Mexican Catfish in the Kitchen

Published on September 7, 2012 | in Blog Post By |

Why does Mexican food just tickle the taste buds?? Could be the jalapeno, could be the cheese, the brightness of the cilantro, oh my! So many things, hard to pinpoint.

I like the way it all feels in the stomach, the richness of the cheeses, and how the flavors blend together so well. I’m not much on refried beans, or lackluster, dull rice. I like my version of Spanish rice, alive with cilantro and green onions. There’s a heady aroma that drifts around the kitchen, robust green chilies and cumin in the pan with thick fillets of my very favorite pond raised catfish, a dash of dry white wine to finish the pan drippings, and just a touch of red pepper to give a nice spark of heat. Yum, Mexican Catfish!

My cheesy Mexican cornbread is a salute to one of the first TV “food demonstrators” I ever remember seeing. Growing up in Dallas, Texas during the late 60’s and early 70’s, my family and I loved watching David Wade. I believe Mr. Wade is in gourmet heaven right now, but my dad loved his Mexican cornbread, and my dad being my dad, he just couldn’t lay his hands on Mr. Wade’s recipe, so I’ve improvised and hope you enjoy my version. It’s very dense and moist, and if you really want to go over the top, drizzle a little agave nectar over your very own slice, hot and cheesy from the oven. I just love how the sweet mingles with the heat from the jalapenos.

Salsa, did someone say salsa?? You can’t have enough versions of salsa, whether tomato based and rather juicy, or the mango and corn rendition I’m offering. Everything tastes fantastic on corn or tortilla chips, juicy and spicy, chunky and fruity, salsa, you ARE my friend. It’s the dipping in that just gets me. The salt from the chips gives a subtle boost to the salsa, and that’s just some mighty fine snacking.

Indulge in sangria, trust me, you can’t mess this up. If you want a little sweet to your recipe, add some agave nectar, increase the fruit you add, you can put in some rum (dark), or a little brandy, and the infusion of club soda before serving add a special little zing and fizz.