Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 > > Dear Marilyn, > Speaking of mayonnaise, I am wondering if I could make it with a mixture of ghee and olive oil. I have NEVER been successful with making mayonnaise but am willing to try again. However I do not like the taste if it is completely olive oil. At this point I am willing to use a raw egg as I get really fresh ones from the farm and I just saw on TV a chef mixing olive oil together with a raw yolk with a whisker. It looked like it came out well. But wondering if ghee would give it a good flavor. Judy > that is a wonderful letter. Thought about it with a smile a number > of times. Then realized I did not actually send a note of thanks. > Thank you for writing it. It is helpful for me to have, and other too. > > Thank you for Hurricane Dressing. Looks yum. > > Most of all, thank you for creating this list and equally for setting > the tone of support and caring. I love reading what arrives. > > sincere best to everyone on the list > Ruth > > > Twenty Minute SCD Meals > Posted by: " Wizop Marilyn L. Alm " LouisianaSCDLagniappe@... > marilynxa > Fri Apr 10, 2009 4:30 pm (PDT) > > > > > Friday, 10 April 2009 > > 1 pound catfish fillets > 2 large ripe avocados > lemon juice (optional) > Hurricane Dressing (optional) > > Preheat electric grill. > > Brush catfish filets with olive oil, and sprinkle > one side with homemade blackened fish seasoning. Set aside. > > Cut avocados in quarters, remove peels, remove > pits. Cut each quarter in thirds, sprinkle with > lemon juice to prevent browning, and arrange on a > salad plate. Place in refrigerator. > > When grill is hot, place filets on the grill, > close lid, and grille for 8-12 minutes, depending > on size of filets. (Thinner ones will cook > faster.) Remove cooked filets to dinner plates. > > Serve fish with avocado. Harry likes to drizzle > Hurricane Dressing on his avocado; I just > sprinkle a little salt on mine. We're usually > eating so quickly, I don't bother with the fresh lemon juice. > > Blackened Fish Seasoning (an LSCDL Recipe) > > 2 tablespoons cayenne pepper > ¼ cup whole oregano > 2 tablespoons whole thyme > 2 tablespoons black pepper > > Use only dry seasonings. Place cayenne, oregano, > and thyme in blender or food processor and > process until powdered. Add black pepper and > process until well blended. Use between ¼ and ½ > teaspoon per pound of fish. This is not a table > seasoning. If you want a milder mix, substitute > black pepper for cayenne, and white pepper for > black. If you decide you really like this mix, > and want to make a large quantity of it, here are the proportions: > > ½ cup cayenne pepper > 1 cup whole oregano > ½ cup whole thyme > ½ cup black pepper > > Variation: > 1 tablespoon cayenne > 1 tablespoon black pepper > 2 tablespoons white pepper > 2 tablespoons thyme > ¼ cup oregano > > Adapted from Chef Remy. > > Hurricane Dressing (an LSCDL Recipe) > > During the hurricane season of 2005, I got to > create a new salad dressing. The power was out > for two days after Hurricane , and I wasn't > opening my freezer or refrigerator for anything. > But I did have my spices, and oil and vinegar. > And so, the following recipe resulted. > > 1/2 cup olive oil > 3 tablespoons red wine vinegar > 1/2 teaspoon homemade onion powder > 1/2 teaspoon homemade garlic powder > 1/2 teaspoon yellow mustard powder > 1/2 teaspoon salt (optional) > 1/4 teaspoon white pepper > 1/4 teaspoon powdered horseradish > 1/8 teaspoon Krivelshire spices > 1 small drip liquid lecithin (legal emulsifier, > makes oil and vinegar stay blended on your salad) > > Place in bottle. Shake well. Best if it stands > for half an hour before use. Even better the next day. > > Krivelshire Spices > 1/2 teaspoon dried ground ginger, 1/4 teaspoon > ground cloves, 1/4 teaspoon ground coriander > seeds, 1/4 teaspoon ground allspice, 1/4 teaspoon > cayenne pepper. Blend together and store in tightly closed container. > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Recipe from Louisiana SCD Lagniappe (forthcoming > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 At 03:59 PM 4/12/2009, you wrote: Speaking of mayonnaise, I am wondering if I could make it with a mixture of ghee and olive oil. I have NEVER been successful with making mayonnaise but am willing to try again. However I do not like the taste if it is completely olive oil. At this point I am willing to use a raw egg as I get really fresh ones from the farm and I just saw on TV a chef mixing olive oil together with a raw yolk with a whisker. It looked like it came out well. But wondering if ghee would give it a good flavor. Well, considering that hollandaise sauce is essentially a hot mayo made with butter and egg, I don't know why it wouldn't work. I've never gotten into olive oil mayo... I typically use sunflower or safflower, or some other neutral-tasting oil, like, maybe, grape-see oil, and then liquified expeller-pressed coconut oil, half and half of each oil. I tend to add a large " blorcheta " of Creole mustard to mine because we like the mustard / mayo combination. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 At 03:59 PM 4/12/2009, you wrote: Speaking of mayonnaise, I am wondering if I could make it with a mixture of ghee and olive oil. I have NEVER been successful with making mayonnaise but am willing to try again. However I do not like the taste if it is completely olive oil. At this point I am willing to use a raw egg as I get really fresh ones from the farm and I just saw on TV a chef mixing olive oil together with a raw yolk with a whisker. It looked like it came out well. But wondering if ghee would give it a good flavor. Well, considering that hollandaise sauce is essentially a hot mayo made with butter and egg, I don't know why it wouldn't work. I've never gotten into olive oil mayo... I typically use sunflower or safflower, or some other neutral-tasting oil, like, maybe, grape-see oil, and then liquified expeller-pressed coconut oil, half and half of each oil. I tend to add a large " blorcheta " of Creole mustard to mine because we like the mustard / mayo combination. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.