Grilled Catfish ala Mexicana

This entree will take about 2.5 hours from prep to plate but is worth every ounce of effort. This entree is rated hot-fiery depending on how many fresh chilies are used.
Ingredients:

12-fresh roma tomatoes-2 lbs. (blanched, peeled and course chopped)
2-large white onions (chopped)
3-large jalapeño (seeded and chopped)
12-fresh pequin chilies (crushed and chopped)
4 oz-soft melt white cheese
5 oz-tomato sauce (bottled crushed roma tomato all-natural from Italy if available)
14 oz-can of chicken broth (low sodium/msg free)
2-limes (juice and pulp)
12-fresh garlic cloves (peeled, some crush and some chopped)
1-large bell pepper (seeded and chopped)
“Southwestern Sizzler ” (4-5 tsp)
Sea Salt (1 tsp if desired)
7-stuffed queen olives (sliced for garnish)
1-jumbo avocado (sliced for garnish at the end)
½ bunch chopped cilantro

Start by crushing the pequins, three garlic cloves and some lime juice in a molcajete.

Add 2-3 tbsp of olive oil to a hot cast iron pot and sauté the crushed mixture, onion, chilies, garlic and bell pepper. Add juice and pulp of one lime once the vegetables start to soften up.

Once the vegetables soften, add the chicken stock, chopped tomatoes, juice/pulp from the second lime and cilantro. Allow this mixture to cook at least 15-20 minutes on high while rendering down. Stir often with a wooden spoon to avoid sticking.

Once the sauce begins to render, reduce heat to medium and add the tomato sauce, 4-5 tsp. of “Southwestern Sizzler ” and 1 tsp of sea salt. Cook additional 15-20 minutes and reduce heat to lowest setting stirring occasionally. Add the grated cheese right before serving allowing it to melt and gently blend it in.

While the sauce is on cruise control, break out the fresh fillets.
Season with your favorite TSS blend including “Jalapeño Dusted”™, “Herbal Red”™ or “Rattlesnake Dust”. I used a “Herbal Red”™ base with “Rattlesnake Dust” as a kicker.

Bring an electric skillet up to 300-325 degrees and add some olive oil and a small pat of real butter. I like the flavor butter adds to olive oil. Do not use too much butter because it will get dark.

Cook the fillets (depending on thickness) 3-4 minutes on each side. Season the backside after the first turn. Cook until meat starts to separate. Use two spatulas to keep from breaking the fillets. If you have several fish fillets to cook, keep the cooked pieces on a hot plate in the oven uncovered on 200 degrees.

Garnish the final entree with sliced queen olives and serve with sliced avocado seasoned with “Rattlesnake Dust” and “Southwestern Sizzler ” Spanish rice.

Southwestern Sizzler Spanish Rice
Start by browning one cup of long grain rice (not instant)in 1/4 cup of oil and add salt to taste. Add 2-3 cloves of fresh chopped garlic and 1/2 cup minced white onion and sauté. Add a can of chopped tomato with green chilies, 1 1/2 cups of water and 2 tbs of “Southwestern Sizzler “. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice becomes moist and excess water is cooked down. NOTE: Parboiled, peeled and chopped fresh tomatoes with fresh chopped jalapeño can replace the canned mixture. You will need to increase the water by 1/4 cup.

Southwestern Sizzler Beans ala Charra

1 lb. bag of dried beans
2 tbsp. “Southwestern Sizzler “
1 tsp. sea salt
1 cup fine chopped white onion
5 tsp. fresh chopped garlic
1/3 bunch Cilantro (leaves) fine chopped
2 slices of bacon
2-3 large peeled and chopped fresh roma tomatoes

I rinsed and covered the beans in water and let soak for two hours. Drain and rinse again and cover beans with water by three inches. Bring to a boil for about twenty minutes. Reduce heat to medium and add water if needed-do not drown in water though! Add onion and garlic. Cooked for 45 minutes then reduced heat to low and added little water, dry seasonings, bacon, cilantro and tomato. Cook on lowest setting an additional hour or until beans are soft and the soup thickens up. Garnish with fresh cilantro.