Posts Tagged 'sugar'



Caramel Pumpkin Cheesecake

I have to admit … as un-American as it may be … I do not like Pumpkin Pie.  Never have …. never will.  I have tried everyone’s Grandmother’s “famous” recipe, had it at fancy restaurants … I just don’t like a traditional pumpkin pie.

So my dislike of pumpkin pie has nothing to do with pumpkin.  I actually really like the flavor of this winter squash. I like it in soups, risottos, slow roasted, and in other baked goods like pumpkin spice muffins and pumpkin chocolate chip cookies. I think it’s the texture of a traditional pumpkin pie that gets me.  Especially since I have the same sentiments about sweet potato pie – another veggie I’ll eat any other way.

So I went on a quest to find an alternative for my Holiday table.

I remembered a delicious cheesecake version that I had at a restaurant, so I tried to duplicate it at home.  And luckily … it was a home run!

Most cheesecakes use graham crackers for their crusts. Which to be honest I find kinda boring.  I usually add nuts to the mixture or find another cookie to crumble. In this case, I found that sharp flavor of Ginger Snaps to be the perfect contrast to the sweetness of the cheesecake.  You can make homemade Ginger Snaps but my attitude is why bother since the store bought ones work just as fine.

Another time saver is to use canned pumpkin versus fresh.  To be honest, I actually prefer it not just for the ease but also because canned pumpkin has a smoother, less stringy consistency that is perfect for this cake filling.

Enjoy!

Caramel Pumpkin Cheesecake

For the crust:
2 cups ginger snaps
4 tablespoons unsalted butter, melted

For the cheesecake:
1 lb. 14 oz. cream cheese, at room temperature
1 cup granulated sugar
Pinch of salt
2 large eggs
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 can (15-ounce) pumpkin (or 1 3/4 cups fresh pumpkin puree)
8 oz. mascarpone, at room temperature
1/4 cup caramel sauce

Preheat the oven to 300°F.

To make the crust:

Finely grind the ginger snaps in a food processor. Slowly add the butter and blend until it forms moist clumps. Press the crust into the bottom of a 9-inch spring form pan.  Bake until set, about 8 minutes. Cool on a wire rack while preparing the filling.

To make the cheesecake:

In the bowl of an electric mixer, beat the cream cheese, sugar and salt until light and fluffy.

Add the eggs 1 at a time and mix well.   Add the ginger, cinnamon, and pumpkin puree.  Decrease to low speed and stir in the mascarpone until well combined.  Evenly spoon the filling into the crust.

Put the cheesecake in the oven.  Put a pan of hot water on another rack below the cake.  (The steam prevents a crust from forming on top of the cake.)  Bake the cheesecake until almost set, about 55 to 65 minutes,   (The center of the cake will not be completely firm.)

When the cake is done, loosen it from the edges of the pan by running a knife around the inside edge.  Let the cake cool for 30 minutes at room temperature.  (Both these steps help prevent the top from cracking.) Refrigerate, in the spring form pan, for at least 4 hours.

Unmold the cheesecake by running a knife around the inside edge of the pan.

Drizzle the top of the cheesecake with the caramel sauce.

Serves 8 to 10.

 

 

Halloween Monster Bash

My motto for Halloween … “Don’t let the little werewolves go home hungry!”

At our annual Halloween party, I serve up treats like “Spider” PB and J sandwiches, “Skeleton” rib bones, and “Mummy” hot dogs.  Not sure who enjoys the menu more, the kids or the adults! To wash it all down, we make “Worm” Punch or serve apple cider with cinnamon “twigs.

It’s all about fun foods for the whole family. My kids love to get in on the action and help prepare our ghoulishly good feast!

Devilishly Good Halloween Menu
Spider Sandwiches
Rib Bones
Mummy Dogs
Worm Punch

Go all out this All Hallows’ Eve and fill your table with these frighteningly fun party foods.

Happy Halloween!!!

Spider Sandwiches

Serves 12

24 slices wheat sandwich bread
2 cups creamy peanut butter
1 ½ cups grape or strawberry jelly
24 raisins
2 cups Cheetos

Using a 3-inch round cookie cutter, cut a circle from each bread slice.  Discard the edges. Spread about 2 tablespoons peanut butter and 1 tablespoon jelly on half of the bread rounds. Lay three Cheeto “legs” on each side of the bread rounds. Top with the remaining bread slices.  Make 2 small indentions on the top of each sandwich for the “eyes.”  Press a raisin into each. 

Mummy Dogs

Serves 10

1 can (11 oz.) refrigerated bread sticks
10 hot dogs
20 capers
French’s Yellow Mustard

Heat oven to 375°F.

Unroll the dough. Using 1 dough strip for each, wrap hot dogs to look like mummies. Place on ungreased baking sheet.  Press 2 capers on each for “eyes.”

Bake 12 to 15 minutes or until light golden brown.  Serve warm or at room temperature with French’s Yellow Mustard on the side.

Worm Punch

Serves 12

1 0.13-oz. package lemon-lime Kool-Aid
1 cup sugar
8 cups water
1 6 oz. can frozen orange juice concentrate, defrosted
4 cups ginger ale
Worm cubes (ice cubes with gummy worms frozen inside)

Empty the Kool-Aid package into a punch bowl. Add the sugar, then the water and stir until dissolved. Stir in the orange juice. Just before serving, add the ginger ale and worm cubes.  Garnish each cup with a gummy worm.

Adult variation: Add vodka to taste to turn this worm infested beverage into a “grown-up” libation.

***Photos by the talented Jay Adkins.  Food Styling by Jennifer Chandler.

Memphis Mustard Slaw

Down in Memphis, we prefer a tangy mustard cole slaw with our barbeque rather than the traditional mayonnaise variety.

Charlie Vergos’ Rendezvous Ribs makes the best in town.  To me, their slaw should be just as “World Famous” as their ribs! Their tangy mustard dressing is perfectly balanced by a hint of vinegar. This slaw’s bold flavors perfectly compliment their legendary dry ribs.

When I was writing my cook book Simply Salads, I knew I needed to include a version of my hometown’s famous slaw.  I couldn’t get the secret recipe from the Vergos family … but I did learn that the base is good old French’s® Yellow Mustard. Nick Vergos told me that the Rendezvous has been using only that mustard since day one.

So with that tip as my start, I started playing around with the recipe.  After a few trials (and errors!), I am happy to say that my bright yellow slaw is pretty close to what’s serve at the Rendezvous.  Sometimes, I even give it a dash of the Rendezvous’ Dry Rub Seasoning just like they do at the restaurant.

So whether you are grilling ribs or chicken at your next barbecue, consider whipping up a batch of this tangy Memphis Mustard Slaw.

Enjoy!

Memphis Mustard Cole Slaw
From Simply Salads by Jennifer Chandler

For the dressing:
1/4 cup French’s® yellow mustard
1/4 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 ½ cups sugar
Kosher salt and freshly ground pepper

For the salad:
1 bag (16 ounces) Classic Cole Slaw blend
1/2 green bell pepper, seeded and finely chopped
2 tablespoons celery seed
Hot sauce, to taste

For the dressing:
In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved.  Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the slaw, green bell pepper, and celery seed.  Add the dressing to taste and gently toss until well combined. Season with the hot sauce to taste.

Fig Ripple Ice Cream

 

My grandmother used to have a fig tree outside her kitchen door.  I have vivid memories of my Dad heading straight out the door to pick a few the moment we would arrive for a visit.  As a kid, I have to admit that I wasn’t a huge fan of figs.  The only way I ever ate them was overly processed in a Fig Newton!  But thank goodness my taste buds matured! Now, just like my Dad, I can’t get enough of this luscious fruit.

Recently, a friend dropped off a huge container of figs she picked at her in-laws farm.  There were definitely more of these ripe little treasures than I could reasonably snack on before they would turn bad.  So I decided to try to imitate a version of a divine ice cream Chef Stephen Hassinger at the Inn at Hunt Phelan (Memphis, TN) dishes up each summer.

First, I made a quick and easy jam with the ripe figs.  Some recipes may call for peeling the figs but I think leaving the fig skins on makes for an even more intense flavor. (Plus it’s easier!) Instead of plain vanilla for the ice cream base, I added a bit of sour cream.  The tartness of the sour cream offered a nice contrast to the sweetness of the figs.  Praline pecans were an added crunchy indulgence.

Hope you enjoy this creamy treat as much as we did!

Fig Ripple Ice cream

For the Fig Jam:
1 ½ pounds ripe figs, stems removed, unpeeled
1/3 cup sugar

For the Vanilla-Sour Cream Ice Cream Base:
6 egg yolks
1/2 cup sugar
1/8 teaspoon Kosher salt
1 ½ cups whole milk
2 ½ cups heavy whipping cream
1 tablespoon pure vanilla extract
1/2 cup sour cream 

1/2 cup chopped Praline Pecans (optional)

For the Fig Jam:
Puree the figs in a food processor or blender. In a medium heavy saucepan, combine the fig puree and the sugar. Cook over medium heat, stirring often, until the figs have thickened into a jam, about 30 minutes. Refrigerate until ready to use.

For the Ice Cream:
In the bowl of an electric mixer, whisk together the egg yolks, sugar and salt until light and fluffy, 1 to 2 minutes.

In a heavy saucepan, combine the milk, whipping cream and vanilla extract. Cook over medium heat until just simmering.  Do not boil.

Slowly pour the hot cream mixture into the egg mixture, whisking as you pour.

Return the cream mixture to the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 6 minutes. Strain the custard into a clean bowl. Whisk in the sour cream. Cool the custard over an ice bath until room temperature.  Refrigerate for at least 2 hours or overnight.    

Freeze in an ice cream maker following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the fig jam, 1 spoonful at a time, and the pecans. Then continue freezing until the ice cream is ready.

Serves 8.  

Cooking Tips:
This fig jam recipe is so tasty.  Feel free to save a little for your morning toast.  It will keep in your refrigerator, covered, for one week.

If figs aren’t in season, you can still enjoy this ice cream.  Substitute your favorite jarred Fig Jam/Preserves.

Double-Decker Peach Cobbler

When my friend Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try. 

Mrs. Mohler made it with 3 layers of crust!  I am all about the crust, but am a little lazy at times. I have made this into a double-decker cobbler. But if you have an extra 10 or 15 minutes, you can add that third layer of pastry.

I hope you enjoy it as much as I did.  I thought it was so good I included it in my new cookbook Simply Suppers!

Enjoy!

Double-Decker Peach Cobbler
From Simply Suppers by Jennifer Chandler

4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
1 cup granulated sugar, divided
1/2 cup water
2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons bourbon
3 teaspoons ground cinnamon, divided
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/4 cup all-purpose flour
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten
1 pint vanilla ice cream (optional)

Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter and set aside.

In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.

Serve warm, with a scoop of vanilla ice cream, if desired.

Serves  8.

Cooking Tip: To make the third layer, place a pie crust on the bottom of the pan. Par-bake the bottom crust for 10 minutes. Then layer as directed in the recipe above.

Time-Saving Tip: I love fresh peaches, but they can be a hassle to peel. Frozen peaches are in-season year-round and work just as well in this dish…without the extra work!

Freezes well.

Glazed Lemon Pound Cake

My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake.  Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.

Enjoy!

Glazed Lemon Pound Cake

For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan      
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder                                 
1/4 teaspoon salt                                                
1/4 cup butter flavor all-vegetable shortening                     
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest 

For the Lemon Glaze:
3 tablespoons unsalted butter, melted                              
1/2 cup granulated sugar                                             
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.

In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about  60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8. 

Cooking Tips:

Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.

For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them. 

Freezes well.

 

 

Creamy Broccoli Slaw

Coleslaw without the cabbage?

Yes! It can be done…and be quite tasty!

Almost any vegetable can be used to make a delicious slaw.

Shredded carrots and broccoli might be the most popular alternative to cabbage. But vegetables such as jicama, celery root, kohlrabi, and even kale also make perfect bases for delicious slaws.

I joke about this … but the person who decided to shred and bag broccoli stems as a slaw is a genius!  Almost too tough and fibrous to eat, broccoli stems transform into a crunchy treat when shredded.  What a great use of healthy leftovers!

My Creamy Broccoli Slaw is a play on the sweet broccoli and raisin salad served at delis.  The original version is made with broccoli florets that need to be blanched before tossing with the other ingredients.  I skip that step by simply reaching for a pre-shredded bag of broccoli slaw mix.  It’s healthy, delicious, and someone else has done the prep work for me!

Enjoy!

Creamy Broccoli Slaw
From my cookbook Simply Salads

For the dressing:
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons champagne vinegar

For the slaw:
1 bag (16 ounces) Broccoli Cole Slaw blend
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, cooled, and crumbled
1/2 small red onion, finely chopped
1/2 cup raisins
2/3 cup toasted sunflower seeds
Kosher salt and freshly ground pepper

For the dressing:             

In a small bowl whisk together the mayonnaise, sugar, and champagne vinegar until sugar has dissolved. 

For the salad:

Place the slaw, bacon, onion, raisins, and sunflower seeds in a large salad bowl. Toss the slaw mix with the dressing, to taste, until well coated.  Season with salt and pepper to taste.

Makes 6 side salads.

Cooking Tip: Champagne vinegar has a light and mild flavor perfect for dressing a delicately flavored salad.  White wine vinegar is a good, but not quite as mild, substitute.

Variation: Omit the bacon for a vegetarian version.

Mixed Lettuces with Strawberries, Red Grapes, and Almonds

This is of my favorite salads.  It has the perfect combination of tastes and textures. I could wax poetic about how each element of the combination … the sweetness from the fruit, tartness from the lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.  But I will spare you the rhetoric and just tell you in plain terms … it’s darn good!

The Blush Wine Vinaigrette is my homemade version of Brianna’s Blush Wine Vinaigrette.  When I was writing my cookbook Simply Salads, I took some of my favorite store-bought dressings and did my best to imitate them. At times my kitchen resembled a strange sort of vinegar and oil laboratory! Some attempts worked; others didn’t.  But I am proud to say that I may even like my homemade version of this dressing better than the original. It’s brighter in flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Hope this becomes one of your favorite salad combos too!

Enjoy!

Mixed Lettuces with Strawberries, Red Grapes, and Almonds
From my cookbook Simply Salads

For the Blush Wine Vinaigrette:
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
5 tablespoons canola oil
Kosher salt and freshly ground pepper

For the salad:
1 bag (8 ounces) Mediterranean salad blend
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup red grapes, halved
1/4 cup thinly sliced scallions
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese (preferably Maytag)
Kosher salt and freshly ground pepper

For the Blush Wine Vinaigrette:

In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss together the salad blend, strawberries, grapes, scallions, almond slices, and crumbled blue cheese. Add the dressing to taste and gently toss.  Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip:  Mix and match this colorful salad using your favorite ingredients.  Try substituting spinach or using green grapes or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Coconut Cake

When I was writing the dessert chapter of my cookbook Simply Suppers (release date September 2010), I went in search of the perfect coconut cake recipe.  In fact, to be honest, it kinda became more like a quest than a search!

I wanted a super moist cake with a to-die-for icing.  The real deal.  One like your grandmother would have made. BUT…I wanted it to be easy.

I started with a box of yellow cake mix.  First, I tried poking holes in the cake and pouring coconut milk over it. It was good…but not what my sweet tooth had envisioned. I called my friend Leigh McLean and begged for the yummy recipe she used at her sadly-now-closed restaurant Lulu Grille.  But she said it was not her recipe to share…it belonged to her mother. (If you live in the South, you know that Southern women guard their secret recipes with a vengeance!)

After lamenting on my Cook with Jennifer Facebook page, that I still was not happy with my coconut cake.  Both LeeAnne Wray and her mother Linda Wray posted that they had the best coconut cake recipe ever…and they even shared it!

The trick is to bake the cream of coconut into the cake and then ice the warm cake with a sugary mixture of sour cream, frozen fresh coconut, and sugar.

I made a few tweaks here and there to the original recipe to make it even simpler but I was sure to keep the Wray’s “secret” tricks.

So here it is…. the “Best Ever” Coconut Cake. 

Be forewarned, you can’t have just one piece of this decadently moist coconut cake. 

Enjoy!

Coconut Cake

For the cake:
1/2 cup vegetable oil, plus extra to grease the pan
All-purpose flour, to flour the pan
2 packages (6-ounce) frozen fresh coconut
1 container (8-ounce) sour cream
1 1/2 cups granulated sugar
1 box (18-ounce) yellow cake mix
1 box (4-ounce) instant vanilla pudding mix
1 cup water
1 teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
1 can (15-ounce) cream of coconut

For the icing:
1 cup granulated sugar
1/2 cup water
2 egg whites
3 cups sweetened shredded coconut

To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans and set aside.

In a medium mixing bowl whisk together the frozen coconut, sour cream, and sugar. Set aside.

In a the bowl of an electric mixer, combine the yellow cake mix, vanilla pudding mix, oil, water, vanilla extract, eggs, egg yolks, and cream of coconut. Beat the mixture until smooth. Pour the batter, dividing it equally, into the prepared cake pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Remove the cakes from the oven and cool in the pans on wire racks just until cool enough to handle, about 10 minutes. Remove the cakes from the pans and place onto wire racks.

Carefully slice each of the warm cakes in half horizontally to make a total of 4 thin layers. Place one of the 4 layers on a serving plate. Spread 1/3 of the sour cream-coconut mixture evenly on top. Continue with layering the remaining cake layers and remaining sour cream-coconut mixture. Transfer the cake to the refrigerator to cool at least 20 minutes.

To make the icing: In a small saucepot whisk together the sugar and water until the sugar has dissolved. Over high heat, bring the mixture to a boil and cook without stirring until it reaches a temperature of 235 degrees, or when it forms long threads when poured from a spoon back into the pot, about 10 minutes. Remove the sugar syrup from the heat and set aside. Do not cool the sugar syrup.

In the bowl of an electric mixer, beat the egg whites on high speed until they hold soft peaks. While continuing to beat, slowly pour the hot sugar syrup into the egg whites. Continue to beat on high until the icing is shiny and has cooled, about 4 to 5 minutes.

Frost the top and sides of the cake. Generously sprinkle the shredded coconut all over the cake. Refrigerate overnight before serving.

Serves 8 to 10.

Time-Saving Tip: Instead of making a meringue icing, you can frost the cake with either whipped cream or thawed frozen whipped topping. I like to reserve 1 cup of the sour cream-coconut mixture and whisk that together with 1 cup whipped cream topping. I still cover the cake with shredded coconut after icing.

Cooking Tip: This recipe uses coconut in 3 forms. Found on the baking aisle, sweetened shredded coconut is the most common. It is flaked coconut that has been soaked in corn syrup for added sweetness and moisture.  Frozen fresh coconut is just what it’s called: fresh coconut that has been flaked and frozen. It is found next to the frozen fruit in most markets.  If you cannot find it, you can substitute sweetened shredded coconut. Cream of coconut is a thick sweet liquid made from coconuts. Often used to make drinks, find it in the mixer section of your grocery or liquor store. Coconut milk is not a substitute.

Blackened Catfish

If you like a little kick in your food, blackening should be in your cooking repertoire.

It is so easy. It really isn’t a cooking technique at all … but instead is the use of a spicy seasoning.

Blackened seasoning is a fiery mixture of herbs and spices.  You can always pick up a pre-made blend at your local market. But if you would like to make your own blackened seasoning, it’s really not hard to do.  Just whisk together 2 teaspoons paprika and 1/2 teaspoon each of dried thyme, cayenne pepper, granulated sugar, salt, and black pepper. For a little less heat, reduce the amount of cayenne and black pepper. (This mixture will store for several weeks, tightly sealed, in your spice cabinet.)

Delicious on fish or chicken, I like to generously season the meat with the blackened seasoning and then either sear it in a skillet over the stove-top or grill it.

This recipe is the basic technique for blackening fish. Feel free to substitute chicken or your favorite fish for the catfish. Tilapia, salmon, and swordfish all taste delicious blackened.

Enjoy!

Blackened Catfish

In Memphis (my hometown), Soul Fish Café may be known for its fried catfish, but my favorite item on their menu is the blackened catfish.  This is my homemade version along with the not-so-traditional remoulade they serve on the side to cut the heat.

For the Remoulade Dipping Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Catfish:
4 catfish fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil

To make the Remoulade Dipping Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Blackened Catfish:

Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes. Serve warm with a spoonful of the remoulade dipping sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.


Jennifer Chandler

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