Perfect timing. Continue reading
Grilled Fish or roasted chicken are the perfect foil for this flavor packed Creole Sauce that Chef Shabba prepared for us more than once while we ate his delicious food on Canouan Island in the Grenadines.
It also is great as a topping for eggs or alongside a grilled cheese sandwich! Continue reading
This simple soup can be as flexible as you like. Add Creole seasoning or flaked red pepper to heat it up or stir in some dark greens like spinach or kale to boost the nutritional value! Continue reading
Julie Gaines and Dana Noorily exude the confidence and buoyancy of two 30 something’s on the rise. It is the vibe of energetic women having a good time together. They finished each other’s sentences, pausing just long enough to catch their breath as they shared their story of creating o.a.t.s. with me.
Sometimes we mistakenly imagine that once our kids no longer need friends to ride bikes with “on the block”, we don’t need our neighbors much anymore either.
- Take two five-pound salmon filets with pin bone out and skin on.
- 3 cups sugar
- 2 cups salt
- 1 bunch of chopped dill
- 1T fresh ground pepper
- 4 drops of vanilla extract
- Pack the salmon in the cure (salt and pepper mix) and wrap facing each other skin to skin.
- Wrap loosely and place in a pan in the refrigerator with thirty pounds of weight on top for two days.
- After two days turn and dump out some of the juice.
- Let the fish stay like that for four to six more days.
- Un wraps the fish and pat dry. Place it on a sheet pan loosely covered for an additional four or five days.
- After that, you may use it.
- Note this product must be refrigerated well at less than thirty-eight degrees. If stored improperly it is unsafe.
- 1/2 c. Dijon mustard
- 1 T. sugar
- 1 T. oil
- 1 T. chopped dill
- mix all ingredients and top gravlax.