More Than One Way to Skin a Catfish: Catfish Tacos with Cucumber Salsa

I’ve mentioned before that I grew up in the rural Midwest (Bedford, Indiana, to be exact). Catfish was a part of everyday life. You could order it any way you wanted – as long as it was fried. I think I was pushing 40 before I found out that there wasn’t a law preventing you from preparing catfish different ways. I’d never had it other than batter-dipped, deep fried, and covered in tarter sauce. Now all of that has changed. How much farther can you run than Catfish Tacos with Cucumber Salsa? READ MORE

Rubbed the Right Way: TexMex Rubbed Shrimp Skewers with Peach Salsa

Dry rubs and grill seasonings are a handy thing, aren’t they? But I just can’t bring myself to buy the premixed things off of the grocery store shelves. Why? Because A) you don’t know what’ they’ll taste like until you get them home and open them up; B) they’re mostly salt; and C) they end up being way too expensive per ounce. I can make up my own rubs and seasoning blends at home for a fraction of the cost, control the salt, and know that they taste good. Read More