Title: Terrine Of Smoked Catfish
Yield: 20 Servings
Ingredients
--------------------------FOR SMOKING---------------------------------
4 ea 5-8 oz catfish fillets
1/2 c olive oil
1/4 c red wine vinegar
1 ts dry thyme
1 ts dry basil
1 ts cracked black pepper
1 ds pepper sauce
--------------------------FOR TERRINE---------------------------------
4 ea 5-8 oz smoked fillets
1 c heavy duty mayonnaise
1/2 c sour cream
1 tb diced garlic
1/4 c chopped parsley
1/4 c diced red bell pepper
1/4 c diced yellow bell pepper
2 tb cracked black pepper
1 tb lemon juice
1/2 oz sherry wine
1 tb worchestershire sauce
1 ds pepper sauce
1 salt to taste
2 pk unflavored gelatin dissolve
1 in 1/4 cup cold water.
Instructions
FOR SMOKING: Preheat homestyle smoking unit according to
manufacturer's instructions. Pre-soak any wood chips such as pecan or
hickory in root beer for a unique flavor. Combine all the above
ingredients, blend well and pour over catfish fillets. Allow to set
at room temperature approximately thirty minutes. Smoke fillets for
approximately thirty-five to forty minutes or until flaky. Remove and
allow to cool. FOR TERRINE: Coarsely chop smoked catfish. In a two
quart mixing bowl, add all remaining ingredients, blending well to
incorporate seasonings into the mixture. Adjust salt and pepper if
necessary, and pour mixture into a terrine mold. Place in
refrigerator covered overnight. When serving, remove from mold and
garnish with French bread or garlic croutons. To enhance the
presentation of the smoked terrine, you may wish to color two cups of
mayonnaise, one with red food coloring and one with green. Using a
pastry bag with a star tip, pipe colored mayonnaise around the base
of the terrine. You may also wish to garnish the tip of the terrine
with a small amount of the colored mayonnaise and a fresh tomato rose.
Peppered Catfish
from: Smoke & Spice
Ingredients:
Three-Pepper Catfish Rub
3 tablespoons coarse-ground black pepper
2 tablespoons kosher salt
1 ½ tablespoons coarse-ground white pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
Six 8-ounce catfish fillets
Catfish Mop (optional)
2 cups seafood or chicken stock
½ cup oil, preferably canola or corn oil
Juice of 3 limes
1 to 1 tablespoons remaining Three-Pepper Catfish Rub
Golden Mustard Barbecue Sauce (optional)
1 cup white vinegar
¾ cup prepared yellow mustard
½ medium onion, minced
1/3 cup water
¼ cut tomato puree
1 tablespoon paprika
6 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon fresh-ground black pepper
Makes about 2 cups
(Recipe for making the Golden Mustard Barbecue Sauce:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)
Recipe for Peppered Catfish:
At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl. Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F.
Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.
If you are going to use the mop, mix the ingredients together in a small saucepan and warm over low heat.
Place the catfish in the smoker on a small grill rack as far from the fire as possible. Cook the fish for approximately 1 ½ hours, dabbing the catfish with mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker.
When cooked, the catfish will be opaque and firm, yet flaky. Serve warm. If desired, accompany the catfish with Golden Mustard Barbecue Sauce.
Taken from the section on, "Smoking Slow and Low" and the chapter entitled, "Fishing for Compliments" in the book, Smoke & Spice by Cheryl Alters Jamison and Bill Jamison. Publisher: Harvard Common Press in Boston, Massachusetts
HOT-SMOKED CATFISH
[1] Skin any size "cat" and remove its entrails.
[2] Make a brine solution of 1 pound salt to each gallon of water and immerse the meat in the liquid overnight.
[3] Place the catfish in dry salt for 1-3 hours. Then wash it thoroughly.
[4] Dry the fish outdoors for 1-3 hours.
[5] Hang the meat securely in a smoker so that the pieces don't touch and aren't overcrowded.
[6] Stack wood at the entrance of the smoker tunnel and start a small, steady fire. Ideal fuels are seasoned maple, birch, oak, hickory, sweet bay, river mangrove, palmetto roots, buttonwood, orange, cypress and apple . . . or corncobs or coconut husks(!).
[7] When the fire is smoldering steadily—not blazing—close the smoker door. The desired smudgy combustion can be maintained by dousing the coals regularly with sawdust, etc.
[8] After a few hours of hot-smoking (100-150° F), your fish is ready to be eaten or kept for up to—roughly—four weeks, depending on how long it was cured.
[9] Wrap the meat in paper and store it in wooden boxes in a cool, dry place.
"A mans got to know his limitations"
Glendora, CA - USA!
