The less you do to oysters, the better they taste in my opinion. This recipe came about when I wanted to cook the oysters, but I didn't want to overpower the subtle tastes of the oysters.
Viewing entries in
This amazing piece of art was done by Lacie Laurendine, check out her etsy shop and buy something!
Here's a vegan recipe that's actually really good. Yes, I'll admit that a vegan recipe is actually good. For those of your who are vegan and found this through PETA's website, yes the sour cream is optional.
For those of us who aren't vegan, this recipe is a great breakfast taco choice for times when you're burnt out on scrambled eggs.
Tofu Potato Tacos
Makes 4 tacos
- 2 Golden Potatoes diced
- 7 oz Firm Tofu cubed
- 1/2 cup Green Enchilada Sauce
- 1 teaspoon Bacon Fat (or vegetable oil if you're a vegan)
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt & Pepper (to taste)
- Hot Sauce (to taste)
- 4 Corn Tortillas ( Or a Corn/Flour Blend)
- Sour Cream optional
- Parsley optional
- Add the bacon fat to a cast iron pan or a large skillet. Once the bacon fat is melted add the potatoes and saute until they're golden brown.
- Add the cumin, garlic powder, salt and pepper, and hot sauce.
- Stir in the tofu. Be aggressive in your tofu stirring to break it into cottage cheese size curds.
- Stir in the enchilada sauce. Let it boil down for 3 minutes. Stirring occasionally.
- Serve up on warmed tortillas and top with sour cream and parsley if you desire.
Welcome to the newly rebranded "Braised & Burnt" cooking blog! From now on every new blog post will also feature a related drawing from Lacie Laurendine. Who is a very talented artist as you can clearly tell.
Why don't more restaurants serve refried black beans? I don't know either. I decided to take the matter into my own hands and make them myself. Honestly not that different than refried pinto beans. Still pretty damned delicious though and it adds some contrast to the plate.
Refried Black Beans
- 2 cans Black Beans rinsed
- 1 tablespoon Bacon Fat
- 1/3 cup diced Onion
- 1/3 cup Chicken Stock
- 1 teaspoon Sea Salt
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon ground Chipotle Pepper
- 1/4 cup Green Onion diced
- Crumbed Cotija Cheese
- Add the bacon fat to a medium saucepan and heat until hot.
- Stir in onions and saute until translucent, about 4 minutes.
- Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans.
- Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness.
- Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy!
That's right Fergie is back. Okay it's not The Black Eyed Peas, it's just black-eyed peas. I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?
Easter is coming up and that means one thing. No not Jesus, not chocolate bunnies, but ham. The best part of any holiday. Odds are you'll end up with a ham bone and not know what to do with it. Instead of making stock try making some black-eyed peas with it.
Ham Bone Black-Eyed Peas
- 1 Ham Bone ideally with some meat still on it
- 2 cups Black eyed peas soaked for at least one hour
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cup water
- 2 Bay Leaves
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Chipotle
- 1 teaspoon Sea Salt
- 1/2 Medium Onion diced
- 3 Garlic Cloves sliced
- 1 Tablespoon Avocado Oil
- In a Dutch Oven roast your ham bone at 375 uncovered, until your kitchen starts to smell like pork.
- Add the onions, avocado oil, and garlic to the ham pot. Let roast for about 10 minutes. Add the sausage let it roast for another 10 minutes.
- Remove the dutch oven from the oven and place on the stove top. Add the strained black-eyed peas, the water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
- Remove the bone and any cartilage floating around in the peas. Oh and don't forget to take out those bay leaves. Serve with sliced fresh avocado! Enjoy!
So I haven't posted in a while. I've been busy with life! I recently went down to New Orleans, check out my Instagram feed to see some of the things I ate when I was down there.
Louisiana can keep its gulf shrimp, even though it's delicious, I will stick to my Pacific Dungeness Crab any day of the week, as long as it's non-toxic that is. Dungeness crab is what crab meat should taste like, a little sweet, a little oceany, but over all something that's drool worthy.
I don't often say "this is the best thing I've ever ate" but this dish is one of those times. Much like Shrimp and Grits it balances the texture of the creamy grits with that of the shrimp or in this case the crab. The sauce though, this sauce is why I'm sharing this recipe. Imagine cocktail sauce, but 1000% better.
Everyone has their own recipe for grits, so I'm not going to post one here. I will say though that Chef Edward Lee's grits recipe.
Yes, you should break down your own crab to get it's meat, it makes it taste better. Also if you're not sure how to clean a crab just ask your local seafood provider, they'll be more than happy to help.
BS's Seafood Sauce
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Red Miso Paste
- 3 Tablespoons Lime Juice
- 1/2 Tablespoon Lime Zest
- 1/2 Tablespoon Old Bay Seasoning
- 1/4 teaspoon Chipotle ground
- 1/4 cup Tomato Sauce Optional
- Heat the butter over medium heat, once melted whisk in the miso, then the spices lastly add the lime zest and juice and then the tomato sauce.
- Word of warning to those not adding the tomato sauce, this sauce is pungent. It's strong and it's not for the faint of heart. Use sparingly.
Go on, make it, make 15 servings worth. You'll thank me later. Enjoy!
And my suggested wine for this dish would be Woven Winework's 2014 Farmer's Market Edition