Wednesday, February 15, 2017

Blackened Catfish Breakfast Stack a la Creole

     A Spicy Hearty Louisiana Style Breakfast!
     Modern Napoleon Stack entrée presentations have been popular during the last two decades.  The problem is that most fine dining stack presentations only offer a tasting portion.  Fortunately, casual restaurants that are known for hearty portions offer stack presentations too.  A stack presentation may not be as fancy at a casual restaurant, but good dining value is present.
     Today's recipe is presented casual American diner style.  The focus is on good flavors and a portion size that will not leave a guest hungry for a modest price.  Those who like Skillet Breakfasts will surely like today's Louisiana style breakfast entrée.

     Creole Tomato Sauce:
     This recipe yields about 2 1/4 cups of sauce. 
     Be sure to select the ripest red tomatoes for this recipe! 
     The Trinity in Louisiana style cooking is one part celery, one part bell pepper and two parts onion. 
     Step 1:  Heat a sauce pot over medium heat.
     Add 2 tablespoons of of unsalted butter.
     Add 1 teaspoon of pomace olive oil.
     Add 3 chopped garlic cloves.
     Sauté till the garlic turns a golden color.
     Step 2:  Add 1/4 cup of small diced celery.
     Add 1/4 cup of mixed small diced green and red bell pepper.
     Add 1/2 cup of small chopped onion.
     Add 2 chopped green onions.
     Add 1 tablespoon of minced seeded jalapeño pepper.
     Sauté till the vegetables start to become tender. 
     Step 3:  Add 1 1/2 cups of chopped ripe red tomato.
     Briefly sauté till the tomatoes start to become fragrant.  
     Step 4:  Add 1/2 tablespoon of lemon juice.
     Add 1/2 cup of dry white wine. 
     Add 1 1/2 cups of shrimp broth. 
     Add 1/4 teaspoon of thyme leaves.
     Add 1 pinch of basil.
     Add 1 pinch of oregano.
     Add 1 pinch of marjoram.
     Add 1 pinch of tarragon.
     Add 1 teaspoon of chopped Italian Parsley. 
     Add 1 teaspoon of Spanish Paprika.
     Add 1/4 teaspoon to 1/2 teaspoon of cayenne pepper.  (To taste.  Creole Sauce should be mildly spicy.)
     Add 1 pinch of white pepper.
     Add sea salt and black pepper to taste.
     Step 5:  Bring the sauce to a gentle boil.
     Step 6:  Reduce the temperature to medium low heat.
     Simmer and reduce till most of the liquid evaporates and the sauce becomes a coarse medium thin consistency. 
     Step 7:  Place the sauce in a container and let it cool.
     *Creole Sauce will lose its fresh bright character if it is kept warm for an extended amount of time.  It is best to reheat the sauce to order.  Creole Sauce can be refrigerated for up to 7 days.
     Grilled Potatoes:
     This recipe yields 1 portion.
     Step 1:  Place 1 cup of 3/16" thick sliced peeled russet potato in a sauce pot.
     Add enough water to cover the potatoes.
     Place the pot over medium high heat.
     Par boil the potato slices, till they start to become tender.
     Drain off the water.
     Set the blanched potato slices aside.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add the par boiled potato slices.
     Add 1 tablespoon of sliced onion.
     Season with sea salt and black pepper.
     Sauté till the potatoes and onions are fully cooked and light brown highlights appear.  
     Step 3:  Keep the grilled potatoes warm on a stove top.  

     Andouille Sausage:
     This recipe yields 1 petite portion.
     Step 1:  Heat a sauté pan over medium low heat.
     Add 1 teaspoon of unsalted butter.
     Add 3 ounces of bias sliced Andouille Sausage.  (About 3/16" thick.)
     Gently sauté till the Andouille slices are hot and a few light brown highlights appear.
     Step 2:  Keep the pan of Andouille Sausage slices warm on a stove top.  

     Cajun Blackening Spice Mix: 
     This recipe yields about 1/4 cup.  (Enough for 2 catfish portions.)  
     Place 1 tablespoon of cayenne pepper in a mixing bowl.
     Add 2 tablespoons of Spanish Paprika.
     Add 1/2 teaspoon of garlic powder.
     Add 1/2 teaspoon of onion powder.
     Add 1/2 teaspoon of black pepper.
     Add 1/4 teaspoon of white pepper.
     Add 1/2 teaspoon of sea salt.
     Add 1/4 teaspoon of sugar.
     Add 1/4 teaspoon of flour.
     Mix the ingredients together and set it aside.

     Blackened Catfish Filet:
     This recipe yields 1 portion.
     Turn the hood fans on when blackening!
     Step 1:  Dredge 2 small 4 ounce catfish filet pieces in the Cajun Blackening Spice Mix.
     Step 2:  Heat a cast iron skillet (or sauté pan) over medium/medium high heat.
     Add 2 1/2 tablespoons of unsalted butter.
     Wait the butter begins to smoke.
     Place the Cajun spice catfish filets in the hot butter.
     Blacken the small catfish filets for 3 to 4 minutes on one side then 1 minute on the other side.  (Black highlights should appear on the fish!)
     Step 3:  Place the small blackened catfish filets on a wire screen roasting rack over a drip pan to drain off any excess butter.
     Keep the blackened catfish warm on a stove top.  

     Blackened Catfish Breakfast Stack a la Creole: 
     This recipe yields 1 hearty entrée.
     Step 1:  Poach 1 egg in salted gently boiling water over medium heat.  
     Step 2:  Place the potatoes on the center of a plate as a bed for the stack.   
     Evenly space the Andouille Sausage Slices on the plate around the potatoes.  
     Step 3:  Set the Petite Blackened Catfish Filets on top of the potatoes.  
     Place the poached egg on top of the catfish.  
     Step 4:  Spoon about 1/2 cup of the Creole Tomato Sauce over the egg and catfish.
     Spoon about 1/3 cup of the Creole Tomato Sauce on the plate between the Andouille Sausage Slices.  
     Garnish with a curly leaf parsley sprig.  

     This plate of hearty Louisiana style breakfast food is full of flavor!  

No comments:

Post a Comment

Comments are monitored daily.