A Catfish Meal Fit For A King (2) Collection

Discussion in 'Food and nutrition' started by Old Magic1, Jan 22, 2005.

  1. Old Magic1

    Old Magic1 Guest

    Pinto Beans
    Pan Fried Catfish Filets
    Buttermilk Cornbread


    This is a meal fit for a king. Serve with raw green onions, hot peppers,
    lemon wedges and tartar sauce on the side, while sipping your favorite
    cold
    beverage, I prefer an ice cold beer in a frozen mug myself. Yes people,
    I
    mean fit for a King!!!

    Pinto Beans

    1 lb Pinto Beans
    2 lbs Ground Chuck
    2 Tbsp Lard (melted)
    2 Tbsp Kosher Salt
    1/4 tsp Kosher Salt
    2 Tbsp Fresh Course Ground Black Pepper
    2 tsp. Garlic Powder
    5 Tbsp Chili Powder mix
    1 tsp Cayenne Pepper Spice
    4 Habanero Peppers
    1/2 med Red Bell Pepper
    1/2 med Yellow Bell or Wax Pepper
    1 sm can of sliced Jalapeno Peppers with the juice
    1 med White Onion (diced)

    In a large pot, add washed pinto beans and 2 Tbsp salt.
    Add water to about half full, set on high heat and cover.
    In a large skillet or pot, saute the onions in lard over med heat until
    clear. Add the ground chuck and stir well.
    Remove the stems and seeds from all peppers, with the exception of the
    Habaneros (remove the stem but leave the seeds). Finely slice the
    Habaneros length ways and set aside.
    Core the rest of the peppers and finely slice into 1/2 in. long pieces.
    When the meat just starts to brown, turn down the heat and add all the
    peppers and stir.
    Let the peppers cook with the meat for 2-3 min. then add the dry
    ingredients. Cover and Cook over med. heat for 10-15 min.or until meat
    is fully cooked.
    Add a small amount of the bean liquid if it appears too thick while
    cooking, don't burn it. Gently pour this into the pot of pinto beans.
    Turn down the fire under the beans to med., and cook until liquid is
    reduced and the beans are soft, about 2 hrs. Add water occasionally as
    needed to keep from burning.


    Pan Fried Catfish Filets

    4 cups cornmeal
    1 1/3 cups all purpose flour
    3 Tbsp ground cayenne pepper
    3 Tbsp paprika
    1 1/2 Tbsp onion powder
    2 cups lard
    16 filets fresh catfish (skinned and boned)
    4 cups milk

    In a large bowl mix all the dry ingredients, mix well.
    Pour mixture onto a large sheet of waxed paper.
    Place the filets in the bowl and cover with milk.
    Hold up a catfish filet and let the milk drip off.
    Roll the milk-soaked filet in the dry mixture until completely covered
    and
    set aside.
    Heat lard in a large cast iron skillet over medium heat.
    Add the coated catfish filets and cook for 5 to 7 minutes on each side,
    turning once.
    Sprinkling salt on the fish after each turn.
    Cook until golden brown and fish flakes easily with a fork.
    Drain on paper towels.



    Cajun Fried Potatoes

    8 lg. white potatoes, unpared, scrubbed
    Boiling, salted water
    4 Habanero peppers (remove stems and fine chop)
    3/4 tsp. kosher salt
    1 tsp. ground black pepper
    1/2 tsp. onion powder
    1/2 tsp. garlic powder
    1/4 tsp. ground cumin
    1/2 tsp. ground cayenne pepper
    4 cups lard, for frying

    Cut the potatoes into bite size cubes and add to boiling salted water.
    Cook just until fork tender but not mushy, about 7 mins.
    Drain and set aside until cool.
    Combine the salt, black pepper, peppers, onion and garlic power, cumin
    and
    cayenne pepper. Add the potatoes, and toss to coat all pieces evenly.
    Heat lard in a deep skillet to about 350° F or until a piece of potato
    sizzles when added to the grease.
    Gently add the potatoes.
    Fry until golden brown on all sides, turning frequently.
    Remove from fat, drain.



    Buttermilk Cornbread

    1 1/2 cups yellow cornmeal
    1/2 cup all-purpose flour
    1/4 cup shortening
    1 1/2 cups buttermilk
    2 tsp. baking powder
    1 tsp. sugar
    1 tsp. kosher salt
    1/2 tsp. baking soda
    2 Lrg. eggs

    Heat oven to 450° F.
    Mix all ingredients and beat vigorously for 30 seconds.
    Pour into greased round 9 X 1 1/2 in. black cast iron skillet or a 8 X
    8 X
    2 in. square baking pan.
    Bake until golden brown 25 to 30 minutes.
    Serve hot with butter.


    NOTE : If using self rising flour omit the salt and decrease the baking
    powder to 1 teaspoon.


    --
    Old Magic 1
     
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