Thursday, September 17, 2009

Pecan Crusted Flounder Filets and Corn-Bacon Spoon Bread

Tired and I’m ready to veg in my papasan chair and watch some dvr’s shows.  I’ve been waking up early in the mornings, this morning was 90 minute early. So I just laid and rested in bed. But it was a great day – a doctors appointment that went well, a cavity filled (went as well as that could have = no fun), BUT we got our first CSF pick-up (see below), CSA basket, AND I got my beagle painting that we had an artist in Asheville paint for us (Matthew Brzostoski)!!

Tomorrow, I’m taking it to get framed :) He really captured our boys well.

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Pecan Crusted Flounder Fillets

The fish breading was great and I served them with some honey mustard on the side, just like Arlington does with their pecan crusted chicken. The spoon bread was good, but not light like Boone Tavern’s; so I will move on and try another recipe the next time I have the urge to make it.

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  • Olive oil
  • 1 cup chopped pecans
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 4 (8 ounce) catfish fillets
  • Salt and ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups diced, canned tomatoes
  • 1 tablespoon sage, chopped
  • Salt and ground black pepper
Preheat oven to 350 degrees F.

Heat a sauté pan with olive oil. For the breading, in a wide shallow bowl, combine the pecans, cornmeal, flour, parsley, salt, and pepper. Dredge each fillet in the breading mixture and place in sauté pan. Pan sear each side of the fillet. Finish the cooking of the fillets in the oven for 3 to 5 minutes.

In a medium sauté pan, heat the olive oil. Sauté the minced garlic until translucent. Add tomatoes and sage. Simmer for 5 minutes. Season with salt and black pepper, to taste.

In a large sauté pan, heat the olive oil. Add the greens and let sauté for 3 minutes. Add water and braise greens until tender. Season with salt and black pepper, to taste.

Recipe courtesy of Keith Famie

Corn-Bacon Spoon Bread

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  • 4 strips bacon, diced
  • 1 cup stone-ground cornmeal
  • 2 3/4 cups whole milk
  • Kosher salt
  • 2 teaspoons sugar
  • Pinch of cayenne pepper
  • 2 cups corn kernels (from 2 ears corn)
  • 4 scallions, finely chopped
  • 4 large eggs
  • 1 1/2 teaspoons baking powder

Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.

Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.

Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes. Let the spoon bread rest 10 minutes.

Recipe courtesy of Food Network Magazine

Community-Supported Fishery – Week 1

Share description: Southern Flounder from the shallow waters of Pamlico & Core Sound

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An excerpt from today’s email, "Welcome to the FIRST CSA style community-supported fishery (CSF) in the southeastern U.S.!!! We hope you are as excited as we are. We feel privileged to be part of this effort and are humbled by the tremendous enthusiasm and support we have already received. This season, there are 400 members participating in the CSF!"

Also, with today being the first delivery, the Duke Sustainability Office graciously donated reusable insulated bags for all Walking Fish members! 

Brinkley Farms Summer CSA – Week 9

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2 lbs green tomatoes
2 lbs tomatoes
1 lb zucchini

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