1. Whisk together the pecan meal, flour, salt and pepper in a shallow bowl. 2. Clean the catfish fillets and pat dry. 3. Dredge the fillets in the pecan meal mixture until coated evenly. 4. In a heavy ...

Steps: Preheat oven to 450 degrees and line a large cookie sheet with foil. Place haricots verts and cherry tomatoes on cookie sheet and toss with olive oil and a big pinch of sea salt and pepper.

Preheat oven to 400 degrees F. Coat a large roasting pan and large baking sheet with cooking spray. Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk ...

Chef John Fleer has been a driving force behind Appalachian cuisine and farm-to-table cooking. He owns cafe-bakery The Rhu in Asheville, North Carolina, and previously owned Rhubarb and Benne on Eagle ...

Allow the steaks to sit at room temperature for one hour. Season generously with sea salt and fresh ground black pepper. To pan roast, turn on the oven to 350° F, then heat a cast iron skillet or ...

1/3 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped 3 ounces dry-cured ham, thinly sliced and shredded in 1-inch strips (see note**) 1/3 cup pecans, toasted and roughly chopped 1.

Makes 2 servings. Recipe is by Teresa B. Day. ½ cup pecan meal or finely chopped pecans 1 tablespoon flour 1 teaspoon salt ½ teaspoon black pepper 2 large or 4 small catfish fillets 1 tablespoon olive ...

1 pound haricots verts (long, slender “French-style” variety, see note), stems removed but ends left untrimmed 12 ounces cherry tomatoes, halved 2 tablespoons olive oil Sea salt Freshly ground black ...