Blackened Catfish with Salsa Fresca

We found this recipe in the fish section of my binders (See post of September 11, 2011.)  It looked so good we decided to make it. Soooo glad we did!! It was SUPER easy. The recipe was originally from Real Simple. We made it even simpler by using pre-made seasoning instead of making it ourselves.


Definitely a four star recipe in my book!  Look for my rating system in a future blog.

Blackened Catfish

4 servings

1 ½  pounds catfish filets

Blackened Seasoning (we used Phillips)

Olive oil

Prepare  Salsa Fresca

Preheat broiler. Place filets on a large baking sheet in a single layer. Lightly coat with  olive oil. Liberally spread spice on both sides. Place under broiler, watching closely until lightly charred—about 5 miutes. Turn and broil until cooked through, about 5  minutes more. Serve with Salsa Fresca on top.

Salsa Fresca with Cilantro

8 ounces cherry tomatoes halved

¼ red inion finely chopped

½ green bell pepper chopped

1 jalapeno pepper (or to taste), seeded and minced

1 ½ T fresh cilantro

Mix all ingredients. Add in dressing.

Dressing

1 T fresh lime juice

2 T olive oil

salt and pepper

Enjoy!

My ABSOLUTE FAVORITE organizational tool of all time

Anyone who knows me knows I am a bit compulsive about keeping things organized :). For years I have felt that I am drowning in paper. In addition to the files required by the IRS to be kept for 7 years (and some for eternity) plus all of the household papers you have to hold on to, I have more than 10 years of business files I am required to keep. There are boxes and boxes in my basement...and the piles keep growing. I can't take it anymore!

I have been haunted by those commercials for NeatDesk that show a small scanner that can scan all of your household papers...but reviews say that it is not all that compatible with Macintosh computers. So, I did some research and found this scanner for nearly $100 less and decided to order it. 

I am in love. 

It's call the ScanSnap S1300. It's small: closed it is only 3 x 4 x 11 inches. (The lowest price was on Amazon for $256.

It scans about 10–12 sheets at a time, each taking a matter of seconds. It saves the scans as pdfs, which you can name and file. It will scan b/w and color...high res and low...it will even scan two-sided documents and automatically rotate the pages so they are right-reading. (And it is not just for Mac.)

There is also an S1300i version which is faster and more expensive. I don't think you need the extra speed.

I have already scanned 7 years of business files in my spare time. When I am finished, I will burn several copies on CDs so I can keep one here and another in a remote location. This is certainly more reliable than keeping boxes of paper that could be destroyed in a flood or fire. 

The only drawback to this scanner is that it is addicting. I am obsessed with scanning everything I can. 

(Note: this picture is a little misleading. You can scan all different widths of paper, but you have to adjust the guides...you can't put them all through at the same time.)

MY GO-TO DESSERT

I can't believe I haven't posted this yet, but strawberries are so beautiful and tasty now, that I am feeling the need to make my favorite go-to dessert—Ina Garten's Strawberry Country Cake.  I have made a few changes to the recipe (more zest), but it is basically hers. FANTASTIC! Not very sweet—which I prefer. The strawberries provide all the sweetness you need. The texture is like a dense pound cake.  Your guests will LOVE IT!  I have made it many times and it is ALWAYS a hit.  (You can either bake one cake to use now... or make two—just wrap the second in plastic and freeze for up to six months.) This is especially pretty if you serve it on a pedestal cake plate.

Strawberry Country Cake

(from the Barefoot Countessa Parties! cookbook)

each cake = 6-8 servings

*You can make two cakes and freeze one.

CAKE INGREDIANTS	1 – 8” CAKE	* 2 – 8” CAKES
Unsalted butter at room temperature	¾ stick	1-1/2 stick
Sugar	1 cup	2 cups
Eggs	3 Large	6 large
Sour Cream at room temperature	3/8 cup	¾ cup
Grated lemon zest	1 lemon	2 lemons
Grated orange zest	1 orange	2 oranges
Pure vanilla extract	½ tsp	1 tsp
All purpose flour	1 cup	2 cups
Cornstarch	2 Tbsp.	¼  cup
Kosher salt	¼ tsp	½ tsp
Baking soda	½ tsp	1 tsp

NOTE: make sure you use 8-inch pans. (I bought mine in the Giant.) If you try to get away with 9-inch pans, the cake will be way too thin and dry.

Preheat oven to 350 degrees.  Butter and flour cake pan.

Cream the butter and sugar on high speed until light and fluffy.

One medium speed, add the eggs, one at a time.

Then add sour cream, zests, and vanilla.  Mix well- scrap down sides as necessary.

Shift dry ingredients together.

On low speed slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour batter into pan smooth top with spatula.

Bake in center of oven for 40-45 minutes or until a toothpick comes out clean.  Let cool in the pan for about 30 minutes, then remove to wire rakes and let cool to room temperature.

FILLING INGREDIANTS
Heavy whipping cream	½ pint
Sugar	3 Tbsp
Pure vanilla extract	½ tsp
Fresh strawberries, hulled and sliced	1 pint or more

Whip cream until firm, add sugar and vanilla.  Slice cake in half with long, sharp knife.  Place he bottom slice of he cake on serving platter, spread with half of the whipped cream and scatter with strawberries.  Cover with the top slice of the cake and spread with remaining cream and decorate with strawberries.