[1] Grilled catfish with ancho-chile rub. The recipe follows. (photo by A.I.).

[2] Ancho chiles are dried poblanos (photo © Rancho Gordo.).

[3] Poblano chiles (photo © Rio Luna).

[4] Ancho chile powder (photo © Savory Spice Shop).

[5] A simple preparation: Parsley leaves, cherry tomatoes and lime juice make a salad topping for catfish. You can do a mixture of parsley and cilantro, and/or add a bit of EVOO, as well (photo © Whole FoodsMarket).

The catfish, one of the world’s least attractive fishes, gets its name from the long barbels (feelers) hanging down from around its mouth, which resemble whiskers (but far less cute). Catfish are found worldwide: Most catfish are freshwater, though there is also a saltwater variety found on the Atlantic and Gulf coasts.

The majority of catfish sold today in the U.S. are farmed in ponds in the Mississippi Delta.

Looks apart, a catfish is a tasty fellow, low-fat with firm, mild-flavored flesh (though the tough, inedible skin must be removed before cooking). Catfish is versatile, and suited to most manners of preparation, including soups and stews. Much of the time, it’s filleted and fried, grilled, or sautéed.

At the Grand Central Oyster Bar (the seafood restaurant located “below sea level” at Grand Central Terminal in New York City), executive chef Sandy Ingber shares his National Catfish Day recipe so you can whip it up at home (we got our catfish at Whole Foods Market).

> The different types of fish and seafood: a photo glossary.

> The different types of chile peppers: a photo glossary.

> The history of chile peppers.

> The year’s 56 fish and seafood holidays.
 
 
RECIPE #1: GRILLED CATFISH FILET WITH ESPRESSO-ANCHO RUB & LEMON CAYENNE SAUCE

Ingredients For 6 Servings

 
Preparation

1. Rub all catfish filets with the espresso-ancho rub (below). Shake off excess.

2. Heat grill to medium hot. Dip rubbed filets into a small amount of oil and place them on the grill. Cook fairly slowly until browned on one side, about 5 minutes, being careful not to burn. Flip over and repeat. Catfish should be cooked all the way through.

3. Put on a plate and serve with 2 ounces of sauce per person. Serve with brown rice and cornbread—both whole grain foods—and a side salad.
 
 
RECIPE #2: ESPRESSO-ANCHO RUB

Ingredients

 
Preparation

Mix all ingredients in a small bowl. The rub can be made up to one week ahead, covered, and stored at room temperature.
 
 
RECIPE #3: LEMON-CAYENNE VIN BLANC SAUCE

Vin blanc is one of the mother sauceswe presented a few months ago. It’s a key ingredient of Coquilles St. Jacques and Oysters Rockefeller. After you make it the first time, you’ll find many ways to use it with fish, seafood, and poultry. This recipe makes about 1-1/3 cups.

Ingredients

1. Combine the wine and shallots in a saucepan and bring to a full boil. Reduce by half. Add the water, cream, and bouillon and return to a boil.

2. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until it smells toasty, about 1 minute. Don’t let the flour brown. Now you have a roux (pronounced ROO).

3. Add about half of the liquid and stir well to dissolve the roux. Stir in the rest of the liquid and bring to a simmer.

4. Add cayenne pepper, which you liquefy with 1 teaspoon of water. Reduce the heat and simmer gently for 5 minutes. Finish with the lemon juice. Strain the sauce through a fine strainer.

Let us know if you think it’s the cat[fish]’s meow.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

“Summertime is about simplicity,” says TV chef and “Chopped” judge Alex Guarnaschelli, as she shared these summer dessert ideas with us (originally published in The Daily Meal).

Enjoy affordable, sparkling Prosecco all
summer long. Photo by Marcelo Terraza |
SXC.

How about wine?

In addition to pairing well with lighter foods, consider three summer-appropriate wines—Albarino, Malbec and Prosecco—that are also lighter on the wallet ($10 to $15 a bottle). And, they’re vinified to be drunk as soon as you buy them—no aging required.

VERO restaurant and wine bar in New York City is highlighting three wines on its summer menu: red Malbec, white Albariño and sparkling Prosecco.

They work with lighter summer foods, as well as with bold-flavored favorites—such as beef and spicy dishes—that we enjoy year-round, and which require wines that are equally intense and full-flavored.

So instead of sticking with the tried and true, embrace the joy of wine and discover new favorites.

WHAT TO TRY

Argentinean Malbec instead of Cabernet
Sauvignon

Both red wines are robust in body and flavor, with firm tannins that pair beautifully with grilled meats. But Malbec is vinified to be drink younger than Cabernet Sauvignon.

Malbec has been called “the more rustic cousin of Merlot” by wine expert Jancis Robinson. The primary red grape of Argentina, Malbec is deep purple in color and lush with ripe, juicy berry and plums flavors. Some yield herbal, licorice/anise and violet notes. VERO is serving the 2010 Callia Alta Malbec (black cherry and plum flavors with hints of oak and spice, around $10 in stores) with a seared New York strip of beef and fries, finished with a smoked chili aïoli.

Spanish Albariño instead of Sauvignon Blanc

The grapefruit notes of both of these white wines compliment appetizers, grilled fish, shellfish, poultry and vegetarian dishes, as well as spicy seafood-based foods such as jambalaya (recipe).

Albariño is the primary white grape grown in the Rias Baixes wine region, in the northeast corner of Spain (the part that sits on top of Portugal). The wines are highly aromatic with excellent acidity, an attribute that makes them very food-friendly. The palate yields apple, citrus and/or pear notes.

VERO is serving the 2010 Morgadio Albariño (kiwi and mineral flavors, around $15 in stores) with pan seared mahi mahi over creamy polenta, with roasted tomatoes, baby fennel and sundried tomato vinaigrette.

Prosecco instead of Champagne

The effervescence of both sparklers is charming. But whereas Champagne’s sophisticated profile is heavy on yeast and breadiness/toastiness, Prosecco is light and fruity on the palate, with a nose of almonds, apples, and pears. Because it is meant to be drunk young, it is typically non-vintage. Serve it with charcuterie, salads, fish and seafood and spicy Asian foods. It is a very food-friendly wine.

VERO is serving the Ricardo Pasqua Prosecco (an extra-dry spumante with a nose of sweet almonds, about $11 in stores) with a rock shrimp tempura and yuzu chili aïoli.

So hit the wine store and start trying different bottles to find your favorite producers. Remember that you can search for reviews online to match up the specific wine producer’s profile with your tastes.

*Champagne is unique among wine regions. The bottlings are usually a mixture of wines from different vintages (called non-vintage or NV). Vintage Champagne is a blend of wines from that one particular year indicated on the label, when the quality of the harvest, measured by the sweetness of the grapes, meets the requirements to declare a “vintage.” True vintage years may happen three or four times a decade, or fewer; vintage Champagnes need to be laid down for a longer period of time to mature. Because vintage Champagne commands a significantly higher price, some Champagne houses “declare” a vintage in a year when others do not feel the quality of the harvest merits it. This doesn’t imply that nonvintage Champagnes are inferior; in fact, in non-vintage years, wines are blended together to create the house’s “perfect” recipe.

Often, allergen-free products are made because a family member develops the condition. In one of the more ironic situations, the Coffins, a Montana farm family that has been dairying for generations, had to remove all dairy products from the diets of mom and the kids.

After trying the less-than-satisfactory alternatives the family began to create their own substitutes, tasty enough that everyone—including the non-allergic—could enjoy. The WayFare line of puddings, cheese spreads (regular, Mexican and smoked, our favorite) and sour cream was the happy result. Ice cream is currently under development.

The “secret” ingredient in the line is certified gluten-free, whole grain oatmeal. In the course of using oatmeal to replace the body of milk, the products also became cholesterol free and vegan.

The line is 100% dairy-free, soy free, cholesterol free, trans-fats free and non-GMO. The products are certified kosher by Star-K.

So how do they taste?

The butterscotch and chocolate fare well; the vanilla, to us, doesn’t have significant vanilla flavor and works better as a hard sauce or creamy topping.

There’s a store locator on WayFareFoods.com, and information for retailers who want to amp up their lactose free foods.

FOOD ALLERGY FACTS

There’s an economic opportunity in products that address food allergies. Anheuser-Busch makes a gluten-free beer, the Girl Scouts sell three varieties of milk-free (lactose-free) cookies and General Mills reformulated Rice Chex earlier this year to be gluten-free. Kellogg’s makes its Pop-Tarts in nut-free factories. If vodka is your drink of choice, look for products distilled from non-grains, such as grapes and potatoes.

An estimated 12 million people in the U.S. have food allergies; 2 million more have celiac disease, a potentially deadly form of gluten allergy.

Medical experts don’t know why the number of people with food allergies is increasing. Theories include reduced contact with germs, exposure to certain environmental pollutants and, in the case of peanut allergies, the way peanuts are processed and at what point they are introduced into a person’s diet. Much research is needed; there is very little of it, even though allergic reaction to food causes about 30,000 emergency room visits and 150 to 200 fatalities each year.

Statistics from the American Academy of Allergy, Asthma & Immunology (AAAAI) reveal that in the U.S.:

 
So read the labels, and look for more good food coming from allergen-free manufacturers.

But these ideas from Schwan’s have us thinking in new directions. You can whip them up and serve them immediately, or store them in the freezer.

You can add another layer of flavor before sealing with the top sandwich layer:

 
You can roll the ice cream edges in sprinkles, mini chips or confetti (as shown in the photo).

Whatever you do, you’ll have fun.

If you’d like to have these treats delivered to you, visit the Schwan’s website.