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Pine Nut Encrusted Catfish
Pine Nut Encrusted Catfish
Pine nut catfish is a popular recipe of indigenous tribes of New Mexico and Arizona. The pine nuts get toasted and ground with cornmeal, flour, and spices. Then catfish is dredged in the mix and fried in oil. If pine nuts are too expensive, walnuts or pecans are a suitable substitute.
Equipment
- Spice grinder
Ingredients
- 1/4 cup pine nuts
- 1/4 cup flour
- 1/2 cup corn meal
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp salt
- vegetable oil for frying
Instructions
- Dry toast the pine nuts in a small skillet over medium heat for 2 minutes until golden brown. Let cool.
- Grind the pine nuts in a spice grinder. Mix the ground pine nuts with the flour, cornmeal, cayenne, cumin, and salt.
- Dredge each of the catfish fillets in the pine nut/flour mix.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the catfish into the oil.
- Fry for 4-5 minutes a side until crispy.
- Place the catfish on a rack to drain any excess oil.
Ground Corned Beef Burger
Ground Corned Beef Burger
I’ve seen restaurants make a reuben burger where they make a regular beef burger topped with a couple slices of corned beef, swiss, and sauerkraut. So what. Doesn’t impress me. How about turning chuck roasts into corned beef, grind them, and make a ground corned beef burger? Well I did it, and it was next level. It will take 10 days to brine your chucks. I decided to use chuck instead of brisket because of the price point. Chuck is half the price. It has the same amount of fat content as a brisket. Once it’s ground, it won’t make a difference at that point. Once you cook the patties, they turn pink like a corned beef. I topped the burgers with everything that you’d put on a reuben. Any ground corned beef that doesn’t get cooked can be wrapped in freezer paper and tossed in the freezer for later use.
Equipment
- large bin for brining
- meat grinder
Ingredients
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves crushed
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
- 5 lbs beef chuck roast
Corned Beef Burger
- hamburger buns toasted
- Swiss cheese sliced
- sauerkraut
- thousand island dressing
Instructions
- Mix all of the brining ingredients together in a large bin.
- Place the chucks in the brine. Allow to brine for 10 days.
- After 10 days, remove the chucks from the brine and pat dry.
- Cut the chuck up into pieces to fit through the grinder.
- Grind the chuck through twice.
- Form the ground corned beef into patties.
- Place the patties on a griddle over medium high heat. Cook for 5 minutes.
- Flip the patties over.
- Top the patties with slices of Swiss cheese. Briefly cook some sauerkraut along side.
- Top the patties with the sauerkraut.
Corned Beef Hash
Corned Beef Hash
Once you make corned beef hash from scratch, you’ll never make the canned variety again. If you happen to have any leftover corned beef, this is a great and easy way to utilize it. I like to add carrots and green pepper to the hash to add another dimension of flavor. Plus it gives the hash nice color. No corned beef hash is complete without being topped with a couple fried eggs.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 2 medium potatoes cut into 1/2” cubes
- 1 large carrot cut into 1/2” cubes
- 1 small green bell pepper cut into 1/2” pieces
- 6 garlic cloves minced
- 3 green onions chopped
- 12 oz corned beef cut into 1/2” cubes
- cracked black pepper to taste
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Add in the potatoes, onions, carrots, and bell pepper. Cook for 8 minutes until the potatoes and carrots are almost cooked through.
- Add in the garlic, green onions, and corned beef. Cook for 5 minutes. Season with cracked black pepper.
