CrawFish Sauce Over Baked CatFish

CRAWFISH SAUCE OVER BAKED CATFISH

When I was child growing up in East Texas,I did not eat Craw Fish. Kids would play with crawfish like pets. They did not look too good to eat.Well...until I met a guy who lived in New Orleans who change the menu.

I was invited to go to meet his family in New Orleans, you know that place is known for a lot of seafood. He took me to the seafood market and low and behold that was a big display of Crawfish.

He ask me to try one of those little guys that had been cook and season. (I said, I'm good).He stated if you love me like I love you. you will try one...  I tasted one and guess what?? I Married him.

This is a great little recipe I got off the website
http://www.tonychachere.com/

1/4 pound Tasso

4 tablespoon Chopped Bell Pepper

4 tablespoon Yellow Bell Pepper

4 tablespoon Red Bell Pepper (Chopped)

1 tablespoon Chopped Onions

1 tablespoon Italian Seasoning

4 tablespoon Mushrooms

1/2 cup Butter

4 Whole Catfish Fillets

1 cup AllPurpose Flour

3 teaspoon Tony Chacheres Original Creole Seasoning

1 teaspoon Lemon Juice

1 teaspoon Worcestershire

1/2 cup Heavy Cream

1 pound Crawfish tails

Directions:

In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.

Saute' until render.

Add mushrooms and saute' for 2 minutes.

Remove from heat and set aside.

Dredge fish in flour seasoned with Tony Chachere's Original Creole Seasoning.

In a skillet, fry fish in butter until golden brown on both sides, turning once.

When done, add lemon juice and Worcestershire sauce.

Coat fish well and remove to warm platter.

Cover and keep warm.

In the same skillet, add cream.

Heat and stir well.

Add crawfish and vegetable mixture.

Cook for 3 minutes

Adjust seasoning.

Pour over catfish.

Salmon Bread

Salmon Bread Dough Recipe http://fiberfervor.wordpress.com/2009/12/28/crawfish-bread/
Thanks

.

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10×14″ rectangle. Spread the filling on top of dough. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect.

salmon Filing

1 16-ounce package beef  Hot Sausage

1/2 cup unsalted butter (1 stick)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 tablespoons minced garlic

1 8-ounce package cream cheese, softened

1 8-ounce package Velvetta cheese, cut into 1/2-inch cubes

1 pound salmon thawed and drained (but not rinsed)

1 bunch green onions, sliced

2 tablespoons fresh lemon juice

1 tablespoon parsley flakes

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 tablespoon garlic powder

1/2 teaspoon Lea & Perrins (Worcestershire sauce)

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Fried Pacific Cod

FRIED PACIFIC COB FISH

I am in love with this fish called Pacific Cob. "Don't get me wrong" I love all kinds of fish but this one is so awesome. The white mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

In the northwest pacific catches a lot of cod by the united states. I call that good eats. Cod belong to the same family (Gadidae) along with both haddock and pollock. It's not surprising that the words "cod" and "cold" are so similar since cod need the cold, deep, Arctic waters to grow, reproduce and survive.

Cob has a good milder cleaner taste than Catfish where Catfish is eating a lot in the southern states and always bought to the table on fish night. But I like the texture of the cob and I am happy trying another kind of fish market.

If you don't like fish and never eating fish..I think you should try Pacific Cob and those who don't like catfish should try Pacific Cob.

Cook A Fish Friday Night Dinner

3 cups cooking oil

2 lbs fresh cod fish fillets

Lightly Season Cob With...

Red Lobster Cajun Seasoning
Ingredients:

   2 tsp Cayenne Pepper

   1 1/2 tsp Salt

   1 tsp Black Pepper

   1 tsp Paprika

   1 tsp Cumin

   1 1/4 tsp dry Mustard

   1/2 tsp dry Thyme

   1/2 tsp dry Oregano

   1 tsp Onion Powder

   1 tsp Garlic Powder

Directions:
Combine ingredients well. Place in an airtight container and store in a cool dry place.

Use...

All-Purpose Deep Frying Batter
Ingredients

     1 cup all-purpose Flour

     1 tsp Baking Powder

     1/2 cup Cornstarch

     1 cup Water

     2 tsp Salt

     1 tsp Sugar

     1 tsp Oil

Directions

Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.

Lemon Tartar Sauce

Ingredients

     1/2 cup Mayonnaise

     2 Tbsp Dill Pickle, finely chopped

     2 Tbsp Green Onion, finely chopped

     1 Tbsp Lemon Peel, freshly grated

     2 tsp Lemon Juice, freshly squeezed

Directions

In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving. Makes about 3/4 cup.

Left Over Bowl Of Mashed Potatoes

THE LEFT OVER BOWL OF MASHED POTATOES

Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???

What to do with them? I have some plans for those last night side of Potatoes. Everyone love mashed Potatoes and Gravy. Sooooo sometime you cook way too many. Don't push them to the side and forget about them because they are leftovers. I got recipes on the way.

 NUMBER 1 

CHEESY LEFTOVER MASHED POTATO PANCAKES

3 cups chilled leftover mashed potatoes

1/2 cup Sharp shredded cheddar cheese

2 Tablespoons chopped scallions

1 egg beaten

1/2 cup all-purpose flour

3 tablespoon self-raising flour

Canola oil for pan-frying


DIRECTIONS:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.

Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).

Now you can add the left over gravy over them and make another great side.

                                      

NUMBER 2

Bake Potatoes

Ingredients:


4 cups leftover mashed potatoes

4 chopped green onions

black pepper and salt to taste

1/2 cup sour cream

4 slices bacon, fried until crisp and crumbled

1/2 cup grated old cheddar cheese

1 stick butter


Directions:


Preheat the oven to 350°F.

Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.

NUMBER 3

SHEPHERD PIE

Topping

6 cup left over potatoes

1/2 butter

2 garlic cloves, minced

2/3 cup whole milk

3/4 cups (packed) coarsely grated kasseri cheese

salt and pepper to taste


Topping

Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.

Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 pounds lean ground beef or lamb

2 tablespoons worcestershire sauce

1/2 cup beef stock

1 1/2 cups green peas

6 cup left over mashed potatoes

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.

 Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.

 Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered  rake through with a fork so that there are peaks that will brown nicely.

 Place the dish into the preheated oven and cook until browned about 20 minutes.

Make it an Individual serving

Butter Lima Beans

BUTTER BEANS
These dried and canned super beans are available throughout the year.The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black.

These super beans are a very good source of cholesterol-lowering fiber Lima beans like other beans, are rich in dietary fiber.

Lima beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply.

If you have insulin resistance, hypoglycemia or diabetes, Lima beans can really help you balance blood sugar levels while providing steady, slow-burning energy.

If you keeping red meat out your diet eat more Lima they are a good source of protein

How to Choose and Store Lima Beans

If you purchase frozen Lima beans, shake the container to make sure that the beans move freely and do not seem to be clumped together since the latter suggests that they've been thawed and then refrozen.

Store dried Lima beans in an airtight container in a cool, dry and dark place where they'll keep for up to six months.

If you purchase the beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times.

As cooked Lima legumes are very perishable, they'll only keep fresh for one day even if placed in a covered container in the refrigerator.

Fresh Lima beans should be stored whole, in their pods, in the refrigerator crisper where they'll keep fresh for a few days.

Frozen Lima beans do not need to be thawed before being cooked.

 Perfect Bowl Of Lama Beans

Ingredients

2 pounds baby Lima beans, fresh in the shell, or one 10-ounce package, frozen

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon black pepper

Directions

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving

The Dry Butter Lima Beans With Ham Hock

These Beans Cook Longer

2 or 3 Med Ham Hock are 3 Turkey Tails

1 Med Onions chopped

1/4 cup chopped red bell pepper

1 Clove Garlic Crushed 

3 Stalk Celery Chopped 

Black Pepper And Salt To Taste

1 Large Bag Dry Beans 

1/2 Stick Butter add after beans are done

1 stick margarine

1 bay leaf

Soak dry beans about two hours pouring 

hot boiling water on them and let cool

down to room temp.remove the water 

from the beans.

Place ham hocks or turkey tails in a stockpot with enough water to 

cover. and cook for an hour and 1/2 with one stick of margarine.

Adding all Ingredients

Cook  one hour  and 30 minute longer on low until beans or tender and creamy add butter

remove the ham hocks or chop up and serve.

  

Chicken Spaghetti

CHICKEN SPAGHETTI

1 whole chicken about 3-5 pounds

2 lb regular velveeta cheese

1 can hot rotel tomatoes

1 lb spaghetti pasta

1 stick butter

1 can cream of chicken soup undiluted

1 large onion  chopped

1 cup green bell pepper

1 cup chopped red bell pepper

1 cup chopped celery

1 can green peas

salt and pepper to taste


Directions

Cover whole chicken with water in a large pot adding salt and of black pepper to taste to water.

Remove chicken when completely done and tender and start deboneing, about 30  minutes.

Boil spaghetti pasta in remaining broth according to package directions.

Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

Melt the butter in a sauce pan and saute the vegetables.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Add the can of drain Green Peas last and mixing in very well.

Add cheese on top and bake until cheese melt

Aretha Frankin's Peach Cobbler

Emeril Lagasse and Aretha Franklin finish her peach cobbler with cinnamon, nutmeg, and butter and serve it with vanilla ice cream and powdered sugar.

Tanya Holland...Soulfood Chef

The Restaurant That's Changing the Face of Gritty West Oakland Tanya Holland dreamed of becoming a star chef. Who knew she'd find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?

By Emily Kaiser Thelin

You Go Gurl....!



Read More About Tanya Holland
http://www.oprah.com/food/Soul-Food-Recipes-Brown-Sugar-Kitchen-Recipes

Buttermilk Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.


My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.

When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!

 

Rainbow Cake

It is time for that wonderful day...Easter Sunday! I like serving a beautiful and colorful cake just for that day. My family love this cake because it has a unique favor and color as well. I use Jell-O favor in every layer.


Choose your family about 5 or 6 favorite Jello-O mix. Next buy Dancan Hine Cake mixes. you can really match these favors and add more bold favor to the cake mix with using the Jello-O.

If you want a green layer cake buy classic white cake mix and add 6 tablespoon of lime Jello-O

If you want a Orange layer cake buy Orange Supreme and 3 tablespoons orange Jell-O

You'll get the Picture....so on and so.(If you use one box of cake mix. follow cake mix direction and put half in a bowl and add just 3 tablespoon of Jell-O to each bowl and bake.

you can frost your cake like an Easter Egg with an icing tool in many colors

you can also wrap them and keep them frozen until you are ready for them and save time.

Stack the layers on top of each other very well with icing on each side

Get bowls and mix your colors using food coloring and 1 tablespoon Jell_O in each favor
Or just no color icing at all.

Classic Vanilla Buttercream Frosting
Ingredients
1/2 cup butter, softened
  4-1/2 cups confectioners' sugar
  1-1/2 teaspoons vanilla extract
  5 to 6 tablespoons 2% milk
Directions
In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

you can get real fancy.

Chicken And Potatoes

Simple Lemon Pie

Ingredients

Pastry


1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling


3 egg yolks

1 1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2 cups water

3 tablespoons butter or margarine

2 teaspoons grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue


3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla


Directions

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.