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Seafood Mary, Kedgeree & Ghee

 

 

seafood recipe

Dinner in a Mug: Seafood, salad, and delicious frosty beverage that doubles as sauce.

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.

Dinner in a Mug: Seafood, salad, and delicious frosty beverage that doubles as sauce.
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Seafood Mary
Who needs cake in a mug when you can have dinner in a mug? Seafood, salad, lovely beverage. This is supper for one (or a gang), and ready in moments.
Seafood Mary
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Who needs cake in a mug when you can have dinner in a mug? Seafood, salad, lovely beverage. This is supper for one (or a gang), and ready in moments.
Servings Prep Time
1serving 5minutes
Servings Prep Time
1serving 5minutes
Ingredients
Servings: serving
Units:
Ingredients
Servings: serving
Units:
Instructions
  1. In a 12-oz. mug or tall glass, add tomato juice and vodka (if using). Season with horseradish, celery salt, Worcestershire, Tabasco, salt and pepper to taste. Squeeze in lime juice and stir. Garnish with seafood and vegetables.
Recipe Notes

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Kedgeree recipe made with smoked fish, rice and curry.
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Kedgeree
When you need a quick meal, and have a few basic leftovers in the fridge, nothing beats the warm comfort of Kedgeree. This welcoming variation uses poached eggs instead of hard-boiled and comes together in flash.
Kedgeree
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When you need a quick meal, and have a few basic leftovers in the fridge, nothing beats the warm comfort of Kedgeree. This welcoming variation uses poached eggs instead of hard-boiled and comes together in flash.
Servings Prep Time Cook Time
1serving 10minutes 5minutes
Servings Prep Time
1serving 10minutes
Cook Time
5minutes
Ingredients
Servings: serving
Units:
Ingredients
Servings: serving
Units:
Instructions
  1. Fill a sauce pan half full of water. Bring to boil over high heat. Add salt and vinegar. Reduce heat to brisk simmer.
  2. Crack egg into a strainer placed over bowl. Allow watery part of egg white to drain. Slip egg into simmering water. Repeat with remaining egg if using. Cook 3 minutes for yolk that is runny with a set egg white. With a slotted spoon, remove egg to paper towel lined plate. Cover with aluminum foil to keep warm.
  3. In a small skillet melt butter or ghee. Add curry powder and cook for 1 minute. Add the white of the green onions and sauté for 30 seconds. Add rice and mix well. If it seems dry, add broth or cream as desired. Topped with smoked fish, broken into bite-sized pieces. Heat for 2 minutes or until fish is warm. Season to taste.
  4. Place rice and fish mixture on a plate. Garnish with egg and green onion.
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Ghee: liquid gold.
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Ghee
Make your own ghee with this super simple recipe and enjoy the benefits of this delicious and high-smoke point cooking oil. Save money, too.
Ghee
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Make your own ghee with this super simple recipe and enjoy the benefits of this delicious and high-smoke point cooking oil. Save money, too.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Place butter in heatproof pan. Place in oven and set to 250 degrees F. Cook for 2-4 hours depending on how deep you want the color and flavor.
  2. Skim solids and carefully pour into heatproof container such as a canning jar. One pound of butter yields about 12 ounces of ghee. When cool, store in refrigerator indefinitely. The liquid will solidify as it chills.
Recipe Notes

For a Louisiana version of ghee, add one peeled onion, halved; one green pepper seeded and quartered; one stalk of celery cut into chunks and 2 whole cloves of peeled garlic. The aromas may drive you crazy. This ghee is great with any dish that complements the Cajun/Creole trinity. Though I've never seen the trinity without garlic, so it should be the quartet, but that's not as poetic.

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