Southern Stewed Turkey Necks
Serve over steamed rice.
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Louisiana-Style Catfish Nuggets
Louisiana-Style Catfish Nuggets
Catfish gets a lot of hate, but it is one of my favorites. The nuggets are usually pieces from catfish fillets that fishmongers trim off to make the fillets looks pretty. Louisiana-style catfish nuggets are coated in flour, then dipped in buttermilk seasoned with hot sauce, then dredged in cornmeal and fried. If you can’t find nuggets, you can cut up small pieces of catfish fillets; or you can leave the fillets whole. Serve the nuggets with remoulade sauce.
Ingredients
- 1 lb catfish nuggets
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 tbsp Louisiana-style hot sauce
- 1 cup yellow cornmeal
- 2 tsp creole seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
- remoulade sauce for serving
Instructions
- Coat the catfish nuggets in flour.
- Mix the buttermilk with the hot sauce. Place the catfish nuggets in the buttermilk.
- Season the cornmeal with the spices. Dredge the catfish nuggets in the cornmeal.
- Heat up a 1/2” of vegetable oil in a frying pan over medium high heat. Place the nuggets in the oil, making sure to not overcrowd the pan. You will have to cook the nuggets in batches.
- Fry the nuggets for 5-6 minutes a side.
- Drain the nuggets of grease on a wire rack.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
Chili Lime Almond Encrusted Chicken Thighs
Chili Lime Almond Encrusted Chicken Thighs
I came up with this recipe from having the largest bag ever of chili lime almonds from Costco that I needed to use up. I’ve seen pecan encrusted chicken, so why not use these almonds instead. Like breading anything, you dredge the chicken in flour, then egg, then the almond breadcrumb mix. I decided to bake the chicken instead of frying to be “healthier.” Either way you go, the chicken turns out damn tasty.
Equipment
- food processor
- parchment paper
- baking sheet
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup flour
- 2 large eggs beaten
- 1 cup chili lime almonds
- 1/2 cup panko breadcrumbs
Instructions
- Pulse the chili lime almonds in a food processor until finely ground.
- Mix the ground almonds with the panko breadcrumbs.
- Dredge the chicken thighs in flour, then the egg, then the almond breadcrumb mixture.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thighs on the baking sheet.
- Bake the chicken thighs for 30-35 minutes, flipping half way through.
Spicy Refrigerator Pickles
Spicy Refrigerator Pickles
I’ll be honest. I like pickled things, but have never liked straight up eating pickles on their own. I’d eat them on things, but never just a pickle…until now. These refrigerator pickles have changed my views on pickled cucumbers. Unlike many pickles that I’ve despised, these are crispy, not soggy, and have a freshness to them that I’ve never had before. All you have to do to make them is combine all of the ingredients in a jar, shake it up, and let sit in the refrigerator for 2 days. If you don’t want whole pickles, you can slice them into chips or spears; speeding up the pickling time to a day.
Equipment
- 1/2 gallon jar
Ingredients
- 1 1/2 lbs mini cucumbers
- 8 sprigs fresh dill weed
- 1 tbsp mustard seeds
- 2 tsp coriander seeds
- 4 garlic cloves
- 2 2/3 cups water
- 1 1/3 cup white vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 6 dried whole red chili peppers
- 4 bay leaves
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.