Cookin' With Bacon

Pan Seared Catfish with Browned Almond Butter

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 4
Categories : seafood

Amount Measure Ingredient -- Preparation Method
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24 ounces catfish fillets
1 teaspoon salt and pepper -- to taste
1/2 teaspoon cajun seasoning
1/2 teaspoon brown sugar
3 tablespoons canola oil
2 tablespoons butter
1/4 cup Almonds -- sliced
1 teaspoon lemon juice

Heat oil to medium high
Mix seasonings together and coat fillets
Sear approximately 3 minutes per side until
just cooked through. Remove fillets to warm
plate and pour any excess or burned oil from
pan.  Add butter and heat until bubbling
Add almonds and cook over medium heat until
butter and almonds just start to brown.
Add lemon juice and pour over plated catfish.

Yield:
"24 ounces"

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Serving Ideas : Plate two corn and leek pancakes and top
with quick braised cabbage and spinach. Plate catfish a top
the cabbage and then serve with the almond butter.


Corn and Leek Pancakes

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 4
Categories : bread, rice and starches, vegetables

Amount Measure Ingredient -- Preparation Method
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1/2 cup yellow cornmeal
1/2 cup flour, all-purpose
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup leeks -- minced
1 tablespoon sweet peppers -- brunoise
1/2 cup sweet corn -- minced in processor
3/4 cup milk
4 tablespoons butter -- melted
1 each egg

Mix dry ingredients
Cook leeks peppers and corn in the melted butter until leeks
are soft
Add milk to leek butter mixture
Add egg next
Mix wet and dry ingredients together
Spoon batter on griddle or large non stick pan about 1/4 cup
per pancake

Yield:
"8 each"


Quick Braised Cabbage and Spinach

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 4 Categories : vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup savoy cabbage -- shredded
1/4 cup red cabbage -- shredded thin
1/2 cup leeks -- chopped
1 cup spinach leaf, whole -- baby
1 dash salt and pepper -- to taste
1 teaspoon rice vinegar
1/2 tablespoon canola oil -- or bacon fat
1/4 cup chicken broth

Heat fat until very hot
Add cabbages and leeks and stir fry until they start to brown a little,
about 2-3 minutes
Season then add broth and vinegar, bring to a simmer
Add spinach and cover with lid
Turn off heat and allow to sit for a couple of minutes for spinach to wilt.

Yield:
"2 cups"
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