The Blue Cat Apocalpyse

Blue Catfish. They are the prototypical invasive species with an all too common origin story. The fish  were introduced into local waterways back in the 1970s. The waterways included the James River, York River and Rappahannock Rivers.  The introduction was meant to create a sports fishing scene for anglers who wanted a good fight when they fished. They achieved their objective, but at a devastating cost that is still unfolding to this day.

Blue catfish are apex predators, and, they quickly took over the local ecosystems. However, unlike most catfish, which are bottom feeders, blue catfish pursue prey at all levels of the water column. That "prey" includes just about anything and everything.  The fish eat vegetation, but they also go after blue crabs, clams, mussels, and other fish (like perch, menhaden, and striped bass). Blue catfish also hunt and eat turtles, muskrats and, as reported on one occasion, and entire wood duck. These catfish also eat between 8% and 9% of their mass everyday. The result is that blue catfish populations have eclipsed the populations of other species.

This has taken place not just in the original three Virginian waterways, but elsewhere across the Chesapeake Bay. The blue catfish have made their ways into Maryland waterways, where, in some areas, they comprise nearly 70% of the biomass in those waters.  And, the blue catfish are wreaking havoc on native species, including, as noted above, the iconic blue crab and the striped bass.

To make matters worse, as an apex predator, the blue catfish has a very high perch on the food chain. Only raptors, like bald eagles and ospreys, constitute predators of blue catfish. And, then of course, there are humans. In recent years, people have started initiatives to curb the blue catfish population. One such way has been through promoting the consumption of blue catfish caught in the Chesapeake Bay. This got me to thinking about my favorite catfish dishes that I have prepared. While some of these involve regular catfish, all of them can be made with blue catfish. 

MY FAVORITE CATFISH RECIPE (AS OF RIGHT NOW): 

CAMBODIAN GINGER FISH

Recipe from AllRecipes

Serves 4

Ingredients:

2 tablespoons vegetable oil

1/2 pound peeled, matchstick-cut fresh ginger

4 catfish fillets (about 4 ounces each)

2 tablespoons fish sauce

1 tablespoons soy sauce

1 tablespoon oyster sauce

1 large yellow onion, sliced

1/4 red bell pepper, cut in thin matchsticks

1/2 bunch green onions, cut into 1/4 inch pieces

Directions:

1. Prepare the fish. Heat oil in a large skillet over medium heat.  Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes.  Add catfish fillets, cook until firm, about 3 minutes per side.  Remove fillets from the skillet to a plate and set aside.  

2.  Finish the dish.  Stir fish sauce, soy sauce, and oyster sauce together in the skillet.  Add onion and red bell pepper.  Cook and stir until softened, about 4 minutes.  Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets.  Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more.  Garnish with green onions and serve immediately. 

OTHER GREAT RECIPES TO TRY

If you are looking for other ways to taken down an apex predator like the blue catfish, I would suggest the following recipes: 

Catfish Curry: This recipe is a Chef Bolek original. I began buying "catfish nuggets" at my local grocery store because they were cheap and I like catfish (nuggets are the pieces left over after the fish has been filleted). This recipe draws inspiration from the southeastern Asian curries that I have made over the years. 

Catfish Milanese: A classic Milanese is made with veal, but there are versions that use chicken. Why not use catfish, which not only has a texture that works well with the recipe but a long history of being fried and served on its own. This recipe dates back to 2015, when I first noted the problem of blue catfish in the Chesapeake Bay.

Blackened Catfish with Maque Choux: This is a very close second to my most favorite catfish dish. I strongly prefer blackened catfish over fried catfish and the maque choux - a dish that incorporates corn, green peppers, onions and tomatoes - is a great accompaniment to this dish. 

General Tso's Catfish: If I have said it once, I have said it many times, "a general cannot live on chicken alone." This dish substitutes the catfish for the fowl that it would most certainly eat if it had the chance. The texture of blue catfish would work even better than regular catfish in this recipe.

There you have it ... a few ways that you can help cull the blue catfish population wherever it is taking over the waterways. 

One last note: if you happen to have blue catfish to prepare, just keep in mind that there may be some advisories with respect to consumption of the fish. Those advisories depend upon where the fish was caught. For example, if the fish is caught in a river such as the Potomac, or even in the Chesapeake Bay, the fish have been found to possess elevated levels of PCBs. For that reason, authorities suggest that, at most, you limit your consumption of such fish to no more than four times a month, and to fish that measure between 15 inches and 24 inches. These limits are stricter for certain populations like children. 

Until next time ...

PEACE.

Espetada

It has been referred to as "meat on a stick, the Madeira way." The word in question, Espetada, actually refers to the cooking method. The method basically involves skewing food on sticks and cooking it over charcoal. However, on the Portuguese archipelago of Madeira, the Espetada rises to a completely different level.

Madeira consists of four groups of islands: Madeira, Porto Santo, Desertas and Salvagens. Only Madeira and Porto Santo are populated, Desertas and Salvagens are both set aside as nature reserves. Yet, it is Madeira that is the most popular, mostly due to its long history of wine making. (Or, if you watched the recent Star Wars series, Acolyte, the beautiful landscape, as scenes were filmed at Fanal Forest and the parishes of Canical and Ribeira de Janela.) While Madeira may have some very beautiful scenery, it is the wine that has in many ways defined the islands, and certainly defines its espetada.

The history of Madeira wine dates back to the 15th century (before that, Madeira was principally known for sugar, as well as all of the negative things that came with it at the time, like slavery and plantations). Madeira wine is a fortified wine, which means that - much like Port - it is fortified with neutral grape spirits. The wine tends toward the sweet side, and often is served with desserts. 

For espetada, it serves as the liquid for the marinade. The marinade itself is fairly simple: adding crushed bay leaves (or laurel leaves), black pepper and garlic. After the meat marinates for at least four hours, one would skewer it and whatever else you want to add -- such as tomatoes, bell peppers, or chorizo -- to long laurel skewers. Those skewers then get placed over hot coals, which would be traditionally produced using grape wood. I didn't have laurel skewers on hand, so traditional metal skewers are just fine, as is using a gas grill if that is all you have ready to go. 

One last thing about the Madeiran version of espetada: it is traditionally made with beef, along with bell pepper and tomatoes. However, beef could be substituted with chicken or pork, as well as seafood like shrimp or squid. (Obviously, cooking times will then vary.) 

ESPETADA

Recipe from Curious Cuisiniere

Serves 4

Ingredients:

• 1 1/2 pounds beef sirloin, cubed into 2 inch chunks
• 6 garlic cloves, minced
• 12 bay leaves, crumbled
• 1/2 teaspoon ground black pepper
• 1/4 cup Madeira wine
• 2 tablespoons olive oil
• 3 Roma tomatoes, halved
• 2 green peppers, halved and seeded
• 2 teaspoons salt

Directions:

1. Marinate the meat. In a small bowl, mix together minced garlic, crushed bay leaves, and black pepper.  Rub the beef chunks with the mixture and place them in a flat baking dish or ziploc bag.  In another small bow, mix together the Madeira wine and olive oil. Pour the wine mixture over the beef cubes, making sure that they are well coated.  Refrigerate the beef for at least 4 hours or overnight. 

2. Prepare the skewers. Preheat the grill to medium high heat. Place the beef chunks on soaked, sturdy wooden skewers (or metal skewers) interspersed with tomato and green pepper halves. Sprinkle the beef and vegetables with salt. 

3. Grill the skewers. Grill the meat for 3-5 minutes. Flip the skewers and grill for an additional 3-5 minutes, until the beef is just starting to become firm.  Remove the skewers from the grill to a platter. Cover the skewers with aluminum foil and let them stand for 10 minutes before serving.

4. Finish the dish. Serve the skewers on a bed of crusty bread, drizzled with any juices that pooled in the platter as they rested. 

PEACE.

Tomato, Garlic and Sumac Salad

This post, and its recipe, have their purposes. I have devoted my personal culinary blog to exploring the cuisines and cultures from around the world. I often find myself conflicted in writing posts about food and recipes, especially when the people about whom I am writing face deprivation and starvation. That has certainly been the case when I prepare Palestinian recipes and write about their cuisine. Indeed, as of December 2023, the 2.3 million Palestinians living in Gaza constituted eighty percent (80%) of the the people in the world who were experiencing famine or extreme hunger. How can I write about Palestinian cuisine and food when millions have been relegated to eating not only canned food, but expired canned food?

The answer is two-fold: first, to honor the culture and dignity of Palestinians who live in Gaza and the West Bank; and, second, to protest the reasons why Palestinians are being forcibly starved. Those are the purposes of this post: namely, to take what is a very simple recipe to prepare and use it to protest against the governments and militaries that are waging campaigns that use deprivation and starvation as critical components of their strategies. 

I have previously posted about the Palestinians, their culture and cuisine. I started with Zibdiyet Gambari, a spicy shrimp dish that came with a focus on the ties between Gazans, fishing and the sea.  I turned inland to make Gazan Dagga, a salsa that combines chiles with dill and that included a discussion of the ties between Gazans and their land, especially when it came to agriculture. I concluded with Qidreh, an amazing lamb and rice dish that accompanied a discussion of the assault upon the Palestinian people and their culture.  

All of those posts were my reaction to the inhuman, unethical and immoral campaign being waged by the far-right government of Israel against the Palestinian people. I had seen and heard too many people talk about how Hamas uses innocent civilians as human shields. That is a war crime. But I also saw and heard how the Israeli defense forces and the Israeli government - under the leadership of Prime Minister Benjamin Netanyahu, Defense Minister Yoav Gallant and National Security Minister Itamar Ben-Gvir - simply directed their campaign at and through those human shields, rather than trying to wage their war against Hamas in a way that minimized the impact upon innocent Palestinian civilians. I firmly believe that those government officials should be indicted, hauled to The Hague, and stand trial for violations of international law. 

To make matters worse, famine has both short term and long term consequences. Some of those long term consequences can impact future generations of Gazans. Study after study has shown that famine can cause increased risk of hyperglycemia (a condition most commonly associated with diabetes) not only in the current generation, but also the next generation. That next generation has a greater risk of developing diabetes, obesity and cardiovascular issues. Thus, in a real sense, Israel's use of starvation in its war against Hamas targets not only innocent Palestinians currently living in Gaza, but future generations of Palestinians. 

This simple dish of tomatoes, chiles, garlic and sumac symbolizes what has been taken away from Gazans: the ability to obtain fresh ingredients, the opportunity to prepare a simple dish, and the necessity of being able to feed themselves to survive. Enough is enough. There must be a permanent cease-fire, accompanied by a restoration to the Palestinians what is rightfully theirs in Gaza and the West Bank, and an opening of the borders to allow humanitarian aid to reach those in need. 

TOMATO, GARLIC AND SUMAC SALAD

Recipe from Reem Kassis, The Palestinian Table, at 99

Serves 4-6

Ingredients (for the salad):

• 1 pound tomatoes, seasonal or heirloom tomatoes, sliced into 1/2 inch thick rounds
• 2 green chiles, seeded and finely chopped
• 3-4 sprigs of fresh mint, stems removed, and leaves coarsely chopped
• Flaked sea salt
• 1/2 teaspoon sumac

Ingredients (for the dressing):

• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Directions:

1. Prepare the tomatoes: Arrange the tomato slices in a pretty serving platter or plate. 

2. Prepare the dressing. Put the ingredients for the dressing in a small bowl and whisk until well combined, then spoon over the tomatoes. 

3. Finish the dish. Sprinkle the tomatoes with flaked sea salt, then top the chopped green chiles and mint leaves and sprinkler with sumac. Serve immediately. 

PEACE.

Merken Especial

The Mapuche have a very interesting history, and, until very recently, it was one about which I knew very little. While I have been going out of my way to learn more about indigenous cultures, both generally and through this blog, I have to admit that my focus has largely been trained on North America, only occasionally diverting itself into Central America or the Caribbean. I had never really spent any time focused upon the indigenous people of South America. And, now I realize, that has left me with an incomplete picture of history before colonization and exploitation. 

The Mapuche have lived in a region in the central part of present day central Chile, as well as part of western Argentina, for centuries. They are a proud people, who resisted colonization by the Spanish, even to the point of having their own independent society until well into the nineteenth century. That ended when the Chilean army, as well as the Argentinian army, invaded and occupied the Mapuche lands. While improvements seemed to be on the horizon during the Salvador Allende administration, which passed the Indigenous Law recognizing the Mapuche people, all of that came to a screeching halt under the dictatorship of General Augusto Pinochet. A once-independent proud people were reduced to what most indigenous nations face today: severe poverty, rampant discrimination, and a threatened identity. 

Yet, the culture continues, both within the Mapuche themselves and those who want to learn more about them. I fall in the latter category, as I was looking for recipes for a rather sizeable cut of picanha or top sirloin cap. My search led me down well trodden pathways, usually ending with recipes that involved the preparation of a chimichurri. Those pathways are well trodden for a reason: chimichurri is the go-to condiment for grilled meats in Brazil, Argentina and Chile. I wanted to do something different, and I wanted to take a path less taken. That led me to the Mapuche and to Merken.

Merken is a ground chile mix prepared by the Mapuche. The traditional preparation involves a particular chile: the goat horn chile or cacho de cabra. The chiles are first smoked and then dried. Thereafter, they are ground to a powder, producing one of two spice mixes. There is Merken Natural, which consists of the ground chiles and salt. Then there is Merken Especial, which includes not only the ground chiles and salt, but also toasted, ground coriander seeds. The preparation of the especial is rather exact in its proportions: 70% ground chile, 20% ground salt and 10% ground toasted coriander seed. 

Both preparations have an important role in Mapuche cuisine. They are used not only in rubs or marinades for grilled meats (which is my intended use), but also for soups and stews. Merken is basically that spice mix or condiment that is used much in the way cooks would use black pepper or cayenne pepper to season a dish. 

Finally, cacho de cabra may not be available everywhere. (It certainly was not available where I live.) I looked for suitable alternatives, which may include the aji pepper from Peru or even the Hatch chile from New Mexico. However, the key to merken is that the chile is smoked. That step is important because it imparts particular aromatic and taste elements. Not any dried chile can recreate those elements completely. For that reason, I went with an ancho chile pepper. Ancho chiles are sometimes dried with the use of smoke and are known for contributing smoke elements to dishes. If you have dried chipotle peppers, those would work well too. If you wanted to balance out the smoke, perhaps use a mix of dried ancho (or chipotle peppers) and dried guajillo or hatch chiles. 

In the end, I can say that this particular chile spice mix is incredible; and, I can only imagine what it would be like if I actually had cacho de cabra chiles on hand.  This recipe - and this post - represent a first step in learning more about the Mapuche, both their culture and their cuisine. Who knows where the next step will take me.

MERKEN ESPECIAL

Recipe from The Food Dictator

Ingredients:

• 8.5 teaspoons dried seeded cacho de cabra pepper flakes
• 2.5 teaspoons salt
• 1 teaspoon coriander seeds

Directions:

1. Prepare the ingredients. If the peppers are leathery, they will need to be crisped. Place them on a baking sheet and put them in a 350 degree Fahrenheit oven. Immediately turn off the heat and let the peppers sit in the oven a few minutes. Remove the peppers from the oven and let them cool on the baking sheet. Toast the coriander seeds in a dry skillet until fragrant.

2. Prepare the mixture. Grind the salt and coriander seed together in a spice mill or coffee grinder until fairly finely textured. Crumble the peppers into the mill and grind the mixture to whatever consistency you desire. 

PEACE.

Kashmiri-Style Raan

Many recipes have a history; and, for this leg of lamb recipe, that history can be traced to the fourth century B.C.E.  Alexander III of Macedon -- known as "Alexander the Great" -- was leading his armies on a path eastward into what was known then as Bactria. The region was well established along the Silk Road in an area that is divided amongst common-day Afghanistan, Pakistan and Tajikistan. While history confirms Alexander's conquest of the mountainous region in which Bactria could be found, what comes next is the subject of some dispute.

As one story goes, it was 327 B.C.E. when Alexander the Great had just conquered the Hindu Kush, a mountainous region that could have been the southern part of Bactria. Basking in the victory, Alexander married Roxane, the daughter of Oxyartes. The centerpiece of the wedding feast was known as Sikandari Raan or Alexander Raan. Alexander would go on to appoint Oxyartes to serve as the governor of Bactria.

Another story paints a different picture: Alexander the Great sent his army into the Battle of Hydaspes in 326 B.C.E. The battle took place along the Jhelum River in what would become northeastern Pakistan. By the end of the battle, Alexander's forces had captured the local king, Porus. Alexander asked Porus how he would like to be treated; and, the defeated monarch replied "treat me like a King would treat another King." Alexander the Great released Porus and the two became friends. A feast was held to celebrate the friendship. The centerpiece of that feast was a leg of lamb.

The true story, along with the recipe for that leg of lamb, are lost to history. Nevertheless, the centerpiece of the feast is still known as Sikandari Raan. And, unlike any conqueror or king, this leg of lamb recipe lives on today as the focal point of many celebratory meals. 

I prepared raan for my own little celebration, namely, by birthday. I chose to prepare a Kashmiri-style raan, because I thought that this meal is reflective of Kashmiri cuisine. This cuisine is perhaps the most meat-centric of all the subcontinent cuisines, as Kashmiris eat more meat -- mainly lamb and mutton -- than in any other region of Pakistan or India. This aspect of their diet corresponds to the importance of livestock itself, as there is a long history of nomadic herders raising sheep in the region's valleys. While Kashmiri cuisine may be heavy on the meat, it is much leaner when it comes to the use of spices in recipes.  Commonly used spices include chile powder, ginger powder, saffron, aniseed, and asafetida.  

Perhaps the most intriguing aspect of Kashmiri cuisine is the distinction between Muslim and Pandit (Hindu). This distinction mostly revolves around the ingredients used to prepare the dishes. On the one hand, Muslim Kashmiris use onion, garlic and tomatoes in their preparations, while the Hindu Pandits do not. Another difference lies with the protein, as Muslims tend to use more lamb and mutton, while the Pandits use goat or chevron more in their dishes. 

This Kashmiri-style raan is clearly inspired by the Muslim preparations, as it incorporates not only lamb, but also onions in the recipe. It also follows the traditional preparation, which incorporates two marinades. The first marinade is a dry rub, which is first applied to the leg of lamb. The second marinade is a wet rub, a combination of Greek yogurt and even more spices). Some recipes combine the two marinades together, but the Kashmiri-style raan recipe that I found retained this two-step approach.

Apart from the time it takes to prepare the lamb, this is a very easy recipe to make. The difficult part is to decide what should accompany the roasted lamb. I prepared a traditional Kashmiri pulao, and I even had an ambitious goal of preparing one or two sambals to go with it. (The sambals did not happen.) One can also just serve some naan and a salad alongside the lamb. 

KASHMIRI-STYLE RAAN

Recipe adapted from from Big Oven

Serves several

Ingredients (for the dry rub):

• 10 green cardamom pods (seeds only)
• 1 star anise
• 2 mace 
• 4 dried bay leaves
• 2 tablespoons fennel seeds
• 2 inch cinnamon stick

Ingredients (for the marinade):

• 1 1/4 white onions, thinly sliced
• 7 garlic cloves mashed or roughly chopped
• 1 1/2 teaspoon Kashmiri chile powder
• 2 inches of ginger, peeled, roughly chopped
• 1 1/2 cup Greek Yogurt
• 1/2 teaspoon saffron
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 tablespoon honey

Ingredients (for the lamb):

• 1 leg of lamb (about five pounds)

Ingredients (for the gravy):

• 5 garlic cloves
• 1 inch ginger
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin powder
• 1 tablespoon coriander powder
• 12 teaspoon Kashmiri chile powder
• 1 teaspoon cardamom powder
• 3 tablespoons Greek yogurt
• 2 tablespoons ground almonds
• Salt to taste

Directions:

1. Prepare the lamb and the first marinade. Trim all of the fact from the lamb and, using a sharp knife. Roast the dry rub spices in a dry frying pan over a low heat for about 10 minutes. Shake the pan a few times as they release their aroma. Cool slightly and grind to a fine powder. Rub this spiced powder all of over the leg of lamb, in the cuts as well. Leave to marinate for 40 minutes while you get the second marinade ready. 

2. Prepare the second marinade. Soak the saffron threads in hot water for five minutes. In a large frying pan, add the oil and fry the onions until light brown. Turn off the heat and cool. Set half of the onions aside. Add the remaining half of the onions, garlic, ginger, and 2 tablespoons of Greek yogurt to a blender. Blend into a smooth fine paste. In a large bowl, add the blended paste along with the remaining yogurt, chile powder, and saffron (with water). Season to taste and mix well. Pour this marinade all over the leg of lamb, mixing well to ensure that it is covered well. Drizzle the leg of lamb with honey. Cover and marinate in the refrigerator overnight or two nights. 

3. Roast the lamb. Preheat the oven to 450 degrees Fahrenheit. Roast the lamb in a covered baking dish for 1/2 hour. Reduce the heat to 325 degrees Fahrenheit and cook for 25 minutes per pound, around 1.5 hours until the meat is tender. 

4. Prepare the gravy. Blend the garlic and ginger to a smooth paste with a space of water in a grinder or blender. Heat a large frying pan with the oil. Add the paste and fry over a low heat for 2 minutes. Add the spiced powders along with the yogurt and ground almonds. Add any leftover marinade and juices from the baking try to the pan. Fry for 4 minutes. Add 6 tablespoons of water and simmer over a low heat for 12 to 15 minutes. Stir often to make sure that it does not stick to the bottom of the pan. Add a little more water if required to thin it out slightly. Season to taste and keep warm.

5. Finish the dish. Serve the ran on a platter with the fried onions, shallots, mint and pomegranate, as well as pulao and gravy.

PEACE.