Filed under: Fish, Main Course | Tags: aioli, Baguette, Catfish, chipotle, Cornmeal, pescetarian
I have to make a confession: I was not a very good wife in my last post. I said after a weekend of indulgence that we needed a healthy meal to kick off the week. Well, when I said we, I really meant my husband and my children would be eating a healthy meal. You see, I was leaving my family for the evening to attend a Pampered Chef party. If you haven’t heard of the Pampered Chef catalogue and line, it’s cookware, bake ware, and kitchen utensils that are totally
unnecessary and any foodie would happily spend too much money on. It was nice to get out of the house, socialize with some lovely ladies, and buy kitchen stuff.
So after a night out, I was feeling a bit guilty that I made my family stay home and eat soup (to be fair, it was good!) and I was out tasting recipes from Pampered Chef. The next night, I would make it up to my dear hubby.
One of our favorite places in the world isNew Orleans. My husband and I took a trip there before having kids and it was one of the best vacations I’ve ever been on. We spent the whole time listening to Jazz, walking the French Quarter, eating around the clock, and of course, drinking (also around the clock.) I was determined to try every restaurant’s version of gumbo, jambalaya, fried catfish, red beans and rice. And we loved every bite and every minute.
I’d wanted to make something reminiscent of our time in NOLA lately, but some of the ingredients used in Cajun cooking can be hard to come by here. A short time ago, I was shopping and saw a bag of frozen catfish fillets and Zatarain’s Creole Seasoning (all in the same store, in the same trip, I might add) so I grabbed them and waited until the right time to bust this meal out. As I fried off the catfish, my guilt about the previous night disappeared with each batch of crunchy and golden fish nuggets, as I knew “E” was going to love it; and he did!
CatfishPo’ Boys with Chipotle Aioli
2 lbs catfish fillets cut into 1 inch chunks
2 cups flour
2 eggs, beaten
2 cups cornmeal
1/4 cup Zatarain’s Creole Seasoning, divided
Vegetable oil, for frying
1 cup mayonnaise (or miracle whip for those of use that hate mayo)
1/4 cup chipotle hot sauce (or more or less to taste)
1 loaf crusty French bread
1 head lettuce leaves removed
Lemon wedges, optional
To make the catfish: set up a battering station by lining up a shallow bowl with the flour, one for the eggs, and one for the cornmeal. Add the Cajun seasoning to the flour and cornmeal and mix to combine. Heat the oil to 350 degrees, and while the oil warms, batter the fish. First into the flour, shaking off the excess; then into the egg, again shaking off the excess; then into the cornmeal, coating evenly. Once all of the fish has been breaded, fry in batches. and Drain on paper towels. The catfish can be kept warm by placing it in the oven at 200 degrees on a wire rack after draining on paper towels.
While the catfish fries, combine the mayo and chipotle sauce and set aside.
To assemble the sandwiches, split the French loaf and add lettuce, and catfish. Drizzle with aioli and serve with lemon wedges.
Filed under: Chicken, Main Course, Soups | Tags: Chicken, Chicken soup, chipotle, egg noodles, mexican
I think that “Mexi-Monday” will have to become make-ahead Monday. Now that Ramadan has ended, life has picked up in our host country. We are able to get out more, meet new friends and enjoy our surroundings. We’ve been getting home late after a day of play dates, coffees with friends, and ballet and music lessons. Fortunately, this meal can be thrown together in minutes with a little preparation.
I first made this soup for my husband some time ago when he was sick. He needed soup, but doesn’t fancy chicken noodle so much, so I tried to make a version that even he couldn’t resist. This has become one of the meals that he looks forward to me making. It was nice for all of us to come home from a busy day to a comforting, homemade soup.
Mexican Chicken Noodle Soup
2 cups shredded chicken (you can use a rotisserie chicken from the grocery store, or shred up leftovers)
5 cups chicken stock
1 tablespoon olive oil
1 large onion, diced
1/4 cup jalapeno, diced (remove the seeds if you don’t want it too spicy)
2 cloves garlic
1 can fire roasted tomatoes
4 tablespoons cumin
1 chipotle chili, finely diced
2 cups dried egg noodles
Cilantro for garnish
Lime for garnish
In a heavy bottomed pot, sauté the onion and jalapeno in the olive oil over medium-high heat. When soft, add the garlic, chipotle, and cumin and sauté for another 2-3 minutes. Add chicken and tomatoes and stir in stock. Simmer 20 minutes, or until liquid reduces slightly
While soup simmers, prepare noodles. Add noodles to salted, boiling water. Cook until just shy of al-dente.
Ladle soup in bowls. Add noodles and top with cilantro and a squeeze of lime juice.