Have you ever spent months, years even, trying to replicate a recipe from a favorite restaurant? I've been trying to perfect this chopped salad since the day I first tasted it at my beloved red-sauce Italian joint in L.A., and I'm proud to say I think I finally nailed it. (Sans the red checkered tablecloths.) ...Continue reading at The Kitchn
Recipe: Parker House Sausage Rolls
When Sister Schubert's Parker House rolls appeared in grocery stores everywhere, busy cooks around the country rejoiced. Even the most seasoned bakers had to admit that hers were as good, if not better, than most homemade... Continue reading at The Kitchn
Recipe: Sweet & Savory Bacon Jam
As a Southerner I know I'm supposed to pledge a certain allegiance to bacon, but I have to admit the "bacon-makes-everything-better" trend had me rolling my eyes after the first month or so. (And that was five years ago!) Then I made this sweet and savory bacon jam, and I'll be damned if I didn't want to slather it on everything from breakfast sandwiches to cupcakes. Yep, I turned into "that" girl... Continue reading at The Kitchn
Recipe: Teriyaki Pork Tenderloin
Teriyaki pork tenderloin is total comfort food for me — it appeared in my mom's cooking rotation at least once a week when I was growing up, and it was always served with a side of yellow rice and a big green salad. Yes, it was the pre-marinated pork in a bag, and yes, it was delicious... Continue reading at The Kitchn
Southern Fish Fry, Nashville-style
I grew up frequenting catfish shacks on Sunday afternoons once church let out. My parents and grandparents were huge fans of the deep-fried "mudcats," but me, not so much. I always ordered chicken fingers and stole hushpuppies off my sisters' plates. It wasn't that I didn't like catfish, I just didn't think it was anything to write home about; this recipe definitely just changed my mind.
I took some inspiration from Nashville and bathed my catfish fillets in Tabasco before dredging them in a cajun flavored cornmeal mixture. The amazing crust shatters like glass thanks to the assistance of Wondra and cornstarch. The resulting catfish is complex, tangy, and just hot enough so you'll keep coming back for more. Pair the goodness with buttermilk coleslaw, beer-battered Cajun fries, and creamy-corn hushpuppies for a true Southern feast, and don't forget the ice cold beer!
Get the recipe at The Kitchn: Southern Fried Catfish