Hello Everyone! I do not think it is possible for a person to have a favorite food with the amount of deliciousness in the world but this dish is really cutting it very close to the top of my very list. Oh My God! where […]
Creole sauce is a tomato sauce or gravy made with cooking vegetables in oil and chicken stock. This sauce is a Caribbean delight, and it is also enjoyed very well in the southern part of America. Creole sauce is great for topping meats mostly seafood, for some reason it pairs really well with fish. I usually have a little sauce in the fridge just in case I need to top up a dish a notch😏😉; sauce can last up to a week when tightly stored in a refrigerator. I served my sauce with grilled Basa fillet and quinoa. Let’s just say it was a lovely dinner, yum yum yum😋 very tasty, savory, properly seasoned and delicious (I just had to say it, my favorite word 😀). This is a recipe you want to try and it is achieved under an hour.
Now let’s get to it.
Creole Sauce served on Grilled Basa Fillet
- 3 Basa Fillet Fish
- 4-5 diced Celery Stalks
- 1 big diced Green Pepper
- 1 large diced Yellow Onion
- 1 and ½ tbsp of tomato paste
- 1 Cup of diced tomatoes
- 4 Scallions (sliced)
- 2 Cloves of Garlic (minced)
- 2 Scotch Bonnet (remove seeds to reduce heat)
- 1 tbsp of Butter
- 2 Bay Leaves
- 3-4 Sprigs of Thyme leaves
- 1 tsp Black pepper
- ½ tsp of White Pepper
- 2 Cups of Chicken Stock
- 2 tbsp of chopped Parsley
- Worchestire sauce
- Lemon slices for garnish
- 2 tbsp of Olive oil
- Step 1 Heat oil in sauce/saute pan on medium heat. When hot add onion, celery and green pepper and cook until soft, this should take about 5-8 minutes.
- Step 2 Add all ingredients except butter and parsley leaves. Bring to a boil and reduce heat to medium low and gently simmer until sauce thickens, this should take about 20- 25 minutes. Stir occasionally to prevent it sticking to the pot.
- Step 3 Remove bay leaves and thyme stems and discard. Taste for seasoning and adjust if needed with salt. Remove from heat, add your parsley and butter, stir until butter completely melts. Save in a sealed container, sauce can keep up to a week in the refrigerator.
- Step 4 To prepare fish fillet, season fish on both sides with salt and pepper. Grill fish in oven on 370 degree F for 15-20 minutes or until fish flakes easily when tested with a fork. You can also pan fry your fish on both sides for 3-4 minutes each on both sides.
- Step 5 Serve sauce on fish fillet, top with lemon slices and pair with rice, quinoa, potatoes etc.
- Step 6 Your food is ready!!
Hello Everyone! This is another one of those recipes I have been meaning to blog about and to be frank I have been lazy getting to it 😀 Moi Moi is a Nigerian delight made from blended beans as the base and steamed in a […]
Hello Everyone! We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast […]
CATFISH!! Ahh my favorite kind of fish ❤ This stew is definitely one of my favorite meals to prepare. I enjoy this with white Basmati or Jasmine rice on a nice Sunday morning. If you are Nigerian, you know rice is a must on Sundays and it is not every time you eat fried rice or Jollof, sometimes switch it up and have rice and stew. For the non- Nigerians, this is a tomato based stew prepared the Nigerian way with catfish. It is light because it is not heavily seasoned as the other kinds of stew (chicken, turkey, beef etc) . This stew is prepared without curry, thyme or nutmeg, and this is what I love about this besides the fish😀 It is simple, light and just simply deeeelicious. You do not have to be African or Nigerian to try this recipe, be bold and increase your food palate.
Now let’s get to it.
Catfish Stew (Tomato Sauce)
Hello Everyone! I will not describe myself as a sweet tooth but when I have my unusual sweet cravings there are certain kinds of foods I like to enjoy. I loveee crepes and I enjoy them for breakfast and more frequently for dessert (when I […]
I have been waiting to write about this recipe for a while now and I have found the perfect time. If you love chicken gizzards, here is a lovely recipe you can achieve. I loveee me some chicken gizzards especially when it is fried and cooked in hot tomato stew/sauce, in gizdodo (West African side dish: gizzards and plantain cooked in tomato stew), or in coconut rice😋; ohhh the manys ways I enjoy chicken gizzards. Dirty rice has become another way I will be enjoying my chicken gizzards. Dirty Rice is a local dish enjoyed in the southern part of the United States. It is basically seasoned meat mixed in cooked long grain rice. Chicken Gizzard, Ground Beef and Liver are usually used to achieve this dish. In this recipe, I will be using Chicken Gizzards and Liver. I know some of you are a bit concerned about liver, trust me it is really delicious when properly seasoned. However if you are still uncomfortable, you can always swap liver for ground beef. Dirty Rice can be served a side or can be enjoyed as a main dish as well. You will need some time and concentration to achieve this dish as it is very complex but it is definitely time well spent. Very tasty, delicious and with every spoon, little pieces of meat is involved 😃. I paired it with a side of Coleslaw, and My Oh My My My My! (in my Johnny Gill voice) it was party in my mouth😍. Give this a try just once, it is one of those recipes that it is either a hit or miss (you hate it or love it). Be adventurous and try something new today 🙂 I will love to hear your feedback.
Now let’s get to it.
- 2 lbs of Chicken Gizzards
- 1 lb of Chicken Liver
- 1 large Onion
- 3-4 stalks of Scallion
- 1 Green Bell Pepper
- 2-3 stalks of Celery
- 4 Cups of Long grain Rice
- ¼ Onion Powder
- ¼ Garlic powder
- ¼ Dried Thyme
- ¼ Dried Oregano
- ¼ Rubbed Sage
- ½ Paprika
- ¼ Cayenne Pepper
- ½ Chili Pepper( for some heat/ optional)
- A pinch of Cumin
- ¼ Ground Black Pepper
- 1 ½ Salt
- Unsalted Butter
- Step 1 Cook on medium heat your Gizzards and Liver separately with just water, salt and pepper until very soft, this should take at least an hour. If you have a crock pot, cook gizzards only for 4 hours. Sieve Gizzards and set gizzard stock aside. (Add salt according to preference)
- Step 2 Add gizzards into food processor and blend finely to achieve the texture of ground beef. Repeat process for the liver as well.If you do not have a blender, you can chopped your meats very finely.
- Step 3 Cook rice until soft and set aside. Please do not cook rice soggy and mushy. In a small bowl, mix together 1 ½ salt, black pepper, cumin, sage, oregano, thyme, paprika, cayenne pepper, onion powder, garlic powder combine properly and set aside.
- Step 4 Cut all vegetables and split in half.
- Step 5 Set saucepan on medium heat and add 4 tbsp of unsalted butter and heat butter until it melts. Now add the first half of your yellow onion, green bell pepper and scallions (white parts only). Stir ingredients together and saute for 10-11 minutes or until vegetables turns to a light brown color.
- Step 6 Add your ground meat and stir all ingredients together. Now add the other half of your yellow onion, bell pepper, celery and scallions (green parts)
- Step 7 saute for 1-2 minutes. Now add 1 tsp of salt and 1 and ½ tbsp of your mixed seasoning, stir all ingredients together and saute for 10- 11 minutes.
- Step 8 At this point you should have a toasted light brown meat mixture. Now add ½ cup of your gizzard stock and 2-3 tbsp of melted unsalted butter. You can substitute for chicken stock if you are not comfortable with gizzard stock. Saute for 5-8 minutes until all liquids have dried up. Now add another 1 and ½ tbsp of mixed seasoning, stir ingredients together and saute for another 3-4 minutes. Taste for seasoning and adjust if needed.
- Step 9 Add rice and properly mix together to make sure all parts of the rice is coated with meat. Taste for seasoning and adjust if needed. Stir on heat for another 2-3 minutes and then turn off your heat. Allow rice to seat in pot covered for 20-25 minutes before serving, this will allow all seasoning to be soaked properly into the rice for maximum satisfaction.
- Step 10 Your Dirty Rice is Ready!!
Hello Everyone! Summer is a great time to relax in the sun and enjoy sweet mouthwatering treats. My ginger berry tea is just one of the many ways I cool off on a hot sunny day. If you are in Canada, you understand how hot […]