Blue Apron ~ Spicy Smoked Trout Sandwiches

Tonight's meal was an easy dish of smoked trout sandwiches with cole slaw and roasted sweet potato.  The sweet potato was tossed with a bit of olive oil and a smattering of Chesapeake Spice Blend, then roasted at 450F for 18 minutes.

The smoked trout was flaked, then mixed with mayo and thinly sliced shallot.

The cole slaw was red cabbage marinated in red wine vinegar and a tad of sugar.  A spot of the cole slaw was added to the sandwich.  The end result was a delicious meal.

Chesapeake Spice Blend, blend equal parts:

     Sweet Paprika

     Ground Yellow Mustard

     Celery Seeds

     Ground Bay Leaves   

Made:  December 27, 2017

5 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars

Blue Apron ~ Crispy Catfish and Parsley Mashed Potatoes

Of course, living in Louisiana, we are well familiar with Cajun-style foods.  This meal featured pan-fried catfish with a spicy Cajun slaw.  Before cooking the catfish fillets, they were marinated in a milk and vinegar solution, then twice dredged in flour.  This made for a crispy crust.  The fish was then topped with a spicy, zesty slaw.

The original recipe called for parsley mashed potatoes, but since hubby doesn't eat potatoes, I substituted a quinoa dish.

The meal was excellent!

Made: June 27, 2016

4 Stars