Blackened Catfish

by Chef Ryan Trimm

Ingredients

• 4 5-7 ounce filets of fresh Catfish
• To taste blackening Seasoning, unsalted
• To taste salt
• 4 tablespoons butter, unsalted

Directions

1. Place a cast iron skillet on the stove on high.
2. Dust each filet of catfish in a little salt and blackening seasoning.
3. Place a teaspoon slab of butter on each and turn it face down in the pan.
4. Cook until it reaches the desired darkness then flip the fish and finish.

Cornless Succotash

by Chef Ryan Trimm

Ingredients

• 2 cups field peas, I prefer lady peas, blanched
• 1 cup tomatoes, diced or halved if grape tomatoes
• ½ cup smoked bacon, diced (we prefer Allen Benton's)
• 1 medium yellow onion, julienned
• ½ bunch Italian parsley, chopped fine
• ¼ bunch Thyme, chopped fine
• ½ cup chicken stock
• 2 tablespoons butter
• To taste salt & pepper

Directions

1. Render your bacon over medium high heat.
2. Add your onions and cook to golden.
3. Add peas and toss in pan.
4. Add stock and reduce by over 1/2.
5. Add remaining ingredients and slightly heat just enough to melt the butter.
6. Serve you catfish over the succotash, and we like to throw in some fresh
buttermilk biscuits or cornbread for sopping up the goods.

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