Mississippi recently celebrated Catfish Month so we decided to honor the largest Aquaculture business in America with a couple of our favorite recipes. The Magnolia State produces some 350 million pounds, representing over 55 percent of the catfish farmed in the United States. Friday is Blackened Catfish day at our Flora Butcher Shop, while every day is Catfish day at our restaurant, Dave’s Triple B in Jackson. Mississippians produce the best farmed catfish in America and we’re happy to serve it at our establishments and share our recipes this month. We’ve also included the perfect accompaniments and desserts designed to delight everyone around your dinner table.
Cheesy Grits
4 cups Whole Milk
2 cups Water (second cup is to let you thin the grits as necessary)
4 ounces Unsalted Butter
1 Grits
1 cup Cream Cheese
1 cup shredded Cheddar Cheese
1 cup Shredded Mozzarella
Salt and Pepper to taste
Bring Milk, 1 cup of water and 4 ounces of butter to a simmer and stir in the grits. Turn heat to low, stirring often, and gently cook until the grits have softened.
Stir in the three cheeses until they are completely mixed in. Adjust the thickness with the remaining water if needed. Remove from the heat
Season with salt and pepper to taste
Braised Collard Greens
1 tablespoon Blended Oil
3.5 ounces Smoked Bacon, chopped
3.5 ounces Yellow Onion, sliced
.3 ounces Garlic, chopped
1 pound Collard Greens, stems removed, washed and chopped
4 fluid ounces local beer
2 fluid ounces Apple Cider Vinegar
1.5 cup Pork Stock
2.5 ounces Dark Brown Sugar
1 Pinch Crushed Red Pepper
1 Smoked Ham Hock
Salt and Pepper to taste
Add the blended oil and bacon to a large heavy bottomed pot on medium heat. Gently render the bacon for about 5 minutes and then add the onions. Stirring often, continue to cook until the onions become translucent. Add the garlic and cook a couple more minutes so that it becomes fragrant.
Add the liquids, sugar and red pepper flake, then bring to a simmer. Once the sugar is incorporated and everything is well mixed, bury the ham hock in the middle and let the greens cook gently until the leaves are tender and the ham hock is falling apart.
Season to taste with salt and pepper
Blackened Catfish
Thick Cut US Farm Raised Catfish
Blackening Seasoning
Blended Oil
Heat a cast iron pan for at least 10 minutes on high.
On a cookie sheet or plate, season one side of the catfish until coated and then add enough oil to coat the outside of the fish. Place the seasoned side down in the hot cast iron pan and cook until the seasoning has formed a dark crust. About 2 minutes. Flip the filet over and finish cooking. About 2 more minutes depending on the thickness of the fish.
Lemon Beurre Blanc
1 cup White Wine
Juice from 1 Lemon
1 Large Shallot, minced
2-3 ounces Heavy Cream
1 pound Cold Unsalted Butter, cubed
Salt and Pepper to Taste
In a small, nonreactive saucepan, combine the white wine, lemon juice and shallot. Reduce to a wet paste. Add the heavy cream and reduce again, stirring occasionally. Once thickened, add cold butter 1-2 pieces at a time and whisk constantly over medium heat. Remove from heat and continue whisking in butter if it seems like the mixture is getting too hot. Above 130 degrees the sauce will break and the ingredients will separate.
Season to taste with Salt and Pepper
Strain through a chinois and keep in a warm place or double boiler
Blackened Catfish Dip
1 pound US Farm Raised Catfish Fillets, Blackened
¾ pound Cream Cheese
1 cup Green Onions, sliced
1 Shallot, minced
1 clove Garlic, minced
1 pinch Crushed Red Pepper
½ teaspoon Cayenne pepper
1 ounce Hot Sauce
Salt and Pepper to Taste
Put all of the ingredients in a food processor and blend until smooth. Taking time to scrap down the sides of the bowl from time to time.
Season to taste with Salt and Pepper
DESSERT
White icing is Cinnamon Roll Bread Pudding and Caramel Apple Cheesecake
Cheesecake Base:
48 oz. Cream Cheese
2 Cups Of Sugar
2 tsp Vanilla
6 eggs
Apple Toppings:
9 Peeled and dice Granny Smith
6 table spoons sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
Crumble Topping:
1 cup brown sugar
1 cup flour
1/2 cup soft unsalted butter
1 tables poon cinnamon
Crust:
1 lb. butter
1 cup powdered sugar
4 cups all-purpose flour
Caramel sauce:
22oz. Sugar
24oz Heavy Cream
Pinch of salt
Instructions (Crust):
Cream together butter and powdered sugar, add flour one cup at a time until well combined. Grease pan and line with parchment paper. Put shortbread dough in pan and evenly distribute. Bake at 350 for 15-20 minutes or until light golden brown.
(Cheesecake Filling):
Cream together cream cheese and sugar. Add eggs one a time, scraping sides of bowl occasionally. Add vanilla. Pour filling into pan on crust.
(Apples);
Peel and dice apples, toss in sugar and cinnamon. Sprinkle on top of cheesecake filling.
(Crumble Topping):
Let butter soften. Add sugar, flour and cinnamon. Mix together with hands. Sprinkle on top of apples.
Bake cheesecake at 350 for 30-40 minutes.
Cinnamon Roll Bread Pudding
8 Quarts stale bread, chopped in 1/2 cubes.
32 oz cream cheese
2 2/3 cups sugar, Plus 2 cups sugar
2 cups brown sugar
1/4 cup cinnamon
8 eggs
4 tsp vanilla
4 cups milk
1/2 lb melted butter
Confectioners Glaze
1 quart heavy cream
2 tsp vanilla
2 cups powdered sugar
Whisk together.
Instructions:
Toss bread in melted butter, 2 cups sugar, and brown sugar, and cinnamon. Set aside. Cream together cream cheese and sugar until smooth. Add eggs one at a time, scraping sides and bottom of bowl after each eggs. Whisk in milk and vanilla. Grease pan, add bread mixture. Pour cream cheese custard over bread. Let soak for at least 4 hours. Bake at 350 for 30-40 minutes. Top with glaze and enjoy!
