CATFISH

soak in buttermilk 15 minutes, coat with Louisanne fish fry, deep fry 2-3 minutes

Brussels Sprouts from Sienna.  Note I didn't add the cheese. I forgot.

Ingredients:

24 small brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing

fine-grain sea salt and freshly ground black pepper

1/4 cup grated cheese of your choice

Directions:

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

HUSH PUPPIES       Makes 24

fat or oil for deep frying

1/2 C. FLOUR

1 1/2C. CORN MEAL

2 t. BAKING POWDER

1 BEATEN EGG

1 T. SUGAR

3/4 C. MILK

1/2 t. SALT 1/4 C. GRATED ONION

SIFT AND STIR DRY INGREDIENTS, ADD REMAINING INGREDIENTS AND STIR UNTIL JUST MOISTENED. DROP BY SPOONFULS INTO HOT FAT AND FRY UNTIL BROWNED.

Cooks Buttermilk Coleslaw with Lemon Herbs...serve 4 July 1 2002

1/2 head cabbage (6 cups)

table salt

1 med. carrot shredded

1/2 C. buttermilk

2 T. mayo

2 T. sour cream

1 small shallot, minced ( 2 T.)

2 T. minced fresh parsley

1 tsp. lemon juice

1/2 tsp. sugar

1/4 tsp. Dijon mustard

1 tsp. minced fresh thyme leaves

1T. minced fresh chives

1/8 tsp. ground black pepper

Toss shredded cabbage and 1 tsp salt in colander and set over bowl.  Set stand 1 to 4 hours, until cabbage wilts.  Rinse cabbage in cold water, press, don’t squeeze, pat dry, place in bowl with carrot

Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice sugar, mustard, thyme, chives, 1/4 tsp. salt, pepper and pour over cabbage toss, chill 30 minutes or up to 3 days.