Recipes
Gitcha some!
Fried Agnolotti
As one of the Tastemakers over at Foodbuzz , I was given the opportunity to review the Wild Mushroom Agnolotti offering from Buitoni's Riserva fresh pasta line. My first thought was to make a simple brown butter and sage sauce for it, but in the end I decided to make an appetizer. I fried them and served them with warm marinara for dipping. I only had one, as my ladies made relatively quick work of them, but I really enjoyed it. Next time I think I'll double the batch and hold some back.
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Fried Creole Catfish Sammich
Tonight I had a serious hankerin' for a fish sandwich. So, I remedied the situation by frying up about a 10-inch catfish fillet and laid it on a toasted roll with some Creole tartar sauce that I whipped up. Here you have a serious man-sized fishwich!
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Funky Refried Beans
I love beans! I love all kinds of beans cooked just about any way. I love them steamed, sauteed, baked, fried and refried. Here is a quick recipe for the latter. These are refried beans taken to, dare I say it, another level. I generally hate that expression, but I couldn't resist. Sorry. I normally try to say something more about the recipe at this point, but I'll be honest and say that I don't know what else to say. They are beans and they are good. There. That's all I've got.
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