Cajun Catfish over Sweet Potato Risotto with Caramel Sauce

My wife picked up some really nice sweet potatoes from a roadside stand.  I had to use them as the star of the dinner tonight.  I had some fresh catfish that I lightly seared with Cajun seasonings.  I served it over some sweet potato risotto and topped it with some candied sweet potatoes and a spicy caramel sauce. 

Spicy Cajun Seasoning

2 tsp                            Salt

1 tsp                            cayenne pepper

½ tsp                           white pepper

½ tsp                           black pepper

1 tsp                            garlic powder

1 tsp                            onion powder

1 tsp                            thyme

1 tsp                            cumin

1 tsp                            oregano

Mix all ingredients together and store until needed.

Sweet Potato Risotto

6 tbsp                          unsalted butter

2 tbsp                          diced yellow onions

1-1/2 cups                   ¼” diced sweet potato

3 cups                          chicken stock

1 cup                           Arborio rice

½ cup                          grated Parmesan cheese

as/needed                    salt and fresh cracked pepper to taste

Heat chicken stock until hot and keep warm.  In a 3 qt saucepan, melt 4 tbsp butter over  medium heat.  Add the yellow onions to the pan and sweat the onions until translucent.  Add the Risotto and the sweet potatoes and brown for about 1 minute.  Add ¾ cup of hot stock and cook until bubbly.  It’s very important to stir constantly.  Reduce heat to a simmer and cook until all the stock is absorbed.  Keep adding stock ¼ cup at a time and continue to stir.  When all the stock is absorbed, the texture of the rice should be creamy but not clumpy.  This process can take 20 to 30 minutes.  Before serving, stir in 2 tbsp butter and grated parmesan cheese.

Cajun Catfish

1#                                catfish fillets

as needed                    Cajun seasonings

2 tbsp                          canola oil

Add canola oil to a large pan and heat until hot with medium high heat.  Season catfish with the Cajun seasonings then sear in pan on both sides until the fish is flaky.

  

Candied Sweet Potato Sticks and Caramel Sauce

2 cups                          very thin matchstick sweet potatoes

8 tbsp                          unsalted butter

3 tbsp                          brown sugar

as needed                    fresh cracked black pepper

¼ tsp                           Cajun seasoning

Heat 2 tbsp of the butter in sauce pan over medium heat.  When melted, add the sweet potato and cook for about 2 to 3 minutes.  When the sweet potato starts to soften (it still needs to be slightly crunchy), add the brown sugar and cook for about 1 to 2 minutes.  Remove the pan from heat and remove the sweet potato matchsticks and set aside.  Return the pan to the heat and stir in the rest of the butter.  Scrape the bottom of the pan and stir constantly.  Add the fresh black pepper and the cajun seasoning.  Cook the sauce for about 1 to 2 minutes or until the butter becomes slightly frothy.  Remove the sauce from the heat. 

I plated the sweet potato risotto in the center of the plate, then I topped it with the Cajun seared catfish.  I placed a few of the candied matchstick sweet potatoes over the fish and topped them with some pecans.  Then I spooned the caramel sauce over the entire dish.  The dish was Very Tasty, indeed.  

Pork Chops with Apple Butter BBQ Sauce

Some days you just feel like good ole comfort food.  So, I decided to do a pork chop and a couple of sides that use bacon.  After all it is international bacon day.  I love bacon but didn't really feel like going too crazy today.  I started off with bone-in pork chops which I seasoned with oil, kosher salt, and cracked black pepper. After letting them reach room temperature, I grilled the pork chops on the grill until done.  Then I served them with the apple butter BBQ sauce, bacon fried green beans, fried potatoes served with potato gravy.  No pretentious plating today, just a great simple meal for a hungry family.

Apple Butter BBQ Sauce

2 each                                      Red Delicious Apples

2 each                                      Granny Smith Apples

2 tbsp                                      canola oil

½ cup                                      white sugar

¼ cup                                      honey

1/8 cup                                    prepared mustard

¼ cup                                      ketchup

2 tbsp                                      balsamic vinegar

pinch                                       kosher salt

pinch                                       cracked black pepper

Peel, core, and dice apples.  Add apples, sugar, and vegetable oil to sauce pan.  Cook over medium heat until simmering then reduce heat to low and add the honey.  Cook on low for 15 minutes.  Remove from the heat and cool; then blend in blender until apple butter consistency.  Return apple butter mixture to sauce pan over low heat.  Add 2 tbsp balsamic vinegar, ketchup, and mustard.  Cook for 10 minutes, stirring frequently then season with salt and pepper.

Bacon-fried Green Beans

2 Qt                                         fresh green beans

2 tbsp                                      butter

4 slices                                     bacon

¼ cup                                      thin sliced red peppers

¼ cup                                      thin sliced yellow onions

pinch                                       kosher salt

pinch                                       black pepper

Wash and string green beans.  Fill stock pot with 3qt of water and 2 tbsp salt.  Bring to a boil then add beans.  Cook beans in boiling water for about 8 minutes.  Drain beans and wash with cool water to cool beans.  Cut bacon in to small strips and cook in large pan over medium low heat.  When bacon, is mostly cooked add butter and increase heat to medium high.  When butter is melted add onions, red peppers, and green beans, cook for approximately 10 minutes or until desired doneness.

Fried Potatoes with Potato Gravy

1 qt                                         Yukon Gold potatoes

3 cups  plus 3 tbsp                   all purpose flour

2 cups                                      white corn meal

1 tbsp                                      salt

1 tbsp                                      pepper

1 tsp                                        cayenne pepper

1 cup                                       canola oil

¼ cup                                      chopped raw bacon

3 cups                                      milk

as needed                                salt and pepper

1 tbsp                                      butter

Wash potatoes then cut into ½” or ¾” cubes.  Store the potatoes in water until ready to cook.  Mix 1 cup of flour, corn meal, salt, pepper, and cayenne pepper in a bowl.  Set up breading station with 2 cups flour in the first bowl, then 1-1/2 cups of milk in the next bowl, then the corn meal mixture.  Bread potatoes in flour then milk then corn meal.  Heat canola oil over medium heat, then add potatoes and cook for 2 to 3 minutes.  Cover and cook for 10 minutes.  Turn potatoes and add bacon then cover and cook until potatoes are fork tender.  When potatoes are done, remove pan from the heat and scoop out all of the potatoes.  In the pan with the reserved oil and bacon, add 3 tbsp flour and whisk until smooth.  Put the pan back on the heat browning the flour in the oil.  After cooking the flour for about 3 to 5 minutes, add milk until desired consistency and cook for about 2 to 3 minutes.  Before service add butter and stir until blended.