Archive for the ‘Turkey’ Category
Blackened Catfish
February 18th, 2009 | 
Author: Yes, it’s HOT!
In small bag combine:
2 Tbsp Paprika
1 Tbsp Kosher Salt
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
2 tsp Thyme Leaves
2 tsp Oregano Leaves
Seal
Put a chunk of butter in small bag and seal
Take 1.5 pounds of Catfish and place all 4 bags into one large bag.
Cooking instructions:
Pat fillets or tenders dry with paper towel. Rub seasoning
all over. Heat grill or skillet till a drop of water sizzles. Cook
in well ventilated area. Place meat on the grill or in a skillet
(use oil or butter if using a skillet). Cook until the underside
of the fish or tender looks charred (Approx. 2-3 min- if it takes
longer, the pan or grill is not hot enough or your meat was not
completely thawed). Turn fish or tender (add more oil or butter
if using a skillet). Cook until done.
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Stuffing vs. dressing: What’s the difference?
Just an amusing little tidbit to share.
Is it just a potato-potahto thing, or is there a meaningful difference between Thanksgiving stuffings and dressings?
Depends on whom you ask.
The answer cited most often by chefs, cookbook authors and other enthusiasts is one of avian physiology: It all comes down to inside the bird versus outside.
Put together a Thanksgiving spread in one day
Let’s be realistic here. For most of us, the window we have to put together a Thanksgiving dinner is not the widest.
If Thursday is the only day you have off from work, you’ll be squeezing five days’ worth of work into four at the office and probably working late on Wednesday night.
Plus, you’re likely to find yourself picking up relatives from the airport, collecting cans for the food drive or putting together costumes for the kids’ school Thanksgiving plays.
Turkey express: Put together a Thanksgiving spread in one day
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