Recipes?

[funlvnman]

Hell, they didn't know what a proper clam was when I first moved here, they were selling cohogs as steamers.

I haven't seen herring or smelt since I left New England. Mackerel they use as bait fish out at the coast. Now I think i have seen Haddock at the grocer's.

I'm from New England originally as well. What part are you from? I grew up just outside Boston in Watertown.

[vipermcgee]

Keeping with the fish postings lately, here is one of my favorites, though not Scottish.

Robert’s Grilled Catfish Fillets
Serves 4
4 average catfish fillets
3 tbsp. Melted butter or margarine
cajun seasoning
juice from 1 large lemon
Brush fish fillets with butter and sprinkle
lightly with cajun seasoning. Cook over
hot grill 15 - 20 minutes, turning
occasionally, until golden-brown. Serve
with lemon juice as a dip or lightly drizzle
with lemon juice.
Serve with seasoned rice dish, English
peas, carrots, or any other light vegetable.

Side note- My favorite cajun seasoning is Tony Chachere's, but I am not sure how big their market area is. I have tried other's and they work, but that's my favorite.

I have a few other's that I will share as soon a I have time.

[Heming]

Looks yummy, but I've hit a snag... I have no idea what a catfish is or how large an average fillet should be...

[vipermcgee]

Looks yummy, but I've hit a snag... I have no idea what a catfish is or how large an average fillet should be...

Not a big problem. Try any freshwater fish you like! It will loose some of the "flair", but should be tasty just the same. I have had good luck with tilapia as well.
Here is what Wikipedia has to say about catfish.

Here is a link to a photo, but I don't recommend eating a catfish this size.

An average filet is about 6 inches long, 3 inches wide, and about 1/2 inch at its thickest point. I am not sure about an estimated weight. That is a close approximation to the size filets available commercially through local fish farms. If you are ever in Arkansas, Mississippi, or Louisiana, you must try southern fried catfish to have a true appreciation for it.

Robert

[Rob Wright]

Veggie Philly Style Sandwitch

Thin sliced Onion
Thin Sliced Red and Green Pepper
Sliced Mushrooms
Other Veggies as desired
Cheese
Steak Roll

In a skillet heat a teaspoon of olive oil and add the vegetables. Stir, heating quickly. Add cheese slices(I like PepperJack ,but swiss or sharp cheddar is also good) Melt cheese and slide mixture onto steak roll. Top with green or red leaf lettuce, tomato, and your favorite condiment.

Simple Pasta

Leftover pasta
Leftover veggies
Olive oil
Cheese

In a skillet heat just enough olive oil to coat the skillet. Add pasta stirring constantly. Add veggies. You want the temp, to be hot because you are heating the veggies not cooking them. When ready slide onto a plate and top with a little olive oil and grated cheese.

Summer Salad

Green Leaf Lettuce
Romaine Lettuce
Baby Spinach
Walnuts or Pecans
Feta cheese or cheese of your choice
cherry tomato's
Pineapple or mandarin orange pieces or apple pieces
Raspberry Walnut Vinagrette Dressing (I use Newman's Own Light because the flavor is strong, a little goes a long way)

Toss all ingredients together in a bowl and lightly coat with dressing.

Rob

[Heming]

Yeah, I got that pic from google, and was wondering how hungry an American can actually be...

Freshwater fish aren't that readily available here, trout is basically the only option unless you go fishing yourself. But I think I might try this with trout and see where I get to. At least I have a source for the spice!

I'll be in St. Louis, MO next november, looking forward to some good eats there.

[vipermcgee]

I'm sure you can probably find some good catfish there, but St. Louis is really known for bar-b-que ribs. I am sure the recipe will work well with trout, but I have never tried that. We have a few species in northern Arkansas, but I have not had any luck fishing in the region. Let me know how it turns out (and if you know what variety of trout you use)

On a side note, if it swims, it's food in some parts of Louisiana-so I've been told.

Robert

[Heming]

This one. Salmo Trutta Alpinus.

Hijack over.

[funlvnman]

1 can dark red kidney beans
1 can chickpeas
4 oz frozen peas
1/2 small red onion
parsley, small or large leaf
2-4 oz any blue veined cheese crumbled into small pieces
1/4 C extra virgin olive oil
Pinch of salt and pepper
1/2 tsp ground savory


Rinse the beans thoroughly, let them drain completely
Chop the onion into about 1/8 inch pieces
chop about 3 sprigs of parsley

Toss all ingredients in a mixing bowl except the oil.
Add the olive oil a little a time tossing after each addition.
You want just enough oil to coat everything and not leave a puddle at the bottom.
Stir the mixture every 5 minutes or so. As the peas defrost they release a little liquid. The liquid mixes with the blue cheese and creates a type of sauce that coats the beans. Serve at room temperature

Optional ingredients
Red and Yellow bell pepper
Jalapeno pepper
black beans
white rice
cilantro
scallions

I make this dish a lot in the summer and serve it chilled.
I've never tried it with blue cheese salad dressing but that might work.
Italian salad dressing instead of the olive works is a nice substitute.
So is balsamic vinegar.

[Paul]

I can make stirfry and toast. I'm sure you already know how to!