With the hurry and hustle of the holidays, sometimes you need a quick solitary meal. It’s late, you feel harried, but you’d like seafood recipe that’s festive and merry. Last week I made a Bloody Mary for Harris, and he thought it reminded him of the sauce served with raw oysters. That got me to thinking that there’s a meal in that mix. I’ve made the proportions for one, though it’s a snap to increase the servings with my recipe app.
The second recipe is for a another quick and delicious entrée that’s great for breakfast, brunch or supper. It’s a British fav that features cooked rice, curry, smoked fish and eggs. Just the combination to warm you up on these cold days of winter. I like poached eggs for this version. Normally the norm is hard-boiled eggs — and if you have those on hand, it makes the dish all the faster to prepare. Two tricks to enhance this dish: be sure to cook the curry powder in the butter or ghee (or coconut oil) to mellow out the flavors. Curry powder can be a bit harsh otherwise. And draining the eggs of the watery white makes poaching way less messy. The resulting orbs are much prettier, too.
Ghee is a technique rather than a recipe, but I’ve included it in this week’s lineup in case you’d like to make it at home. Made from fresh butter, it’s much less expensive than purchased ghee, and it’s very simple to prepare. Basically ghee is clarified butter that’s cooked until it turns a deep golden color. How long you cook it depends on how you like the flavor. The darker hues yield a ghee that is nutty and rich tasting. I’ve added a note for making Louisiana ghee — a heady blend of ghee and the holy trinity of Louisiana cooking. The aroma is fantastic and will instantly upgrade anything you cook in it.
If you haven’t made a mix CD or playlist of Christmas tunes yet. I’ve got a favorite collection of eclectic tunes from country to jazz to R & B. I hope you have a wonderful holiday season and fabulous new year.