#257 - Kitchen Talk

Chris Miles, host of the radio show HouseTalk on NewsTalk 820 WBAP in Dallas-Fort Worth, joins Carol to shed some light on kitchen design. He shares a terrific trout almondine recipe, adapted for use with catfish in this instance. It would work wonderfully with any mild white-fleshed fish fillets. Carol provides a quick side dish that complements the catfish deliciously. If you would like more information about home improvement or Chris's radio show, please visit his website at: www.remodelingshow.net.

Confetti Rice & Pasta

Serves 4 as a side dish

1 tablespoon butter

1/2 cup thin spaghetti, broken into 2-inch lengths

3/4 cup converted rice

1 1/2 cups chicken broth (or water)

1 carrot, shredded

1/2 cup frozen peas

salt & pepper to taste

Melt butter in a saucepan and stir in broken spaghetti. Cook for 2-3 minutes on medium heat, stirring occasionally. Add rice, chicken broth, carrot, peas, and salt and pepper to taste. Bring mixture to a boil. Reduce heat to low and cook, covered, for 20 minutes. Serve hot.

Catfish Almondine

Serves 4

1 cup sliced almonds

1 cup flour

3 eggs, lightly beaten

4 catfish fillets, about 4 ounces each

2 tablespoons butter

2 tablespoons vegetable oil

Place sliced almonds in a food processor and process for 5-10 seconds, until almonds are coarsely chopped. Place flour, eggs, and chopped almonds in three separate shallow bowls. Dredge each fish fillet in the flour, turning to coat, then dip in eggs, turning to coat, and finally in the almonds, turning to coat. Reserve each almond-coated fillet on a plate. Heat butter and oil in a large skillet on medium heat, until butter is melted. Add reserved fish fillets and cook for 5 minutes on each side, until cooked through and opaque in the center. Season with salt and pepper to taste, if desired, and serve hot.

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