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♦ WEDNESDAY, JANUARY 16, 2008
2C
Go fishin for some brand new flavors and textures
.BROILED SALMON STEAKS • BAKED SALMON WITH GEORGIA PECAN HERB CRUST •
CAT CORA'S FAUX FRIED CATFISH • TIPAPIA FILETS WITH MUSTARD PECAN TOPPING-MARINATED MAHI MAHI
By CHARLOTTE
PERKINS
Journal Staff Writer
Whether you love salm
on and Mahi Mahi or just
want to stick with good old
catfish, there’s a lot to be
said for varying your menu
with fish, and all our major
grocery stores are offering
more choices, especially with
filets.
Frying is the most familiar
option in many households,
but you can get some of
the same satisfying crun,ch
by baking with crisp top
pings, or even by grilling.
The two-plate grills (like
George Foreman’s) are great
for cooking fish fillets after
brushing on a little olive oil
and fresh lemon.
If you like to bake filets,
try covering them with a
very thin layor of mayon
naise topped by crumbled
Ritz crackers, just to get
that crispy topping. And
always have some tartar
sauce handy.
A tip for all kinds of fish
cookery. Don’t overcook.
Note in all the recipes below
that the cooking time is gen
erally short.
Broiled Salmon Steaks
4 1-inch thick salmon steak
1 cup olive oil
1/8 cup Dijon mustard
1/4 cup fresh lemon juice
3 tablespoon minced shallots
Dash of pepper
2 teaspoon tarragon
1 tablespoon chopped capers
Mix oil and mustard
together. Add the remaining
ingredients. Pour over fish.
Cover and refrigerate at
least 1 hour (can be refriger
ated overnight).
Broil fish 2-3 inches from
heating element for 5 min
utes. Turn over and broil
on other side. Fish should
flake when cooked. Spoon
extra marinade over fish.
Any extra marinade can be
Great Sides I -- Cornbread Salad
1 package (8-1/2 ounce) cornbread mix
1 1-ounce Ranch-style dressing mix
1 8-ounce (1 cup) fat-free sour cream
1 cup mayonnaise
3 vine-ripened tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped green onions with tops
1 15.5 ounce can pinto beans, drained and
rinsed *
1 cup (4 ounces) shredded Cheddar
cheese
5 thick bacon slices, cooked crisp and
crumbled
1 15.25-ounce can whole kernel corn,
drained
Great Sides II -- Baked Beans
16 ounces (2 cups) Michigan dry navy
beans
2 quarts cold water
1/2 teaspoon sait
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium onion, chopped
Rinse beans; add to water in sauce
pan. Bring to boiling and simmer 2
minutes; remove from heat. Cover; let
stand 1 hour. (Or add beans to cold
water; soak overnight.)
CASSEROLES _
1 lb. ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed
Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Thick & Chunky Salsa OR
Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortillas
(6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (4 ounces)
Cook beef in medium skillet over medi
um-high heat until beef is browned, stir
ring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and half
the cheese. Spoon into 2-quart shallow bak
ing dish. Cover.
Bake at 400°F. for 30 minutes or until
hot. Sprinkle with remaining cheese.
lima Noodle Casserole
1 can (10 3/4 oz.) Campbell’s® Condensed
Cream of Mushroom Soup (Regular or 98%
heated in a small saucepan
and poured over the fish just
before serving.
Baked Salmon with
Georgia Pecan Herb
Crust
Salmon:
6 6-oz. salmon fillets
2 cups chopped Georgia
pecans
2 tablespoons chopped
fresh tarragon
2 tablespoons chopped
fresh basil
1 tablespoon butter
Salt and pepper to taste
Sauce:
1/4 pound fresh sorrel
1/2 onion thinly sliced
1/4 cup white wine
2 cups heavy cream
Juice from 1 lime
Salt and pepper to taste
Preheat oven to 350
degrees F.
Coarsely chop pecans,
tarragon and fresh basil in
food processor. Add butter,
salt and pepper and pulse
quickly until mixed. Spread
the nut mixture on top of
the fillets and bake for 25-30
minutes.
Combine all sauce ingredi
ents in sauce pan and bring
to a boil. Puree and serve
over fillets.
Source: Paul’s
Restaurant of Sante Fe,
Sante Fe, New Mexico
Cat Cora's Faux Fried
Catfish
6 (6-8 oz.) U.S. farm raised
catfish filets
1/2 cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups corn flakes
1/2 cup light buttermilk
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Prepare the cornbread as directed on
the package, cut in 6 pieces and cool,
or use leftover cornbread (The Bean
Cookbook, page 95).
Combine ranch dressing mix, sour
cream and mayonnaise, refrigerate.
Mix the tomatoes, peppers and onion.
Crumble 1 piece of cornbread into a 2-
quart bowl. Top with half of each of the
ingredients: beans, vegetable mixture,
cheese, bacon and corn. Spread 1/4 -1/3
of the dressing over the corn. Repeat
the layers. Cover with plastic wrap and
refrigerate. Serve cold.
Add salt to beans and water; cover
and simmer till beans are tender, about
1 hour. Drain, reserving liquid. Measure
2 cups liquid, adding water if needed;
mix with molasses, brown sugar, and
mustard. Cut salt pork in half; score one
half. Grind or thinly slice remainder.
In 2-quart bean pot or casserole, com
bine beans, onion and ground salt pork.
Pour molasses mixture over. Top with
scored pork. Cover; bake in 300 oven
for 5 to 7 hours. Add more liquid if
needed. Makes 8 servings.
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Fat Free)
1/2 cup milk
2 tbsp. chopped pimentos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and
flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine
Mix soup, milk, pimiento, peas, tuna and
noodles in 1 1/2-qt. casserole. Bake at 400°F.
for 20 min. or until hot. Stir.
.Mix bread crumbs with butter and sprin
kle on top. Bake 5 min.
Tip: This recipe is also great using
Campbell’s® Condensed Cream of Celery
or 98% Fat Free Cream of Celery Soup.
All recipes and photos from Campbell’s
(optional)
1 teaspoon paprika
1/2 tablespoon finely chopped
fresh sage or 1/2 teaspoon
powdered sage
Preheat oven to * 400
degrees. Pour 2 teaspoons
of olive oil into a baking
dish large enough to hold 6
fish filets. With your fingers,
lightly coat entire dish with
oil. Set the dish aside.
Rinse catfish in cold water
and pat dry. In a wide bowl
or plate, season the flour
with the salt and pepper.
Dredge each filet through
the flour so it’s complete
ly coated, tap the catfish
against the side of the bowl
to jar loose excess flour, and
set the pieces aside. Discard
flour.
Crush corn flakes by plac
ing them in a large reseal
able plastic bag, carefully
pressing the bag to push out
the air. Seal bag (with as
little air inside as possible)
and crush flakes with a roll
ing pin. Open the bag and
pour the crushed flakes into
a wide bowl or a plate.
In a large bowl (big enough
to dredge catfish filets) mix
the buttermilk, mustard,
spices, and herbs. Give each
floured filet a good butter
milk bath, then roll it in the
corn flake crumbs.
Arrange catfish in the oiled
baking dish and place in hot
oven. Cook until crispy (10
to 15 minutes).
Source: The Catfish
Institute
lilapia Fillets
Delicious tilapia is
enhanced with a tasty Dijon
topping, made with mayon
naise, Dijon mustard, and.
chopped pecans. To cut fat
and calories even more, use
herbs in place of the pecans
or use reduced fat mayon
naise. Tilapia is packed with
nutrients and it’s absolutely
delicious!
1/2 cup mayonnaise
FOOD
BUS
British Columbia Salmon
Salmon is good prepared simply and served with fresh vegetables.
1/4 cup brown mustard, such
as French’s Bold ‘n Spicy
1 pound tilapia fillets, if fro
zen, thaw
1/4 cup chopped pecans, finely
chopped
Lightly butter a large,
shallow baking pan, such as
a jelly roll pan. In a small
bowl, combine mayonnaise,
and mustard.
Using paper towels, pat
fish lightly to dry. Arrange
fish fillets in prepared bak
ing dish.
Spread mayonnaise mix
ture over each fillet. Sprinkle
each fillet with chopped
pecans; press down gently.
Bake in a preheated 350°
oven for 12 to 15 minutes,
until fish flakes easily with
a fork.
Use 2 to 3 fillets per per
son, or 4 to 6 ounces. Serve
with broccoli and tomato
STEW
1 1/2 cup chopped green bell
peppers
1 cup chopped celery
3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 1/2 pounds, shrimp cooked
and peeled
1 pound crab meat (imitation
will work well in this)
3 cups cooked rice.
Combine the seasonings
and set aside.
Heat the bouillon, add the
sausage and simmer about
10 minutes. Add tomatoes
and heat to boiling. Add the
peppers, celery and gumbo
vegetables and seasoning
mix, reduce the heat and
simmer 20 minutes.
Meanwhile, make the roux
as described below. This is
a bit tricky. Be sure to have
the chopped onions at hand
to stop the cooking when it
is ready. The roux will be
very hot-do not let it splash!
You must whisk it constantly
or it will burn.
Roux: Over medium-high
heat, heat the oil in a large,
heavy skillet until it just
begins to smoke. Add the
flour (carefully) and whisk
constantly until it is nicely
browned. (It will begin to
smell like fried chicken.)
Remove the roux from the
heat and immediately add
the chopped onions to the
hot roux. Stir until they
turn translucent.
When the vegetables are
done, whisk the roux mix
ture into the gumbo by
spoonfuls. Add the shrimp
and crab, bring to a low boil,
reduce the heat and sim
mer very slowly another five
minutes. Taste and adjust
the seasonings. Serve in
bowls over rice.
Brunswick Btm
As a Georgian, I firmly
believe Brunswick stew orig
inated in coastal Georgia
and not Brunswick County,
Virginia! Brunswick stew
was originally made with
whatever game was at hand,
slices. Tilapia recipe makes
4 servings.
Crispy Baked Flounder
1 lb. flounder fillets
2 tablespoons vegetable
oil
1/3 cup seasoned bread
crumbs
Preheat oven to temper
ature 500°F. Season fillets
with pepper to taste. Dip
in oil and dredge in bread
crumbs to coat. Arrange in a
single layer
in a lightly oiled shallow
baking dish. Bake 10 min
utes until golden,
without turning or bast
ing.
Marinated Mahi Mahi
1 lb. mahi mahi (can use any
white fish)
usually rabbit and squirrel.
It was cooked slowly in a
cast iron pot over an open
fire. Since I am not set up
for that, I make mine in
the kitchen, and my dogs
just never catch the squir
rels and rabbits that run
through the yard so I use
pork and chicken.
3 pounds lean pork
3 pounds chicken thighs
3 chicken bouillon cubes
3-4 potatoes, peeled and diced
4 ears corn
2-3 diced carrots
2 onions, chopped
1 14-ounce can lima beans
2 14-ounce cans peeled toma
toes
Worcestershire sauce
Tabasco Sauce
Salt
Black Pepper
Red Pepper
Place the pork and chick
en in a large kettle, cover
with water, add the bouillon
cubes and bring to a boil.
Reduce the heat and simmer
until the meat is falling off
the bone. Drain the meat,
reserving the broth. Place
the meat in the refrigerator
to cool.
Shuck and clean the corn.
Shave the kernels off the
cob and scrape to extract
any remaining juices. Set
aside. Cover the potatoes
with water and boil over
medium until they are done.
Jim Collins
Attorney At Law
Specializing In
BANKRUPTCY
127 CARL VINSON PKWY.
WARNER ROBINS. GA 31083
478-322-2542
l£s2*H I vru
HOUSTON HOME JOURNAL
Marinade:
1/2 cup olive oil
1/2 cup soy sauce (I prefer
Kikkoman)
1 tablespoon onion powder
1/2 teaspoon pepper
2 cloves garlic, crushed
1/4 - 1/2 cup finely chopped
onion
8 oz. sliced mushrooms
Combine marinade.
Wash fish and place in zip
lock bag. Pour marinade over
fish and move fish around so
marinade covers and sur
rounds fish. Marinade in
refrigerator for 1 to 4 hours.
Spray glass casserole dish
with cooking spray. Pour
fish and marinade over
sliced mushrooms in cas
serole. Bake in 350 degree
oyen until fish is flaky.
Set aside.
In the meantime, return
the broth to the kettle and
skim off the fat. Add the
carrots, onions, corn with
juices, and canned vegeta
bles with their liquid. Over
medium high heat, bring to
a boil. Reduce the heat until
the stew is just simmering.
While the vegetables are
cooking (about 20 minutes),
drain the potatoes and mash
or puree in a blender. Set
aside.
When the meat has cooled,
pull it from the bones and
shred into the stew. (I just use
my fingers.) Season the stew
to taste with Worcestershire
sauce, Tabasco sauce, salt
and pepper (red and/or
black). Continue to sim
mer until the vegetables are
done. Whisk in the potatoes
to thicken. Adjust the sea
sonings and heat through.
NOTE: It’s har'd to make
just a little stew. I freeze the
leftovers in quart containers
to thaw out on busy days
when there is no time to
cook.
People Pleasing!
(We will delight you!)
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