Easter Weekend Cooking with a bonus
Sauces for Easter Blog
Because this Video is so very long and because I cooked so much. I will only put a few details in the blog to
avoid having a mini novella.
This Video covers 3 days of cooking.
The main things you can expect explained here are the sauces, marinades and cooking tweeks and times.
For everything else, I would suggest actually watching the video and also SUBSCRIBING to my Youtube Channel.
So before we jump in, On Good Friday I had literally just come in from the Market, was exhausted but determined to
power through.I managed to get my into a bun ( the front of it) The idea was that the back hair would stay behind
me on my back. HA joke was on me because this one clump of hair kept peeking past my shoulder. At any rate due to the
angles of the camera and tripod it makes it look as it my hair was much much closer to the food than it actually was.
I didn’t realize it till today watching the video. But AT all other points of this video once we get past the Salmon..
That issue is fixed.
In about the first segment of this (the Good Friday Salmon section).. part of my ponytail has come down. NOW as I always state I was cooking at home, not professionally, not for guests. If I am hired for any purpose or cooking platters etc, hair is in ponytail with scarf or hairnet
This video shows all my cooking beginning on Good Friday.
Some of the dishes,
Bacon glazed BRAIDED Salmon with corn and shrimp w rice.
Caribbean style brown stew chicken
Lamb chop lollipops
Orange and Beer glazed Ham
Pork BBQ Ribs , slow cooked
Asparagus
Yellow squash
Brussel Sprouts
Shrimp Ceviche
Fried Eggplant
Easter Cake
Rosemary Cross bread
Cheesy Potatoes Au Gratin
Bacon and Glazed Braided Salmon
For this you will need to:
Bake or fry a whole package of hickory smoked bacon.( I prefer the bake method)Bake till crisp.
Let it cool.
You are going to put this all into a food processor and chop it down into tiny little bits.
For the Glaze:
Capital City Mambo Sauce
Sweet Baby Rays BBQ sauce
Lime juice
Smoked Paprika
Apple Cider Vinegar
Minced Garlic
White Karo syrup
Mix them together with a wisk in a mixing bowl.
Next put the Bacon bits generously all over the fish and then pour all of the glaze on.
Cover with foil and place in oven. For Salmon this thick and braided, let cook at 350 degrees for 15 min and then take
foil off and let finish for about another 10 min to set your glaze.
The Cake ( I am still learning pastry and baking)
So I elected to use Vanilla Cake mix BUT, BUT, I made it taste like from scratch with the following technique.
Add 1/4 cup plain yogurt into the mix
Also 2 tablespoons of both Rum and Vanilla Extract
Replace the oil with actual butter.
Also added food processed into micro bits, juliened Carrots
Doing those kind of things will elevate the cake and make it so good that it won’t even matter that you cheated a little with the
box mix!
The Argentinan Red Shrimp Ceviche
Steam deveined and peeled shrimp for about 5-6 min.
Chop all your shrimp into small pieces.
To season I used Old Bay, lime juice, salt, pepper and lemon pepper, also they were marinated in Mojo.
Chop up onions,2 whole pineapples ,cilantro, tomatoes and fresh dill.
Add some lemon juice, tomato sauce and a whole small bottle of Sweet Raspberry Vinaigrette dressing.
Mix completely cover and chill in Fridge till your dinner is ready to be served.
The Orange Glaze for the Ham
Consists of Brown Sugar
Garlic powder
1 cup butter
sliced oranges
and 1/4 can of beer.
1 cup water
Let the Butter and brown sugar cook on low while you stir gently.
Once a little thick and brown add your oranges, beer and garlic powder.
Let this simmer covered for about 20 min to make sure all the flavor comes out of the oranges and that it thickens.
See video for the next steps.
Mixture for the Stew Chicken
Add Water ( only 1/2 cup)
Browning
Garlic
Cumin
All spice
Garlic powder
Shredded carrots to pan. Sautéed covered for about 15 min.
Then take and add your chicken pieces. Baste them and then cover.
Allow it to all simmer together till your chicken is almost done.
Then remove cover to allow your liquid to reduce to crisp the chicken skin a bit.
Last but not least!
The sauce for the lamb chops (I marinaded them in Balsamic,lemon pepper,fish oil, and some other herbs. Also some Black Truffle Salt)
But on to the sauce.
Some Cumin, Corriander(just a little),some all spice,some cinnamon(1/4 cup),some browning,garlic,some sugar
, a little Balsamic, and 2 sticks of butter. Heat together over low simmer, cover and keep checking and stirring till it all wisk together
nicely. Also some Rosemary if you have it because it just elevates the flavors of the Lamp Rack.
Sear your lambchops then take them out and place in a baking tin pan. Pour your sauce over all the lamb chops, cover with foil and place in oven
on 250 degrees for only about 10-15 min. Lamb chops are supposed to be served almost rare. If you overcook them you will ruin the tenderness and the
flavors.
FOR ALL OTHER DETAILS ON THINGS I COOKED AND MY MARINADE PROCESSES YOU’LL NEED TO WATCH THE VIDEO.
Enjoy and please subscribe.
BONUS DISH:THURSDAY NIGHT I USED SOME REPURPOSED SALISBURY STEAK AND TOOK ITS GRAVY ADDED TOMATO SAUCE
AND SERVED OVER A BED OF THIN SPAGHETTI WITH PARMESAN AND BASIL. SO BEAUTIFUL AND SO GOOD. PICS BELOW
Chef Charlene Sauce
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