Quoting Michael Loo to Jim Weller <=-

For a more delicate product, thaw and then do the two-step
frying, one at low temperature and the next at 360-380,

When I come home late from work I'm too hungry and impatient to do
that! [g]

Title: French Fries With Bulgogi And Caramelized Kimchi

I'd make a far more spunky sriracha mayo, though.

1/2 c Mayonnaise
3 tb Sriracha

That's the right ratio for my own tastes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jess's New Mexico Pine Nut Catfish
Categories: Native, Southwest, Fish , Nuts
Yield: 4 servings

1/4 c Pine nuts
2 tb Additional pine nuts
1/2 c Yellow cornmeal
1/4 c Flour
1 ts Salt
1/2 ts Cayenne pepper
1/4 ts Ground cumin
4 Catfish fillets
1/4 c Vegetable oil

Preheat your oven to 350 F. Spread pine nuts in an even layer on a
baking sheet and toast for about five minutes or until brown. Set
aside to cool, then grind 1/4 cup of them and leave the rest for
garnish later.

Mix the ground pine nuts, cornmeal, flour, salt, cayenne pepper, and
cumin, and coat your fillets. Heat the oil in a large skillet and
fry the fish for about four minutes on each side. Sprinkle with the
leftover toasted pine nuts before serving.

by JESS CATCHER
From: Www.Littlethings.Com/Native-American-Recipes

MMMMM



Cheers

Jim


... I'm on a quest for new recipes that aren't weird.

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