Fried Catfish

I got nostalgic thinking about when mom lived in Southern Missouri and we'd have fish fries and float trips on the North Fork  It made me hungry for some catfish.  I let Charlie pick the side. He chose cheesy noodles.

Fried Catfish

2 C.buttermilk

2T. Worcestershire sau.

1/4 tsp. granulated garlic

1/4 tsp granulated onion

4 tsp. kosher salt, divided

1 1/2 tsp.black pepper, divided

1 1/2 lbs. catfish fillets, cut 2-inch pieces

2 C. plain yellow cornmeal

1/4 tsp. cayenne pepper

4 C. vegetable oil 

Shrimp Scampi

I've had some 00 flour  for a couple of months and decided to make some egg noodles and served it with shrimp scampi.  For Christmas, my sister sent us some Ohama steaks and I figured I could get the last of them out of the freezer with this meal too.  

Egg Noodles

This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.

 

Prep 20  mins  Cook 5  mins  Total  25  mins

Ingredients

• 2 large eggs
• 3/4 teaspoon salt (4.5 g)
• 2 Tablespoons milk (30 ml)
• 1 1/2- 2 cups all-purpose flour (180 to 240 g)

Instructions

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
  
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
  
• Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
  
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs. 
  

 Classic Shrimp Scampi  Melissa Clark

INGREDIENTS

Yield: 4 servings

2 T butter

2 T extra-virgin olive oil

4 garlic cloves, minced

½ C. dry white wine or broth

¾ tsp. kosher salt, or to taste

⅛ tsp. crushed red pepper  flakes, or to taste

Freshly ground black pepper

1¾ lbs. large or extra-large shrimp, shelled

⅓ C. chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta or crusty bread

PREPARATION

1  In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

2  Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Mexican and Indigenous American fusion

While reading the paper last month, I saw a familiar face.  It was the half sister of

my son's former wife.  She had become a chef in California, been a contestant on Gordon Ramsey's The Next Level Cher" and won on the first season. She has a show on PBS and a cookbook.  She is creating  recipes from her background of Potawatomi and Mexican heritages. I ordered a copy of the cookbook, she autographed it for me.  It is the first cookbook I have ever read from cover.  Now I am starting to try some of the recipes.  These are the first two in the book and I made them today.  They are both good.

The above picture is on my son's wedding day. They are the siblings of the bride. The chef, Pyet DeSpain, is on the far left.

Travelers Meat Pie  makes 6 pies

2 tsp. olive oil             1 tsp. kosher salt

2 C. self rising flour+ + for rolling dough 2 tsp. fresh ground black pepper

1 1/4 C. warm water + 1 T. for meat fill-ins 1 1/2 T. beef or pork fat or unsalt 1 lb 70-30 ground beef butter or coconut oil

Oven 375º.  Coat a mixing bowl with olive oil, add the flour and 1 1/4 C. warm water. Mix until sticky ball of dough forms.  Cover and let rest 30 minutes to 1 hour.

In a separate bowl, add the ground meat, salt, pepper, beef tallow, and remaining 1 T. of warm water. Mix well until all ingredients are thoroughly combined.  Set aside or refrigerated until dough has rested.

When dough as rested, lightly flour clean work surface. Separate dough into six balls. (2.6 oz each) Roll out the balls about 5 -6 inches round.  Make sure to flour the rolling pin so dough does not stick to it.

Separate the meat mixture into 6 uniform balls. Place the meat balls on the dough and lightly press down to flatten it slightly o form an oval with the dough. Fold the dough over the meat to completely cover them and press with your fingers to seal the edges of the dough

Place the meat pies on a lined baking sheet.  Bake for 27 minutes, until the dough turns a golden brown.  When pies are done, immediately cover them with foil and set aside to cool. this will allow the residual heat to soften the dough, creating a pillow-like bite.  When cool, you may wrap them individually and when cool enough, enjoy!

Jalapeño Bison Jerky

2 jalapeños thin slice`` 1/2 tsp. black pepper

1/2 C. soy sauce or tamari 1/4 tsp.cayenne pepper

1T. maple syrup 1 lb bison meat1/8-1/4 inch thick against grain

2 tsp. smoked paprika sunflower seed oil for brushing

2 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

Combine jalapeño , soy sauce, maple syrup, smoked paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper.  Mix well

Place bison meat in sealable bag or glass dish. pour the marinade over, seal or cover and refrigerate 4 hours or overnight

Preheat oven to 170º. Line baking sheet with parchment. Brush baking sheet with sunflower seedily.  This keeps meat from sticking and helps drying process.

Remove meat from refrigerator and drain liquid. Space on tray leaving room for equal drying.  Add the jalapeõs from the marinade to the top of the meat strips. Allow to dry to 4 to 6 hours depending on your desired level.It should be dry and not bendable but not brittle

Let cool completely. Keep in airtight jar or pad at room temp, or refrigerated for 2 to 3 weeks. It can be kept longer but because of moisture in the air it may become drier and tougher over time. 

for beef jerky, use round, flank or sirloin tip