Lol, ok I'm back. He came to pick up a motorcycle and go ride lolol.
#EdenCooks - Fish Pie - Thursday, August 11th at 8pm EDT
08/11/2011
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started?
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started?
08/11/2011
Quote:
The BF says I'm "functionally" vegetarian, heh. As I sit here eating a salad with grilled chicken on it
Originally posted by
Vaccinium
I understand. I'd like to make more veggie dishes, but my wife usually balks at it. Honestly, this pie is just as good whether you go the fish route or the veggie route.
08/11/2011
Ready!
08/11/2011
Quote:
Pen in hand!
Originally posted by
Vaccinium
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you ... more
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you ... more
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started? less
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started? less
08/11/2011
Quote:
LOL. BTW, I was in Northern California just last week, where I roasted my butt off outside Redding.
Originally posted by
Vanessa Weiss
The BF says I'm "functionally" vegetarian, heh. As I sit here eating a salad with grilled chicken on it
08/11/2011
Ready as I'll ever be, given how amateur of a cook I am
08/11/2011
Quote:
yay!! I will have to think it over but I might possibly be able to host.
Originally posted by
Vaccinium
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you ... more
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you ... more
Welcome to our fifth ever meeting of Eden Cooks!
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started? less
I’ll be hosting this meeting for the second time tonight, and hopefully you all will enjoy what I made as much as you did the last time (potato gnocchi with parma rosa sauce, for those of you who didn’t attend that meeting).
You have no doubt noticed by now that Alys is not hosting this meeting and may be wondering why. Well, me too. It unfortunately appears that she has left EdenFantasys, which makes me quite sad. Anyway, I’ve volunteered to manage Eden Cooks until a permanent manager decides to step forward. If you are interested in doing this, please contact Sam at sam [at] edenfantasys [dot] com. I’ll be happy to help anyone who is interested, but hosting both Eden Photographers and Eden Cooks is simply more than I want on my plate at this time.
I do have a great meeting planned for everyone this month. During tonight’s meeting, I’ll be sharing a recipe That I invented myself: fish pie. Yeah, yeah, I know that’s crying out for a joke, but I’m going to take the high road and not make that joke. Much of my cooking influences are Caribbean and South American in origin, and this pie borrows for southern Caribbean cultures. As with most Caribbean food, it it’s a mix of savory, sweet, and spicy flavors that work together to make a very hearty, yet delicious, meal. For the many doubters out there, the taste is akin to crabcakes, so if you like those, there’s a decent chance you’ll like this.
Look, I know “fish pie” sounds like a really strange dish for many of you. Many North Americans, aside from pot-pies, aren’t accustomed to savory pies. Just keep your mind open – everyone who has ever tried this pie loves it.
Besides the recipe, I’ll also be giving away TWO $25 EF gift certificates during the meeting: one will go to the winner of our monthly Guess the Gadget contest, and the other to the winner of a trivia contest, so be prepared to pay attention to fun facts along the way.
Are we ready to get started? less
08/11/2011
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
08/11/2011
Quote:
Yay!
Originally posted by
Wondermom
yay!! I will have to think it over but I might possibly be able to host.
08/11/2011
Quote:
I was reading through older Community Planning Meetings today, and just came across the one where Gary was talking about the Old Bay and this totally made me think of it.
Originally posted by
Vaccinium
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves ... more
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves ... more
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
less
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
less
08/11/2011
Quote:
Oooh I bet some Slap Yo Mama would go good with these ingredients!
Originally posted by
Vaccinium
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves ... more
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves ... more
First I’ll give you the list of ingredients and then I’ll walk you through the recipe with lots of pictures
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
less
Filling
4 tablespoons (60 ml) olive oil
1 medium onion, chopped
2 tablespoons (30 ml) finely chopped ginger
2 cloves garlic, crushed
1 tablespoons (15 ml) spiced rum
1 large white yam, chopped
6 lb. boneless white fish fillets
2 teaspoons (10 ml) sea salt
2 teaspoons (10 ml) Old Bay or Zatarain’s seasoning
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) paprika
Hot sauce to taste
2 (480 ml) cups water
2 tablespoons (15 ml) corn starch
½ cup (120 ml) cilantro leaves
Pie crust
1 teaspoon (5 ml) salt
3 cups (720 ml) flour
6 tablespoons (90 ml) ice water
1 cup (240 ml) vegetable shortening (Crisco)
Note: This recipe is meant for a deep dish pie pan. If you just have a regular pie pan, halve the recipe for the filling and take 5-7 minutes off the eventual cook time.
(I’ll get into possible alterations that I can recommend as we get into the recipe a bit more. Also, as always, please feel free to take this recipe and make it your own if there’s an ingredient you don’t like or would like to include… GO AHEAD! Recipes (except in baking) are more guidelines than hard and fast rules.)
less
08/11/2011
Would there be much of a difference if I used flounder instead of swai like you did?
08/11/2011
Quote:
I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste "crabcakey".
Originally posted by
Jul!a
I was reading through older Community Planning Meetings today, and just came across the one where Gary was talking about the Old Bay and this totally made me think of it.
08/11/2011
Quote:
Any wish will work fine. It gets shredded anyway, so flounder would work as well as any other fish.
Originally posted by
True Pleasures
Would there be much of a difference if I used flounder instead of swai like you did?
08/11/2011
There's yams in it. Oh god. And I love Old Bay - sprinkle some on sauteed veg and you're good to go for a side dish.
08/11/2011
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far?
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far?
08/11/2011
Quote:
I've still never tried Old Bay, I really should lol.
Originally posted by
Vaccinium
I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste
...
more
I remember that one. That was one of the first ones I attended, I believe. Old Bay is some great stuff. I use it on French fries and dungeness crab, mostly, but it works in this recipe rather well. It's also what helps make the pie taste "crabcakey".
less
08/11/2011
Quote:
Er, any FISH will work fine.
Originally posted by
Vaccinium
Any wish will work fine. It gets shredded anyway, so flounder would work as well as any other fish.
08/11/2011
Quote:
Alright. Thanks. Just wondered if there was much of a difference between the two. I've never had swai before.
Originally posted by
Vaccinium
Any wish will work fine. It gets shredded anyway, so flounder would work as well as any other fish.
08/11/2011
could you substitute with chicken?
08/11/2011
Quote:
I think so.
Originally posted by
Vaccinium
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear,
...
more
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far? less
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far? less
08/11/2011
Quote:
Yes, you really should. It is a must-have in my cupboard (along with cajun seasoning and sriracha hot sauce) that I can add to a dish to completely alter it, if need be.
Originally posted by
Jul!a
I've still never tried Old Bay, I really should lol.
08/11/2011
Quote:
Can smell it now...mmmm
Originally posted by
Vaccinium
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear,
...
more
OK, the first thing to do is to sauté the onions and ginger. Heat up half of the olive oil on medium heat in a large skillet, and add the onions and ginger, stirring constantly so the onions don’t brown. Once the onions begin to become clear, add the crushed garlic and continue stirring. The garlic will most likely stick to the bottom of the pan – that’s perfectly fine. After about 2 minutes, add the spiced rum and continue stirring, making sure to scrape the garlic off the bottom of the pan. I like the spiced rum because it adds some rum and vanilla notes to the final dish, but regular rum, vodka, or even water will do a good job of deglazing the pan.
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far? less
When the alcohol has burned off, remove the pan from the heat, remove the contents of the pan to a bowl, and but the pan back on the burner.
We good so far? less
08/11/2011
Quote:
Hmmm..... I suppose so. You'd want to shred it, though. Chicken is a common Caribbean ingredient, so it wouldn't be a reach to include it.
Originally posted by
Wondermom
could you substitute with chicken?
08/11/2011
Trivia! There are over 3500 islands in the Caribbean, and only 13 countries.
08/11/2011
Quote:
I use steak seasoning and this garlic ghetti stuff I found at the Renaissance Faire. And cinnamon sometimes.
Originally posted by
Vaccinium
Yes, you really should. It is a must-have in my cupboard (along with cajun seasoning and sriracha hot sauce) that I can add to a dish to completely alter it, if need be.
08/11/2011
Quote:
We have steak seasoning, but that is my wife's go-to (she puts it on hash browns, especially).
Originally posted by
Jul!a
I use steak seasoning and this garlic ghetti stuff I found at the Renaissance Faire. And cinnamon sometimes.
08/11/2011
Next we need to cook the yams. Yams and sweet potatoes are not the same things, they aren’t even that closely related botanically speaking. However, if you are unable to find white yams, sweet potatoes will work just fine.
Anyway, toss the chopped yams into the pan and cook them, stirring occasionally, until they begin to get a bit soft, but not so long that they disintegrate (about 8 minutes or so). Don’t worry if they brown – that just makes them even sweeter. . When they are done cooking, place them into the same bowl into which you had previously placed the onions, ginger, and garlic.
Pretty straight-forward preparation so far, yes?
Anyway, toss the chopped yams into the pan and cook them, stirring occasionally, until they begin to get a bit soft, but not so long that they disintegrate (about 8 minutes or so). Don’t worry if they brown – that just makes them even sweeter. . When they are done cooking, place them into the same bowl into which you had previously placed the onions, ginger, and garlic.
Pretty straight-forward preparation so far, yes?
08/11/2011
Quote:
Spaghetti sauce and guacamole for me.
Originally posted by
Vaccinium
We have steak seasoning, but that is my wife's go-to (she puts it on hash browns, especially).
08/11/2011