Kardea Brown’s Pecan and Panko-Crusted Baked Fish | Delicious Miss Brown | Food Network (2024)

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pecan and Rosemary-Crusted Flounder
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 20 min
Active: 10 min
Yield: 4 servings

Ingredients

3/4 cup panko breadcrumbs
3/4 cup pecans
2 teaspoons chopped fresh rosemary, plus sprigs for garnish, optional
2 teaspoons seafood seasoning
2 large eggs
1 1/4 pounds skinless flounder filets, pin bones removed
Nonstick cooking spray, for the baking sheet
Fresh lemon juice and lemon wedges, for garnish

Directions

Place a rimmed baking sheet in the oven and preheat the oven to 425 degrees F.

Pulse the panko and pecans in a food processor until finely chopped. Stir together the panko mixture, rosemary and 1/2 teaspoon of the seafood seasoning in a shallow dish or plate. Whisk the eggs in a separate shallow dish until lightly beaten.

Sprinkle the flounder with the remaining 1 1/2 teaspoons seafood seasoning. Dip the fish in the eggs and dredge in the panko mixture until coated.

Remove the baking sheet from the oven and coat with the cooking spray. Place the fish on the hot pan and coat the tops with cooking spray. Bake until the fish flakes with a fork, 8 to 10 minutes.

Remove the fish from the oven and sprinkle with lemon juice before serving. Garnish with lemon wedges and rosemary sprigs if using.

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Sun-Dried Tomato Stuffed Mushrooms
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 16 to 18 servings

Ingredients
1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.

To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.

Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.

Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

2012 Ree Drummond, All Rights Reserved

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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Cornmeal-Crusted Catfish
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 5 servings

Ingredients

1/2 cup whole milk
2 heaping tablespoons Miss Brown’s House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving

Miss Brown’s House Seasoning:
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Directions

Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.

Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.

Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.

Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.

Miss Brown’s House Seasoning:
Yield: 2 1/2 tablespoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Cook’s Note
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Raspberry Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 5 hr
Prep: 20 min
Inactive: 4 hr 30 min
Cook: 10 min
Yield: 8 servings

Ingredients

5 whole egg yolks
1/4 cup plus 4 tablespoons sugar
3/4 cup marsala wine
1 pound mascarpone cheese, at room temperature
1 cup whipping (heavy) cream
3 teaspoons vanilla extract
1 1/2 cups brewed espresso
Store-bought ladyfingers
2 cups fresh raspberries
1 square semisweet chocolate, for grating

Directions

In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)

Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.

Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
To serve, spoon out helpings onto individual plates.

Cook’s Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

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