Catfish Piccata

Recipe and photo credit: http://www.foodnetwork.com/recipes/food-network-kitchen/catfish-piccata-recipe-2107222

Catfish August

Ingredients

  • 4 6-ounce catfish fillets
  • Kosher salt and freshly ground pepper 
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 lemon (1/2 zested and juiced, 1/2 cut into wedges) 
  • 3 cups mixed salad greens
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup fresh parsley leaves

Directions

  1. Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
  2. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice.
  3. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
  4. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish.
  5. Serve with the salad and lemon wedges.

Photograph by Antonis Achilleos

Zucchini, Banana, and Flaxseed Muffins

Recipe and photo credit: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins#Zucchini%20and%20Summer%20Squash%20Recipes%7C/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide%7C851872

INGREDIENTS

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

     

  2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Grilled Pork Porterhouse with Peach Agrodolce

Recipe and photo credit: http://www.myrecipes.com/recipe/grilled-pork-porterhouse-with-peach & http://www.myrecipes.com/recipe/peach-agrodolce

Peach August

Agrodolce (agro: sour; dolce: sweet), a traditional Italian sweet-and-sour sauce made with vinegar and sugar (or sweet ingredients such as fresh peaches and raisins), adds fresh summer flavor to the granddaddy of all pork chops. Thick-cut pork porterhouse includes a juicy portion of the tenderloin on one side and a large cut of the loin on the other.

Peach Agrodolce:

Ingredients

  • 2 tablespoons raisins
  • 2 tablespoons tawny port wine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 large fresh, ripe peaches, peeled and diced into 1-inch pieces
  • Salt and freshly ground pepper

How to Make It

Cook raisins, port, and 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, 5 minutes. Remove from heat; whisk in parsley, vinegar, and oil. Stir in peaches and salt and pepper to taste.

 

Grilled Pork Porter House with Peach Agrodolce:

Ingredients

  • 4 (1 1/2-inch-thick) pork porterhouse chops (about 2 1/2 lb.)
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Peach Agrodolce

How to Make It

Step 1

Let pork stand at room temperature 30 minutes. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with olive oil, and sprinkle with salt and pepper.

 

Step 2

Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Peach Agrodolce.

 

Thai Spiced Minted Watermelon Salad

Recipe and Photo Credit: https://www.scalingbackblog.com/thai-watermelon-salad/

Thai spiced minted watermelon salad

Serves: 4
Fresh, bright and full of flavor, this salad is the perfect way to highlight fresh summer melon.
INGREDIENTS:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon Asian fish sauce
  • ½ teaspoon chili garlic sauce or Sriracha
  • ½ teaspoon freshly grated ginger
  • salt and pepper to taste
  • 4 cups watermelon (rind and seeds removed and cut into 1-inch chunks)
  • 1 cucumber (peeled and cut into ¼-inch slices)
  • ½ cup lightly packed mint leaves, coarsely chopped
  • ½ cup lightly packed basil leaves, torn
  • ¼ cup roasted peanuts, chopped
INSTRUCTIONS:
  1. In a large bowl, whisk the lime juice, orange juice, fish sauce, chili sauce and ginger. Season with salt and pepper.
  2. Add the watermelon, cucumber to the dressing.
  3. Fold in the mint and basil, season with salt and pepper to taste and sprinkle with the chopped peanuts.

 

Shrimp Salad with Hominy, Arugula and Lime

Recipe and Photo Credit: http://www.foodandwine.com/recipes/shrimp-salad-hominy-arugula-and-lime

Screen Shot 2017-07-27 at 6.21.44 PM

With similar ingredients you’d find wrapped up in taco, this brightly colored shrimp salad is light but very much satisfying. Enjoy with chips and beer on a hot day.

INGREDIENTS

VINAIGRETTE
  • 1/4 cup lime juice
  • 2 tablespoons orange juice
  • 1/2 tablespoon shallots, minced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • Freshly cracked black pepper
SALAD
  • 1 tablespoon of olive oil
  • 3/4 pound shrimp, peeled and deveined
  • 1 29-ounce can hominy, rinsed and drained
  • 3/4 pound cherry tomatoes, halved
  • 1/2 cup cilantro, finely chopped
  • 1 avocado, quartered and thinly sliced
  • 3 ounces crumbled cotija cheese
  • 4 cups baby arugula, packed
  • Salt
  • Lime wedges

HOW TO MAKE THIS RECIPE

    1. In a mixing bowl, whisk the citrus juices, shallots, garlic, cumin, cayenne, honey and salt together until combined. Slowly drizzle in the olive oil in a thin and steady stream until the dressing becomes emulsified. Taste and adjust with salt and pepper and set aside.
    2. Pat dry and season peeled and deveined shrimp on both sides. In a large saute; pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp. Cook for about 1-2 minutes on each side until shrimp are pink and slightly fried. Take off heat and transfer to a large mixing bowl. Add the hominy and sliced tomatoes to the mixing bowl and pour in half of the vinaigrette. Toss to coat and let sit for a few minutes.
    3. Meanwhile finely chop the cilantro, thinly slice the avocado, and crumble half of the cotija cheese. Add the prepped ingredients to the shrimp and hominy mixture and fold in the arugula. Pour in the remaining vinaigrette and toss to coat. Season the salad generously with kosher salt and a squeeze of lime juice.
    4. Transfer salad to a serving platter, sprinkle with the remaining cheese, and serve.

Blueberry-Cinnamon Muffins

Recipe and Photo by: Southern Living

Blueberry Cinnamon Muffins

Ingredients

  • 1/4 cup regular oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free buttermilk
  • 1 cup fresh blueberries
  • Vegetable cooking spray

How to Make It

Step 1

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Step 2

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Step 3

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Step 4

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

15 Ways to Use Leftover Pickle Juice

Courtesy of: http://www.bonappetit.com/test-kitchen/cooking-tips/article/15-ways-to-use-leftover-pickle-juice

pickle juice

  1. Just re-use it! You can brine hard-boiled eggs, onions, garlic, or any other soft veggies (soft canned vegetables work well too, like canned artichokes).

  2. Pickle juice is a great meat tenderizer. Use it as a marinade for pork chops or steak.

  3. Boiled potatoes can be a snore. Make them less boring by adding a healthy amount of pickle juice to the water–it will give those taters a vinegary zing. (We add it to our potato salads, too.)

  4. If store-bought barbecue sauce doesn’t do it for you, liven it up by adding pickle juice to taste by the tablespoonful.

  5. Macaroni and cheese is re-born with a dash of pickle juice. Try it in your favorite recipe, or make this Pimiento Mac and Cheese.

  6. Use it in place of vinegar in gazpacho (or anything, really).

  7. If your fish or veggies need a lift, drizzle a bit of the brine over them.

  8. Put some pucker into your Michelada or Bloody Mary with a tablespoon of pickle juice.

  9. Elevate ho-hum hummus to something more punchy with a few dashes of the stuff.

  10. An easy and flavorful way to poach fish? Use pickle brine.

  11. As if your meatloaf recipe didn’t have enough condiments in it already, throw some pickle juice into the mix.

  12. We call this “Jewish Deli Bread,” since the dough is fortified with a little bit of pickle juice.

  13. Make a “pickleback,” essentially a shot of pickle brine designed to follow a shot of (usually) not-so top shelf whiskey. The flavors are surprisingly simpatico, which explains why you’ll find the pickleback offered at many hipster and non-hipster drinking establishments.

  14. Don’t want to consume it? Copper pans are a you-know-what to clean, but you can make them sparkle by cleaning them with pickle juice.

  15. Weeds are a bummer, so banish them from your garden by dousing them with pickle juice. All that vinegar and salt does a job on them.