Editor's note: If you haven't figured this out by now, Dear Readers, One of my PASSIONS in life is FOOD!! To that end, I read every recipe that I see, whether it be on TV, Computer, Phone, magazines, or The Seattle Times. This one REALLY caught my eye (pun intended!), so I am passing it on to you. Remember, when you see an asterisk*, it denotes changes I would make or suggestions to the original recipe. Recipes are merely guidelines for your final masterpiece to be shared,,,,,,or not... with your family and friends!!As always, read through any recipe completely before embarking on the adventure. Bon Appetit......
Here is the prelude from the Parade Section: "Todd Richards, chef-owner of Richards' Southern Fried in Atlanta, grew up eating this catfish every week. He shares the recipe---and his mom's technique for moist buttermilk-brined fish and perfect crisp coating".
Mom's Fried Catfish:
(serves 4)
2 cups buttermilk (you can make buttermilk by using whole milk and adding lemon juice - let sit and stir*)
2 T. Worcestershire sauce
1 T. Hot Sauce (recipe follows)
1 t. kosher salt
1/4 t. granulated garlic
1/4 t. granulated onion
1&1/2 lb.s catfish, cut into 2" pieces
2 cups plain yellow cornmeal
1 T. kosher salt
1/2 t. black pepper (I like to use freshly ground*)
1/4 t. cayenne
1 quart vegetable oil (or any non flavored oil you prefer*)
Hot Sauce:
(males 3/4 cup)
3 red Fresno chiles, stem and coarsely chopped
1 jalapeno chile, stem, (remove seeds, if desired - wear gloves*) chopped
2 t. olive oil
1/2 small yellow onion, diced (I like to use sweet onions*)
3 garlic cloves
1/2 cup apple cider vinegar (I like to use unfiltered*)
1/4 cup red wine vinegar
1/4 t. red pepper flakes
1 T. kosher salt
To make the catfish:
In a large bowl or large zip-top freezer bag, combine the buttermilk, Worcestershire, 1 T. Hot Sauce, 1 t. kosher salt, black pepper, garlic, and onion. Add the catfish; cover or seal. Refrigerate 2-8 hours.
In a shallow dish or pie pan, whisk together cornmeal 1 T. kosher salt, 1/2 t. black pepper, and cayenne.
Heat the oil in a large skillet over med. Remove catfish from buttermilk mixture (let excess drip off*); dredge in cornmeal mixture. Let stand 5 min. Fry catfish (large pieces first) in batches 5-7 min per side or until golden brown. Drain on a paper-towel-lined plate. Sprinkle with salt. Serve with additional Hot Sauce.
To make the hot sauce:
Heat the oil in a saucepan over med. Add chiles, onion, and garlic. Cook stirring often, 6-8 min. or until tender. Add the vinegars, and red pepper flakes. Bring to a boil; cover, reduce heat to med.-low and simmer 20 min. Stir in 1 T. salt; remove from the heat. Let stand 20 min. Transfer to a blender or food processor; process until smooth, stopping to scrape down sides as needed. Cool, transfer to a clean jar. Refrigerate up to 1 week.
Everyone is Brilliant - at something!!!!
Love,
MM
Saturday, September 15, 2018
Thursday, September 13, 2018
Shortbread Plum Tart with Honey and Cinnamon - Seattle Times
I LOVE plums, and when I read this recipe, I KNEW I must share it with you, Dear Readers. Here is one of their quotes: "When fresh plums are plentiful, they're perfect for this tart. And, if you find red or purple ones, they'll make for an extremely pretty slice". Editor's note: this recipe calls for a 2 hour resting period for the dough, then an hour then a 15 min. cooling, and an additional cooling period, so plan accordingly!*
(serves 12)
1 cup plus 1-3 T. granulated sugar (I use Sugar in the Raw*)
2&1/3 cups all-purpose flour
3/4 t. ground cinnamon
1/4 t. fine sea salt
8 oz. unsalted butter (2 sticks, diced, plus more for greasing pan)
1 large egg
5 large egg yolks
4 large plums, halved, pitted, and sliced 1/4" thick (about 2&1/2 cups)
2 T. full-flavored honey such as wildflower
1 cinnamon stick
1 small sprig rosemary
In a food processor, process 1 cup sugar until powdery and fine, about 1 min. Add flour, cinnamon, and salt; and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Add egg and 4 egg yolks, and pulse until mixture comes together, Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
In a small saucepan, combine plums, 1-3 T. sugar (this depends on how sweet your plums are), cinnamon, honey, and rosemary sprig. Simmer until jammy and thick, 15-20 min., stirring occasionally. Transfer plum mixture to a bowl to cool. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
Heat oven to 350 degrees. Grease an 8" springform pan and place it on a rimmed baking sheet to catch any butter leaks. Spoon plum compote on top of dough, leaving 3/4" border around edge. Roll second piece of dough into an 8" circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
Between two sheets of parchment paper or plastic wrap, roll one circle. Transfer dough to prepared cake pan, press int into edge to stick the pieces together seal in fruit.
In a small bowl, combine remaining egg yolk with 1 t. water and beat lightly. Brush over water, beat lightly.Brush over top of cake, then use a fork to score a crisscoss pattern into the dough. Bake until crisp. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 min., then run a butter knife around the inside edge of the pan, and unmold from ring. Cool completely and serve.
"Ingredients for a long lasting friendship::3 cups of consideration, 1 dollop of trust, a pinch of secrets, 3/4 cup of love, and a big heap of FUN! Blend together and spread out over a large area for easy sharing."
In God we trust.
Love,
MM (aka Chef Deb)
(serves 12)
1 cup plus 1-3 T. granulated sugar (I use Sugar in the Raw*)
2&1/3 cups all-purpose flour
3/4 t. ground cinnamon
1/4 t. fine sea salt
8 oz. unsalted butter (2 sticks, diced, plus more for greasing pan)
1 large egg
5 large egg yolks
4 large plums, halved, pitted, and sliced 1/4" thick (about 2&1/2 cups)
2 T. full-flavored honey such as wildflower
1 cinnamon stick
1 small sprig rosemary
In a food processor, process 1 cup sugar until powdery and fine, about 1 min. Add flour, cinnamon, and salt; and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Add egg and 4 egg yolks, and pulse until mixture comes together, Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
In a small saucepan, combine plums, 1-3 T. sugar (this depends on how sweet your plums are), cinnamon, honey, and rosemary sprig. Simmer until jammy and thick, 15-20 min., stirring occasionally. Transfer plum mixture to a bowl to cool. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
Heat oven to 350 degrees. Grease an 8" springform pan and place it on a rimmed baking sheet to catch any butter leaks. Spoon plum compote on top of dough, leaving 3/4" border around edge. Roll second piece of dough into an 8" circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
Between two sheets of parchment paper or plastic wrap, roll one circle. Transfer dough to prepared cake pan, press int into edge to stick the pieces together seal in fruit.
In a small bowl, combine remaining egg yolk with 1 t. water and beat lightly. Brush over water, beat lightly.Brush over top of cake, then use a fork to score a crisscoss pattern into the dough. Bake until crisp. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 min., then run a butter knife around the inside edge of the pan, and unmold from ring. Cool completely and serve.
"Ingredients for a long lasting friendship::3 cups of consideration, 1 dollop of trust, a pinch of secrets, 3/4 cup of love, and a big heap of FUN! Blend together and spread out over a large area for easy sharing."
In God we trust.
Love,
MM (aka Chef Deb)
Tuesday, September 11, 2018
Hillel Echo-Hawk's Salmon with Dandelion and Honey Puree
The question was posed: "What is Native Food?" Echo-Hawk answers with indigenous-based, pre-colonization ingredients and a big ol SMILE*!!! Editor's note: since I am part Native American Indian, this recipe appeals to me on MANY levels!! I would garnish the plate with a lemon* crown*, and either a dandelion or arugula leaf.*.
(serves 4)
4 4-oz. salmon fillets, skin on (use what's in season, fresh or frozen - thawed, tho, not farmed)
4 cups dandelion leaves (you can pick these anywhere, tho not by roadways)
1/4 cup pecans, toasted (use a dry skillet, and WATCH carefully*)
3&1/2 T. honey
1/2 cup olive oil
1/4 cup water, as needed
Salt (I would use Kosher*, but it is your choice*)
For the puree:
Wash the dandelion leaves thoroughly, then dry in a salad spinner or on towels. Blanch the dandelion leaves for a minute and a half, then drain; the final quantity should be about 1 cup. (She says you can substitute arugula). Place all your ingredients except the olive oil, water, and salmon in a blender. Blend until fully incorporated, then add the olive oil slowly, blending to emulsify. It should be the consistency of tomato soup; if it's too thick, add water. Add salt to taste.
For the salmon:
Preheat the oven to 350. Salt both sides of the fillets generously. Heat oil in an ovenproof (cast rion is perfect*) skillet on med. high until it shimmers, then carefully lay fillets in, skin-side-down. Use a thin* flexible* spatula to push down on the fillets to get a good crispiness on every part of the skin. After about 3 min., when you feel it mostly stop popping, flip salmon over and put the pan in the oven for another 3 min. for med.-rare.
To serve:
Place a couple of tablespoons of puree on the plate, then salmon, skin-side-up, on the puree.
As you go about your day, try to remember all the lessons you learned in kindergarten, or home schooling!
Peace and Love,
MM
(serves 4)
4 4-oz. salmon fillets, skin on (use what's in season, fresh or frozen - thawed, tho, not farmed)
4 cups dandelion leaves (you can pick these anywhere, tho not by roadways)
1/4 cup pecans, toasted (use a dry skillet, and WATCH carefully*)
3&1/2 T. honey
1/2 cup olive oil
1/4 cup water, as needed
Salt (I would use Kosher*, but it is your choice*)
For the puree:
Wash the dandelion leaves thoroughly, then dry in a salad spinner or on towels. Blanch the dandelion leaves for a minute and a half, then drain; the final quantity should be about 1 cup. (She says you can substitute arugula). Place all your ingredients except the olive oil, water, and salmon in a blender. Blend until fully incorporated, then add the olive oil slowly, blending to emulsify. It should be the consistency of tomato soup; if it's too thick, add water. Add salt to taste.
For the salmon:
Preheat the oven to 350. Salt both sides of the fillets generously. Heat oil in an ovenproof (cast rion is perfect*) skillet on med. high until it shimmers, then carefully lay fillets in, skin-side-down. Use a thin* flexible* spatula to push down on the fillets to get a good crispiness on every part of the skin. After about 3 min., when you feel it mostly stop popping, flip salmon over and put the pan in the oven for another 3 min. for med.-rare.
To serve:
Place a couple of tablespoons of puree on the plate, then salmon, skin-side-up, on the puree.
As you go about your day, try to remember all the lessons you learned in kindergarten, or home schooling!
Peace and Love,
MM
Monday, September 10, 2018
Orzo with Snap Peas, Cilantro, and Peanuts
I LOVE all the ingredients in this salad, - so think I might make this today!!!!
(serves 4)
1 T. olive oil
1 cup uncooked whole-wheat orzo
2 cups unsalted chicken stock
1/2 t. kosher salt
1 cup sugar snap peas, sliced
1/3 cup cilantro leaves* (I don't use the stems*), chopped
2 T. plain* rice vinegar
Heat the oil in a large skillet over med.-high heat. Add the orzo to pan; cook 3 minutes, stirring occasionally. Add the chicken stock and salt; bring to a boil. Boil 8 min. or until liquid is almost absorbed. Add the sugar snap peas; cover and cook 2 min. Remove from the heat. Stir in the cilantro, peanuts and rice vinegar. Let cool, and either refrigerate, or serve at room temp
"Food SHOULD taste GOOD" After all, we look forward to our repasts, whether large or small to delight our paletes, don't we?
Be kind to each other today, and don't forget to have some FUN!!
Love,
MM
(serves 4)
1 T. olive oil
1 cup uncooked whole-wheat orzo
2 cups unsalted chicken stock
1/2 t. kosher salt
1 cup sugar snap peas, sliced
1/3 cup cilantro leaves* (I don't use the stems*), chopped
2 T. plain* rice vinegar
Heat the oil in a large skillet over med.-high heat. Add the orzo to pan; cook 3 minutes, stirring occasionally. Add the chicken stock and salt; bring to a boil. Boil 8 min. or until liquid is almost absorbed. Add the sugar snap peas; cover and cook 2 min. Remove from the heat. Stir in the cilantro, peanuts and rice vinegar. Let cool, and either refrigerate, or serve at room temp
"Food SHOULD taste GOOD" After all, we look forward to our repasts, whether large or small to delight our paletes, don't we?
Be kind to each other today, and don't forget to have some FUN!!
Love,
MM
Sunday, September 9, 2018
Avo-Tahini Toast
"If you think you're over avocado toast, this topper will change your mind. Make sure to give your tahini a good stir before drizzling."
(serves 1)
1 t. fresh lemon juice
Dash of kosher salt
1/2 ripe peeled avocado
1 slice whole-grain bread, toasted
3 grape tomatoes, quartered (I would use small Campari* toms. sliced*)
2 pitted kalamata olives, chopped
1 hard-cooked large egg, peeled and sliced
1 t.tahini (sesame paste)
Combine juice, salt, and avocado in a bowl, mashing with a fork. Spread avocado mixture evenly over toast; top with tomatoes, olives, and egg. Drizzle with tahini.
Try being you-centric today instead of me-centric!!
Love,
Machete Milletti (aka MM/Chef Deb)
(serves 1)
1 t. fresh lemon juice
Dash of kosher salt
1/2 ripe peeled avocado
1 slice whole-grain bread, toasted
3 grape tomatoes, quartered (I would use small Campari* toms. sliced*)
2 pitted kalamata olives, chopped
1 hard-cooked large egg, peeled and sliced
1 t.tahini (sesame paste)
Combine juice, salt, and avocado in a bowl, mashing with a fork. Spread avocado mixture evenly over toast; top with tomatoes, olives, and egg. Drizzle with tahini.
Try being you-centric today instead of me-centric!!
Love,
Machete Milletti (aka MM/Chef Deb)
Friday, September 7, 2018
Grilled Chicken Skewers with Wasabi Mayo ~ Cooking Light
This is an easy treat to prep. "A kicking dipping sauce adds amped up fun and flavor. Serve with orzo with snap peas, cilantro, and peanuts."
(serves 4)
4 6 oz. skinless, boneless chicken breast halves
3/4 t. freshly ground black pepper, divided
1/4 t. kosher salt, divided
2 T. rice vinegar, divided
2 t. honey
Coconut oil* cooking spray
6 T. canola mayo.
2 t. wasabi paste
Heat a grill pan over med.-high. Cut each chicken breast in half lengthwise into 3 strips. Insert 1 6" skewer into each chicken strip; sprinkle with 1/2 t. pepper and 1/8 t. salt.
Combine 1 T. vinegar and honey in a bowl; brush over chicken. Coat pan with cooking spray. Add skewers to pan; cook 6-7 min. or until done, turning once. Combine mayo., wasabi paste, remaining S&P, and remaining vinegar in a small bowl. Serve with chicken.
"Make today amazing!"
And, don't forget to have some FUN.
Love,
MM
Spiced Mushrooms with Garlic Sauce
I just got back from a long vacation with good friends (including an almost 3 year old VERY smart, strong and stubborn little boy who caught his first fish, and I cooked it for him = FUNOLA), and found this one in my The Vinegar Book. These sound delish to me!! Editor's note: this recipe required an overnight process, so be aware!
(no serving size given)
1 lb. fresh whole mushrooms (I would use Cremini*)
1/2 cup unfiltered apple cider vinegar
1 t. soy sauce (I would use Ponzu - a citrus soy sauce*)
1 t. hot pepper sauce - to your taste (I would use Tabasco*)
1 t. EVOO (Extra Virgin Olive Oil
1 T. freshly grated ginger root*
3 cloves of garlic, peeled and chopped
Blanch mushrooms in boiling water for 2 min., drain and pat dry. Put all ingredients into a jar with a tight fitting lid and refrigerate overnight. Pile the mushrooms on spinach leaves and serve with hot garlic sauce.
"Whatever challenges you most, decide now that your are going to set your mind for total victory!"
Love,
Machete Millett (AKA Chef Deb)
(no serving size given)
1 lb. fresh whole mushrooms (I would use Cremini*)
1/2 cup unfiltered apple cider vinegar
1 t. soy sauce (I would use Ponzu - a citrus soy sauce*)
1 t. hot pepper sauce - to your taste (I would use Tabasco*)
1 t. EVOO (Extra Virgin Olive Oil
1 T. freshly grated ginger root*
3 cloves of garlic, peeled and chopped
Blanch mushrooms in boiling water for 2 min., drain and pat dry. Put all ingredients into a jar with a tight fitting lid and refrigerate overnight. Pile the mushrooms on spinach leaves and serve with hot garlic sauce.
"Whatever challenges you most, decide now that your are going to set your mind for total victory!"
Love,
Machete Millett (AKA Chef Deb)
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