The historic Grand Central Oyster Bar will offer a Louisiana Catfish Special on the Executive Chef Sandy Ingber's menu all day on National Catfish Day on Monday, June 25.
Online PR News – 25-June-2012 – New York – The Grand Central Oyster Bar in New York City will literally be the “cat’s meow” on Monday, June 25, when the historic eatery “below sea level” at Grand Central Terminal celebrates “National Catfish Day.”
Executive chef Sandy Ingber will put forth a special entrée that is sure to have catfish-lovers salivating: Espresso-Ancho Rubbed and Grilled Louisiana Catfish Filet with Lemon Cayenne Sauce with Cornbread is priced at $22.95 and will be on the menu for lunch and dinner.
For reservations for lunch, beginning at 11:30 AM, and dinner, through 9:30 PM, call 212.490.6650. Visit www.oysterbarny.com for the Oyster Bar’s menu, and more information.
For home chefs, the recipe (for six people) and ingredients are below:
· Six 9-11 ounce Catfish filet, skin off, either wild or farmed
· Espresso-Ancho rub (see recipe)
· soy oil for grilling
· Lemon-Cayenne sauce-see recipe
Rub all Catfish filets with the espresso-ancho rub. Shake off excess. Heat grill to medium hot. Dip rubbed filets into a small amount of oil and place on grill. Cook fairly slowly until browned on one side, about 5 minutes, being careful not to burn and flip over and repeat. Catfish should be cooked all the way through.
Put on a plate and serve with 2 ounces of sauce per person.
Lemon-Cayenne Vin Blanc Sauce
Vin blanc is an important “mother sauce” here at the Oyster Bar. It’s an integral component of the Oysters Rockefeller and the Coquilles St. Jacques, but we adapt it in countless ways for daily specials.
Makes about 1 1/3 cups
1 cup dry white wine
2 tablespoons minced shallots
1 1/4 cups water
1/4 cup heavy cream
2 teaspoons instant fish bouillon
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 tablespoons fresh squeezed lemon juice
½ teaspoon cayenne pepper or to taste
Combine the wine and shallots in a saucepan and bring to a full boil. Reduce by half. Add the water, cream, and bouillon and bring back to a boil.
Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until it smells toasty, about 1 minute. Don’t let the flour brown. Add about half of the liquid and stir well to dissolve the roux. Stir in the rest of the liquid and bring to a simmer. Add cayenne pepper, that you liquefy with 1 teaspoon of water. Reduce the heat and simmer gently for 5 minutes. Finish with the lemon juice.
Strain the sauce through a fine strainer.
2 tablespoons ancho chili powder
2 tablespoons Instant espresso powder
2 tablespoons dark brown sugar
1 tablespoon ground coriander
1 ½ teaspoons dried oregano
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
¼ teaspoon cayenne pepper
Preparation: -Mix all ingredients in a small bowl; -Can be made 1 week ahead, cover and store at room temperature.