Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Monday, March 08, 2004

This being the Lenten Season, I will refrain from any attacks on the Party of Sedition today. I'm feeling benevolent after viewing The Passion of the Christ yesterday. If you haven't seen this movie, go. Now, today, tomorrow doesn't matter. Go. If you have any knowledge whatsoever of the Crucifixion of Christ you need to see this movie. If you are completely secular in your beliefs, well then maybe this movie will draw you back. If you are sneering at me for my preachy tone, go see this movie and never forget that America was founded by persons fleeing religious persecution. That our Fore Fathers established this country with an eye towards Freedom of Religion, not freedom FROM religion.

Having gotten that off my chest and honoring my pledge to not attack the seditious ones, aka democrats today, I am going to get straight off to this week's recipe. For those of you scrambling for Lenten dishes in order to observe the meatless Fridays of the season, I give you this recipe. Pan Fried Catfish, Louisiana Style. This comes to us courtesy of Chef Emeril Lagasse. The catfish is wonderful and really goes well with some steamed artichokes and mayonnaise. Enjoy.

1 cup milk
1/2 cup Creole mustard
1 teaspoon hot sauce
Salt and cayenne
4 catfish fillets, (about 6 ounces each)
3/4 cup flour
1/2 cup yellow cornmeal
4 teaspoons Essence, recipe follows
Vegetable oil, for frying

In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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