Tag: mayo

Lojay’s Foods

Lojay's Foods

It has often been said that “All good things come to those who wait” which in a lot of cases is true however in the world of enterprise the correct saying should be ” All good things come to those who bust their ass to make it happen” and since launching my attempt to start a small business I am finding the latter statement to be so very very true.

Lojay’s Foods is the business I have started in an effort to bring Craft, Artisinal, Small Batch condiments and sauces to the people of the region where I live by means of utilizing the four Farmers Market we have.

Now normally one would think that the hardest part of starting a food related business is coming up with the recipes for the items you wish to sell but you would be oh so wrong…… it is the endless amounts of paperwork that is involved. There are Business Plans to draw up, Marketing schemes to devise, Advertising, Web Sites, Financial issues to resolve, Equipment to update or purchase etc etc and all of this has to be put in place long before you can even begin to think of starting production.

So why then would I even think of entering the looney tune world of food production/sales? Easy….. people love this stuff and who am I to disappoint.

Chipotle Mayo
hot sauce pics 2

I will attempt to keep you up to date on the goings on with this venture providing of course that I can stay out of the nut house.

Until next time……..

                                 Bon Appetit

 

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Fish Sandwich

 

Fish sandwich

Fish Sandwich

  • Servings: 2-4
  • Difficulty: Easy
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Fish is one of those versatile ingredients that is so under utilized in my house and it shouldn’t be simply because it not only tastes good but is good for you and there are endless ways to prepare it.

This recipe is great for a quick and easy lunch and when complimented by a nice salad it hits all the right notes.

Cooks note: I use Basa (Vietnamese Catfish) because it is a firm white flesh fish that holds up well to various applications and is inexpensive but feel free to use whatever fish you like.

Here’s how we do this one.

Shopping list:

  • 4 Basa filets
  • 2 Eggs
  • sliced Tomatoes
  • Mayonnaise
  • 1 cup All Purpose flour
  • 1/2 cup Cornstarch
  • 3 teaspoons Old Bay® seasoning
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons ground Pepper
  • 4 soft Kaiser rolls
  • Canola Oil for frying

Putting it all together:

  1. In a non reactive bowl mix the flour, cornstarch, salt, pepper and Old Bay®.
  2. In a separate bowl mix the eggs together.
  3. Heat 2 inches of oil in a large deep pan.
  4. Dredge the fish in the flour, egg and flour and cook in the oil until golden brown on both sides.
  5. Remove the fish to drain on a paper towel.
  6. Split the kaisers and lightly toast the inside.
  7. Spread mayonnaise on the bottom bun topped with a tomato slice and the fish.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit 

Black and Blue Burger

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It’s been quite a while since I posted anything here and for that I am sorry because I did truly enjoy posting my recipes and reading your comments but sometimes life simply gets in the way .

In an effort to get back to Blogging and posting my recipes I thought I would start out with something very “simple but tasty” and one meant for the grill since that particular season is once again, almost, upon us.

INGREDIENTS:

  • Two pounds ground beef
  • Two eggs, beaten
  • 1/2 cup bread crumbs
  • 1/4  cup blackening spice —– recipe follows
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 4 teaspoons blue cheese crumble
  • 2 teaspoons garlic

BLACKENING SPICE:

  • 1 heaping tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 heaping teaspoon granulated garlic
  • 1 heaping teaspoon granulated onion
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

 

PUTTING IT ALL TOGETHER:

  • In a large, non reactive, bowl place the ground beef, eggs, bread crumbs and blackening spice and mix well being careful not to over mix as this will tend to break down the fat content of the meat.
  • Let sit in the refrigerator for approximately 30 minutes as this will allow the mixture to firm up
  • While the meat mix is firming up add the mayo, sour cream, blue cheese and garlic to another bowl and mix until well incorporated.
  • Refrigerate for 10 to 15 minutes
  • Form 4 ounce patties (or larger if you wish) and grill until the burgers reach 165 degrees internal
  • Coat the bottom of the burger bun with the Blue Cheese mix add the burger and a slice of tomato and red onion.
  • A dollop of mustard on the top finishes the burger quite nicely.

There you have it……… “a simple but tasty recipe for the grilling season and beyond”

OH……. and be forewarned. This burger is at least a three napkin burger.

Until next time………….    BON APPETITE