Potato chip-crusted catfish

I decided to try a different approach to making catfish tenders — using crushed potato chips instead of panko crumbs as the coating. Verdict: not bad!

You’ll start with about a pound of fresh white fish (I used catfish); roughly one cup of crushed potato chips (or panko crumbs, if you prefer that); 1 egg; 1/4 cup of Continue reading

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Pasta with asparagus-butter sauce

This is a delightful way to enjoy fresh asparagus and your favorite cheese pasta. And it’s a perfect pairing with Albariño for a summer lunch or dinner!

You’ll need one bunch of asparagus; cheese pasta (such as four-cheese ravioli or tortellini); 12 ounces of chicken or vegetable broth; 3 tablespoons of butter; 1/4 cup grated Parmeggiano-Reggiano cheese; and chopped parsley and tarragon leaves (to taste).

Start by blanching the asparagus. (I used the basic recipe from Chef Thomas Keller’s MasterClass course!) First, fill Continue reading

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Quick and savory broccoli

Looking for a way to cook broccoli that’s easy, quick, and leaves the broccoli tasting yummy and, well, savory? This is one such recipe.

I found this in a Cook’s Illustrated magazine, “Dinner for Two,” in the recipe for Chicken Divan and then modified it in order to use it as a side dish instead.

You’ll need Continue reading

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