Blackened Catfish with Sweet Corn Relish | Supporting Texas Farmers

If you're looking for a an easy, flavorful, summer meal idea, this blackened catfish with sweetened corn relish is just what you've been looking for. It's got a savory crust of spices on the catfish and is served with a slightly sweet and tangy corn relish. Look further in the post for the recipe.In the past year, I’ve worked with farmers, ranchers, vineyard owners and all sorts of people who directly work the land and animals to produce something for the public to consume. My favorite part of these adventures has been getting to know the people behind the food. A month ago, I went to a cattle farm and got to hear the rancher talk about his passion for his animals, his employees, and serving quality beef to the public. It’s in these moments that it really hits home how important it is to know where your food comes from.

This week I had the amazing opportunity to visit a few farms in Wharton, Texas, with Water Grows, a partnership of Texas Corn Producers and USDA's Natural Resources Conservation Service (NRCS) in Texas. Myself and a host of other journalism types got to hear the farmers themselves talk about their passion for feeding people and the challenges they face. The Water Grows initiative enables agriculturists and those outside of agriculture to allow farmers and consumers to share their stories, connect, and learn how Texas farmers are growing more crops with less water so that we can save this precious resource for the future without sacrificing jobs and economic growth.We started off the trip by boarding a charter bus passing field after field while watching a video introducing us to the host organizations.At our first stop, we met Daniel Berglund on his corn and rice farm. Among the corn stalks and rice fields, he spoke about how he conserves water by gradual sloping in the fields, so that no water is wasted, and his crops can stay adequately watered. While there, we were able to sample a delicious hors d’oeuvre of dirty rice with corn aioli prepared by Chef Brandon Silva.Our next stop brought us to Homegrown Seafood. This seafood supplier grows catfish, red fish, shrimp, and striped bass. As we watched the catfish get harvested from the ponds, we learned that in just 9 months' time, catfish can grow up to 4 pounds in size (which is the size at which they harvest them). Also, in just one pond, they have around 60-70,000 catfish; and they have more ponds than I could count.Of course, on a hot summer Texas day, we had to have a little "Ranch Vodka Soda" to cool off a bit.Our last stop was at United Ag Cooperative. This working cotton gin and grain elevator gave us an inside look at how cotton plants are processed from picking to baling and just how much manpower it takes to pull it all off. It was so neat to learn how important the cotton industry is to our everyday way of life - beyond just textiles. This stop also had another delicious snack of smoked red potato salad prepared by Chef Brandon Silva.The day finished off with a 3-course meal prepared with the local ingredients by Chef Brandon Silva. The meal was held under a white tent with beautifully set tables on Daniel Berglund's front lawn of him home site. Chef Silva has decades of experience at some of Houston’s finest establishments, including Degust, Uchi, Holley’s, and has performed on multiple stages in Europe. This renowned chef even made appearances on Food Network’s show Chopped!For this meal, all the ingredients from the catfish to the beer and wine served were locally sourced from the region. There was Texas Succession beer from Braman Winery and Brewery, vegetables from Gundermann Acres, catfish from Homegrown Seafood, and a selection of wines from Lavaca Bluffs Vineyard and Winery.While I enjoyed every part of the activities that day, the best part of this experience for me was sitting down to have dinner with the farmers and their families that evening. Farming is very much a whole family affair. It takes everyone working together for the crops to be successful. And it takes neighbors working with neighbors for them all to be successful.On this culinary tour, we were able to experience and better understand the sustainable farming practices and the technology farmers are using to conserve and protect our valuable natural resources, especially water. There's something really special about knowing where your food comes from. Getting to see the actual rice fields growing and watching the guys bring in the heavy nets full of fish really puts into perspective how much passion goes into being a farmer.Want to support local and make a delicious meal for dinner tonight? How about this tasty blackened Texas catfish with sweet corn relish?Here's the recipe:

Blackened Catfish with Sweet Corn Relish

Corn Relish Ingredients

• 2 cups fresh or frozen corn
• 2 cups chopped onions
• 2 cups chopped seeded cucumbers
• 2 cups chopped tomatoes
• 1 large green pepper (chopped)
• 1 cup sugar
• 1 cup cider vinegar
• 1-1/2 teaspoons celery seed
• 1-1/2 teaspoons mustard seed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric

Blackened Catfish Ingredients

• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 4 ounce catfish fillets
• 1 stick unsalted butter

Corn Relish

1. In a large saucepan, combine all of the ingredients. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Blackened Catfish

1. In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined.
   
2. Press the catfish fillets into the spice mixture to thoroughly coat.
   

3. Place a large cast-iron skillet over high heat. Put half of the butter into the skillet; set remaining butter aside.

4. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Pour remaining butter over the catfish.

Put it All Together

1. Top the catfish with the corn relish. Use as much or as little as you like!

fish, Main Course, seafood

American

blackened catfish, catfish, corn, Texas farm

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One Pot Shrimp & Corn Chowder

Sometimes, I get tired of chicken.I think that’s normal though. We eat a lot of chicken dishes in our house.Grilled chicken.Fried chicken.Baked chicken.Chicken. Chicken. Chicken.After all, it’s easy to cook, you can change the flavor just by adding a different sauce or spice, and it cooks relatively quickly.So for tonight’s dinner, I’m mixing things up and making shrimp. Shrimp is so great to cook with because it takes literally 3 minutes to cook completely and it’s packed with protein!If you’re looking for a one pot wonder, this is it! Everyone at my house gobbled it up and we’re asking for more!

What can I substitute for the bacon?

First of all, bacon is delicious, so why would you want to skip it? But I get it. So instead of bacon you could opt to cook the potatoes in a little vegetable oil and then skip the bacon topping. Or you could change up the flavor profile completely and use sausage. It’s totally up to you!

What’s the difference between a chowder and a soup?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew. While this “chowder” is not thick in consistency, it does have milk as the main liquid - so it’s a chowder.

One Pot Shrimp & Corn Chowder

One pot holds it all - perfectly cooked shrimp, tender potatoes, corn, and savory bacon. This is a quick recipe to make for any weeknight dinner!

• 12 oz bacon (cut into 1/2 inch pieces)
• 8 green onions (thinly sliced crosswise)
• 4 medium baking potatoes
• 4 Tablespoons all-purpose flour
• 6 cups milk
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried thyme
• 3 cups water
• 16 oz frozen corn (thawed and drained)
• 32 oz large shrimp (peeled and deveined)

1. In a stockpot, cook bacon over medium-high heat until crisp and browned, about 4-6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

2. Add potatoes and flour to the pot and cook, stirring, about 1 minute.

3. Add milk, seafood seasoning, thyme and water. Bring to a oil, and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.

4. Add corn, shrimp, and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper.

5. Serve immediately and top with bacon.

Products Used:

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