Fried Catfish Po’boys with Spicy Remoulade Sauce
- Vegetable oil from Dean’s Mediterranean Imports or Madison’s
- 1 jalapeno pepper, seeds removed, roughly chopped from Gibbs Cheese or Luken’s Fish, Poultry & Seafood
- 2 scallions, green parts only, roughly chopped from Catanzaro Produce or Roth’s Produce
- 1/3 cup mayo from Madison’s
- 1 teaspoon lemon juice from Madison’s
- 3 or 4 pickles from Busch’s Country Corner
- 2 tablespoons pickling liquid, from pickles
- 2 tablespoons chipotle mustard
- Handful of fresh parsley from Madison’s, Catanzaro Produce, or Roth’s Produce
- Salt and pepper from Colonel De’s Gourmet Herbs & Spices
- 1 lb. of catfish, cut into 1/2" portions from Frank’s Fish & Seafood, Heist Fish & Poultry, or Luken’s Fish, Poultry & Seafood
- 2 eggs, whisked from Daisy Mae's
- 1/2 cup instant flour from Dean’s Mediterranean Imports or Madison’s
- Rolls from Em's Sourdough Bread
- 2 tablespoons unsalted butter from Gibbs Cheese
- Tomato, shaved celery, and thinly sliced scallions for topping from Catanzaro Produce or Roth's Produce
Step 1: Make the remoulade sauce. Add the jalapeno pepper, scallions, mayo, lemon juice, pickling liquid, pickles, mustard, and parsley to a blender and pulse until almost smooth. Season with salt and pepper to taste. Cover and chill in fridge until ready to use.
Step 2: When ready to cook catfish, heat enough oil to fill a large Dutch oven 2 inches.
Step 4: Set up your dredging station with the eggs in one dish and flour in another.
Step 5: When oil reaches 350 degrees Fahrenheit, work in batches coating the fish in the egg, draining excess and dredging in the flour. Place each piece in the oil and fry for 5 to 7 minutes, until cooked through.
Step 6: Remove from oil with a slotted spatula and place on a paper towel lined plate to drain.
Step 7: Toast the rolls with the melted butter.
Step 8: Spread the remoulade over the rolls, pile high portions of the fried fish and serve with sliced tomato, shaved celery, and sliced scallions.
- 1⁄3 cup canola or blended oil from Dean’s Mediterranean Imports or Madison’s
- 4 lb. beef oxtails, trimmed from Luken’s Meats
- Kosher salt and freshly ground black pepper, to taste from Colonel De’s Gourmet Herbs & Spices
- 1 lb. pork sausage from Luken’s Meats, Busch’s Country Corner, Mackie Quality Meats, or Eckerlin Meats
- 3⁄4 cup flour from Dean’s Mediterranean Imports or Madison’s
- 2 tablespoons Creole or Cajun seasoning from Colonel De’s Gourmet Herbs & Spices, Mackie Quality Meats, or Dean’s Mediterranean Imports
- 1 teaspoon crushed red chili flakes from Colonel De’s Gourmet Herbs & Spices
- 6 scallions, minced from Catanzaro Produce or Roth's Produce
- 4 cloves garlic, minced from Madison's or Daisy Mae's
- 2 stalks celery, minced from Catanzaro Produce or Roth's Produce
- 1 large yellow onion, minced from Catanzaro Produce or Roth's Produce
- 8 cups chicken stock from Mackie Quality Meats or Madison’s
- Cooked white rice, for serving from Madison’s
Step 1: Heat 1 1⁄2 tablespoon of oil in an 8-qt. Dutch oven over medium-high heat.
Step 2: Season oxtails with salt and pepper; cook until browned and the fat is rendered, about 20 minutes, and transfer to a plate.
Step 3: Cook sausage until browned, 5-7 minutes, then transfer to a plate.
Step 4: Add remaining oil and sprinkle in flour, whisking until you are left with a dark roux.
Step 5: Add Creole seasoning, chili flakes, scallions, garlic, celery, and onion; cook until soft, about 10-12 minutes.
Step 6: Add reserved meats, stock, and salt; boil.
Step 7: Reduce heat to medium; cook, covered, and skimming fat as needed, until oxtails are tender, about 3 hours.
Step 8: Uncover; cook until thickened, 35-40 minutes. Serve with rice.
- 1 cup lukewarm milk, about 110°F from Madison’s
- 1/2 cup granulated sugar from Dean’s Mediterranean Imports or Madison’s
- 2 tablespoons dry yeast from Dean’s Mediterranean Imports or Madison’s
- 3 3/4 cups all-purpose flour from Dean’s Mediterranean Imports or Madison’s
- 1 cup melted butter from Gibbs Cheese
- 5 egg yolks, beaten from Daisy Mae's
- 1 teaspoon vanilla extract from DIRT: A Modern Market
- 1 teaspoon grated fresh lemon zest from Madison’s
- 3 teaspoons cinnamon from Colonel De’s Gourmet Herbs & Spices
- Several gratings of fresh nutmeg from Colonel De’s Gourmet Herbs & Spices
- 2 cups powdered sugar from Dean’s Mediterranean Imports or Madison’s
- 1/4 cup condensed milk from Madison’s
- 1 teaspoon fresh lemon juice from Madison’s
- Purple, green, and gold decorative sugars
Step 1: For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.
Step 2: Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.
Step 3: After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.
Step 4: Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
Step 5: Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.
Step 6: Once it's doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.
Step 7: For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it's a touch too loose, add a little more powdered sugar.
Step 8: Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet.