pepper
1 teaspoon freshly ground white pepper
1 teaspoon garlic powder
1 teaspoon sea salt
Blend all ingredients together and store in an air-tight container. This makes just over 1/4 cup of spice blend.
GRILLED CATFISH BURRITO
This is a complete Cajun meal rolled into a flour tortilla. The grilling gives it a crisp crunch that adds to the already Cajun flavors. Fill your taste buds with Louisiana love!
Serves 6
6 burrito-size flour tortillas
3 cups very finely shredded green cabbage
1½ cups cooked red kidney beans
(or substitute canned)
1½ cups cooked brown rice
2 cups sharp cheddar cheese, grated
1½ pounds cooked Blackened Catfish fillets
(see page 117)
1½ teaspoons pasilla chile powder
3 tablespoons chopped cilantro
Sea salt to taste
Place a tortilla on a flat work surface. Spread 1/2 cup of shredded cabbage over one-third of the tortilla. Spread approximately 4 tablespoons each of the cooked beans and cooked rice over the cabbage. Sprinkle the rice and beans with shredded cheese, and then place 1/6 of the fish over this mixture. Sprinkle 1/4 teaspoon of the chili powder, 1/2 tablespoon of cilantro, and a pinch of sea salt over the burrito filling.
Take the burrito into your two hands and fold in the ends of the burrito. Roll the tortilla away from you, tucking in the tortilla tightly and giving the burrito shape as you tuck. Tuck any loose ends into the burrito, and then finish the roll. Repeat for the remaining 5 burritos.
A charbroiler grill is a great way to grill this burrito. Slowly roll the burrito across the hot grill until it’s crisp and toasted. If you don’t have a grill, used a heavy-bottomed skillet with a small amount of vegetable oil over a high heat. Roll the burrito in the skillet until crisp and toasted.
Grilled Catfish Burrito
CRAB CAKES
Amanecer Eizner, Ben Reebs, and Genevieve Medow-Jenl
This is a really light and delicate cake with the sweet tasfe of crabmeat accompanied by the flavor of fresh herbs and ground rice cereal. It’s excellent served with Chipotle Cream Sauce or a good tartar sauce. These crab cakes were brought to Esalen by John Blunt.
Makes 12 cakes
½ medium yellow onion, minced
2 medium carrots, minced
3 stalks celery, minced
3 teaspoons vegetable oil, divided
1 pound crabmeat
2 cups Rice Crispies
½ teaspoon sea salt
Pinch ground white pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 eggs
In a food processor, separately mince the onion, carrots, and celery. Saute each vegetable separately in 1 teaspoon of vegetable oil; cook until the water has evaporated from the vegetables. Place the vegetables in a colander to drain any excess moisture.
Take the crabmeat and squeeze out any excess liquid by placing it in a clean kitchen towel and pressing out as much moisture as possible. Place crabmeat in a mixing bowl and add the vegetables.
Put the Rice Crispies in a food processor, seed grinder, or coffee grinder, and grind until you have a course meal. This should yield about 1 cup. (If you can’t find Rice Crispies, use bread crumbs instead.) Add this to the mixing bowl along with the salt, pepper, basil, and parsley. Stir until well blended.
Beat the eggs in a separate bowl and pour into the mix; stir well until blended. Let the mixture set for about 1/2 hour before cooking.
Place a small amount of oil in a heavy-bottomed skillet over medium-high heat. Scoop about 1/4 cup of the mixture into the skillet. With two forks, shape the crab cake into a patty, about 2½-inches in diameter and 3/4 inch thick. You can do this by pushing down on the cake with one fork as you push in on the sides of the cake with the other fork. Fry until golden brown on one side, then flip and cook the other side in the same manner.
VEGETARIAN OPTION
We offer Ginger-Glazed Tofu Steaks as the vegetarian option at Esalen when we serve the salmon. Cut 1 pound of tofu into 4 steaks. Using
1 teaspoon freshly ground white pepper
1 teaspoon garlic powder
1 teaspoon sea salt
Blend all ingredients together and store in an air-tight container. This makes just over 1/4 cup of spice blend.
GRILLED CATFISH BURRITO
This is a complete Cajun meal rolled into a flour tortilla. The grilling gives it a crisp crunch that adds to the already Cajun flavors. Fill your taste buds with Louisiana love!
Serves 6
6 burrito-size flour tortillas
3 cups very finely shredded green cabbage
1½ cups cooked red kidney beans
(or substitute canned)
1½ cups cooked brown rice
2 cups sharp cheddar cheese, grated
1½ pounds cooked Blackened Catfish fillets
(see page 117)
1½ teaspoons pasilla chile powder
3 tablespoons chopped cilantro
Sea salt to taste
Place a tortilla on a flat work surface. Spread 1/2 cup of shredded cabbage over one-third of the tortilla. Spread approximately 4 tablespoons each of the cooked beans and cooked rice over the cabbage. Sprinkle the rice and beans with shredded cheese, and then place 1/6 of the fish over this mixture. Sprinkle 1/4 teaspoon of the chili powder, 1/2 tablespoon of cilantro, and a pinch of sea salt over the burrito filling.
Take the burrito into your two hands and fold in the ends of the burrito. Roll the tortilla away from you, tucking in the tortilla tightly and giving the burrito shape as you tuck. Tuck any loose ends into the burrito, and then finish the roll. Repeat for the remaining 5 burritos.
A charbroiler grill is a great way to grill this burrito. Slowly roll the burrito across the hot grill until it’s crisp and toasted. If you don’t have a grill, used a heavy-bottomed skillet with a small amount of vegetable oil over a high heat. Roll the burrito in the skillet until crisp and toasted.
Grilled Catfish Burrito
CRAB CAKES
Amanecer Eizner, Ben Reebs, and Genevieve Medow-Jenl
This is a really light and delicate cake with the sweet tasfe of crabmeat accompanied by the flavor of fresh herbs and ground rice cereal. It’s excellent served with Chipotle Cream Sauce or a good tartar sauce. These crab cakes were brought to Esalen by John Blunt.
Makes 12 cakes
½ medium yellow onion, minced
2 medium carrots, minced
3 stalks celery, minced
3 teaspoons vegetable oil, divided
1 pound crabmeat
2 cups Rice Crispies
½ teaspoon sea salt
Pinch ground white pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 eggs
In a food processor, separately mince the onion, carrots, and celery. Saute each vegetable separately in 1 teaspoon of vegetable oil; cook until the water has evaporated from the vegetables. Place the vegetables in a colander to drain any excess moisture.
Take the crabmeat and squeeze out any excess liquid by placing it in a clean kitchen towel and pressing out as much moisture as possible. Place crabmeat in a mixing bowl and add the vegetables.
Put the Rice Crispies in a food processor, seed grinder, or coffee grinder, and grind until you have a course meal. This should yield about 1 cup. (If you can’t find Rice Crispies, use bread crumbs instead.) Add this to the mixing bowl along with the salt, pepper, basil, and parsley. Stir until well blended.
Beat the eggs in a separate bowl and pour into the mix; stir well until blended. Let the mixture set for about 1/2 hour before cooking.
Place a small amount of oil in a heavy-bottomed skillet over medium-high heat. Scoop about 1/4 cup of the mixture into the skillet. With two forks, shape the crab cake into a patty, about 2½-inches in diameter and 3/4 inch thick. You can do this by pushing down on the cake with one fork as you push in on the sides of the cake with the other fork. Fry until golden brown on one side, then flip and cook the other side in the same manner.
VEGETARIAN OPTION
We offer Ginger-Glazed Tofu Steaks as the vegetarian option at Esalen when we serve the salmon. Cut 1 pound of tofu into 4 steaks. Using
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