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amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne
People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—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.
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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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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.