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Talk Takeaway: Cooking with Pat Neely

Posted on Jul 8, 2013 10:45am

For THE TALK'S Food Festival, Restaurateur, Cookbook Author and Food Network star Pat Neely stopped by for a Talk Takeaway: Cooking segment.  He showed the ladies some of his down home cooking. Here are the recipes!


Blackened Catfish

Recipe courtesy The Neelys

Serves: 4 servings

Ingredients
2 tablespoons peanut oil, for frying
4 catfish filets
1 ½ tablespoons salt
1 tablespoons freshly ground black pepper
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons thyme

Cajun Remoulade, recipe follows

Directions
Preheat a cast iron skillet to medium high with peanut oil.

Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.

Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.

Cajun Remoulade:
2 tablespoon chopped Gherkin pickles
2 teaspoons capers
1 teaspoon chopped parsley
¼ teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce
1/8 teaspoon cayenne pepper
½ cup mayonnaise

Directions
Mix all ingredients together well. Cover and refrigerate until ready to serve.


Grilled Corn Salad 
Recipe courtesy The Neelys 

Serves: 6 servings 

Ingredients
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula

Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows

Directions
Preheat grill or broiler to medium heat.

Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.

Toss the salad with the dressing and serve at room temperature.

 

Neelys BBQ Seasoning:
1 ½ cups paprika
¾ cup sugar
3 ¾ tablespoons onion powder

Directions

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.


Strawberry Frozen Yogurt
Recipe courtesy the Neelys

Serves: 1 quart

Ingredients
4 cups strawberries, hulled and chopped
¾ cup sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt

Directions
A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.

Add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and toss. Cover with plastic wrap and let the strawberries macerate at room temperature for 1 hour.

Add the strawberries with their juices to a food processor. Pulse the berries, and then add the vanilla beans seeds and yogurt. Continue to blend until smooth.

Place in the refrigerator to chill for 1 hour.

Turn your ice cream machine on and pour in the chilled yogurt mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.

Place in the freezer for several hours until hard enough to scoop.



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