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.

 http://www.helpwithcooking.com/fish-guide/baked-grey-mullet.html

Tandori
http://www.theguardian.com/lifeandstyle/2011/oct/05/tandoori-grey-mullet-recipe
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.

Jerusalem artichoke split pea soup

http://www.wholefoodsmarket.com/recipe/split-pea-soup-jerusalem-artichokes

Ladyfish idea

http://everydaylife.globalpost.com/cook-ladyfish-42851.html

tumeric shot

http://www.mommypotamus.com/spring-turmeric-tonic/

BLOOD SUGAR REDUCTION

To lower blood sugar levels, you might use any of the following herbs:

• Cinnamon
• Bitter melon
• Gymnema sylvestris
• Stevia
• Alfalfa
• Banaba
• Cactus fruit

JEN''S THANKSGIVING MEATBALLS

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.

Ingredients:
olive oil
1 large onion, 1/2-inch dice
Salt
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

Directions:

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!