Today Stu ventured over to WKRG to show John Nodar how to make a fried Reuben just like the ones he makes at LUCKY – Irish Pub & Grill.
Mike and Stu join the gang at Studio 10 to talk about their new show Sip & Chew with Mike and Stu and to make Cajun Fish Tacos with Mardi Gras Slaw.
- 1 head red cabbage
- 1 small yellow bell pepper, diced
- 1 jalapeño, diced
- Balsamic vinaigrette
- 8 catfish filets
- Cajun seasoning to taste
- 8 flour tortillas
- Crema or sour cream
- Queso fresco or low sodium Feta
- To make “Mardi Gras Slaw,” first shred cabbage. In a bowl, combine cabbage with bell pepper, jalapeno and balsamic vinaigrette. Cover and set aside.
- Heat a skillet to medium high heat.
- Season catfish liberally with Cajun seasoning then cook in pan with a little oil until done.
- Heat tortillas just enough to make them pliable in a warm skillet or microwave oven.
- Assemble tacos with catfish, slaw, cheese and a drizzle of cream.
1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine
Heat two skillets to medium high heat. Add cream to one and a little oil to the other. In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil. When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate. Season the sauce with salt & pepper to taste. As the sauce thickens prepare a plate with cooked fettucini. When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness. Pour over the pasta and enjoy.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese
2-3 TBL Pesto
1 6 oz. salmon filet
¼ cup heavy cream
1 TBL butter
2 TBL parmesan cheese
4-6 grilled shrimp
Salt & pepper to taste
8 ounces cooked angel hair pasta
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheese and 1/2 cup of the oil and process until fully incorporated and smooth. If too thick add remaining oil. Season with salt and pepper.
Preheat oven to 350 degrees. Brush salmon with 1-2 TBL pesto and marinade for 20 minutes to 1 day. In a sauté pan add heavy cream over medium-high heat and cook to a simmer. Add butter and Parmesan then stir to blend. Add the shrimp, season with salt and pepper then lower the heat. When the salmon is done plate by place the salmon on one side of the plate while placing the pasta on the other side. Pour the sauce over the pasta and the salmon.