Sunday, August 28, 2011

Cajun Week: Finale

Good afternoon bloggers! I would like to start out by saying welcome to another Cajun entry to Everyday meals. Seeing how I was absent yesterday, we will be preparing two (2) recipes today to finish off our Cajun Week. I hope you have plenty of time and a hearty appitite! Let's get started!

Downhome Stuffed Trout

You will need:

  • 16 speckled trout fillets 
  • 1/4 cup melted butter 

For the Stuffing 

  • 1/2 cup butter 
  • 1/2 cup chopped onion 
  • 1/2 cup chopped green onions 
  • 1 pound crab meat, picked to remove all shells 
  • 1/4 pound shrimp, peeled 
  • 3/4 cup bread crumbs 
  • Salt and red pepper to taste 

For the Sauce 

  • 1/2 cup butter 
  • 1/4 cup chopped celery 
  • 1/4 cup chopped green onions 
  • 1/4 cup chopped onions 
  • 2 cloves garlic, minced 
  • 3/4 pound shrimp 
  • 1/4 pound fresh mushrooms, sliced 
  • 1/4 cup white wine

  1. To prepare the stuffing, saute the onions and celery in butter. 
  2. Add the crab meat and shrimp, then simmer, uncovered, until the shrimp is cooked (about 5 to 8 minutes). 
  3. Add bread crumbs to thicken the mixture. 
  4. Add salt and red pepper to taste. 
  5. Butter two 9 x 13 inch baking dishes. 
  6. Preheat the oven to 350 degrees. 
  7. Place 4 trout fillets in each baking dish and top with a scoop of stuffing, followed by another trout fillet, then drizzle melted butter on top. 
  8. Bake for 30 to 40 minutes until the fish is done. 
  9. While the fish is baking, prepare the sauce by melting butter and sauteing celery, green onions, onions and garlic. 
  10. Add the shrimp and simmer until pink. 
  11. Add the mushrooms and white wine and simmer for 3 to 5 minutes. 
  12. Arrange the trout on a serving platter and pour sauce over the fish. 
  13. Some of the sauce may be reserved and served in a gravy boat.
  14. Enjoy!

Ready for our next recipe? Great!

Catfish Pecan Meuniere

You will need:

  • 6 catfish filets
  • 3 cups roasted pecans 
  • 1 cup fresh bread crumbs 
  • 1 cup seasoned flour (season with salt, black and red peppers) 
  • 3 eggs 
  • 1/2 cup milk 
  • Creole seasoning blend 
  • Olive oil 
  • Chopped parsley

For the Meuniere Sauce:

  • 3 lemons, peeled and quartered 
  • 7 tablespoons Worcestershire sauce 
  • 3 tablespoons Crystal hot sauce 
  • 1/2 cup heavy whipping cream 
  • 2 tablespoons unsalted butter, room temperature 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon white pepper

  1. To Prepare the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. 
  2. Blend with a wire whisk over medium heat, stirring constantly, for 3 4 minutes. 
  3. As you stir, press gently on the lemon quarters to slowly release the juices. 
  4. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly. 
  5. As you add the last of the butter, remove from heat and continue to stir. 
  6. Strain through a fine strainer and keep warm.
  7. To Prepare the catfish filets: Trim the fat and any rough edges off the catfish filets. 
  8. Lightly season with Creole seasoning and place in the refrigerator.
  9. Grind 2.5 cups of the pecans and the bread crumbs together in a food processor. 
  10. Place in a shallow pan or plate and set aside.
  11. In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs and 1/2 cup of milk. 
  12. Set up a standard breading station on your table or counter top. 
  13. Bread filets by first coating them with the seasoned flour, then placing each in the egg wash and then finally pressing each into the ground pecan/bread crumb mixture, making sure the entire filet is coated well. 
  14. Using a large skillet or sauté pan, cover the bottom with olive oil, and heat. 
  15. Gently place the fish into the hot oil. 
  16. Cook until lightly brown, turn fish and repeat. 
  17. If fish isn't cooked all the way through, place in a shallow baking pan in a 450 degree oven for about 5 minutes.
  18. Place one filet on the plate, drizzle with meuniere sauce, and top with the rest of the roasted pecans, and sprinkle with chopped parsley.
  19. Enjoy!

I hope you all have a fun-filled day. Thank you for joining me for Cajun week. Next week, we are taking a break and doing individual recipes again. I will catch you all on the flip side. Happy blogging and enjoy this youtube video below! <3