On Tue, 14 Oct 2008 15:37:03 -0500, "Gregory Morrow"
> wrote:
>
>Lou Decruss wrote:
>
>> On Sun, 12 Oct 2008 20:09:01 -0700, Blinky the Shark
>> > wrote:
>>
>> >I wonder if basa distribution is regional or perhaps just randomly
>spotty.
>> >I may have written about it first in here, several months ago, I'd say,
>> >when I think I discovered it. I've never *not* seen it available since.
>> >(I don't know how long it may have been around before I noticed it.)
>>
>> I usually just see it at the smaller and ethnic type stores.
>
>I'll have to check it out next time I go up to the Asian places around
>Argyle St. in Chicago...
We shop mainly in the burbs. Valli produce has it this week for
$2.99. But without driving you'll be SOL. Good luck though.
http://www.valliproduce.com/do/viewAd?id=2&pageId=3
>Since Blinky initially mentioned it I'll have to concoct a basa dish called
>"Basa a la Blinky"...
Or you could make Blinky po-boys.
Lou
----------------------
Blinky Po-Boy's
Prepare a batch of Aioli. The man who served me added a teaspoon on
prepared horseradish to the end product. I highly recommend this.
aioli Gourmet | September 2002
Active time: 10 min Start to finish: 10 min
Makes about 1/2 cup.
chef Jody Adams
ingredients
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
preparation
Mince and mash garlic to a paste with a pinch of salt using a large
heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl.
Combine oils and add, a few drops at a time, to yolk mixture, whisking
constantly, until all oil is incorporated and mixture is emulsified.
(If mixture separates, stop adding oil and continue whisking until
mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aļoli is too
thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to
use.
Cooks' notes:
The egg yolk in this recipe is not cooked, which may be of concern
if there is a problem with salmonella in your area.
Aļoli can be chilled up to 2 days.
Catfish Po-boy's
From he
http://www.recipezaar.com/91450
35 min | 30 min prep
SERVES 4
* 1 lb catfish fillet
* 2 tablespoons olive oil
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* 2 teaspoons thyme
* 1 teaspoon paprika
* 1 teaspoon oregano
1. Place the fish fillets in a large bowl and drizzle olive oil over
them, let stand for 30 minutes.
2. Combine spices in a 9-inch pie plate.
3. Heat a cast iron skillet upside down over high heat for 5 to 10
minutes or until very hot.
4. Turn on vent fan during cooking to eliminate smoke.
5. Using a hot pad, turn pan right side up.
6. Remove fish fillets from oil and drain.
7. Dip each fillet into seasonings and coat each side evenly.
8. Put fillets in hot skillet and cook 2 to 3 minutes per side,
turning only once.
Cut french bread in portion sizes. Slice in half and hollow out a bit
if you prefer. Spread both halves with aioli. Top bottom with
catfish and top that with Chicago style giardiniera to taste.