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Cooking on the Wild Side July 2013

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Grilled Catfish Pate

  • 1 lb. catfish fillets, grilled or broiled
  • 2 - 8-oz. packages cream cheese
  • 1 clove garlic, sliced
  • 1 Tbsp. Emeril's seasoning or creole seasoning
  • 1 tsp. Liquid Smoke
  • 1 tsp. black pepper
  • Juice of one lemon

Put all ingredients in a food processor and process until smooth with the catfish being in very small chunks. Serve on crackers, celery or favorite chips.

Crawfish Quiche

For pastry
  • 1 cup flour
  • tsp. salt
  • 1 stick butter
  • to cup ice water

Preheat oven to 375-degrees. Blend together flour and salt. Cut in butter until it resembles coarse meal. Drizzle with ice water and blend with fork until dough is formed. Roll out dough on a floured surface to a 12-inch round. Place dough in pie plate and crimp edges. Line shell with foil and place pie weights or dried beans on foil and cook about 20 minutes. Remove foil and cook about 10 minutes more. Remove from oven and cool.

Filling
  • 1 4-oz. package crawfish tails, cooked
  • 4 large eggs
  • 2 cups heavy cream
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped cilantro
  • 1 tsp. Old Bay seasoning
  • tsp. black pepper
  • Dash of ground nutmeg
  • cup grated Monterey Jack cheese
  • cup grated Swiss cheese

Whisk eggs, cream, parsley, cilantro, Old Bay, pepper, and nutmeg. Stir in cheeses. Add crawfish. Pour into pre-baked pie shell and bake about 45 minutes at 375-degrees until filling puffs and is no longer wobbly in center. Cool 10 minutes before serving.

Tin-Can Ice-Cream

  • 1 cup whole milk
  • ½ cup sugar
  • Egg substitute to equal 1 egg
  • ½ tsp. Vanilla
  • 1 cup heavy cream

Place ingredients in 1 lb. coffee can and cover with plastic lid. Place 1 lb. coffee can in a 3 lb. coffee can. Pack crushed ice around smaller can and pour at least ¾ cup rock salt evenly over ice. Cover large can with plastic lid. Roll back and forth for 10 minutes on sturdy table or floor. Open outer can and remove small can. Stir ingredients with rubber spatula, scraping the inside walls of can. Drain water from large can. Return small can to inside of large can. Pack with more ice and salt. Roll can for 10 minutes. Check ice cream. If still soupy, drain and add more ice and salt. Continue process until ice cream is stiff.

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