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Seafood

Ingredients

Steps

Other Preparation Methods

Nutritional information

Cornmeal-Crusted Catfish

Place fish, buttermilk, and 1 teaspoon seasoning in medium bowl; stir to coat and let stand 15 minutes. Combine cornmeal and remaining 1 teaspoon seasoning in shallow dish.

Preheat oil in large sauté pan on medium 3–5 minutes. Remove fish from buttermilk mixture, letting excess drip off, and place in cornmeal mixture, pressing with fingers to adhere evenly (wash hands). Place fish in oil and cook 3–5 minutes on each side until coating is golden and centers of fillets are 145°F. Combine tartar sauce and pimientos, serve with fish.

Chicken

Irene’s Baked Rosemary Chicken

Preheat oven to 425°F. Mix all ingredients (except chicken) in a large bowl. Add chicken to bowl and toss to coat well.

Arrange chicken in a single layer in 13- x 9-inch baking dish and bake for 28–35 minutes until chicken is 165°F.

Braised Short Ribs with Root Vegetables

Peel potatoes, carrots, parsnips, and turnips, then cut into 2-inch chunks. Cut celery into 2-inch pieces. Coat beef with salt and pepper (wash hands).

Preheat large Dutch oven on medium-high 2–3 minutes. Pour in oil, then add ribs (in batches); cook 2–3 minutes on each side until browned. Remove and cover to keep warm; repeat with remaining ribs.

Add vegetables and tomato paste; cook and stir 2–3 minutes until tomato paste browns. Reduce heat to medium-low. Add stock, thyme, and bay leaves; nestle beef into liquid. Cover and simmer 1 ½–2 hours until beef is 145°F and vegetables are tender. Remove beef and vegetables.

Combine potato starch and water. Pour into stock mixture, whisking continuously until fully incorporated. Simmer 2–3 minutes, stirring occasionally, until mixture thickens. Cut each rib into 4 pieces. Serve beef with vegetables and gravy on the side.

Caribbean-Style Jerk Chicken 

Place all ingredients (except chicken) in food processor bowl (or blender); process until blended. Coat chicken with marinade (wash hands); cover and chill 2 hours (or overnight) to marinate.

Preheat grill (or grill pan) on medium-high; discard marinade. Grill chicken 18–20 minutes, turning occasionally, until grill-marked and 165°F. Serve.

Other preparation methods

Grilled Chili-Lime Salmon

Preheat grill (or grill pan) on medium. Chop garlic finely. Juice 1 lime (2 teaspoons); cut remaining lime into 4 wedges. Combine garlic, lime juice, chili powder, sugar, and salt.

Coat salmon with spice mixture (wash hands). Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lime wedges. <strong>Note: </strong>Always check fish for bones.

Homestyle Pot Roast

Preheat oven to 300°F. Cut onion into large slices; peel carrots and cut into thirds. Season chuck roast with seasoned salt and pepper; place in roasting pan with onions, carrots, and 1 cup water (wash hands); cover with foil and bake 3 hours.

Whisk potato starch and remaining 2 tablespoons water; add to pan. Cook 30–40 minutes, uncovered, until roast is 195°F or until desired tenderness. Remove roast from pan and place on serving plate; top with juices and vegetables. Serve.

Slow Cooker Beef Oxtail–Collard Greens Noodle Bowl

Preheat a large skillet over medium-high heat. Next, season the beef oxtail with creole seasoning, kosher salt, and black pepper evenly and rub on both sides. Place olive oil in the pan and brown oxtail on both sides until evenly browned.

Place the browned oxtails into slow cooker, then add the yellow onions, collard greens, beef broth, turkey necks, and vinegar.

 Place lid on slow cooker and cook on LOW 4 hours until fork-tender or desired doneness.

Place ½ cup cooked macaroni into a medium-size bowl. Next, carefully place desired amount of cooked oxtails and collard mixture into the bowl with the macaroni. Lastly, ladle ½ cup hot cooking liquid into the bowl. Garnish with green onions, okra, tri-color peppers, and hot sauce as desired.

Achiote-Marinated Chicken with Roasted Potatoes and Peppers

Cooking Sequence

Steps- Achiote-Marinated Chicken 

Steps- Roasted Potatoes and Peppers 

Preheat oven; prepare chicken and begin to bake (20 minutes)

Prepare potatoes and bake with chicken (15 minutes)

Nutritional Information

Braised Oxtails with Root Vegetables

Preheat oven to 300°F. Peel carrot and turnip, then cut carrot, turnip, celery, and onion into ¾-inch cubes.

Heat oil in 4-quart stockpot on medium 4–5 minutes. Season oxtails with salt and pepper; place in pot (in batches) and cook 4–5 minutes on each side until well browned. Repeat with remaining oxtails. Remove from pot (leaving 2 tablespoons drippings in pot).

Return pot to heat on medium-high. Add carrots, turnips, celery, onions, tomato paste, and anchovy. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in wine, scraping bottom of pan, then stir in stock and raisins and bring to a boil.

Arrange oxtails in roasting pan. Pour vegetable mixture carefully around oxtails; nestle bay leaf, parsley, and rosemary into liquid. Wrap pan tightly with foil and bake 2 ½–3 hours until oxtails are 195° and very tender.

Let stand 10 minutes, then remove foil, bay leaf, and herb sprigs. Serve oxtails, vegetables, and braising liquid over egg noodles, if using.

See the Caribbean and Southern style main dish recipes available from Publix Super Markets.