Yes, I’ve been remiss in these posts and I offer my apologies. To get it going again, here is a delish meal for the warm nights.
Avacado, Tomato, Mango Salsa
- 1 mango – peeled, seeded and diced
- 1 avocado – peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons olive oil
–In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Rest of meal below!
Pecan-Crusted Catfish with Lemon-Jalapeño Drizzle
* 2T all-purpose flour
* 1.5T cajun seasoning (one that is relatively salt-free)
* 1/4 tsp. salt
* 1 large egg
* 2T milk
* 3/4 cup finely chopped pecans
* 4 six-ounce catfish fillets
* 2T vegetable oil
* 2T unsalted butter
* 1 scallion, white and green parts, minced
* 1 jalapeño pepper, seeded & minced
* 1 garlic clove, minced
* 3T fresh lemon juice
–Position a rack in top third of oven and heat to 350.
–In shallow dish, mix flour, cajun seasoning, and salt. In another shallow dish, mix egg and milk. Place pecans on dinner plate. Dip each piece of catfish in the flour, then in the egg mix, then in pecans, pressing to adhere.
–In large, ovenproof skillet, heat oil over med-high heat. Add fillets and reduce heat to medium. Cook until underside is toasted, about 3 minutes. Turn fillets. Place skillet in oven and bake until center of the fillets look opaque when flaked with tip of knife ( about 5 -7 minutes).
–Transfer fillets to plates. Add butter to skillet and heat over high heat. Add scallion, jalapeño, and garlic. Coo, stirring almost constantly until softened (about 1 minute). Add lemon juice then drizzle equal amounts over fillets. Serve immediately
Oven-Roasted Chile-Kissed Yams
* 4 large fresh yams/sweet potatoes; peeled and cut into 1-inch cubes
* 2T unsalted butter
* 2T olive oil
* 3 garlic cloves, crushed
* 1/2 tsp salt
* 1 T ground mild chile pepper
–Preheat oven to 400 degrees. Lightly oil a 15×10 baking dish.
–Bring a large pot of water to boil. Add sw. potatoes and parboil for 5 minutes. Drain and rinse under cold water. Put in baking dish.
–Meanwhile, in small pot, heat butter, oil, and garlic until garlic is bubbling around the edges but not browned. Strain over sweet potatoes, season with salt, and toss.
–Bake, turning occasionally, until tender and browned–about an hour. During last 5 minutes, sprinkle with ground chile. Serve hot.
Jack Daniel’s Hot Fudge Sundaes
* 1/4 cup heavy cream
* 1/4 cup unsalted butter
* 6 oz semi-sweet chocolate, finely chopped
* 2 T bourbon, such as Jack Daniel’s (or brewed strong coffee)
* 1 T honey
* vanilla ice cream
* 1/2 cup crushed peanut brittle
–Heat cream and butter in medium saucepan over low heat until simmering. Remove from heat and add chocolate. Let stand until chocolate softens, about 3 minutes, then whisk smooth. Whisk in bourbon & honey.
–Serve over ice cream and brittle.
Note: this sauce will firm into a chocolate cap; if you want liquid sauce, substitute an additional 1/4 cup heavy cream for the butter.
If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com. Include a link to your blog, if you have one. If you have any fabulous summertime recipes, please share with us!