Archive for May 15, 2009

Dom’s Embarrassingly Easy Collard Greens & Black Eyed Peas

Posted in Food on May 15, 2009 by kingbiscuitpants

Any one who reads this blog should know by now that I love all kinds of greens, this one will work equally well with collards, turnip greens, spinach or even callaloo; since I am also inordinately fond of black eyed peas (& they were on sale in the frozen section) it makes sense (& saves time) to put them together.


1 pound frozen chopped greens

1 pound frozen black eyed peas

1 ½ cups stock (any kind will do)

1 diced onion

1 piece of either bacon, fatback, or a fatty trimming of any kind that you had squirreled away in your freezer (if you have none of these or want a vegan version of this use 3 tablespoons of olive oil)

2 tablespoon garlic powder (I was feeling lazy) or 2 tablespoons diced garlic)

Salt & pepper to taste

Not surprisingly this is far from rocket science. Take a deep frying pan or similar vessel and add the stock and fatback (or equivalent) and bring to high heat. As the mixture in the pan boils dice 1 onion and dump into the mixture & stir vigorously. The next item to toss in is the black eyed peas, stir them in and let them simmer until thawed (yeah, that’s right I tossed them in frozen into the boiling stock, I was in a hurry) once the mixture comes back to a boil toss in the frozen greens and stir until the mixture is boiling again. Now that the ingredients are up to a nice boil add the seasonings & garlic and stir for another 5 minutes or so. That’s it you’re done and it goes great with catfish.


Dom’s Delicious & Easy Pan Fried Catfish

Posted in Food on May 15, 2009 by kingbiscuitpants

This is fried catfish the way I like it. For me if you “bread” & fry something you really have to be easy on the coating or it’s all about the breading and the fish gets lost. This is easy and Shu insisted in no uncertain terms that I type this one up immediately.


2 1/2 pounds catfish fillets (if they were frozen, which is fine, make sure they are COMPLETELY thawed)

2 ½ cups flour (any kind will really do)

3 tablespoons paprika

3 tablespoons Badia complete (or equal parts onion powder, garlic powder, parsley & salt)

2 tablespoons onion powder

several enthusiastic grinds of black pepper

2 tablespoons turmeric

2-3 tablespoons of canola or vegetable oil for frying

This is easy-peasey take a baking dish & throughly mix the dry ingredients as the canola oil heats in the pan. Take the catfish (though just about any fish fillet will work in this, flounder, cod, etc.) and dredge in the flour & seasoning mixture; you want a thin but thorough coating on each fillet & cook at medium-high heat until done. The amount of time it takes to cook each fillet, of course, varies depending upon size & thickness, today’s dinner took roughly 8-9 minutes per side but they were fairly thick fillets. You don’t want to flip them too many times, if humanly possible cook with only one flip, however tonight’s dinner was flipped twice wans was still delicious. If not particularly adept at cooking fish there is no shame in the old hamburger trick where you cut in a bit with the spatula to check doneness; don’t overcook just look for it to be white & flaky all the way through.