Foods of the Summerland takes a look into the foodways of American southern cuisine, through the lens of the chefs who grew up cooking it and continue to do so.
It incorporates personal narrative and history behind the foods that sit on our table today.
This episode features Chef Trudy as she cooks Catfish, grits and maque choux while reminiscing about spending time cooking with her grandparents.
Chef Trudy - facebook.com/trudyspersonalchef/
On the Menu:
BUTTERMILK FRIED CATFISH
1 cup buttermilk or water
2 cups yellow cornmeal
1/2 cup of all purpose flour
½ teaspoon salt
½ teaspoon pepper
3 tablespoons Cajun seasoning (or to taste)
½ cup canola oil for frying
4 catfish fillets (about 8 ounces each)
Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, flour, salt, pepper and Cajun seasoning.
Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.
CORN AND OKRA MAQUE CHOUX
1 small onion, chopped
1/4 cup chopped bell pepper
1 tablespoons olive oil
1 tablespoon unsalted butter
3 cups frozen corn, thawed
2 plum tomatoes,
1/4 cup okra
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Cajun seasoning
Sauté onion and bell pepper in hot oil and butter in a large skillet over medium heat for 8 minutes or until tender. Add corn and tomato, stirring often, for 15 minutes. Stir in okra, salt, and pepper; cook 5 minutes.
3 cups water
1 heavy cream
2 tablespoon Creole seasoning
1 teaspoon salt
1 cup stone ground grits
2 tablespoon whorstershaire sauce
1/2 cup shredded Cheddar
1/2 cup cream cheese (diced)
In a large saucepot melt butter and sautéed onions and peppers until tender.
Add 3 cups of water, heavy cream, Cajun seasoning, whorstershaire sauce and salt.
Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 10 to 15 minutes.
Reduce the heat to low and stir in both cheeses.