• 4/14 Nat'l Pecan Day - 2

    From Dave Drum@1:18/200 to All on Saturday, April 13, 2024 16:28:30
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Catfish Pecan Meuniere
    Categories: Emeril, Seafood, Nuts, Citrus, Dairy
    Yield: 4 Servings

    1 c Flour
    Rustic Rub; given below
    2 lg Eggs; beaten
    1/2 c Milk
    4 (8 oz ea) catfish filets
    1/2 c Oil
    8 tb Unsalted butter
    1 c Pecan pieces
    1/4 c Fine chopped parsley
    2 tb Minced garlic
    1/4 c Worcestershire sauce
    2 tb Fresh lemon juice
    1/4 c Heavy cream
    Salt & cayenne pepper
    2 c Mashed potatoes; warm
    1 c Haricot verts; seasoned,
    - sauteed in butter
    1 tb Brunoise red pepper
    1 tb Chopped chives

    MMMMM-------------------------RUSTIC RUB------------------------------
    8 tb Paprika
    3 tb Cayenne
    5 tb Freshly ground black pepper
    6 tb Garlic powder
    3 tb Onion powder
    6 tb Salt
    2 1/2 tb Dried oregano
    2 1/2 tb Dried thyme

    Combine all ingredients and store in an air-tight

    In a mixing bowl, season the flour with Rustic Rub. In
    another bowl, whisk the eggs and milk together. Season
    each side of the filets with Rustic Rub. Heat the oil in
    a saute pan.

    Dredge the filets in the flour. Dip each filet in the
    egg wash, letting any excess drip off, completely. Dredge
    the fish in the flour. When the oil is hot, but not
    smoking, pan fry the filets in the oil for 3-4 minutes
    on each side, or until golden brown. Remove from the oil
    and drain on a paper-lined plate. Season the filets with
    Rustic Rub. Discard the oil and wipe the pan clean with a
    paper towel.

    Return the pan to the heat and melt 2 tablespoons of the
    butter. When the butter starts to foam, add the pecans
    and stir for 1 1/2 minutes, or until lightly toasted.
    Stir in the parsley, garlic, Worcestershire sauce, lemon
    juice and cream, for about 15 seconds. Stir in the
    remaining butter. Season with salt and cayenne.

    Mound the potatoes in the center of the plate. Arrange
    the beans around the potatoes. Lay the fish directly on
    top of the potatoes. Spoon the sauce over the fish.
    Garnish with the peppers and chives.

    Yield: 4 servings

    SOURCE: Essence of Emeril Cooking Show #EE2430

    MM Format by Dave Drum - 02 January 2000

    Uncle Dirty Dave's Kitchen


    ... Good bread is worth the effort. That's why there's butter.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)