Tuesday's Catfish

We just rolled back into Marion late last night from a visit with Lacy-Jay and Bashar in Northern Virginia. We had the best time imaginable. In the next few days I will share more about our trip, and post some photos.

Supper tonight is a meal we have at least once a month. Sometimes I broil the catfish, but tonight we were both in the mood for some good old fried fish. I love cole slaw and have been wanting to try Kittencal's recipe (www.kittencalskitchen.com) for a long time and finally got around to it tonight. It was the best traditional cole slaw I have ever made. It is spot on. Give it a try and let me know what you think.

I can't justify frying potatoes with fried catfish so baked potatoes it was. The best baked potatoes have a crispy skin and fluffy insides. The way I make them is a tad more trouble than just popping them in the microwave but truly worth the extra couple of steps.

Kittencal's Famous Cole Slaw

1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2-4 green onions (or to taste)
1-2 teaspoons celery seeds (optional, or to taste)

DRESSING:
1 cup mayonnaise -Hellman's is best - do not use salad dressing
1/3 cup milk (light cream even better)
1/3 cup buttermilk
2-3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only, not bottled)
1/3 cup white sugar, plus2 tablespoons white sugar*
1/2-1 teaspoon garlic powder
1 teaspoon seasoning salt or white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

In a food processor chop the cabbage into small pieces (should look like the size of confetti) or shred the cabbage. Transfer to a large mixing bowl.With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl. Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon.
For the dressing:In a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.Pour over the veggies in the bowl, and mix well to combine.Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.

FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts:
1/2 cup mayonnaise
2-1/2 tablespoons milk
2-1/2 tablespoons buttermilk
1-1/2 tablespoons vinegar
1-1/2 tablespoons fresh lemon juice
3-1/2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste.

Perfect Baked Potatoes

2 large potatoes - preferably Russets
1/4 cup butter - melted
1 Tbsp. Sriracha Sauce (rooster sauce)
1 cup kosher salt - divided

Scrub potatoes really well and dry. Poke a few holes in each potato. I use my cake tester for this. Combine the melted butter and Sriracha Sauce in a shallow dish. Pour 1/2 cup of kosher salt into a Pyrex pie pan. Pour the other 1/2 cup salt into a zip lock bag. Dip potatoes in butter mixture and drop into the zip lock with the salt. Roll the potatoes around in the salt pressing into the potatoes by rolling like you would with a rolling pin. Place potatoes on the bed of salt and microwave for 3-4 minutes depending on the size of potatoes. Remove from microwave and place into a 400 degree oven for 1 hour.

Best baked potatoes....... I promise!!

So, Until Tomorrow.......
S~~~