Recipe: Black Skillet Roasted Catfish, Andouille Sausage "Dirty" Risotto Rice, Cornbread Panzanella Salad
(Serves 4)
Ingredients
- 4 Catfish filets
- 1 cup Olive/canola oil
- 4 cloves sliced garlic
- 1 tbp chopped cilantro leafs
- 1 tbp Smoked paprika
- Salt to taste
- Fresh ground black pepper corn to taste
Method
1. Combine oil, slice garlic , cilantro leafs and smoked paprika together to make a marinade for the catfish.
2. Cover catfish with marinade and leave in fridge for 2 hours
3. Heat black skillet pan until smoking. Season catfish with salt and black pepper, place catfish in hot skillet and cook for 5 minutes each side or until golden brown on each side and cooked through.
4. In a large bowl place dirty risotto in the middle with the catfish on top. Finish with cornbread Panzanella salad.
Cornbread Panzanella salad
Ingredients
- 8 ounces cornbread, cut into cubes (about 2 cups)
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Combine all the ingredients in a bowl. Toss gently to combine.
Dirty Risotto
Ingredients
- 5 cups of vegetable broth.
- 2 tablespoons butter
- 2 oz chicken livers, chopped
- 6 oz Andouille sausage diced
- 3/4 cup finely chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or medium-grain white rice
- 3/4 cup dry white wine
- Cooked English peas
- Cooked fava beans
- 1 tablespoon chopped fresh Italian parsley leaves
Directions
1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
2. In a large heavy saucepan, melt the butter over medium heat. Add the onion, bell pepper, and saute until tender. Add the Andouille sausage and chicken livers and saute until golden brown.
3. Season with salt and pepper. Add the rice and stir to coat. Add ¾ cup of dry white wine until almost completely evaporated.
4. Add 1/2 cup of broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy.
5. Add chopped cooked fava beans English peas and parsley stir well remove from the heat and serve.
6. Serves 4-6 people.
About 1300 on Fillmore's Gospel Brunch
Praise the Lord and Pass the Biscuits... Beginning November 1st, 1300 on Fillmore will extend its Gospel Brunch to every Sunday, with house band Future Perfect alternating Sundays with other local musicians.
The rousing Gospel Brunch rolls the supper club and morning gospel hour into one divine theatrical experience, and it's one of the few times you get to enjoy an alcoholic libation (choose between a Bellini or a Mimosa) with the Lord's message. More than just a performance, the event regularly becomes a sing-a-long as the audience joins the performers in classics such as "O Happy Day," to the soulful "Amazing Grace" and "We've Come This Far by Faith."
Executive Chef David Lawrence complements the singing with music for the palate. Brunch is priced at $39 per person, and includes a Bellini or Mimosa and coffee and tea offered at a choice of an 11:00 am or 1:00 pm seating which includes the performance and the three-course prix fixe meal.
1300 On Fillmore
1300 Fillmore
San Francisco, CA 94115
(415) 771-7100
Email: guestinfo@1300fillmore.com
1300fillmore.com
About Executive Chef David Lawrence
1300 On Fillmore is a restaurant and lounge that draws on the rich cultural history of San Francisco's Fillmore Jazz district. Located in the revitalized Fillmore Heritage Jazz District, the restaurant serves "Soulful American" cuisine, accompanied by a list of the finest California wines and a full bar. The restaurant opened in October, 2007 to rave reviews.
At the helm of the restaurant is executive chef and managing partner David Lawrence. At 1300 David Lawrence combines classic French cooking techniques with hints of southern flavors using fresh, California seasonal ingredients.
Lawrence received his formal culinary training at Westminster College in London. In 1982 he joined England's most celebrated and honored culinarians, Albert and Michael Roux, the chef proprietors of the world-renowned Le Gavroche and the Waterside Inn (both three star Michelin restaurants). Lawrence worked at five of the Roux brothers' establishments, rapidly advancing from apprentice to sous chef in four short years. In 1986, Lawrence was appointed as chef de cuisine at London's chic Interlude Restaurant where he had the honor of preparing meals for the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher. A native of London, Lawrence left England for the United States in 1988 to join former Le Gavroche Chef Kurt Graising at the newly-opened 231 Ellsworth Restaurant in San Mateo. Serving as Chef de Cuisine, Lawrence worked closely with Graising to help shape the restaurant's menu and culinary vision, an effort rewarded by numerous awards and accolades during Lawrence's tenure.
At 1300 on Fillmore, his "sophisticated comfort food" includes signature items include fresh water shrimp hush puppies, organic skillet fried chicken served with truffled-whipped potatoes, maple syrup marinated slow-braised short ribs with buttermilk chive mashed potatoes and deep-fried onion rings, and barbecue shrimp served with creamy hominy grits topped with micro greens.
