Monthly Archives: May 2012

May 31 2012
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Seafood, We Eat Well

Mustard Marinated Baked Catfish

Before you turn your nose up, hear me out. I was skeptical the first time Jon made this dish. Marinating catfish in mustard? There’s no way that will be good… of course, I wouldn’t be sharing this recipe with you if it weren’t amazing. The combination of the tangy mustard, savory bread crumbs and mild fish makes for a surprisingly mouthwatering Southern treat. We served ours with the leftover greens and asparagus we made earlier that week. Yummy!

Ingredients:

  • 1 lb. catfish
  • 1 cup yellow mustard
  • 2 tbsp. Thyme
  • 2 cups Panko
  • 2 cups bread crumbs

Preparation:

Rinse and dry catfish. Salt and pepper fish on both sides. Layer 1/2 yellow mustard in bottom of glass baking dish, sprinkle with Thyme. Place fish on top of mustard and layer with remaining mustard and Thyme. Cover and marinate overnight. Remove fish from baking dish and shake off excess mustard. Mix Panko and bread crumbs in a large bowl. Dip it in bread crumbs until well coated, and place into a glass baking dish. Bake at 475 for 13-15 minutes, until bread crumbs are slightly brown.

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May 29 2012
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Seafood, We Eat Well

New Orleans Shrimp, Okra and Tomato Saute

Jon, and I am sure all of you, gets tired of me saying a dish is my “favorite,” or that it’s the best he’s ever made, but seriously, this dish is awesome. Of course, it contains some of my favorite things: tomatoes, okra and shrimp. Using Jamison’s thick smoked bacon and fresh shrimp from the Asian Market located on the corner of Calhoun and Pontiac, Jon injects this New Orlean’s dish with a bit of Fort Wayne. He raves about the Asian market- everyone there is extremely helpful and the prices cannot be matched. Case in point, the fresh shrimp was only $5 per pound. He did have to clean and devein them, but they really are so much better than the frozen shrimp we usually get- thicker and meatier, with the perfect texture. Oh yeah, did I mention this recipe contains bacon? Can’t go wrong with bacon.
Ingredients:
  • 1 1/4 pounds large uncooked shrimp, peeled, deveined
  • 3 teaspoons Cajun seasoning, divided
  • 3 slices of Jamison’s thick smoked bacon, chopped
  • 2 cups fresh okra, chopped
  • 1 12 ounce container cherry tomatoes
  • 2 tbsp. white vinegar
  • 1 10 1/2 -ounce can clam sauce
  • 1/4 teaspoon ground allspice

Preparation:

Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Remove bacon grease from skillet, leaving about 1 tbps. Add 2 tbsp vinegar, okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam sauce and allspice. Boil until sauce it thickens, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix cooked bacon. Serve.

The original recipe did not include vinegar, however, because okra can get slimy- vinegar prevents this. It also called for flour, to create a roux, but we opted not to thicken the sauce.

*We served ours over Japanese Wheat Noodles, tossed in olive oil and pesto. 

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May 25 2012
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Recker-mendation, We Eat Well

Recker-mendation: Tacos Arandas “El Amish”

Jon and I visited “El Amish” for the first time a few weeks ago. I’ve been wanting to try it because many of my friends on Twitter rave about it, and The Quest for Zest wrote an article about it, as well. We were not disappointed. They serve only tacos, making it Fort Wayne’s only taqueria. The tacos offered include lengua (tongue), al pastor (spit-grilled pork), asada (steak), buche (pork stomach), and chorizo (spicy Mexican sausage). Jon chose lengua, buche, and asada. I chose lengua, al pastor, and asada. I was being a bit adventurous when choosing the lengua taco. Jon loves them and I really want to love them, but alas, I can’t get over the fact that I am eating tongue. That small snafu aside, we loved the place. The al pastor may be the best taco I’ve ever eaten- extremely flavorful and tender. Before bringing out the tacos, they serve up several varieties of salsa, along with sliced cucumbers and radishes. Jon and I tried them all and were impressed, though one of them was so hot I had to drink an entire glass of water before the burning subsided.

Tacos Arandas “El Amish” is located on broadway, south of downtown Fort Wayne, next to Mad Anthony Brewing Company. You can find them on Facebook.

Tacos Arandas aka “El Amish” on Urbanspoon

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May 23 2012
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Recker-mendation, We Eat Well

Recker-mendation: Shigs in Pit

Clever name… amazing food!

A few weeks ago, Jon and I noticed a new BBQ place on Fairfield just south of downtown Fort Wayne, and we made a mental note to visit as soon as we could. As soon as we could was just a few days later and we were blown away. It was difficult to decide what to try- the menu offers pulled pork, BBQ and brisket dinners, as well as traditional BBQ sandwiches. Jon and I both opted for the Brisket Burnt Ends Sandwich- superb. Tender and crunchy, simple and tasty… we smothered the sandwiches with all three BBQ sauces available on the table: hot, mild, and tangy. My mouth is watering just thinking about this sandwich and the flavorful BBQ sauce. If you haven’t visited yet, do it now. I can’t wait to go back to try the brisket meal or pulled pork sandwich. You can view a full menu on the restaurant’s website.

Shigs In Pit BBQ on Urbanspoon

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May 22 2012
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We Eat Well, whatzup Articles

whatzup Dining In- Taco Pizza

We all lead busy lives, making it difficult to plan healthy meals within budget and within the time constraints of daily life. My husband and I make cooking a priority and spend a lot of time planning meals. There are times, though, when we need something quick and easy. This recipe definitely qualifies. It can be prepared in less than 30 minutes and offers a lot of flexibility for picky eaters. It can also be a fun way to engage the entire family in the process of preparing a meal, allowing everyone to choose their own pizza toppings. The possibilities are endless with this recipe, and you can’t mess it up; simply choose your toppings, bake and eat!

Ingredients:

  • 1 Boboli pizza crust (available in several varieties, including whole wheat)
  • 1 lb. hamburger
  • 1 packet taco seasoning
  • 1 can refried beans with chilies
  • 1 cup Mexican cheese blend
  • ½ cup banana peppers
  • 1 tomato, diced
  • ½ head of lettuce, shredded
  • ½ cup sour cream
  • Cilantro

Preparation:


Preheat oven according to cooking directions on Boboli pizza crust package. Place hamburger in a large pan and brown, add taco seasoning and water according to the taco seasoning instructions and simmer. While hamburger is simmering, prepare the pizza crust. Begin with refried beans, spreading onto the crust, about ¼ to ½ inch thick. When hamburger is done, place the desired amount on top of beans on crust. Next, add cheese, then peppers. Place on a baking sheet and bake for approximately 25 minutes, until cheese is melted and sides of crust are slightly browned. For a crispier crust, place the pizza directly on oven rack. Remove pizza from oven and add diced tomatoes, lettuce, sour cream and cilantro.

Read the full article on whatzup’s website.

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May 21 2012
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Vegetarian, We Eat Well

Quinoa and Spring Vegetable Pilaf

Originally, we intended this dish to complement Salmon Cakes with Greens, but we ended up serving it as a main meal a few days later. For those unfamiliar with quinoa, it’s a grain, similar in texture to couscous and packed with protein. It’s very filling, hence the decision to serve it as our main dish. Though I was skeptical about it at first (I was put off by the bright green color, mushrooms and peas), this is a filling, savory and nutritious meal, perfect for weekday lunches or a pre-marathon energy boost.

Ingredients:

  • 1 1/2 cups quinoa, well rinsed
  • 1 cup vegetable broth
  • 2 cups peas, divided
  • 5 tablespoons chopped fresh mint leaves, divided
  • 1 garlic clove, peeled
  • 3 tablespoons butter
  • 1 large leek, halved, thinly sliced (about 1 cup)
  • 3/4 cup sliced shallots
  • 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
  • 1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces

Preparation:

Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.

Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth

Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.

Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

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May 16 2012
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Recker-mendation, We Eat Well

Recker-mendation: Friday Nights at Old Crown

Last summer, Old Crown Coffee Roasters on North Anthony started offering a special dinner menu on Friday evenings. We’ve gone several times and have been blown away by the quality of the food. Though they’ve struggled to handle the volume of business (we’ve been there for hours before waiting for our food), we ventured over early on Friday evening and had no problem finding a table and enjoying our meal in a timely manner. The menu is always different, and you can find out what will be served by checking Old Crown’s Facebook page each week.

Here is the menu from Friday evening:

Jon opted for the Raspberry Ginger Root Glace Halibut and I chose the Vegetarian Black Bean Loaf. Not only were both presented in beautiful fashion, but the flavor combinations and textures of both dishes were superb, as well.

The Halibut paired with the sweetness of the raspberry and smoothness of the mashed yukon gold potatoes was simply mouthwatering.

My Black Bean Loaf was comfort food at its best, served with a delectable parsnip carrot puree and spring peas. I don’t even like peas. I mean, I loathe peas. I will not eat peas, and I ate every dang pea on my plate. They were fresh and crispy and blended perfectly with the puree and black bean loaf.

After we were finished eating, the gentleman at the table next to us were served their meals. They overheard us talking about the dishes and our Recker-mendation and offered me the opportunity to photograph their meals, which they raved about. One had the Double Teriyaki Grilled Cast Iron Chicken and the other Cuban Beef Pot Roast. Just the smell of these dishes made my mouth water and I suddenly wished I had a bottomless pit for a stomach.

Perhaps even better than the culinary experience, is the neighborhood experience. Most everyone in the place is from the ’05 neighborhood and there’s an undercurrent of pride that emanates from each table as neighbors greet neighbors and rave about the wonderful food being served. That’s not to say you can’t enjoy the food and the company if you live in another zip code. In fact, we want as many people to know about this wonderful gem as possible. It’s doing wonders for the North Anthony business corridor and we want it to stick around for a long time. If you do plan to enjoy a Friday evening at Old Crown, come early. The place fills up fast.

Old Crown Coffee Roasters on Urbanspoon

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May 14 2012
1 Comment
Seafood, We Eat Well

Salmon Cakes with Greens

If you like crab cakes, you will adore these salmon cakes. Packed with savory goodness and drizzled with a homemade buttermilk dijon dressing, they will literally melt in your mouth. Sautéing provides the same crispy texture as deep frying but with less saturated fat. The original recipe called for these to be served atop mixed greens as a salad, but we chose to blanch some greens and serve them on the side. The combination was perfect. I think the buttermilk makes the dish.

Ingredients:

  • 1/4 cup fat-free mayonnaise
  • 1/4 cup plus 1 tablespoon chopped shallots
  • 2 teaspoons Dijon mustard, divided
  • 1/2 cup lowfat buttermilk
  • 1 1/2 teaspoon fresh lemon juice
  • 1 pound salmon fillet, skin removed, finely chopped
  • 2 egg whites
  • 5 tablespoons drained capers
  • 1/2 cup plain breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon olive oil
  • 8 cups greens
Preparation:
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Blanch the greens, rinse under cold water, toss with half the buttermilk mixture. Serve with remaining dressing on the side.

 

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