From The Vine

A break at the lake means fresh caught catfish for all! Week 6 CSA Recipes

Our first meal this week is delicious Catfish and Slaw Tacos and Apple Turnovers! These tacos are easy to make and you can double the slaw and serve it as a side dish, as well as on the tacos. The Apple Turnovers can be made ahead of time so they will be ready when it is time for dessert.

Catfish and Slaw Tacos

1 pound fresh or frozen catfish fillets
1 lime
1/4 cup mayonnaise or salad dressing
1/2 teaspoon bottled hot pepper sauce
1/2 a small head cabbage shredded (about 2-1/2 cups)
1 tablespoon Cajun seasoning
1/4 cup cornmeal
1/4 cup all-purpose flour
1/4 cup vegetable oil (more as needed)
16 4-inch corn tortillas or eight 8-inch flour tortillas
Lime Wedges
Bottled hot pepper sauce (optional)

Thaw fish if frozen; set aside. For slaw, squeeze about 3 tablespoons juice from lime. In medium bowl combine juice, mayonnaise, and 1/2 teaspoon hot pepper sauce. Add cabbage; toss to coat. Set aside.
Rinse fish; pat dry with paper towels. Cut fish in 1-inch strips. Toss strips with Cajun seasoning. In large bowl combine cornmeal and flour. Add catfish strips. Toss to coat with cornmeal mixture.
In large skillet cook catfish strips, half at a time, in hot oil over medium heat about 2 to 3 minutes per side or until golden brown and fish flakes when tested with a fork. Remove from skillet.
Wrap tortillas in paper towels. Heat in microwave oven on 100 per cent power (high) for 1 minute (or toast in a dry skillet). If using corn tortillas, stack two for each taco, or use one flour tortilla for each taco. Top with 2 or 3 pieces of fish and some of the slaw. Reserve remaining dressing to serve with tacos. Serve with limes, reserved dressing, and additional hot pepper sauce. Serve immediately. Makes 8 tacos.

Apple Turnovers

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled (cored and sliced)
2 tablespoons Butter
1 cup Brown Sugar
1 teaspoon Ground Cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets (thawed)
1 cup confectioners’ sugar
1 tablespoon Milk
1 teaspoon Vanilla Extract

1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
3. Preheat the oven to 400 degrees F (200 degrees C).
4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
6. To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Additional Notes
If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.

For our second meal this week we suggest a twist to the traditional Bacon, Lettuce, and Tomato sandwiches! At our house we now call the BLT a BBT: bacon, basil, and tomato! The fresh basil makes such a difference in the taste of this sandwich you may never use lettuce again on a BLT. Serve your sandwiches with Summer Squash Casserole, an easy casserole that you can pop in the oven while you are cooking your bacon for sandwiches.

BBT-Bacon, Basil, and Tomato Sandwiches

Tomato- sliced
Toasted bread
Mayonnaise or salad dressing

Summer Squash Casserole

Servings: Makes 8

1 1/2 pounds yellow squash
1 pound zucchini
1 small sweet onion (chopped)
2 1/2 teaspoons Salt (divided)
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts (drained and chopped)
1 (8-oz.) package herb-seasoned stuffing (such as Pepperidge Farm)
1/2 cup Butter (melted)

1. 1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
2. 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
3. 3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Shopping List

Catfish and Slaw Tacos
Fresh or frozen catfish fillets
Mayonnaise or salad dressing
Bottled hot pepper sauce
Small head cabbage
Cajun seasoning
All-purpose flour
Vegetable oil
16 4-inch corn tortillas or eight 8-inch flour tortillas

Apple Turnovers
Lemon juice
Brown Sugar
Ground Cinnamon
Package frozen puff pastry sheets
Confectioners’ sugar
Vanilla Extract

BBT-Bacon, Basil, and Tomato Sandwiches
Mayonnaise or salad dressing

Summer Squash Casserole
Yellow squash
Sweet onion
Cream of chicken soup
Sour cream
Water chestnuts
Herb-seasoned stuffing (such as Pepperidge Farm)

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