Catfish Stew

Okay, so I don’t know how authentic catfish stew is in terms of good pirate fare, but I do know it tastes good (which is important) and it’s a great way to keep warm as it cools off.  Even better, unlike a lot of my recipes it only has a few steps.

Argh you ready?

Catfish Stew

Here is the basic catfish stew recipe.  If you don’t have catfish, any white fish will do.  Also, salmon can work well, but be careful.  Salmon can be very strong.

You will need:

• 1 cup flour
• 1 tablespoon each salt, pepper, garlic powder
• 2 pounds catfish, cut into 1 inch squares
• 4 tablespoons olive oil
• 1 onion, diced
• 1 bulb fennel, fronds removed, and diced
• 4 stalks celery, diced
• 2 cans diced tomatoes
• 2 cups chicken broth

1.  Pour the flour, salt, pepper, and garlic powder into a bowl and mix thoroughly.

2.  Dip the catfish into the flour and coat well.  Shake off the excess.

3.  Pour the olive oil into a soup pot and get it hot over medium-high heat.  Saute the fish until it starts to turn golden brown and crispy.

4.  Remove the fish and then saute the onions, fennel, and celery until the fennel is soft.

5.  Pour in the tomatoes and broth, then bring to a boil.

6.  Add the fish back to the soup and continue boiling.  Serve when the fish is warm.

Enjoy!

Thanks to James for the picture.

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So, I’ve been gearing up for the cooking competition (technically I think it’s just a showcase, but I bet there will be judging or others eating…so I call it a competition) which lay ahead (the one I’m being sponsored to compete in by the Missouri Beef Council that I mentioned in an earlier post.)  I’ve been doing a lot of cooking with different cuts of beef (mmm…rib eye), but mainly I’ve been thinking.

Amongst the major proteins, red meat, and steak in particular, has one unique property that I have to account for in the competition: it tastes good by itself.  You can take a steak, sprinkle it with salt and pepper, let heat do its thing for 2-3 minutes per side plus 6-8 minutes in the oven and you have a masterpiece…and you didn’t have to fuss one second . With a good steak, the best thing you can do is get out of its way.

But This is Still a Competition

I keep seeing the judges’ face (who look a lot like Tom Colicchio in my mind’s eye) as they examine  my perfectly cooked steak and giving me the “all  you did was add salt and pepper to this steak?  Please pack your knives and go” look.  No, wait, Padma’s there, too.  Which starts Mrs. WellDone yelling at me because I’m spending time with that woman and suddenly, this imagining is getting me into a lot of trouble…

Anyway, until Sunday,  my thought was that this competition will live and die on the sides I prepare.  Which is why I have been cooking sides.  Lots of sides.  And maybe a sauce.  So I’ve been cooking sauces.

But then it occurs to me…I could choose spice rubs other than salt and pepper.  Theywouldn’t need to be as aggressive as the rub I’d put on BBQ or chicken or slow cooked Mexican pork because they would tend to hide the flavor of the steak.  But, a little rub might be just the trick.

Here’s three rubs I am seriously considering.

Ras al Hanout

I guess ras al hanout is a generic name for Moroccan seasoning, sort of like curry describes about a metric ton of different spice blends.  (Rachel Ray taught me that.)

Here’s my blend:

• 3 parts ground cinnamon
• 2 parts ground cardamom
• 2 parts ground cumin
• 2 parts paprika (not the smokey kind)
• 1 part salt
• 1 part pepper
• 1 part granulated garlic
• 1 part ginger
• 1 part tumeric (or Indian-style yellow curry powder)

Sprinkle liberally on the steak and sear.

Mmm…Toasty (Spices that is)

Most of these spices need to be toasted and grinded before mixing.

• 1 part Sichuan peppercorns
• 1 part white peppercorns
• 1 part black peppercorns
• 1 part green cardamom
• 2 star anise
• 1 part kosher salt
• 1 part garlic powder

In a skillet, toast the peppercorns, cardamom and star anise.  When they start to smell very fragrant, turn them into a coarse grind.  Mix with salt and garlic.  Cover with the steak and serve.

Japanese Style Beef Rub

This one concerns the most and, in fact, isn’t really a rub.  It’s more of a preparation. 

You will need:

• 2 steaks
• 1/2 cup sake
• Greens of 4 green onions
• 1/2 white onion, sliced
• 1 clove garlic smashed

Put all of the ingredients in a bowl and marinate for 20-30 minutes.  Grill.

Enjoy!

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Makes perfect sense, right?  Spring…potstickers?  Sure, why not?!

Okay, maybe traditional Chinese dumplings and Springtime don’t exactly go hand-in-hand, but maybe they should.  As the weather gets warm (after what felt like an eternity), the earth once again starts to provide a delicious bounty of greens, asparagus, spring onions, and peas.  Of course, that’s just a warm up act for all of summer’s amazing produce.  But that’s a different post for a different time.

For now…back to potstickers.  Why do I think they are perfect for Spring?  The rule of thumb when cooking produce, especially fresh produce picked at the height of the growing season, is not get in the product’s way.  There’s no reason to drown freshly picked asparagus in butter, dress fresh greens in heavy dressing, etc. etc.  On the other hand, a lot of your Spring vegetables aren’t fantastic raw.  (Yes, I’ve seen people serve raw asparagus on Top Chef and I just shudder a litte…)  So the idea is to minimally cook the vegetables in a way that preserves and accentuates their flavor.

And what are one of my top 2 favorite spring veggies?  Peas!

In my experience, if you do it right, lightly boiling peas will preserve their flavor.  Then, taking those peas, adding complementary flavors (in this case: mint and a thin shaving of ham), and wrapping them up as a potsticker is a great way to accentuate them and make a fine spring appetizer.

Pea, Mint, and Ham Potstickers

You will need:

• 1 cup peas
• Salt
• 4 leaves mint, thinly sliced
• 2 ounces smoked ham, finely minced
• 20 wonton wrappers
• 1 egg

For the dipping sauce:

• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 1 green onion green, sliced

Add the peas into a pot of water and enough salt so that the water tastes like you would expect sea water to taste.  Bring the water to a boil and cook the peas until they are tender.

Drain and put the peas back into the pot.  Add the mint and the very finely minced ham.  (Note the double emphasis on the finely minced?  You want little hints of ham throughout, not huge chunks.)  Mash the peas with a fork and mix all of the ingredients.  Taste and check for salt.

Next lay out the wonton wraps.  Beat the egg with one tablespoon of water to make an egg wash.

Brush egg wash on two adjoining sides of the wonton wrap and add a teaspoon of filling.  Fold in half and crimp the edges to make a potsticker.  Repeat for all wonton wraps.

Bring another pot of water to boil and add the potstickers 5-7 at a time.  Boil them until the wonton wrap lightens in color and is cooked all the way through.

While the potstickers are boiling, bring the soy sauce, rice wine vinegar, and sugar to boil.  Once it’s boiling, reduce the heat to low and add the green onions.  Finally, finish cooking any remaining pot stickers.

Serve!

Thanks to quinn.anya and The hills are alive for the picture.

Enjoy!

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…and we’re back!  It’s time for another #LetsLunch!

(Quick review: #LetsLunch is where a group of food writers get together and we write about … lunch.  But not just any lunch.  This month we’re talking about the ooey-ist, gooey-ist, cheesiest grilled cheese sandwiches around.)

There’s only one poblem… I am NOT the world’s biggest grilled cheese fan.  I think it’s a texture thing.  I want my sandwich to have a little heft when I bite in.   So, if  may be permitted, there might be a little meat snuck in my grilled cheese.  And some pickles.  I am a big pickle fan and I really enjoy them even more when they’re cold and stacked on hot grilled cheese.  They are great for contrasts in texture and  in temperature.

Ready to eat?

#LetsLunch Grilled Colby Jack, Black Forest Ham, and Pickles

Okay, this one is simple.  Butter the outside of the bread, layer on the cheese, meat, pickles, more cheese and cook in a skillet.  During the cooking process, keep the heat on no more than medium-high or you will burn the bread.  Also, if you can use a thicker slice of bread, it’s better than something from a pre-sliced bag of bread because the outside will crisp up while the inside stays soft.

With that advice in mind…

You will need: (Per Sandwich)

• 2 tablespoons butter
• 2 slices bread
• 2 ounces shredded colby jack cheese
• 1 slice Black forest ham
• 4-6 pickles
• Cooking spray

Butter one side of both slices of bread.  Put one slice butter side down and sprinkle half of the cheese on it, then add the Black forest ham and pickles.  Top with the rest of the cheese and add the top slice of bread buttered side up.

Get a skillet hot over medium-high heat and spray with cooking spray.  Immediately, add the sandwich and cook it  2-3 minutes per side or until the cheese melts.   You may need to flip serveral times if the cheese isn’t melting to prevent the bread from burning.

Enjoy!

Thanks to mtungate for the picture.

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Don't Cook with this Pumpkin

It’s time again for #LetsLunch and I am making

Pumpkin Subs

Which are just as weird as you think they should be, while at the same time being really, really good.

First, a quick primer on what, exactly #LetsLunch is.  It’s a Twitter tag (obviously), but it’s also when a bunch of food bloggers get together to blog about one of their three favorite meals.  This month’s theme is Fall Picnic Food.

However, I would like to call a point of order.  I voted for the theme to be tailgating food, however the tide quickly turned against me.  Realizing that discretion is the better part of valor, I relented only to deliver the coup de grace in the form of one simple realization: a tailgate is basically just a fall picnic with some pigskin thrown in for good measure.

Why do I mention this?  I’m not really sure, but it seemed important at the time.

Anyway, are you ready?

Are You Ready?

ARE YOU READY FOR SOME FALL PICNIC!

Pumpkin Sub Recipe

I chose the pumpkin sub for several reasons.

1.  Regular subs have been done and given how creative I know the rest of the #letslunch crowd is, I wanted to do something a little different
2.  They are seasonal and this is a fall tailgate picnic
3.  They all taste good and stuff

Plus, what screams manly more than pumpkin.  Okay, maybe not that last part.

You will need:

• 1 sugar pie pumpkin
• 2 tablespoons olive oil
• Salt and pepper
• 4 tablespoons bacon fat or olive oil
• 2 cloves garlic, minced
• 2 onions, sliced
• 2 green peppers, sliced
• 1/2 cup mayonnaise
• 3 tablespoons sriracha
• 8 hoagie buns

Preheat oven to 350.

Cut the pumpkin in half, coat the inside with 2 tablespoons olive oil, salt, and pepper.  Bake skin side down for 45 minutes or until the pumpkin is fork tender.  Cut into 1 inch by 1/2 inch pieces.

In a skillet over high heat, add 2 tablespoons of bacon fat (or if you are trying to be healthy, olive oil.)  Toss in the pumpkin and cook for 2-3 minutes per side, just to get the outsides firm and to absorb a little bacon flavor.  Remove from the skillet.

Add the rest of the bacon fat/olive oil, the garlic, onions, peppers and a pinch of salt.  Saute until the onions are translucent, about 10 minutes.

While the onions are cooking, mix the mayo and sriracha.

Construct the sandwich by spreading some sriracha mayo on the bun, then adding some of the pumpkin and some of the peppers and onions.  Serve with potato chips, baked beans, and beer.

Enjoy!

Thanks to oskay for the picture, which had nothing to do with the sandwich…it was just awesome.

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Gourmet BLTs with Sriracha Seafood Salad

See, @elleskitchen and I were thinking that with the gourmet hamburger craze, the bacon, lettuce and tomato (BLT) just hasn’t gotten the love it deserves.  So we decided to dedicate this edition of #GoJunkFood to the tastiest, craziest, gourmet-iest BLT sandwiches we could think of.

The inspiration behind my BLT was the need to be a little different.  Last time I did breakfast loaded fries, and that was okay, but not earth shattering.  This time I wanted to do something people would remember.  Thus, the BLT with Sriracha Seafood Salad was born.  It’s a little bit BLT and a little bit lobster roll, but it’s pretty darn good.

BLT with Sriracha Seafood Salad Recipe #GoJunkFood

Okay, I wanted until after you clicked again (if you are coming in from the home page) before I make my major admission.  I used mock seafood for this recipe.

You hear that?  That was the sound of all my coastal readers abandoning me and shaking the dust off their feet as they leave.  See, I live in Kansas.  We don’t have sea water, we barely have saline for crying out loud!  Seriously, we’re a state full of people with dingy contacts because we don’t have salt water cleaning solution.

(Not seriously.)

I would have much prefered to use the real thing, but I could spend $4 on mock seafood or $30 on the real thing.  Guess which option kept me from sleeping on the couch tonight?

You will need:

• 8 pieces of bacon
• 1/4 pound seafood*, chopped
• 1/2 stalk celery*, diced
• 1/2 carrot peeled* and diced
• 1/4 cup mayonnaise + more for the bread
• 2 teaspoons garlic powder
• 2 teaspoons sriracha
• 4 slices bread
• 2 slices tomato
• 2 leaves lettuce (or 8-12 pieces spinach)

* These items were bought off the salad bar and given a rough chop. It saved time and was economical.

Preheat the oven to 350.

Crisp the bacon in a skillet and set aside to cool.

Put the seafood, celery, carrot, mayo, garlic powder, and sriracha in a bowl and mix until well incorporated.

Toast the bread for about 3 minutes, flipping half way through.

Assemble the BLT by spreading a little mayo on each slice, then stacking 4 slices of bacon, 1 slice tomato, 1 piece of lettuce, and 1-2 tablespoons of seafood salad mix before topping with the other slice of mayoed bread.

Eat.  Enjoy!

Also, check out Elle’s BFLT (Bacon, Fig, Lettuce, and Tomato) sandwiches on Elle’s New England Kitchen and Heather’s Bacon, Apple, and Brie swammich on He Cooks… She Cooks…

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Tilapia is a favorite around the WellDone household.  For a white fish, it’s tasty, it’s inexpensive, and it’s healthy.

It was that last part, the healthy party, that basically forced me to wrap it in bacon.

Bacon Wrapped Tilapia

This recipe is done in two parts.  The first involves slightly cooking the bacon, just so it gets crisp and starts to render out a little of its fat.  I did this because of too many Top Chef episodes where Tom called out a chef for having bacon that was not crisp and was still fatty.  I figured the easy solution to this was just cook the bacon part way through.  That way it starts to crisp, but can finish rendering in the oven, which only does wonders for the flavor of the fish.

You will need:

• 6 strips bacon
• 2 tilapia fillets
• Salt and pepper
• Juice of 1 lemon
• 2 tablespoons butter
• (optional) Splash white wine
• (optional) 1 teaspoon capers

Preheat oven to 350.

Put the biggest skillet you have over medium-high heat, start cooking the bacon.  Cook it for 5-8 minutes or until it begins to turn crispy.  Push the bacon to the sides of the skillet and drain all but a tablespoon or so of oil.

Sprinkle the tilapia with salt and pepper on both sides and put it into the skillet with the lemon juice.  Cook the fish 1-2 minutes on each side, then wrap the bacon around the filets.

Put the fish into the oven and bake until cooked all the way through, at least 6-8 minutes.

When the fish is done, add the butter and let it melt.  Optionally add the wine and capers.

Enjoy!

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Today’s guest post is from Jen Schall from My Kitchen Addiction.  She was nice enough to let me guest on her blog and then offered to do a guest post for Blog Well Done.  How could I pass up such an offer?  The recipe looks amazing and you’ll never see prettier food photos on my blog!  Enjoy!

I think the advertisers are onto something… Most of us are busy in the mornings and don’t want to take the time to measure out all of the ingredients for pancakes from scratch. Wouldn’t it be helpful if we had a convenient mix that would make the process much easier?

I thought so, too! Don’t worry (or send me hate email)… I’m not proposing that you go out and pick up a package of the boxed pancake mix. You won’t find that stuff in my kitchen. Instead, I have put together a homemade pancake mix that you can mix up when you have some free time and store in your pantry. Then, you’re ready whenever the pancake cravings strike! In fact, these blueberry pancakes can be mixed up using only one mixing bowl. Oh, and did I mention they are healthy, too? The pancake mix is made with white whole wheat flour, but that can be our little secret.

Whole Wheat Pancake Mix Recipe

•    5 cups white whole wheat flour
•    1 cup milled golden flax
•    1/4 cup baking powder
•    1/4 cup sugar
•    2 teaspoons salt

The pancake mix couldn’t be easier… Simply combine all of the ingredients in a large mixing bowl and give them a good whisk to make sure everything’s evenly incorporated.  Transfer to an airtight container and store in your pantry for a few months!

Blueberry Pancakes Recipe

•    1 egg
•    1 cup buttermilk
•    1 tablespoon canola oil
•    1 1/2 cups whole wheat pancake mix (above)
•    1 – 2 cups fresh blueberries (use as many as you like)

Preheat a skillet/griddle to medium-low heat (about 325F).  Grease lightly, depending on the type of cooking surface (cooking spray works well for non-stick, and butter or oil would work well for cast iron or other surfaces).

In a large mixing bowl, whisk together the egg, buttermilk, and canola oil. Add the pancake mix to the bowl, and gently stir until the mix is just combined with the wet ingredients.  Don’t overmix!

Spoon the batter onto the preheated skillet and add some blueberries to each pancake.  Once air bubbles start to appear on the top of the pancake (about 2 minutes), flip and cook on the other side (another 2 minutes). Serve immediately topped with additional blueberries and your favorite syrup!

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At 9:30 PM a few weeks ago, I had a startling realization: I had to bring a dish to church the next day!!  Well, it wasn’t so much a realization as it was an acceptance that I could no longer procrastinate, nor did I have a viable excuse to get out of doing what I promised.

“To the refrigerator!” I cried and I went to the refrigerator.

See, there’s something everyone needs to know about me.  I live in a constant state of preparedness…for the show Door Knock Dinners. Ever since the first New York Battle on Iron Chef, I’ve become obsessed with the idea that any time, Gordon Elliott or an Iron Chef (or you know, me) could walk into my house and prepare a huge gourmet meal with only what I have in my fridge, freezer and big freezer downstairs.

So, it was with the highest level of confidence that I  attacked my pantry on a quest to make something to take the next day.  Let me tell you, I came up with the best idea.  I was going to layer sheets of puff pastry with layers of sweetened goat cheese and fresh, homemade blue berry syrup and then top the whole thing with a nice splash of blueberry balsamic.  Sounds pretty good huh?

Then I realized I was in no mood to cook and made this salad instead.

But you know what?  It rocked!!  It was also my first experience using Chavrie as anything more than a cracker spread.  (Here it comes, FTC disclosure: I was given coupons for free samples, which is why we had some in the house.)

Because it was my first experience using Chavrie, I wish I could have done a little better with it.  I simply did not realize just how soft it was.  Normally when I make this salad, I use feta crumbles.  The Chavrie was far softer than that so when I cut into it, it wanted to spread on me.

Next time, I hope to not be making the salad on the hood of my car so I’ll have time for a little more finesse, but whatever.  (Did I mention I had to buy and breakdown Romaine lettuce in the Target parking lot?  By the way, yes, I still could have made it on Door Knock Dinners, but then it would have been a spinach salad and I wanted Romaine, darn it!)  Still, it was  a good salad.

Chavrie Blue Berry Salad with Walnuts

If you can’t find blueberry balsamic, order it from The Tasteful Olive.  Failing that, use regular, good quality balsamic that you have reduced down.

You will need:

• 3 Romain Hearts, chopped into bite sized pieces
• 1/2 cup walnuts
• 1 cup blueberries
• 1 container Chavrie goat cheese, gently cubed
• 1/2 cup blueberry balsamic
• 1/4 cup light olive oil

Mix everything but the balsamic and the olive oil in a large bowl.

In a smaller bowl, pour in the balsamic and slowly whisk in the olive oil until the dressing becomes thick.

Pour in the dressing right before serving.

Enjoy!

(Picture from Chavrie.com.  I didn’t take it.  Yeah, I know, you’re shocked!)

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Crepini Cafe Crepes with Alouette Cheese

So, a couple times now you may have noticed me talking about Crepini Cafe‘s crepini, which aren’t quite a crepe and not quite a blini, but they’re filled and they taste good.  (You can check out my reviews for Crepini Cafe Greenwich Spinach and Four Cheese and Basil elsewhere on this fine blog.)  Well, I also asked to try just some of their crepes by themselves since I figure I’ll probably never own my own crepe cooking device.

(This is due in no small part to the fact that I am cheap and my wife hates crepes.)

Also, the good folks at Alouette sent me some coupons to try their cheese spread.  Since I was in an experimentin’ mood this weekend, I thought I would blend them and make a Mexican style crepe using Crepini Cafe crepes instead of tortillas.

How Was It?

REALLY good.  Despite the fact the Crepini Cafe crepes have been in my freezer for a while now, when I baked them for a few minutes in a 350 degree oven, they were still pliable and chewy.  They also tasted great and they went very well with the Alouette, which had great flavor and complemented the vegetarian topping very well.

Mexican Crepe Recipe

This recipe is very simple.  The veggies are actually my wife’s quesadilla blend and make great taco filling or nacho toppings.  It also goes well with some sauted chicken.  However, when making this recipe, the one thing to be careful of is not to overdo the Alouette.  I think when Alouette cheese was first invented, it was designed to stand on its own (which it does very well, but a blog post on Alouette and crackers would be lame.)  However, this makes the Alouette a little salty if you use to much.

All things in moderation (except reading this here blog.)

You will need:

• 2 tablespoons butter or olive oil
• 1 onion, sliced
• 1/2 cup frozen corn
• 1/2 cup black beans
• 8 Crepini Cafe crepes (about 1/2 a package)
• 4 tablespoons Alouette cheese

Preheat your oven to 350.  As you are cooking the vegetables, you can bake the crepes for 1-2 minutes each.  Once they are done, stack them on a plate in between pieces of wax paper or put them on plates 2 at a time.

Melt the butter in a skillet over medium-high heat.  Then saute the onions until they start to turn brown.  Add the corn and black beans and continue stirring until hot.

Spread 1/2 tablespoon Aloutte on each crepe and then top with the vegetable mixture.

Roll and serve.

Enjoy!

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