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amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan
Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen
The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook
Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan
dEELicious Flavors for your Summer Grill
Summertime is for grilling: burgers, BBQ chicken, steak, and BBQ Freshwater Eel. Yep, you heard me, BBQ eel.
Don’t turn your nose up just yet – if you love the combination of sweet & salty in your juicy BBQ Chicken, you’ll love BBQ Eel. Follow the recipe below!
One of my favorite dishes at a sushi restaurant is Unagi, which is a fancy way of saying BBQ eel. I was inspired to make my own after a colleague told me you can fish for eels in the rivers that feed into Lake Champlagne. Someday I hope to catch my own, but the one used for this meal was a caught by my colleague.
I was a squeamish child and young adult, squealing over spiders, bugs, and slimy things. This squeamishness led to my vegetarian lifestyle, which I practiced for the better part of 10 years, because I struggled in associating my food with the animals the food came from. You can read more about my food history here if it interests you. Currently, I would describe my food lifestyle as holistic, non-wasting, DIY, and authentically/locally sourced.
The 17 year-old girl in me would have a small heart attack to know she would grow into the woman I am today: butchering and grilling whole, slimy eels. Eel is rich with omega-3 fatty acids, as well as other good for you vitamins and minerals. If starting from scratch does not appeal to you, you can find prepared unagi in the frozen meat section of most Asian grocery stores.
Find the comprehensive recipe list and serving suggestions here.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So…I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4″ steaks. Leave the skin on – it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Until Next Time,
Corrie Austin
Posted: 6-14-2019
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Don't turn your nose up just yet - if you love the combination of sweet & salty in your juicy BBQ Chicken, you'll love BBQ Eel. Follow the recipe below!
One of my favorite dishes at a sushi restaurant is Unagi, which is a fancy way of saying BBQ eel. I was inspired to make my own after a colleague told me you can fish for eels in the rivers that feed into Lake Champlagne. Someday I hope to catch my own, but the one used for this meal was a caught by my colleague.
I was a squeamish child and young adult, squealing over spiders, bugs, and slimy things. This squeamishness led to my vegetarian lifestyle, which I practiced for the better part of 10 years, because I struggled in associating my food with the animals the food came from. You can read more about my food history here if it interests you. Currently, I would describe my food lifestyle as holistic, non-wasting, DIY, and authentically/locally sourced.
The 17 year-old girl in me would have a small heart attack to know she would grow into the woman I am today: butchering and grilling whole, slimy eels. Eel is rich with omega-3 fatty acids, as well as other good for you vitamins and minerals. If starting from scratch does not appeal to you, you can find prepared unagi in the frozen meat section of most Asian grocery stores.
Find the comprehensive recipe list and serving suggestions here.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Until Next Time,
Corrie Austin"
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Don't turn your nose up just yet - if you love the combination of sweet & salty in your juicy BBQ Chicken, you'll love BBQ Eel. Follow the recipe below!
One of my favorite dishes at a sushi restaurant is Unagi, which is a fancy way of saying BBQ eel. I was inspired to make my own after a colleague told me you can fish for eels in the rivers that feed into Lake Champlagne. Someday I hope to catch my own, but the one used for this meal was a caught by my colleague.
I was a squeamish child and young adult, squealing over spiders, bugs, and slimy things. This squeamishness led to my vegetarian lifestyle, which I practiced for the better part of 10 years, because I struggled in associating my food with the animals the food came from. You can read more about my food history here if it interests you. Currently, I would describe my food lifestyle as holistic, non-wasting, DIY, and authentically/locally sourced.
The 17 year-old girl in me would have a small heart attack to know she would grow into the woman I am today: butchering and grilling whole, slimy eels. Eel is rich with omega-3 fatty acids, as well as other good for you vitamins and minerals. If starting from scratch does not appeal to you, you can find prepared unagi in the frozen meat section of most Asian grocery stores.
Find the comprehensive recipe list and serving suggestions here.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Until Next Time,
Corrie Austin"
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Don't turn your nose up just yet - if you love the combination of sweet & salty in your juicy BBQ Chicken, you'll love BBQ Eel. Follow the recipe below!
One of my favorite dishes at a sushi restaurant is Unagi, which is a fancy way of saying BBQ eel. I was inspired to make my own after a colleague told me you can fish for eels in the rivers that feed into Lake Champlagne. Someday I hope to catch my own, but the one used for this meal was a caught by my colleague.
I was a squeamish child and young adult, squealing over spiders, bugs, and slimy things. This squeamishness led to my vegetarian lifestyle, which I practiced for the better part of 10 years, because I struggled in associating my food with the animals the food came from. You can read more about my food history here if it interests you. Currently, I would describe my food lifestyle as holistic, non-wasting, DIY, and authentically/locally sourced.
The 17 year-old girl in me would have a small heart attack to know she would grow into the woman I am today: butchering and grilling whole, slimy eels. Eel is rich with omega-3 fatty acids, as well as other good for you vitamins and minerals. If starting from scratch does not appeal to you, you can find prepared unagi in the frozen meat section of most Asian grocery stores.
Find the comprehensive recipe list and serving suggestions here.
BBQ Eel
Ingredients:
1 lb Freshwater Eel
1 cup Unagi Sauce
Method:
Here is where I admit I am no butchering expert. I watched some YouTube videos of prepping eel, but the people in the videos are VERY adept with a knife. So...I took about 30 minutes to do a sloppier job of what the guys in the video did in about 60 seconds. To prep, gut it, get the bones out, cut in half lengthwise, then cut into 4" steaks. Leave the skin on - it will help while grilling.
Start your grill and turn heat to medium. While the grill is heating, skewer the steaks.
Grill the Eel, skin side down, for three minutes. Flip and grill another three minutes. Turn the eel, baste with unagi sauce, and grill one minute skin side. Flip again, baste with more unagi sauce, and grill one more minute.
Until Next Time,
Corrie Austin"
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The photo of you and the eel is my favorite of all the blog photos! Where in the Burlington area -if you’re not a fisherman- can you find eel? Definitely want to try….looked delicious on the grill!!
That is a very good question! They may have eels at either the Central Asian Market on Winooski Ave or at Thai Phat Oriental Food Market on North Street.