Pancetta with Greenbeans - French Friday

I love a simple side of veggies and this was a keeper.  The green beans were fresh at the grocery store (we're lucky to have early veggies here) and I got a 1/4 inch slice of pancetta from the deli counter, then we were ready to roll.

We ate this with shepherd's pie, so I felt like we needed a couple of veggies to round out the plates: boiled beets and pancetta green beans!

The beans were simple.  Boiled for a few minutes in salted water then rinsed in cold, to stop the cooking.  The diced pancetta was browned in a large pan, some fat removed and the beans were tossed back in.  Done.  The browned pancetta bits were crunchy and salty served over the beans.  Easy dishes like this are perfect for the kids to help with.  They were in charge of: 

• snapping the ends off the beans
• watching the pot boil
• timing the various pots of water
• chopping pancetta
• stirring the pan

I confess that I was not ready to put them in charge of chopping the red beets.  At least, not until I figure out what removes beet juice from clothing!

You may remember my earlier delight in learning that both kids like roasted golden beets?  Well, I tried red beets, simply boiled, and they were not as big a hit.  I'll have to try red beets roasted next, to see if it's the roasting that makes all the difference!

For all three recipes, check out Around my French Table.

Blackened Catfish

I remember sitting with my grandmother in a seafood restaurant when I was about 18 years old, debating the merits of catfish.  She loved catfish.  I didn't. 

"Fried.  Or blackened."  She declared.  As if that was all we needed to know in order to bring the conversation to a close.

"But it's so ... fishy!"  I remember countering.  I liked fish, shellfish, and lake fish, but catfish always left me feeling like it came from the bottom of the lake. 

Perhaps it was all the times my sisters and I teased the catfish in the lakes across the street, tapping the top of the waters, bringing their gaping maws to the surface, like some sort of home-made horror movie.  Low budget. 

Catfish?  No thanks.

Recently however, I came to the conclusion that time has turned the tables.  If you buy catfish these days at the grocery store, it lacks that distinctive flavor that my grandmother so enjoyed and I didn't.  I think it's because of the farming that has made catfish plentiful and rather mild in flavor.

We made blackened catfish the other night and it was simple to prepare.  Cast iron pan, heated hot and lightly coated with some olive oil.  Fish filets rubbed with a cajun seasoning.  Three minutes per side.   Couldn't be simpler.

Served it up with some sauted green beans and rice.  Simple, flavorful.

So, grandma, we're enjoying the catfish.  Blackened.  But I have to confess that for a moment last night I missed that muddy bottom-of-the-lake flavor.