Sunday in the Kitchen
What a fun day I had! I had not quite found the ideal mayo recipe. All olive oil was too strong tasting, I refuse to use vegetable oils of any kind other than olive, coconut oil was a nice addition but depending upon what I was using it for I did not always want the coconut flavor, baconnaise--well, that was for certain special dishes. What could one use to cut the strong taste from the olive oil? Search no more; check out this delicious recipe https://www.marksdailyapple.com/homemade-ghee-mayo/ . I added 2 tbs of raw butter as I did not have ghee today and it was quite delicious. I will experiment by adding a little more the next few batches. It also made a delicious ranch dressing. . .
1/2 cup ghee mayo
1/4 cup creme fraiche
1 1/2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dill
1 tbs fresh parsley, chopped
Looking for an alternative to barbecue sauce (already had enough things to make) I used this recipe for my beef brisket https://www.marksdailyapple.com/tender-braised-brisket-with-carmelized-onions-and-tomatoes/ Smells yummy, the steam is still coming off of it. I will save this little number for tomorrow's meal.
From the sea. . .
Bahama Style Conch Chowder
2 tbs butter
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 red pepper, chopped
1 small sweet potato, chopped
1 tsp fresh thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 bay leaves
1 1/2 cups fresh tomatoes, chopped
1 quart fish stock (homemade is best)
https://crossfitjaguar.com/2011/04/primal-fish-stock/
1 lb conch, ground or chopped*
1 tbs apple cider vinegar (unpasteurized)
6 sprigs parsley, chopped
2 scallions, chopped
sea salt and cayenne pepper to taste
Het the butter in a large saucepan over medium heat. Sautethe onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.
Add the tomatoes and stock and bring to a boil; immediately lower to a simmer. Add the conch and cook for 35 minutes, uncovered. Add the vinegar, parsley, scallions, sea salt and cayenne and simmer for 5 more minutes.
*I used a meat grinder for the conch as it can be tough, a food processor would also work.
And for the main course. . .
Crawfish Etouffee
1/4 cup butter
1/4 cup celery, chopped
1/2 onion, chopped
1/2 cup chopped bell pepper
2 garlic cloves, minced
1 tomato, diced
1 lb crawfish tails
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp fresh thyme
1/4 tsp white pepper
1/2 tsp onion powder
Crystal to taste
1/8 tsp cayenne pepper
3/4 cup fish stock
3/4 tbs arrowroot powder
1/4 cup scallions, chopped
1/4 cup parsley, chopped
Hot cooked cauliflower, finely chopped
Melt butter in a large skillet over medium heat. Add onion, celery, bell pepper and garlic stirring constantly for 5 mins. Stir in tomatoes, sea salt, black pepper, thyme, onion powder, white pepper, cayenne, hot sauce and crawfish, cook 5 minutes. Stir in arrowroot powder and cook stirring constantly fro 2 minutes.
Stir in fish stock gradually and cook over low heat for 20 minutes, stirrring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked chopped cauliflower. Makes an excellent and much healthier substitute for grits or rice!
Image
What a fun day I had! I had not quite found the ideal mayo recipe. All olive oil was too strong tasting, I refuse to use vegetable oils of any kind other than olive, coconut oil was a nice addition but depending upon what I was using it for I did not always want the coconut flavor, baconnaise--well, that was for certain special dishes. What could one use to cut the strong taste from the olive oil? Search no more; check out this delicious recipe https://www.marksdailyapple.com/homemade-ghee-mayo/ . I added 2 tbs of raw butter as I did not have ghee today and it was quite delicious. I will experiment by adding a little more the next few batches. It also made a delicious ranch dressing. . .
1/2 cup ghee mayo
1/4 cup creme fraiche
1 1/2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dill
1 tbs fresh parsley, chopped
Looking for an alternative to barbecue sauce (already had enough things to make) I used this recipe for my beef brisket https://www.marksdailyapple.com/tender-braised-brisket-with-carmelized-onions-and-tomatoes/ Smells yummy, the steam is still coming off of it. I will save this little number for tomorrow's meal.
Image
From the sea. . .
Image
Bahama Style Conch Chowder
2 tbs butter
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 red pepper, chopped
1 small sweet potato, chopped
1 tsp fresh thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 bay leaves
1 1/2 cups fresh tomatoes, chopped
1 quart fish stock (homemade is best)
https://crossfitjaguar.com/2011/04/primal-fish-stock/
1 lb conch, ground or chopped*
1 tbs apple cider vinegar (unpasteurized)
6 sprigs parsley, chopped
2 scallions, chopped
sea salt and cayenne pepper to taste
Het the butter in a large saucepan over medium heat. Sautethe onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.
Add the tomatoes and stock and bring to a boil; immediately lower to a simmer. Add the conch and cook for 35 minutes, uncovered. Add the vinegar, parsley, scallions, sea salt and cayenne and simmer for 5 more minutes.
*I used a meat grinder for the conch as it can be tough, a food processor would also work.
And for the main course. . .
Image
Crawfish Etouffee
1/4 cup butter
1/4 cup celery, chopped
1/2 onion, chopped
1/2 cup chopped bell pepper
2 garlic cloves, minced
1 tomato, diced
1 lb crawfish tails
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp fresh thyme
1/4 tsp white pepper
1/2 tsp onion powder
Crystal to taste
1/8 tsp cayenne pepper
3/4 cup fish stock
3/4 tbs arrowroot powder
1/4 cup scallions, chopped
1/4 cup parsley, chopped
Hot cooked cauliflower, finely chopped
Melt butter in a large skillet over medium heat. Add onion, celery, bell pepper and garlic stirring constantly for 5 mins. Stir in tomatoes, sea salt, black pepper, thyme, onion powder, white pepper, cayenne, hot sauce and crawfish, cook 5 minutes. Stir in arrowroot powder and cook stirring constantly fro 2 minutes.
Stir in fish stock gradually and cook over low heat for 20 minutes, stirrring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked chopped cauliflower. Makes an excellent and much healthier substitute for grits or rice!