‘Wild Seafood’ Newest cookbook + Wellness Retreat
Behind the Kitchen Door -Come in and Cook on the Wild Side
G’day from WA!
It’s great to reconnect with you and I am excited to share my new ventures with “Wilder Wellness” and to bring you more healthy living cooking inspirations!
The latest e-book is here, enjoy a taste of it …
Enjoy your wild cooking and stay well,
Susanne Wilder
Susanne E. Wilder
+61407 649 437
http://www.wilderbythedozen.com
susanne@wilderbythedozen.com
Facebook: wilderdozen
Twitter: foodygoddess
Skype: wilderwoman
Linked in:Susanne Wilder
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Latest e-book to purchase on Amazon TODAY!
A sample recipe from the latest e-cookbook: PESCADERO BORRACHO (Drunken Fish)
4 Servings
Any fish fillet, scallop or shrimp can be soused in this sauce. However, it’s also great on that chicken breast or turkey tenderloin. Grill thrills are easy with fish if you remember the 10 minutes an inch theory. If you poach, bake sauté or grill; cook it ten minutes an inch per thickness of fish.
INGREDIENTS
4 6oz/180g any fillet of fish
Or
2 lbs shrimp or scallops
Marinade:
1/3 cup lemon juice
1/3 cup tequila
2 tsp. olive oil
2-tbs. fresh chopped basil and rosemary
1 clove garlic, minced or pressed
1/8 tsp. salt
Freshly ground pepperTHE WILDER METHOD
- Blend all ingredients.
- Marinate over fish at least 30 minutes but not overnight or you’ll have Ceviche.
- Grill, sauté, bake or broil at will.
___________________________ A bonus Seafood Video …SALMON SCALLOP QUENELLES
Now I am rather proud of this created new feather-light technology with all the aesthetic visuals to please the eye as well as the palate. The Cordon Bleu style is made with choux paste, heavy cream and Cognac. I tested with egg whites to bind and good ole’ evap’ skim milk. Lo and behold it was indeed lighter, simpler, healthier and still timeless from the glories of classic French cuisine. WATCH ME MAKE IT
15 minutes prep
12-15 minutes cooking
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