Taste of NOLA Samford Fry-Down Team

The only other team that could compete with a Samford University team would be.....ANOTHER AWESOME SAMFORD TEAM!

Stepping on the scene is...THE TASTE OF NOLA! This NEW team is led by Dr. Malia Fincher who ain't messin' around. She's kickin' it up a notch and ready to go head-to-head with the competition. You can help her take the lead by watching her awesome cooking entry and voting for her TODAY!

 

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Malia Fincher

 

Blackened Catfish

Modified from a recipe by many New Orleans friends

Ingredients

  • 3 Tbs Olive oil
  • 3 Tbs butter (or more)
  • ¼ cup blackening seasoning
  • 4 catfish fillets

 

Directions

  • Use paper towels to blot the surface of the filets until they are very dry. Coat the filets with the olive oil, then evenly coat both sides with blackening seasoning.  You can adjust how much you use based on now spicy you want to get!
  • Heat a large cast iron frying pan over very high heat. I like to do this on a gar burner or grill outside.  The pan should be screamingly hot! Heat it more than you think you need to.
  • Add half of the butter to the pan (be careful – it will smoke and foam) and immediately add two filets (depending on the size of your pan, you may be able to cook all 4 at once).
  • Cook the filets approximately 2 minutes on the first side, then flip and cook them 2-3 minutes on the other side. Thicker filets may require longer cooking times.  When you flip them, you may need to add more butter, if all of the butter has disappeared. 
  • Serve on top of garlic mashed potatoes, with creole sauce.

Roasted Garlic Mashed Potatoes

Modified from a recipe by Serious Eats

Ingredients

  • 4 pounds of your favorite potatoes (I like yukon gold), cut into 3 inch pieces
  • One head of garlic
  • 2 teaspoons of olive oil
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil (we’re trying to be heart healthy, here)
  • 1 1/4 cups milk or half-and-half (or whipping cream, if you want to be extra New Orleans about it)
  • Salt and freshly ground white pepper

Directions

  • Bring a large pot of water to a boil. Add the potatoes and salt and boil for 15 to 20 minutes, or until the potatoes are tender when you stab them politely with a small knife. Drain the potatoes well.
  • Cut the top off of your whole head of garlic, put it in a microwave safe bowl, drizzle the cut surface with 2 teaspoons of olive oil, add a sprinkle of salt. Add 2 tablespoons of water to the bowl, cover with a plate, and microwave on 50% power for 8 minutes or so, until the garlic is soft.  Allow it to cool, and then squeeze out the cloves, discarding the peel.  Mash them with a fork until they form a paste. 
  • In the meantime, heat the butter, 2 tablespoons of olive oil, and milk until the butter has melted (if you’re ok with microwaving them, so am I). Add to the potatoes, along with the garlic, and mash or whip to your heart’s content. Add salt and pepper to taste.

Creole Sauce

Modified from a recipe by Serious Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions (about 1 medium)
  • 1/2 cup diced celery (about 2 stalks)
  • 1/2 cup diced green and yellow bell pepper (about 1 medium)
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 1 (14 ounce) can diced tomatoes
  • 2 cups low-sodium store-bought or homemade chicken or vegetable stock
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 4 tablespoons butter (you can reduce this or sub olive oil to make it healthier.  It’s till delicious)
  • 2 tablespoons finely chopped fresh parsley leaves
  • salt and freshly ground black pepper

Directions

  • Heat oil in large saucepan over medium-high heat, and add onions, celery, and green and yellow peppers. Cook, stirring occasionally, until vegetables start to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.
  • Stir in tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, pepper, cayenne pepper, and thyme. Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, about 20 minutes.
  • Remove bay leaves. Add butter and stir until completely melted. Remove from heat and stir in parsley. Season with salt, pepper, and additional hot sauce to taste.

Easy Peach Cobbler

Modified from a recipe by Serious Eats

Ingredients

For the Peach Filling:

  • 1 can of peach pie filling
  • 1 can of peaches in juice
  • 1 tsp lemon juice
  • 2 tablespoons bourbon (optional)
  • Pinch kosher salt

For the Biscuit Topping:

  • 5 1/4 ounces (1 cup) all-purpose flour
  • 1/2 cup granulated sugar (4 ounces), plus 1 tablespoon for sprinkling on top
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch pieces
  • 1/2 cup whole milk

Your favorite vanilla ice cream or whipped cream, for serving

Directions

  • Preheat Oven to 400 degrees F.
  • Mix all ingredients for peach filling and put in an 8 by 8 inch pan.
  • Bake for 10 minutes while you mix up the biscuit topping.
  • Add all ingredients for the topping except for the milk to a food processor and pulse until the texture resembles coarse cornmeal. Using a fork, stir in the milk until everything just starts to come together into a wet dough. 
  • Remove the peaches from the oven and drop spoonfuls of biscuit dough all over the top. This can be messy, but our goal is to cover most or all of the fruit. Sprinkle the top with 1 tablespoon of sugar and bake for 30-45 min, or until golden brown and bubbly.
  • Serve warm, with ice cream.
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