Pinhead Oat Crusted Catfish Roasted Cauliflower And Mustard Greens And Lemon Cream Recipes

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

PINHEAD OAT-CRUSTED CATFISH, ROASTED CAULIFLOWER AND MUSTARD GREENS, AND LEMON CREAM

Steps:

• Preheat the oven to 400°F (205°C).
• In a large bowl, toss the mustard greens with 1 teaspoon of the oil and season with salt and pepper. Set aside.
• Trim the cauliflower and break it into florets. Put the cauliflower and garlic in a 9-by-13-inch (23-by-33-cm) baking dish, drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper to taste. Toss to coat with the oil. Roast until the cauliflower is very tender and golden brown, about 40 minutes.
• Meanwhile, in a small saucepan, heat 1 tablespoon of the butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by about half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in the lemon juice. Remove from the heat. Season with salt to taste and set aside, covered to keep warm.
• Add the greens to the cauliflower and toss with a metal spatula. Sprinkle with a little water and roast until the greens are wilted and tender and beginning to crisp, 5 to 7 minutes.
• In an extra-large sauté pan (or two large ones), heat the remaining 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and lay each fillet on the oats, pressing gently so the oats adhere to one side. Put the fish in the pan (or pans), oat side down, and cook without disturbing until the oats are nicely browned and the opaqueness has moved about a third of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a metal spatula to carefully turn the fish over and cook until just opaque throughout, about 4 minutes. Pile the cauliflower, garlic, and greens on 4 serving plates, top with the fish, and spoon some of the sauce over everything. Serve immediately.

CORNMEAL-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

ROASTED CAULIFLOWER

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.