Sunday, July 15, 2012

Warm Pimento Cheese & Chips

8 ounces shredded cheddar cheese
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon stone ground mustard
1 teaspoon mustard powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley
1/2 cup diced roasted red bell pepper
tortilla chips, for serving

Combine the chese, mayo, dijon mustard, stone ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl.  Transfer to a microwavable dish and microwave for about 20 seconds, or until hot.  Or put in a baking dish in a preheated 350 degree oven for about 15 minutes, or until heated through.  Serve with the tortilla chips.  (makes 2 cups)

Sunshot Salsa

1 cup diced tomato
1 cup peeled, seeded and diced cucumber
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 cup diced red onion
1 small jalapeno pepper, seeded and minced
juice oc 1/2 lime
2 teaspoons minced fresh cilantro
1/2 to 1 teaspoon green hot pepper sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Combine all of the ingredients in a large bowl.  Cover and let rest for 1 hour to allow flavors to combine.  This can be refrigerated in an airtight container for 3-5 days.  (Makes 3 cups)

Blackened Catfish

2 tablespoons canola oil
4 (8 ounce) boneless catfish fillets
4 tablespoons blackening spice (see previous post)
2 cups sunshot salsa

Cover the bottom of a cast iron skillet with the canola oil and place over high heat.  

Dredge the catfish fillets in the blackening spice until thoroughly coated.  

Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color.

Serve with generous amounts of the salsa.  (recipe to follow)

Blackening Spice

1 tablespoon sugar
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Combine all ingredients in a bowl and use as a blackening spice for poultry, fish or beef!

Tupelo Honey Glazed Carrots

2 pounds young, slender carrots, tops removed, peeled
2 tablespoons unsalted butter
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 heaping tablespoons artisanal honey (such as Tupelo Honey)

Blanch the carrots in salted boiling water for about 7 minutes, or until just tender.  Drain off the liquid.

In a large saute pan or skillet, melt the butter and add the carrots, salt and pepper. Cook for about 3 minutes or until heated through, before adding the honey.

Coat the carrots with the honey by stirring the mixture for 1-2 minutes and serve immediately.