I bought a bag of Jay's kettle-fried potato chips and a gallon of skim milk!
LOL

*But* I also got a couple of pork steaks to throw on the grill later in the
week. Also some catfish fillets and crawfish tail meat (gonna make one of
my signature dishes, Catfish Acadian, next weekend, recipe to follow). I'll
go back to buy bell pepper, celery and the shallots. My fridge runneth over


My cart also included vegetables. A bunch of broccoli, a head of
cauliflower, asparagus (both white and green) and the yellow corn on the cob
looked pretty good for this time of year so I grabbed three ears. I'll
probably grill it next to the pork steaks. Somehow pork and corn seem to go
together, don't ask me why.

Oh, and I got some baby artichoke hearts. I very rarely see those! They
will be rinsed then dredged in sea salt and browned in olive oil. I saw a
woman (Polish, maybe?) do that on PBS on the show 'Jewish Cooking with Joan
Nathan' a few years back and man are they tasty that way!

Catfish Acadian

2 lbs. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
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 and tender. 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 tender. 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 catfish and serve. Serves 4.

Jill