Posts Tagged ‘Fish and Seafood’

When I look back on the many great things in life, I always reflect on meals and the good times that are shared around them. There are so many cultures and things to eat that I sometimes wonder,” How does a person eat the same thing everyday?” I rarely eat the same dish in a year because there are so many tasty things to eat. I can attest that I have eaten with people of other religions and political philosophies. We do not agree on anything regarding those topics, but when we sit down to eat awesome food, there is nothing but smiles. God gives us food as a blessing for our hearts, mind, body, and soul. Some want to fight and wage war, I want to eat and enjoy the many great people and things in life. It is much easier to smile than frown. For those who share the same vision. Thank you for the joy you spread around the world. Here are a few of the meals I cooked this year that brought many smiles. If some of them puzzle you? Message me and I will tell you what they are or share a recipe. Bon Appetite!

 

Just to the North of Houston is a small town called Conroe. Conroe is home to Lake Conroe, one of the best fishing and recreational lakes about 40 miles north of Houston. Right off Hwy 105, in Conroe, is one of the best catfish restaurants in the state of Texas. This restaurant is called Vernon’s Kuntry Katfish. http://www.kuntrykatfish.com/

Not to be long on words, I will let the photos do the talking, but I can tell you this, you will not find better prices, and better catfish anywhere in Texas. The green tomato relish and hushpuppies are out of this world. Oh, and the waitresses and staff, fantastic!

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Recently, I tried some kiwi berries. These little fruits are amazing! They taste like a kiwi without all the work of peeling them. You can just pop them in your mouth and eat them. Here is a recipe that I borrowed from 52 Kitchen Adventures.

This dish will make your mouth water!

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Tilapia with Kiwi Berry Sauce

Serves 4

  • 4 tilapia fillets
  • 1/2 C kiwi berry puree*
  • 1/2 C sour cream
  • 1/2 T honey
  • 1/2 t triple sec
  • Orange zest, for garnish

Preheat oven to 375°F. Place fillets in a large baking dish and generously season with salt and pepper. Place a small pat of butter on each fillet and bake around 20 minutes, or until fish flakes easily.

In the meantime, prepare the sauce. Combine kiwi berry puree, sour cream, honey and triple sec in a medium bowl. Pour over prepared fish, then grate a little orange zest on top (be careful not to put too much, as it overpowers the flavors of the sauce).

Have you ever wondered how all those beautiful, tasty, spicy, succulent, crawfish make it to your table? Well, here is the scoop. A flat bottom boat paddles through a shallow pond. The crawfish farmer picks up baited baskets each day, culling the crawfish,  letting the small ones slide back into the water (see slide in photo on side of boat), while the larger ones go to processing for tail meat, or whole in burlap sack to be boiled at some festival, restaurant, or home boil. It’s hot, muddy, dirty work, but rewarding, especially if your are eating the crawfish.

I took this photo in Eunice, Louisiana

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