Chile and Salt http://www.chileandsalt.com For the love of all things food/ A simple man`s plan to healthy eating Sun, 02 Oct 2016 22:11:11 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 Turkey Burgers You Actually Want to Eat http://www.chileandsalt.com/turkey-burgers-you-actually-want-to-eat/ http://www.chileandsalt.com/turkey-burgers-you-actually-want-to-eat/#comments Sun, 02 Oct 2016 22:11:11 +0000 http://www.chileandsalt.com/?p=3310

Turkey Burgers You Actually Want to Eat

Turkey Burgers You Actually Want to Eat

 

All right, we all know we should try to be a little more healthy with some of our food choices. Eat more fruits & veggies, cut down on the processed white stuff (bread, rice, sugar etc) or processed food in general, forget the stop at the drive-through for a quick fix, you know the lecture. Well, I`m trying & for the most part & doing a fairly reasonable job.

I do however admit to one downfall, I love burgers! Fat, juicy,  4 napkins needed, not so lean, meaty, beefy goodness. I`ll pass on the ketchup, mustard & mayo but do like a nice slice of tomato, onion & some form of pickle. I`ve been trying for what seems an eternity to find a suitable stand in but to no avail…. UNTIL NOW!! And I`ve got to say I was kind of blown away! Of all things it was the transformation of a turkey burger with the addition of one off the wall ingredient. So good they might permanently take the place of my beloved beef burger. Seriously, not kidding & I still can`t believe how AMAZING they turned out. This simple man`s plan to healthier eating today is bringing you Turkey Burgers You Actually Want to Eat. Let`s face it, ground turkey is a great low fat alternative in ton`s of dishes calling for ground beef but burgers, not so much. My experience has been that typically (sorry for this) they just suck. So dry you`d better have a drink with every bite or you`ll probably choke, so bland you might as well be eating a cardboard patty, definitely not my idea of a good time.

That being said we need two major fixes, moisture & flavor. Let`s address the moisture issue first. Of course you can always add fat of some sort but that kind of defeats the purpose of the whole turkey thing. The solution, as strange as it may sound came in the form of roasted eggplant. Not your typical burger ingredient but all I can say is wow! It didn`t change the texture but added exponentially to the succulent factor. Additionally I think it actually enhanced the ¨meaty¨ factor/flavor but guess what, you would NEVER know it was there if no one told you. (Bonus, you get to sneak in some veggies & no one will be the wiser.) Next there`s a definite need to up the flavor factor. You could do this any number of ways but I chose a few easy ingredients which also contributed to the moisture content. My selections were Soy sauce,  garlic,  onion, black pepper & anchovy paste. A quick note but both soy & anchovies are high on the ¨unami ¨scale. Don`t let the anchovies scare you. There`s no fishy taste to the burgers but they add a great depth of flavor.

Now that I`ve rambled for while let`s get these  Turkey Burgers You Actually Want to Eat started. You`re gonna love them.

Here`s what you`ll need to make Turkey Burgers You Actually Want to Eat:
Serves 2-4
Ground Turkey – 1 lb
Eggplant – 1 small-medium size roasted. You want about 6oz to add to the turkey.
Garlic – 1-2 cloves minced.
Onion – 1/2 cup finely chopped.
Soy Sauce – 1-2 Tablespoons
Anchovies – 1-2 filets or 1/2 Tablespoon of anchovy paste.
Black pepper – 1 teaspoon. freshly ground.turkey-burgers9The leading players.Start with the eggplant. Preheat your oven to 400 degrees. Wrap the eggplant in foil & roast about 30 minutes or until nice & soft.

Finely chop the onion & mince the garlic.

Split the roasted eggplant lengthwise & scoop out the meat leaving the skins.turkey-burgers15Add the eggplant, onion, garlic, anchovies, soy sauce & black pepper to a food processor.Give it a spin & process for a few seconds. You want some texture so don`t turn it into a puree. In a mixing bowl add the ground turkey & eggplant mixture.Mix until thoroughly combined. Shape into patties of your liking.Heat a splash of olive or coconut oil in a large skillet over a medium high flame. When hot add the turkey patties & cook to an internal temperature of 160 degrees is reached.Serve your Turkey Burgers You Actually Want to Eat immediately with whatever garnishes or toppings make you happy. You need to give these a go! So moist & full of that flavor you`re looking for in a burger without the guilt!

Turkey Burgers You Actually Want to Eat

Turkey Burgers You Actually Want to Eat

Ingredients

  • Serves 2-4
  • Ground Turkey - 1 lb
  • Eggplant - 1 small-medium size roasted. You want about 6oz to add to the turkey.
  • Garlic - 1-2 cloves minced.
  • Onion - 1/2 cup finely chopped.
  • Soy Sauce - 1-2 Tablespoons
  • Anchovies - 1-2 filets or 1/2 Tablespoon of anchovy paste.
  • Black pepper - 1 teaspoon. freshly ground.

Instructions

  1. Start with the eggplant. Preheat your oven to 400 degrees. Wrap the eggplant in foil & roast about 30 minutes or until nice & soft.
  2. Finely chop the onion & mince the garlic.
  3. Split the roasted eggplant lengthwise & scoop out the meat leaving the skins.
  4. Add the eggplant, onion, garlic, anchovies, soy sauce & black pepper to a food processor. Give it a spin & process for a few seconds. You want some texture so don`t turn it into a puree.
  5. In a mixing bowl add the ground turkey & eggplant mixture. Mix until thoroughly combined.
  6. Shape into patties of your liking.
  7. Heat a splash of olive or coconut oil in a large skillet over a medium high flame. When hot add the turkey patties & cook to an internal temperature of 160 degrees is reached.
  8. Serve your Turkey Burgers You Actually Want to Eat immediately with whatever garnishes or toppings make you happy.
  9. Enjoy!
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Smothered Pork Chops with Apple and Onion http://www.chileandsalt.com/smothered-pork-chops-with-apple-and-onion/ http://www.chileandsalt.com/smothered-pork-chops-with-apple-and-onion/#comments Sun, 25 Sep 2016 20:16:41 +0000 http://www.chileandsalt.com/?p=3294

Smothered Pork Chops with Apple and Onion

Smothered Pork Chops with Apple and Onion

Oh the other white meat how I love you! If you don`t know to what I`m referring it`s pork of course. Arguably my favorite meat (which is no secret if you`ve been hanging around Chile and Salt for any period of time) it`s just so full of flavor, versatile & just plain good I can never really get enough. With that being said what I have for you today is Smothered Pork Chops with Apple and Onion. Super easy to prepare you`ll have dinner on the table in under 30 minutes making this a pretty awesome busy weeknight dinner option but so delish you won`t hesitate to serve to guests. A total winner in my book!
If you`re a pork lover you might also take a look at my:
Puerco Braseado en Tomatillo Salsa Verde/Braised Pork in Tomatillo Green Sauce
Classic German Pork Schnitzel (Schweineschnitzel)
Chinese BBQ Pork at Home
Quick Lemon Rosemary Grilled Pork Chops
Pork in Chile Colorado
Simply The Best Balsamic Roasted Pork Loin Here`s what you`ll need for your Smothered Pork Chops with Apple and Onion:
Serves 4
Pork Loin Chops- 4, 4-8 oz depending on appetite.
Apples- 2 cored & sliced. (I used Granny Smith)
Onion- 1 thinly sliced
Garlic- 1-2 cloves minced
Chicken Stock- 1 1/2 cups
Cornstarch- 1 Tablespoon mixed with a little stock or water to create a slurry.
Olive Oil
Fresh Parsley- finely chopped to garnish.
S & PToday`s stars. I used lean pork loin chops but feel free to use what you like.Core & slice the apples, mince the garlic & slice the onion.Season the chops well with salt & pepper.Heat a splash of olive oil in a large heavy bottomed skillet over a medium high flame. When hot add the chops & get a good sear on both sides. About 2 minutes per side. Remove to a plate & cover with foil.Add the apples & onions to the pan, cook stirring occasionally until the onions have softened & the apples have just started to brown, about 5 minutes. Add the garlic & cook another minute. Add the chicken stock & bring to a simmer. Add the corn starch mixture & stir well to incorporate. The cornstarch will thicken the stock to give you a nice gravy or sauce.Return the chops with any accumulated juices to the pan & cook until an internal temperature of 160 degrees is reached turning halfway through. 3-5 minutes per side. Baste the chops with the sauce while cooking. That`s it, dinner`s ready. Plate the pork & serve the apples, onions & gravy over the top. Garnish with a little chopped parsley. I told you, quick & easy right!

Smothered Pork Chops with Apple and Onion

Smothered Pork Chops with Apple and Onion

Smothered Pork Chops with Apple and Onion

Smothered Pork Chops with Apple and Onion

Week Night Pork Chops with Apple and Onion

Ingredients

  • Serves 4
  • Pork Loin Chops- 4, 4-8 oz depending on appetite.
  • Apples- 2 cored & sliced. (I used Granny Smith)
  • Onion- 1 thinly sliced
  • Garlic- 1-2 cloves minced
  • Chicken Stock- 1 1/2 cups
  • Cornstarch- 1 Tablespoon mixed with a little stock or water to create a slurry.
  • Olive Oil
  • Fresh Parsley- finely chopped to garnish.
  • S & P

Instructions

  1. Core & slice the apples, mince the garlic & slice the onion.
  2. Season the chops well with salt & pepper.
  3. Heat a splash of olive oil in a large heavy bottomed skillet over a medium high flame. When hot add the chops & get a good sear on both sides. About 2 minutes per side. Remove to a plate & cover with foil.
  4. Add the apples & onions to the pan, cook stirring occasionally until the onions have softened & the apples have just started to brown, about 5 minutes. Add the garlic & cook another minute.
  5. Add the chicken stock & bring to a simmer. Add the corn starch mixture & stir well to incorporate.
  6. Return the chops with any accumulated juices to the pan & cook until an internal temperature of 160 degrees is reached turning halfway through. 3-5 minutes per side. Baste the chops with the sauce while cooking.
  7. Plate the pork & serve the apples, onions & gravy over the top. Garnish with a little chopped parsley.
  8. Enjoy!
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Easy Eggplant Lasagna Bolognese Stacks http://www.chileandsalt.com/easy-eggplant-lasagna-bolognese-stacks/ http://www.chileandsalt.com/easy-eggplant-lasagna-bolognese-stacks/#comments Fri, 16 Sep 2016 21:04:26 +0000 http://www.chileandsalt.com/?p=3265

Easy Eggplant Lasagna Bolognese Stacks

Easy Eggplant Lasagna Bolognese Stacks

It`s a tough one. I`ve had a super strong Italian craving lately but it`s still in the mid 90`s here. I just can`t quite wrap my head around digging into a big bowl of heavy steaming hot but oh so comforting pasta. Additionally I`ve enjoyed a summer full of burgers, dogs, pasta salad, sub sandwiches & pretty much any gluttonous not so healthy indulgence you can think of. I`ll be honest, I want to drop a couple of pounds so right now I`m trying to watch my refined carb intake & focus a little more on protein & vegetables. And with the holiday season right around the corner (Not giving up any Thanksgiving food & all it`s goodness) I`d like to have some leeway in the belt loop department!

All that being said I have what was the perfect compromise in Easy Eggplant Lasagna Bolognese Stacks. All the traditional meaty, cheesey yumminess from classic lasagna lightened up by substituting sliced eggplant for the pasta. This is so easy & quick to throw together it`s makes a great weeknight dinner option but most importantly it`s absolutely delish!! You`re gonna love it!

Here`s what you`ll need for your Easy Eggplant Lasagna Bolognese Stacks:
Serves 4
Eggplant- 2 medium size sliced 1/2-3/4 inch thick.
Fresh Basil- 1/2 cup sliced.
Bolognese Sauce(HERE) , or any prepared pasta sauce- 1 1/2-2 cups.
Ricotta Cheese- 1 cup
Mozzarella Cheese- 1-1 1/2 cups grated.
Parmesan Cheese- 1 cup grated.
Olive Oil
S & PThe main players. I love to make big batches of my Best Ever Bolognese & separate into portions for the freezer. It`s such an easy go to ingredient to have on hand.

Start by slicing the eggplant. I like mine cut 1/2-3/4 inch thick but that`s just me.Brush both sides with a little olive oil. Preheat your oven to 400 degrees.Season the eggplant with a little salt & pepper. Line a baking sheet with foil & give it a quick hit of cooking spray or lightly grease. Add the eggplant slices in a single layer & bake for about 10 minutes.While the eggplant`s in the oven grate the mozzarella & parmesan cheeses.Chop or slice the basil.Remove the eggplant from the oven & start building your stacks. 1st add some chopped basil to each eggplant slice.Add a layer of ricotta.Next spoon some Bolognese or other pasta sauce over the top.Finally add some mozzarella & parmesan cheeses to each eggplant round. Return to the oven & bake 10-15 minutes until the cheeses are melted & starting to brown a little. That`s it, remove from the oven & stack them 2-3 slices high with the larger rounds on the bottom. I told you this was going to be easy.Garnish with a bit of basil & a touch of grated parmesan. Serve & enjoy your Easy Eggplant Lasagna Bolognese Stacks!!

Easy Eggplant Lasagna Bolognese Stacks

Easy Eggplant Lasagna Bolognese Stacks

Easy Eggplant Lasagna Bolognese Stacks

Ingredients

  • Serves 4
  • Eggplant- 2 medium size sliced 1/2-3/4 inch thick.
  • Fresh Basil- 1/2 cup sliced.
  • Bolognese Sauce(HERE) , or any prepared pasta sauce- 1 1/2-2 cups.
  • Ricotta Cheese- 1 cup
  • Mozzarella Cheese- 1-1 1/2 cups grated.
  • Parmesan Cheese- 1 cup grated.
  • Olive Oil
  • S & P

Instructions

  1. Preheat your oven to 400 degrees.
  2. Start by slicing the eggplant. I like mine cut 1/2-3/4 inch thick.
  3. Brush both sides with a little olive oil. Season the eggplant with a little salt & pepper.
  4. Line a baking sheet with foil & give it a quick hit of cooking spray or lightly grease. Add the eggplant slices in a single layer & bake for about 10 minutes.
  5. While the eggplant`s in the oven grate the mozzarella & parmesan cheeses. Chop or slice the basil.
  6. Remove the eggplant from the oven & start building your stacks.
  7. 1st add some chopped basil to each eggplant slice.
  8. Add a layer of ricotta.
  9. Next spoon some Bolognese or other pasta sauce over the top.
  10. Finally add some mozzarella & parmesan cheeses to each eggplant round.
  11. Return to the oven & bake 10-15 minutes until the cheeses are melted & starting to brown.
  12. Remove from the oven & stack them 2-3 slices high with the larger rounds on the bottom.
  13. Garnish with a bit of basil & a touch of grated parmesan.
  14. Enjoy!
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Delicious Low Carb Cauliflower ¨Potato¨ Salad http://www.chileandsalt.com/delicious-low-carb-cauliflower-%c2%a8potato%c2%a8-salad/ http://www.chileandsalt.com/delicious-low-carb-cauliflower-%c2%a8potato%c2%a8-salad/#comments Wed, 14 Sep 2016 20:15:58 +0000 http://www.chileandsalt.com/?p=3255

Delicious Low Carb Cauliflower ¨Potato¨ Salad

Delicious Low Carb Cauliflower ¨Potato¨ Salad

Is there anyone out there who doesn`t like that classic bbq warm weather classic Potato Salad. It`s the perfect make ahead side dish for any potluck, casual gathering, picnic or get together. It`s just plain good. Well, today I`ve got something better & by better I mean  like  twice, no, at least three times better than the traditional version! All the same great flavors & ingredients but with one major substitution. Potatoes are swapped out for low carb, super healthy cauliflower. BTW, just a side note but one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. Just saying! Now the best part, even if you`re a die hard potato lover you probably won`t even know the difference. While I love the original it tends to be really heavy. Look, I eat A LOT but can usually only really manage 3-4 bites before it starts weighing me down. This Delicious Low Carb Cauliflower ¨Potato¨ Salad is anything but. It`s lite but so completely satisfying & crazy good you`ll be going back for thirds, guaranteed! Again, not to ramble but this version is simply AMAZING! Once you make this the 1st time you may never go back!

Here`s all you`ll need for your Delicious Low Carb Cauliflower ¨Potato¨ Salad:
Serves 4-8 as a side dish.
Cauliflower- 1 head, core removed & cut in 1/2-3/4 inch pieces.
Celery- 3 ribs diced.
Onion- 1 medium size, diced.
Dill Pickles or relish- about 1/2 cup finely chopped.
Hard Boiled Eggs- 3 peeled & chopped.
Mayonnaise- 1/2 cup
Yellow Mustard- 2 Tablespoons
Dried Dill- 1 teaspoon
S & P to tasteSuper easy ingredients right!

Start by chopping the cauliflower in 1/2-3/4 inch pieces or whatever size makes you happy.

Add about 3/4 inch of water to a pot with a steamer basket, toss in the cauliflower, cover & steam for about 10 minutes or until fork tender.

While the cauliflower is steaming prep the rest of your ingredients & get them in a large mixing bowl. Once the cauliflower is cooked drain well & add to the other ingredients.

Mix well until thoroughly combined & check for seasoning. (Salt & Pepper) Adjust to taste & place in the fridge to chill & let the flavors mix & mingle. That`s all there is to it for your praise worthy, OMG perfect  Delicious Low Carb Cauliflower ¨Potato¨ Salad!

 Delicious Low Carb Cauliflower ¨Potato¨ Salad

Delicious Low Carb Cauliflower ¨Potato¨ Salad

Guaranteed people are going to be asking for your recipe!

 Delicious Low Carb Cauliflower ¨Potato¨ Salad

Delicious Low Carb Cauliflower ¨Potato¨ Salad

I served this with some fried chicken but it`ll be perfect with burgers, ribs, dogs, anything grilled or by itself as another veggie option. Enjoy your  Delicious Low Carb Cauliflower ¨Potato¨ Salad!!

Delicious Low Carb Cauliflower ¨Potato¨ Salad

 Delicious Low Carb Cauliflower ¨Potato¨ Salad

Delicious Low Carb Cauliflower ¨Potato¨ Salad

Ingredients

  • Serves 4-8 as a side dish.
  • Cauliflower- 1 head, core removed & cut in 1/2-3/4 inch pieces.
  • Celery- 3 ribs diced.
  • Onion- 1 medium size, diced.
  • Dill Pickles or relish- about 1/2 cup finely chopped.
  • Hard Boiled Eggs- 3 peeled & chopped.
  • Mayonnaise- 1/2 cup
  • Yellow Mustard- 2 Tablespoons
  • Dried Dill- 1 teaspoon
  • S & P to taste

Instructions

  1. Start by chopping the cauliflower in 1/2-3/4 inch pieces or whatever size makes you happy.
  2. Add about 3/4 inch of water to a pot with a steamer basket, toss in the cauliflower, cover & steam for about 10 minutes or until fork tender.
  3. While the cauliflower is steaming prep the rest of your ingredients & get them in a large mixing bowl.
  4. Once the cauliflower is cooked drain well & add to the other ingredients.
  5. Mix well until thoroughly combined & check for seasoning. (Salt & Pepper) Adjust to taste & place in the fridge to chill & let the flavors mix & mingle.
  6. Enjoy!!
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Grilled Wahoo (Ono) al Mojo de Ajo http://www.chileandsalt.com/grilled-wahoo-ono-al-mojo-de-ajo/ http://www.chileandsalt.com/grilled-wahoo-ono-al-mojo-de-ajo/#comments Tue, 13 Sep 2016 20:02:31 +0000 http://www.chileandsalt.com/?p=3242

 

Grilled Wahoo (Ono) al Mojo de Ajo

Grilled Wahoo (Ono) al Mojo de Ajo

So how good a day is this & how blessed am I to live where I do?I was invited to go fishing with friends this morning, at the dock at 6:20 & left for our destination fishing grounds by 6:30. Lines in the water at 7:00 & the 1st Dorado (Mahi Mahi) hookup at 7.15. 15 minutes later another & 5 minutes after that I hooked what turned out to be about a 40lb Wahoo or Ono which just happens to be one of my favorite fish, both to fight & to eat. Not a monster but big enough to make us all crazy with multiple bags of fish steaks & filets to take home. wahoo-mojo-de-ajo11After landing a couple more Dorado we moved to look for some Tuna which we were fortunate enough to find, as well as a surprise Snapper. On the day we also managed to catch a Bonita & Trigger fish  but they don`t really count as much in the meat category, just side line entertainment. Needless to say what was coming was a true seafood feast. With part of the Tuna I prepared ¨Hawaiian Style¨ Ahi Tuna Poke (recipe here).  tuna-poke15It`s always a treat!

The Snapper I left intact & made Whole Roasted Snapper (here) which is probably the easiest, most foolproof & tastiest preparation I know.SAMSUNG CAMERA PICTURES

Now let`s get back to the Wahoo & the focus of this simple man`s plan to better eating today. What I have for you is Grilled Wahoo (Ono) al Mojo de Ajo. Mojo de Ajo really means bathed in garlic butter when you get right down to it & is a go to sauce for any type of fish, shellfish or even chicken. I mean come on, how can you go wrong! I finished my sauce with a good hit of fresh lime juice & then garnished with fresh cilantro to brighten up & compliment the flavors. It was nothing less than awesome, super easy & fast!!

Grilled Wahoo (Ono) al Mojo de Ajo

Grilled Wahoo (Ono) al Mojo de Ajo

A quick note but Wahoo (Ono) is am perfect fish for the grill. In steaks or filets it`s a very ¨meaty¨ fish & holds up fantasticly without the need of a fish basket or other piece of bbq equipment. The only word of caution is DON`T OVERCOOK IT or it can tend to dry out.

Here`s all you`ll need for your Grilled Wahoo (Ono) al Mojo de Ajo:
Serves 4
Wahoo Steaks or Filets- 4 6-8 oz pieces.
Butter- 1/4 cup
Garlic- 4-5 cloves peeled & minced
Lime- 1 large or 2 small juiced
Cilantro- 2-3 Tablespoons finely chopped
S & P
Vegetable OilA quick look at the stars. This is so stupid easy but so freaking delicious.wahoo-mojo-de-ajo13

Get your grill going. What we`re looking for is medium high – high heat. Moisten a paper towel with a bit of vegetable oil & give the grill grates a quick rub. This will help prevent the fish from sticking. Season your steaks or filets with a little salt & pepper & get them on the bbq. Now, very important, PLEASE DON`T OVERCOOK your fish or it can become dried out. 6-8 minutes TOTAL for each inch of thickness or 3-4 minutes per side.

When the fish is finished remove to a plate & cover with foil to keep warm.

For your Mojo de Ajo sauce add the butter to a skillet over low heat & add the garlic. We`re looking to toast the garlic in the butter so do it slowly. About 5 minutes until you have a nice golden color to the garlic. Turn off the heat add the lime juice & give the pan a little swirl. That`s it, all there is to it. I told you this was easy!

Grilled Wahoo (Ono) al Mojo de Ajo

Grilled Wahoo (Ono) al Mojo de Ajo

Plate the fish, spoon some sauce over the top & garnish with some chopped cilantro! Dinner is served!

Grilled Wahoo (Ono) al Mojo de Ajo

Grilled Wahoo (Ono) al Mojo de Ajo

Enjoy your Grilled Wahoo (Ono) al Mojo de Ajo. Seriously, it doesn`t get much simpler or much better!

Grilled Wahoo (Ono) al Mojo de Ajo

Ingredients

  • Serves 4
  • Wahoo Steaks or Filets- 4 6-8 oz pieces.
  • Butter- 1/4 cup
  • Garlic- 4-5 cloves peeled & minced
  • Lime- 1 large or 2 small juiced
  • Cilantro- 2-3 Tablespoons finely chopped
  • S & P
  • Vegetable Oil

Instructions

  1. Get your grill going. What we`re looking for is medium high - high heat. Moisten a paper towel with a bit of vegetable oil & give the grill grates a quick rub. This will help prevent the fish from sticking.
  2. Season your steaks or filets with a little salt & pepper & get them on the bbq. Now, very important, PLEASE DON`T OVERCOOK your fish or it can become dried out. 6-8 minutes TOTAL for each inch of thickness or 3-4 minutes per side.
  3. Remove to a plate & cover with foil to keep warm.
  4. For your Mojo de Ajo sauce add the butter to a skillet over low heat & add the garlic. We`re looking to toast the garlic in the butter so do it slowly. About 5 minutes until you have a nice golden color to the garlic.
  5. Turn off the heat add the lime juice & give the pan a little swirl.
  6. Plate the fish, spoon some sauce over the top & garnish with some chopped cilantro!
  7. Enjoy!
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Simple Yucatecan Achiote Fish http://www.chileandsalt.com/simple-yucatecan-achiote-fish/ http://www.chileandsalt.com/simple-yucatecan-achiote-fish/#comments Wed, 31 Aug 2016 20:19:53 +0000 http://www.chileandsalt.com/?p=3227

Simple Yucatecan Achiote Fish

Simple Yucatecan Achiote Fish

I don`t know about you but I`ve had a great summer! Full of BBQ`s, burgers, dogs, ribs, potato & pasta salads, too many chips & dip & a lot of cold  cervesa. Alright, maybe a bit too much of all the above. And, guess what, the holiday season is just around the corner. I`ve got to be real here, I`m getting older & the weight doesn`t come off quite as easy as it once did. I need to watch it a little & get back into a bit of a more normal routine of exercise & diet. Cut back on all the carbs I love, add some more lean protein & eat a few more fruits & vegetables. Leaning towards too healthy but healthy does not have to mean bland or if it does I`m gonna to fail miserably.

Yep, I don`t do bland & boring very well so with this thought in mind what I have for you today is Simple Yucatecan Achiote Fish. (Low carb, high in protein, low calorie, gluten & dairy free it totally fits the bill & more) Are you familiar with Yucatecan fare, from the Yucatan peninsula this cuisine differs from a lot of other Mexican food. Rooted from the native Maya people & crossed with many of the conquerors who passed through there are many dishes & ingredients particular to the area. Achiote paste is one of those. It`s derived from a hard seed Annotto which is then typically ground with a blend of spices such as garlic cloves, oregano, cumin, cloves, cilantro seeds black pepper, all spice & salt. Most commonly this is mixed with citrus juices (Sour orange, lime or orange) &/or vinegar to make a marinade. Another popular dish you may have heard of is Cochinita Pibil which also uses Achiote paste as a marinade. Other dishes from the region include Poc-Chuc, Sopa de Lima, Chilmole & banana leaf tamales just to name a few. (I promise I`ll bring you these soon)

Enough of my rambling, let`s get started. Here`s what you’ll need for your Simple Yucatecan Achiote Fish:
Serves 4
Fresh Fish- 1-1 1/2lbs cut in portions. Any firm white fish will be perfect. I used Sea Bass but Snapper, Grouper, Cod or Halibut will be fantastic. (You could also use whole butterflied fish)
Achiote Paste- 1/2 of a 3 1/2 oz package
Orange-1 juiced
Limes- 3 juiced
Dried Oregano (preferably Mexican) -1 teaspoon
Ground Cinnamon- 1/2 teaspoon
Garlic- 2 cloves peeled
Chipotle en adobo- 1-2 depending on spice tolerance
Ground Cumin- 1 teaspoon
Salt- 1/2 teaspoon
Quick Pickled Red Onions- Here Start with the Achiote marinade. Classically this is made from the juice of Sour Oranges but they may be hard to find. I substituted the juice from one regular orange & 3 limes. Add the citrus juice, Achiote paste, garlic, cumin, oregano, chipotle chili & salt to a blender cup & process until smooth.Add the fish to a nonreactive glass or ceramic dish and pour the marinade over.

Turn to coat all sides. Cover & place in the fridge for at least an hour but best overnight.Traditionally the fish is wrapped in banana leaves to form little bundles & then grilled allowing the fish to steam. Well, there were no banana leaves to be found on this day so I went with the easiest solution. I baked them & you know what? They were absolutely delicious! Remove the fish from the fridge 1/2 hour before cooking to come to room temperature. Preheat your oven to 425 degrees. Give a baking sheet a quick hit of cooking spray & lay your fillets out in a single layer. Bake 8-14 minutes (depending on the thickness of your fish) or until just cooked through.

Simple Yucatecan Achiote Fish

Simple Yucatecan Achiote Fish

Remove from the oven & top with the Quick Pickled Red Onions. Like I said before I`m trying to watch my carbs but my Restaurant Style Mexican Rice would be an amazing accompaniment.

Serve immediately & enjoy your Simple Yucatecan Achiote Fish!!

Simple Yucatecan Achiote Fish

Simple Yucatecan Achiote Fish

Simple Yucatecan Achiote Fish

Ingredients

  • Serves 4
  • Fresh Fish- 1-1 1/2lbs in portions (You could also use whole butterflied fish)
  • Achiote Paste- 1/2 of a 3 1/2 oz package
  • Orange-1 juiced
  • Limes- 3 juiced
  • Dried Oregano (preferably Mexican) -1 teaspoon
  • Ground Cinnamon- 1/2 teaspoon
  • Garlic- 2 cloves peeled
  • Chipotle en adobo- 1-2 depending on spice tolerance

Instructions

  1. Start with the Achiote marinade. Classically this is made from the juice of Sour Oranges but they may be hard to find. I substituted the juice from one regular orange & 3 limes. Add the citrus juice, Achiote paste, garlic, cumin, oregano, chipotle chili & salt to a blender cup & process until smooth.
  2. Add the fish to a nonreactive glass or ceramic dish and pour the marinade over. Turn to coat all sides. Cover & place in the fridge for at least an hour but best overnight.
  3. Remove the fish from the fridge 1/2 hour before cooking to come to room temperature.
  4. Preheat your oven to 425 degrees. Give a baking sheet a quick hit of cooking spray & lay your fillets out in a single layer. Bake 8-14 minutes (depending on the thickness of your fish) or until just cooked through.
  5. Remove from the oven & top with the Quick Pickled Red Onions.
  6. Serve immediately & enjoy!
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20 Minute Miso Glazed Sea Bass http://www.chileandsalt.com/20-minute-miso-glazed-sea-bass/ http://www.chileandsalt.com/20-minute-miso-glazed-sea-bass/#comments Wed, 24 Aug 2016 17:47:16 +0000 http://www.chileandsalt.com/?p=3212

20 Minute Miso Glazed Sea Bass

20 Minute Miso Glazed Sea Bass

Well, school just started again or probably will in the next week or so. It`s a mixed bag, for some it`s a little easier, for some a little more hectic. Endless beach or lake days are over, time to get back to pick up`s, drop off`s, after school activities, home work & trying to fit a good dinner somewhere in the mix. It`s hard, sometimes complicated & let`s face it, sometimes easier just to grab some processed, heat & eat, I can`t pronounce half the ingredients much less know what they are prepackaged garbage so sexily displayed & marketed at every turn. Ok, don`t do it! I`m going to help you with an absolutely phenomenally delish entrée that`s super easy, super healthy, gluten free, low carb, low fat can be on the table start to finish in 20 minutes. There`s no losing here & I`ll say again, just crazy good! What this simple man has for you today is 20 Minute Miso Glazed Sea Bass. BTW, even if you have any who aren’t really ¨fish people¨ they are going to love it. Trust me on this one!

This recipe will work perfectly with any type of firm white fish so feel free to use halibut, cod, grouper, mahi, snapper or whatever happens to be the freshest.  Keeping with the low carb plan I paired the fish with a quick veggie stir fry & my 5 Minute Cauliflower Rice.Here`s what you`ll need for your 20 Minute Miso Glazed Sea Bass:
Serves 4
Sea Bass (or any other firm white fish)- 1-1 1/2 lbs cut in portions
Miso Paste- 1/3 cup
Ginger- a 1 inch piece peeled & sliced
Garlic- 2 cloves peeled
Soy Sauce or Tamari (gluten free)- 1 oz
Sesame oil- 1 tablespoon
Mirin- 1 oz
Rice Wine Vinegar- 1 oz
Sambal Olek or other Garlic Chile Paste- 1 Tablespoon (optional)
Toasted Sesame Seeds- 1 teaspoon to garnish
Green Onion or Chives- 1 Tablespoon thinly sliced to garnishPreheat your oven to 425 degrees.
Cut the fish into serving portions.

To a blender cup add the miso paste, ginger, garlic, soy sauce, mirin, sesame oil, rice vinegar & Sambal Olek (Garic Chili Paste) if using. Blend well until everything is mixed & smooth. Add the fish to a large freezer bag or bowl & pour the miso mix over. Turn to thoroughly coat. If you have the time let the fish marinate for a bit. If not don`t worry, it`ll still be fabulous.Line a baking sheet with foil (cleans up in a snap) & give it a quick hit with cooking spray. Bake for 8-15 minutes or until just cooked through depending on the thickness of your filets. That`s it, done done & done.

20 Minute Miso Glazed Sea Bass

20 Minute Miso Glazed Sea Bass

Remove to plates, garnish with a few toasted sesame seeds, a bit of sliced green onion & serve immediately. Enjoy your 20 Minute Miso Glazed Sea Bass!!  I told you how quick & easy this recipe is but just wait until you give it a taste. The only thing you`re going to hear are moan`s of pleasure around the table. Guaranteed this is going to find a spot in your regular dinner rotation! This might be my new FAVORITE recipe for fish!

20 Minute Miso Glazed Sea Bass

20 Minute Miso Glazed Sea Bass

20 Minute Miso Glazed Sea Bass

Ingredients

  • Serves 4
  • Sea Bass (or any other firm white fish)- 1-1 1/2 lbs cut in portions
  • Miso Paste- 1/3 cup
  • Ginger- a 1 inch piece peeled & sliced
  • Garlic- 2 cloves peeled
  • Soy Sauce or Tamari (gluten free)- 1 oz
  • Sesame oil- 1 tablespoon
  • Mirin- 1 oz
  • Rice Wine Vinegar- 1 oz
  • Sambal Olek or other Garlic Chile Paste- 1 Tablespoon (optional)
  • Toasted Sesame Seeds- 1 teaspoon to garnish
  • Green Onion or Chives- 1 Tablespoon thinly sliced to garnish

Instructions

  1. Preheat your oven to 425 degrees.
  2. Cut the fish into serving portions.
  3. To a blender cup add the miso paste, ginger, garlic, soy sauce, mirin, sesame oil, rice vinegar & Sambal Olek (Garic Chili Paste) if using. Blend well until everything is mixed & smooth.
  4. Add the fish to a large freezer bag or bowl & pour the miso mix over. Turn to thoroughly coat. If you have the time let the fish marinate for a bit. If not don`t worry, it`ll still be fabulous.
  5. Line a baking sheet with foil (cleans up in a snap) & give it a quick hit with cooking spray. Bake for 8-15 minutes or until just cooked through depending on the thickness of your filets.
  6. Garnish with a few toasted sesame seeds & a bit of sliced green onion.
  7. Serve immediately.
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Crowd Pleaser Jalapeño Popper Meatballs http://www.chileandsalt.com/crowd-pleaser-jalapeno-popper-meatballs/ http://www.chileandsalt.com/crowd-pleaser-jalapeno-popper-meatballs/#comments Sun, 21 Aug 2016 18:51:26 +0000 http://www.chileandsalt.com/?p=3200

Crowd Pleaser Jalapeño Popper Meatballs

Crowd Pleaser Jalapeño Popper Meatballs

 

This is a happy time of year! Yep, now some are not going to agree but for me I`ve been waiting months. Yes, it`s that time again!! Are you ready for some football! Yes, it`s only preseason but that works for me, doing a total happy dance with the start of the regular season only a couple of short weeks away! Tailgating or Sunday with friends, wings, bbq, sliders or today`s feature & this simple man`s plan to better eating, Crowd Pleaser Jalapeño Popper Meatballs. Ok & yes, another meatball recipe. If you`ve been hanging around Chile and Salt you know my feelings about them, I LOVE them!! And these particular little balls of tender, juicy, meaty, cheesey, spicy goodness are nothing less than AMAZING! Seriously, let`s say 2 game day favorites, your basic meatball & the forever popular Jalapeño Popper  got together & had a baby. Shazam!! Crowd Pleaser Jalapeño Popper Meatballs were born. You need these for your next get together. Better yet you can make a batch in a snap. These took about 15 minutes to throw together & 25 minutes to cook. They also freeze & reheat perfectly so double or triple the batch to have extra on hand for a no brainer, heat & eat appetizer.
Here`s what you`ll need for your Crowd Pleaser Jalapeño Popper Meatballs:
Makes about 32 Meatballs
Ground Turkey- 1 lb (or meat of your choice)
Jalapeño Peppers- 3-4, seeds & veins removed
Low Fat Cream Cheese- 3oz
Jack Cheese- 1/2 cup grated (Or cheese of your choice)
Panko Bread Crumbs- 1/2 cup
Garlic- 2-4 cloves minced
Onion- 1/4 cup finely chopped
Chili Powder- 2 teaspoons
Salt- 1 teaspoon
Ground Cumin- 1 teaspoon
Egg-1 beaten

The starting line up.Preheat your oven to 375 degrees. Now start with your prep. Finely chop the onion, seed devein & finely chop the jalapeño`s & mince the garlic.Grate the cheese. I used Pepper Jack but use what you have or like.Add all the ingredients to a large mixing bowl & stir until evenly combined. Don`t over mix because this`ll lead to tougher meatballs. We want them nice & tender.Line a baking sheet with foil & give it a quick hit of cooking spray. About 1 Tablespoon at a time form the meatballs. Dampen your hands with a little water & the meat mixture won`t stick to your fingers. These are pretty much perfect bites. Feel free to make them bigger of you`d like, you`ll just need to increase the cooking time a bit. Place the baking tray in the oven & cook for about 25 minutes or until cooked through. That`s it! So easy right but trust me, these are going to fly of the plate!

Crowd Pleaser Jalapeño Popper Meatballs

Crowd Pleaser Jalapeño Popper Meatballs

Plate & enjoy your Crowd Pleaser Jalapeño Popper Meatballs! Feel free to serve with Ranch dressing on the side but you don`t really need it.

Take a look at a few of my other meatball recipes.
Albondigas en Salsa Chipotle (Meatballs in Chipotle Sauce) Healthed Up
Game Day Buffalo Turkey Meatballs
Thai Curry Coconut Chicken Meatballs
Albondigas de Camaron (Shrimp Meatballs) in Guajillo-Tomato Broth
Aunt Emma`s German Meatballs

Crowd Pleaser Jalapeño Popper Meatballs

Crowd Pleaser Jalapeño Popper Meatballs

Crowd Pleaser Jalapeño Popper Meatballs

Ingredients

  • Makes about 32 Meatballs
  • Ground Turkey- 1 lb (or meat of your choice)
  • Jalapeño Peppers- 3-4, seeds & veins removed
  • Low Fat Cream Cheese- 3oz softened
  • Jack Cheese- 1/2 cup grated (Or cheese of your choice)
  • Panko Bread Crumbs- 1/2 cup
  • Garlic- 2-4 cloves minced
  • Onion- 1/4 cup finely chopped
  • Chili Powder- 2 teaspoons
  • Salt- 1 teaspoon
  • Ground Cumin- 1 teaspoon
  • Egg-1 beaten
  • Ranch Dressing (optional)

Instructions

  1. Preheat your oven to 375 degrees.
  2. Finely chop the onion, seed devein & finely chop the jalapeño`s & mince the garlic.
  3. Grate the cheese.
  4. Add all the ingredients to a large mixing bowl & stir until evenly combined. Don`t over mix because this`ll lead to tougher meatballs.
  5. Line a baking sheet with foil & give it a quick hit of cooking spray.
  6. About 1 Tablespoon at a time form the meatballs. Dampen your hands with a little water & the meat mixture won`t stick to your fingers. These are pretty much perfect bites. Feel free to make them bigger of you`d like, you`ll just need to increase the cooking time a bit.
  7. Place the baking tray in the oven & cook for about 25 minutes or until cooked through.
  8. Plate & enjoy your Crowd Pleaser Jalapeño Popper Meatballs! Feel free to serve with Ranch dressing on the side.
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Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad http://www.chileandsalt.com/shrimp-sweet-corn-tomato-hearts-of-palm-avocado-summer-salad/ Fri, 19 Aug 2016 18:14:34 +0000 http://www.chileandsalt.com/?p=3185

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

It`s definitely summer & summer is meant for fun. It`s also hot which means the last thing I want to do is spend too much time over a hot stove turning my kitchen into a sauna. This time of year I`m usually looking for something lite, quick & healthy but still delicious & satisfying (Ribs or anything from the grill excluded). That`s where this Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad comes into play. To me this has all of the above elements, super fast, easy & well, just feels like summer with it`s fresh flavors & textures. Add in a tangy, slightly spicy Lime Jalapeño Vinaigrette & what you have is an absolute winner. This is a perfect lunch or lite dinner & travels well if you happen to be headed out for a picnic, pot luck, the beach or office. Looking for something a little more substantial, serve with tostadas or make a wrap. You just can`t go wrong. This recipe is meant for 2-4 but feel free to double, triple or quadruple the recipe if you`re feeding a crowd. If making ahead of time combine all the ingredients except the avocado & shrimp. Add these in when you`re ready to serve.


Here`s all you need for your Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad:
Serves 2-4
For the Salad
Shrimp- 3/4lb peeled, deveined & cooked. Boil, steam, grill or saute, whatever makes you happy. I used 21-25 count shrimp but use what you like.
Sweet Corn- 1 cup blanched or grilled.
Hearts of Palm- 1  15oz can drained & chopped.
Cherry or Teardrop Tomatoes- 1 1/2 cups sliced in half.
Avocado- 1 diced.
Red Onion- 1/4 cup finely chopped.
Greens- 2 cups (optional but they make a tasty pretty bed)
For the Lime Jalapeño Vinaigrette
Limes- 1-2 juiced.
Jalapeño Pepper- 1 seeds & veins removed chopped.
Cilantro- 1 small bunch chopped.
Garlic- 1 clove peeled
Olive Oil- 1/4 cup
Ground Cumin- 1/2 teaspoon
Salt- 1/2 teaspoonThe stars of today`s show.Let`s start with the Jalapeño Lime Vinaigrette. It`s so fast, like under a minute fast to make.Add the lime juice, jalapeño, cilantro, garlic, ground cumin & salt to a blender cup. Let it do it`s thing and in a slow stream add the olive oil to emulsify.shrimp corn tomato hearts of palm salad4Vinaigrette is done & ready to go. By the way this would be great served over some grilled chicken as well.

Let`s get started with the salad. Dice the red onion & avocado, chop the hearts of palm & halve the tomatoes. Blanch or grill the corn. Fresh corn season is over here so I used a 15oz can drained. Please, if fresh corn is in season wherever you are use it but canned or frozen will work perfectly fine.shrimp corn tomato hearts of palm salad6

Into a mixing bowl the veggies go.

Add in some of the vinaigrette & gently mix to combine. When you`re adding dressing, salt or anything for that matter remember you can always add more but can`t take it out once it`s in.

Tossed & ready to go. So how easy has this been so far? I`d say about kindergarten easy.

Ok let`s plate. I made a bed of greens for my Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad but that`s completely up to you. Mound the salad on top & finish with the cooked shrimp. Garnish with a bit of cilantro if desired.  If you decide you want to make a wrap or tostada instead just remove the tails & give the shrimp a quick chop.

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Start to finish this Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad took not more than 15 minutes to have on the table. Seriously that`s pretty hard to beat & it`s kind of a perfect warm weather meal. I`m thinking you`ll be happy to have this in your rotation!

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Shrimp Sweet Corn Tomato Hearts of Palm & Avocado Summer Salad

Ingredients

  • For the Salad
  • Shrimp- 3/4lb peeled, deveined & cooked. Boil, steam, grill or saute, whatever makes you happy. I used 21-25 count shrimp but use what you like.
  • Sweet Corn- 1 cup blanched or grilled.
  • Hearts of Palm- 1 15oz can drained & chopped.
  • Cherry or Teardrop Tomatoes- 1 1/2 cups sliced in half.
  • Avocado- 1 diced.
  • Red Onion- 1/4 cup finely chopped.
  • Greens- 2 cups (optional but they make a tasty pretty bed)
  • For the Lime Jalapeño Vinaigrette
  • Limes- 1-2 juiced.
  • Jalapeño Pepper- 1 seeds & veins removed chopped.
  • Cilantro- 1 small bunch chopped.
  • Garlic- 1 clove peeled
  • Olive Oil- 1/4 cup
  • Ground Cumin- 1/2 teaspoon
  • Salt- 1/2 teaspoon

Instructions

    For the Lime Jalapeño Vinaigrette
  1. Add the lime juice, jalapeño, cilantro, garlic, ground cumin & salt to a blender cup. Let it do it`s thing and in a slow stream add the olive oil to emulsify.
  2. For the Salad
  3. Dice the red onion & avocado, chop the hearts of palm & halve the tomatoes. Blanch or grill the corn. Fresh corn season is over here so I used a 15oz can drained. Please, if fresh corn is in season wherever you are use it but canned or frozen will work perfectly fine.
  4. Into a mixing bowl the veggies go.
  5. Add in some of the vinaigrette & gently mix to combine. When you`re adding dressing, salt, spice or anything for that matter remember you can always add more but can`t take it out once it`s in.
  6. Add a bed of greens to the plate & mound the salad mix. Top with the shrimp & garnish with a little cilantro if desired.
  7. If making a wrap or tostada give the shrimp a quick chop & add.
  8. Serve & enjoy.
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Easy Clarified Butter/Ghee at Home http://www.chileandsalt.com/easy-clarified-butterghee-at-home/ http://www.chileandsalt.com/easy-clarified-butterghee-at-home/#comments Thu, 18 Aug 2016 18:07:58 +0000 http://www.chileandsalt.com/?p=3168

Easy Clarified Butter/Ghee

Easy Clarified Butter/Ghee

Clarified Butter or Ghee, do you use it? It`s perfect for high heat sauteeing, stir fry`s, pan roasting, baking, to dip seafood (drawn butter) or anytime you want that rich flavor only butter can bring. Additionally it has a longer shelf life than regular butter & is great for anyone with a dairy allergy or is lactose intolerant.
If you`re not really familiar with Clarified Butter/Ghee here`s a quick definition from our friends at Wikipedia. Clarified butter /Ghee is milk fat rendered from butter to separate the milk solids and water from the butterfat.[1] Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325-375 °F or 163-190 °C),[4] and is therefore preferred in some cooking applications.
So today this simple man`s plan to healthier eating`s bringing you not so much a recipe but more of a ¨how to¨. The process is super easy & only takes a few minutes but is so worth having on hand. There`s a reason you`ll find it in most restaurant kitchen`s but no reason you shouldn’t have it in yours.
Here`s all you need.
Unsalted Butter – 1 lb or however much you think you`ll use over the next few months.
Cheese cloth or a coffee filter

About 1 lb of unsalted butter.

Cut your butter in smallish pieces.

Add the butter to a sauce pan over very low heat. This is going to be gentle.

Bring the butter to an easy simmer. You`re going to see some of the solids start coming to the surface.

Take a spoon & remove the white foam from the top. Don`t worry if you don`t get all of it, we`re going to take care of that in a minute.

A look at the solids skimmed from the top. If you have no issues with dairy don`t throw it away. It`s super tasty on steamed vegetables or tossed with a little pasta.

Take the remaining butter & pour through a piece of cheese cloth or a coffee filter into a heat resistant dish. Cheese cloth isn’t something found in too many home kitchens but a regular coffee filter works perfectly. If you look on you can see where more of the milk solids sunk to the bottom of the pan.

Easy Clarified Butter/Ghee

Easy Clarified Butter/Ghee

Here`s a look while the butter is still warm after being strained. Nice clear clean Easy Clarified Butter/Ghee.

Easy Clarified Butter/Ghee

Easy Clarified Butter/Ghee

And here is what it looks like after it`s cooled. Nothing complicated about this right.

Easy Clarified Butter/Ghee

Easy Clarified Butter/Ghee

Easy Clarified Butter

Ingredients

  • Unsalted Butter - 1 lb or however much you think you`ll use over the next few months.
  • Cheese cloth or a coffee filter

Instructions

  1. Cut your butter in smallish pieces.
  2. Add the butter to a sauce pan over very low heat. This is going to be gentle.
  3. Bring the butter to an easy simmer. You`re going to see some of the solids start coming to the surface.
  4. Take a spoon & skim the white foam from the top. Don`t worry if you don`t get all of it, we`re going to take care of that in a minute.
  5. Take the remaining butter & pour through a piece of cheese cloth or a coffee filter into a heat resistant dish. Cheese cloth isn't something found in too many home kitchens but a regular coffee filter works perfectly. If you look on you can see where more of the milk solids sunk to the bottom of the pan.
  6. If you have no issues with dairy don`t throw it away. It`s super tasty on steamed vegetables or tossed with a little pasta.
  7. What`s left after straining is nice clear clean Easy Clarified Butter/Ghee.
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