Fav Food

[I.am]

Originally posted by Withcheese@2 November 2003 - 23:41
I like cheese.

u from WI?

[infamousalbo101]

i like KetchUp ummm Kepchtup food of the devil

[Darth Sushi]

Free food

[Evil Gemini]

Feta Cheese

[UKMan]

Originally posted by Rotten_Apple@3 November 2003 - 04:59
<--- fav

Frey Bentos Traditional Steak & Kidney, new potatoes, fresh peas, OXO gravy, and plenty of fresh bread.

GOD - i miss good old limey grub&#33;&#33; I have my OXO and Bisto specially sent over from Blighty from one of my daughters

Peace
UKBistoMan

[Twist3r]

pizza

[Riddler]

Various aquatic delicacies such as................

catfish;



and escargot;

[Yogi]

Originally posted by Cygnuz-Y@3 November 2003 - 05:05
I like all kinds of Cajun food... B)

Blackened catfish.........


Had it in New Orleans while enjoying some cajun music..........

Next best thing to sex.......

Yogi

[bob_the_alien]

I like boneless grilled chicken
buttermilk biskets,
and Milk gravy.

[Yogi]

This recipe was, of course, inspired by Chef Yogi Bear, who pioneered this method of cooking. It works for many different kinds of fish and even thin steaks, hearty vegetables and boneless chicken breasts.

(makes 4 servings)

4 catfish filets, boneless & skinless (about 8-10 ounces each)
1/4 cup BlueChef Cajun Spice Blend*
2 tablespoons extra virgin olive oil
4 tablespoons butter, melted


Preheat oven to 400°F.

Heat a large, dry cast iron fry pan over high heat until it literally begins to smoke - about 10-15 minutes. Don&#39;t worry, you can&#39;t get the pan too hot.

Brush filets on both sides with oil. Sprinkle Cajun seasoning generously on both sides of filets.

Place into heated pan and pour melted butter directly over filets. Be careful here, as the butter may flare up - it&#39;s a good idea to have a large heavy pot lid on hand, just in case. Cook for a couple minutes (2-3 depending on how hot your pan is) on each side, until nicely blackened.

Place pan into preheated oven and roast for about 5 minutes, or until flesh pulls apart easily with a fork.


Yogi&#39;s Notes: warn your neighbors and be sure to monitor your pan carefully at all times, especially while you are preheating and working over open flame. You want to get the pan as hot as possible, but there is always a chance of fire when working with extremely high heat. NEVER LEAVE YOUR PAN UNATTENDED&#33;&#33;&#33; This really isn&#39;t a dangerous technique as long as you are cautious and prepared. Have a heavy lid on hand to smother any possible flare-ups.

Yogi