Ingredients

• 6-8 fresh catfish filets
• Salt
• 3 cups cornmeal
• Peanut oil for frying

Instructions

1. Cut catfish filets in half or thirds if desired.
2. Salt each side of the fish well.
3. Place cornmeal in a brown paper grocery bag then add the catfish. Fold down the top of the bag and shake to coat the catfish with the cornmeal.
4. Fill a cast iron skillet about half full with peanut oil. Using a frying/candy thermometer, heat the oil until it reaches 350 degrees.
5. Shake off excess cornmeal and place the fish in the hot oil careful not to overcrowd the pan.
6. Fry 4 minutes for each inch of the filet’s thickness, until golden brown.
7. Turn the fish half way through the cooking process.
8. The fish is done when its thickest part registers 135 degrees internal temperature on an instant read thermometer.
9. Remove cooked fish and drain on a paper towel.

Notes

Normally I cook my catfish outside on the burner built in next to my grill. Cooking outside is easy with less clean up. A cast iron skillet is a must; it promotes even heating and doesn’t cool down too quickly when the cold fish is added to the hot oil. Use a clip on frying/candy thermometer that will clip in the side of the skillet. It’s the best way to know you are cooking at the correct temperature. I like using peanut oil because it fries really well at a high heat. It also adds a bit of flavor to your fish. When I say salt your fish well, I mean just that. Fish needs salt for flavor and fish that isn’t salted enough will be too bland. When I place fish in the hot skillet I pretend my pan is a clock and start at twelve o’clock working around clockwise. That way when it’s time to turn the fish, I’ll know to turn the first piece of fish that started cooking. Be careful not to splatter the hot oil. It will burn you. Instead of dropping battered fish in the oil, you can use a spatula to assist you in placing the fish in the hot oil. You may have to cook in batches depending on the size or your skillet. Do not crowd the skillet with the fish. This could lower the frying temperature. Cook your hushpuppies in the same oil after you’ve fried your fish. That way you’ll get some of the flavor from the fish in your hush puppies Don’t wear flip flops when frying fish. I’ve learned the hard way that tiny grease splatters will land on your feet. Ouch!

By Joy McCabe@joymccabe.com

Ingredients

• 2 cups cornmeal
• 1 tablespoon all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons finely chopped green onions
• 1 cup plus 3 tablespoons buttermilk
• 1 large egg, lightly beaten
• Peanut oil for frying

Instructions

1. Sift together the cornmeal, flour, baking soda, baking powder, and salt into a large bowl.
2. Stir in the onions, buttermilk, and egg until thoroughly mixed.
3. Fill a cast iron skillet half way with oil.
4. Using a frying/candy thermometer heat the oil to 350 degrees.
5. It’s preferable to use the same skillet and oil where you’ve just fried fish.
6. Gently drop the batter by spoonfuls, measuring about two teaspoons, into the hot oil. Fry until golden brown turning once.
7. Drain on a grate over a pan lined with paper towels and serve hot.

Notes

I use an iced tea spoon, which has a long handle, for dipping and placing the hush puppy batter in the oil. I also dip the spoon in a cup of water after dropping each pup in the oil to prevent the batter from sticking to the spoon. Be careful not to splatter the oil. It will burn you. Instead of dropping the hush puppy batter, you’re actually placing the batter in the oil. Turn the hush puppies earlier than you think. When frying they tend to get bottom heavy and will not always turn easily.

By Joy McCabe@joymccabe.com

Ingredients

• 1 16 ounce bag slaw mix
• 3 green onions, sliced (I use ½ sweet onion, chopped)
• 1 three ounce package oriental flavored ramen noodles with seasoning pack
• 1 six ounce package slivered almonds
• 1 tablespoon sesame seeds
• ½ cup vegetable oil
• ¼ cup sugar or Splenda that measures like sugar
• 3 tablespoons white vinegar
• ½ teaspoon salt

Instructions

1. Preheat oven to 350 degrees.
2. Crumble the dry ramen noodles onto a large baking sheet, add the almonds, sesame seeds, and bake until toasted about 10-15 minutes, being careful not to scorch the sesame seeds.
3. Allow toasted almonds, sesame seeds, and noodles to cool.
4. Place cabbage and onions in a large salad bowl and set aside.
5. In another bowl whisk together the oil, sugar, vinegar, and salt with the contents of the season pack from the ramen noodles.
6. Pour the dressing over the slaw, add the toasted noodles, almonds, and sesame seeds just before serving, and toss to combine.

By Joy McCabe@joymccabe.com

Ingredients

• 6 cups water
• 2 cups heavy cream
• 3-4 teaspoons salt
• 2 cups uncooked quick grits
• ½ stick butter
• 2 cups sharp cheddar cheese, grated

Instructions

1. In a 6 quart stock pot bring water, cream and salt to a boil. Watch your pot so the liquid does not boil over.
2. Reduce the heat to medium and slowly whisk in grits stirring to combine.
3. Stir with the whisk continuously until grits are well mixed.
4. Cover and cook for approximately 20-30 minutes, stirring occasionally.
5. Add more water if necessary.
6. Grits are done when they are creamy and smooth. Stir in the butter and cheese. Serve hot.

Notes

Use quick grits, do not use instant grits. For a lighter version substitute skim milk or fat free half and half for the cream and omit the butter.

By Joy McCabe@joymccabe.com

Ingredients

• 1 gallon (4 quarts) water
• 4 family size tea bags
• 2 ½ to 3 ½ cups sugar
• Fresh mint and lemon wedges for garnish

Instructions

1. In a 6 quart or larger pot bring one gallon of cool water to a boil.
2. Once the water is boiling turn off the heat and remove the pot from the heat.
3. Place the tea bags in the water, cover, and steep for 5 minutes.
4. Remove tea bags and add sugar.
5. Allow tea to cool and serve over ice in individual glasses garnished with mint and lemon.

Notes

Add the sugar while the tea is hot so it will dissolve. For a lighter version use Splenda that measures like sugar. The Splenda sweetened tea is better when allowed to cool completely in the refrigerator before serving. Something about it being cold disguises the taste of an artificial sweetener.

By Joy McCabe@joymccabe.com

Oreo Cookie Crumb Crust

• 23 Oreo cookies
• 3/4 cup melted butter

Pie Filling

• ¾ cup milk
• 2 ½ cup miniature marshmallows (one small bag)
• 8 ounce Hershey bar with almonds
• 2 squares bitter chocolate (Hershey’s unsweetened baking chocolate)
• 2 tablespoons cocoa
• 1 pint whipping cream (whipped stiff but not butter)

For the Crust

1. Process Oreo cookies in food processor until crumbs. Add melted butter and process. Place crumbs in 10 inch pie pan pressing firmly into bottom and sides of pie pan. Cool before adding filling.

For the Filling

1. In a heavy pot add milk, marshmallows, Hershey bar (broken up), and bitter chocolate.
2. Cook, stirring constantly until melted.
3. Add cocoa and cool totally.
4. Fold in most of whipped cream, saving some to decorate top.
5. Pour filling into Oreo cookie crumb crust.
6. Decorate with remaining whipped cream around top and outside edge of pie.
7. Chill pie at least 3-4 hours before serving. Can be made ahead and frozen, if freezing wait to decorate with whipped cream.

By Joy McCabe@joymccabe.com