How To Quickly Thaw Sausage

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In my kitchen, it argues, it contradicts, opposes it. It gives its opinion on everything, especially when it differs. It would please me from time to time to have a representative panel in place of the tribe, led by a man who apologizes hatch every 5 seconds of fear of being interrupted in the middle of mayonnaise. Sometimes it falls, that surprised, even concerned. Sometimes we might do otherwise.

I say that but I'd be bored. And then how to believe them when they say it's good. No, really it does not please me, because basically, they think I'm really interested.

Stripped of its suckers, Ursula has great gams, nicely curved. The question that we were agitated for several hours whether the delightful to the salt water, before it was swapped with that poor Ariel, would be bubbled into the red or white. Finally, it disrupted the panel mainly because I have long beliefs that I defend fiercely. The Clam Chowder is creamy white with bacon (I leave the red New York ) and fricassee chatrous is red wine and bacon without ( I leave the white eel and bacon quiche for ).

But I'm not like some who thinks he does everything well, I still read all the literature on this classic Caribbean cuisine. More often the ent, there is no wine at all, quite often bacon. I, however, found a recipe that says you can, if desired, add a quart of red wine when cooking. Duly noted.

chatrous red wine

1kg chatrous

juice of 2 limes (or default yellow)

1 piece of kombu Royal (10 cm)

2 teaspoons tablespoons olive oil

1 medium onion

1 / 2 bunch of parsley

3 chives

2 cloves garlic

3 tomatoes or off-season 1 can of peeled tomatoes

1 tbsp tomato paste

1 tbsp sugar cane

2 sprigs thyme

1 grain of wood in India (allspice)

a vegan chili

300ml red wine

40ml of vinegar (half balsamic and sherry)

Salt, pepper

To serve: Creole rice and chilli lantern

Clean chatrous. Remove the ink sacs if needed. Wash several times in water mixed with lemon juice. Drain.

To soften the flesh, it can be beat for 3 minutes chatrous on the countertop with a cutting board (in cases of petty anger, nervousness, other) or you may prefer to cook in a large volume of water with a piece of kombu. A Zen approach has the merit of making it very easy removal of suckers. Because there there to get excited, a little anyway.

In all the books, we also found that clarification " a long time to prepare .

Leave in boiling water a few minutes, the time to see the chatrous take a purple tint. Drain water, reserving the kombu, remove suckers and all parties a little sticky.

Afterwards, it's pretty easy. Cut the tentacles and body into small pieces. Fry in olive oil for a few minutes, stirring constantly. Then add the chopped onion, cut the spring onions, crushed garlic, chopped parsley and thyme crumbled. Stir before adding the diced tomatoes, tomato paste, chili world.

Add salt and pepper, then pour the vinegar, sugar, red wine.

Add the kombu reserved.

Bring to boil then reduce heat. Simmer covered for 1 hour.

Then remove cover and cook on low heat for 15 to 20 minutes after have carefully remove the kombu.

Serve with Creole rice, vegetables, country, banana yellow.

Meeting with chilli lantern.

Enjoy .

This is the 3rd time I make this stew, which was by far the best.

The chatrous were tender and melting, probably because of kombu.