Fresh White perch

Every so often Kirk Stansel heads up to his place on Lake Vernon to cut the grass but he comes back (most of time) with pure white perch fellits. I know it’s killing him but he offers me a small bag for Marsha and I to have for dinner. I never turn him down. Here is the way I cook them.

I roll them in some seasoned flour and pan fry them in a medium hot skillet and browned butter. Don’t need anything else……. We maybe a glass of red. Marsha likes to make a salad of some kind but that takes too long. It’s time to eat.

Fresh White perch

  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces fresh perch filets
  • 2 tablespoons butter
  • 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and eat

Yum Yum Yum

 

Redfish Jambalaya

 

  • 8 oz. Redfish fillet

  • ½ pound of favorite smoked sausage cut in small pieces

  • 4 yellow onions, chopped

  • 2 cloves garlic, chopped

  • 1/2 bell pepper, chopped

  • 1 stalk celery, chopped

  • 1/2 lb. margarine

  • One 10 oz. can ro-tel brand tomatoes (if available)

  • 4 oz. fresh mushrooms

  • salt and pepper to taste

Put all ingredients except redfish and smoked sausage into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add redfish and sausage and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

 

 

Crispy Fried Redfish

 

INGREDIENTS

  • 4 redfish or trout fillets (6 to 8 ounces each)
  • Blacken fish rub
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/4 cup water
  • 1/3 cup vegetable oil

DIRECTIONS

  • Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
  • Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
  • Drain on paper towels and serve immediately.

 

CAJUN BOUDIN BALLS

 

  • 3 pounds Boudin Sausage, removed from casings

  • 1 cup flour

  • 1 tablespoon plus 1 teaspoon kosher salt

  • 2 cups coarse dry breadcrumbs, preferably homemade

  • 2 large eggs

  • 1/4 cup milk

  • Vegetable oil, for deep-frying

CREOLE MUSTARD DIPPING SAUCE

  • 1 cup mayonnaise

  • 5 tablespoons Creole mustard, or other whole-grain spicy mustard

  • 2 cloves garlic, minced

  • 1/4 teaspoon cayenne pepper

DIRECTIONS

  • In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.

  • With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.

  • Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.

  • Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.

  • While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.

  • Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.

Cajun Shrimp And Sausage Vegetable Skillet

 

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

  • 1 pound large shrimp, peeled and deveined
  • 14 ounce pork or chicken sausage, sliced
  • 2 medium sized zucchini, sliced
  • 2 medium sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning

INSTRUCTIONS

  • In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
  • Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  • Garnish with fresh parsley if desired and serve immediately.

 

Cajun Red Bean Stew

1-1/2 cups dried red beans

1 – pound of tasso cut 1/4 thick

1 pound ground beef

Salt Pepper

1 cup onions, chopped parsley

One 8-ounce can tomato sauce

1 tablespoon chili powder

3 medium Irish potatoes

Stove temperature: high. Put red beans cooking in lots of water on a high heat. When beans have cooked for one-half hour, begin browning ground beef with salt and pepper. Add onions tasso and parsley. When brown, add tomato sauce and chili powder. Empty pot of beans into pot of beef and cook for another half hour. Cut potatoes into small bite-sized cubes and add to stew. Cook another half-hour, adding water as needed. It should be liquefied, but solid enough for ladle to scoop all ingredients when serving. Serve over rice.

 

FIREWORKS PUDDING COOKIES

INGREDIENTS:

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

1 egg

1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups all purpose flour

1/4 cup red and blue sprinkles (or any colors)

3/4 cup 4th of July M&Ms (or any color of M&M)

DIRECTIONS:

1. Note: This dough requires chilling.

2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.

3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.

4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

NOTES:

If you have trouble finding the 4th of July M&Ms, check in the regular candy aisle, that’s where I found mine. You can substitute and color or flavor M&M you want for these cookies!

Sour Cream Scalloped Potatoes

 

  • Two 12-ounce packages frozen hash browns

  • One 16-ounce carton sour cream

  • 1/4 teaspoon pepper

  • 1 can low-fat cream of chicken soup

  • 1 cup shredded cheese

  • 1/2 cup onion, chopped

  • 1 teaspoon salt

Preheat oven to 350F. Thaw potatoes. Combine with remaining ingredients, folding in potatoes. Bake one hour in 13 x 9 x 2 inch greased pan.

 

Fried Chicken Sandwiches with Slaw and Spicy Mayo

 

Slaw doesn’t go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

INGREDIENTS

Spicy Mayo and Slaw

  • 1 garlic clove, finely grated

  • 1/2 cup  jalapeño  mayonnaise

  • 1 tablespoon Louisiana-style hot pepper sauce

  • 1/2 small red onion, thinly sliced

  • 1 jalapeño, thinly sliced

  • 4 cups thinly sliced cabbage

  • 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

  • Fried Chicken and Assembly

  • 2 cups all-purpose flour

  • 1 tablespoon ground black pepper

  • 1/2 teaspoon kosher salt plus more

  • 1 cup buttermilk

  • 2 8-ounce skinless, boneless chicken breasts, halved crosswise

  • Peanut or vegetable oil (for frying)

  • 4 white sandwich rolls

  • 2 tablespoons unsalted butter, room temperature

RECIPE PREPARATION

Spicy Mayo and Slaw

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Apple Cinnamon Bread Pudding

 

  • One 12-ounce can evaporated milk
  • 12 ounces water
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 loaf of bread
  • 1/2 cup raisins
  • 1/2 cup apple, finely chopped
  • Topping:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1-2 tablespoons cornstarch
  • 1 teaspoon vanilla extract or lemon juice

Preheat oven to 350 F. In large bowl, mix milk, water and eggs together. Add sugar, vanilla, and cinnamon; mix together. Tear bread into small bite-sized pieces and add to milk mixture. The bread should soak up the majority of the milk, but leave some. (To test: lower spoon slowly into milk mixture. Liquid should slowly seep onto spoon). Add raisins and apples. Pour into 13 x 9 inch glass baking dish. Cook at 350F for 1 hour until golden brown. Cool slightly. To prepare topping, bring sugar and water to a boil. Mix cornstarch with a little water and then add to sugar water. Cook over medium heat until thickened, stirring constantly Pour topping over bread pudding. Serve warm.