Pan fried Basa with cheesy grits and sauce Piquant

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Pan fried Basa with cheesy grits and sauce Piquant

  • Servings: 2
  • Difficulty: easy
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It’s no secret that I love Southern food— BBQ, Smoked, Etouffe and Gumbo to name a few—- so coming up with this “dinner winner” was easy as pie and although it may appear to be a bit time consuming in the making it is definitely worth the effort.

When I first started out to make this one I had every intention to use Catfish because it is such a staple of Southern cooking however I soon found out that my local grocery store (we don’t have an easily accessible fish monger) does not sell it anymore because it is so expensive to get in and no one buys it so I did the next best thing—- Basa and since Basa is Vietnamese Catfish it fit into the recipe quite well.

Here’s how we do this one.

Shopping list:

  • 2 medium Basa or Catfish filets
  • 4 cups Chicken broth
  • 1/4 cup Canola plus 2 tablespoons oil for frying
  • 1/2 cup old fashioned Grits
  • 2 tablespoons Butter
  • 3/4 cup shredded Sharp Cheddar
  • 3 Garlic cloves – chopped and divided 1 for Grits 2 for Piquant
  • 1/2 cup Corn flour
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped yellow onions
  • 3 tablespoons chopped green bell peppers
  • 1 tablespoon seeded and minced jalapeno peppers
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 cup peeled, seeded and chopped tomatoes
  • 3 bay leaves
  • 2 1/2 tablespoons Creole Seasoning
  • Salt
  • Freshly ground black pepper
  • Chopped green onion for garnish.

Putting it all together:

For the Sauce Piquant…..

  1. Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, bell peppers, jalapenos, garlic, thyme, and oregano. Season with salt and pepper, and sauté for 3 minutes. Stir in the tomatoes, bay leaves, 1 1/2 tablespoons Creole seasoning, red pepper and stock. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer uncovered until thickened, about 20 minutes.
  2. Remove from the heat and remove the bay leaves. Transfer to a food processor or blender, and puree on high speed. With the motor running, add the remaining 1/4 cup of oil through the feed tube and process until smooth. Serve warm.

For the Grits…..

  1. In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat.
  2. Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat and stir in cheese and butter.

For the Fish…..

  1. Mix the Corn flour with 1 tablespoon Creole seasoning
  2. Coat the fish in the seasoned flour
  3. Heat 1/4 cup oil in a large pan and fry the fish until golden brown, about 10 minutes
  4. Remove from pan and drain on paper towels

To plate the fish simply spoon some grits onto the center of a plate, place the fish on top and spoon some sauce Piquant over the fish. Garnish with some green onion and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                            Bon Appetit

 

 

 

 

Buttermilk cheddar loaf

  • Servings: 12-14
  • Difficulty: easy
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This may very well be my first and only foray into the world of making bread. You see I don’t bake a lot—– truth be told I do very little baking simply because it is not something that is in my “wheelhouse” (otherwise known as my comfort zone) but since I was making some biscuits for a family gathering I thought I would try my hand at it and see where we got to and since it was a present for my mother I will have to wait to receive the verdict.

The great thing about this recipe is that it is one of those “simple but tasty recipes for the grilling season and beyond” and is so versatile it can be used for breakfast, lunch or dinner or even a late night snack when you are feeling a wee bit peckish. One of the other great things about this recipe is that you can twist it and turn it and add all kinds of things to make it yours.

Try adding things like Jalapenos, bacon, dill or BACON AND JALAPENOS. The combinations are near limitless.

Here’s the one that I put together……….

Ingredients:

  • 2 1/2 cups of All Purpose (ap) flour
  • 1/4 sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 melted butter
  • 1 to 1 1/2 cups shredded old or sharp cheddar

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a medium size bowl mix the first seven ingredients together
  • In a large measuring cup add the milk,egg and melted butter and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Spoon into a pre greased (use cooking spray as it’s easier) 4 x 8 loaf pan
  • Bang the pan on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for about ten minutes, slice and enjoy.

So there you have the easy peasy Buttermilk Cheddar loaf and another “simple but tasty recipe for the grilling season and beyond”

Thanks for dropping by and until next time………..

                                  Bon Apettite