i love mixing peas with corn
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$1 a bag at Wal-Mart



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The easy lemon butter was equal parts lemon juice and melted butter, pepper, and a little Worcestershire sauce. Hit it with the immersion blender to get a good emulsion. It was quite good with the salmon. I'll have to try blackening sometime - wife doesn't like spicy, so this is just salt and pepper.
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Tank or Turk?
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One of my favorite meats.
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Nashville Hot Catfish with apple-pecan slaw.



I have a nashville hot chicken tailgate at least once a year and when I do that, I keep my leftover 'bloomed' oil with the heat mixture in a squirt bottle in my pantry.

I've mentioned it before but you essentially fry chicken and then scoop a little of the oil out and put some brown sugar and garlic powder in it, then mix the amount of cayenne pepper you want depending on how hot you want it. The heated oil will bloom all that stuff and give you a great mix of flavors and since it's an oil, you can put it right on the fried food and it just kinda works into it.

I used a little olive oil to start frying and then squirted about a tablespoon of the bloomed oil into the pan (and a little more on top of the fish) before turning. Man that stuff came out good. I really liked the slaw as well; couldn't have been easier. An apple, a quarter head of red cabbage, a tablespoon of sugar, a tablespoon of vinegar and 3 tablespoons of mustard. Chop up as many pecans as you want, throw some pepper in there, toss to coat and let it sit in the fridge for an hour or so to come together.

I can't plate worth a damn but that stuff was outstanding.
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That's what I'm eating for lunch.
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That sounds outstanding! Rep.
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I thought you'd like it if you're a pan-fry guy.

Given my absolute druther's I'd have deep fried it because I like that thicker, crunchier crust. I even tried to egg-wash and double batter this one to get a thicker coating but ultimately I just ended up with a pretty standard, slightly crunch and slightly more delicate pan-fry crust that I pretty much expected.

Next time you deep fry something, take a bit of that oil and make that nashville hot mix; you'll be surprised by how handy it ends up. I've thrown it on quite a few things just for shits and grins. I'm half tempted to mix it with some red wine or balsamic vinegar to make some hellish salad dressing out of it to add to mixed greens, candied pecans and a grilled chicken breast. That might be awesome. Might suck too, but I'm only out a couple pieces of chicken and some lettuce that was probably gonna go bad anyway at that point...
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I've long since lost the website that has my recipe (because this shit got popular in the meantime and suddenly a bunch of stuff has leapfrogged it in my search results), but this looks close enough.

1/2 cup hot frying oil
3 tablespoons cayenne pepper
1 tablespoon (packed) light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Now I don't bother with the paprika because I just use more cayenne and paprika's not going to make a difference in the flavor here (it's just there to turn the sauce red). I use a little more garlic powder and dark brown sugar to make it a little richer.

Otherwise those ratios seem about right. It's hard to say because as noted, the amount of cayenne you use depends on how how you want your chicken. I tend to make it by color at this point.
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Taste it before you dress the greens and chicken. If it sucks, toss it, and you're not even out the greens and chicken. :-)
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I'll try this sometime. Thanks!
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I add garlic powder, ground mustard and of course some S&P
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I'm telling you with all my heart, if you're ever in St. Louis you have to stop by Southern.

https://www.stlsouthern.com/

It's beyond good eats, it's quasi-religious, and Pappy's is right next door.

Their cluckin' hot chicken might be the hottest thing I've eaten ever, and I've eaten hot. It's the sugar and the oil that does it. They do like you do with the bloomed oil, but their cluckin' is bloomed with Bhut Jalokia. and it sticks to your insides so you have vivid dreams for nights later. Luckily I still haven't had . . . evacuation problems, . . . some people have with spicy food, but their chicken got as close as I ever have with some tummy rumblings later.

But it's also delicious when it's not hot. All the sides have something [maddeningly unidentifiable] that makes it the perfect version of whatever it is.

My secret is to get their second hottest, and ask for a side of cluckin' hot sauce to go with. That way you can meter the heat at the meal, and if you don't use all the extra side, you have sauce to take home. When I take it home, I guard it like the royal jewels, yet I'm constantly looking for something new to put it on. Putting a little on top can make even the most pedestrian red beans and rice a revelation.
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I feel similarly about Gus', if you're ever in Memphis.
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