1. Whisk together the pecan meal, flour, salt and pepper in a shallow bowl. 2. Clean the catfish fillets and pat dry. 3. Dredge the fillets in the pecan meal mixture until coated evenly. 4. In a heavy ...
Chef John Fleer has been a driving force behind Appalachian cuisine and farm-to-table cooking. He owns cafe-bakery The Rhu in Asheville, North Carolina, and previously owned Rhubarb and Benne on Eagle ...
1 pound haricots verts (long, slender “French-style” variety, see note), stems removed but ends left untrimmed 12 ounces cherry tomatoes, halved 2 tablespoons olive oil Sea salt Freshly ground black ...
Makes 2 servings. Recipe is by Teresa B. Day. ½ cup pecan meal or finely chopped pecans 1 tablespoon flour 1 teaspoon salt ½ teaspoon black pepper 2 large or 4 small catfish fillets 1 tablespoon olive ...
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