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Marinated Cauliflower with Graines a Roussir & Preserved Lemon

June 8, 2014 by Ariel 1 Comment

Sample-Image-680

Marinated Cauliflower with Graines a Roussir & Preserved Lemon
 
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Prep time
1 hour 15 mins
Total time
1 hour 15 mins
 
Author: ZestyAndSpicy.com
Recipe type: Appetizer
Ingredients
  • 3 cups of small cauliflower florets
  • ¼ cup of green olives (about 10), finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 1 preserved lemon, chopped
  • 1 tablespoon of chopped fresh coriander leaves
  • ½ teaspoon of powdered graines a roussir
  • Salt & pepper to taste
Instructions
  1. - Prep the cauliflower and keep only the florets. Measure about 3 cups of florets, steam them for 10 minutes.
  2. - Mix all the other ingredients in a big salad bowl and then mix in your steamed cauliflower.
  3. - Leave in the fridge to marinate for at least 1 hour before serving.
3.2.2885

Filed Under: Appetizer, Gluten Free, Recipes, Salads, Side Dish, Tapas, Vegetables, Vegetarian, Zesty Tagged With: ariel rebel, arielrebel, cauliflower, creole, easy, fast, flavorful, florets, Graines à Roussir, lemon, marinated, preserved lemons, quick, recipe, simple, summer, tangy

Graines a Roussir

April 12, 2014 by Ariel 3 Comments

Graine_a_roussir

Here’s an easy recipe for an amazing and versatile spice blend that comes from the Caribbean!  My step dad has a lot of family in Guadeloupe and this is where I was exposed to the delicious French Caribbean cuisine.  I’m a sucker for a good chicken colombo and I always have some roucou in my fridge.

The only name I know for this blend is in French and it’s called: graines à roussir.  If I was to give you a quick French course, the word “graines” means seeds and “roussir” means burn lightly, roast, turn brown.. you get the idea?  I guess the best way to translate this would be: seeds to burn lightly.

That’s what you will want to do with these before either use them whole or in powder form, grill them gently on the stove top till they start smelling good and make sure not to burn them.

I usually make a bunch in advance, roast the pack, process it to powder and keep the powder for easier use.  Although I’m sure doing it right on the spot is a much better option if you want maximum flavour.

Personally, I enjoy the simplicity of always having some already grounded in a small container.  Mainly used as rubs for red meats, chicken or fish but you can also use them for a ton of other things like sauces and even bread!

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Filed Under: Ingredient Spotlight, Recipes, Spice Blend Tagged With: ariel rebel, arielrebel, Caribbean, chicken colombo, cuisine, cumin seeds, fennel, fenugreek, french, Graines à Roussir, Guadeloupe, mustard seeds, recette, recipe, seeds to burn lightly, yellow

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