Creative Lundi Gras.

Cornbread Focaccia.

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. 2 cups self-rising white cornmeal mix
. 2 cups buttermilk
. 1/2 cup all-purpose flour
. 1 envelope rapid-rise yeast
. 2 lightly beaten large eggs
. 1/4 cup melted butter
. 2 tablespoons sugar
. 1 cup crumbled feta cheese
. 1 cup chopped black olives
. 3/4 cup cut grape tomatoes
. 1 tablespoon chopped fresh rosemary

. Preheat oven to 190°C.
. Heat a well-greased 12-inch cast-iron skillet in oven 5 minutes.
. Stir together cornmeal mix and next 6 ingredients just until moistened.
. Pour into hot skillet.
. Sprinkle with feta cheese, olives, tomatoes, and rosemary.
. Bake 30 minutes or until golden brown.

Porc Quesadilla.

pulled_pork_quesadilla_1_1

. 450 gr chopped barbecued pork
. 1 cup barbecue sauce
. 1/2 cup chopped fresh cilantro
. 2 minced green onions
. 8 flour tortillas
. 1 package shredded Mexican four-cheese blend

. Stir together barbecued pork and next 3 ingredients.
. Place 1 tortilla in a hot lightly greased skillet or griddle.
. Sprinkle tortilla with 1/4 cup cheese, spoon 1/3 cup pork mixture on half of tortilla.
. Cook 2 to 3 minutes or until cheese melts.
. Fold tortilla in half over filling; transfer to a serving plate.
. Repeat procedure with remaining tortillas, cheese, and pork mixture.

Tempura Shrimp Tacos.

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. 450 gr unpeeled, large raw shrimp
. 1 cup tempura batter mix
. 3/4 cup cold light beer
. 2 teaspoons fajita seasoning mix
. Vegetable oil
. 12 (6-inch) fajita-size flour tortillas

. Peel shrimp; devein, if desired.
. Whisk together tempura batter mix, beer, and fajita seasoning in large bowl.
. Let stand 5 minutes.
. Pour oil to depth of 2 inches into a Dutch oven; heat to 160°C.
. Dip shrimp in tempura batter, shaking off excess.
. Fry shrimp, in batches, 1 to 2 minutes on each side or until golden.
. Drain on a wire rack over paper towels.
. Serve in warm tortillas with desired toppings.

Salmon Croquettes.

Low-Carb-Salmon-Croquettes

. 1 can pink salmon
. 1 beaten large egg
. 1/3 cup cornmeal mix
. 1/2 cup buttermilk
. 2 tablespoons self-rising flour
. 1/8 teaspoon garlic salt
. 2 cups vegetable oil

. Drain salmon; remove skin and bones, and flake.
. Place salmon in a medium bowl.
. Stir in egg and next 4 ingredients until blended.
. Drop salmon mixture into hot oil in a large skillet over medium-high heat.
. Slightly flatten with a fork.
. Fry, in batches, 2 to 3 minutes on each side or until browned.
. Drain on paper towels.
. Keep warm on a wire rack in a pan in a 90°C oven.

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