The Kitchen Table

The Kitchen Table from Brennan's of Houston
"Regulars who go there to be pampered report dinner at the private Kitchen Table is a marvelous experience." - Zagat Survey, 2006
Featuring over 200 recipes used to create the Kitchen Table dining experience, this book gives you the chance to re-create this same experience at your own kitchen table. Randy Evans, former Executive Chef, is a rising star who led the dedicated team of chefs in the Brennan's kitchen. Since publishing this cookbook, Chef Randy fulfilled his dream and open his own restaurant, Haven in 2009.

Smoked Catfish Mousse

Serves 8-10

F ROM T H E C H E F ~ In the South, catfish is praised for its delicate, sweet flesh. This makes for a great dip. Specialty gourmet companies even make sweet potato chips if you don’t have time to make your own.

Catfish Mouse from The Kitchen Table 2 pounds catfish fillets
Salt and pepper to taste
¼ cup minced red onion
1½ cups Ravigote Sauce (recipe on page 198)
2 tablespoons softened cream cheese
1 recipe Sweet Potato Chips
1 teaspoon minced chives

Sweet Potato Chips
2 medium sweet potatoes, peeled
Vegetable oil for frying
Creole Seafood Seasoning (recipe on page 198)

For The Mousse
Smoke seasoned catfish fillets in a 350° smoker until cooked through, about 15 minutes. Cool in refrigerator. In a food processor, combine catfish, onion, Ravigote Sauce and cream cheese. Season to taste.

For The Chips
Using a mandoline, slice the sweet potatoes into ¹⁄ 8-inch slices. For a different look, use the ridge attachment to make gaufrette (waffle) chips. Soak chips in a bowl of water for 2 hours, changing the water twice, to ensure all of the starch is rinsed off. Drain and blot potatoes to remove any excess water. In a fryer, heat oil to 365°. Fry chips in batches (frying time will vary depending on the amount of water and sugar in potatoes). Agitate the chips in oil to keep them from sticking together. When golden and crisp, remove potatoes to drain on a wire rack or towel-lined dish. Immediately sprinkle with seafood seasoning.

To Plate
Fill a pastry bag with the mousse; pipe into a small ramekin or bowl. Sprinkle with minced chives. Place sweet potato chips in a paper cone-lined mint julep cup.