| Recipes | |
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| Catfish On The Barbie ~ Dumplin' Valley Style |
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| Norm's Compound Butter 1 pound unsalted butter, room temp 1/4 cup Dumplin' Valley BBQ Sauce 2 Tbsp fresh lemon juice 2 Tbsp finely chopped fresh parsley |
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| Put all ingredients in a mixer, and whip 2-3 minutes until everything is blended together real well. At this point you can roll it in film...into a log, wrap with foil & keep in fridge or freezer. I prefer to pipe it out into 1 Tbsp sized *stars*...and freeze them. When frozed, just put them in a zip-loc baggie or other type container...and when needed, you can easily take out 1 Tbsp portions. |
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| The Buttermilk/BBQ Marinade 1/2 cup Dumplin' Valley BBQ Sauce 1/2 cup buttermilk |
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| Mix well, and pour marinade over catfish filets (in a non-reactive container)....cover & refridgerate for 2 hours. After 1 hour, turn filets over so that both sides of the catfish get happy. |
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| Fat Johnny's Bitchin' Bastin' Sauce 1/4 cup Dumplin' Valley BBQ Sauce 1 Tbsp good coonass mustard ( Zatarains) 1 Tbsp light brown sugar Few red pepper flakes |
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| The Creole Corn/Cream Sauce 1 ear sweet corn, on cob (husked & cleaned) 2 Tbsp chopped scallions (green parts too) 1 Tbsp chopped red bell pepper 1 Tbsp chopped celery 1 clove fresh garlic, sliced thin 3 Tbsp Norm's compound butter (recipe above) 1 1/2 cup heavy cream 1/2 cup Dumplin' Valley BBQ Sauce 12-15 cleaned, cooked crawfish tails 3-2 splashes Tabasco Pinch of Tony's Cajun Seasoning |
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| While the coals are hot, throw the corn on the grill & let it char or *blacken* a lil' bit. Cut the kernels off the cob & scrape the cob...retaining all juices & kernals of corn. In 12" saute' pan, melt the compound butter & saute'
the scallions, celery, bell pepper and garlic for a couple minutes.
Then add the corn & corn juice. Mix well & add the heavy cream and
the BBQ sauce. Cook over high heat until sauce reduces to desired
consistency, then add the crawfish tails, Tony's & Tabasco. Let
simmer just until the crawfish tails heat through. Spoon sauce over
grilled catfish filets & Fat-Johnny's Dirty Rice... |
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The Technique Get the catfish filets in the marinade. Start your grill & begin burning down some applewood chunks. I cooked over straight applewood, but you could use Kingsford...or a combination thereof. I used my Weber Kettle. Make your bastin' sauce. I wanted the essence of Norm's fantastic sauce...but I wanted to sweeten it a lil' bit to counterbalance the other spicy ingredients in the cream sauce. Also, the brown sugar in the bastin' sauce had a nice caramelizing effect when grillin' the fish. Prep all ingredients for the cream sauce, and git yer *mice in place* After marinating for 2 hours, drain the filets & discard the marinade. Spray your burger/fishbasket thingie with PAM...and arrange the filets in it. Squeeze some fresh lemon juice over it & sprinkle generously with a good Cajun blackening spice...or your favorite BBQ rub. Head for the grill. I grilled each side for about 3 minutes before basting. Then I basted real good & grilled for another 3-4 minutes on each side. That's it - it didn't take very long. Don't overcook. ~~~~~~~~~~~~~~ I wanted to try some of this fish...without the corn/cream sauce...so I served it on 2 identical platters...one of them topped with the fantastic cream sauce...and the other platter of grilled catfish just squeezed a lil' lemon juice over & topped with several *stars* of that compound butter & some additional fresh chopped parsley (out of my garden!!)... Man Cannot Live By Beef & Pork Alone ~ (Although, God Knows, We Try) Chez |
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