Recipe
On October 8, 2002 Team SOA (Spiritual Outdoor Adventures) with Jimmy Sites
and Marty Roe, from the country band Diamond Rio, filmed a wonderful adventure
on the Little Red River. Please visit www.jimmysites.com
for all information regarding SOA and upcoming episodes.
Mahi Gras and Louisiana Potato Cakes with a Creole Cream
Dill Sauce.
Mahi Gras
8 oz Mahi Mahi Filet, 10
oz Salmon Filet, 10 oz Catfish Filet. Season selected fish with cracked pepper
corn. (Not ground pepper. Yes there is a difference.) Season both sides. There
is nothing worse than half seasoned fish. Place 1 teaspoon butter into nonstick
pan. Heat pan and place fish skinside down for:
8 oz Mahi Mahi - 2 minutes then flip for 2
minutes than place in preheated oven for
10 minutes.
10 oz Salmon - 3 minutes then flip for 3
minutes then place in preheated oven
for 10 - 12 minutes until done.
10 oz Catfish - 3 minutes then flip for 3 minutes
then place in preheated oven
for 10 - 12 minutes or until done.
IMPORTANT: Flip when amber
colored crust forms on the bottom of fish.
Louisiana Potato Cakes:
yield: 10
8 medium size red potatoes
One pack of unsalted crackers (mash into
crumbs)
1/2 cup of grated Mozzarella cheese
1/2 cup heavy whipping cream
3 teaspoon cup of ground fine garlic powder
2 cup of cajun crawfish boil
Add 2 cups crawfish boil to water and bring
to a boil. Add potatoes and let boil until done. Usually 20 minutes depending on
their size. When finished boiling let potatoes stand in water for 8 hours at
room temp. Then drain and place into refrig. until next morning. Next morning
put potatoes into large mixing bowl and mash with potato masher. DO NOT BEAT
WITH MIXER. When potatoes are mashed to a lumpy texture add 1/2 cup heavy
whipping cream. Mix. Then add 1 pack of unsalted crackers crumbs. Mix. Add
cheese and garlic powder and season to taste with cracked pepper corns. NO SALT.
After mixing into a mashed texture, hand pat into patties. Add butter to a non
stick pan and heat pan. Place cakes into pan and slightly shake pan to keep them
from sticking. Flip and repeat. Take off and let cool. They taste better at room
temp.
Creole Cream Sauce:
yield: 10
1 1/2 quarts of Heavy Whipping cream
1/2 cut Parmesan cheese
1/2 cup fine ground garlic powder
3/4 cup Fresh Dill
3 teaspoon cornstarch
pinch of cayenne pepper.
Add ingredients into pot and stir to dissolve cheese, powder and cornstarch.
Once these three ingredients are dissolved, whisk under medium heat until think.
Usually it takes about 10 minutes. DO NOT WALK AWAY from this process. You may
burn the cream and it will stick to the bottom. The sauce is done when it is
thick. If you get it to thick then add extra whipping cream or whole milk. Never
use 2% milk or water.
Now that every thing is ready, Ladle sauce into plate and place potato cake in
center of plate. Place fish on top of the potato cake. Then garnish with fresh
dill, basil leaves and quartered roma tomatoes.
I hope that you enjoy this recipe has much as Marty Roe did. He and the rest of
the men at this gathering were truly inspirational. I am sure that this video,
as well as past episodes, from SOA will make a wonderful addition to your
collection of family videos.
Many thanks to Jimmy Sites, Marty Roe, Marshall Shumate and Jeff Smith for their
prayers and words of wisdom during that week. God bless them all.
Warmest regards,
Mark Herrington
The ABBE House Inn
3144 Riverbend Heber Springs, AR 72543
(501)250-2223 or Toll Free (877)250-2223
e-mail: abbehouse@aol.com