Recipes from Chef Will’s Demo at the Red Stick Farmers Market

by Kristina, September 15, 2009 | Permalink

On September 12th, Will Spiers, the Baton Rouge store’s seafood specialist, was the Red Stick Farmers Market featured chef with host Chef Celeste Gill. His delicious creations delighted the crowd and here are the recipes:

LOUISIANA PECAN CRUSTED CATFISH (serves 4)
Mix 1/4 cup canola oil, 1 Tbsp. Creole seasoning, 1 Tbsp lemon juice, and 2 tsp. dried thyme.
Rub catfish with half of the mixture and bake in the oven for about five minutes at 475 degrees.
While the catfish is in the oven, mix together 1 cup Panko bread crumbs, 1 Tbsp. parsley, 1/2 cup chopped pecans, 2 Tbsp. parmesan cheese, and the remainder of the oil. Gently press the pecan mixture onto the catfish and continue to cook in the oven until the catfish flakes easily — about 5 to 8 more minutes.

ROASTED BUTTERNUT SQUASH PUREE (serves 4 to 6)
3 ea whole butternut squash cut in half
3 Tbsp. olive oil
1 Tbsp. dried oregano
1 Tbsp. ground allspice
2 Tbsp. brown sugar
Salt and pepper to taste
Rub each squash half with olive oil then generously sprinkle with your allspice and oregano. Roast in the oven at 475 degrees for thirty minutes and let cool for a minute. Once cooled down, scoop out seeds and discard them. Scoop meat out of the shell and place in a mixing bowl. Season well with brown sugar, salt, and pepper. Serve hot! 

Buzz on Buffalo?

by Kristina, September 2, 2009 | Permalink

Buffalo is a delicious way to “lean up” your beef recipes with more protein and less calories, fat or cholesterol than beef. In addition, buffalo is a good source of iron, B vitamins and other key nutrients. The trick to cooking with buffalo is “low and slow” as leaner meats cook and lose moister faster. The lower temperature also provides better texture. With a richer, slightly sweet flavor compared to beef, buffalo earns bonus points for nutrition! Recipes are available at http://www.wholefoodsmarket.com/recipes/.