Tasting different food is very good for you. I am amazed at the new things I've tried.
While vacationing in Southeastern US I saw outlets named “Boudin an' Cracklins”. I wondered what what kind of businesses they were. While touring the Tabasco Factory in Louisiana on Avery Island I got my first taste of “Boudin”, a rice and pork mixture with Tabasco sauce wrapped in an intestine casing. All along the South Louisiana there were restaurants and stores named “Boudin an' Cracklins” The “Cracklins” are fried pork skins. Another favourites is beans and rice. They are obviously one of the main courses here.
Here is a recipe:
Cactus Over Fish
1/2 cup of cooking oil
1 clove of garlic (chopped)
1 teaspoon of chili powder
1 cup of flour
1 pound of filleted fish
1 cup of diced and boiled cactus
1/2 cup of water (from the boiled cactus)
1 hard-boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
1 clove of garlic (chopped)
1 teaspoon of chili powder
1 cup of flour
1 pound of filleted fish
1 cup of diced and boiled cactus
1/2 cup of water (from the boiled cactus)
1 hard-boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
Heat the oil in a frying pan, sauté the garlic until light brown, and then remove the garlic pieces with a slotted spatula or spoon. Combine the chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown . . . add the water (be careful to prevent spattering—pour in just a bit at a time). . . reduce the heat . . . and cook the fish for a few minutes longer. When the fish flakes easily, remove it from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice, and salt.
Collards I learned to eat at Full Circle Family Farm in North Carolina.
Until next time Discover it Live it
Until next time Discover it Live it
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