Food News

January 6, 2010

Off the Menu - Blackened Catfish with Cleaned up Dirty Rice from Townline BBQ

Townline BBQ, an authentic BBQ joint in Sagaponack, is owned and operated by Honest Management Company, who operate Nick & Toni's, Rowdy Hall, and La Fondita. After traveling to Texas and Kansas, owner Mark Smith and executive chef and partner Joe Realmuto decided that authentic Texas BBQ, with a little bit of pork on the menu, was the winning concept for Townline BBQ.

Enjoy their Blackened Catfish with Cleaned up Dirty Rice at home!

Blackened Catfish

2 Tblsp. - paprika
4 Tblsp. - dried thyme
2 Tblsp. - onion powder
2 Tblsp. - garlic powder
1 Tblsp. - sugar
2 Tblsp. - kosher salt
2 Tblsp. - black pepper
1 Tblsp. - cayenne pepper
1 Tblsp. - dried cumin
1 Tblsp. - dried oregano

*Mix together and store in airtight container.
*Lightly coat one fillet with oil then dredge through seasoning mix. *Add 1 teaspoon butter to searing hot skillet.
*Cook fish for 3 min. on each side and finish in oven at 350 degrees for another 3 minutes.
*Remove fish, pat any excess oil and serve over Cleaned Up Dirty Rice and a wedge of Lemon.

Cleaned Up Dirty Rice

3 qts. - Rice
2 tbl. - Cayenne pepper
2 tbl. - Old bay Seasoning
2 tbl. - Townline Seasoning Powder
3 cups - Diced Onion
3 cups - Diced Red pepper
3 cups - Diced Portobello Mushroom
5 cloves - Garlic, Chopped
2 cups - olive oil

*Heat oil in med. sized pot.
*Add garlic and brown slightly.
*Add rice and sauté for 5 min.
*Add remaining vegetables and seasoning.
*When veggies are tender and rice has absorbed oil, add 6 qts water, stir once and cover.

Townline BBQ
Corner of Townline Road & Montauk Highway
Sagaponack, NY
(631) 537-2271

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