Although frying is by far the best way to prepare catfish. it's so inexpensive and available that we use it for other preparations. as well. Blackening works best with the larger fillets that are less good for frying. To blacken fish properly requires a very hot skillet. which will throw off a lot of smoke and perhaps even a few flames when the butter-coated fish hits the pan. Be sure to have a good exhause fan going. Or blacken over an outdoor grill.
Everybody makes one. Most everybody says that all the recipes other than their own are wrong. For the record. Julia Child once published the recipe she got from Caesar Cardini. who invented it in Mexico. The most interesting things about this recipe are a) there is no anchovy in it. and b) the eggs are broaken over the greens. which are then tossed to make the dressing. I represent this only as a very good dressing that tastes like what I hope a Caesar salad tastes like. Beyond that. I make no claims.
The well-seasoned chicken with beans, cilantro, tomato and onion will thrill your taste buds. Serve over mixed greens. Courtesy of Louisiana Cookin' Magazine.
The main difference here is that the chicken is seasoned with Creole seasoning and grilled. And the dressing has a few local favorites among the ingredients. What results is a classic Cobb with a bit more bit for local palates. The choice of greens is critical. Use at least two: one a mild-flavored variety. the other a sharper taste. Ratio: about two parts mild to one part spicy.
Cole slaw is an essential part of my barbecue menu. and my wife tells me I have the best imaginable recipe for the dressing. Well. I know I like it. This makes quite a bit--enough to serve about thirty people a nice portion.
Remember Mexicorn? (It may still be around. come to think of it.) It was Green Giant's canned corn with some little green and red peppers. completely devoid of hotness. That was on my mind when I had this terrific salad in California a couple of weeks ago. It was so good that I've been on a fresh corn kick ever since. Here is my version of a great cool corn salad. inspired by the one I had on the lawn of Meadowood in the Napa wine country.
Traditionally, white navy beans and red kidney beans are cooked every Monday in Cajun Country. Our love of beans helped inspire this dish, which was created in Bayou Teche. White Oak Plantation, Baton Rouge, LA. Courtesy of Louisiana Cookin' Magazine.
