm raised.)

Catfish is on sale this week, so I bought two small fillets. It’s important to buy only what you’ll use within 24 hours. Fresh fish is best, but frozen catfish is very good. Just be sure it’s raised in the U.S.A. Asian catfish is a different species, and it’s not as tasty. Also, because catfish is a bottom feeder, you want to be extra careful of its source. You’ll find raised-in-USA frozen catfish fillets even at the big box stores. It’s convenient to have fish on hand in your freezer.

Today I’m pan frying it. It’s not difficult but it is tasty! No wonder it’s a Southern favorite.

RECIPE

Pan Fried Buttermilk Catfish

Ingredients:

  • 2 small catfish fillets (4-6 oz. each)
  • 1 Tbsp. safflower oil or peanut oil (or neutral taste oil of your choice)
  • 1 cup buttermilk
  • 1 cup cornmeal or a mix of ½ cup cornmeal and ½ cup all purpose flour
  • ½ tsp. salt
  • freshly ground pepper to taste

Directions:

  • Soak catfish in buttermilk for 10 minutes, max.
  • Heat oil in a medium skillet over medium heat.
  • Season corn meal with salt and pepper. Mix to combine.
  • Dredge each catfish fillet in the corn meal.
  • Place each fillet in the skillet and cook for approximately 5 minutes. Turn. If fish sticks to pan, wait at least another minute to turn.
  • Cook 4-5 minutes on the second side.
  • Plate and serve immediately.

Serves two. Serve with steamed vegetables, cheese grits, and a whole grain roll.

Catfish is versatile, flavorful, and good for you. Give it a try.

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June 8, 2013 · 9:49 am

BLUEBERRIES!

This weekend we attended a blueberry festival in a little town in Florida, where we sampled a variety of products made with blueberries. It inspired me to create a blueberry recipe for a smoothie. Although it’s easier in a Vitamix, the food processor or blender will work (any appliance that purees). This one is a healthful breakfast for two, and very delicious. Enjoy!

RECIPE

Ingredients:

  • 1 cup unsweetened almond milk (or yogurt or soy milk)
  • 1 orange, quartered and peeled
  • ½ banana, peeled
  • 1 cup frozen blueberries
  • ½ cup frozen peaches

Directions:

  • Add all ingredients in order listed to the Vitamix container.
  • Secure lid. Turn on Variable Speed 1, gradually increasing to 10 then High.
  • Blend for approximately one minute. Use tamper to move food into blades if necessary. (if mixture is too thick, thin with a Tbsp. of water)
  • Turn off Vitamix, remove container, then pour into two glasses.

Yield: 2 servings

Note: Drink through a straw. Blueberries stain!

Process until smooth.

Process until smooth.

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April 3, 2013 · 1:14 pm

Corn on the Cob? I’m all ears!

Fresh corn is already in season here in Florida. It’s full of fiber and vitamins, but also high in carbs. My husband and I share an ear of corn. That way, we can enjoy it often without overindulging.

There is a YouTube video of cooking corn on the cob in the microwave with no pre-cleaning, but I’ve lost track of it. For those who haven’t tried this super easy method, here is a slide show:

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March 27, 2013 · 1:06 pm

Shine On Blog Award Nominee

Thanks so much to Nancy Cohen for nominating the Hasty Tasty Meals Kitchen for a Shine On award.

THE SHINE ON AWARD

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The Shine On Award Rules

  1. Link back to and thank the blogger who nominated you.
  2. Post the badge on your blog.
  3. Answer the questions posed to you.
  4. Nominate five bloggers who shine a little light in your day and notify them.
  5. Ask five questions for your nominees.

Nancy’s Questions for Me:

What genre do you read for fun?

Romance. I love most sub-genres of romance fiction. I confess I also read cookbooks for fun.

Do you revise as you go along or wait until your first draft is done?

I revise as I go, which makes me a slow producer. I’ve tried turning off my internal editor. Can’t do it.

What advice would you give aspiring authors?

Don’t be defensive about critiques.  Seek feedback from stronger writers and heed their advice. Enter drawings at writing conferences for critiques from editors or authors. And always–always–thank them for their help.

Do you have beta readers and who are they?

Yes, my author friend Judith Leigh is my beta reader. Author Dee S. Knight is my critique partner. Both are incredibly supportive and helpful.

What’s an interesting item you’ve researched for your current work in progress?

The witness security program is not very much like it’s portrayed in the entertainment industry. The U.S. Marshalls do a super job at protecting witnesses. They’ve never lost one yet who followed all the rules, but many ignore their handler’s advice. I wrote two pieces of fiction from my research: RECLAIM MY LIFE and VEILED THREAT. As for my cookbook writing, I credit Alton Brown (“Good Eats”) for inspiring me to dig deeper into the science of food. Thanks to him, I now understand stuff like when to use baking soda instead of baking powder, and when to use both.

And I nominate some of my favorite cooking blogs:

The Home Heart Wholesome and healthful recipes on a budget

The Elegant Gourmet Frankie Harvey makes 5 Star Restaurant quality food at home

Ranting Chef Makes new twists on familiar dishes, and does product reviews, too

Chicklets in the Kitchen Writers dishing about recipes and other kitchen happenings.

En Quete de Saveur (flavor quest) Using food preparation to de-stress and enjoy.

Pay these sites a visit and you’ll see why I nominated them for a Shine-on Blog Award.

My Questions for the Nominees:

  1. What attracts you to a recipe blog?
  2. What is your favorite type of recipe to post?
  3. Are you a fan of TV cooking shows? If so, name your favorite.
  4. Do you prefer dining at home over dining in a restaurant?
  5. What is your go-to cookbook, the one you refer to most often?

I look forward to reading their answers.

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