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Eelpout recipe
Jan 05, 12:33AM
Eelpout is a native Wisconsin fish known by many names. To those who have eaten the fish, however, there is only one description: delicious.
The fish, related to cod and haddock, is also known as "poor man's lobster."
Here's a simple recipe for eelpout that results in fine dining.
Ingredients: One liter of Sprite or 7-Up soda (not diet); eelpout; melted butter.
1. Fillet the fish, focusing on getting two long, bone-free sections of backstrap.
2. Remove the skin from the muscle.
3. Cut each fillet into 1- to 2-inch cubes.
4. Boil a liter of Sprite or 7-Up.
5. Drop eelpout cubes into boiling soda.
6. Remove cubes when they float and turn white, about 2 or 3 minutes.
7. Dip pieces of cooked fish in melted butter.
8. Enjoy a native bounty.
© 2014, Journal Sentinel Inc. All rights reserved.
Bill Granger recipe: Miso, curly kale and kabocha pumpkin
Jan 05, 12:11AM
600g Kabocha pumpkin, peeled and cut into chunks
1 tbsp soy sauce
1 tsp caster sugar
250g curly kale, larger leaves torn
1 tbsp white miso paste
Brown rice or buckwheat noodles, to serve
Put the pumpkin in a large frying pan and add the soy, sugar and 500ml of water.
Bring to the boil then simmer for 5 minutes.
Add the kale, cover with a lid and cook for 8 to 10 minutes, until tender.
Stir the miso paste into the broth. Serve with the rice or noodles.
Bill Granger recipe: Cavolo nero and courgette soup with chickpeas
Jan 05, 12:00AM
1 tbsp olive oil, plus extra to drizzle
2 courgettes, chopped
2 garlic cloves, chopped
1 small onion, chopped
¼ tsp crushed chillies, plus extra to serve
1 litre good-quality chicken or vegetable stock
300g cavolo nero, stalks removed and shredded
400g tin chickpeas, rinsed and drained
Freshly grated Parmesan, to serve
Heat the oil in a large pan over a medium-low heat. Add the courgettes, garlic, onion and chillies. Season with salt and cover. Cook for 6 to 8 minutes until tender.
Pour in the stock, increase the heat and simmer for 5 minutes. Whiz with a hand-held blender until smooth. Bring back to the boil and add the cavolo nero and chickpeas.
Simmer for 5 minutes. Ladle into bowls and top with grated Parmesan, extra crushed chillies and a drizzle of olive oil.
Raspberry Lemonade Moscato Punch Recipe - Hot Eats and Cool ...
Jan 04, 11:58PM
If you love moscato as much as me, then this punch is the drink for you! We served it at Christmas and it was a hit with everyone! I'm a huge fan of fruit chunks in my drinks and also love lemonade. I could drink this everyday!
Enjoy and have a wonderful rest of the weekend!
Raspberry Lemonade Moscato Punch (click here to print recipe)
What you need:
1- 1.5 liter bottle Moscato
1- 12 ounce frozen lemonade
1- 12 ounce bag frozen raspberries
1- 20 ounce bottle Sprite
Directions:
Combine all the ingredients in a punch bowl until mixed and serve!
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Off The Beaded Path: Recipe 2
Jan 04, 11:26PM
My second new recipe of the year was delicious! I found it through Pinterest on a great blog Called Seven Sisters Stuff. It was sticky Sesame chicken. I served the chicken over Jasmine Rice and Sammy and I both agreed that it was a keeper. Reader beware through because it is a sweet Sauce Chicken so if you don't like sweet Chicken then you may not like the recipe.
Recipe: Poached Shrimp and Heirloom Tomato Salad | Green Living
Jan 04, 11:05PM
Ingredients
20 large shrimp
8 large okra
3 baby French carrots with the green tops
1 cup micro shoots or micro herbs
3 heirloom tomatoes (different colors)
1 large watermelon radish
2 tbsp. extra virgin olive oil
2 tbsp. pickling liquid
Pinch sea salt
Pinch ground white pepper
Pickling liquid
2 cups apple cider vinegar
1 cup sugar
1/2 cup pickling spice
1/4 cup cajun spice
4 cups ice
Poaching liquid
4 cups water
2 cloves garlic (squished)
Fresh thyme
5 black peppercorns
1 tsp. chili flakes
Directions
For the pickling liquid
1. Place all ingredients into a sauce pan.
2. Bring to a simmer for 5 minutes.
3. Remove from heat and strain into a flat-bottom glass bowl.
4. Add the ice and let it dissolve before adding the okra and carrots.
5. Add in the okra and the carrots; can be pickled for up to a week.
Hint: For quicker pickling, place the veggies in the liquid while it is still warm.
For poached shrimp
1. Place all ingredients except the shrimp in a pot and bring to a boil.
2. Let simmer for 15 to 20 minutes to help extract the flavors.
3. Peel and clean the shrimp.
4. Place the shrimp in the hot liquid and stir. The shrimp should cook in about 3-4 minutes.
5. Remove the shrimp from the heat and fill the pot with ice.
Hint: Can be done one day ahead.
For salad
1. Wash then cut the heirloom tomatoes into large chunks.
2. Toss the poached and chilled shrimp and heirloom tomatoes in a large bowl.
3. Season with salt, pepper, olive oil and pickling liquid.
4. Place the tomatoes randomly on the plate (use a white plate so that the colors of the salad stand out).
5. Place the shrimp on the plate leaning up against the tomatoes for stability and height on the plate.
6. Peel the watermelon radish and then shave it with the peeler, place onto plate.
7. Slice the pickled okra and carrots on the bias and add to the plate as well.
8. Plate the carrot tops and micro herb/shoots in a decorative manor on the plate as well.
9. Season with a bit more salt and olive oil if needed.
Recipe courtesy of Executive Chef Justin Beckett, owner of Beckett's Table. beckettstable.com
9:15 am | by greenlivingaz
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