Blood Orange Risotto

It’s blood orange season!  Not only the favorite food of Dexter as featured in his daily breakfast, but also a perfect accompaniment to risotto, the classic creamy Italian dish.  This turned out really nicely, I was worried I wouldn’t be able to taste the orange but it was a nice amount of flavor.  Remember the key to risotto is to add the liquid a little at a time and stir constantly (this isn’t like those other recipes where you can get away with not actually stirring constantly, you really need to if you want smooth creamy risotto).  I also prefer my risotto really creamy and not the classic al dente style so I tend to cook mine a little longer.

Serves 4
Blood Orange Risotto
3 tbsp olive oil
1 blood orange
1/2 onion, chopped
2 shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken stock
1 Tbsp butter
1/4 cup freshly grated Parmesan
Salt and Pepper to taste

1. Zest the whole peel of the orange

2. Section the orange, catching any juice in a bowl.  Halve the sections and set aside with the juice

3. Heat oil in a skillet over medium-high heat

4. Add the onion, shallot, and orange zest.  Cook until onions are translucent.

5. Lower heat to medium-low.

6. Add the arborio rice and cook about 5 minutes

7. Add the white wine and stir until absorbed.

8. Add the stock 1/2 cup at a time, stirring until absorbed between each addition.  Taste between additions, when the risotto is cooked to your liking stop, you don’t have to use all the stock.

9. Add the butter, cheese, salt, pepper, orange slices and their juice and garnish with parsley.


Special K Bars

These are like rice krispie treats on crack, or maybe ketamine?  The peanut butter and chocolate is a way better combination than marshmallow and nothing. My family always makes these around the holidays, and believe it or not they are a recipe from my mom’s college dorm.  A far cry from the slop Georgia Tech served in their dining halls. Warning: they are super rich but totally delicious.

12 Bars (or 24 if you’re Lynn and think they’re too rich)
Special K Bars
6 cups special K cereal
1 cup Karo Syrup
1 cup sugar
12 oz semi sweet chocolate morsels
12 oz butterscotch morsels

1. Mix the karo syrup and the sugar together in a large pot and heat to melt the sugar.

2. Fold in the cereal.

3. Press the mixture into a greased 9×13 baking dish.

4. Melt the chocolate and butterscotch together and spread over the top.

5. Cool in the fridge and enjoy.

Blackened Catfish

Lynn and I had some left over catfish so we decided a little blackened catfish would be delicious.  The recipe we found recommended knowing when to flip the fish from the color of the smoke, that should have been a hint as to how this would end.  About a minute after throwing the catfish on the skillet I could swear our apartment had just been smoke bombed by a SWAT Team.  We had to open both patio doors and the front door while breathing through kitchen towels to finish making it but it was sooo worth it.  It tasted just like the blackened catfish we had in New Orleans a couple years ago.

Serves 2
Blackened Catfish
2 filets catfish
1 tsp crushed dried thyme leaves
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
3 Tbsp melted butter

1. Preheat a cast iron skillet on high for 10 minutes and get your vent fan going super high (an apartment microwave vent fan won’t come close to cutting it).

2. Mix all the spices together

3. Brush both sides of the catfish with melted butter and then sprinkle both sides completely with the spice mixture

4. Drop a pad of butter in the skillet

5. Cook the catfish in the skillet for about 4 minutes on both sides or until flaky. (the original recipe claimed you can know when to flip it when the smoke turns gray).