Monday, October 23, 2017

MONDAY RECIPE POST - CRISPY BUTTERMILK CATFISH WITH ROASTED DELICATA SQUASH



Back to Blue Apron today.  We made this for the first time on 10-9-17.  At first we weren't sure if it would be our cup of tea.  We tried kale one more time, and both of us were surprised that with the additions we made (we added extra green onion and Thai Basil when we were cooking the kale), and using the sauce that came with the dish, it was more than we expected and we actually enjoyed it.  I'm sure you can play around with this to suit your own taste.  The last recipe that came with kale we avoided it, but as it is a very healthy vegetable, we wanted to give it one more try.  The original recipe can be found on the Blue Apron website here.  In the comment section below their recipe, I find it interesting and helpful to read other people's ideas who have made this dish.

Crispy Buttermilk Catfish with Roasted Delicata Squash

Servings: 1
Calories per serving: 650

To get the crispy crust, the fillets are coated three times in the Catfish spice blend (ingredients are mentioned in the list below).  The creamy sauce is drizzled over the catfish and the squash.

2 Catfish Fillets
2 Green Onions
1 bunch of Kale
2 tablespoons of Sweet Pickle Relish
1 tablespoon of Apple Cider Vinegar
1/4 cup of Buttermilk
1/4 cup of Mayonnaise
2/3 cup of Catfish Spice (a mixture of all-purpose flour with the addition of sweet paprika, ground fennel seeds, ground coriander, cayenne pepper and ground sage.  Not sure on how much of the added spices you should use, you'll have to come up with a combination that fits your taste)
1 Delicata Squash


Prepare and roast the squash:

Preheat the oven to 450 degrees F.



Wash and dry the squash; cut off and discard the ends.  Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds.  Cut crosswise into 1/4 inch thick pieces.  Place on a sheet pan.  Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat.  Arrange in an even layer.  Roast 20 to 22 minutes, or until tender when pierced with a fork.  It might be wise to flip the squash over after ten minutes if you don't want them too brown.  Remove from the oven.

Prepare the remaining ingredients and make the sauce.

While the squash roasts, wash and dry the remaining fresh produce.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Remove and discard the kale stems; roughly chop the leaves.

In a bowl, combine the mayonnaise, pickle relish and half the vinegar.  Season with salt and pepper to taste.

Cook the kale:

While the squash continues to roast, in a medium pan (nonstick if you have one), heat a drizzle of olive oil on medium-high until hot.  Add the white bottoms of the scallions; season with salt and pepper.  Cook, stirring occasionally, 1 to 2 minutes or until slightly softened.  Add the kale; cook, stirring frequently, 1 to 2 minutes, or until slightly wilted.  Add 1/4 cup of water and seasoned with salt and pepper.  Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off.  Turn off the heat; stir in the remaining vinegar.  Transfer to a bowl.  Season with salt and pepper to taste.  Set aside in a  warm place.  Wipe out the pan.

Coat the catfish:

While the kale cooks, place the spice blend on a plate.  Place the buttermilk in a medium bowl; season with salt and pepper.  Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides.  Working 1 piece at a time, thoroughly coat with seasoned fillets in the spice blend (tapping off any excess), then in the buttermilk (letting any excess drip off), then again in the spice blend (pressing to adhere).  Coating the catfish three times gives it a nice crispy coating.  Transfer to a separate plate.

Cook the catfish:

While the squash continues to roast, in the same pan, heat a thin layer of oil on medium-high until hot.  Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated catfish fillets.  Cook 3 to 5 minutes per side, or until golden brown and cooked through.  Transfer to a paper-lined plate; immediately season with salt and pepper.

Plate your dish:

Divide the cooked catfish fillets, cooked kale and roasted squash between 2 dishes.  Serve with the sauce on the side.  Garnish with the green tops of the scallions and enjoy.



An excellent meal.  We had a few cherry tomatoes left from our last shopping trip, so we added them also.  Not only were they a tasty addition, but they gave our meal a very pleasing color combo.  It was our first time eating a Delicata Squash and it was delicious.   We enjoyed every part of this dish and the sauce, along with the garnish of sliced green onions, was also yummy.


Saturday, October 21, 2017

ANEMONE

Anemone - Anemone hupehensis
(commonly known as the Chinese anemone or Japanese Anemone, thimbleweed or windflower).  They are a species of flowering herbaceous perennials in the Ranunculaceae family.


"I must have flowers, always and always."
~Claude Monet~


Friday, October 20, 2017

RED-WINGED BLACKBIRD

I shared the picture below back in July, and I thought he deserved his own post today.


We found him on our last visit to Huntley Meadows Park mid May.  You can learn more about him here.  If you scroll down that page, just beneath where it shows you a silhouette of the bird (left-hand side of the page you will see 'key to identification'), you can click on a button to hear its call.



We always find them at the park, as we walk along the wooden boardwalk that goes over the marshy water.  We have seen them in other similar habitats over the years.  I love their colorful epaulettes on their shoulders.