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.
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
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
Fresh ground Black pepper
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.
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
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.
5p.m. – 9 p.m.
I have a confession to make – I don’t like chicken salad. In fact, I hate most chicken salad. It’s odd, too, because I like all other compound salads like egg salad (my dear mother made the best ever. EVER!), tabbouleh, tuna salad and potato salad in all it’s many incarnations. But chicken salad is at best tolerable and usually unpalatable. I especially detest those sweet chicken salads with fruit and nuts and sugar – that crap is more dessert than salad.
So I decided that since generations of cooks hadn’t done it I would just have to fix chicken salad. Here’s a chicken salad that is perfect for your next tailgate or March Madness party.
|Buffalo Chicken Salad||
- 4 cups diced boiled chicken
- 1 stalk celery, cut into 1/4-inch dice
- 1 carrot, shredded
- 2/3 cup mayonnaise
- 1/3 cup Ranch or Bleu Cheese dressing
- 2 TBL Frank’s Red Hot or other cayenne-based hot sauce
The leaves from your celery would make a great garnish for this chicken salad as would a few bleu cheese crumbles.
Serve as a wrap, on a leaf of lettuce or in a toasty baguette. Or just throw it in a bowl with a sleeve of saltines next to it.