CATFISH COURT COUBILLION

Catfish Courtbouillon

Prep Time Cook Time Yield

1 Hour 30 Mins 1 Hour Makes 6 to 8 servings

Stephen Stryjewski, Cochon. Stephen and co- owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

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   Ingredients

2 red bell peppers

2 green bell peppers

2 poblano peppers

1 jalapeño pepper

3 medium tomatoes

How to Make It

Step 1 Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy- duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and

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 1 whole head garlic

5 tablespoons vegetable oil, divided

2 tablespoons butter

1 large onion, diced (about 1 cup)

6 medium cloves garlic, chopped (about 1/4 cup)

2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)

1/2 cup red wine vinegar

Hot sauce, to taste Salt, to taste

Freshly ground pepper, to taste

1/4 cup fresh mint leaves

1/4 cup fresh parsley

4 green onions, sliced

1/2 teaspoon lemon juice

1 cup all-purpose flour

allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.

pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.

Step 3 Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.

Step 4 Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.

 Step 2

Reduce oven temperature to 400o. Cut off

              

Step 5 Combine flour and

1 cup self-rising

white cornmeal

mix Season catfish with salt and

cornmeal in a shallow dish.

 2 pounds small catfish fillets

Hot cooked rice

pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200o oven to keep warm.

Step 6 Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

ROUILLE

Rouille

YIELDMakes about 1/2 cup ACTIVE TIME15 min TOTAL TIME15 min

INGREDIENTS

• 3 tablespoons water
• 3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
• 3 garlic cloves
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon cayenne
• 3 tablespoons extra-virgin olive oil

PREPARATION

• Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
• Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

Cooks' note:

If you don't have a mortar and pestle, use a large heavy knife to mince and mash the garlic. Transfer paste to a bowl and vigorously stir in bread with a fork. Add oil, stirring in same manner.

SPIEDIES

Spiedies

• YIELD
4 to 6 servings

• TIME
25 minutes, plus 24 hours’ marinating

Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

INGREDIENTS

FOR THE SPIEDIES:

• 2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square

• Kosher salt and black pepper, to taste

FOR THE MARINADE:

• 1 cup extra-virgin olive oil

• ¾ cup red wine vinegar

• Zest of 1 lemon

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• 4 cloves garlic, peeled, smashed and roughly chopped

• 1 bay leaf

• 1 tablespoon thyme leaves

• 1 tablespoon oregano leaves

• 1 tablespoon basil leaves, rolled and chopped into chiffonade

• 1 teaspoon granulated sugar

• 1 teaspoon kosher salt

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon red pepper flakes, or to taste

PREPARATION

1 Make the marinade: Whisk together all the ingredients in a large bowl.

2 Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

3 Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

4 Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.

5 When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)

6 Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

MY AÏOLI

MY AÏOLI

Makes 2 cups

4 to 9 cloves garlic (to taste)

1 1/2 cups mayonnaise

1/2 Tbsp. lemon juice

1/2 teaspoon Dijon mustard

3 dashes Louisiana hot sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sugar

1 pinch cayenne pepper

blend the garlic, mayonnaise and lemon juice in a blender until smooth.  Then add the rest of the ingredients and blend again.

Start with 2 cloves of garlic and add more to to taste.

STRAWBERRY SLAB PIE

Strawberry Slab Pie

• YIELD
12 to 16 servings

• TIME
4 hours, plus 2 hours' cooling

On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it'd be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice Cream.

INGREDIENTS

FOR THE CRUST:

• 2 ½ cups plus 2 tablespoons/360 grams all-purpose flour, plus more for rolling out dough

• 1 tablespoon plus 2 teaspoons granulated sugar

• 1 teaspoon coarse kosher salt

• 1 teaspoon cracked black pepper

• 1 cup/226 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan

• ¾ cup/177 milliliters ice water

• 2 tablespoons buttermilk

FOR THE FILLING:

• 3 pounds/1.3 kilograms fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)

• 3 to 4 tablespoons/40 grams loosely packed dark brown sugar, depending on how sweet your berries are

• 1 tablespoon cornstarch

• ½ teaspoon grapefruit zest

• 1 ½ teaspoons grapefruit juice

• ½ teaspoon grated fresh ginger

• ¼ teaspoon vanilla extract

• ⅛ teaspoon coarse kosher salt

• Nutritional Information

Nutritional analysis per serving (14 servings)
333 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 34 milligrams cholesterol; 159 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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PREPARATION

1 Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.

2 Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.

3 Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)

4 Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.

5 Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.

6 Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.

7 Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.

8 Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.

9 Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.

10 Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.

Tip

• Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.

THE CHEWY

The Chewy

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.

Ingredients

8 ounces unsalted butter (2 sticks)

12 ounces bread flour (3 cups less 3/4 TBSP)

1 teaspoon kosher salt

1 teaspoon baking soda

2 ounces granulated sugar (

8 ounces light brown sugar

1 large egg

1 large egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

12 ounces semisweet chocolate chips

Instructions

1 Melt the butter in a 2-quart saucepan over low heat, then set aside to cool slightly.

2 Sift together the flour, salt and baking soda onto a paper plate.

3 Pour the butter into your stand mixer's work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

4 Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

5 Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds

6 Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula

7 Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.

8 Chill the dough for 1 hour.

9 Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.

10 Scoop the dough into 1 1/2-ounce portions onto parchment paper-line half sheet pans, 6 cookies per sheet.

11 Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

12 Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

Notes

Makes approximately 2 dozen cookies

*I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.

Another note: Keep in mind this is a "chocolate chip" cookie and therefore the quality of the final product will be greatly effected by the quality of the chips used. Although the semi-sweet "morsels" that we all know from the yellow bag are serviceable, I'd suggest combining such kid-friendly fodder with something a bit more daring, say dark chocolate chips/chunks in the 68% cocoa range. Oh, and remember you can chop your own.

BLACK PEPPER TARALLI

Black Pepper Taralli

• YIELD
4 to 5 dozen

• TIME
About 2 hours

Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips.  That’s why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper — more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half  the amount in the recipe.  But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. 

Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz. 

Italy’s Answer To Potato Chips? Taralli, Of Course. 

Italian, Finger Foods, 00 Flour, Semolina Flour, White Wine, Snack, Appetizer, Vegan

INGREDIENTS

• 1 ½ cups/250 grams semolina flour or unbleached all-purpose flour

• 2 ¼ cups/250 grams Italian “00” flour or cake flour

• 1 tablespoon/15 grams kosher salt

• 3 tablespoons/15 grams black pepper, coarsely ground 

• ¼ teaspoon/1 gram active dry yeast

• ⅞ cup/200 milliliters olive oil

• ¾ cup/175 milliliters white wine

1 In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.

2 Heat oven to 375 degrees, or 350 degrees with convection.

3 Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about 1/4 ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.) 

4 Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.