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                                                                  This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as a side dish.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 1 1 cup onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 4 cup masa harina
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp cumin powder
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 12 1 1/2 stick tablepoons unsalted butter
                                                                  • Yes No 2 cup quick turkey stock
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
                                                                  • In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
                                                                  • If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe.
                                                                  • If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings, or enough to fill a 12- to 14-pound turkey, with extra for baking alongside
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Masa Tot
                                                                   47 m
                                                                  Ingredients
                                                                  • Yes No 10 oz corn tortillas, approximately 20
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 qt peanut oil
                                                                  • *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
                                                                  • Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
                                                                  • Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
                                                                  • Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 2 minutes
                                                                  • Total Time: 47 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground masa
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/2 cup mole sauce
                                                                  • Yes No 1/2 cup lard
                                                                  • Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and 1/2 cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally.
                                                                  • Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water: if it floats, the mixture is light enough. If not, continue beating a few minutes longer.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 14tamales
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    glass
                                                                  Masa Cornbread
                                                                   1 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 cup masa
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 2/3 cup buttermilk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/3 cup yellow cornmeal
                                                                  • Yes No 1/3 cup unbleached all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No ingredient info, masa is available at many supermarkets and at latin markets
                                                                  • Position rack in center of oven; preheat to 400°F. Spread masa on large rimmed baking sheet. Bake until golden, stirring frequently, about 8 minutes. Transfer masa to medium bowl and cool. Maintain oven temperature.
                                                                  • Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil. Whisk 1/2 cup oil, buttermilk, and eggs in medium bowl. Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl. Stir buttermilk mixture into cornmeal mixture. Transfer batter to pan.
                                                                  • Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes. Cool in pan 10 minutes. Turn out onto rack; cool completely. DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature at least 1 day and up to 2 days.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil

                                                                  I was requested to make cornbread to go with black beans, and we were out of cornmeal, so I subbed white masa. Wow. Highly worthwhile. It was skillet cornbread that tasted like freshly made corn tortillas —slightly sweet, complex, and deeply “corny”, and I didn’t have to knead or roll anything (which is why the masa was in the cupboard —I don’t have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don’t think I’ll be using plain cornmeal for bread anymore. My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas. I don’t actually have a set recipe —I pretty much just use a 3:1 ratio of cornmeal to flour and the rest follows. Below is an approximation.

                                                                  Ingredients
                                                                  • Yes No 1.5 cup masa harina
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No two egg
                                                                  • Yes No two tbsp baking powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 scant tbsp sugar, granulated
                                                                  • Yes No 1.5 cup milk
                                                                  • Yes No 1/2 stick butter
                                                                  • Mix dry ingredients.
                                                                  • Rub half of butter (2 T) into dry ingr., Put the other half in a cast iron skillet in a 425 oven.
                                                                  • Add eggs and enough milk to dry ingr to make a batter (takes more than regular cornmeal bread), around 1.5 c.
                                                                  • When butter in skillet is melted, spread out batter and bake until brown around edges and light brown areas on top (20 min?). Cool out of the pan if you want to keep the bottom crust crisp.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8good-size wedges
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan

                                                                  Finding one masa dough recipe to use for several different tamale fillings can be difficult. This basic recipe yields a light, fluffy dough that can be used for practically any tamale you can come up with. What to buy: Lard, or rendered pork fat, gives masa dough its distinct piggy flavor. You can make your own or buy it at Latin markets; you’ll find it in the refrigerated or frozen section. Vegetable shortening makes a fine substitute if you are vegetarian or can’t find lard. Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Game plan: The masa dough can be kept frozen for up to 1 month. Defrost in the refrigerator before using. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup masa harina
                                                                  • Yes No 3 3/4 cup water
                                                                  • Yes No 1 1/2 cup lard
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
                                                                  • Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes. Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
                                                                  • Cover and refrigerate at least 1 hour or up to 2 days before using.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7cups (enough for 30 to 35 tamales)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No 1 small cup kidney bean
                                                                  • Yes No 1 cup diced chicharrón
                                                                  • Yes No 4 cup corn tortilla flour
                                                                  • Yes No 3 cup water
                                                                  • Yes No salvadoran coleslaw
                                                                  • Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
                                                                  • Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
                                                                  • Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
                                                                  • Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.
                                                                  • Cooks' notes: · Pupusas can be formed (but not cooked) 2 hours ahead and chilled, covered with plastic wrap.
                                                                  • · Pupusas are best eaten right away but can be kept warm in a 250°F oven while cooking remaining batches. Recrisp on comal 1 minute per side before serving.
                                                                  Cuisine:YesNosalvadoran
                                                                  Yields: 16cakes
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    burner
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prepare this dough up to three days ahead, and refrigerate in an airtight container. This recipe goes with Shrimp and Cilantro Pesto Tamales, Goat Cheese Tamales with Olives and Raisins, Chipotle Beef Tamales, Pork and Ancho Chile Tamales with Mexican Red Sauce, Saffron Chicken and Sausage Tamales with Cilantro Cream

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 ancho chili pepper
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 3 3/4 cup masa harina
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 cup lard
                                                                  • Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
                                                                  • Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 26servings (serving size: about 3 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    whisk

                                                                  The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 3 cup chopped white onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 18 large oz anaheim chili pepper
                                                                  • Yes No 18 oz poblano chili pepper
                                                                  • Yes No 4 1 cup large jalapeño chili pepper
                                                                  • Yes No 1 1/2 tbsp ground new mexico chiles
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp dried oregano
                                                                  • Yes No 3/4 tsp cumin powder
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1 9 inch, 13 cup x loaf masa cornbread
                                                                  • Yes No 6 oz monterey jack cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No ingredient info, look
                                                                  • Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
                                                                  • Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
                                                                  • Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 red onion, very
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 cup instant masa flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No 1 1/8 cup water
                                                                  • Yes No 1 cup vegetarian chili, recipe follows
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 cup hot vegetarian chili, recipe follows
                                                                  • Yes No 1/2 cup grated monterey jack cheese
                                                                  • Yes No emeril's essence, recipe follows
                                                                  • Yes No 3 cup romaine lettuce
                                                                  • Yes No 2 cup tomato
                                                                  • Yes No sour cream
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 cup chopped yellow onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 serrano peppers, and, depending upon taste
                                                                  • Yes No 1 medium zucchini, stem ends
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1 1/2 large lb portobello mushroom
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp cumin powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 3 cup black beans
                                                                  • Yes No 1 15 oz tomato sauce
                                                                  • Yes No 1 cup vegetable stock
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No brown rice
                                                                  • Yes No sour cream
                                                                  • Yes No avocado, garnish
                                                                  • Yes No essence, recipe follows, garnish
                                                                  • Yes No green onions, garnish
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tbsp dried thyme
                                                                  • Place the sliced onions in a small bowl and add the vinegar. Mix and let the onions sit while you prepare the rest of the dish.
                                                                  • In a large bowl, combine the masa, salt, and cumin. Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
                                                                  • Take a small portion of the dough and shape into a thin (less than 1/4-inch) patty. Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese. Make another thin patty and top the chili, pressing the edges to seal the chili inside the masa cake. Work the patty with your hands so it is even thickness. Repeat with the remaining dough, to make 8 cakes.
                                                                  • Fill a large saute pan with 3/4-inch of the oil and heat over medium-high heat. When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side. Remove to a paper towel lined plate and season with Essence.
                                                                  • To serve: Place a small pool of the hot chili on each of 4 plates. Place 1 cake in the center of the chili. Top with some of the lettuce and tomatoes. Top with another cake and place some of the pickled onions on top. Drizzle with sour cream and serve.
                                                                  • In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
                                                                  • Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
                                                                  • To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
                                                                  • Published by William and Morrow, 1993.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 1 cup masa harina
                                                                  • Yes No ¼ tsp baking powder
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No cup chicken broth
                                                                  • Yes No electric hand mixer
                                                                  • Place the lard in a small bowl and whip with the hand mixer at medium speed until light and creamy, about 5 minutes.
                                                                  • Combine the masa harina, baking powder, and salt in a large bowl. Pour in the broth and whip at medium speed until all the liquid has been absorbed. Continue whipping as you slowly add the lard, a spoonful at a time.
                                                                  • Once the last spoonful of lard has been added, raise the mixer speed to high and continue to mix until the batter is light and fluffy, about 10 minutes, scraping down the sides of the bowl as you go. Cover and refrigerate for at least 30 minutes. You can also make the batter in advance and keep it refrigerated in a tightly sealed container for up to 1 day.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3½ cups
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime
                                                                  • Yes No ½ lb dried field corn kernels, sorted
                                                                  • Yes No ½ cup vegetable shortening
                                                                  • Yes No 2 cup fresh masa
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No ¼ tsp baking powder
                                                                  • Yes No ¾ cup chicken broth
                                                                  • Yes No 2mm colander
                                                                  • Yes No electric hand mixer
                                                                  • To Make the Fresh Masa:
                                                                  • Fill a large pot with 2 quarts water, stir in the slaked lime, and bring to a boil over high heat. Stir in the corn kernels, which will immediately turn a brighter yellow. Cover, reduce the heat to medium, and simmer for 30 minutes. Remove from the heat and allow the kernels to soak for at least 3 hours, but no more than 8 hours. Drain and return the kernels to the pot.
                                                                  • Place about a third of the kernels in a medium bowl and add enough water to cover them by a couple of inches. Rub the kernels against each other between your palms to work off their skins. Swirl the bowl around occasionally, encouraging the loosened skins to float to the top of the water so they can be collected or poured out of the bowl. Add fresh water and continue rinsing and rubbing the kernels until most of them have been peeled. Drain the skinned corn and place it in a large bowl. Repeat with the remaining kernels.
                                                                  • Pinch off the tougher, pointy tip from the end of each kernel. Rinse the kernels in a colander under cool running water and wipe them dry as best you can between two kitchen towels.
                                                                  • Place a third of the kernels in a food processor and process into a grainy meal, about 5 minutes, scraping down the sides as you go. Sift the meal through the colander into a bowl, scooping out the coarser bits and placing them in a small bowl. Repeat with the remaining kernels. Scoop the collected coarser bits back into the food processor, process, and sift again.
                                                                  • Measure out the amount of masa you need for your recipe. You can also make the masa in advance and keep it refrigerated in a tightly sealed container for up to 3 days or frozen for up to 6 months. Frozen masa must be thawed before using.
                                                                  • To Make the Tamale Batter:
                                                                  • Place the lard in a large bowl and whip with the hand mixer at medium speed until light and creamy, about 5 minutes.
                                                                  • Slowly add about half of the corn masa while continuing to whip at medium speed. Once combined, whip in the salt, baking powder, and remaining masa.
                                                                  • Slowly drizzle in the broth as you continue whipping the batter, scraping down the sides as you go. Once all the broth has been added, raise the mixer speed to high and continue to mix until the batter is light and fluffy, about 10 minutes, scraping down the sides as you go. Cover and refrigerate for at least 30 minutes. You can also make the batter in advance and keep it refrigerated in a tightly sealed container for up to 1 day.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2pounds (6½ cups) fresh masa
                                                                  • Total Time: 12 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No 2 1 lb large tomato
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 cup masa harina corn flour
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/3 cup crumbled queso fresco cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1 hass avocado
                                                                  • See how to poach eggs
                                                                  • Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
                                                                  • Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
                                                                  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
                                                                  • Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
                                                                  • Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
                                                                  • Photograph by Yunhee Kim
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    nonstick pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 dried new mexico chiles
                                                                  • Yes No 3/4 tsp cumin powder
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No salt and pepper
                                                                  • Make the bean filling: Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes. Transfer to a blender with cumin, garlic, and 1/2 cup water; puree until smooth. Heat oil in a skillet over medium heat and add chile mixture, beans, salt, and pepper; mash with a fork and cook, stirring often, until thickened but not dry, about 20 minutes. Set aside.
                                                                  • Make the gorditas: Heat oven to 400°. In a large bowl, whisk together masa harina and salt; add shortening and 1 1/4 cups water, and stir until dough forms. Divide into eight 2″ balls (about 2 1/2 oz. each); flatten each into a 1/4″-thick disk, and place 1 heaping tbsp. bean filling in center. Wrap disk around filling, pinching edges together to seal, then transfer, seam side down, to a parchment paper–lined baking sheet. Bake until golden brown, about 30 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina (available at mexgrocer.com
                                                                  • In a medium bowl, stir together masa harina, salt, and 1 1/4 cups water until dough forms; let sit for 5 minutes. Divide into six 2″ balls (about 3 oz. each), then flatten with your hands into 1/4″-thick disks. Set aside.
                                                                  • Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 3 minutes; reduce heat to medium. Transfer chiles to a blender, add garlic and 1/2 cup water, and puree; return to skillet; add eggs and cook, stirring often, until cooked through, about 8 minutes. Set aside.
                                                                  • Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, add disks, season with salt, and cook, turning once, until golden brown on both sides, about 4 minutes. Immediately transfer to a work surface, cut horizontally halfway through disk, and stuff with scrambled egg mixture. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    blender

                                                                  This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.

                                                                  Ingredients
                                                                  • Yes No 1 14 lb needlenose pliers, heart, and gizzard
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No turkey mole sauce
                                                                  • Yes No masa stuffing
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 cup quick turkey stock
                                                                  • Yes No 2 cup quick turkey stock
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No large v shaped rack, kitchen string, aluminum foil, bulb baster instant read thermometer
                                                                    Prepare turkey:
                                                                  • Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
                                                                  • Arrange oven rack in lowest position and preheat oven to 450°F. Butter 2-quart casserole or 8-inch square baking dish.
                                                                  • Loosely fill main cavity of turkey with stuffing. Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock. Cover with aluminum foil and refrigerate until ready to bake. Dab turkey all over with melted butter. Tuck wing tips under breast and loosely tie legs together with kitchen string. Pour 1/4 cup stock into pan.
                                                                  • Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more. Remove foil, add 1/4 cup stock to pan, and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.
                                                                  • Increase oven temperature to 450°F, rotate pan 180° in oven, and add 1/4 cup stock to pan. Remove extra stuffing from refrigerator (do not uncover) and transfer to oven alongside turkey. Bake 30 minutes, then uncover and bake until top is golden brown, about 15 minutes more. Keep warm, covered. Meanwhile, continue to roast turkey, adding 1/4 cup stock to pan and basting every 15 minutes, until instant-read thermometer inserted in thickest part of thigh (do not touch bone) registers 170°F, about 45 minutes to 1 1/2 hours more (2 1/2 to 3 hours total).
                                                                  • Transfer turkey to platter (do not clean roasting pan). Insert thermometer into center of stuffing. If thermometer does not read 165°F, remove stuffing and microwave until 165°F. Keep warm. Let turkey rest at least 1/2 hour before carving.
                                                                    While turkey is resting, make gravy:
                                                                  • Straddle roasting pan across 2 burners on moderately high heat. Add stock and bring to boil, scraping up browned bits on bottom of pan. Remove from heat.
                                                                  • In medium saucepan melt butter. Whisk in flour and cook, whisking constantly, until roux is golden brown, about 5 minutes. Add stock mixture in steady stream, whisking constantly to prevent lumps, then simmer until thickened slightly, about 2 minutes. Strain through fine-mesh sieve into medium bowl and stir in lime juice, salt, and chile powder. Keep warm.
                                                                  • In small saucepan over low heat, gently reheat reserved mole sauce. Serve turkey with gravy and mole alongside.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    tweezers
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    flameproof roasting pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 24 beef cocktail franks
                                                                  • In a bowl combine the masa harina and salt slowly adding the water until the dough can be rolled into a ball. Knead the dough on a floured surface for 5 minutes or until smooth. Wrap the dough in plastic wrap and allow to rest for 1 hour.
                                                                  • Separate the dough into 24 equal pieces rolling them into little balls. Using a rolling pin roll out the dough so that it is about 1/2-inch thick. Place a cocktail frank on the edge of the dough and roll up tucking the ends underneath the frank. Repeat the process until you've used up all of the dough and franks.
                                                                  • Preheat the oven to 350 degrees F. Place franks on a sheet pan and bake for 15 to 20 minutes or until golden brown.
                                                                  • Serve with a side of spicy mustard.
                                                                  • Cook's note: Masa harina is found in the Latin food section of your grocery store. The cocktail franks can be frozen for up to 3 months.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 24pieces
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup masa harina
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 poblano chili pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No pinch dried oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a medium bowl, stir the masa with the water and the salt until a soft dough forms. Divide the dough into 12 balls and flatten them into 2-inch cakes. Transfer to a plastic wrap-lined baking sheet and cover with plastic wrap.
                                                                  • Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chiles, then cut them into thin strips.
                                                                  • In a medium skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the onion and cook over moderate heat until softened, about 7 minutes. Add the poblano strips and oregano and cook for 2 minutes, stirring occasionally. Season with salt and pepper and keep warm.
                                                                  • In a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and the remaining onion and cook over moderate heat until softened, about 7 minutes. Add the beans and cook, coarsely mashing them with a potato masher just until creamy, about 2 minutes. Season with salt and pepper and keep warm.
                                                                  • Heat a griddle. When it is hot, generously brush it with oil and add the masa cakes. Cook over moderately high heat, turning once or twice, until they are golden and crisp, about 4 minutes. Transfer the cakes to a platter and top each with a dollop of the beans and a mound of the poblano mixture. Garnish with the goat cheese and season with salt and pepper. Serve right away.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet

                                                                  This empanada-like dough makes a sturdy yet tender crust for savory pasteles or tarts.

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 1/2 stick butter
                                                                  • Yes No 1/2 cup buttermilk
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No pinch salt
                                                                  • In the bowl of a food processor, add the flour and the salt and pulse briefly. Cut the butter and shortening into small pieces and add to the bowl. Pulse briefly until butter is in pea-size pieces. Add the buttermilk and the egg yolk and pulse until mixture just comes together. Remove dough mixture and knead gently on a floured surface until dough is smooth, adding a little flour if dough is sticky, or a little more buttermilk if dough is dry. Cover dough with plastic wrap and chill for 30 minutes or until ready to roll out.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 12 tbsp lard
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 egg yolk
                                                                  • Sift the flour into a bowl. Stir in the salt and the sugar. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain. Turn dough out onto a floured surface, and roll into desired thickness. Makes enough dough for 10-12 large empanadas.
                                                                  Cuisine:YesNoportuguese
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator

                                                                  In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so special is the luxurious inclusion of butter in the dough and the use of milk instead of water. We've adapted the recipe slightly.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 1 1/2 cup white arepa flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 cup grated mozzarella cheese
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
                                                                  • Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
                                                                  • Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
                                                                  • Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
                                                                  • Heat tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12arepas
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan

                                                                  The special cornflour in this shortbread lends it a unique, addicting flavor, and the anise glaze is the perfect finishing touch.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup firmly packed dark brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup corn masa flour
                                                                  • Yes No 1 cup pillsbury best all purpose flour
                                                                  • Yes No crisco original no stick cooking spray
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/8 tsp anise extract
                                                                  • Yes No 2 tsp milk
                                                                  • Heat oven to 375°F.
                                                                  • For Cookie Dough: BEAT softened butter and brown sugar in medium mixing bowl, with an electric mixer, until light and fluffy. Add vanilla extract. Mixing on low speed, slowly blend in masa and wheat flour. Cover and chill dough for 30 minutes.
                                                                  • Spray cookie sheet with cooking spray. Shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheet. Flatten slightly so balls are about 1 1/2-inches high. Bake 10 to 12 minutes or until edges are golden. Cool for 3 minutes, and then remove from pan to cooling rack. Cool completely.
                                                                  • For Glaze: Combine powdered sugar, anise extract and milk in a small bowl. Drizzle cooled cookies with glaze. Yield: 3 dozen.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 36servings
                                                                  • Prep Time: 55 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 1 hour 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury's Best
                                                                  • Yes No
                                                                    Crisco

                                                                  Stephen Stryjewski, Cochon. Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1 cup large onion
                                                                  • Yes No 6 1/4 cup medium garlic clove
                                                                  • Yes No 2 cup fish
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No hot sauce
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup self rising white cornmeal mix
                                                                  • Yes No 2 small lb catfish fillet
                                                                  • Yes No cooked rice
                                                                  • Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.
                                                                  • Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.
                                                                  • Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.
                                                                  • Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.
                                                                  • Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.
                                                                  • Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 7servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    paper towel
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  • Yes No
                                                                    Minute

                                                                  Most Americans fry their catfish. This will quickly disabuse you of that approach.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp black pepper
                                                                  • Yes No 2 tbsp sea salt
                                                                  • Yes No tbsp white pepper
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No ½ tsp cayenne pepper
                                                                  • Yes No six 8 oz catfish fillet
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No ½ cup vegetable oil
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 tbsp remaining three pepper catfish rub
                                                                  • Yes No golden mustard barbecue sauce
                                                                  • At least 2½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl. Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.
                                                                  • Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
                                                                  • Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.
                                                                  • If you are going to use the mop (see Notes, “To Mop or Not”), mix the ingredients together in a small saucepan and warm over low heat.
                                                                  • Place the catfish in the smoker on a small grill rack as far from the fire as possible. Cook the fish for approximately 1½ hours, dabbing the catfish with the mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker. When cooked, the catfish will be opaque and firm, yet flaky. Serve warm. If desired, accompany the catfish with Golden Mustard Barbecue Sauce.
                                                                  • Normal.dotm 0 0 1 252 1438 Freelance Food 11 2 1765 12.0 0 false 18 pt 18 pt 0 0 false false false
                                                                  Yields: 6
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 1/2 tsp dried thyme
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 1/2 tbsp cooking oil
                                                                  • Yes No 1/2 tsp vinegar
                                                                  • Yes No 2 lb catfish fillet
                                                                  • In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
                                                                  • Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
                                                                  • Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 1/2 inch lb us farm raised catfish fillets, pieces
                                                                  • Yes No 1 tsp grapefruit zest
                                                                  • Yes No 1 tsp lime zest
                                                                  • Yes No 1/2 cup grapefruit juice
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp turbinado sugar
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1 avocado
                                                                  • Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.
                                                                  • Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Inactive Time: 4 hours 30 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    serving bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                  Saucy Catfish
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb catfish
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 300 degrees F. Line a 9 by 13 by 2-inch casserole dish with aluminum foil. Sprinkle the bass with salt and arrange the fillets in the casserole dish.
                                                                  • Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion. Pour the sauce over the bass and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  Catfish fillets are brushed with Worcestershire sauce then grilled until done.

                                                                  Ingredients
                                                                  • Yes No 1 lb skinless catfish fillets
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Brush catfish fillets with the Worcestershire sauce. Place fish on a preheated grill over medium coals, about 4 to 6 inches from the heat. Grill for 4 to 5 minutes. Brush again and turn; grill about 5 minutes longer, or until fish flakes easily with a fork. Serves 4. More Catfish Recipes Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish More Catfish and Hush Puppies Catfish Recipe Index Fish Recipes Index Seafood Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Scroll down to see more catfish recipes.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 2 cup okra
                                                                  • Yes No 2 cup whole tomatoes in can
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 lemon
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 drop Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 cup catfish
                                                                  • Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice. Serves 4. More Catfish Recipes and Related Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish Catfish Saute Catfish With Cream Cheese Stuffing Catfish In Jalapeno Crumb Coating Skillet Fried Fish Nuggets More Catfish and Hush Puppies Fish & Seafood Soups Catfish Recipe Index Fish Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNolouisiana
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    AMP

                                                                  This catfish recipe was shared by EltaJune.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1 tsp liquid smoke
                                                                  • Yes No 8 oz catfish fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • In a small bowl, combine soy sauce, lemon juice, garlic powder and liquid smoke. Preheat broiler pan for 5 minutes, then coat broiler pan with vegetable cooking spray. Place catfish filets on the broiler pan. Brush with the smoky basting sauce. Broil 3 inches from the heat source for 5 to 7 minutes, basting occasionally, or until the catfish flakes easily. Serves 2. Shared by EltaJune More Catfish Recipes and Related Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish More Catfish and Hush Puppies Skillet Fried Fish Nuggets Catfish Recipe Index Fish Recipes Index Seafood Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This catfish soup is similar to a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 1 cup medium carrot
                                                                  • Yes No 1/2 1/2 cup green bell pepper
                                                                  • Yes No 2 celery
                                                                  • Yes No 2 14.5 oz each diced tomato in can
                                                                  • Yes No 2 8 oz each clam juice
                                                                  • Yes No 1 1/2 cup vegetable broth
                                                                  • Yes No 3 medium red potato
                                                                  • Yes No 1 tsp creole seasoning blend
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1 tbsp chopped dried parsley
                                                                  • Yes No 1 lb catfish fillet
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly. Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving. Serves 4 to 6. *To cut back on fat and calories, use vegetable oil instead of bacon drippings to saute the vegetables, and sprinkle individual with purchased real bacon bits, if desired. More Chowder and Related Soup Recipes Cheese Tuna Chowder Cheese Salmon Chowder Cream of Celery Soup Cheese Chowder Cheeseburger Chowder Salmon Corn Chowder Tuna Corn Chowder Recipe Easy Chicken Corn Chowder Corn Chowder with Bacon Crockpot Chicken Corn Chowder Slow Cooked Corn Chowder Corn Chowder with Potatoes and Bacon Country Chicken Chowder Tuna Cheese Chowder Fish and Seafood Soups Crockpot Soup Recipes Crockpot Soup Recipes Crockpot Stew Recipes
                                                                  Cuisine:YesNomanhattan
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Blackened Catfish
                                                                   4 h 23 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 4 catfish fillet
                                                                  • Yes No 1 1/2 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp cayenne pepper
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No cajun remoulade, recipe follows
                                                                  • Yes No 2 tbsp chopped pickle
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash hot sauce
                                                                  • Yes No 1/8 tsp cayenne pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Preheat a cast iron skillet to medium high with peanut oil.
                                                                  • Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
                                                                  • Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
                                                                  • Mix all ingredients together well. Cover and refrigerate until ready to serve.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Inactive Time: 4 hours
                                                                  • Total Time: 4 hours 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tbsp creole seasoning blend
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp chopped chive
                                                                  • Yes No 2 lemon
                                                                  • Yes No compound butter
                                                                  • Yes No 4 8 oz fresh skinless, boneless catfish fillets
                                                                  • Yes No 1/4 cup creole seasoning blend
                                                                  • Yes No whole chive
                                                                  • In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
                                                                  • Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    fork
                                                                  Baked Catfish
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 2 8 oz catfish fillet
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 4 oz dry white wine
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp diced garlic
                                                                  • Yes No 1 tsp chopped cilantro
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No paprika
                                                                  • Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  Catfish Tacos
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 3 cup angel hair coleslaw mix
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 4 radish
                                                                  • Yes No 3 tbsp minced cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 15 oz catfish fillet
                                                                  • Yes No 1 1/2 cup cornmeal
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No 6 taco shells, recipe follows
                                                                  • Yes No avocado
                                                                  • Yes No lime
                                                                  • Yes No vegetable oil
                                                                  • Yes No 6 corn tortilla
                                                                  • For the coleslaw: In a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.
                                                                  • For the remoulade: In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.
                                                                  • For the catfish: In a large Dutch oven, pour the oil to a depth of 2 inches and heat to 350 degrees F.
                                                                  • Cut the catfish into strips. Combine and whisk together the cornmeal and Cajun seasoning. Coat the catfish strips in the cornmeal mixture.
                                                                  • Fry the catfish, in batches if necessary, until golden brown, 2 to 3 minutes. Drain on paper towels. Place 2 to 3 catfish strips in the center of each Fried Taco Shell. Top each evenly with the coleslaw mixture. Dollop with the remoulade. Serve with sliced avocado and lime wedges, if desired.
                                                                  • Heat the oil in a Dutch oven to 350 degrees F.
                                                                  • Place the tortilla into the oil, folding into a taco shape using heatproof tongs. (You will have to hold its shape with the tongs while it fries.) Fry until golden brown, 2 to 3 minutes. Drain on paper towels.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    dutch oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for catfish chowder includes onions, potatoes, lemon juice, and tomatoes.

                                                                  Ingredients
                                                                  • Yes No catfish bones
                                                                  • Yes No 5 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 onion
                                                                  • Yes No 4 medium potato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 lb catfish fillet
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Bring fish bones, water and salt to boil. Reduce heat, simmer 10 minutes. Remove and discard bones. If you don't have fish bones, use fish stock. To stock, add onions, potatoes, tomatoes, and pepper to liquid. Bring to boil, then simmer until potatoes are tender, about 15 minutes. Add cubed catfish. Simmer for a few minutes, or until fish flakes. Add lemon juice and parsley. Serve hot with crisp hush puppies. Serves 4 to 6. More Catfish Recipes and Related Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish More Catfish and Hush Puppies Skillet Fried Fish Nuggets Catfish Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Scroll down to see more catfish recipes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 catfish fillet
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No hot sauce
                                                                  • Melt 1 tablespoon butter in an ovenproof skillet; add tomato and onion, and saute until tender. Remove vegetables from skillet. Add catfish to skillet in a single layer. Sprinkle catfish with oregano and salt and pepper to taste. Dot catfish with remaining 1 tablespoon butter. Spoon onion and tomato over catfish. Bake at 350 degrees for 15 minutes. Add a dash of Worcestershire sauce and hot sauce to catfish just before serving. Serves 4. More Catfish Recipes and Related Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish More Catfish and Hush Puppies Skillet Fried Fish Nuggets Catfish Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Stuffed baked catfish recipe.

                                                                  Ingredients
                                                                  • Yes No 4 farm raised catfish fillets, fresh
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No stuffing
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 3 tbsp light cream cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tbsp chopped celery
                                                                  • Yes No 1 tbsp chopped onion
                                                                  • Yes No 1 tsp dried parsley
                                                                  • Yes No 1 tsp thyme, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 slice bacon
                                                                  • Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 minutesm, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired. Serves 4. More Catfish Recipes and Related Grilled Catfish with Creole Seasoning Crispy Fried Catfish Catfish Provencale Catfish Chowder Lemony Catfish in Foil Pecan Coated Catfish Ann's Blackened Catfish Catfish Saute Catfish With Cream Cheese Stuffing Catfish In Jalapeno Crumb Coating Skillet Fried Fish Nuggets More Catfish and Hush Puppies Catfish Recipe Index Fish Recipe Index Hush Puppies & Fritter Cornbread Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Catfish Gumbo
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1/3 cup diced celery
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 10.5 oz chicken broth
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 3 oz tomato paste
                                                                  • Yes No 1 5 oz small frozen cut okra
                                                                  • Yes No splash hot sauce
                                                                  • Yes No 3/4 lb catfish
                                                                  • Yes No cooked rice
                                                                  • In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
                                                                  • Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 4 7 oz catfish fillet
                                                                  • Yes No 4 tbsp dry rub
                                                                  • Yes No 6 tbsp cooking oil
                                                                  • Yes No 1/2 cup potato chips
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup tartar sauce, recipe follows
                                                                  • Preheat the grill.
                                                                  • Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 38 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoker
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  Catfish Bread
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/8 cup chopped celery
                                                                  • Yes No 1/8 cup chopped green bell pepper
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No 1 lb catfish fillet
                                                                  • Yes No 1/2 tsp liquid crab boil
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 1 loaf french bread
                                                                  • Yes No 1 1/2 cup grated mixed cheddar and mozzarella
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Saute the onion, celery, and pepper with 3 tablespoons of the margarine. When wilted, add the catfish chunks and the remaining 1 tablespoon margarine together with liquid crab boil and mix well. As catfish cooks, break up fish with a cooking spoon. Set catfish mixture aside.
                                                                  • In a microwave oven, melt cream cheese on HIGH for 1 minute. Add ketchup, parsley, and pepper and mix well. Fold cream cheese mixture into catfish mixture and add Italian bread crumbs.
                                                                  • Microwave mixture on HIGH for 8 minutes, stirring once halfway through cooking. Cut French bread lengthwise. Place on cookie sheet, sliced side up. Spread catfish mixture on each length of bread. Sprinkle with mozzarella and cheddar mixture.
                                                                  • Bake for 10 minutes, or until cheese is melted and bubbly. Cut into individual slices. Serve and enjoy!
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Catfish Bread
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup diced tasso ham
                                                                  • Yes No 3/4 cup chopped bell pepper
                                                                  • Yes No 1 cup sliced button mushroom
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 2 lb catfish fillet
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped oregano
                                                                  • Yes No 1/2 tsp chopped fresh marjoram leaves
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/2 tsp red bell pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/3 cup dried parsley
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 2 cup cream
                                                                  • Yes No 1 lb angel hair pasta
                                                                  • Heat butter and olive oil in saucepan on stovetop. Brown onions and tasso for 3 minutes. Add the bell pepper, mushrooms, garlic and bay leaves. Simmer for 3 minutes. Add the catfish, Worcestershire sauce, lemon juice, hot sauce, black pepper, oregano, marjoram, thyme, white pepper, red pepper, garlic powder, rosemary, and parsley flakes and simmer for 15 minutes, stirring only a few times as stirring will cause fish to break up too much. Add green onions and cream and simmer for 10 minutes stirring only when necessary. Serve immediately over pasta.
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    brand

                                                                  When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz farm raised catfish fillets
                                                                  • Yes No 2 tsp olive oil
                                                                  • Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.
                                                                  • Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    fork

                                                                  total time: 14 minutes

                                                                  Ingredients
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 2/3 cup corn flake crumbs
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 4 oz farm raised catfish fillets
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/2 cup corn relish
                                                                  • Line a shallow pan with aluminum foil. Coat with cooking spray.
                                                                  • Combine crumbs, salt, and pepper in a small bowl; stir well. Dip fish in beaten egg whites; dredge in crumb mixture. Place fish in pan. Bake at 450° for 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve immediately with corn relish.
                                                                  Yields: 4servings (serving size: 1 fillet and 2 tablespoons relish).
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 4 oz catfish fillet
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup miniature pretzel
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No lemon
                                                                  • Whisk together first 4 ingredients. Dredge fish in flour, dip in mustard mixture, and coat with pretzels.
                                                                  • Cook fish, in batches, in hot oil over medium heat 3 to 4 minutes on each side or until golden and fish flakes with a fork. Serve with lemon slices, if desired.
                                                                  • *4 (4-ounce) frozen catfish fillets, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fork
                                                                  Ingredients
                                                                  • Yes No 1 oz salad oil
                                                                  • Yes No 2 8 oz catfish fillet
                                                                  • Yes No 2 oz fish blackening seasoning
                                                                  • Heat a 12-inch cast iron skillet over high heat. When the skillet is hot, add the oil. Season both sides of each catfish fillet with the blackening seasoning and place in skillet. Cook fillets for 5 minutes on each side.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 2servings
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 14 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    skillet
                                                                  Catfish Soup
                                                                   25 m
                                                                  Ingredients
                                                                  • Yes No 2 cup dashi
                                                                  • Yes No 2 tbsp thinly sliced lemongrass
                                                                  • Yes No 1 tbsp galangal
                                                                  • Yes No 1 tbsp cilantro
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 1 inch lb us farm raised catfish fillets, pieces
                                                                  • Yes No 14 oz coconut milk
                                                                  • Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  This savory catfish dish is coated in Parmesan cheese and baked. Excellent for an easy family dinner! A fish dish even your kids will love!

                                                                  Ingredients
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 8 4 oz catfish fillet
                                                                  • Yes No 1/4 cup margarine
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Beat the egg together with the milk in a medium bowl. In another bowl, stir together the cheese, flour, salt, pepper and paprika.
                                                                  • Dip catfish in the egg and milk mixture, then dredge in the cheese mixture until coated. Arrange fish in a single layer in the bottom of a 9x13 inch baking dish. Pour melted butter over the fish.
                                                                  • Bake for 15 minutes, or until golden brown.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  Ingredients
                                                                  • Yes No 3 lb catfish
                                                                  • Yes No 2 cup yellow cornmeal
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp seasoning salt
                                                                  • Yes No 3 inch cooking oil in a deep fat fryer
                                                                  • Wash and drain fish, salt and pepper. Place seasoning salt, cornmeal, and fish in a large plastic bag and shake until fish is well coated. Preheat oil and cook fish at 350 degrees until fish is brown on both sides.
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    fryer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag

                                                                  Purchase pre-made catfish nuggets to shorten the prep time for this fast recipe even further. Serve with a side of sweet potato chips.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1 lb catfish fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup yellow cornmeal
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp fat-free mayonnaise
                                                                  • Yes No 1 tbsp non-fat sour cream
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No 2 cup bagged broccoli coleslaw
                                                                  • Yes No 4 2 1/2 oz hoagie rolls
                                                                  • Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
                                                                  • While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

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