Making veggie broth from scraps

http://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/

Cauliflower rice - best methods

http://www.epicurious.com/expert-advice/the-best-way-to-make-cauliflower-rice-article?mbid=social_facebook

Since I don't like the strong taste of cauliflower, I have been doing the microwave 3 minute cooking with a bit of olive oil.  Works well for me.  Fried "rice" with onions, peppers, and garlic is very good.

Elotes

http://www.seriouseats.com/2013/07/how-to-make-mexican-street-corn-elotes.html

black beans that Frank made

to me

2 cans black beans
2 small onions
2 tbsp minced garlic
3 tbsp dried cilantro
1/2 tsp cayenne or chipotle chile powder
2 chicken andouille sausage cut up (I buy it from Trader Joe's, but Whole Foods has a brand too)

In a large saucepan saute onions, sausage, garlic til onions are tender. Add beans, cilantro, and chile powder. Bring to a boil. Lower heat and simmer 5 min.

This makes quite a bit of beans, but I eat them every day. Obviously you can just do one can and halve the recipe.

Bluegill in "tunafish" salad

Put the fillets or whole bluegills clean and skinned in a greased baking dish add a little salt and pepper add 1/4 to 1/2 stick butter and bake at 350 to 400 till fish is tender and falling appart..remove fish from oven and let stand and cool
remove all the meat with a fork into a bowl.. now you ready to make the Bluegill Salad



1 pound bluegill meat,picked from bones and cut into very small pices
1 stalk celery, peeled, and cut into 1/8-inch dice (or smaller)
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise( I sometimes add a little more mayonnaise)
1/2 teaspoon sugar
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper



In a medium bowl, lightly toss the bluegill, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard & sugar. Add the dressing to the bluegill meat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

This dish is really better after standing in the refrigerator over night

Serve on toasted bread or on a bed of lettuce.
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I want to do the fish in the microwave.
What water or vinegar to use?
Will an egg overpower the fish?

Here are the most likely adds
chopped celery
chopped onion
carrot?
spoon of green pickle relish
powdered mustard
mayo

My idea is to make a basic salad and then perhaps add some smoked taste, like finely sliced oysters.

6/21/16  chopped up red pepper, onion, celery. 
Used a quarter white onion
2/3 red pepper
small bit of celery
Added in powdered mustard.  This works best because the mix is juicy enough.  added dried parsley.  Used two teaspoons.
squeezed in half of a lime juiced.
dribbled a bit of lemon
cooked the fish in a bit of wine vinegar. 
added black pepper.
added a good tablespoon of green pickle relish
added some Turmeric for sweet
mixed it all up before I added the fish.  Then just folded in the fish so it did not break all up.  I'm not certain it has enough flavor.
I used Mayo in two scoops, perhaps about a cup and a half to two cups.  I think next time, less mayo.

Put in refrigerator for a good chill

oyster clam chowder

1 can of cream of mushroom soup.
1 can of milk.
A bit of butter

1 can of clams
1 can of smoked oysters

Heat without boiling or burning. 

I imagine that the oysters would be enough by themselves.  The clams were milder.

AUGUST 32- 2022

Started with a few cups of milk.

Added 1 can of cream of mushroom soup'\

Added in some left over cooked salmon.

A can of oysters.

A dozen large, unpeeled Argentia shrimp

A sprinkle of bits of cooked pork belly.

Minced onion from the store

Some parsley

Good bit of ground whole peppercorns

Tablespoon or so of seafood magic

Cooked it just below boiling, then reduced it to very low and let it cook a long while to reduce the liquid.  Kept stirring every little while.

It was very good and rich.

Served with asiago bread cooked by Hannaford and toasted.

POlish Hunter's Stew

I'm thinking that venison would be just great in this dish.

http://www.polishclassiccooking.com/2015/12/hunters-stew-bigos-king-of-polish.html?spref=fb&m=1