Category Archives: Recipes Using Ulu Knives

Broiled Oysters with Garlic Breadcrumbs

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Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!ScreenHunter_336 Feb. 19 09.34

Ingredients

  • 1/2 cup fresh breadcrumbs made from crustless white bread
  • 2 1/2 tablespoons unsalted butter
  • 1/2 small garlic clove, pressed
  • 1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
  • 12 oysters, freshly shucked and reserved on half shell with juices
  • Lemon wedges

Preparation

IMG_8902Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

Per serving: 79.9 kcal calories, 41.6 % calories from fat, 3.7 g fat, 1.8 g saturated fat, 31.3 mg cholesterol, 5.8 g carbohydrates, 0.2 g dietary fiber, 0.3 g total sugars, 5.7 g net carbohydrates, 5.4 g protein

Crab Cake and Rémoulade Sauce with a Side of Broccoli & Baby Spinach Sauteed in Garlic

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Want to try something new? Make your own crab cakes and rémoulade sauce with a side of broccoli and baby spinach sautéed in garlic.

Ingredients

Crab cakes:

  • 2 tablespoons finely chopped fresh chivesScreenHunter_293 Jan. 20 18.33
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 large egg
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 tablespoon olive oil, divided 

Rémoulade:

  • 1/4 cup canola-based mayonnaise
  • 1 tablespoon chopped shallots (use Ulu knife)
  • 1 1/2 tablespoons capers, drained and chopped
  • 2 teaspoons Creole mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground red pepper

Preparation

  1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
  2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
  3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
  4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

Sauteed Broccoli and Spinach in Garlic and Olive Oil ScreenHunter_290 Jan. 20 18.27

  • Broccoli, cut into small florets
  • 2 teaspoons olive oil
  • 2 tablespoons minced garlic
  • Baby spinach

 Heat oil and minced garlic until light brown. Add broccoli florets for several minutes. Add spinach and cover until wilted.

 

Use Your Skillet Skills to Make Shrimp and Grits

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Have you ever had shrimp and grits? If not, this easy recipe may tempt you into give it a try.ScreenHunter_282 Jan. 15 15.23

Ingredients

  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter andIMG_9042 IMG_1161cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski

Get Creative With Garlic Naan Bread Pizzas

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Pizza with a purpose! It’s fresh, crunchy, and healthy – a great way to start the new year! 

Made this one a veggie, but you can add any toppings you like. IMG_1514

Ingredients

  • Tandoor Garlic Naan Bread
  • Mango Chutney
  • Sweet Onion
  • Sundried Tomatoes
  • Bell pepper
  • Sweet and hot peppers
  • Mozzarella cheese and Mexican four cheeses
  • A dusting of curry powder, cinnamon, basil, cumin, garlic salt, and dried parsley

Chop vegetables using your Ulu knife. Cook naan garlic bread and chopped vegetables for 20 minutes in an oven set at 350 degrees.  Remove and add the mozzarella cheese, return to oven for another 10 minutes.

Remove, top with a dusting of parmesan cheese and hot pepper flakes, and serve hot. Bon Appetit!

Enjoy Red Beans and Rice, Cajun-Style!

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Start 2015 with a dynamic recipe for red beans and rice!

Ingredients

  • ScreenHunter_264 Jan. 01 14.121 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease (optional)
  • 1/4 cup chopped tasso, or chopped ham (optional)
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

IMG_1161In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook ham, stirring, for 1 minute. Add the onions, celery and bell peppers chopped with your Ulu knife to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage,(and ham hocks,) and cook, stirring, to brown the sausage (and ham hocks,) about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Recipe courtesy Emeril Lagasse, 2001