Episode 14 – Grilled Catfish with Ancho Chili & Lime

https://youtu.be/DDsaa0w94eQ Ingredients: Whole milk 1 lime, juiced 1 tsp ground cumin 1/2 tsp Ancho Chili powder 1 tsp ground coriander 1 tsp cayenne pepper salt pepper Directions: Soak fish in milk for 15-20 minutes. Preheat grill to 375. Combine cumin, garlic, paprika, ancho chili, coriander, and cayenne in a small bowl. Add lime juice and enough olive oil to make a paste. Coat the fish and add to grill. Cook for 5-6 minutes. Flip and cook until easily flaked with a fork.

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Episode 13 – Blackened Lake Trout & Spinach Salad

https://youtu.be/CsLbdzeQS2Y Ingredients 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. salt 1 lake trout, filleted 3 Tbsp. mayonnaise 1 Tbsp. olive oil Baby spinach Cherry tomatoes  Directions Mix the paprika, cayenne pepper, ground cumin, pepper, thyme, oregano, garlic, and salt in a small bowl. Pull 1 teaspoon and set aside. Melt the butter in a shallow dish. Dip each side of each fillet in the butter. Sprinkle both sides of each fillet with spices, thoroughly coating. Heat a heavy cast iron pan on medium to high heat until hot enough to boil off 1 teaspoon of water in 5-10…

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Episode 10 – Baked Rosemary Rabbit

https://youtu.be/ahuwRi7h01E Ingredients 1 cottontail rabbit, patted dry 1 large white onion, thinly sliced 2 lemons, thinly sliced 1 Lemon 2 Tbsp. olive oil 2 tsp  dried rosemary 2 Tbsp parsley, chopped ½ tsp ground cumin 1 head broccoli, florets cut into bite size pieces Salt, pepper, and garlic powder to taste Directions Preheat oven to 350°F Mix together the rosemary, parsley, and cumin. Layer the onion and lemon on the bottom of a 9”x13” baking pan. Lightly coat the rabbit with olive oil and rub inside and out with the rosemary mixture. Put the prepared rabbit into the pan, favoring one side. Bake for 20 minutes, uncovered. Remove pan from the oven. Fill the remainder of the pan with the…

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Episode 09 – Crawfish Etouffee

https://youtu.be/xl4D9r8M6bw Ingredients: 3 cups chicken stock, low sodium 1 oz. dried mushrooms (we used porcini) ½ cup butter, unsalted ½ cup all purpose flour 1 small onion, chopped 2 stalks celery, chopped 1 medium red bell pepper, center/seeds removed, choose 2 cloves of garlic, sliced 15 oz can chopped tomatoes 1 Tbsp Tomato Paste 1.5 Tbsp Barry’s Seasoning 12 oz Cooked Crawfish Serve with rice. Directions: Heat 3 cups of the stock and add the dried mushrooms. Let soak for 10 minutes then remove from the stock and chop. Set both the stock and the rehydrated mushrooms aside. Heat a heavy bottom pot on medium heat. Add butter and flour. Stir constantly until the roux develops a light brown color.…

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