Ozark Living

By Erin Rowe It's warming up and so are all the wonderful feelings and smiles around our little corner of the natural state. It's time for campouts, cookouts, eating out, and getting outside, in general. If there's a foodie month, it's June. Here in the turn of spring to summer we find all the yummy food holidays that bring us all together. To start, June 4 is National Cheese Day – need I say more? Well, I will, because there is just so much more. Save room for June 7, as doughnuts and chocolate ice cream find their day in the sun! National Iced Tea Day is June 10; while corn on the cob sees an accolade June 11…I'm seeing a cookout here! Don't forget the bourbon, on June 14, and lobster for June 15. Onion Rings (June 22) and catfish (June 25) could even be in included if we're going to keep celebrating the flavors of June all month long. Top it all off with an ice cream soda, to celebrate June 30 and you've got yourself a picnic gathering of delightful flavors all month long. Just don't forget to bring the blanket and your loved ones. It's time to taste all the foods of summer, so in true chef fashion, I've got a few suggestions to do just that! Enjoy! what June tastes like SlaP Ya MaMa Fried CaTFiSh Serves 4 • 4 skinless catfish fillets • ¾ cup whole buttermilk • ½ cup fine yellow cornmeal • ½ cup panko (Japanese-style breadcrumbs) • 2 tbl Slap Ya Mama brand seasoning • 4 tbl canola or peanut oil • 4 tbl butter • Lemon wedges, optional • Hot sauce, optional Combine catfish and buttermilk in a medium bowl; cover and chill 20 minutes or up to 1 hour. (Buttermilk removes the fishy flavor). Meanwhile warm oil and butter (1/2 inch up side of pot to gage levels for shallow frying to 350-375 degrees over medium high heat. Whisk together cornmeal, panko, and Slap Ya Mama seasoning in a shallow dish. Drain catfish; discard buttermilk. Working in batches, dredge fish in cornmeal mixture. Place fish 2 at a time without crowding carefully into hot frying pot being careful not to splash yourself. Use tongs or a spatula. Fry 3-4 min per side till cooked through, about 145 degrees. Fish will be flaky. Serve w lemon wedges and hot sauce, optional. Cheddar STraWS Makes 5 Dozen • 1/4 teaspoon cayenne pepper • 2 cups self rising flour • 1/4 teaspoon salt • 2 cups shredded (1/2 lb) at room temperature sharp cheddar cheese • 1 cup (2 sticks) at room temperature butter Preheat the oven to 350 °F. Si together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times. Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. diFFOrd'S BOUrBON PeaCh Tea Makes 1 drink • 1 oz. bourbon • 1 oz. peach schnapps • 1/2 oz. triple sec • 1 1⁄2 oz. brewed black tea Pour all ingredients into bar tin & shake with ice. Strain into a cocktail glass over fresh ice. If desired, garnish with a lemon twist. Sip & enjoy! 20 • June 2023 • OZARK LIVInG

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