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Moet & Chandon
White Star
Champagne
>- 750-ml bot.
SURPRISINGLY LOW PRICE
B WINE
Blackstone Merlot Wine 9.99
Or Cabernet Sauvignon,
Zinfandel, or Syrah, 750-ml bot.
Turning Leaf Reserve
Chardonnay Wine 11.99
Or Pinot Grigio, Merlot, Cabernet Sauvignon,
or Sauvignon Blanc, 1.5-L bot.
- •• .• ■
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Visit www.publix.com/wine and sign up for your free
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A(BD)-02/08/07
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Cooking Sequence
• Cut fish and chill - 5 minutes
• Prepare rice recipe and begin to
bring to boil -10 minutes
• Continue fish, complete rice recipe,
and serve - 20 minutes
Serves 4
Meal Time: 35 Minutes
Suggested Items:
Crosse & Blackwell Seafood Cocktail
Sauce or Bennetts Tartar Sauce, Publix
Deli Shredded Coleslaw, Green Giant
Seasoned Vegetables, Bakery Home-Style
Cornbread, Kozy Shack Banana Pudding
Wine Suggestion:
An aromatic, off-dry white Australian wine
such as Alice White Lexia, which features
aromas of apricots, mangos, and lilacs.
Batter-Fried Catfish
11/2 lbs boneless Publix Farm-Raised Catfish Fillets
(thawed, if needed)
1 cup onion ring batter mix
3/4 cup ice water
1 tablespoon Frank's Red Hot Pepper Sauce
1/4 teaspoon pepper
1/2 cup Pillsbury All Purpose Flour
1/4 cup Crisco Pure Canola Oil
1 Cut catfish into large chunks (about 2 inches square);
chill until ready to cook (wash hands).
2 Whisk batter mix, water, pepper sauce, and pepper in
large bowl until smooth and well blended; batter will be
thick. Place flour on plate (may be paper).
Hoppin' John
1 tablespoon Crisco Pure Canola Oil
1 cup trinity vegetable mix
(fresh diced onions, bell peppers, celery)
1 (15.5-ounce) can black-eyed peas (undrained)
1 cup instant rice
1 cup Del Monte Diced Tomatoes with Basil, Garlic, and
Oregano (undrained)
2 tablespoons Oscar Mayer Bacon Pieces
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix.
Visit www.publix.com/aprons for more Apron's® recipes.
©2007 Publix Super Markets, Inc.
Batter-Fried Catfish and Hoppin' John
.i" ’** *, *
3 Preheat large saute pan on medium-high 3-4 minutes.
Place oil in pan; swirl to coat. Dip catfish pieces in flour,
lightly coating both sides, then shaking off any excess. Dip
into batter, turning to coat completely, and then allowing
excess to drip off.
4 Add half of the fish to pan (wash hands); fry 3-4 minutes
on each side or until batter is crisp and golden. Place on
paper towels to drain. Repeat with remaining fish; add a
little more oil, if needed. Serve with sauce.
CALORIES (per 1/4 recipe) 510 kcal; FAT 27g; CHOL 80mg;
SODIUM 910 mg; CARB 32g; FIBER Og; PROTEIN 29g,
VIT A 4%; VIT C 2%: CALC 2%; IRON 10%
1 Preheat medium saucepan on medium 2-3 minutes. Place
oil in pan; swirl to coat. Add trinity mix and cook 2-3 min
utes, stirring often, or until vegetables begin to soften.
2 Stir in remaining ingredients (except rice); bring to a boil,
stirring occasionally.
3 Stir rice into boiling mixture, cover, and remove from heat.
Let stand (covered) 10-20 minutes or until rice is tender.
Serve.
CALORIES (per 1/4 recipe) 260 kcal; FAT 6g; CHOL smg;
SODIUM 520 mg; CARB 41 g; FIBER sg; PROTEIN 9g;
VIT A 10%; VIT C 25%; CALC 6%; IRON 15%
Shortcuts and Tips: For the best results, don't make batter in
advance. Make it immediately before dipping the fish. Use sparkling
water to make the batter even lighter and crispier