1 fully ripened Hass avocado
1 Tbsp chopped green onion
1 tsp. lime juice
1/4 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. ground black pepper

Cut the avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt & pepper, being careful not to mash avocado. Makes about 1 cup.

(these next recipes use some of the above dip recipe)
(more…)

This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Use a strong casing.

1 lb. Ground pork
1/2 tablespoon Coarse salt
5 tablespoons Diced onions
1/4 teaspoon Ground cayenne
1/8 teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
1/3 teaspoon Powdered thyme
3 leaves Ground bay leaf
1 Crushed garlic cloves
1 tablespoon Chopped parsley
1-1/2 Crushed garlic cloves

Chicken Jambalaya recipe
Clams and Chorizo recipe
Crockpot Jambalaya recipe

We don’t all live in the Bahamas and have access to conch meat - like oysters, can be eaten uncooked, and probably simplest is the best - the conch meat is scored with a knife, lime juice and spices are sprinkled over the meat.

It can also be deep-fried (called “cracked conch”), steamed, added to soups, salads and stews or made into conch chowder and conch fritters.

Equally, shrimp, lobster, crawfish or scallops will substitute here…
(more…)

Which has an almost 70’s feel to it - product of dubious bistros, to go along with the Chicken Kiev and the Black Forest gateau…

12 ounces skinless boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons lime peel, finely shredded
2 tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
Cooking spray
1 large red onion, sliced
2 cloves garlic, minced
2 teaspoons canola oil
2 cups mango, peeled and chopped
2 cups hot cooked rice
Lime peel, cut into thin strips
(more…)

This authentic Italian sausage is a perennial favorite - not as easy as going to the store for a pepperoni, but it’ll make you a better cook…

It calls for wild fennel seeds, which can be collected in the fall, certainly in the South-West where it grows, weed-like, along roads and highways. Or you can just buy fennel seeds from the deli…
(more…)

The Scandinavian speciality - not for the faint-hearted, but it does provide a serious number of meals at the end of it all. If you buy the beef complete with a spice packet, may as well throw that it too - and don’t use lite beer….

9 lb. corned beef (brisket cut)
2 Tablespoons pickling spice (plus spice packet that comes with brisket)
10 whole peppercorns
7 whole cloves
3 bay leaves crumbled
8 parsley stems
2 cans of beer (not lite beer)
2 large onions, halved with skins
5 whole cloves garlic with skins
3 Tablespoons dry mustard
1/4 cup brown sugar
10 large carrots, scraped and cut in large batons
10 large new potatoes, cut in quarters
1 large or 2 small cabbages, cut in quarters
Horseradish/Mustard Sauce
(more…)

The rubbed sage and savory are what give this sausage its wonderful breakfast flavor - the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness.

Stuff into sheep casings or leave as bulk sausage to make patties.

1 lb. Ground pork
1/2 tablespoon kosher salt
1/2 teaspoon sage
1/3 teaspoon summer savory
1/8 teaspoon ground nutmeg
2/3 teaspoon ground marjoram
1/3 teaspoon Ground black pepper

Borlotti beans
Oval shaped, pale brown plump beans that have a sweet flavour with a creamy, smooth texture. Buy borlotti beans dried or canned, cannellini beans can be used instead of borlotti beans. Dried beans must be soaked and cooked before use.
Uses: In salads, bakes and casseroles.
To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days.
To prepare: Soak dried beans in cold water for at least 8 hours or overnight, then drain and rinse. Place in a large saucepan and cover with water and boil for 1-1½ hours or until tender. Drain and serve or add to recipes.

Broad beans
Just one of the varieties of green bean, broad beans are usually removed from the pod before cooking. They have a distinctive flavour and a smooth, creamy texture.
Seasonal availability: June to August.
Uses: As an accompanying vegetable served with fresh herbs such as parsley, chives, dill or thyme.
To store: Keep in the fridge for 2 to 3 days.
To prepare: To remove the beans from the pod, snap off one end of the pod and split it open to reveal the beans.
To cook: Cook in boiling water for 5-15 minutes until just tender, really fresh smaller beans will cook quickly.
(more…)

Cold Tomato and Green Grape Soup with Rock Shrimp and Toasted Almonds.

A real oddity here, I’ve tried it once and still not sure whether I really go for it or not…

Serves: 4

4 scallions, trimmed and roughly chopped, using some greens
2 garlic cloves, peeled and crushed
medium bunch of seedless green grapes, stemmed
1 medium cucumber, peeled, seeded, and roughly chopped
5 tomatoes, skinned, seeded, and coarsely chopped
Sea salt
Freshly ground black pepper
4 tablespoons extra virgin olive oil, plus extra to finish the dish
1 tablespoon sherry wine vinegar
A few sprigs summer savory leaves, well chopped
12 basil leaves, well chopped, plus a few whole sprigs for garnish
(more…)

Lastly on the theme of lime and chicken - equally good if done indoors, which might be better for the time of year.

5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves
(more…)