A focus on food - Bajan affair
Friday, March 22, 2013
Today I wanted a burger. Fish was not going to fill that need I need beef. I was admiring cows and thinking how nice they would taste. This is me who will not eat fresh meat, me who continues to fool myself that meat comes on styrofoam trays. I have no such respect for fish but I don't want to know that my meat was ever alive. But back to the point; how will I get a gluten free burger, lower in calories and no bread with a salad. Well macdonalds and wendys were out so I decide to make a my own. I used half beef, half turkey added some onions, garlic, ginger, parsley and celery. A little salt and pepper, added some raisens and made two small patties and 20 meatballs. I baked the meatballs and the patties made a green salad and that was lunch. The meatballs will be frozen for when I need a meat protein.
Wednesday I made a practice version of pudding and souse, a local favorite. I had promised that I would bring a large batch of pudding to a souse party ( lime ) on Saturday. I have to work my butt off walking the hills and boxing on Saturday so that I can lime with my buddies. This is NOT spark friendly. A souse party has three main things souse - boiled pork in a quick cucumber pickle with pepper, pudding - seasoned sweet potatoes (bonitos) with sugar, baked and rum- preferably aged rum like Mount Gay Extra Old. My practice pudding was excellent - gluten free and if you wanted to be healthy use stevia instead of sugar.
For the Saturday lime I also plan to make a side if hot mango pepper. Use habaneros or finger peppers (keep seeds), a little onion, garlic and a mango. Proccess in a small food processor into a fine chop using some salt and vinegar add rum to keep fresh ( any strong rum will do including white rum. This is Extremely hot so be careful. Keep refrigerated, excellent on pork or strong meats.
Enough yapping for now.
P.S this Is my personal recipe so if you want to put it on your blog or cookbook , please ask my permission.
I want royalties. Lol