1st Place - Dwayne Shumpert
Pecan Encrusted Catfish Nuggets with Peach Creole Sauce
1/3 cup All Purpose flour
1/3 cup corn meal
1/3 cup bread crumbs
3/4 cup finely chopped pecans
1 tsp. black pepper
2 Tablespoons Parmesan cheese
1 cup Olive oil
2 lbs. Catfish fillets
2 eggs, beaten well
Mix first 6 ingredients. Heat olive oil in heavy skillet. Cut catfish into bite size pieces. Dip fish in the egg, then in the dry mixture. Fry in skillet until golden brown.
SAUCE:
2 1/2 cups fresh peaches, finely diced
1 Tablespoon mayonnaise
2 tablespoons yellow mustard
1/2 tsp. Creole seasoning
2 tsp. horseradish
Puree half of the peaches. Place puree and rest of sauce ingredients in a medium sauce pan and simmer over medium heat for 15 minutes, stirring frequently. Top catfish with sauce and serve, or just dip by hand into sauce.
2nd place - Dwayne Shumpert
Peach and Shrimp Salad with Peach Vinaigrette
5 Ounces baby spinach leaves
1/2 head of lettuce
1 cucumber thinly sliced
1 tomato diced
1 pound large shrimp, cooked and peeled
4 cups fresh peaches, sliced
1 cup red bell pepper, thinly sliced
1/2 cup blueberries
6 ounces sliced almonds
Toss together the first 4 ingredients. Top with the shrimp, peaches, peppers, and blueberries. Sprinkle the almonds on top.
DRESSING:
2 1/2 cups peaches, pureed
1 Tablespoon olive oil, extra virgin
1/4 cup red wine vinegar
1 tsp. garlic
2 tsp. oregano
2 tsp. basil
1 tablespoon honey
1 tablespoon lime juice
Mix all dressing ingredients together and stir well. Serve salad topped with the dressing.