Starters

Video Recipe: Cajun Fish Tacos

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.

Cajun Fish Tacos
Recipe Type: Antree
Cuisine: Fusion
Author: Stuart Reb Donald
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 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
Instructions
  1. To make “Mardi Gras Slaw,” first shred cabbage. In a bowl, combine cabbage with bell pepper, jalapeno and balsamic vinaigrette. Cover and set aside.
  2. Heat a skillet to medium high heat.
  3. Season catfish liberally with Cajun seasoning then cook in pan with a little oil until done.
  4. Heat tortillas just enough to make them pliable in a warm skillet or microwave oven.
  5. Assemble tacos with catfish, slaw, cheese and a drizzle of cream.

 

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[kitchenbug-your-recipe-appears-here-4470]

Recipe: Roasted Baby Heirloom Beet Salad

Today I joined fellow chefs Marc Walden and Jon Gibson as we roll out our new restaurant Little House Midtown. Jon prepares an incredible salad and I talk about us being selected to participate in the Seafood, Science and Celebrity 2012 event with Food Network Star’s Martie Duncan and American Idol Taylor Hicks.

Updated: Friday, 21 Sep 2012, 9:28 AM CDT
Published : Friday, 21 Sep 2012, 7:55 AM CDT

Roasted Baby Heirloom Beet Salad
Servings – 4

Ingredients:
1lb Heirloom Beets or any mutli-colored beets
1 small head baby frisee – washed
4oz Mixed Salad greens
2 slices Benton’s bacon or your favorite bacon – cooked and chopped
2oz Fig/Balsamic Glaze
2oz Buttermilk Bleu Cheese or any mild Bleu cheese
Extra Virgin Olive Oil
Kosher Salt
Fresh ground Black pepper

Steps:
Preheat oven to 375.
Trim tops off the beets and wash thoroughly. Pat dry with paper towel.
Using a sheet of aluminum foil, place beets in the center and drizzle with olive oil. Be generous!
Sprinkle with salt and pepper.
Fold up aluminum foil to seal beets inside.
Place wrapped beets on a baking sheet pan and place in oven.
Depending on the size of the beets, check after 25 minutes and every 10 minutes after, until beets are fork tender.
Remove beets from oven, leaving them wrapped in the foil and let cool to room temperature.
Save the roasting oil to dress the salad with.
Once the beets are cooled, peel the beets with your fingers. You can use a small pairing knife.
Then slice the beets or cut into wedges.

Plating:
In a small mixing bowl tear the baby frisee into bite size pieces, then add the mixed greens.
Drizzle the roasting oil over the greens and gently toss, adding salt and pepper to taste.
Arrange greens on a plate, then place beets on top of the greens.
Drizzle the fig/balsamic glaze in a zig/zag pattern.
Crumble the blue cheese over top of salad and finish with sprinkling the chopped bacon.

Fig/Balsamic Glaze Ingredients:
1 Cup fresh figs – Mission or Brown Turkey
1 Cup balsamic vinegar
1 teaspoon vanilla

Steps:
Peel and macerate figs in a small non-metal bowl until a paste forms.
In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes) . This will take about 30-45 minutes.
Allow fig/balsamic reduction to cool.
Place mixture in blender or food processor.
Blend thoroughly until mixture combines and becomes smooth.
This step will also help release the seeds from any pulp that has not cooked down.
In separate bowl, strain out fig seeds.
Add 1 teaspoon vanilla, combine well to fig balsamic reduction.
This glaze is VERY concentrated.
Use about 1 teaspoon at a time or to taste.

Little House Midtown
2351 Airport Blvd.
Mobile
Hours:
10:30a.m.- 2:30p.m.
5p.m. – 9 p.m.
(251) 447-2623
http://www.littlehousebistro.com

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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