Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label red wine. Show all posts
Showing posts with label red wine. Show all posts
19 March 2009
Confessions of A Cajun Traiteuse - Saving Seeds and Making Wine Part II
Confessions of A Cajun Traiteuse - Saving Seeds and Making Wine Part II: "As I continue to share inside stories of my journey as a child Cajun traiteuse, I've thought a lot about everything that this entailed, and wrestled with what I was taught to tell others and what don't you tell. As a girl, I remember thinking time and time again -- 'What does all of this have to do with being a faith healer?' as my Grandpere would have me doing tasks, that seemed to have nothing to do with folk remedies and helping people get well.
I also wrestled with myself over, 'If you have knowledge that can help others, why keep it to yourself and only share with one other person (ie. the one you train to replace you)?'
Two key two key alternative medicine practices of his -- haunt and follow me to this day. The first, was the very involved process of seed saving. This is something that people have been doing all over the world for tens of thousands of years out of necessity.
The other passion had to do with making various homemade wines. These practices haunt and follow me, because I lived long enough to know how important knowing how to do both are to being self-sufficient."
By Jerilee Wei
From Denny: The generation of the cultural folk faith healer is fading. There was a time when knowledge of herbs as medicine was common throughout America and Europe. Since drug companies moved in and began growing, producing and selling the results of the healers' knowledge much of the knowledge has ceased to be passed down.
As Americans began moving from the farm in the 1950's into city and suburban situations a lot of knowledge has no longer been taught or cultivated. This article is a look into a fading world with an eye to write down what was once orally taught only to small groups or one individual per generation. This is a special treat for someone to be writing on this subject without monetary gain.
recipes,food,arts,funny,photos
alternative health,
Cajun traiteuse,
healing herbs,
HubPages,
jerilee wei,
red wine,
seeds
27 January 2009
Recipe: Marinated & Grilled Duck Breasts with Orange Ginger Sauce
Marinated and Grilled Duck Breasts with Orange Ginger Sauce
Yield: Serves 6
From: LSU Art Professor Michael Crespo whose passion for art is as great as his passion for cooking food all over the world.
Ingredients:
4 Tablespoons achiote powder (paprika with a dash of cayenne pepper can be substituted)
6 cloves garlic, passed through a garlic press (or very finely minced)
½ cup canola oil
½ dry red wine
6 duck breasts with skin (about 6 ounces each), trimmed
Orange Ginger Sauce (recipe follows)
Chives
Directions: Combine the achiote, garlic, canola and wine in a non-reactive bowl and stir together. Place duck breasts and marinade in a reclosable plastic bag and marinate overnight (at least 8 hours) in the refrigerator.
Heat an outdoor grill. Grill the duck breasts, skin side down, over medium-low heat until brown and the fat has rendered. Flip and cook, meat side down, for about 3-5 minutes for medium-rare. Slice the duck breast on an angle, spoon the Orange Ginger Sauce over and garnish with chives.
Serves 6.
Orange Ginger Sauce
Ingredients:
2 Tablespoons peeled and julienned ginger (do not mince)
1 ½ cups freshly squeezed orange juice
1 teaspoon orange marmalade
1 Tablespoon butter
2 Tablespoons lemon juice
Salt cayenne pepper
¼ cup pine nuts
Directions: Combine the ginger and orange juice in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half.
Stir in the marmalade, butter, lemon juice, salt and cayenne to taste. Stir in the pine nuts and keep warm.
Note: For other recipes visit my other fun blog:
Romancing The Chocolate
Yield: Serves 6
From: LSU Art Professor Michael Crespo whose passion for art is as great as his passion for cooking food all over the world.
Ingredients:
4 Tablespoons achiote powder (paprika with a dash of cayenne pepper can be substituted)
6 cloves garlic, passed through a garlic press (or very finely minced)
½ cup canola oil
½ dry red wine
6 duck breasts with skin (about 6 ounces each), trimmed
Orange Ginger Sauce (recipe follows)
Chives
Directions: Combine the achiote, garlic, canola and wine in a non-reactive bowl and stir together. Place duck breasts and marinade in a reclosable plastic bag and marinate overnight (at least 8 hours) in the refrigerator.
Heat an outdoor grill. Grill the duck breasts, skin side down, over medium-low heat until brown and the fat has rendered. Flip and cook, meat side down, for about 3-5 minutes for medium-rare. Slice the duck breast on an angle, spoon the Orange Ginger Sauce over and garnish with chives.
Serves 6.
Orange Ginger Sauce
Ingredients:
2 Tablespoons peeled and julienned ginger (do not mince)
1 ½ cups freshly squeezed orange juice
1 teaspoon orange marmalade
1 Tablespoon butter
2 Tablespoons lemon juice
Salt cayenne pepper
¼ cup pine nuts
Directions: Combine the ginger and orange juice in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half.
Stir in the marmalade, butter, lemon juice, salt and cayenne to taste. Stir in the pine nuts and keep warm.
Note: For other recipes visit my other fun blog:
Romancing The Chocolate
recipes,food,arts,funny,photos
achiote powder,
Cajun,
cayenne pepper,
duck,
ginger,
grill,
Louisiana,
Orange juice,
orange marmalade,
oranges,
Paprika,
pine nuts,
red wine
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