Fresh Brown Stew Mullet With Olympian Yams Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the ends of the yams, then peel and cut the yams into 1/2-inch-thick circles. Add to a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium heat. Add the brown sugar and stir until thoroughly blended. Stir in the pineapple juice, cinnamon, vanilla and cloves. Taste the mixture to make sure it's sweet to your liking and pour over the yams. Spread the strawberry preserves on top of the yams.
• Cover the dish with aluminum foil and bake until the yams are semi-tender, about 40 minutes. Remove the foil and bake until the yams are caramelized, 20 to 25 minutes more.
• Plate and serve hot. And don't forget to pour the sauce from the baking dish on top!

Steps:

• Preheat a grill to medium-high and lightly oil the grates or preheat the oven to 400 degrees F.
• Grill or roast the yams for 40 to 60 minutes, or until tender.
• Meanwhile, heat the oil, covered, in a large heavy-bottomed saute pan over medium-high heat. Season the fish with the all-purpose seasoning blend, add the fish in the pan, and sear to brown for around 2 minutes per side. After this, reduce the heat down to medium-low. Drop in the green onion, onion, tomato, okra, chile, vinegar, soy sauce, thyme, and butter, using more or less of the fat depending on how rich you want the dish to be. Cover the pan with a lid, and simmer over moderate heat for 30 minutes.
• Once the yams are fully cooked, peel and discard the skins or scoop out the flesh. In a small bowl, combine the yams with the mayonnaise. Season the yams with salt, and pepper, if desired, and serve alongside the fish and sauce.

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.