Big Billy's Grilled Catfish with Pineapple Salsa - a weekend recipe

Originally from Arkansas, Texas oil man Big Billy loved catfish and had a hundred different ways of preparing and cooking it. He also liked to grill outdoors, drinking beer and telling oil stories (all true, by the way) while he cooked. Here is one of his favorite—and simple—ways to grill and serve catfish. For some of his stories, you’ll have to check out his Little Texas Cookbook.

Ingredients (Catfish)

• 4 catfish fillets

• 2 tsp olive oil

• 1 tsp garlic salt

• ½ tsp black pepper, cracked

• ¼ tsp red pepper, ground

Ingredients (Pineapple Salsa)

• 1 c pineapple, fresh, peeled and diced

• ¼ cup red onion, diced

• 1 c red bell pepper, diced

• 2 Tbsp cilantro leaves, fresh, chopped

• 2 tsp jalapeno pepper, fresh, minced

• 2 Tbsp lime juice, fresh

• ½ tsp salt

• Black pepper, freshly ground, to taste

Directions

(Catfish) Rinse fillets and pat dry. Brush with olive oil, combine ingredients and sprinkle on rounded side. On a pre-heated grill, cook on high heat, rounded side down for 3 to 4 minutes, flip the fillets and continue cooking for another 3 to 4 minutes or until fish flakes easily with a fork.

(Pineapple Salsa) Combine all ingredients and set aside until catfish is grilled, then spoon the salsa on the fillets and serve.

Eric'sWeb

Big Billy's Sour Cream Enchiladas - a weekend recipe

Big Billy loved to entertain and he loved football. He almost always hosted rowdy guests for the Super bowl, oftentimes cooking up a one-dish meal. This is one that always pleased, and always will.

Ingredients

• 2 lbs shrimp, cooked, deveined and diced

• 2 Tbsp butter

• 1 onion, chopped

• 1 garlic clove, finely minced

• 16 oz tomatoes, chopped and drained

• 8 oz can tomato sauce

• ¼ c chilies, chopped

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp basil

• ½ tsp salt

• 1 pkg tortillas

• 2 ½ c Monterrey Jack cheese

• ¾ c sour cream

Directions

In a saucepan, sauté onion and garlic, in butter, until soft. Add tomatoes, tomato sauce, chilies, spices and salt and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.

Dip tortillas in tomato mixture. Put about 2 Tbsp shrimp and 2 Tbsp cheese on each tortilla. Roll and place seam down in a large baking dish.

Blend sour cream with remaining sauce mixture and pour over tortillas. Sprinkle with remaining cheese and bake, covered at 350 degrees until thoroughly heated, about 30 minutes. Serves 6 hungry football fans.

Eric'sWeb

Big Billy's Special Brew Barbecue Sauce - a weekend recipe

Big Billy liked to cook outside on his barbecue grill. Here is the recipe for his special barbecue sauce, a little spicy and just a little sweet. Great for both beef and chicken.


Ingredients

• 1/2 cup cane syrup

• 3/4 cup mustard

• 1/2 cup chili sauce

• 1 teaspoon Angostura bitters

• 1/2 cup onion, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup beer - Big Billy preferred Sierra Nevada Pale Ale

Directions
Combine all ingredients in a pan and bring to a boil. Simmer seven minutes, stirring occasionally.

Big Billy's Baja Oklahoma Guacamole Dip - a weekend recipe

Big Billy was a Texan at heart but lived for many years in Oklahoma while drilling for the State’s elusive black gold. He loved Mexican food and also loved to entertain. When he did, he often served his own version of guacamole dip. Here is Big Billy’s personal recipe.

Big Billy’s Baja Oklahoma Guacamole Dip

Ingredients

• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1 1/2 tsp butter
• 1 tsp salt
• 1/2 onion, medium-sized, finely chopped
• 3 tbsp chopped fresh cilantro
• 1/2 tomato, large, chopped fine
• 1 tsp garlic, minced
• 1 pinch cayenne pepper

Directions

Mix ripe, peeled avocados and butter in medium bowl. Mash with fork. Add balance of ingredients and mix thoroughly. Refrigerate for an hour or so, or serve immediately.

Eric'sWeb

Roast Pork Loin with Red Chile Peanut Mole - a weekend recipe

In my new book now titled Pagan Bones, Buck McDivit is involved with a murder investigation, cattle theft and a mysterious shape-shifting black panther. He also becomes the only male participant in a pagan spring revel.

In the book, Buck enlists the help of his best friend, Trey Calderham. Trey is an agent for the Texas and Southwestern Cattle Raisers Association, a private agency that has the authority to make arrests in both Texas and Oklahoma. Yes, there really is such an agency.

Trey’s new lady love, Beth O’Hara, is one of Buck’s old flames. Beth owns a restaurant, the Azure Pendant, in the eclectic Paseo District of Oklahoma City. When Buck pays them a visit, she cooks an amazing New Mexican dinner.

Here is a recipe for the excellent dish that I found on the web at www.SantaFeSchoolofCooking.com. What is mole? Check out the very interesting website and find out. I’m still working on the cover, but here is a mock-up until I get there. My good friend Dave Beatty is working on a full moon picture for me.

Roast Pork Loin with Red Chile Peanut Mole

2 teaspoons black peppercorns
2 teaspoons kosher salt
3 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons freshly toasted cumin seeds
2 teaspoons freshly toasted coriander seeds
4 to 5 pound boneless, center-cut pork loin
3 tablespoons olive oil

Grind all spices in a spice grinder or with a mortar and pestle. Rub the spice mixture over the surface of the pork loin. Wrap the loin in plastic and refrigerate for 24 to 48 hours.

1. Preheat the oven to 375°.
2. Heat the olive oil in a large skillet over medium-high. Sear the pork on all sides until browned. Transfer to a foil-lined baking sheet and roast in the oven until the internal temperature reads 160°, about 1-1/2 hours. Allow the pork to rest for 15 to 20 minutes before slicing.

Red Chile-Peanut Mole

12 dried Ancho chiles
2 tablespoons olive oil
1 large onion, chopped
6 unpeeled garlic cloves, roasted, then peeled
4 large, ripe tomatoes, roasted, then peeled
3/4 cup dry roasted peanuts
1/3 cup toasted sliced almonds
1/3 cup toasted sesame seeds, ground to a powder in a spice grinder
1 or 2 teaspoons espresso powder, or to taste
1 to 2 teaspoons each freshly ground cumin, coriander, canela and allspice, or to taste
4 tablespoons lard or olive oil
Salt to taste
Chipotle chile powder to taste

1. In a preheated skillet over medium, press the chiles, 3 or 4 at a time, onto the bottom of the pan until fragrant and pliable. Be careful not to burn them. Remove the stems and tear the softened flesh into large pieces, removing the seeds that stick to the flesh. Soak the chile pieces in hot water for 30 minutes, until softened.
2. In the meantime, heat the olive oil in a small skillet and sauté the onion until softened. Place the sautéed onion, the garlic cloves and the tomatoes in a blender and puree. Pour mixture into a bowl and set aside. Return 1 cup of this mixture to the blender and add the peanuts, almonds and sesame seed powder. Puree, adding a little of the tomato liquid, if necessary. Combine the puréed tomato mixture and the peanut mixture, and add the espresso powder and spices.

3. Drain the chiles, reserving the soaking liquid. Place the chile pieces in a blender and add 1/2 cup of the soaking liquid, or more if needed. Puree until thoroughly blended. Add the chile puree to the other purees and stir to combine thoroughly.

4. In a large saucepan, heat the lard. When it is hot, add the puree all at once. You may want to use the lid of the pan as a shield, as the liquid will splatter. Bring the mixture to a boil, reduce the heat, season with salt and chipotle chile powder, and simmer for 30 minutes, stirring occasionally, until you have a sauce with the consistency of thick cream.

Eric'sWeb

Big Billy's Crawfish Fritters with Texas Dipping Sauce - a weekend recipe

My close friend Big Billy was both an oil entrepreneur and a Dallas restauranteur. He was such an interesting character, I could write a book about him. Come to think of it, maybe I will some day.

I once sold him an oil deal in Noble County, Oklahoma. It was a reentry—going into a previously drilled well in hopes of completing in a productive zone the original operator missed. We were unsuccessful in the predicted pay zone but came up roses in a shallow limestone. The well tested nine hundred MCFD (pretty damn good for a six hundred foot well) and Big Billy ultimately drilled ten offsets.

Big Billy, like his name, was a big man—six foot four and three hundred seventy five pounds. He had the mentality of a wildcatter along with the wildly crazy luck that made him successful. He had absolutely no pretense, but could cook some of the tastiest meals imaginable. He also liked Texas music and he, Kathy—his significant other— and I once made a special trip to see Willis Alan Ramsey at the Blue Door in Oklahoma City. But that’s another story.

Yes, Louisiana is the land of Acadia, but there are probably just as many Cajuns living in Texas. Big Billy borrowed a few secrets from his Louisiana neighbors in creating this dish that I guarantee is to die for. Although no longer with us, his legend and recipes will live forever.

Big Billy’s Crawfish Fritters with Texas Dipping Sauce

Ingredients
• 1 cup flour, sifted
• 1 pound crawfish tails, cooked and chopped
• 4 green onions, chopped
• ½ tsp. salt
• ½ tsp. cayenne pepper
• 1 tsp. baking powder
• 2 eggs
• ½ cup milk
• 1 ½ tbsp. melted butter

Texas Dipping Sauce• ¾ cup mayonnaise
• ¼ lemon, sliced
• ½ cup ketchup
• ¼ tsp. horseradish, prepared
• ¼ tsp. Texas hot sauce

Directions
Combine eggs, crawfish meat, onions, butter, salt and Cayenne in a large mixing bowl. Stir in flour until blended.

Heat cooking oil in a large cast iron skillet until very hot. Drop tablespoonfuls of batter— a few at a time—into hot oil. Fry until golden brown on both sides. Drain on paper towels.

In a small bowl, combine the mayonnaise, ketchup, horseradish, squeezed lemon juice and Texas hot sauce. Serve fritters with Texas dipping sauce.

Eric'sWeb