Monthly Archives: May 2010

¼ cup clarified butter

3 garlic cloves

8 (8-ounce) chicken breasts, pounded very thin

Seasoned flour

Salt and freshly ground black pepper to taste

1 cup white wine

¼ cup chicken stock

1 chopped shallot

1 teaspoon chopped garlic

3 parsley stalks

4 basil leaves

Zest of 1 lemon

½ pound unsalted butter

1 tablespoon chopped parsley

1 tablespoon capers

1teaspoon lemon Juice

Preheat oven to 350ºF. Season the chicken breasts with salt, pepper olive oil. Allow to sit at room temperature for 1 hour. Pass lightly through seasoned flour dust and saute on each side until golden brown. Set in oven until sauce is ready. Reduce wine, stock and herbs on medium heat until it is ¼ cup. Remove from stove and whisk in butter 1 tablespoon at a time. Once all butter has been added, strain and add chopped parsley, capers and lemon juice to taste. Transfer chicken breasts to the sauce and bring to a quick boil. Serve immediately or keep warm in the sauce. Serves 8

Last week, I settled behind the signing table at the CAF Airpower Museum in Midland with my novel MARFA SHADOWS. With a generous assist from Brenda Kissko of the Midland Convention and Visitors Bureau and Autumn Esparza of the CAF (in photo below), we served Chef Brett’s famous white bean chili Frito pie and his Hill Country peach-biscotti crumble. Here’s the dessert recipe:

4-5 fresh Texas peaches, peeled, pitted and sliced

2 tablespoons plus 1 tablespoon unsalted butter

2 tablespoons brown sugar

½ teaspoon ground cinnamon

¼ cup rum

8 biscotti, broken into chunks

I cup whipping cream

2 tablespoons powdered sugar

2 tablespoon Texas muscat canelli dessert wine

Combine the sliced peaches with 2 tablespoons butter, brown sugar and cinnamon in a sauté pan and stir over medium heat until the peaches start to soften, 4-5 minutes. Flame the peaches with the rum. When the alcohol has burned off, pour the peaches into a casserole dish with the broken-up biscotti and combine, letting the biscotti soak up the peach liquid. Press down lightly in the casserole and dot with pieces of the remaining butter. Set in a preheated 350-degree oven and bake until golden on top, about 15 minutes. Meanwhile, using a chilled whisk in a chilled stainless steel mixing bowl, beat the cream with the sugar and wine until peaks form. To serve, spoon warm peach crumble onto dessert plates and top with chilled whipped cream. Serves 6-8.

Peanut oil for frying

1 stick unsalted butter

2 garlic cloves, smashed

2 French bread baguettes

6 (6-ounce) farm-raised catfish fillets

Salt and freshly ground black pepper

1 cup milk

1 large egg

1 cup yellow corn meal

1/2 cup all-purpose flour

1/8 teaspoon ground red pepper

Sliced pickles

2 cups prepared coleslaw

Louisiana hot pepper sauce

Lemon wedges

Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F. Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.

Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot. To assemble the po-boy, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side. Serves 6-8.