May 27, 2019 Lunch – PPI Poached Salmon and Couscous with Cream Sauce. Dinner – Cajun BBQ Shrimp with Cauliflower and Green Pea Couscous.

May 27, 2019 Lunch – PPI Poached Salmon and Couscous with Cream Sauce. Dinner – Cajun BBQ Shrimp with Cauliflower and Green Pea Couscous.

We use lots of tricks to avoid carbs.  Last night we made Voodles by slicing a Mexican Squash into thin strips that imitated noodles.  Tonight we made Cauliflower Couscous by pulsing cauliflower flowerets in a food processor until they were reduced to the size of Couscous granules and then sautéing them in butter with minced garlic and green peas.  It makes an attractive dish that has almost no carbs.

Suzette and I both toasted a slice of her delicious banana nut bread and smeared it with butter and boysenberry preserves that I ate with a cup of tea.

I heated the PPI Poached Salmon and Couscous with Cream Sauce from Saturday evening’s meal.  The Couscous was really delicious. We sautéed rehydrated cranraisins, pinon nuts, and 1 cup of Couscous in butter until the nuts began to turn golden brown.  I then added 1 ½ cups of boiling water and simmer the covered pot for ten minutes and then turned off the heat and let it steam a bit and the fluffed the Couscous. It was perfect, not too wet and not too dry or scorched. Next time I would add some minced onion.

At 4:20 I rode the small circle, about 3 ½ miles in about 35 minutes  in a pretty strong gusting wind.

I made a tonic and lime drink and laid down on the couch to watch the news at 5:00.  Suzette arrived at about 5:10.  She had her evening cocktail and then we started making dinner.  The menu was Cajun BBQ Shrimp.   We used the Paul Prudhomme recipe from the Louisiana Kitchen.  Here it is.

We use a variation on his standard seasoning. I mixed ½ tsp. of cayenne, ½ tsp. of salt, 1 tsp of white pepper and 2 T. of Italian seasoning.  Suzette then melted 8 oz. of butter in a large enameled casserole (we don’t use a Dutch oven over an open fire) and 1 ½ tsp. of Worcestershire sauce, 1=1/2 tsp of minced garlic, and the seasonings.

Then she added the shrimp and tossed them to coat with the sauce. After 3 minutes she added 5 more T. of butter, 3/4 cup of dashi, and 12 oz. of beer and the dish was ready.

We made a pile of Couscous in a pasta bowl spooned shrimp and sauce on top.



Actually I toasted slices of Trader Joe’s baguette that we dipped into the sauce.
We drank beer with the meal.

After dinner we went to the store to get the new tenants settled in and pay Sergio for the repairs and construction of the partition.

We were home by 7:30.

We did not sleep well last night so we went to bed early tonight around 9:00.

I opened the bag of Southern pecan cookies today and snacked on several during the day.

Bon Appetit