Weekly Recipe Thread Ping
(please contact me to be added/deleted on the ping list)
Last week’s thread
http://www.freerepublic.com/focus/f-chat/2863353/posts
(I will post those recipes at a later date - busy weekend)
Homemade Mayonnaise
1 raw egg
1 teaspoon acid (lemon juice, lime juice, apple cider vinegar, etc.)
1/2 teaspoon salt
1 cup oil (peanut, sunflower, safflower, olive, etc.)
Place ingredients in a wide-mouth pint canning jar. Use stick or handheld blender to blend. Start at bottom of jar, when mixture starts to turn white, slowly bring blender up, moving it up and down until all oil is incorporated and emulsified. Cap and refrigerate.
Usual caveats about using raw egg.
Recipe can be doubled in a wide-mouth quart canning jar.
Other herbs and spices can be added to make flavored mayos.
After a week, toss any that’s left and make fresh.
Notes:
If mixture doesn’t turn as thick as storebought mayo, add another raw egg and repeat blending process.
The fresh made mayo might taste too salty. After refrigerating a while, the flavors blend it doesn’t taste near as salty.
I use peanut oil. I tried olive oil, but it was too strong for me. Next time I make it, I’m going to add a few tablespoons of olive oil to the peanut oil.
I use organic, cage free eggs and sea salt. I usually use lemon juice, but if I’m out, I use organic raw apple cider vinegar.
(This mayo makes the best tuna sandwiches ever using very low salt tuna with a dash of dried dill weed on homemade bread. Yum.)
I’m not a big fan of sea food, but pick the right recipe, and it’s heaven on earth. Like this one
CRABMEAT AU GRATIN
Ingredients:
1/2 stick butter
1 red bell pepper, chopped
1 small onion, chopped
4 tbsp. flour
2 cups milk
2 cups crabmeat (or 1 cup shrimp/1 cup crabmeat)
1 tbsp. Tony Chachere cajun seasoning
1/2 tbsp. minced garlic
1 cup shredded cheddar cheese
Bread crumbs
Directions:
Preheat oven to 350. Spray baking dish with non-stick spray.
In a large skillet, melt butter and saute bell pepper and onion until tender, about 5 minutes.
Add flour and milk, then add crabmeat, garlic and seasoning. Cook for 10 minutes on medium heat.
Transfer into baking dish and sprinkle cheese and bread crumbs on top.
Bake at 350 until cheese is golden.
Serve with a dinner salad and French bread.
What is everyone planning for Easter dinner?