One Perfect Bite: marinated

Wednesday, February 15, 2012

Panfried Catfish with Lemon and Garlic

From the kitchen of One Perfect Bite...February can be a difficult month in the kitchen. This year we've seen the Super Bowl, Valentine's Day, President's Day and Fat Tuesday all fall within days of each other. It's enough to make you swear off food, which, of course, is exactly what those who observe the traditional Lenten practices of fast and abstinence will begin doing next week. This year, in the lead up to Easter Sunday, I plan to feature two meatless recipes a week in the hopes that more variety can be brought to the tables of those who will be eating less meat during Lenten season. So, while I still plan to celebrate Fat Tuesday and St. Patrick's Day with gusto, we'll be making an honest effort to prepare everyday meals that can be enjoyed by all. We start a week ahead of time so you can always have two recipes in the hopper that are ready to go. Tonight's recipe is perfect for those who are trying to work more fish into their diets. The recipe is an adaption of one developed by Emeril LaGasse when he was chef at Brennan's in New Orleans. While the fish should marinate for an hour before it is fried, it can be on the table in about 20 minutes once it finishes its long soak. The recipe is straight forward, easy to make and the fish really is delicious. I have two thoughts to share with you regarding its preparation. The garlic must be coarsely chopped. Think raisin size for measuring and then give the pieces a good whack with the flat of a knife before adding them to the marinade. Fresh lemon juice is wonderful and if I were a true foodie I'd insist you use it. I'm not, so should you slip and use the stuff that comes in a bottle know that your secret is safe with me. I have one last caution to share with you and that regards the heat of the oil you use to fry the fish. In order to prevent the catfish from absorbing oil, it must be hot and stay hot while the fish cooks. The catfish should be served as soon as it comes from the pan, so any sides you are going to pair with it must also be set to go. Fish prepared in this way makes wonderful Poor Boy sandwiches. If you are not able to buy catfish, flounder and Pacific cod are excellent substitutes. This is a really lovely way to serve catfish and it is especially delicious when served with Creole Tartar Sauce. Both recipes follow.

Panfried Catfish with Lemon and Garlic...from the kitchen of On Perfect Bite adapted from Emeril LaGasse via La Belle Cuisine

Ingredients:
4 catfish fillets (6 to 6 1/2 ounces each)
3/4 cup fresh lemon juice
1/4 cup minced parsley
1/4 cup minced garlic
1 tablespoon plus 2 teaspoons Creole or Cajun Spice
1/2 cup yellow cornmeal
2 tablespoons flour
1/2 cup vegetable oil

Directions:
1) Place catfish in a shallow bowl. Add lemon juice, parsley, garlic and 1 tablespoon plus 1 teaspoon rub. Toss to coat catfish evenly. Cover and refrigerate for 1 hour.
2) Combine cornmeal, flour and reserved 1 teaspoon rub in another shallow bowl. Remove catfish from marinade and dredge in cornmeal mixture, coating evenly.
3) Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on each side, or until golden brown. Serve immediately. 4 servings.

Creole Tartar Sauce

Ingredients:
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Directions:
Put egg, garlic, lemon juice, parsley, and green onions in a food processor and purée for 15 seconds. With processor running, pour oil through feed tube in a steady stream. Add cayenne, mustard and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Makes 1- 1/3 cups.

One Year Ago Today: Giant Lemon Sugar Cookies

Two Years Ago Today: Shrove Tuesday Buns

Friday, July 15, 2011

50 Women Game-Changers in Food - #6 Marcella Hazan - Cold Herb-Flavored Marinated Green Beans

From the kitchen of One Perfect Bite...Marcella Hazan holds sixth place on the Gourmet Live list of 50 Women Game-Changers in food. Her name is well known to lovers of Italian food and her six best-selling cookbooks make her as important to Italian cooking as Julia Child is to French. She is credited with introducing American cooks to Italian regional food and ending the red sauce siege of American kitchens. Her background is very interesting. She was born in Egypt and survived the German occupation of Italy during World War II. As a young woman, she was a biology teacher whose credentials were supported by two doctoral degrees. Her interest in cooking did not begin until her marriage to an Italian-American. Much like Julia Child, she learned to cook in order to please her husband. She had no need or desire to cook in Italy, and had they remained there, we would never have heard her voice. Despite a lack of formal training, she had taste memories that she was able to translate to the Italian food she prepared for her husband in their American kitchen. Fortunately, she recorded her recipes and began to teach regional Italian cooking from her kitchen in New York City. She was discovered by Craig Claiborne, who was instrumental in finding a publisher for her first book, and Julia Child helped walk her through the vagaries of the New York publishing scene. She appears to be a woman of strong conviction but one without affectation. She considers herself to be a home cook and is offended by attempts to label her a gourmet, an expression she believes is pretentious.

Marcella and her husband, Victor, now live in Florida. Jaden Hair recently did a charming interview with the couple who are both now in their eighties. The interview can be found on Jaden's blog, Steamy Kitchen, which you can access here.

Selecting recipes that represent the work of the women who appear on the Gourmet list can be daunting. In all cases, I've made a conscious effort to choose recipes that can easily be made in home kitchens. One of Marcella's gifts to her readers is the balance of the herbs and spices she uses in her recipes. That gift is evident in today's recipe for marinated green beans. These are nothing like the ubiquitous bean salad that appears at potlucks and picnics. I really liked these. I hope you will too.

Cold Herb-Flavored Marinated Green Beans...from the kitchen of One Perfect Bite courtesy of Marcella Hazan

Ingredients:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon fresh oregano
5 tablespoons white wine vinegar
2 tablespoons finely chopped onion
2 garlic cloves, peeled and crushed
1 pound green beans
1/3 cup extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste

Directions:
1) Choose a large bowl and place parsley, basil, oregano and vinegar in it. let it steep for 10 minutes. Add onion and garlic and mix well. Let steep for another 30 minutes.
2) Snap off ends of green beans, rinse in cold water, and drop them into boiling salt water. Drain string beans while still very firm. Add warm green beans to bowl with vinegar and herbs. Marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve beans at room temperature, adding olive oil and salt and pepper to taste just before serving. Yield: 6 servings.