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Ummmmm...... Good Eats!by Dee Dee Kumpf
Winter in central Illinois is LONG, not to mention cold, damp and dreary! When the only fishing is in a two foot hole through four feet of ice in a deep freeze, we need to find other things to lighten our spirits. There are always the usual fishing shows and we MUST get our equipment ready. Don’t forget the shopping for rods, reels and new lures! But, when my fishing partner Kevin Patton invited me to attend a fish and wild game cooking seminar, I jumped at the chance. I really do enjoy trying to cook different things. The seminar was given at the Lexington Community Church by Chef Todd from the renowned Jim’s Steakhouse in downtown Peoria. Interestingly, he has cooked there for famous anglers Shaw Grigsby and Roland Martin, as well as many other celebrities. This evening for us he would present four recipes, two using venison and two using fish. The meat was all donated by the church’s pastor, Michael Steffa, and others. Since I am writing this for a fishing web site, I will concentrate mostly on the fish recipes. The first recipe used catfish fillets. He asked the group if anyone had any different ideas for the batter for fish fillets. One suggestion was to use some pancake batter to add subtle sweetness. I may have to try that sometime.
Tonight Todd was using Cajun potato chips for a little extra kick. He said ‘Cajun’ originated in New Orleans when a chef named Paul Perdone literally burned some redfish he was preparing and thus invented ‘Cajun’ or blackened cooking. This recipe is simple enough for anyone. Todd made sure the fillets were patted dry with paper towels. The fillets were first dipped in a seasoned flour mixture, making sure to shake off the excess flour. Then they were dipped in eggs, then in the crushed Cajun potato chips, and popped into the oven. I did not hear him say, but I imagine an oven temperature of 400 degrees would work fine. Depending on the thickness of the fillets, it should take 20-30 minutes. You can always ‘peek’ in the thickest part of one fillet to check. Todd said you want the fillets to still be a little moist. Something I will have to remember is that he added some more seasoning just as they came out of the oven. He suggested serving these fillets with a red skin potato salad made with dill, red onion, and celery . . . ummm!
Todd had a couple additional suggestions relating to the catfish fillets. For a different batter, pat dry hash browns (thawed if frozen) and use them in place of the potato chips. As an avid potato lover, this is a must-try for me. Also, add a twist to ordinary tartar sauce by adding some tarragon seasoning or hot sauce. The best part of this seminar was, not only did we get to see the chef in action and smell all the wonderful aromas, we got to taste a generous portion of each of the entrees. This first dish with the catfish was my personal favorite of the evening. There was no time to wait between entrees. Next up were venison sliders, enhanced with a rich blue cheese sauce. Venison is excellent in illinois because of the crops and is a healthy, lean source of protein. I believe that Todd used shoulder meat for this recipe. These mini-burgers could be grilled, but with the winter weather they were baked in the oven at 400 degrees. They were delicious.
The sauce added just enough flavor and was even enjoyed by those attending who do not usually care for blue cheese. Todd added more blue cheese toward the end as needed to thicken the sauce to the desired consistency. He mentioned that other cheeses such as swiss, gorgonzola, and cheddar could be substituted for the blue cheese. He suggested serving these little burgers with some sweet potato fries. By now the second fish entree was in the oven. Before I move on to that dish, I want to mention the other venison dish. Todd used back strips dredged in seasoned flour. They were then fried in oil in a skillet. Halfway through the cooking of the meat, mushrooms and onions were added. He then added the remaining ingredients, emphasizing no need to measure precisely! Although it is not on the recipe, Todd also added a good amount of chopped garlic. Once everything was well mixed in the skillet, wine was added and it briefly flamed up. In the culinary world this technique is referred to as flambé cooking. Todd noted that using Drambouie instead of wine will definitely take this dish up a notch! Lastly, Heinz brown gravy in a jar was added and the skillet was allowed to simmer a few more minutes before serving - ideally with mashed potatoes Todd added. Again, when we each got our taste it was a delectable take on what we usually know as Steak Dianne, which originated at the Brown Derby in California.
For my partner, with his fondness for almonds, the salmon dish was his favorite. This recipe used salmon fillets that can be pan seared, broiled, or grilled until done. The secret was in the sauce! Todd first melted butter in a skillet. He added almonds, tossing and stirring them until they were toasted. Then a little salt (he always uses Kosher salt) and pepper to taste. Being cautious, he added Amaretto almond liqueur, which briefly flamed. Heavy cream was added and the mixture was simmered to reduce it down. More butter was added before simmering another five minutes. The recipe does not mention this, but Todd added a little sugar at the very end. This unusual take on plain salmon was delightful and extremely flavorful. As Todd suggested, it would be perfect paired with some type of rice. All-in-all this event was fun, informative and very filling! As if we had not had enough, some ladies baked pumpkin squares and brownies for those of us with a sweet tooth. It's a good thing we did not eat dinner beforehand. In ending, a big thanks to Todd and the people who helped put on this event and the church for letting them use the new kitchen. I hope they do it again next year! I’ll be back! For a list of the four recipes that Chef Todd prepared for us, click on: Fish and Venison Recipes For a unique and enjoyable dining experience, consider Jim's Steakhouse in downtown Peoria. Check out their web site to see what they have to offer at: www.jimssteakhouse.net To learn more about the Faithful Fishermen, visit their web site at: http://www.lexcc.org/index.php |
