Classics, Comfort food, Fish & Seafood, Lent

Blackened Catfish

My ode to a Southern staple.  Its broiled, not fried in butter so its tasty and figure friendly.  Serve it with grilled corn, collard greens and warm dinner rolls.

Ingredients:

1 lb of catfish cut into tenders.

1 Tbsp of dried thyme, oregano, paprika, garlic powder

Salt and pepper to taste.

Method:

Mix all the spices together and rub it on to the pieces of fish and let it sit in the fridge for at least 30 mins.  I have kept it in the rub overnight and it comes out just as well.

Preheat the broiler to high and broil the fish till cooked through, about 15 mins.  The cook time will change depending on how thick the pieces are.

Serve hot and that is how simple this recipe is !

Classics, Comfort food

Slow-cooker Goulash

Also known as Hungarian Paprikash, this is a great variation to your traditional beef stew.  The interesting part of this recipe is that I got it from “The Unofficial Harry Potter Cookbook” !!!! Somebody took the time to go through the series and figure out what the characters ate, and then they archived them into a book.  I got it as a birthday present last year.  This was the first recipe I was made from the book and it was a hit !  This time around, I made it in a slow cooker and it worked just as well.  Try this recipe on the next cold, damp, rainy day.

Ingredients:

2 Tbsp of olive oil

2 pounds of stew meat (beef)

1 onion, finely chopped

2 ribs of celery, finely chopped

2, 14 oz cans of chicken stock

1, 10 oz package of mushrooms, chopped

3 Tbsp of paprika (or more if needed)

1 sweet red pepper, seeded and chopped

3 Tbsp of tomato paste

1/2 cup sour cream (I used greek yogurt instead)

salt and pepper to taste.

Method:

In 1 Tbsp of oil, brown the beef in batches till golden brown and crusty on the outside.  Set aside.

Heat remaining oil in a pan, and saute the celery, onions, paprika and tomato paste.

Add the beef and onion, celery mixture to the slow-cooker and cover with chicken stalk.  Cook on high for about 3 hrs.

After 3hrs, add the peppers and mushrooms to the stew.  Cook for another 2 hrs or till the meat falls apart.

At this point, take some of the stew liquid and use it to thin out the greek yogurt.  Add the slurry back to the stew.  Stir, adjust salt, paprika and pepper and simmer for another 30mins.

Serve hot with crusty bread or egg noodles.