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Cajun Blackened Catfish

Cajun Blackened Catfish

While typing this I realized that I never put out the lemon wedges!  I also upped this recipe by a 1/2 since I used 6 fish fillets.

Cajun Blackened Catfish recipe from Paula Deen’s Southern Cooking BIBLE

Ingredients:
2 tablespoons paprika
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless catfish fillets
8 tablespoons butter, melted
1 lemon, cut into wedges for serving

Directions:
1. In a small bowl, mix together the paprika, thyme, onion powder, garlic powder, salt, and black pepper.

2. Dip the fish into the melted butter, letting any excess drip off, then dip into the spice mixture to coat thoroughly.

3. Heat a large, preferably cast-iron skillet over medium-high heat until very hot.  Add the fillets and cook, turning once, until a fork slides easily through the thickest part of the fish, 3 to 4 minutes per side.  Serve with lemon wedges on the side.

Posted on » by Ashley » Theme:

Buttermilk Pie

Buttermilk Pie
Food.com – ratherbeswimmin’

Total Time: 1 hrs 20 mins
Prep Time: 30 mins
Cook Time: 50 mins

This is an old southern favorite. From Miss Daisy’s Tea Room, Nashville, TN

1/3 cup butter (no substitutes)
1 cup sugar
3 egg yolks, beaten
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon grated fresh lemon rind
1 1/2 cups buttermilk
3 egg whites, stiffly beaten
1 9″ unbaked pie shell

1. Cream butter and sugar together.
2. Add egg yolks and beat well.
3. Add flour, salt, lemon juice and rind; mix thoroughly.
4. Add buttermilk and mix well.
5. Fold in beaten egg whites.
6. Pour filling into crust and bake for 10 minutes at 450 degrees.
7. Lower heat to 350 degrees and continue baking 40 minutes.
8. May need to cover crust edges with foil it starts to get too brown.

Posted on » by Ashley » Theme:

Iron-Skillet Succotash

Iron-Skillet Succotash
Bon Appétit November 2010

3 tablespoons butter
1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 10-ounce package frozen lima beans or shelled edamame, partially frozen
1 10-ounce package frozen corn kernels, partially frozen
1 tablespoon minced fresh marjoram
Coarse kosher salt

The technique: Skillet-roasted
Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture. The added benefit? Side dishes cooked on the stovetop preserve precious oven space.

Preparation
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.