Chef wins contest with a new twist on a southern favorite. (Best of show: public relations).At the 26th Annual World Catfish Festival in Belzoni, Miss., in April 2001, celebrity chefs from notable restaurants throughout the country gathered for a cook-off contest and demonstrated some unexpected and extraordinarily tasty recipes featuring U.S. Farm-Raised Catfish The U.S. Farm-Raised Catfish Industry began in the early 1960s in Kansas, Oklahoma and Arkansas. Channel Catfish (Ictalurus punctatus) quickly became the major catfish grown as it was hardy and easily spawned in earthen ponds. . The contest pitted four chefs' talents against one another to prepare their favorite non-traditional, non-fried U.S. Farm-Raised Catfish recipe. Mark Militello of Mark's Las Olas in Ft. Lauderdale, Fla., took first place at the contest with his "Crispy U.S. Farm-Raised Catfish with Key Lime-Mustard Sauce." The recipe featured U.S. Farm-Raised Catfish prepared in a blend of white and black quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. , complemented with a key lime-mustard sauce. "A recipe can only be as good as the ingredients you use," said Militello. "U.S. Farm-Raised Catfish is produced under the highest quality standards, so it lends itself well to a wide variety of recipes and flavors." MARK MILITELLO'S CRISPY U.S. FARM-RAISED CATFISH WITH KEY LIME-MUSTARD SAUCE Catfish 4 U.S. Farm-Raised Catfish fillets (4-6 ounces each, 1/2-inch thick) 1 cup clarified butter Noun 1. clarified butter - butter made clear by heating and removing the sediment of milk solids drawn butter butter - an edible emulsion of fat globules made by churning milk or cream; for cooking and table use *
Crust
1/2 pound black quinoa (substitute
with white quinoa, if necessary)
1/2 pound white quinoa
1 cup milk
6 eggs
2 cups flour
Salt and pepper, to taste
Sauce
1/2 cup Gulden's Spicy Brown
Mustard
1/2 cup mayonnaise
1 tablespoon key lime juice or
lime juice
1/2 cup light brown sugar
1/2 tablespoon Coleman's Dry
Mustard
Pinch of cayenne pepper
1/2 bunch of chives for garnish
Cut each catfish fillet fillet /fil·let/ (fil´et) 1. a loop, as of cord or tape, for making traction on the fetus. 2. in the nervous system, a long band of nerve fibers. fil·let n. 1. into 4 strips on the bias **; reserve. Rinse quinoa thoroughly. Place in a pot and cover liberally with cold water. Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes). Drain and rinse in cold water to stop the cooking process. Drain thoroughly; reserve. Beat eggs and add milk. Place flour, egg/milk mixture, and quinoa in three separate shallow pans. Season catfish strips with salt and pepper
Combine all sauce ingredients; stir thoroughly. Reserve. Saute quinoa-coated catfish strips in clarified butter and drain on a paper towel. Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping. Garnish with chopped chives chives alliumschoenoprasm. . Serves 4 * Clarified butter -- Melt butter completely over low heat. Remove from heat and let stand a few minutes, allowing the milk solids to settle to the bottom. Skim the butter fat from the top and strain the clear yellow liquid into a container. (Source: Joy of Cooking Joy of Cooking can be:
** Bias -- Cutting crosswise ... not lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise . |
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