Chef Austin

Fried Catfish has got to be one of my favorite go-to meals! I give each patty a generous shaking of Pete's Red Hot and my mouth is in 7th Heaven! I have even double breaded mine for a super crunchy crust!

When I was in the US Army, the term "SOS" means something completely different...I make this or with Ground Spicy Sausage several times a month.With the Sliced Beef, you need to cut it into ribbon strips before adding it to the gravy. Do not rinse it. The salt level with this recipe is perfect. Additionally, I use a large jar and make it with 8 TBLS butter, 8 TBLS Flour and 5 cups of milk along with a good sprinkling of freshly ground pepper. The final secret is to add a shake or two of Worcestershire Sauce to it. This will feed the family and everyone will love it!

I’ve made this a dozen times now and it’s received rave reviews from everyone who has tried it!! For the July 4th holiday party, I did it with Strawberries & Blueberries so it had a very “American Flag” look. Truly spectacular recipe!

Super easy, tasty and quick!!

Phenomenal! The hardest part was not having a sous chef to do all the prep work. I used Dry Riesling for the wine and Pumpkin Pie Spice in lieu of fresh Nutmeg and it was just perfect!! My M-F?

I thought this was excellent! I prepared it as directed with zero exceptions. The only thing that could have been added would have been Chef John's Cucumber Salad recipe which the Salmon sat on! No worries! I used my own and served this with a side of Steamed Broccoli and dinner was divine!!