Sesame Crusted Catfish with Geechee Peanut Sauce and Sauteed Okra

Recipe courtesy of Hominy Grill

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 10 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 1 cup whole sesame seeds
• 2 cups cornmeal
• Salt and pepper
• 4 catfish fillets, skinless
• Peanut oil, for sauteeing
• 1 cup sliced okra
• Geechee Peanut Sauce, recipe follows

Directions

Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.

Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.

Geechee Peanut Sauce:

• 1 tablespoon bacon fat
• 1/4 cup small-diced green pepper
• 1/4 cup small-diced red pepper
• 1/2 cup small-diced celery
• 1 cup small-diced onion
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons red wine
• 1/2 cup chicken stock
• 1 tablespoon brown roux, recipe follows
• 2 tablespoons peanut butter
• 1 1/2 cups tomato puree

Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.

Yield: 8 servings

Brown Roux:

• 2 tablespoons butter
• 1 tablespoon flour

Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

Copyright 2012 Television Food Network G.P.

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Vegetable Gumbo

 


Yield: 25 servings

Ingredients

2 qt. diced onions
2 cups corn oil
1 qt. diced celery
3 cups diced
green peppers
3 cups diced red peppers
1⁄4 cup diced garlic
1 tbsp. minced
jalapeño pepper
1⁄4 cup dry thyme
2 bay leaves
3 qt. vegetable stock
1 # 10 can diced tomatoes in juice,
half puréed
3 lb. frozen sliced okra
3 tbsp. salt
1 tbsp. pepper
11⁄2 cups flour
Carolina Gold Rice
Yield: About 61⁄2 cups (25 servings)
2 cups Carolina gold rice
11⁄2 tsp. corn oil
1 qt. warm water
2 tsp. salt

Steps

1. Sauté onions in half of corn oil until a bit tender. Add celery; sauté for 5 minutes. Add peppers and sauté for 5 minutes.

2. Add garlic, jalapeño, thyme and bay leaves. Stir in stock, tomatoes, okra and salt. Simmer for 25 minutes. Add pepper.

3. Prepare roux. Cook flour and remaining oil together over medium heat, whisking often until roux is a bit darker than peanut butter.

4. Add roux to gumbo; simmer for 10 minutes. Taste and correct seasoning.

5. To serve: Add 1 oz. small dice yellow and green squash and 1 oz. blanched corn kernels to each 10-oz. serving. Top each bowl with ¼ cup Carolina Gold Rice (recipe follows).

For Carolina Gold Rice:

1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water.
Let rice drain for at least 15 minutes so it’s mostly dry.
2. In saucepan, sauté rice in oil.

Add water and salt. Bring to a boil. Simmer until liquid evaporates, about 20 minutes.

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Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

• Yield: 6 servings (serving size: 1 burrito)
• Total:30 Minutes

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained

• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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Fabulous Homemade Bread

Ingredients:

1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour

4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions:

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.


ALL RIGHTS RESERVED © 2010 Allrecipes.com

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Cuban Black Beans and Rice

SERVES 12

* 1 lb dried black beans, sorted and rinsed
* 1 large onion, chopped
* 1 large bell pepper, chopped
* 5 cloves garlic, finely chopped
* 2 bay leaves
* 1 (14 1/2 ounce) can diced tomatoes, undrained
* 5 cups water
* 2 tablespoons olive oil
* 4 tablespoons ground cumin (optional)
* 1 finely chopped jalapeno
* 1 teaspoon salt
* 3 cups hot cooked rice, for serving

Soak beans overnight.

Combine all ingredients except rice in slow cooker 6 to 8 hours or until beans are tender and most of the liquid is absorbed.

Remove bay leaves.

Serve beans over rice.

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Tropical Veggie Burgers

For the Veggie Burgers:

1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin




• Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.
• Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.
• Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
• Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.

To Assemble:
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
Kaiser rolls
Lettuce
Vegan mayonnaise

• Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.
• Grill the onion until lightly browned.
• Spread the margarine over the rolls and grill until lightly browned.
• Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.

Makes 6 to 8 servings

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Zucchini Garbanzo Tacos With Caramelized Onions

Ingredients (use vegan versions):

4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt, to taste
pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15-ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas

Directions:

1. In a saute or sauce pan, 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )

2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt.

Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.

3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. (You may season with a little salt and pepper depending on your preference or if the beans were stored in a can with added salt.) Toss well.

4. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.

5. To serve: Warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.

Tastes Great garnished with Soy Cheese, Salsa, Guacamole, Vegan sour cream or etc. Enjoy!

Source of recipe: I wrote this recipe

Makes: 8 Tacos, Preparation time: 20 minutes, Cooking time: 10 minutes

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