Posted on 09/01/2003 5:41:39 PM PDT by carlo3b
This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..
This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo, get it? food).. Hahahahhahaha... {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread.. :)
First a word about jicama. While it has the firmness and consistency of potatoes, it has a couple of different properties that wouldn't make it a good substitute for potatoes in all circumstances. It's sweeter (kind of a cross between apple and pineapple) and it doesn't lose it's firmness (even after boiling for 1/2 hour, it never softened up). The skin is tougher--use a very sharp knife to peel.
I used half of a medium sized jicama (approx. 6" diamater). Since I cook mostly by taste, the measurements are going to be approximations.
Mexican Potato Salad
Dressing
Peel and cube jicama. Place in small pot with enough cold water to cover. Cook over medium heat for about 30 minutes (you may be able to eliminate this step as it doesn't seem to make much difference other than possibly some loss of flavor). Drain and cool under cold running water.
Transfer jicama to a medium sized bowl. Add onions, tomatoes, eggs, green pepper, jalepeño pepper and habeñero pepper. Add whatever seasonings you like.
In a small bowl, combine dressing ingredients. Pour over salad and stir until completely covered. Slice radish over the top. Chill in refrigerator for at least 30 min.
Critique: Not bad for an experiment. It went well with my pork chop. However, it does have a milder flavor and needs something to perk it up. Carlo, what would you suggest?
Thanks for the suggestion, n_a_a! It's just what I was looking for!!!!
Lobster Ravioli with Crab meat Cream Sauce The pasta portion isn't very Low Carb, but you folks know that already. Keep this one for a special celebration!
Lobster Ravioli:
Crab meat Cream Sauce:
- 2 oz butter
- 1 med. clove garlic clove, chopped
- 1 Tbs. chopped shallots
- 16 ounces cooked lobster meat
- 4 oz. cooked snow crab meat
- 2 oz. Cognac, or brandy
- 2 oz. ricotta
- Salt
- Pepper
- 1 Tbs. chopped chives
- Egg white, slightly beaten
For the Lobster Ravioli:
- 2 oz. unsalted butter
- 1 Tbs. chopped shallots
- 4 oz. whole chunk crab meat
- 2 oz. Cognac, or 100 proof brandy
- 5 oz. tomato sauce
- 10 oz. heavy cream
- Salt
1) In a large sauté pan, add the butter and melt.
2) Add the garlic and shallots and sauté until golden brown.
3) Add lobster, crab, and chives and sauté 2 to 3 minutes.
4) Add brandy or Cognac and reduce for 2 minutes.
Remove from heat and cool for 30 minutes, until room temperature.
5) Chop lobster mixture into small chunks.
6) In a large bowl, combine lobster mixture and ricotta and mix well.
Season with salt and pepper.See below for the Dough recipe:
1) Lay out the first piece of pasta dough on the table and place 1/4 ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet.
2) Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out.
3) Using a round pizza or ravioli cutter, cut each ravioli round or square, and put on a sheet pan sprinkled with flour.
3) Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.For the sauce:
1) Using a 12 inch sauté pan at medium heat, add butter, shallots, and sauté until shallots are translucent.
2) Add the crab meat and sauté for about 2 to 3 minutes.
3) Remove the sauté pan from the burner and add Cognac, or 100 pr. brandy then place pan back on the heat to cook off the alcohol.
(Please beware: the Cognac, and especially the 100 proof brandy, will create a large flame.)
4) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.
Garnish with chives.Pasta Dough:
1) Add all the ingredients into a large mixing bowl until all ingredients are blended.
- 8 ounces durum flour
- 8 ounces semolina
- 1 egg
- Water, as needed
- Pinch salt
2) Place mixture on floured countertop and knead until the texture is smooth and well mixed.
3) Separate the pasta dough into 2 equal pieces and put one piece aside.
4) Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick.
Repeat procedure with second piece making it as close to the shape as the first.
Yield: 4 servings
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.