April 2016
Homeplace & Community

CHEF’S CORNER: Introducing Chef’s Corner with Chef Brian Taylor

I am an Alabama native and have worked throughout Alabama. I have a passion for local foods and flavors. This is what has led me to being the corporate executive chef for SouthFresh Farms. Look for quarterly recipes, tips and hints from me in the coming months.

 
  Blackened Catfish Tacos 

BLACKENED CATFISH TACOS

Servings: 4 (8 tacos)

16 ounces SouthFresh Farms Catfish Fillets, thawed or fresh

2 ounces blackening spice (I like Paul Prudhomme’s Blackened Redfish Magic)

1 ounce canola oil

Eight 6" flour or corn tortillas

Fresh cilantro and lime, for garnish

16 ounces pineapple slaw (recipe included)

Preheat cast iron or stainless skillet. Cut fillets into 8 equal portions. Coat liberally with blackening spice. Add oil to a preheated pan. Heat to almost smoking. Carefully add seasoned catfish. Cook, turning once, roughly 3-4 minutes per side. When fish is fully cooked and flakey, remove from pan and put on a paper towel to remove excess oil. While the fish rests, top tortillas with approximately 2 ounces of pineapple slaw, or to taste. Top with catfish and garnish with a few sprigs of fresh cilantro and a lime wedge.

PINEAPPLE SLAW

2 ounces mayonnaise

½ ounce sugar

Juice of 2 limes

Salt and pepper, to taste

10-ounce bag shredded cabbage or slaw mix

1 red bell pepper, diced or sliced

¼ red onion, diced or sliced

1 jalapeno, diced or sliced (for added heat, leave in the white ribs and seeds; for less, remove them)

3 ounces pineapple, diced small

Combine mayonnaise, sugar and lime juice. Season with salt and pepper. In a medium-sized bowl (large enough to hold the slaw), whisk until combined. Add remaining ingredients and mix thoroughly. Season with more salt and pepper, if needed. Allow to marinate, refrigerated for at least 1 hour.

 
Fried Catfish Po Boy  

FRIED CATFISH PO BOY

Servings: 2 sandwiches

Oil, for frying

1 loaf crusty French bread

2 ounces mayonnaise or tartar sauce

6 ounces shredded iceberg lettuce

1 tomato, cut into 6 slices

Pickles (optional)

12 ounces SouthFresh Farms Breaded Catfish Strips, roughly 6 pieces, frozen

Hot sauce (optional)

While heating oil to 350°, prepare your bread by cutting off both ends and cutting in half to create two loaves. Cut each loaf almost in half, lengthwise and toast, if desired. Spread each loaf with 1 ounces of mayo or tartar (more if desired). Layer each with half of the lettuce, tomato slices and pickles. When oil reaches 350°, fry catfish strips (still frozen) until golden brown and starting to float. Remove strips from oil and drain on paper towels. Top sandwich with catfish, drizzle with hot sauce and enjoy!

Note: Of course, you can add any other toppings you like.

 
  Seared Catfish Fillet with Mashed Sweet Potatoes and Braised Greens

SEARED SOUTHFRESH FARMS CATFISH FILLET WITH MASHED SWEET POTATOES AND BRAISED GREENS

Servings: 4

Olive oil, for cooking

4 SouthFresh Farms Catfish Fillets, thawed

Cajun seasoning

Mashed Sweet Potatoes (recipe included)

Braised Greens (recipe included)

Preheat stainless or non-stick skillet with oil until oil shimmers. Season fillets with Cajun seasoning to taste. Place into pan. Cook approximately 4-5 min per side, turning once, until fish is flakey and cooked through. Remove from pan and place atop sweet potatoes and greens.

MASHED SWEET POTATOES

Servings: 4

Salted water

4 sweet potatoes, peeled and cubed

½ cup milk

1/3 cup butter

½ cup maple syrup

In a large pot, bring water to a boil. Add potatoes. Cook until tender, 20-30 minutes. Remove from heat and drain. With an electric mixer on low, blend potatoes, slowly adding milk – about ½ cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

BRAISED GREENS

Servings: 4

1 pound fresh ham hocks

¼ pound salt pork

½ cup onion, chopped

1 bay leaf

1/8 teaspoon red pepper flakes

1 Tablespoon white sugar

6 cups chicken stock

1 pound collard greens, rinsed, stemmed and thinly sliced

Salt and freshly ground black pepper, to taste

1 teaspoon red wine vinegar

In a large pot, place ham hocks, salt pork, onion, bay leaf, red pepper flakes and sugar with chicken stock. Bring to a boil. Reduce heat to simmer and cook for 30 minutes. Stir collard greens into the pot. Bring to a boil. Reduce heat to simmer. Cook for 30 minutes or until greens are tender. Season with salt, pepper and red wine vinegar.

Brian Taylor CEC, CCE is the corporate executive chef for SouthFresh Farms.