serves eight
8 (3-5-oz.) catfish fillets
seasoned salt
paprika
8 slices smoked bacon
1 cup Italian breadcrumbs
4 ounces cream cheese, softened
2 tablespoons diced, jarred jalapeños
2 tablespoons fresh lemon juice
1 teaspoon celery salt
2 tablespoons onion, finely chopped
2 teaspoons dried parsley
1 teaspoon ground thyme
Preheat oven to 375° F. Place bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned. Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions. Lightly dust fillets with seasoned salt. Place
fillets flat side up. Place 1 portion of stuffing in middle of each
fillet. Wrap thin side of fillet toward center, then thicker side toward
center. Secure with a toothpick. Wrap 1 slice of bacon around each
fillet, securing with toothpicks. Sprinkle tops with paprika. Spray cooking rack and baking sheet with cooking
spray. Place catfish rolls on rack. Bake 20 to 30 minutes or until fish
is cooked through. Remove toothpicks. Garnish with lemon slices and parsley.
bacon recipe source: U.S. Farm-Raised Catfish (@US_Catfish), 6311 Ridgewood Road, Suite W404, Jackson, Mississippi 39211
Showing posts with label celery salt. Show all posts
Showing posts with label celery salt. Show all posts
Tuesday, October 07, 2014
Monday, November 12, 2012
2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS
yields 4 cups of dip; yields 96 pita crisps
1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows
Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each
Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
bacon recipe courtesy of: Dan Smith and Steve McDonagh, "DVD Night," Party Line with the Hearty Boys, Food Network
1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows
Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each
Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
bacon recipe courtesy of: Dan Smith and Steve McDonagh, "DVD Night," Party Line with the Hearty Boys, Food Network
Tuesday, May 03, 2011
2186. POPPY SEED CHICKEN and BACON BAKE
serves four
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
Saturday, August 28, 2010
1938. BACON-FRIED SPICY CROAKER
serves six
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
Wednesday, June 10, 2009
1493. BACON, MAINE LOBSTER and TOMATO SLIDERS
makes two servings
1 1/2 lbs. Maine Lobster, shell-on
1/4 teaspoon sesame
1/4 teaspoon fennel
1/4 teaspoon celery salt
1/4 teaspoon Korean chili pepper
2 teaspoons mayonnaise
1/4 teaspoon, plus as needed Sriracha chili sauce
2 bacon strips, cut into thirds
12 thin sliced tomato
6 brioche rolls
Grind sesame, fennel, celery salt and Korean chili pepper until fine. Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes. Separate claws and tail from body of Maine lobster, reserving body for another use. Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water. Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise. Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional sriracha if desired.
bacon recipe courtesy of: Patrick Feury, Nectar, 1091 Lancaster Avenue, Berwyn, Pennsylvania 19312, (610) 725-9000 | Maine Lobster Council, 45 Memorial Circle, Suite 102, Augusta, Maine 04330
1 1/2 lbs. Maine Lobster, shell-on
1/4 teaspoon sesame
1/4 teaspoon fennel
1/4 teaspoon celery salt
1/4 teaspoon Korean chili pepper
2 teaspoons mayonnaise
1/4 teaspoon, plus as needed Sriracha chili sauce
2 bacon strips, cut into thirds
12 thin sliced tomato
6 brioche rolls
Grind sesame, fennel, celery salt and Korean chili pepper until fine. Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes. Separate claws and tail from body of Maine lobster, reserving body for another use. Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water. Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise. Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional sriracha if desired.
bacon recipe courtesy of: Patrick Feury, Nectar, 1091 Lancaster Avenue, Berwyn, Pennsylvania 19312, (610) 725-9000 | Maine Lobster Council, 45 Memorial Circle, Suite 102, Augusta, Maine 04330
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