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.
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.
I was born on the shores of Mobile Bay and I have spent more than 30 years living, hunting, fishing, cooking and most importantly eating beside its lapping waves. This beautiful and historic body of water provides a bounty of food especially seafood and wild game. This particular gumbo uses proteins found in or around Mobile Bay – duck, shrimp, oysters and flounder. Dig it!
- 4 duck breasts
- Olive oil (if needed)
- ½ cup flour
- 2 onions, diced
- 1 bunch celery, diced
- 3 bell peppers, diced
- 3 cloves garlic, minced
- 1 pound fresh okra, sliced
- 1 gallon seafood stock (give or take)
- 1 TBL oregano
- 3 Bay leaves
- 1 TBL thyme
- Salt, pepper and/or Cajun seasoning to taste
- 2 pounds flounder filets, 1″ diced
- 2 pounds peeled shrimp
- 2 pints oysters (with liquid)
- Worcestershire Sauce to taste
- Louisiana hot sauce to taste
- Lightly season the duck breasts and put skin-side down in a heated gumbo pot and cook until fat is rendered and skin is crispy as all get out, roughly 7 minutes. Remove the duck meat but leave that glorious fat.
- Add olive oil (if needed) so that you have ½ cup of fat in the pot and then add the flour, season to taste and cook the roux until the color of chocolate (about 15 to 20 minutes) stirring constantly.
- Add the onions, celery and peppers and cook another 5 minutes.
- Add the garlic, okra and stock. Bring to a boil and reduce to a simmer.
- Add the herbs and season to taste.
- Dice the duck and add to the gumbo. Cook for 20 minutes.
- Add the fish and cook for five minutes.
- Add the oysters and cook for three minutes.
- Add the shrimp and cook until pink, about 5 minutes.
- Season to taste with Worcestershire Sauce and Louisiana hot sauce.
- Serve over rice.
- 1 cup Panko (Japanese bread crumbs)
- 3 – 4 ounce smoked salmon filet, crumbled/diced
- 1 egg
- 1 teaspoon Old Bay Seasoning
- Canola oil
- Tarter sauce
- Preheat a griddle or skillet to medium-high
- In a mixing bowl scramble the egg then incorporate the salmon, bread crumbs and Old Bay.
- Work thoroughly then roll into three 1.5” balls.
- Gently pat out into disks a half an inch thick.
- Pour enough oil to coat the bottom of the griddle and cook each croquette about 7 minutes on each side or until golden brown then serve with tarter sauce.