{"id":1368,"date":"2020-10-14T10:15:21","date_gmt":"2020-10-14T14:15:21","guid":{"rendered":"https:\/\/www.goute-boudin-quebec.ca\/?p=1368"},"modified":"2025-03-21T13:06:42","modified_gmt":"2025-03-21T17:06:42","slug":"recette-de-boudin-aux-fines-herbes-et-homard-a-la-sauce-epicee","status":"publish","type":"post","link":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/2020\/10\/14\/recette-de-boudin-aux-fines-herbes-et-homard-a-la-sauce-epicee\/","title":{"rendered":"Recette de boudin aux fines herbes et homard \u00e0 la sauce \u00e9pic\u00e9e"},"content":{"rendered":"<p style=\"text-align: center;\">(Sylvain Arsenault)<\/p>\n<p style=\"text-align: center;\">(Pour 4 personnes)<strong>\u00a0<\/strong><\/p>\n<hr width=\"100%\" \/>\n<p style=\"text-align: center;\"><strong>INGR\u00c9DIENTS<\/strong><\/p>\n<hr width=\"100%\" \/>\n<ul>\n<li>2 livres de boudin frais.<\/li>\n<li>Une g\u00e9n\u00e9reuse pinc\u00e9e d\u2019\u00e9pices du jardin\u00a0: Thym, ciboulette et persil.<\/li>\n<li>2 homards de 1 \u00bd &#8211; 2 livres.<\/li>\n<li>Sauce sriracha, ketchup et mayonnaise<\/li>\n<li>Sel de mer ( 1 tasse de sel par gallon d\u2019eau )<\/li>\n<\/ul>\n<hr width=\"100%\" \/>\n<p style=\"text-align: center;\"><strong>\u00c9TAPES<\/strong><\/p>\n<hr width=\"100%\" \/>\n<ol>\n<li>Faire chauffer l\u2019eau jusqu\u2019\u00e0 \u00e9bullition.<\/li>\n<li>Plonger les homards dans l\u2019eau et attendre que l\u2019eau devienne bouillante \u00e0 nouveau.<\/li>\n<li>Compter 5 minutes et retirer les homards<\/li>\n<li>Casser les queues de homards et les fendre en 2 parties \u00e9gales, sur le dessus.<\/li>\n<li>Retirer la chair, la couper en petits cubes et m\u00e9langer avec la sauce \u00e9pic\u00e9e.<\/li>\n<li>Remettre la chair dans la queue de homard.<\/li>\n<li>D\u00e9poser au BBQ pour environ 10 minutes, la coquille sur le grill, le couvercle ferm\u00e9.<\/li>\n<li>Prendre une assiette d\u2019aluminium et graisser le fond d\u2019une huile \u00e0 cuisson.<\/li>\n<li>D\u00e9poser les boudins dans l\u2019assiette.<\/li>\n<li>Y incorporer les fines herbes et bien m\u00e9langer.<\/li>\n<li>Faire chauffer en m\u00eame temps que les queues de homard sur le BBQ.<\/li>\n<li>Retourner les boudins aux 2 minutes environ.<\/li>\n<\/ol>\n<hr width=\"100%\" \/>\n<p style=\"text-align: center;\"><strong>SAUCE \u00c9PIC\u00c9E<\/strong><\/p>\n<hr width=\"100%\" \/>\n<ul>\n<li>1 cuill\u00e8re \u00e0 soupe de ketchup et 1 cuill\u00e8re \u00e0 soupe de mayonnaise avec une demie cuill\u00e8re de sauce sriracha.<\/li>\n<li>Ou, mayonnaise \u00e9pic\u00e9e d\u00e9j\u00e0 pr\u00e9par\u00e9e.<\/li>\n<\/ul>\n<hr width=\"100%\" \/>\n<p style=\"text-align: center;\"><strong>ACCOMPAGNEMENT<\/strong><\/p>\n<hr width=\"100%\" \/>\n<p>Salade verte, pommes en rondelles, noix de grenoble et \u00a0huile d\u2019olive .<\/p>\n<hr \/>\n<p style=\"text-align: center;\">PR\u00c9SENTATION<\/p>\n<hr \/>\n<p><img decoding=\"async\" class=\"size-thumbnail wp-image-1444 aligncenter\" src=\"https:\/\/www.goute-boudin-quebec.ca\/wp-content\/uploads\/2020\/12\/boudin-et-homard-Sylvain-e1607451166625-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.goute-boudin-quebec.ca\/wp-content\/uploads\/2020\/12\/boudin-et-homard-Sylvain-e1607451166625-150x150.jpg 150w, https:\/\/www.goute-boudin-quebec.ca\/wp-content\/uploads\/2020\/12\/boudin-et-homard-Sylvain-e1607451166625-60x60.jpg 60w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/p>\n<hr \/>\n<p style=\"text-align: center;\"><strong>LE BON ACCORD VIN<br \/>\n<\/strong><\/p>\n<hr \/>\n<p style=\"text-align: left;\"><strong><br \/>\n<\/strong>Un Beaujolais Gamay de type :<\/p>\n<p style=\"text-align: left; padding-left: 30px;\">Moulin \u00e0 vents<br \/>\nFleury ou<br \/>\nMorgon.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Sylvain Arsenault) (Pour 4 personnes)\u00a0 INGR\u00c9DIENTS 2 livres de boudin frais. Une g\u00e9n\u00e9reuse pinc\u00e9e d\u2019\u00e9pices du jardin\u00a0: Thym, ciboulette et persil. 2 homards de 1 \u00bd &#8211; 2 livres. Sauce sriracha, ketchup et mayonnaise Sel de mer ( 1 tasse de sel par gallon d\u2019eau ) \u00c9TAPES Faire chauffer l\u2019eau jusqu\u2019\u00e0 \u00e9bullition. Plonger les homards [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,121],"tags":[23],"class_list":["post-1368","post","type-post","status-publish","format-standard","hentry","category-recettes","category-soirees-recettes","tag-recettes"],"_links":{"self":[{"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/posts\/1368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/comments?post=1368"}],"version-history":[{"count":9,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/posts\/1368\/revisions"}],"predecessor-version":[{"id":1490,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/posts\/1368\/revisions\/1490"}],"wp:attachment":[{"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/media?parent=1368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/categories?post=1368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goute-boudin-quebec.ca\/accueil\/wp-json\/wp\/v2\/tags?post=1368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}