Enjoy a moment or two
Ingredients:
1 whole flounder
2 tablespoons olive oil
2 tablespoons melted butter
juice from 3 limes
chopped garlic
cilantro
sea salt
pepper
Preheat oven 400 degrees. Season both sides of fish. Garnish with lime slices. Bake for 20 minutes until flesh is flaky.
Ingredients:
Eggs
small salmon filet cubed
spinach
chopped garlic
green onions chopped
sea salt
fresh dill chopped
black pepper
olive oil
a little white wine
Ingredients:
2 lbs Turkey legs
3 carrots chopped
2 potatoes chopped
cherry tomatoes
Juice from one lemon
fresh thyme sprigs
McCormick Grill Mates Montreal Chicken Seasoning
paprika
black pepper
sea salt
2 tablespoons chopped garlic
1 chicken bouillon cube
1 cup water
*garnish with 1 lemon
Set the crockpot to high. Season the turkey legs with the above list and put everything in. Let it cook for up to 4 hours or until the meat is tender.
Ingredients:
1 beef heart
1 red onion chopped
1 bundle green onion sliced
4 whole cloves garlic chopped
fresh ginger (1 tablespoon chopped for stir fry, 3 chunks for boil)
3 bell peppers sliced
1 stalk of lemongrass
2 Thai chili’s *for spice*
1/4 cup sherry wine
sea salt
black pepper
1/4 cup soy sauce
1 tablespoon fish sauce
1 cup water
vegetable oil
Butchering the heart can be scary at first but the main thing is to remove the hard fat, connective tissue, valves and the shiny skin. It will make it a whole lot easier to get over the fact it’s a heart.
How it looks cleaned up. Then I thinly sliced the meat.
Boil on medium heat with the lemongrass and 3 large chucks of ginger each about half the size of your thumb for 30 minutes. This is to tenderize it before you stir fry it. Once the time is up drain the meat and set it aside.
Set the eye to medium heat. In a wok, saute onions, ginger, garlic with salt and pepper in a little vegetable oil.
Add your remaining vegetables and toss.
I like my food spicy so I advise only using 2 peppers unless you are feeling frisky.
Lastly add the heart, soy sauce, fish sauce, water, sherry and more salt and pepper to taste. Toss so it can mix well. Then cover the wok and let it simmer for 7 mins.
Serve with rice.
Ingredients:
1 lb cornbeef cubed
1 onion chopped
1 green bell pepper chopped
4 yellow potatoes peeled and chopped
2 tablespoons chopped garlic
1 serrano pepper finely chopped
paprika
onion powder
creole seasoning
sea salt
black pepper
vegetable oil
eggs
Season your potatoes and vegetables (minus the serrano pepper) in a separate bowl. Then fry them in vegetable oil until the potatoes are soft.
Your cornbeef should be cut up in small bites sizes like pictured. Then I mixed in the serrano peppers.
I had to drain some excess vegetable oil off the potatoes. Next add the cornbeef and toss for about 5 minutes.
I served with sunny side up eggs. These eggs are actually pretty special and the best tasting eggs you can find without going to someone’s farm. Here’s the link to them and I was able to find them in 2 different Walmart’s in town.
TalBakes 