Thursday, December 25, 2014

Cooking grey mullet

Whole grey mullet need the guts, scales and gills removed. Fillets also require pin-boning but (once scaled) the soft skin is usually left intact. Grey mullet has a distinctive, almost earthy flavour that is not universally loved. This earthiness can be reduced by the addition of robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic.

Just find a way to not use aluminum foil


Mullet Chowder

Boggy Bayou Mullet Festival in Florida offers a tasty chowder recipe: Fry ½ lb. of chopped salt pork in a Dutch oven until lightly browned. Add two chopped onions, 1 cup of diced celery, three minced garlic cloves and one chopped green pepper. After cooking for five or 10 minutes add one large can of tomatoes, one can of tomato paste, 2 tbsp. of Worcestershire sauce, 1 tsp. of hot sauce, 1 tbsp of salt and 2 tsp. of black pepper. Cook 10 more minutes and add 1 pint of boiling water, eight potatoes cut into chunks and two large carrots, sliced. When the potatoes are nearly done, add 3 ½ lb. of mullet fillets and simmer until the fish are flaky. This recipe serves six to eight people.

Saturday, December 6, 2014


To lower blood sugar levels, you might use any of the following herbs:
  • Cinnamon
  • Bitter melon
  • Gymnema sylvestris
  • Stevia
  • Alfalfa
  • Banaba
  • Cactus fruit

Tuesday, December 2, 2014


And here is the recipe for those meatballs! This is for the large batch that Dana and I made, but you can cut the recipe in half for a more reasonable number of servings.

olive oil
1 large onion, 1/2-inch dice
Black Pepper
1 teaspoon basil
2 cloves garlic, smashed and chopped (OR 1/2 tablespoon garlic powder or granules)
2 pounds ground turkey (94% lean or thereabouts)
2 large eggs
1 cup grated Parmigiano cheese
1/4 cup finely chopped fresh Italian parsley leaves (I used flat parsley rather than curly)
1 cup seasoned breadcrumbs
1. Preheat oven to 350 degrees.

2. Coat a large saute pan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and cook until soft and translucent, stirring frequently to ensure even cooking. Add the chopped garlic and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

3. In a large bowl combine the eggs, Parmigiano, parsley, basil, a dash of black pepper, and bread crumbs. Mix until well blended. Add the meat and the cooled onions, and mix by hand. Try not to over-mix or the meatballs may become tough. If the mixture seems a bit too dry, water may be added.
4. Roll meatballs into 1.5-inch balls and place on a baking sheet lined with parchment paper.
5. Bake meatballs for about 15 minutes. Be sure to cut in half to check doneness.
6. Enjoy!

Saturday, October 4, 2014

Decadent pot roast

Roasted cauliflower

Spicy Whole Ro...asted Cauliflower


1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Wednesday, September 24, 2014

Buffalo Cauliflower

Sent from Whole Foods newsletter

  • 1 head cauliflower, broken into small florets
  • 1/4 cup cider vinegar
  • 1/4 cup sweet paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/8 teaspoon fine sea salt
Preheat the oven to 450°F or prepare a grill for medium heat cooking. Roast cauliflower on a parchment-paper-lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes. 

Meanwhile, whisk vinegar, sweet paprika, garlic powder, smoked paprika, cayenne, salt and 3 tablespoons water together in a large bowl. Taste the sauce; if you’d like it hotter, add a bit more cayenne. Toss the cauliflower in the sauce until well coated and transfer to a platter.
Nutritional Info: 
Per Serving:45 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 8g carbohydrate (4g dietary fiber, 2g sugar), 3g protein

Saturday, June 28, 2014

eileen likes this chicken


To SAVE click SHARE and the recipe will post to your timeline...


4 Limes (juice and zest) Divided
3 T Olive Oil
1/4 Cup Extra Virgin Olive Oil (I do not use this much...I eyeball it)
3 T Dijon Mustard
3 T Worcestershire Sauce
3 T Soy Sauce
6 Green Onions Chopped Divided
4 Cloves Garlic Minced Divided
1/4 cup Chopped Basil
Salt and Pepper to taste
3 lbs Chicken Breasts
1 jalapeno


Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
Cut chicken into even cutlets and place in a gallon sized baggie.
Pour marinade over the chicken and marinate for 2+ hours (I marinate overnight)
Preheat grill or grill pan
Place chicken on grill and grill for 7 minutes.
Then flip and cook until internal temp reaches 170.
Remove from grill and let meat rest.
Meanwhile combine juice and zest of 2 lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, jalepeno, basil.
Slice chicken into bite-sized pieces and pour sauce over top.

courtesy of:

Sunday, May 18, 2014

Barbecue sauces

I started playing with vinegar but I don't think apple cider vinegar is the best for these sauces.  Maybe a white wine vinegar.

 1 1/4 cups cider vinegar
  • 1 teaspoon black pepper
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 4 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Tuesday, January 14, 2014

    brocolli in oven

    This recipe should be illegal! LOL!! Preheat oven to 375° Chop a head of broccoli (do not rinse, immediately prior to preparing!) Mince 2-3 cloves of garlic Put... broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag. Shake it up!! Spread out on baking sheet, place on top rack, and bake for about 30 minutes. Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner! ‪#‎h

    pizza cauliflower

    Peter sent this.  Seems high in calories and sugar.

    Sunday, January 5, 2014

    Pizza for dieters

    Well, these Flat Out light Italian wraps do work well for pizza like meals. A bit of olive oil on a cookie sheet and bake the wrap until it is crispy. Meanwhile microwave a relatively thick topping sauce. Put the sauce on the wrap, top with a melting cheese and broil until the cheese melts in the oven still hot from the baking. Dribble parmesian to taste.
    I used my slow cooker cooked sauce, o...rganic tomato and organic paste with carrots, onion, oregano, basil, garlic, turmeric.
    I wished that I had anchovies, but that is just me.
    I used serious sharp Vermont cheddar. Not organic but they have pretty good practices.
    The trick is to crisp up the thin wrap first. I did it before and it was not crisp and it did not work very well. I also pushed it around a bit on the pan as it crisped and that precluded sticking.
    I have missed pizza lately and this does it for me.
    Now the Flat Out wraps are not organic.  Ingredients includes calcium peroxide and some preservatives.  I'll keep looking for an organic substitute.  In the meantime, I'll suck it up and have pizza once in a while