Greetings this week from Oxford, Mississippi, where it rains vigorously for 10-15 minutes and is then sunny (sometimes drizzling), and this weather pattern repeats over the course of the next 8-12 hours. It certainly makes for an interesting time getting around (particularly if you didn't think to bring an umbrella).
This was originally going to be a much longer diary including some other topics that I had in mind, which weren’t food related, but I will have to save those for another diary. I can neither confirm nor deny whether the mint julep this evening was a factor.
I had lunch with a friend on Thursday at the world-famous Gus’s Fried Chicken in Memphis, TN. OMG. It was just that good!
In particular, the fried okra balls really impressed me. I’ve had curried okra and love it (especially when my mom makes it), but am not a fan of the steamed/boiled okra that is typically associated with Southern cooking. The recipe below is a easy way to replicate this delicious dish in your own kitchen!
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
I’m not a fan of fish in general (except salmon and sushi), and when I saw that the menu at Gus’s had fried catfish I instinctively avoided ordering it. On Friday, I was in Oxford for a piano contest and had a buffet lunch at Chancellor’s House, a nice hotel with an attached restaurant. I saw a breaded dish and thought it was chicken, so I served it enthusiastically onto my plate and insisted to some of the other lunch guests that it was chicken. I took one bite of it and realized my error. To say that I was embarrassed would be an understatement.
However, I was surprised; the catfish (for it was indeed catfish) was a tasty, tender yet flavorful filet with a light breading and an absence of that distinctive “fishy” smell, and I liked it a lot. I’m not going to claim that I am a convert to catfish but I did enjoy that dish.
- In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture.
- Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.
Yield: 4 servings.
Golden Catfish Fillets
Dinner tonight involved baked lasagna and chicken, and one of my favorite desserts, bread pudding. Bread pudding goes well either by itself or with a little “extra”.
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Bread Pudding II
The night before you want to make your bread pudding, pour Jim Beam over your cup of raisins and let soak overnight.
Preheat oven to 350 degrees. Cut French bread up in small squares and place in a large mixing bowl. Pour milk in the bowl with the bread. Press with your hands until well mixed and leave for about 10 minutes or until milk is mostly absorbed. In a different bowl, beat eggs, sugar, vanilla, cinnamon and nutmeg together. Gently stir into the bread mixture. Gently stir in the raisins and the pecans.
With a pastry brush, coat well with butter on the bottom and sides of your ramekins. Spoon out bread mixture into ramekins and bake for 35-45 minutes, until set. The pudding is done when the edges brown and pull away from the sides.
While pudding is baking make your bourbon sauce. In a saucepan, melt butter then add sugar and egg, whisking until well blended. Cook over low heat, stirring constantly until sauce thickens. Whisk in bourbon and remove from heat. Pour over the pudding when it is done baking.
As the bread pudding cools slightly, hit a clean saucepan on the oven. Once it is fairly warm pour in two shots of Jim Beam. Allow to warm for just a bit. Remove from heat, dim the lights and light the Jim Beam (have the sauce pan lid close by to put out the fire when you are finished). Spoon out the flaming Jim Bean and pour over your bread pudding to add an extra bit of drama and taste to the dish.
Bon Appetit!