Recipe: Dijon Grilled Catfish

If you live down South, the 4th of July may mean catfish instead of steak, but that doesn't mean you have to work any harder for your meal!

This simple recipe makes a great alternative to regular old burgers for your holiday barbecue this weekend - and it's really quick and easy, so you can get the food grilled fast, and go enjoy the company of your friends and loved ones. (Keep in mind that catfish is a flaky fish, and a grill basket may make things easier for you.)

Have a very Happy 4th of July!

Dijon Grilled Catfish
(Serves 4-6.)

Ingredients:

36 ounces catfish fillets
sprinkle salt and pepper to taste
4 tsp olive oil
3 tsp Dijon mustard
2 tsp lemon juice
1 tsp black pepper
lemon zest, for garnish if desired   

Directions:

• Oil the grill grates or a fish basket and prepare grill to medium-high heat.
• Rinse fillets, then pat dry. Sprinkle with salt and pepper. 
• In a bowl, whisk together the olive oil, mustard, lemon juice, and black pepper. Spread this mixture on fillets and rub until covered well.
• When grill is preheated, place fish fillets on grate (or in basket) over indirect heat, cover grill, and cook until fillets are opaque and flake easily.  This should take about 12 to 16 minutes depending on the size or thickness of fillets. Turn once during cooking time.

Fall Recipe: Braised Brussels Sprouts In Dijon Butter Sauce

The bane of every child's existence, Brussels sprouts often can become an adult favorite - and can lend themselves to surprisingly sophisticated dishes. Try this one for a simple but flavorful take on this healthy fall vegetable - available at many farmer's markets across the US this time of year. And if you hated Brussels sprouts as a kid and haven't tried them since, maybe it's time to revisit this nutritional powerhouse food!

Braised Brussels Sprouts In Dijon Butter Sauce
(Serves 2-4.)

Brussels sprouts (Photo credit: Wikipedia)

Ingredients:

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
Salt and black pepper

Directions:

• Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
• Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
• Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
• Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender. When they are tender, drain well through a strainer or colander.
• After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
• Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
• Season with salt and pepper to taste.

Recipe: Ginger Mustard Marinated Pork Tenderloin

Here is a hearty and delicious recipe fancy enough for a holiday feast, yet simple enough to make for a Sunday family dinner. Ginger and soy sauce gives this classic cut of meat an Asian twist of big flavor which will tantalize the most advanced palate, and they'll never need to know it only has 6 ingredients!

Easy enough for beginner to intermediate cooks, but those who eat it may just mistake you for a gourmet chef!

Ginger Mustard Marinated Pork Tenderloin
(Serves 4 as a main dish.)

Ingredients:

(Photo credit: Wikipedia)

1.5 lb pork tenderloin (naturally raised or organic)
1/4 cup soy sauce
1 tsp Dijon mustard
1 clove garlic, minced
2 tsp fresh ginger root, grated
2 tsp coarse ground black pepper
* serve with sauteed shredded red or green cabbage, optional (see suggestion below)

Directions:

• If pork tenderloin is in two parts, tie together with butchers string.
• Put the soy sauce, mustard, garlic, and ginger in a large ziploc plastic bag and shake to mix.
• Set the pork in the plastic bag and shake around to coat pork well.
• Place the pork in the refrigerator for 4 to 8 hours (overnight is fine), turning plastic bag over several times to make sure pork is marinated evenly.

To cook:

• Remove the pork from bag, letting marinade drip off; set pork in dish and evenly sprinkle with black pepper.
• Preheat grill or oven and cook until internal temperature of pork reaches 150 degrees.
• Remove and let rest 5 to 10 minutes before slicing into thin slices to serve.

Serving Suggestion: For a side dish, saute shredded cabbage (cole slaw) in hot skillet until just tender.  Sprinkle a touch of soy sauce in skillet and stir into cabbage to season.

Recipe - Tarragon Dressed Baby Spinach Salad

If you're looking for a tasty spinach recipe to use up some of that fresh spinach that's currently taking over your garden, here's a good one to add to your repertoire. A twist on the classic "Spinach & Bacon Salad," this one offers the aromatic sweetness of tarragon, combined with the tang of lemon juice and mustard. This one will also get rave reviews at your next potluck!

Tarragon Dressed Baby Spinach Salad

Ingredients:

8 to 10 cups fresh baby spinach
8 strips bacon, diced and fried crisp, drained
2 eggs, hard cooked, and chopped
4 green onions, chopped, including the tops
1/2 cup mayonnaise
2 tsp stone ground mustard
1 Tbsp tarragon vinegar
1/4 cup lemon juice
1/2 cup olive oil
1/8 tsp honey
kosher salt
freshly ground black pepper

Directions:

1. Put spinach in salad bowl, top with bacon, egg crumbles, and green onions.
2. In separate bowl, whisk together remaining ingredients until smooth.
3. Pour over salad and serve immediately.
4. Add more salt and pepper if desired.