Southern Soiree In the City : From 5 Ingredient Fix Show

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Warning: this meal as a whole is time consuming, but was definitely amazing and FAR from “healthy”

I served this meal on neat disposable eco-friendly palm leave plates

CREAMED CORN

Prep Time: 15 min

Cook Time: 50 min

Serves: 4

INGREDIENTS

  • 6 slices uncured bacon
  • 8 large cobs fresh corn, preferably white, shucked and cleaned
  • Kosher salt and freshly cracked black pepper
  1. In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
  2. On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.  I added a pinch of flour to thicken a bit.
  3. Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

Serve warm or at room temperature.

Note: Reserve bacon for next recipe.

Green Tomato and Vidalia Onion Gratin

Prep Time: 20 min

Cook Time: 30 -45 min

Ingredients

  • 1/4 pound uncured bacon
  • 1 cup fresh bread crumbs
  • 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
  • 4 large green tomatoes, sliced 1/4-inch thick
  • Kosher salt and freshly cracked black pepper
  • 6 ounces sharp white Cheddar, grated, about 1 1/2 cups

Preheat the oven to 350 degrees F.

  1. Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
  2. To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.

Blackened Catfish*

Ingredients

Compound Butter:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon Creole seasoning
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 tablespoon chopped chives

Catfish:

  • 2 lemons, thinly sliced
  • Compound butter
  • 4 (8-ounce) fresh skinless, boneless catfish fillets
  • 1/4 cup Creole seasoning (recommended: Tony Chachere’s)
  • Whole chives, for garnishing

In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

Prep: 25 min

Cook Time: 15-20 min

Instructions

Preheat oven to 350 degrees F.

*Note, I chose not to “blacken” the fish.

  1. Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
  2. Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

The catfish in this dish is actually the refreshing part, the lemon really penetrates the fish wonderfully while baking.  This is an all around delightful dish that will have you cleaning your plate and going back for seconds.  I didn’t realize how long it was going to take to make everything so that was a bit of a surprise.  This is definitely a good Sunday dish!  Enjoy!!!

Corn- ذرة on FoodistaCorn- ذرة

Wild Catfish on FoodistaWild Catfish

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About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

7 responses »

  1. Reading this post has left me really hungry! I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the corn widget to the end of this post and it’s all set, Thanks!

  2. Yum! Found this in Foodista! I would love to try catfish too. I rarely eat that fish but everytime I do, it’s always grilled. So I’d love to try it, it’s different. Keep on posting!

    PS: You should try adding a widget to your other posts as well, all the previous and the future ones, so we’ll all see them in Foodista too. That way we get updated every time you have a new recipe posted! 😀 Thanks, more power to you and your blog!

    Cheers from Australia,
    Amy @ Foodista

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