On May 1, 2014 I found my myself in Fontainbleau, France enjoying a holiday called May Day. The only people who have to work on May Day are the restaurant employees so I went to this bistro down the street from Napolean’s house called L’escapade and tried some rum from Martinique.
The staff is friendly & the food is delicious. Go here!
L’escapade
Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.
Take 1 lb of catfish and wash it off.
Chop it into preferred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then onto the bread crumb plate.
Once all the bits are crumbed up then deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove sticks from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer. YUM.
The dude of food has obtained a bottle of 10 year old tawny port from Trader Joe’s. The producer is Quarles Harris, established 1680, in Vila Nova de Gaia, Portugal. This beauty of a port wine was roughly $12. but tastes like a fine, expensive bottle. This port boasts a light and fruity but not too sweet flavor that follows through nicely.
It is a great after dinner sipper and also goes great with chocolate. Let out your inner man and WOW your lady tonight with this fine selection.
These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 somewhere cold. At the cabin I stick them right in the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato and avocado and put the piles into separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil.
Bake some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.
Once all the ingredients are laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.
Fiesta y salud!
