Recipes...

 

 

 

Catfish & Cheese Grits Timbale

Recipe By: Chef Michael Cahhal
Course: Entree
Servings: 4
CHEESE GRITS:

Ingredients

 Instructions
4 cups Chicken Stock
1/2 tsp. Kosher Stock
1 tsp. Louisiana Hot Sauce
1 tsp. Minced Garlic
1 cup Regular Grits
1 cup (4 oz.) Sharp Shredded Cheddar Cheese
1 cup (4 oz.) Shredded Monterey Jack Cheese &
       Peppers
1/4 cup (2 oz.) Butter
2  Eggs		 Bring Chicken Stock with salt and butter to a boil in a large sauce pan with a lid.  Add Louisiana hot Sauce and minced garlic.  Stir in grits.  Cover, reduce heat and simmer 20 minutes.

Stir together grits, 3/4 cup cheddar cheese and 1 cup pepper jack cheese, then add the 2 eggs and stir well again.  Removed from hear, cover and let sit for 15 minutes.

Put the cooked cheese grits into lightly greased Bouillon cups.  Un-mold Cheese grits and cover with remaining 1/4 cup shredded cheddar cheese.

Re-bake at 400 degrees for 7-8 minutes, cool 3-4 minutes, then place on hot plate to serve.
   
CATFISH:
Ingredients Instructions
1 lb. Catfish Cubes, 3/4 inch
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 tsp. Soy Sauce
1/2 tsp. Fresh Lemon Juice
2 tsp. Louisiana Brand Hot Sauce
2 T. Buttermilk		 Mix all ingredients together and marinate 15-20 minutes.
   

CATFISH PREPARATION:
Ingredients Instructions
1 oz. Drawn Butter
1 oz. Drawn Butter
6 each Green Onions, chopped
1 each Green Bell Pepper, 1/4" diced
1 clove Garlic, minced
Salt & Pepper to taste

5 oz. Peeled & Diced Fresh Tomato
3 oz. Peeled & Diced Fresh Chilies (Anaheim)
3 T. Hard Butter (cut into cubes)
1 1/2 T. Chopped Parsley
8 each Chives

 Add 1 oz. drawn butter to medium hot skillet, then add green onions, bell peppers & garlic.  Sauté 4-5 minutes or until tender.  Season with salt & pepper to taste, then remove ingredients.

Sauté marinated catfish in 1 oz. drawn butter, cooking until done and a light brown.  (Drain off cooking liquid several times and save so catfish will brown.)

Add tomatoes, chilies, and return the cooking liquid; cook 3-5 minutes and remove.  Add cubes of hard butter.  Add chopped parsley.

Add thickened butter and cooked vegetables to catfish mixture, blending gently, and heat to a light simmer.

Spoon the sautéed catfish mixture around the grits, garnish with crossed chives and serve.
   
Try our other recipes:
Smoked Catfish & Mushroom Terrine
Catfish Diane
Catfish Salad 		 
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