Homemade Coconut Oil

It easy as 1,2,3 ... just take a little time

Ingredients:

dry coconuts (1 dry coconut will give you about 1/4 cup pure homemade coconut oil)

water

Here are the Steps:

1.     Cracked coconut and removed the coconut meat then cut into pieces

2.     Process in a food processor or you can manually minced it by hand using a hand grater, however, by using a food processor saved a lot of time for a few minutes 



3.     Now a used a blender add the minced coconut and water to make it like a smoothie (in this case you can use any amount of water because we want to extract all the milk from the coconut meal) then strained it to separated the coconut milk from the coconut meal

4.     We are really interested in the coconut milk. Place the coconut milk into a container, cover, and leave over night. Do not disturb it. You can see the coconut fat is starting to separated from the water by settling on the top



5.     On the next day skimmed of the coconut fat and place it into a pan or pot and put  it over medium heat. Keep cooking until you will see the coconut fat turns into pure home made coconut oil

6.     Strained and cool before storing. Personally I keep my coconut oil in my refrigerator but it can stay in your pantry like regular oil.

Season cured Olives

Quick way to have flavorful olives for fish/chicken dishes  

Recipe:

 2 can California cure olives, drained ( used any olive brand) 

pieces garlic and lemon

2 medium sprigs of  rosemary

2 sprigs of thyme

 1/2 teaspoon harissa or red pepper flakes (optional)

 1/2 of lemon juice 

 2 tablespoon vinegar 

1 teaspoon sea salt 

and enough olives oil ( any oil you like)

 

Method:

Combine altogether in an airtight container/jar

 leave in your fridge for about 7 days but  leave it more days... 

it's much tastier also I do not change the olive marinate. 

 Look like the pictures.

*Enjoy!*

Season cured Olives

Quick way to have flavorful olives for my chicken dishes  or simply snack on them

Recipe:

 2 can California cure olives, drained ( used any olive brand) 

pieces garlic and lemon

 add few strips of onion

 1/2 teaspoon harissa or red pepper flakes (optional)

 1/2 of lemon juice 

1/4 orange

 2 tablespoon vinegar 

and enough olives oil ( any oil you like)

Method:

Combine altogether in an airtight container/jar

 leave in your fridge for about 7 days but  leave it more days... 

it's much tastier also I do not change the olive marinate. 

 Look like the pictures.

*Enjoy!*

 Season cured Olives

Quick way to have flavorful olives 

2 can California cure olives, drained ( used any olive brand)
stripped pieces garlic and lemon and stuffed olives center

add  few strips of green onion

1/2 teaspoon harissa (optional)

1/2 of lemon juice

1/4 orange

2 tablespoon vinegar

and enough water to cover olives

Look like the pictures. I'll leave in my fridge for about 7 days but you leave it more days... it's much tastier also I do not change the olive marinate.

Enjoy!

Garlic-herb Shrimp

Here is a real easy way for making shrimp

Ingredients:

2-3 tablespoon olive oil

1 pound shrimp, shelled and deveined

2 cloves garlic, chopped

1/4 of small onion, chopped

3 spring parsley, chopped

2 sprig fresh thyme or use 1/4 tsp dry

salt and pepper to taste

1/4 of lemon... juice

dash of Cayenne pepper, optional

Method:

1. heat a pan on medium-high heat and add oil 

2. add shrimp and saute for 3-5 minutes

3. add onion, garlic, salt, and pepper; continue cooking for 2 minutes

4. add parsley, thyme, lemon juice and Cayenne and saute for another 1-2 minutes

5. Serve and Enjoy.

 

  

 

Crab Cakes

2 can crab meat (use fresh if you can)

pepper and salt to taste

1 bunch chopped green onion or chives

1 tablespoon chopped fresh parsley

1 tsp dry mustard

1 egg

1/2 cup season bread crumbs

oil to fry

Method

1. Drain crab meat

2. Mix all ingredients together

3.Make 4 think patties or 8 small patties as shown below

4. Fry for 2-3 minutes on each sides on medium low heat 

5. ENJOY!