Manning
’
s Blackened Fish Tacos
WHAT YOU WILL NEED
Roasted Jalapeno &
Tomato Tartar Sauce
1 cup Chili Sauce
2 Creole Tomatoes, roasted
4 Jalapenos, roasted and seeded
1 bunch Green Onions, sliced thin
2 cup Mayonnaise
½ cup Chili Garlic Sauce
Salt, to taste
Coleslaw Dressing
1 cup Mayonnaise
3 tablespoons Apple Cider Vinegar
¼ cup Sugar
1 ounce Yellow Mustard
HOW TO PREP
1 Preheat oven to 375°.
2 Core and cut tomatoes in half. Place tomatoes and jalapenos on a sheet
and roast in the oven until the skin starts to peel off, 10-15 minutes.
3 Allow tomatoes and jalapenos to cool completely.
4 Blend together the tomatoes, jalapenos, chili sauce, green onions,
mayonnaise and chili garlic sauce until smooth. Season with salt.
5 Slice the catfish fillets into 2" strips approximately ½" in thickness.
6 Toss with blackening seasoning and set aside to marinate.
7 Next, toss together cabbage, carrots, green onions and purple onions.
8 In a separate bowl, combine mayonnaise, vinegar, sugar and mustard
until fully incorporated.
9 Combine the cabbage mixture with the coleslaw dressing and set aside.
10 Heat a skillet on medium high heat and add canola oil. Cook marinated
catfish in the skillet for 3-4 minutes or until done. Remove from heat.
11 In a separate skillet, heat tortillas until warm.
12 Lay the tortillas on a flat surface and place catfish in the center.
13 Top catfish with coleslaw and drizzle tartar sauce across the top.
14 Garnish with cilantro sprigs. (Serves 6)
Tomato Bacon Jam
6 Creole tomatoes
2 quarts Water
1 tablespoon Salt
½ cup Sugar
½ cup Rice Wine Vinegar
1 Shallot, chopped
1 Cinnamon Stick
½ pound Bacon, diced
1 teaspoon Tarragon, chopped
The Archie Manning Burger
WHAT YOU WILL NEED
2 pounds Ground Beef, 80/20 blend
Salt & Pepper, to taste
4 slices Cheddar cheese
4 Butter lettuce leaves
1 Onion, julienne thin
½ cup Butter, unsalted
4 Onion Bun
Kosher Pickle Spear
HOW TO PREP
1 Place a pot of salted water on high heat.
2 Score the tomatoes on the bottom.
3 When boiling, drop the tomatoes in the water, a few at a time.
4 After about 20 seconds, pull the tomatoes.
5 Drop the tomatoes into an ice bath immediately.
6 Once cooled, peel and seed the tomatoes.
7 Combine the tomatoes, sugar, vinegar and shallot in a sauce pot.
8 Cook over medium low heat for 1 hour, stirring occasionally.
9 Add cinnamon stick after 30 minutes.
10 In separate pan, render bacon until crisp.
11 When tomato mixture is done, fold in bacon and tarragon. Set aside to cool.
12 Turn on grill and preheat.
13 Form ground beef into 4-8oz patties and season with salt and pepper.
14 Place on grill and cook to desired temperature.
15 Meanwhile, heat butter in a skillet and allow to brown before adding onions.
Slow cook until golden brown in color.
16 Once burger is cooked, add cheese to melt, then remove from heat and
allow to rest.
Place buns on grill surface and toast lightly.
17 Place 1 tbl of tomato bacon jam on bottom of each bun, top with
caramelized onions.
18 Lay burger patty on top of onions, top with butter lettuce leaves and
close up with top bun.
19 Serve with kosher pickle and your favorite burger side item. (Serves 4)
more
RECIPES
Blackened Catfish
2 Catfish Fillets, 7-9oz
Blackening Seasoning, as needed
3 tablespoons Canola Oil
6 Flour Tortillas
6 Cilantro Sprigs
Coleslaw
½ headGreenCabbage,shredded thin
1 Carrot, peeled and shredded
4 Green Onions, sliced thin on a bias
1 Purple Onion, julienne thin
photo by
Frank Aymami
photo by
Frank Aymami
