Catfish BBQ Sauce (Marinade)

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon olive oil

1 tablespoon lime juice

2 tablespoons cider vinegar

1/2 cup red wine

1 tablespoon dry mustard

1 tablespoon chili powder

1 teaspoon paprika

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt

1 teaspoon pepper

Instructions

Mix all ingredients in a medium bowl, then pour over catfish pieces in a plastic sealable bag and marinate 30 minutes.  Drain and put the fish on a grill.  Boil the marinade for 10 minutes, then you can use it to brush on the fish during cooking.


Almost Dreamland’s BBQ Sauce

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Here is my approximation of Dreamland’s dreamy sauce.

Ingredients

1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Instructions

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Chicken Groundnut Stew (Hkatenkwan)

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Groundnut or peanut soups and stews are extremely popular in the cooking Ghana and Mali in West Africa; in fact, some consider it to be the most popular of all Sunday meals.  Chicken is usually the preferred meat, but we have found that a variety of meats and seafood are also used, including beef, lamb, smoked fish, and crabs.

Ingredients

  • 1 cup water
  • 10 to 12 pieces of chicken, rinced and drained
  • 1/4 cup grated fresh ginger
  • 2 teaspoons hot curry powder
  • 2 tablespoons crushed dried Thai chiles, or other hot dried red pepper
  • 1 cup chopped onions
  • 3/4 peanut butter
  • 2 tablespoons tomato paste
  • 1 cup tomato pulp
  • 1 teaspoon salt
  • 1/2 teaspoon freshly group black pepper
  • 6 cups chicken stock or water
  • 1 pound eggplant, peeled and cut into 1 inch cubes
  • 1 cup fresh or frozen okra
  • * Garnish: dieced pimentos

Instructions

Pour the water into a large saute pan, add the chicken, ginger, curry powder, chilies, onion, and saute the mixture for 15 minutes, turning several times.

While the chicken is cooking, mix together the peanut butter, tomato pulp, salt, and pepper and stir it into the chicken.  Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

When the chicken is tender, add the eggplant and the okra and simmer for 10 minutes, stirring twice.  If the stew is thickened enough, serve it immediately.  If the stew still has too much liquid, simmer it uncovered for several minutes.

Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce

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This South African recipe is a party favorite.  However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so removed from the pan the moment it is done.

Ingredients

  • 1 1/2 pounds calamari tubes, throughly cleaned
  • 1/2 cup flour
  • 1 teaspoon milled black pepper
  • 2 teaspoons cayenne
  • 7 ounces butter
  • 2 tablespoons crushed garlic
  • Fresh lemon juice
  • Lemon wedges for squeezing
  • Nigerian Fried Red Pepper Sauce

Instructions

Slice the calamari according to size; smaller specimens are better cut in half, lenghtwise, laid flat and each piece scored lighly in a diamond pattern.  Next, toss the calamari in the flour seasoned with the black pepper and cayenne.

In a large, non-stick frying pan, heat the butter and oil until it starts to brown.  Stir in the garlic, add the calamari and cook for one and a half to two minutes, depending on the thickness.  Press it down with a spatula to brown nicely.  Cook the calamari in batches, to control how quickly it cooks.

Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top.  Last, spoon the sauce over the appetizer.  Garnish with lemon wedges and serve with rice.

Avocado Smoked Fish with Hot Sauce

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This recipe is from Zaire, where its is know as “Senegalese Quiche.”  Feel free to choose another hot sauce to serve over this dish.

Ingredients

  • 4 hard-boilded eggs
  • 1/4 cup milk
  • 1/4 cup lime juice
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup vegtable oil
  • 2 tablespoons olive oil
  • 1/2 pound smoked fish, such as salmon
  • 2 large ripe avocados
  • 1 red bell pepper
  • 1 can pimentos (cut in strips)
  • 1/4 cup West African Pili-Pili Sauce

Instructions

Peel the hard-boiled eggs and take out the egg yolks.  Mash the egg yolks in a large bowl.  Mix in the mild and stir until if forms a smooth paste.  Add 1 tablespoon of the lime juice, the sugar and salt.  Mix well.  Pour in the vegetable oil and olive oil.  The stir in the rest of the lime juice.  In a separate bowl, place the chipped egg whites and flaked smoked fish.  Make sure all of the skin and bones are removed.  Then add the fish and egg whites into the sauce; toss gently and thoroughly.  Refrigerate mixture and then just before serving, cut avocados in half, take out seeds and all brown fibers.  Spoon mixture into avocado halves and top with either pepper strips or pimento strips.  Spoon the hot sauce over the dish and serve immediately.