June/July 2012 - Coulee Region Women Magazine

cATFiSH cAKeS WiTH
PineAPPLe SALSA
from the Historic Trempealeau Hotel
Serves 3 as appetizer.
1 8 oz. catfish fillet without skin
¼ cup shredded coconut
¼ cup chopped white onion
1 egg, gently beaten
2 tsp. dry breadcrumbs
1 clove garlic, minced
1 tsp. Worcestershire sauce
½ tsp. dried thyme
½ tsp. curry powder
½ tsp. salt
¼ tsp. red pepper flakes
Canola oil for pan frying
1½ cups pineapple salsa (a restaurant secret; use a sweet salsa
of your choice)
Cut catfish into ⅛-inch pieces, transfer to mixing bowl. Stir in
the rest of ingredients except oil and salsa and shape into nine 2-inch
patties. You may chill cakes in freezer for 1 hour before cooking to
help them keep their shape.
Heat oil to medium high in large saucepan. Fry fish cakes for about
2 minutes per side, until golden brown. Drain on paper towels and
serve with pineapple salsa.
290 calories, 12g fat, 16g protein, 33g carbohydrate, 3g fiber,
500mg sodium.
WiLD MUSHrOOM GrATin
WiTH crOSTini
from Signatures Restaurant
Serves 4 as appetizer.
1 T canola oil
1 tsp. chopped shallots
2 tsp. chopped garlic
¼ cup white wine
1½ cup heavy cream
½ cup fresh shredded Parmesan cheese
½ tsp. mixed herbs: oregano, rosemary, thyme, sage, parsley
2 cups chopped and sliced fresh mushrooms, such as button,
shiitake, portabella, oyster
Salt and pepper to taste
1 baguette
Heat oil in sauté pan over medium heat. Once the pan is hot,
add mushrooms, sauté for 3 minutes, add shallots and garlic. Do
not allow the garlic to brown. Deglaze the pan with white wine and
reduce by half. Add cream, reduce over medium heat by one-third or
until thickened. Add Parmesan cheese and herbs, salt and pepper to
taste. Stir constantly.
Serve with warm baguette slices, toasted or grilled and lightly
brushed with a good olive oil.
532 calories, 47g fat, 8g protein, 24g carbohydrate, 4g fiber,
400mg sodium.
www.crwmagazine.com JUNE/JULY 2012 45