Raised In Kentucky

Winter dishes often begin with beef, pork, chicken, and fish. Kentucky farm-raised
catfish ideas are popping up everywhere and this month is no exception. The Crouton
and Walnut Catfish will chase away those "What’s for dinner?" blahs!
The Chicken Cacciatore, served over rice, has long been a dish my kids ask for
often, and it’s just as popular served over cooked pasta. And reader Elaine Diener
of Hillview gives us a Sherried Steak and Rice recipe. So start your meal with
a great entrée raised right here in Kentucky.

CHICKEN CACCIATORE

3 lbs. chicken, cut into 8 pieces

1 Tablespoon seasoned salt

1 cup flour

Olive oil for browning

1 large can (28 oz.) or 2 (14-1/2 oz.) cans peeled

tomatoes, do not drain

1/2 cup chopped onion

1/2 cup red wine

1/2 teaspoon celery seed

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups cooked rice

Clean chicken, rinse, and pat dry. Mix seasoned salt and flour. Dredge chicken
in flour mixture. In a large Dutch oven, heat a small amount of olive oil to
brown chicken. After browning, set chicken pieces aside. To pan drippings add
tomatoes with juice, onions, wine, celery seed, oregano, thyme, basil, salt,
and pepper. When mixture begins to simmer, add chicken pieces and cover. Simmer
30 minutes, stirring occasionally. Check seasoning and adjust with salt and
pepper if necessary. Pour on a large platter over hot cooked rice; garnish with
parsley. Serves 6 to 8.

CROUTON AND WALNUT CATFISH

3 Tablespoons canola or sunflower oil

1-1/2 cups cubed French bread pieces

1/2 cup walnut pieces

2 Tablespoons unsalted butter

2 Tablespoons olive oil

6 catfish fillets (6 oz. each), skin removed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cloves garlic, peeled, crushed, and finely

chopped (about 1 Tablespoon)

1/4 cup chopped chives

1/4 cup water

Fresh parsley for garnish

Red wine vinegar

Heat canola or sunflower oil in large skillet. When hot, add bread cubes and
nuts and sauté for 4 minutes or until brown. Place on plate. Heat butter and
olive oil in same skillet. Sprinkle fillets on both sides with salt and pepper.
Place them in one layer in skillet. Sauté 1-1/2 minutes on each side, until
fish is just cooked in the center. Arrange catfish on a platter. Add garlic
and chives to skillet drippings and cook over low heat for 30 seconds. Add 1/4
cup water to the skillet and stir to dissolve all bits in bottom of pan. Pour
pan sauce over fish, top with croutons and nuts, garnish with parsley, and sprinkle
with red wine vinegar. Serve immediately. Serves 6.

BRAISED PORK ROAST WITH SWEET POTATOES

3 lb. Boston butt boneless pork roast

2 cups water

2 Tablespoons soy sauce

1/2 teaspoon Tabasco sauce

2 Tablespoons red wine vinegar or cider vinegar

2 Tablespoons honey

1 teaspoon cumin

4 medium sweet potatoes

2 large onions

5 large cloves garlic, peeled and thinly sliced

Place pork roast in a large, heavy casserole with lid. Add 2 cups water and
soy sauce, Tabasco, vinegar, honey, and cumin. Bring to a boil. Reduce heat
to very low and boil gently, covered, for 1 hour. Peel sweet potatoes and cut
into 1-1/2-inch slices. Peel onions and cut into 4 to 6 wedges. After pork has
cooked for 1 hour, add sweet potatoes, onions, and garlic. Bring to a gentle
boil again and continue cooking, covered, for 15 minutes. Uncover and place
casserole in the center of a preheated 375° oven. Bake for 45 minutes, turning
the meat in the juices every 15 minutes. Serve directly from the casserole,
spooning juices over meats and vegetables. Serves 6 to 8.

SHERRIED STEAK AND RICE

1-1/2 pounds tenderized round steak

1-1/2 teaspoons vegetable oil

2 large onions, sliced

1 (4 oz.) can sliced mushrooms, drained (reserve liquid)

1 can cream of mushroom soup

1/2 cup dry sherry

1-1/2 teaspoons garlic salt

3 cups hot cooked rice

Cut steak into thin strips. In a large skillet brown meat in oil, using high
heat. Add onions. Sauté until tender but slightly crisp. Blend soup, sherry,
liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce
heat, cover, and simmer for 1 hour or until steak is tender. Serve over rice.