Fishy Sands 🐟 🥖


This is gunna be a three-parter. One part recipe, one part product review, and one part local business promotion.

I’ll start with Lake Edge Seafood. A relatively new, unassuming fishmonger and restaurant in the Lake Edge strip mall off Buckeye and Monona. They took over the corner spot held by an upscale second-hand store and I hope they do well. The interior is nice; full of the sort of tables everyone gets for their new restaurant. It’s not overly ocean-themed (like a place that rhymes with Bled Blobster), and while it smells fishy, it’s a good fishy. Like, Gramma’s-been-cleaning-bluegill-all-afternoon-and-that’s-what’s-for-dinner fishy.

I stopped in last weekend, on a whim, to get some fish and found their deli case to be clean, crisp, well-stocked (for a Saturday, seeing that they’re closed Sundays and Mondays), and the wares were all very good-lookin’. I’d gone in the search for cod, but they didn’t have any, so I asked for enough tilapia (at $10/lb) for two hefty sandwiches. The guy said it was cheap enough that he’d recommend two fillets and we may end up with extra. I said that we’d contend with that challenge.

In order to get the scoop about bluegill (a fish that I love, adore, and wish there were more of), I asked if they ever had any on hand. He said if I called a day ahead of time, they could get some and that they’d have to order 5 lbs but wouldn’t be opposed to putting whatever I didn’t buy into the cooler for sale. Since then, I’ve been considering the possibility of putting in a 5 lb order, packing it all up nicely, and freezing it. I’ll let you know if this happens.

If you’re in the neighborhood, stop in and take a look around. They have some dry goods for sale as well. Unless I think of something else, I’ll move on to the second part: the product review.

I am both methodical and spontaneous in my decision-making. Contradictory, I know. Just ask everyone around me. Or don’t.

I had been considering, researching, vetting, questioning, and otherwise obsessing over air fryers for at least the last year… basically, since I purchased Gina’s Skinny Taste, One and Done and sorta skipped over the chapter that is specifically air-fried because I don’t really care for fried foods (crinkle-cut potatoes are the exception). I don’t care for fried foods because they make my stomach hurt and I can feel the grease hanging out in my mouth… I can feel the breading seep into and out of my pores… not super enticing, right?

So, I hemmed and hemmed (I don’t “haw” very well) and waited for a while. My hesitation came from a place of efficiency and practicality. “Why,” I said to myself, “do I need a Vitamix, an Instant Pot, a Pizzaz, two (that you know of) slow cookers, and an air fryer?” I contend that everything has a use, and some things can be stored because they are used less often. So, the Pizzaz went into a cupboard, and the tiny slow cooker found a home next to the huge one in the basement, which means I now had room for the air fryer.

But it wasn’t until one fried fish taco Tuesday when the results were delicious but they hung with me for a while, that I decided if fried fish tacos were going to be in my life, then it was air fryer time.

Still not completely convinced, I looked again at the ones I’d been eyeballing and all of the negative product reviews cited melting, smoking, and otherwise defective machinery. A friend suggested one of the Phillips’ models, but those were about three times more than I wanted to spend on something I wasn’t *absolutely* sure would make making food better.

With a 36oz Nalgene nearby for scale.

I finally settled on a $50 version: the GoWISE USA 2.75qt. According to my purchase history, I’ve had this for less than a month and I’m pretty sure we’ve used it three times a week, on average. It continues to impress, and I look forward to thinking up creative meals, but for now, the fried fish sandwiches using fresh tilapia from Lake Edge Seafood are the current stars of the show.

Now it’s FINALLY recipe time. This may seem simple, but sometimes simple is needed, just to see what you’re dealing with.

You’ll need two buns, some mayo, dijon, relish, leaves of romaine, slices of tomato, two tilapia steaks, an egg, a cup of panko, some cayenne, salt, and pepper. And the air fryer.

At $10/lb, these two came in a little over $6.

I usually make the tartar sauce first, both because it’s easy, and to get it out of the way and in the fridge so the flavors can marry. If you only need enough for these two sandwiches, I’d use 1/3 c mayo, 1 tsp squirt of dijon mustard, and however much relish you like your tartar to have. If you want to make extra, it’ll keep at least a week in the fridge; I mean, it’s mayo, mustard, and pickled stuff.

This lasted us four sandwiches and two breakfast fishes worth.

Now you need a small bowl for the egg, but big enough to sloosh the fish into. Also, grab a plate, the panko, and spices.

Egg wash, panko breading. It really cannot get any easier!

Onto the plate of panko, sprinkle a generous amount (2 tsp) of cayenne, a couple turns of ground pink Himalayan salt, and a couple turns of freshly ground peppercorns.

Mix it all up with a fork, whisk that egg, and preheat your air fryer. Most of the recipes I’ve seen suggest running it at temp for 5 minutes before cooking in it.

Dip the fish in the egg to coat on both sides and lay on the panko plate. I usually use my fingers to get panko on the top side so I’m not shaking the fish and getting panko all over the kitchen.

That’s a soon-to-be-tasty fillet under there.

Cook each piece separately (if you bought a smaller fryer) for about 7 minutes on the first side and 4 to 5 on the second, storing the first piece under a piece of foil on a plate. When the second piece is done, place the first on top and cook them together for 5 minutes so they’re both hot.

One fillet.
Two fillets, pieced.

Last night, we made the executive decision to cut down the middle of each fillet and that made it much easier to handle. It also revealed that an entire fillet per sandwich was a bit much, so we had the rest with eggs for breakfast.

Toast, heat, or otherwise warm the bun and top with tartar, romaine, and tomato slices. Place fish and serve with crinkle chips.

Fishy Sands

A good recipe for getting to know your air fryer.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Servings: 2

Equipment

  • Air Fryer

Ingredients

Tartar Sauce

  • 1/3 c mayonnaise
  • 1 tsp dijon mustard
  • 1 Tbsp sweet relish or more, if you're keen on it

Fishes

  • 2 tilapia filets or other whitefish in a hoagie shape
  • 1 c panko
  • 2 tsp cayenne pepper powder
  • salt to taste
  • pepper to taste
  • 1 egg
  • 2 long buns hoagie, brat, etc.
  • 4 romaine leaves
  • 2 beefsteak tomato slices

Instructions

Tartar Sauce

  • Mix all ingredients together, store in the fridge until ready to use.

Fish

  • Preheat air fryer on 400º for 5 minutes.
  • Mix panko and spices together on a plate or other dredging vessel. Whisk egg in a small bowl.
  • Coat a piece of fish with the egg, and dredge in the panko mix. Place in the fryer for 7 minutes, flip and cook for another 5. Repeat with the second piece. Put the first piece back in with the second for another 5 minutes, checking frequently for good color.
  • Assemble buns, tartar sauce, lettuce, tomatoes, fish. Serve!

Overnight Oats 🍌🥣


I was on a vegan cookbook kick for a while, amassing all sorts of reference material for the one week that I tried being completely vegan (you can’t eat out *at all* unless you know the chef). It wasn’t difficult as long as I didn’t try to substitute anything for cheese. People try to tell you (themselves, really) that cheese substitutes are a sufficient facsimile, and they’re just not. The only thing that comes reasonably close is Minimalist Baker’s Vegan Parm. I still use this instead of that jarred parm that isn’t even mostly cheese to begin with.

ANYHOOOOO, along the way somewhere, I started making these overnight oats for my weekly morning snack and I’ve been making it since that vegan trial week in May 2016.

I’m not a fan of the green banan.

Grab yourself a banana, peel, halve, sprinkle with cinnamon and smash.

This recipe (three servings) fits neatly in a 3-cup Glasslock container. Do yourself a favor and get a whole set.

Using my trusty Pampered Chef Measure-All, I slide it to the 1-cup mark and pour in the oats.

Then, I slide it to 1/4-cup and measure the chia seeds.

Ch-ch-ch-chia.

I get nervous Every. Single. Time. that I’m going to knock it over and chia seeds will be everywhere in the kitchen for 100 years. Those go in, and I flip the Measure-All over and pour in 1 1/2-cups of almond milk. I didn’t get a shot of this cuz… boring.

Stir it up. Come on now, stir it up.

Mix it all together and put your snap-tight lid on and leave it in the fridge overnight. In the morning, you’ll need to give it a good stir.

Settled oats.

Then, I top it with frozen blues from Costco. The ones that fall on the floor become dog treats, but you knew that already.

Then I pack as much as I can into a jar and continue on with the rest of my snacks.

Overnight Oats

A quick and healthful snack.
Prep Time15 mins
Cook Time0 mins
Course: Breakfast
Servings: 3 snacks

Ingredients

  • 1 banana
  • 1 tsp cinnamon
  • 1 c Bob's Red Mill Oats not quick-cooking, steel-cut, or extra thick
  • 1/4 c chia seeds
  • 1 1/2 c almond milk
  • 3/4 c frozen blueberries

Instructions

  • Peel the banana and cover with cinnamon. Smash until it becomes a mix.
  • Pour oats, chia seeds, and milk over and stir.
  • Leave in the refrigerator overnight (get it?).
  • Int he morning, mix in the blueberries.

Chrissy’s Tom Yum 🍜 🍤


I treated myself to Chrissy’s 2nd book, Cravings, Hungry for More and, of course, started out by making one of the most difficult recipes in it. In fact, she cites that this one is ONE OF THE MOST IMPORTANT RECIPES IN HER LIFE.

It’s in the Thai Mom chapter, which makes sense if you’ve ever seen, smelled, or tasted Tom Yum. There are some “weird” ingredients, but I contend that if you know where to find them and have them in your kitchen, you may think of a whole new palette of food to which you can add some oomph.

The weirdish ingredients are lemongrass, Thai chiles, galangal, fish sauce, and kaffir lime leaves. They are worth the scavenger hunt if you’re not in a city with a Thai bodega or somewhere not a traditional grocery store. Although, the lines are blurring with “traditional” and “ethnic” stores. I prefer, however, to go to Viet Hoa under the guise of needing lemongrass and leaving with that, a cleaver, and yet another soup bowl.

Thankfully, I already had kaffir lime leaves saved in the freezer from some other very adventurous dish, and the fish sauce never (?) goes bad. Woodman’s has started carrying Thai chiles, and you can substitute ginger for galangal. So, really all I needed from Viet Hoa was the lemongrass. Oops!

All the veggies.

After the chopping, the dish is pretty simple to put together except for the Thai chiles… I didn’t want to have to wash the food processor, and super-fine-knife-chopping isn’t my forté, so I got to pull out the mortar and pestle, which I’m pretty sure has been used one time. Ever.

Thai chiles, garlic, shallot.

A very brief time later, it became obvious that I wasn’t going to make a paste, and did it really matter? Who knows. I was tired of wearing nylon gloves.

Happily, I had some leftover noodles from a box of Costco soups that we just didn’t get around to finishing. So, as Chrissy suggests, I saved the flavor packets and used the two bags of noodles. The peeled shrimp get thrown in at the end and cook for a couple of minutes.

Now we feast!

A hot, lime, lemon, garlic, ginger, mushroom, shrimp, noodle heaven.

Get her book and treat yo’ self to this dish. I don’t think you’ll be disappointed!

Review: Winco FST-6

There was a Facebook meme or a Tweet or some other such thing that suggests, “Welcome to adulthood. You have a favorite spatula now.”

I’m here to introduce you to my favorite (and hopefully your soon-to-be favorite) spatula. This is the Winco FST-6.

This is the best spatula, folks!

I can only assume FST means “Fancy Spatula Turner” or “Fishy Slippy Turny”, but whatever the case may be, it’s the greatest thing in my kitchen right now, and it’s not just for fish.

The Amazon description makes it sound like the blade itself is 11″, but it’s 6.5″ (which is maybe what the -6 is in the product title?), and that’s pretty much all you need for flipping hashbrowns and turkey bacon, relieving sunny-side-up eggs from your “metal tools are safe here!” pan, and possibly flipping a salmon or two.

The stainless steel blade is sturdy and the end has an edge so you can get up under those perfect whites without fear of breaking the wonderfully-runny yolks.

Have I mentioned I’ve perfected the sunny-side egg?

At a mere $6.20 (at the time of this writing), it’s worth a try! I actually just looked into setting up a product giveaway for two lucky readers, but the minimum number of entrants was 200 and I don’t have that kind of audience yet.

Seitan Gyros! 🥙


Seitan isn’t for the faint of heart; nor the gluten-intolerant. It’s made from wheat gluten, the endosperm of the wheat berry, to be precise. Wheat gluten is chock full of protein and, when cooked, makes a really nice meaty substitute. You can also use it as a binder for vegetarian meatballs or meatloaf. Maybe I’ll put that on the “To Make” list.

My favorite seitan recipe comes from Vegan Sandwiches Save the Day. I made quite a few modifications, both because I wanted to be able to publish the recipe and because it’s not gyro-specific.

The one thing I miss from eating four-legged-meats 100 years ago is a Zorba’s gyro (they were waaaay better than Parthenon’s). The peppery meat constantly turning and dripping and shaved to order onto an olive-oily pita, topped with onions that were too big, lots of tomatoes, and dripping with tzatziki sauce. Of course, the fries were required to soak up the drips. One barely needed any ketchup.

Anyhoo. Seitan! It’s some wheat gluten, nooch, a little bitta chickpea flour and lots of yummy seasonings. I didn’t take pictures of this process because, well, it’s not very photogenic.

Once the seitan is done and cooled (a process that takes 8 hours to cook and about the same to cool), you slice it up and grill it in a pan. I ended up squirting it with Bragg’s Aminos, which provides the saltiness that soy sauce has, but it’s “better for you”.

While that’s cooking or even the day before, the tzatziki sauce can be prepped (most things are better after sitting around in the fridge for a while). I used a small container of fat-free Fage Greek yogurt, a little bit of cucumber, dried and minced garlic, and some lemon juice.

Chop an onion and a tomato and heat the pitas over the burner and you’ve got yourself a delicious facsimile of a Zorba’s gyro. Minus the yelling and grease.

Waiting for seitan.
All set!
Om nom nom.

Seitan Gyros

YEE-ROHS
Prep Time1 hr
Cook Time25 mins
Seitan Cook and Cool Time14 hrs
Course: Main Course
Servings: 4

Equipment

  • Slow cooker
  • Food processor

Ingredients

Seitan

  • 2 c vital wheat gluten
  • 3 Tbsp chickpea flour
  • 4 Tbsp nutritional yeast
  • 1/4 c onion
  • 2 garlic cloves
  • 1 drop liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp black pepper
  • 2 Tbsp ketchup
  • 1 1/4 c vegetable broth chilled
  • 6 c vegetable broth chilled

Tzatziki

  • 6 oz plain, fat-free, Greek yogurt
  • 3 Tbsp cucumber seeded and diced
  • 1 garlic clove minced
  • 2 tsp lemon juice

Gyro

  • pitas
  • white onion sliced
  • tomato diced

Instructions

Seitan

  • In a large bowl, combine the flours and nutritional yeast.
  • Put everything else (except the broth) into a food processor and combine.
  • Mix the spices into the dry ingredients and add the 1 1/4 cus of broth to mix everything together. If it's too wet, add more gluten, if it's too dry, add more broth.
    When it's all combined, make it into a loaf-shape and wrap with cheesecloth to keep it that way. Place into a slow cooker and cover with the remaining 6 cups of broth. Cook on low for 8 hours. Let it cool in the broth.

Tzatziki

  • Mix everything together. Let it rest.

Gyros

  • Slice the seitan into meatly shapes and cook in a grill pan over medium until it's crispy on the edges. Spritz with Bragg's Aminos for color and salt.
  • Heat the pitas in a toaster oven or on the stovetop. Assemble with seitan first, sauce, onions, tomatoes. Serve with extra napkins.

How-to Pesto 🌱


My neighbor just got a bunch of really nice landscaping done on the side of her house that I can’t see. The other night, she brought me over to show me all the basil and mint and thyme and wonderfulness that she had put in. It’s not all edible, but most of it is.

Anyway, she said, “take all the basil you want!” referring to a holy basil bush that was roughly the size of a kitchen table. I said that I would because I was seeing my mom for brunch the next day and she loves holy basil. Well, apparently, mom has enough of it, too.

This morning, I got a text that neighbor had left some on the back porch. I replied that I looked forward to turning it into pesto.

That bottom board is 14″x11″.

After 136 years of picking leaves off stems, I ended up filling the 2 qt. Pampered Chef mixing bowl.

Lotsa basil!

I cleaned up a bit and assessed the pesto ingredient needs, pulling the lemon juice, pine nuts, and parm out of the fridge. I decided to use EVOO instead of another fancy oil. I popped three garlic cloves off the head and peeled them.

Since the food processor will be busy making swift work of the basil and pine nuts, it’s best if you use the smaller side of the cheese grater for the parm.

Unfortunately, I don’t have any action shots because I was mostly worried about how I was going to get all of this pesto made without it taking another 136 years.

I scooped two loose handfuls into the Hamilton Beach 8 Cup Food Processor, sprinkled some lemon juice, tossed in a garlic clove, poured in about 1/8th of a cup of pine nuts, and did a swoosh of oil. These steps were repeated three times until I ran out of basil and did one last spin with salt and pepper added.

Tame and perfect.

I haven’t made pesto in a long time, and don’t care at all for the jarred variety (it’s too oily and salty). This turned out, if I may say so, perfect.

Cubes for freezing.

Added bonus: it was exactly enough to fill one of my silicone ice cube trays.

Before I cleaned off the cutting boards, I harvested enough basil seeds to plant next year with our bucket tomatoes.

Basil Pesto

Prep Time45 mins
Mix Time10 mins
Servings: 15 recipes

Equipment

  • Food processor

Ingredients

  • 2 qt basil leaves
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/2 c pine nuts
  • 1/2 c Parmesan grated, small
  • 3 cloves garlic
  • salt to taste
  • pepper to taste

Instructions

  • In batches, combine a third of everything in an 8-cup food processor three times until all the basil is incorporated.
  • Add salt and pepper to taste (remembering that you're probably going to put this into a dish with more salt and pepper).
  • Scoop into a freezer-safe container of your choice.

Cheesy Tortellini & Asparagus


This is based primarily on a recipe from America’s Test Kitchen’s Make-Ahead Cookbook, which my mom gifted me for Christmas one year. It’s full of wonderful ideas for preparing dinner, lunch, and dinner and ways to get more meals out of your shopping list. It also gives ideas for freezer meals and slow cooker meals (good ideas for summertime—save the delicious Wisconsin sweet corn and don’t turn on the oven).

This is a fairly simple put-together dish; the only thing that gives it a second eggplant is that you need to blanch the asparagus. The bonus here is that you use the same water to boil the asparagus as the tortellini!

Speaking of, it’s time to start the water boiling. Whoever discovered heat+water=cooked food should be lauded for their curiosity and intuition.

With asparagus, I usually do the bend-til-it-breaks trick, but this time I decided to simply cut enough off the bottom, letting the knife tell me where the woody part starts. I think I didn’t want to be disappointed in how much I paid for it (this veggie is usually priced per pound), and I already have two baggies of ends in the freezer waiting for me to decide to make cream of asparagus soup.

Cut into roughly 1-inch pieces.

When the water bubbles, pop the greens in and set a timer for two minutes. Grab your trusty stainless steel bowl and put in some ice cubes; then, I usually keep the bowl in the freezer until the last second.

When the timer says so (in my case, it’s Alexa beepity-beeping at me), pull the bowl, fill mostly with cold water, and start slotted-spooning the asparagus into it to stop the cooking process. Let the pot on the stove come back to a boil.

Now it’s dressing time. I’ve mentioned before that making your own dressing is cheaper, better, and faster than buying bottled, and there’s no HFCS hiding at the top of the list, or Yellow #5 and Maltodextrin hiding at the bottom.

The dressing contains a delicious amount of minced shallot and garlic.

I’ve long known I’m never going to be a vampire. I like garlic way too much for that noise.

In a two-cup bowl, I squirt some lemon juice and realize I’ve run out, so I finish off the acidic liquid with some white wine vinegar. Because I’ve opted to use Lighthouse Farms freeze-dried Italian spices (do not buy this from Amazon, it’s too expensive—I’m sure your local Penzey’s store has a suitable alternative), I pour it in to let it rehydrate for a minute, then add the alliums. Whisk in the olive oil and let sit until everything else is assembled.

This is the magic sauce.

Slice up enough cherry tomatoes and put the asparagus into a medium bowl and add salt and pepper.

The multi-colored tomatoes make this dish pop.

To add a little bit of smooth crunch (I get the opposition, but pine nuts do that), roast a handful of pine nuts.

Since the tortellini is “fresh” (from Costco), it only takes about two minutes to boil (did I mention this dish comes together so quickly it’s almost silly?) so it’s the last thing to cook.

While it’s boiling, grate some parm and try to contain yourself.

Strain the pasta and rinse with cold water so it doesn’t melt the Parmesan. Pour into the bowl, add the dressing and shredded cheese. Stir carefully so as not to break the little pockets of cheesy amazingness.

Enjoy!

Cheese Tortellini and Asparagus

Prep Time20 mins
Cook Time5 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1.5 lbs asparagus ends trimmed, cut into 1" pieces
  • 1.5 lbs cheese-filled tortellini
  • 1/4 c lemon juice
  • 1/4 c white wine vinegar
  • 2 Tbsp Italian herb mix
  • 2 cloves of garlic minced
  • 2 shallots minced
  • 2 Tbsp olive oil
  • 1/2 c pine nuts
  • 2 c cherry tomatoes halved
  • 1 c grated Parmesan not that Kraft s#!t, either

Instructions

Salad

  • Bring a large pot of water to a boil. Add asparagus bits to boiling water with a little salt.
  • Prepare blanching vessel with ice cubes and cold water. After two minutes, remove asparagus from the pot with a slotted spoon into the ice-cold water. Strain and set aside. Return pot to a boil.
  • Stir together lemon juice, vinegar, and herb mix, then add diced garlic and shallots. Whisk in the olive oil and let rest.
  • Heat a small pan over medium and toast pine nuts until slightly darker than raw.
  • Slice tomatoes. Grate Parmesan.
  • Add tortellini to boiling water. After two minutes, straing and rinse with cold water.
  • Mix everything together carefully.

My mom’s boyfriend calls asparagus “spare grass” because he says horses eat it when they run out of real grass.

Cauli-Orzo-Feta Salad


This is from Chrissy’s Cravings, which I’ve talked about before; it’s the “lightest” recipe we’ve made from the cookbook (there may be others, we don’t know yet). We’ve made this twice so far and it comes together really quickly because you get to use the roasting and cooling time to do all the other prep and then it seems like you didn’t have to wait for anything!

Break up a head of cauliflower and roast, boil water, cook feta, make the dressing, mix together in a bowl. I know that sounds easy, and I do tend to think that making food is easier than it really is, so I’ll go through it more thoroughly.

Broken up, ready to roast.

The cauli gets tossed in some olive oil, salt, pepper, and minced garlic and roasted; then set aside to cool.

The best picture of orzo cooking that you ever did see.

The orzo gets boiled, rinsed, and oiled; then set aside to cool.

It’s coming together!

Meanwhile, the dressing gets whisked, feta crumbled, and onions cut.

Toasted pine nuts for crunch.

Since I have a huge bag of pine nuts from Costco (it’s the best deal), I like to throw them in salads when I can; toasting gives a nice flavor.

Brick feta.

I like using the brick feta because it’s cheaper per ounce, and there aren’t as many preservatives as in the tubs of pre-crumbled feta. Plus, it’s not that hard to slice and crumble.

Mosty toasty roasty.

When the cauli is cool (it always is!), and you’re ready to assemble, throw everything in the bowl, along with a handful of dried cranberries (Chrissy recommends cherries, but I don’t have those) and fresh spinach.

Serve and eat immediately before I take your plate. Surprisingly, this holds up for lunch the next day without getting too wilty.

Now, go get Cravings (amzn affiliate link) so that I can afford her next book, Hungry for More!

Baked Catfish Po’ Boys 🐟🥖


Full disclosure: I’ve never been to New Orleans and my only litmus test for a good po’ boy is Bab’s brief stint on Willy St. (where Ha Long Bay currently resides) and New Orleans’ Takeout.

Last night, however, I think I made the best catfish po’ boys this side of Lake Pontchartrain; let’s see how I did it!

Cabbage, carrot slaw with added red onion and pepperoncinis.

I started four hours before dinnertime with a 10 oz. bag of Josie’s Organics Power Mix and added red onion and pickled pepperoncinis.

Next comes about three tablespoons of mayo, some Dijon, lemon juice, white wine vinegar, minced garlic, onion powder, sweet paprika, and a little Tony Chachere’s creole seasoning.

Mayo and vinegar slaw; the best of both worlds.

Mix all this together and put it in an airtight, leakproof container because you’re going to be flipping and flopping it around to get everything good and coated. Store in the fridge until you’re ready to put the sandwiches together.

Next up, the remoulade. I didn’t take pictures because it’s simply mayo, paprika, Louisiana hot sauce, and some more Chachere’s. Mix all this together and store in the fridge until assembly time.

When you can’t stand waiting any longer for that delicious slaw, turn the oven on and get your parchment paper out! Three fillets were one-half fillet too much for our huge sandwiches, so plan accordingly. These were frozen, but it seems they take about the same amount to bake… roughly 10-12 minutes. I sprayed ’em with avocado oil and seasoned them with some more Chachere’s and placed them in a 400° oven.

Fishy, fishy, fishy, fish.

I sliced the French bread loaf and scooped out some of the dough. Who needs that to take up space when you have all this other deliciousness?

A nice French bread will do.

When there are around three minutes left on your oven timer, pop the bread in to warm up.

Now it’s all about assembly: bread, cheese, tomato, slaw, fish, remoulade, bread. And a side of mildly dirty rice.

Baked Catfish Po’ Boys

A Norwegian gal's take on a New Orleans' classic.
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Cuisine: French
Servings: 2

Ingredients

Slaw

  • 1 10 oz bag cabbage, carrot, kale slaw
  • 2 Tbsp pickled pepperoncinis diced
  • 2 Tbsp red onion diced
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 1 tsp agave nectar
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp lemon pepper
  • 1 tsp Tony Chachere's Creole seasoning

Remoulade

  • 4 Tbsp mayonnaise
  • 1 Tbsp Louisiana hot sauce
  • 1 tsp sweet paprika
  • 1 tsp Tony Chachere's Creole seasoning
  • 1 tsp prepared horseradish

Sandwich

  • 3 catfish fillets frozen
  • 1 spray avocado oil each
  • 1 tsp Tony Chachere's Creole seasoning each
  • 1 loaf French bread cut to length and sliced, insides scooped out
  • 2 slices beefsteak tomato
  • 4 slices cheddar cheese

Instructions

Slaw

  • Mix everything in a bowl with a leak-proof lid. Flip every so often. Keep in fridge until ready to use.

Remoulade

  • Mix everything in a bowl. Keep in fridge until ready to use.

Fish

  • Preheat oven to 400°. Line baking sheet with parchment.
  • Put fillets on sheet and pray each with oil and sprinkle with seasoning.
  • Bake for 10-12 minutes.

Sandwiches

  • Place bread in oven for 3 minutes to toast a bit.
  • Remove from oven and place cheese slices and tomato slices, then top with coleslaw, fish, remoulade and the top piece of bread.
  • Relish in what you've created.

Almost Braulio’s Beans

This is a highly-modified version of the black beans that Braulio used to make for Mickey’s brunch when he had time. Being the frugal Mexican that he is, he would use dried beans, soaked overnight, and twice-cooked them; his were also vegan. I use canned beans and chicken broth. Those are the biggest differences between his and mine.

I don’t have a long, drawn out post to make about these. But, I do miss my friend since he moved to Beloit to help take care of his mother-in-law.

Beans sharing the spotlight with a bunch of other good eats.
Huevos Rancheros featuring these delicious beans.

Almost Braulio’s Black Beans

The tastiest black beans that I know how to make. Use them as a side with breakfast eggs, inside a burrito, or by themselves for lunch. I won't judge.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Side Dish
Cuisine: Mexican
Servings: 3

Ingredients

  • 1 14.5 oz. can black beans rinsed
  • 1 4 oz. can diced green chiles
  • 1 Tbsp tomato paste
  • 1 Tbsp broth chicken or veggie
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 1 tsp olive oil

Instructions

  • Heat sauce pan over medium and add tomato paste and broth. Stir to dissolve the paste.
  • Add beans, green chiles, cumin, oil, and garlic. Stir.
  • Stir in salt and pepper, to taste. Leave on stove for about 15 minutes.