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I’d just make smaller versions of entrées or reinvent leftovers. Truly anything on a crostini feels like an appetizer, if you ask me. I’m talking meatloaf crumbled on crostini with a scoop of tomato sauce, or even vegetable sides puréed and smeared on crusty bread with a drizzle of olive oil. Same with a sandwich—I’d put heavenly leftovers between two pieces of bread and call it a day. There’s nothing wrong with that, but I began to really embrace the idea of creating dishes specifically to start the meal, pass around for a dinner party, or feed lunchtime guests. These are just some of my small bites; make a few and you have a meal.

blackened catfish sandwiches WITH SPICY TARTAR SAUCE
    i had been hosting my TV show Cooking for Real for three years, feeling pretty good about my career, when I went to Elloree, South Carolina, for a family reunion on my dad’s side. Well, family always keeps you grounded and I was there for only five minutes when a distant relative came right up to me and said, “Where’s the catfish?” He wanted to know why I hadn’t cooked catfish on my show yet. He thought maybe I didn’t know how to make it. I had to explain that I did know and I promised to put it on the show for the next season. So, for my family and you, here is the ultimate blackened catfish sandwich. This reminds me of my Detroit radio buddy, Bushman. We had one of these a couple of times a week together after workouts. MAKES 4
    FOR THE CATFISH
    1 teaspoon Hungarian or hot paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    ½ teaspoon dried oregano
    ½ teaspoon dried thyme
    Grated zest of 1 lemon
    Kosher salt and freshly ground black pepper
    2 tablespoons vegetable oil
    2 nice-sized catfish fillets, 6 to 8 ounces each
FOR THE SPICY TARTAR SAUCE
    1 cup mayonnaise
    1 tablespoon fresh lemon juice
    1 tablespoon prepared horseradish
    2 teaspoons hot sauce (I like Frank’s Red Hot)
    2 tablespoons dill relish
    Kosher salt and freshly ground black pepper
FOR THE SANDWICHES
    4 square loaves soft ciabatta bread (or 2 long ones, cut in half)
    ½ head iceberg lettuce, shredded into thin ribbons
    1 Roma tomato, sliced
    1 lemon, cut into wedges
    1 Season the catfish. In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, lemon zest, a pinch of salt, and a few grinds of pepper. Coat each piece of fish on both sides and allow to rest at room temperature at least 20 minutes.
    2 Cook the fish. In a seasoned cast-iron pan, heat the oil over medium-high heat until it just begins to smoke. Gently add the fillets to the pan, laying them down away from you so there is less splatter. Cook until a peek beneath reveals a darkened crust, about 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes more. Remove from the heat and rest at least 5 minutes.
    3 Make the spicy tartar sauce. In a medium bowl, combine the mayonnaise, lemon juice, horseradish, hot sauce, dill relish, a tiny pinch of salt, and a few grinds of pepper. Taste and season with more salt, if needed.
    4 Assemble the sandwiches. Cut each piece of fish in half crosswise. Split the bread in half lengthwise. Slather the bottom and top of each piece of bread with the tartar sauce. Layer each sandwich with lettuce and tomato, then top with fish. Spritz the fish with a squeeze of lemon. Serve warm or at room temperature.

smokey crab-a-mole
    t his dip feeds a crowd; perfect for a big game day. I created it for a “Guac-Off” contest at Sirius/XM radio with hosts Covino and Rich, and it was the winner! The addition of crab sealed the deal, with my secret ingredient, liquid smoke. It is water infused with actual smoke that adds hickory or mesquite flavor. I keep both flavors in my kitchen, and for this recipe, mesquite is what really makes this guac rock. MAKES 13 CUPS
    2 poblano peppers, tops removed and seeded
    1 tablespoon olive oil
    Kosher salt and freshly ground black pepper
    10 ripe avocados, halved and flesh removed
    ¾