DiabloFans

The only thing I would do differently, is sear the meatballs in a pan before cooking them off in the oven. But other than that :thumbsup: good recipe!

Creme Brulee:
Keep in mind, I make big batches. So this is good for 30 6 ounce brulees.

Take and separate 15 egg yolks from the whites and put into a mixing bowl. Do with the whites what you wish.

Mix 1 cup sugar with the yolks and a dash of cinnamon and a pinch of table salt. It should look kind of pasty. In a sauce pot put about a quart of heavy cream and 3 whole fresh vanilla beans. Bring this up to a simmer and let simmer for about 2 minutes. Remove from heat and remove beans from heavy cream. Gently slice open the beans as to not cut completely in half. Take your knife and scrape out the inside of the beans and take what you scrape out back into the heavy cream. Use a WOODEN SPOON, this is important, to mix. Then take your egg mix and slowly pour into the heavy cream slowly stirring with the wooden spoon. If you use a wire whip it will make bubbles, and you don't want that.
Take a ladle and ladle this into your souffle cups. Place souffle cups and place them into a water bath. The water should not go any higher than about 1/2 way up the souffle cups. Preheat oven to 325. Bake covered for 40 minutes, then uncover and bake another 10. Make sure you're checking them by gently pushing on the tops. They should start to firm up.
After they are done and cooled you can top them. Sprinkle sugar over the top and use a bakers torch to caramelize the sugar. It will turn dark brown. Top with whatever else you wish.

Quote from "Nektu" »

After some thought and review, one of the best ways to do Cajun catfish is to simply pan sear it in a skillet with Cajun seasoning and serve with dirty rice. Now for some other ideas:

Remember that catfish is medium in weight(density), and the best techniques to cook it are:broil, deep fry, grill, poach, saute, steam and stir fry.
Good flavor pairings:
avocados, bacon, basil, cabbage, capers, cayenne, chili peppers, chipotle, cilantro, cucumbers, garlic, ham, lemon juice, pine nuts, kosher salt(a must), soy sauce, tomatillos, tomatoes, and a nice dry white wine.

As for serving with pasta:
Pan sear your fish in olive oil. make sure to squeeze fresh lemon juice on it even after turning. About half way through after turning it, add capers. Take a can of peeled pear tomatoes and put them in a pot and simmer. Boil your pasta and drain when finished. Add butter to the pasta along with the tomatoes and the capers you put in with the fish. dish out pasta on plate and lay the catfish over the pasta whole. You can even add some artichoke hearts in the pasta as well.

Thank you, I will definitely try both of the recipes. Your post is saved into my favorites.

Quote from name="Lt. Venom" »

Thank you, I will definitely try both of the recipes. Your post is saved into my favorites.

Wow. Thank you.

What can I say, except that I love all things fish-related.

Quote from name="Lt. Venom" »

What can I say, except that I love all things fish-related.

Then have you tried Ceviche? It's pretty darn good.

I heard of it, but never had the chance to try it.

I have a good recipe for it at home. I only make it there. I'll post it up before I come into work.

Alright then, I look forward to reading whats in it. Have you ever eaten a scorpion? I felt like a cannibal when I ate one.

Chocolate covered? No. Deep fried? No. Want to try it? Why not. I bet it was crispy. I tend to stay away from things within the arachnid family.

It was in a lollipop from Arizona.

Cool.

Here is the ceviche recipe I use:

• 1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
• 5-6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped (or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf (to line serving bowls)
• avocado (optional)
• black olives, sliced (for garnish) (optional)

Directions

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. If you wish garnish with sliced avocado and sliced black olives.

Quote from "Nektu" »

Cool.

Here is the ceviche recipe I use:

• 1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
• 5-6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped (or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf (to line serving bowls)
• avocado (optional)
• black olives, sliced (for garnish) (optional)

Directions

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. If you wish garnish with sliced avocado and sliced black olives.

Saved into my favorites.

This isn't my recipee but it's soooo good.
Tuna Salad

1. 1 can of tuna
2. 2 tablespoons of sweet pickle relish
3. 3 tablespoons of mayo.

Enjoy!

I'm always down for some good tuna salad.


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Here is a recipe for the best damn clam chowder west of Boston.

1 cup diced celery, 1 cup diced yellow onion, 1/2 cup chopped bacon, 2 cups diced potatoes, 2 cans chopped clams, 3 cups clam juice, 1/2 gallon heavy cream, 1/2 cup chopped parsley, 2 Tbl spoons dried thyme.

Saute off your celery and onions in a little bit of canola oil. When they are almost translucent add your bacon and saute for a few minutes. Add your clams in juice and the clam juice to the celery and onions and bacon. Bring to a simmer. Add the heavy cream. When it comes near a simmer turn down your heat from full to about medium. Take about 3 cups of flour and add some canola oil to it. This is called a roux. Don't make it too thick or too thin. Use a wire whip to get all of the lumps out. Add the roux to the soup until desired thickness. Add the parsley and the dried thyme. Salt and pepper to taste. If you want you can even add some Tabasco sauce for added flavor.

Damn that clam chowder sounds kick ass!

/favorited

Here is a great and different way to eat shrimp:

Firecracker Shrimp

Won-ton skins
Jumbo shrimp
bacon
Samble Olek
fresh basil
egg wash

Take and cook the bacon, but not all the way through. Take the won-ton skins and lay them out. Take your eggs, about two, and whisk them real good. Take a brush and brush the top part of the wontonskin. Put a piece of basil, then top with samble, a piece of bacon(not too long to stick out the sides), then the shrimp that has been peeled. Roll it in the won-ton skin. I double roll mine. I'll lay out another won-ton skin and after the initial roll, roll it again in the other one.

To cook, get a pan and put some oil in it. If you have a deep fryer that would be better. Deep fry for about 2 minutes. In pan, get the oil hot and place the shrimp in. Turn once. Won-ton skin should be golden brown either way. Finish in an oven that has been preheated at 350. Cook all the way through.

A sweet chili sauce bought from the Asian sauces area in the super market is great with this to dip in.

Oooooo - that sounds very yummy. Not familiar with Sambel Olek though.
I use sweet chili sauce for lots of things. It's good on a hamburger and eggs...

I can see it on eggs, but hamburger? I'll have to try that. Mao Ploy is one of my favorite Asian sauces. I use it to make my Peanut Curry sauce.