Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on knife cutlery, making a birthday decoration and insertion lace embroidery will be the featured topics on "Creative Living" 9:30 p.m. Tuesday and noon Thursday.
Cookbook author and chef, John Vollertsen (more commonly known as Chef Johnny Vee) will compare the different brands of knives available in stores today and explain the parts of the knife, proper holding and cutting skills. He also owns and operates Las Cosas Cooking School in Santa Fe
Designer Laura Bray is going to show how to make a cute birthday decoration that can be used year after year. She's going to create candles with Velcro brand fasteners on them so you can add to it each year. She represents Velcro USA, Inc. and lives in Aliso Viejo, Calif.
Designer and digitizer Laura Waterfield is the owner of Laura's Sewing Studio, and she's going to demonstrate insertion lace machine embroidery, which creates an heirloom design that can be done on most fabrics. The secret to this technique is to use a wing needle, which she'll show. Waterfield is from Tomball, Texas.
Information on making charm quilts, creating basket gifts and cooking catfish will be the featured topics on "Creative Living" noon Tuesday and 2 p.m. Saturday.
Kimberly Jolly, owner of The Fat Quarter Shop in Manchaca, Texas, will show how to use table runners to create pre-cut charm squares to make quilts or wall hangings.
Rowena Fullinwider, president of Rowena's Inc. in Norfolk, Va., will show several themed gift packages in unique wraps. These gifts can be personalized and individualized for the recipients.
Brian Stapleton, a chef at the Carolina Inn in Chapel Hill, N.C., will talk about the benefits of eating catfish. He also represents the North Carolina Farm Raised Catfish Assn.
Roasted Honey and Pecan Coated North Carolina Farm-Raised Catfish
Using a sauté pan over medium heat, add 2 tablespoons butter, honey and pecans and slowly cook for 5 minutes, remove from heat and let cool.
To make butter, in 2 quart mixing bowl, combine remaining 4 tablespoons of soft butter, parsley, and orange zest; finish with salt and pepper to taste.
Once combined, roll butter in plastic wrap into round log shape, refrigerate until firm.
Season catfish filets with salt and pepper; using an oven proof sauté pan over high heat, add 2 tablespoons of olive oil and sauté filets until golden brown, turn over, sprinkle pecans on top of fillets.
Place in 350° F. oven and roast for 5-7 minutes or until done.
Braise spinach in another sauté pan over medium heat, season with salt, pepper and divide onto four pre-warmed plates. Place catfish on top of spinach.
Remove plastic wrap from chilled herb butter and divide into four slices.
Place one slice of butter on top of each filet and serve.
Serves 4.
"Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.
