3/4 cup Mayonnaise
1/4 cup Dijon-style mustard
1 tsp. dried dillweed
1/4 tsp. pepper
2 1/2 cups diced cooked chicken OR 2 (10 oz) cans premium
chunk chicken
3 green onions, sliced (1/4 cup)
Lettuce leaves
4 Pita rounds
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1 pkg. Louis Kemp Lobster Delights
1 tsp. oil
1 tsp. finely minced fresh ginger
1 tsp. finely minced fresh garlic
4 cups COLD cooked white rice
1/3 cup frozen peas, thawed
1/3 cup diced carrots
3 green onions, thinly sliced
2 eggs, beaten
2 Tbsp soy sauce
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1 1/2 pounds catfish fillets, cut into 1-inch pieces.
1/4 cup Tabasco brand Chipotle pepper sauce
3/4 cup cormeal
3/4 cup corn flour
1 1/2 teaspoons salt
Oil for depp-frying
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In medium bowl combine mayonnaise, mustard, dillweed
and pepper. Stir in chicken and green onions. Serve on lettuce-lined
plates OR stuffed into pitas.
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In a wok or large, heavy nonstick skillet, heat the
oil over high heat until hot but not smoking. Add the ginger
and garlic and cook a few seconds-do not brown. Add Lobster Delights,
rice, peas, carrots and green onions. Stir-fry for about 2 minutes.
Make a hole in the middle of the mixture and add the beaten egg.
Scramble it, then stir into rice. Sprinkle rice with soy sauce
and stir. Taste and season with salt if desired.
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Place catfish in a bowl and sprinkle with Tabsco brand
Chipotle Pepper sauce; toss well. Cover and marinate in refrigerator
for 30 minutes.
Combine cornmeal, corn flour, and salt in another bowl and
mix well. Heat 2 inches of oil in a deep-fryer to 375 degrees
Farenheit. Coat catfish pieces with cornmeal mixture and fry
5 minutes or until golden brown and fish flakes easily when tested
with a fork. Drain on paper towels and serve hot.
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