> wrote in message
...
> On Jun 9, 9:26 pm, Eric Campbell > wrote:
>>
>> To make matters worse, more and more people are discovering that they
>> can save money by making their favorite restaurant dishes at home

Gee, ya think?!
>
> No thank you. Where I live if someone wants a recipe from a
> restaurant all they have to do is to write to the food editor of the
> local newspaper and have him ask the restaurant or chef for the
> recipe. Most restaurants are happy to oblige.


That's true, and sometimes you can simply call or email the restaurant and
the chef will oblige. I was pretty sure I figured out all the ingredients
in 'Catfish Acadian' from the Bayou Bar & Grill in midtown Memphis. There
was one ingredient I missed. So I emailed the restaurant with what I
thought it contained. Got a reply back from the chef: "You're very close,
but you forgot the celery." [Insert classic slap on the head.] It's the
holy trinity in Louisiana cooking - onions, bell peppers and celery! I
guess I got lost in the garlic

Here's the actual recipe, and it's quite delicious:

Catfish Acadian

2 lbs. catfish fillets*
seasoned flour
olive oil
butter
diced onions and garlic
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper

Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
until lightly browned. Plate and hold in a warm oven. In another pan, saute
the onion and garlic (or shallots) with the bell pepper and celery in butter
until translucent. Add the crawfish tail meat and shrimp and saute until
just pink. Stir in some cream; season with salt and a little cayenne
pepper. Pour this mixture over the fish and serve.

*I can't find catfish where I live now but any mild white fish will do.
Oddly enough, I can find frozen packages of crawfish tailmeat. Go figure.

Jill