Watermelon Caprese Salad

Fresh tasting and easy to make. A great summer side dish to your next seafoodfest!ScreenHunter_478 Jun. 07 08.56

Ingredients – 1 pint cherry tomatoes, larger ones halved About 2 cups of watermelon cut into 3/4-inch cubes 8 ounces bocconcini (mozzarella cheese), halved 8-10 large basil leaves,  3/4-1 teaspoon kosher salt, 1 tablespoon balsamic vinegar, or to taste 2 tablespoons extra-virgin olive oil, or to taste.

Direction – Use Ulu knife to cut watermelon into small bite size chunks. Add the tomatoes, watermelon, bocconcini and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste. Yield: Serves 2-3.

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Chinese BBQ Oysters

It’s time to fire up the grill and welcome spring with BBQ Oysters!
SAUCE:ScreenHunter_368 Mar. 29 09.43
1/4 c. Oriental sesame oil
1 tbsp. finely chopped fresh garlic
1 1/2 tsp. finely chopped fresh ginger
1/4 yellow onion, minced
1 tsp. mashed, chopped fermented black beans
1 tbsp. chutney or red pepper jam
1 can or 1 1/2 c. homemade chicken broth
1/4 c. bottled barbecue sauce such as Bull’s Eye
1/4 c. good soy or tamari sauce
3 tbsp. catsup
1 tbsp. honey
Pinch of crushed star anise or Chinese 5-spice powder
“Heat” to taste
Saute garlic, ginger, and onion in the sesame oil.  When golden, add black beans and chutney or pepper jam. Saute briefly. Add chicken broth, barbecue sauce, soy, catsup, honey, star anise or 5-spice, and “heat.”  Heat can be fresh, seeded, minced serrano or jalapeno peppers, Oriental chili paste, cayenne or Tabasco, in approximately order of preference.  You can go a little heavy on the heat, as some of it will dissipate in the cooking process.Cook sauce to desired consistency–not runny, but not too thick. This usually takes 20-45 minutes. Keep refrigerated until ready to use. Leftover sauce can be frozen and used later.Spoon sauce, including particulate matter from the bottom, into shucked oysters as they go on the grill (or in the oven) for “barbecuing”; a smokier flavor can be developed in a Weber or other covered barbecue.

Broiled Oysters with Garlic Breadcrumbs

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

How Knives Are Made…Knife-Making 101!

Knife-Making 101!  Some of you have been wondering just how I make my knives.  The process will vary depending on the type of knife I am creating.  Some blades are designed, constructed, and cut from steel ,while others knives are generated using manufactured blades. The handles are created from different types of wood, cut, shaped, glued, secured with brass, sanded, stained, and protected with polyeurathane. The handle grips shapes are molded depending on the use of the knife. See the entire design process on the webpage, How Knives Are Made – click here!  See the finished products: Oyster Knives, Hunting Knives, Railroad Spike Oyster Knives, and Ulu Knives.

Use Your Skillet Skills to Make Shrimp and Grits

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

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!

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