Fall Flavors Make U.S. Farm-Raised Catfish Shine

<b>Fall Flavors Make U.S. Farm-Raised Catfish Shine</b>“></td>
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<p>(<a href=NewsUSA) – As autumn brings that special nip into the air, Americans start looking for hearty dishes. But a filling meal doesn’t have to mean a dish high in fat and calories — a lean fish can bring plenty of flavor to the table.

Take U.S. Farm-Raised Catfish. These fish are raised on a specially formulated diet of whole grains, ensuring a mild and clean flavor. Nutritious U.S. Farm-Raised Catfish fillets are high in protein and low in saturated fat.

See how seasonal flavors complement catfish with this recipe for Potato Crusted Catfish with Granny Smith Apple & Jalapeño Glaze:

Potato Crusted Catfish with Granny Smith’s Apple & Jalapeño Glaze

Makes 2 servings

2 U.S. Farm-Raised Catfish fillets

2 medium sized potatoes, peeled and cut in paper-thin slices

1 tablespoon Dijon mustard

1 tablespoon Creole Mustard

1 tablespoon honey

1 teaspoon cider vinegar

4 tablespoons olive oil

For the glaze

1/4 cup apple jelly

1 tablespoon water

1/2 apple, peeled and diced

1/2 jalapeño, seeded and diced

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix together mustards, honey and vinegar.

3. Spread the mustard mixture over the tops of the catfish fillets; arrange potato slices over the mustard, pushing down gently.

4. Heat olive oil in a nonstick skillet over medium high heat. Place the catfish potato side down into the pan. Cook four to five minutes.

5. Remove the fillets, and place them on a baking sheet. Place in the oven and bake 12 minutes, or until potatoes are golden and fish is cooked through.

6. Remove the catfish from the oven to a serving plate.

7. Take a small sauce pan, and combine glaze ingredients. Warm slightly and drizzle over the fillets.

Triple Your Taste Experience With Berry Cobbler

<b>Triple Your Taste Experience With Berry Cobbler</b>“></td>
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<p>(<a href=NewsUSA) – For a grown-up twist on a childhood favorite, try the Oregon Raspberry & Blackberry Commission’s recipe for “Raspberry-Blackberry Cobbler with Triple Ginger Biscuit Topping.” Crystallized, fresh and powdered ginger lend the berries a sophisticated spiciness:

Raspberry-Blackberry Cobbler with Triple Ginger Biscuit Topping

Serves 12

Fruit Filling:

1 1/2 cup granulated sugar

6 tablespoons cornstarch

2 teaspoons grated lemon peel

3/4 teaspoon ground cinnamon

6 cups fresh or frozen blackberries

6 cups fresh or frozen red raspberries

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 375 degrees Fahrenheit. Butter a 13x9x2-inch glass baking dish. Mix first four ingredients in large bowl. Add berries and lemon juice, toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes for fresh berries, 45 minutes for frozen berries.

Biscuit Topping:

2 cups all-purpose flour

1/2 cup finely chopped crystallized ginger

1 tablespoon grated fresh ginger

1 teaspoon powdered ginger

1/2 cup plus 1 tablespoon granulated sugar

1 tablespoon baking powder

1 teaspoon grated lemon peel

3/4 teaspoon salt

6 tablespoons chilled, unsalted butter, cut into pieces

3/4 cup plus 2 tablespoons chilled whipping cream

1/4 teaspoon ground cinnamon

Mix flour, the gingers, 1/3 cup sugar, baking powder, lemon peel and salt in a medium bowl. Using fingertips or a food processor, work in butter until mixture resembles coarse meal. Add cream and stir until dough forms by hand or with processor. Turn dough out onto a floured surface and knead gently until smooth. Roll out to 3/4 inch thickness. Using a 2-inch cookie cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.

Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon chopped crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; sprinkle over biscuits. Bake cobbler until biscuits are golden, about 25 minutes. Serve warm or at room temperature.

Fire Up the Grill With Great Burgers

<b>Fire Up the Grill With Great Burgers</b>“></td>
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<p>(<a href=NewsUSA) – Nothing signifies the start of grilling season like a big, juicy burger hot off the fire. America’s love affair with the great taste of hamburgers has been going strong for more than 100 years.

While some “burger purists” would argue that the only condiments a burger requires are ketchup, mustard and a few pickles, other more adventurous “burger aficionados” enjoy spicing things up. Omaha Steaks Executive Chef Karl Marsh offers this recipe for his “Shanghai Burger,” which takes the burger to the next level:

Shanghai Burger

1 5-ounce Omaha Steaks Burger

2 tablespoons teriyaki sauce

1 leaf iceberg lettuce or one burger bun

2 shiitake mushrooms, grilled

1 pineapple slice

1 tablespoon Curry Mayonnaise (recipe follows)

1 teaspoon sesame seeds

1 tablespoon chopped roasted red peppers

1 tablespoon chopped green onions

1 tablespoon chopped peanuts

Preheat grill. Grill burger until juices run clear; do not overcook. Grill mushrooms and pineapple slice. Remove burger, mushroom and pineapple from grill; brush all generously with teriyaki sauce and glaze. Place lettuce leaf on plate, and spread with Curry Mayonnaise. Top with burger, garnish with mushrooms and pineapple slice. Sprinkle with sesame seeds, red peppers, green onions and chopped nuts. If using burger bun, toast on grill and spread Curry Mayonnaise on one side and teriyaki sauce and glaze on other.

Curry Mayonnaise

1/2 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon ground ginger

1 teaspoon sugar

Combine all ingredients and mix well. Refrigerate until ready to use.

Whatever type of burger you choose, keep these tips in mind:

– Cook burgers to an internal temperature of 160 degrees Fahrenheit — the center may still be slightly pink, but the juices will run clear.

– Avoid patting down burgers with a spatula because this will push out the juices and cause flame-ups.

– If serving with cheese, melt on burgers for 1 to 2 minutes before removing from the grill.

– To toast hamburger buns, either place face-down on the grill or face up in the broiler or toaster oven for approximately one minute.

– Try other hamburger “bun” options including lettuce leaves, sliced French bread, tortillas or pita bread.