Recipes?

[Heming]

Looks yummy, but I've hit a snag... I have no idea what a catfish is or how large an average fillet should be...

[vipermcgee]

Looks yummy, but I've hit a snag... I have no idea what a catfish is or how large an average fillet should be...

Not a big problem. Try any freshwater fish you like! It will loose some of the "flair", but should be tasty just the same. I have had good luck with tilapia as well.
Here is what Wikipedia has to say about catfish.

Here is a link to a photo, but I don't recommend eating a catfish this size.

An average filet is about 6 inches long, 3 inches wide, and about 1/2 inch at its thickest point. I am not sure about an estimated weight. That is a close approximation to the size filets available commercially through local fish farms. If you are ever in Arkansas, Mississippi, or Louisiana, you must try southern fried catfish to have a true appreciation for it.

Robert

[Heming]

Yeah, I got that pic from google, and was wondering how hungry an American can actually be...

Freshwater fish aren't that readily available here, trout is basically the only option unless you go fishing yourself. But I think I might try this with trout and see where I get to. At least I have a source for the spice!

I'll be in St. Louis, MO next november, looking forward to some good eats there.

[vipermcgee]

I'm sure you can probably find some good catfish there, but St. Louis is really known for bar-b-que ribs. I am sure the recipe will work well with trout, but I have never tried that. We have a few species in northern Arkansas, but I have not had any luck fishing in the region. Let me know how it turns out (and if you know what variety of trout you use)

On a side note, if it swims, it's food in some parts of Louisiana-so I've been told.

Robert

[Heming]

This one. Salmo Trutta Alpinus.

Hijack over.

[funlvnman]

1 can dark red kidney beans
1 can chickpeas
4 oz frozen peas
1/2 small red onion
parsley, small or large leaf
2-4 oz any blue veined cheese crumbled into small pieces
1/4 C extra virgin olive oil
Pinch of salt and pepper
1/2 tsp ground savory


Rinse the beans thoroughly, let them drain completely
Chop the onion into about 1/8 inch pieces
chop about 3 sprigs of parsley

Toss all ingredients in a mixing bowl except the oil.
Add the olive oil a little a time tossing after each addition.
You want just enough oil to coat everything and not leave a puddle at the bottom.
Stir the mixture every 5 minutes or so. As the peas defrost they release a little liquid. The liquid mixes with the blue cheese and creates a type of sauce that coats the beans. Serve at room temperature

Optional ingredients
Red and Yellow bell pepper
Jalapeno pepper
black beans
white rice
cilantro
scallions

I make this dish a lot in the summer and serve it chilled.
I've never tried it with blue cheese salad dressing but that might work.
Italian salad dressing instead of the olive works is a nice substitute.
So is balsamic vinegar.

[Paul]

I can make stirfry and toast. I'm sure you already know how to!

[vipermcgee]

I can make stirfry and toast. I'm sure you already know how to!

Ahhh, college food! I lived on that almost 4 years. Well, almost. We had really good pizza and nachos too!

Robert

[Rob Wright]

Veggie Philly Style Sandwitch

Thin sliced Onion
Thin Sliced Red and Green Pepper
Sliced Mushrooms
Other Veggies as desired
Cheese
Steak Roll

In a skillet heat a teaspoon of olive oil and add the vegetables. Stir, heating quickly. Add cheese slices(I like PepperJack ,but swiss or sharp cheddar is also good) Melt cheese and slide mixture onto steak roll. Top with green or red leaf lettuce, tomato, and your favorite condiment.

Simple Pasta

Leftover pasta
Leftover veggies
Olive oil
Cheese

In a skillet heat just enough olive oil to coat the skillet. Add pasta stirring constantly. Add veggies. You want the temp, to be hot because you are heating the veggies not cooking them. When ready slide onto a plate and top with a little olive oil and grated cheese.

Summer Salad

Green Leaf Lettuce
Romaine Lettuce
Baby Spinach
Walnuts or Pecans
Feta cheese or cheese of your choice
cherry tomato's
Pineapple or mandarin orange pieces or apple pieces
Raspberry Walnut Vinagrette Dressing (I use Newman's Own Light because the flavor is strong, a little goes a long way)

Toss all ingredients together in a bowl and lightly coat with dressing.

Rob

[Heming]

The bestest potato salad in the world:

2-3 lb good potatoes, not too large
1 cup soured cream or Greek yoghurt (unsweetened)
1/2 cup mayonnaise
1 large leek
1 large lemon
6-8 eggs
salt and black pepper to taste

boil potatoes with skins on and peel while hot. Cut into small dice and set aside. Hard boil eggs. Peel and set aside in bowl of cold water. In separate bowl, mix cream, mayo and lemon juice. Finely chop leek and add to sauce. Save a little for decoration. Season to taste, but keep in mind that the potatoes will soak up some salt. Mix in potatoes while still warm. Layer salad and roughly chopped eggs into serving bowl. Decorate with sliced egg, chopped leek greens and lemon zest. Let stand for at least two hours before serving.