Butter

Sage Butter Yams

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Sage Butter Yams

Looking around at some other blogs it looks like I am not the only one who has either not posted as frequently or is behind on stuff this month. Between decorating, doing all the Christmas shopping, wrapping gifts and most recently taking care of our injured dog who took a stick in the throat, punctured it and almost severed his tonsils, I have been M.I.A from blogging. For those that follow me, I do apologize for this but on a good note our pup is expected to make a slow but full recovery :). Until then, he has taken up residence on our bed and since we do not have the heart to tell him to leave, we now have an 80 pound snoring dog in between us on a queen sized bed. Basically my husband and myself have spent the last week clinging to the edges of the bed, getting great sleeps of course…I can’t imagine how this will play out once we decide to have kids lol.

On to the food…to try and make up for this lack of posting I am posting a Christmas related dish. By this I mean something you can quickly and easily whip up as a side dish for your spectacular Christmas feast. There are so many classic dishes to choose from around the holidays and for each of those dishes there are endless variations. At our house yams are always a must and generally do not last long. Typically, I prepare them with just butter and a bit of salt and they have always been great, but last year I wanted to add a bit of panache to them. I bought a bunch of fresh sage for our turkey and since there was so much left over I did not want it to go to waste. Staring at all the food on our island I had a light bulb moment, I would infuse the butter I needed to use with sage to add a subtle rich flavor to our yams.

Sage Butter

For the Sage Butter…

Ingredients:

  • 6 Tbsp Unsalted Butter
  • 10 – 15 Fresh Sage Leaves (finely chopped)

How To:

  1. Melt your butter in a small pan on medium heat.
  2. Once your butter is melted and bubbling, add in your sage.
  3. Stirring constantly, allow the sage to crisp up a bit in the butter (approx. 2-5 minutes)
  4. The golden butter should turn a light green color from the fresh herbs, once you see the leaves are crisped up remove from the heat.

For the Yams...

Ingredients:

  • 4 Medium Yams (Peeled)
  • 2 Tsp Sea Salt

How To:

  1. Cut your yams into cubes (mine were about 2 inches) Helpful tip: if you are in a rush, cut the yams smaller so they boil faster.
  2. Put your yams into a medium pot and add enough water to just cover the yams and add your salt.
  3. Cover the pot and bring the water to a boil. Once it is boiling reduce the heat to medium.
  4. Cook the yams until they are soft. (approx. 15 – 20 minutes depending on how big the cubes area) Helpful Tip: Use a fork or small pairing knife to check the doneness of your yams, if they are soft and fall off the utensil easily they are ready.
  5. Strain your yams and place  back into the pot.
  6. Add in your sage butter and mash the yams.

Barbequed Garlic & Herb Prawns

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Here is another simple and quick BBQ recipe for some yummy prawns this time.

I have been making these for years and they always go quick at the table.

I had approximately 100 peeled and deveined prawns

For the Marinade:

  • 2 Tbsp Melted Butter (i used unsalted)
  • 2 Minced Garlic Cloves
  • 3 Tbsp Olive Oil
  • Juice from 1/2 a Lemon
  • 5 Sprigs Fresh Thyme
  • Handful minced Italian Parsley
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Fresh Cracked Pepper
  • 2 Tsp Garlic Powder

How To:

  1. If you are using wood skewers soak them in some water for about 5-10 minutes.
  2. Rinse your prawns keeping the tails on.
  3. Skewer your prawns onto the skewers.
  4. Mix the above in a bowl. Using a brush coat both sides of the prawns in the marinade. I let mine sit for 20 mins.
  5. Start up the BBQ and once it is hot place your skewers on.
  6. These guys cook fast so don’t leave them unattended. You will need about 1 – 2 minutes per side.
  7. Serve immediately.

Tipsy Lobster and Scallops in a Gin and Tarragon Sauce

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Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty 🙂

I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.

I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make 🙂

Ingredients:

  • 1 Pack of Scallops (mine had 25 pcs)
  • 1/2 Lbs Lobster Meat (cubed)
  • 6 Tbsp Unsalted Butter (divided)
  • 1 1/2 Tbsp Fresh Tarragon (finely chopped)
  • 1 Handful of Italian Parsley (finely chopped)
  • 1 Medium Shallot (finely chopped)
  • 4 Shots of Gin
  • 1/4 Cup White Wine (I used a chardonnay)
  • 1/4 Cup of Water
  • 2 Garlic Cloves (minced)
  • Juice from 1/2 Lemon
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • Seasoning Salt and White Pepper to taste

How To:

1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)

2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.

For the Sauce:

1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)

2) Add in the rest of the lemon juice and season with a bit of salt and pepper.

3) Add in your cooked seafood and coat the meat.

Serve and Enjoy 🙂

I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.