From Food and Cooking

Spicy Blackened Catfish

Today I tried something a little different in terms of meal planning. Instead of picking a recipe and getting things at the store, I just grabbed some catfish filets and left. Then I looked for a recipe that at least somewhat matched what I had in my kitchen, and I ended up with Spicy Blackened Catfish. The recipe’s pretty simply; basically, it’s just pan-fried catfish with a dry rub. Since I’ve got a pretty well-stocked spice rack, this recipe won out. I paired the catfish with some Near East Mushroom Rice Pilaf, because I feel it’s worth the 50 cents extra it costs compared to Rice-a-Roni. One note about the recipe: it tells you to ‘discard’ the garlic after using it to season the olive oil, which I think is both a travesty and a damn shame. So, instead of throwing it away, I put it aside and used it to top the filets, which ended up working out pretty well.

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Salmon with Sweet Chili Glaze

The lastest result of my standing around in a grocery store fumbling with my cell phone was Salmon with Sweet Chili Glaze. I used some wild-caught Sockeye salmon filets from Hannaford, mostly because they looked a lot better than the standard 6oz servings of ‘salmon’ you get in most supermarkets. Despite having some really nice salmon, the store seemed to be out of snap peas, and the pea shoots called for in the recipe were definitely not to be found. I substituted a healthy serving of snow peas instead, which worked pretty well, although their slightly bitter taste was a bit stronger than I would’ve liked. All in all, this was pretty tasty (the salmon glaze is really delicious), but I think I’ll wait until spring when tasty salmon and a wide range of veggies are both available before I make it again.

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Chicken Curry in a Hurry

Tonight’s selection from the awesome Epicurious Droid app was ‘Chicken Curry in a Hurry,’ which quite honestly wasn’t all that quick to make. It was, however, absolutely delicious. I also learned that cardamom is incredibly expensive ($15 for a 2-ounce container), and apparently wasn’t necessary to make the curry taste good (I actually substituted chili powder for both it and the cumin). I’ll definitely be making this one again.

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Smokey Chicken Skewers

I recently downloaded the Epicurious app for Droid and here’s the result of the first recipe we tried:

Smokey chicken skewers

8 wooden (or metal) skewers 3 tablespoons olive oil 2 1/2 teaspoons smoked paprika 1 teaspoon brown sugar 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken tenders (about 16 tenders), cut crosswise into 1-inch chunks 4 tangelos (or small oranges), peeled and segmented 1 medium red onion, cut into 1-inch chunks Heat broiler and move rack close to heat source. Soak wooden skewers in hot water. Combine oil, paprika, sugar, salt and pepper in a bowl. Thread chicken, tangelos and onion on skewers, alternating pieces and packing tightly. Place skewers on a large rimmed baking sheet and brush with oil mixture. Broil, turning once or twice and basting with pan drippings, until chicken is no longer pink inside and tangelos and onion are browned, 7 to 10 minutes. Want to see how other cooks rated and reviewed this recipe? Go to http:// www.epicurious.com//recipes/food/views/