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~~~

A LeCreuset Story

For a long time I have coveted a LeCreuset French Oven. Really for several years now. I just could never justify the cost for one piece of cookware. I have searched for bargains on Overstock, Chefs.com, and Ebay, where they tend to go higher that the retail stores, go figure.
Anyway, around Valentines Day I go to work one morning and open my email to find that Williams Sonoma has a 3 1/2 qt. LeCreuset oven at an unbelievable price.
Never being above asking for what I want, a quick call to Ronnie confirmed that he, of course, would be thrilled that I shop for my own gift for Valentines.
I immediately called the store and had them hold one in red till I could get over to Biltmore Village at lunch.
I am one happy girl. I even handwash this pan, rather than put it in the dishwasher. Those of you that know me, know I put everything I possibly can in the dishwasher.

Last night for supper I made a great Sweet and Sour Beef Roast in my new pan. It turned out wonderful. I knew it would as it was one of Kittencal's recipes. She is a recipe developer that cooks with common sense. If you have never visited her site, you have missed some of the best recipes on the internet. Check it our at http://kittencalskitchen.com/

This roast is the ultimate in comfort food for these chilly early March nights. Not only is it delicious and so tender, but the house smells wonderful while it cooks. Hope you enjoy.

Kitten’s Beef Pot Roast in Sweet And Sour Sauce

There’s tons of sauce so there is no need to double the amounts and this will also work well using a pork butt roast, add in some fresh minced garlic also if desired, the roast may be browned first then transfered to a crockpot to cook for 6-7 hours
Servings 8

Ingredients:

oil (use enough oil to coat the bottom of the pot)
1 boneless beef chuck roast (3 to 4 pounds or can use a beef blade roast or use pork butt)
seasoning salt or white salt
freshly ground black pepper
2 medium onions, chopped
1 green bell pepper, seeded and chopped (optional)

SAUCE:

1 (8 ounce) can tomato sauce
1 cup beef broth (or can use 1 cup hot water mixed with 1 tablespoon beef bouillon powder)
1/4 cup lemon juice (can use bottled lemon juice)
1/2 cup ketchup
1/3-1/2 cup brown sugar (or to taste)
6 garlic cloves, minced OR 1 1/2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 pinch cayenne OR 1 teaspoon crushed chili flakes, or adjust to heat level
1 teaspoon liquid smoke (optional)

Instructions:

Preheat oven to 325 degrees F.
In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat oil in a large Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
Add in onions and bell pepper; saute for about 3-4 minutes or until softened.
Add in the sauce; bring to a medium simmer.
Add the roast back to the pot and turn a few times to coat in the sauce.
Cover with a lid then transfer to oven.
Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
Remove any fat the has accumulated on top of the sauce then drizzle some on top of the beef slices.
Serve any remaining sauce on the side

So, until tomorrow................
S~~~