My apologies to my two readers out there…that includes you, Mom…I’ve been sick the past few days. Not the swine flu, methinks, but enough to be pretty much on my duff for three days.

Meanwhile, I’m still not with it enough to write a proper post. I still owe you the scoop on last Thursday’s Celebrity Chef Cook-Off at Pulaski Tech, as well as the press conference on the upcoming Argenta Fall Foodie Fest. (Remember to save the date, Oct. 17, and swing by after the Race for the Cure!)

So.

It just so happens that the fabulous Chef Shane Henderson of Argenta Market dropped a little gift in my email inbox, sometime during my unfortunate incarceration in an ill body. And I pass along this gift to you, a handful of fun recipes with a Southern kick. Tell him thanks by stopping by his fabulous tent at the soon-ending Argenta Certified Arkansas Farmer’s Market, or at his soon-opening Argenta Market storefront on Main Street, North Little Rock. Enjoy!

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(Recipes and commentary verbatim from Chef Shane Henderson)

Catfish Cake

I love Crab cakes, a few years ago I decided we needed an Arkansas version, so I turned to catfish.  I found that it worked well as a cake or simply mixed as a catfish salad which is great for fish tacos or as a dip.  You can use catfish that was fried the day before, finally a way to get to use leftovers from that big fish fry.

Makes 4 servings

• 1 pound fried catfish (recipe follows)
• 1/4 cup mayonnaise
• 1/3 cup diced red onion
• 1/3 cups diced red bell pepper
• 1/3 cup diced green bell pepper
• 2 large eggs beaten
• 1 ounce lemon juice
• 3 Tablespoons fresh parley chopped
• 1 Tablespoon fresh cilantro chopped
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon your favorite hot sauce
• 2 cups breadcrumbs
• 2 teaspoons neutral flavored oil, more as needed

Breakup catfish into a large bowl, add all remaining ingredients except breadcrumbs.  Use your hands to mix the ingredients.  Add breadcrumbs a little at a time until a consistency is reached which will hold together.  Taste and adjust seasonings as you prefer.  Form mixture into 4-6 2-3 inch wide “cakes”.   In a non stick skillet heat oil.  Place cakes into the oil and cook 2-3 minutes on each side until browned and heated through.  Serve on a mixed green salad, with tarter sauce, or a spicy chipotle mayonnaise.

Fried Catfish

• 2 cups all purpose flour
• 1 cup yellow corn meal
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound of catfish filets
• 1 quart buttermilk
• Vegetable oil, enough to cover fish

Heat a fryer or a deep pot halfway filled with vegetable oil to 360 degrees F. Place catfish in bowl covered with buttermilk.  In a separate bowl, combine the flour, seasonings, and the cornmeal. Dredge the catfish in the flour mixture and carefully place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels, adjust seasoning with salt immediately.

Fall Salad

• 2 Pears, Apples (Any apple will work I like the tartness of the Granny Smith or Stella Apple for this salad)
• 1 Pound mixed salad greens, washed and dried
• 8 ounces Dried Figs
• 1 Small Red Onion
• 4 ounces blue cheese (parmesan will work, even if you aren’t a fan of blue cheese it plays off of the apples really well in this salad)
• Candied Pecans

Dice the apples and place them in the juice of half a lemon and cover with water; reserve the other half of the lemon for the vinaigrette. Cut the red onions into small, thin rounds. Toss all ingredients together with a small amount of salt, top with vinaigrette and toss again.

Vinaigrette

This vinaigrette is so easy and helps accent all the flavors already going on in the salad.

• Juice from 1/2 lemon
• 2 oz. balsamic vinegar
• 6 oz. good quality olive oil
• 1 teaspoon honey

Mix the ingredients in a small jar, top with a lid and shake to combine, then add salt and pepper to taste.