Monday, March 2, 2015

Spicy Lime Yogurt Dressing
1 cup plain yogurt
1 T olive oil
1 tsp. cumin
1 tsp. honey
½ tsp. ground ginger
1 tsp. ground sumac
Juice of 1 lime

Serve with: 
1 lb kale, thinly sliced in ¼-inch strips
3 radishes, thinly sliced
1 T chopped chives

Daniel Boulud's Baked Root Vegetables "en Papillote" with Spicy Lime Yogurt
Serves 4

4 small carrots
3 baby red beets
3 baby yellow beets
2 small red onions
2 bulbs fennel
4 sprigs thyme
4 cloves garlic, smashed
Salt and freshly ground pepper
Olive oil, for drizzling

Preheat the oven to 400°F.

On a large baking sheet lined with aluminum foil, arrange the carrots, red beets, yellow beets, red onions, fennel, thyme and garlic. Sprinkle with salt and freshly ground pepper and drizzle generously with olive oil. Lay another sheet of aluminum over the top and pinch at the corners and sides to seal the aluminum. Bake in the oven for 45 minutes.

In a medium mixing bowl, combine the yogurt, olive oil, cumin, honey, ginger, sumac, and lime juice. Season to taste with salt.

After 45 minutes, remove the tray of vegetables from the oven and set aside to cool for 10 minutes. Remove the top piece of aluminum, and peel away the skin from the beets, carrots, and red onion. Cut each vegetable into quarters.

To serve, dress the kale with the Spicy Lime Yogurt and divide between four plates creating a mound in the center. Lay the vegetables around the kale, alternating colors, and drizzle the vegetables lightly with the Spicy Lime Yogurt. Top the salad with thinly sliced radish and chopped chives.

Thursday, January 29, 2015

Whole Sha-Bang Sauce - Low Country Boil/Frogmore Stew

Whole Sha-Bang Sauce

3TB minced garlic
1 stick butter

1TB Cajun seasoning
1 1/2-2 TB Grandma's Chili Powder
1-2 tsp cayenne powder (1-2 TB if you want it extra spicy)
1TB paprika
1TB sweet paprika
1tsp dried basil
1tsp dried oregano
1/8 cup garlic powder
1TB lemon pepper
1/4 cup Worcestershire Sauce
1/3 cup water

1/3 cup fresh squeezed lemon juice

In a small sauce pan, melt butter over low heat and add garlic.  Simmer on low until garlic is soft, about 15-20 minutes.  After garlic is soft, add all other ingredients except lemon juice and simmer on low until well incorporated.  Take off heat and add fresh squeezed lemon juice.

Toss your recipe for Low Country Boil or Frogmore Stew already cooked in the sauce and serve.    Make extra sauce to serve on the side.  Corn is super yummy with this sauce on top. 

My original recipe used 2lbs shrimp, 2lbs kilbasa, 12 mini ears of corn, 3lbs potatoes, and 3-4 whole crabs with legs.  This was boiled in stages with Zatarian's crab boil.