Hot, garlicky, spicy, delicious! This reminds me of my favorite appetizer at the Blue Point Grill. It is delicious serves with Judy and Mark's rice dish (on this blog) and a green salad with mangoes and cukes. (Inspired by a recipe from The Best Recipes in the World by Mark Bittman.
To serve 4:
7 large garlic cloves, peeled
3 T. olive oil
1-2 jalapeno peppers, fresh is best
6 scallions, trimmed and roughly chopped
1 c. cilantro without any thick stems
2 lb. peeled shrimp
s&p
1/3-1/2 cup lime juice
1/4 c. white wine
With blade running, drop garlic cloves into food processor. When finely minced, stop f.p. and add oil, peppers, S & P, scallions, and cilantro and process until mixture is minced. Add some of the lime juice if mixture seems too dry.
Add green mixture to saute pan and add juice. Heat, stirring for a couple of minutes, and add shrimp. Cook until shrimp is pink, turning 2/3 of the way through. Add wine and more lime juice if you want it more juicy. Also could add orange juice if you want it juicier!
Sunday, July 20, 2008
Thursday, July 10, 2008
Thai Catfish
We had this the other night. It's even good left over!
3 T. canola oil
5 cloves garlic, minced
1/4 c. cold water
1/3 c. sugar
2 c. boiling water
1/4 c. fish sauce
2 lb. catfish fillets, sliced crosswise into 2" pieces
1 c. cilantro leaves, loosely packed
3 scallions, green only, thinly sliced on the bias
1. Mix oil and garlic in small bowl and set aside. Put 1/4 c. water in 12" nonstick skillet and sprinkle sugar evenly into water. Cook over medium heat, gently swirling occasionally - do not stir - till sugar melts and looks caramel color, about 10 min.
2. Stir in garlic mixture and cook for 30 seconds. Take off heat. Slowly whisk in 2 c. water. Return skillet to medium heat and stir in fish sauce and pepper.
3. Lay catfish pieces in skillet without overlapping and turn to coat. Bring to simmer and reduce to medium-low. Cook uncovered about 25 minutes. Serve topped with cilantro and scallions.
3 T. canola oil
5 cloves garlic, minced
1/4 c. cold water
1/3 c. sugar
2 c. boiling water
1/4 c. fish sauce
2 lb. catfish fillets, sliced crosswise into 2" pieces
1 c. cilantro leaves, loosely packed
3 scallions, green only, thinly sliced on the bias
1. Mix oil and garlic in small bowl and set aside. Put 1/4 c. water in 12" nonstick skillet and sprinkle sugar evenly into water. Cook over medium heat, gently swirling occasionally - do not stir - till sugar melts and looks caramel color, about 10 min.
2. Stir in garlic mixture and cook for 30 seconds. Take off heat. Slowly whisk in 2 c. water. Return skillet to medium heat and stir in fish sauce and pepper.
3. Lay catfish pieces in skillet without overlapping and turn to coat. Bring to simmer and reduce to medium-low. Cook uncovered about 25 minutes. Serve topped with cilantro and scallions.
Grilled Rosemary Chicken w. Sweet & Sour Sauce
1 T. plus 1 tsp. minced fresh rosemary
2 tsp. dark brown s ugars
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. crushed red pepper flakes
2 T. canola oil
2-1/2 lb. boneless, skinless chicken thighs or breasts, trimmed of fat
1 c. orange marmalade
1/4 c. rice vinegar
In small bowl, mix 1 T. rosemary with brown sugar, salt, peppers. In shallow pan, drizzle oil over chicken and toss to coat. Sprinkle evenly with rosemary mixture.
Warm marmalade, vinegar, and 1 tsp. rosemary until just warm; set aside.
Grill
2 tsp. dark brown s ugars
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 tsp. crushed red pepper flakes
2 T. canola oil
2-1/2 lb. boneless, skinless chicken thighs or breasts, trimmed of fat
1 c. orange marmalade
1/4 c. rice vinegar
In small bowl, mix 1 T. rosemary with brown sugar, salt, peppers. In shallow pan, drizzle oil over chicken and toss to coat. Sprinkle evenly with rosemary mixture.
Warm marmalade, vinegar, and 1 tsp. rosemary until just warm; set aside.
Grill
Friday, July 4, 2008
Eggplant Dip or Sauce - You Decide!
Melinda told me about this way of cooking eggplant. It's delish!
Dice eggplant, onion, red peppers, mix with some olive oil and roast. When done, mix with tomato paste
Dice eggplant, onion, red peppers, mix with some olive oil and roast. When done, mix with tomato paste
Thursday, July 3, 2008
Dark Greens in Yogurt
This was delicious if you like creamed spinach. Serve at room temp. or slightly warm. (Or cold, though there wasn't any leftover to try...) I found the recipe in Mark Bittman's cookbook The Best Recipes in the World. You can use any greens you want, even spinach!! I used beet greens and chard this time, plus added some extra spices and decreased the yogurt and oil. Yum!
1-2 lb. fresh greens, stems and leaves separated
1 cup (orig. called for 2) non-fat Fage yogurt (orig called for whole-milk yogurt)
1 T olive oil (orig: 2)
1 T. fresh oregano
1 large clove garlic
1/2 tsp. nutmeg
salt and freshly ground pepper
1 T. fresh lemon balm melissa
1. Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop stems and add to pot. After 3 minutes, add the leaves which have been chopped in 2-3 inch pieces. (If combining greens, add the toughest ones first). Cook until all is tender, about 7-10 more minutes. Drain and press greens to get out as much water as possible. Use scissors to chop and separate.
2. Whisk yogurt, oil and spices together. Stir greens into this and serve immediately.
1-2 lb. fresh greens, stems and leaves separated
1 cup (orig. called for 2) non-fat Fage yogurt (orig called for whole-milk yogurt)
1 T olive oil (orig: 2)
1 T. fresh oregano
1 large clove garlic
1/2 tsp. nutmeg
salt and freshly ground pepper
1 T. fresh lemon balm melissa
1. Bring a large pot of water to a boil and add salt. Meanwhile, roughly chop stems and add to pot. After 3 minutes, add the leaves which have been chopped in 2-3 inch pieces. (If combining greens, add the toughest ones first). Cook until all is tender, about 7-10 more minutes. Drain and press greens to get out as much water as possible. Use scissors to chop and separate.
2. Whisk yogurt, oil and spices together. Stir greens into this and serve immediately.
Sushi Madness
It's fun to finally be able to make excellent sushi. Now, I just need to find out how to make the amazing eel avocado rolls they make at Ajihei.
Here's a recipe I found online for Eel Avocado Rolls.
Mussels from Cooking from the Hip by Cat Cora
I borrowed this book from the PtonPublic Lib (call number is 641.597 Cor) and have tried (and modified) several recipes including Mango Sushi, Greek Lamb and Olive Burgers, and ...
Mussels with Saffron Wine Broth and Penne. Here is my version.
SERVES 4
Saffron and mussels are a classic combination. This sauce is inspired by my time in France. I chop the mussels, so you get a piece in every bite. This technique also releases the juices, which mingle with the saffron broth. You can serve this without the pasta, but you'lJ want 10 toast some crusty bread to soak up every drop of the intoxicatingly delicious sauce.
1 large leek, trimmed of all green portions, cleaned,and thinly sliced (I used an onion and 2 scallions)
1/2 cup dry white wine
1 1/2 pounds mussels, cleaned
1 garlic c1ove,minced (large, plus 3 chopped garlic scapes which I added with the onions)
1 1/2 cups fish stock or bottled clam broth (2 c. and I used clam flavored "Better Than Bouillon")
1 teaspoon kosher salt
6 ounces dried penne (about 2 cups) (12oz)
Pinch of saffron threads
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
Preheat a large skil1et with a lid over medium-high heat. Add the leek and the wine and bring to a simmer. Add the mussels and cover the pan. Lift the lid after 2 minutes to check the mussels. Most of the mussels should be open. With tongs, remove opened mussels and set aside in a bowl, because opened mussels will toughen if overcooked. Cover and cook for another minute, then remove any opened mussels and discard any closed mussels. Continue cooking the leek until the liquid has evaporated and the leek is very soft, 1 to 2 minutes. Add the garlic. Cook and stir for 1 minute. Add the fish stock and cook for about 5 minutes, until the liquid is reduced by half.
Meanwhile, bring a large pot of water to a boil. Add the sa1t and pasta and cook until just tender, about 7 minutes.
While the pasta cooks, remove the mussels from their shells and coarscly chop. Return the mussels to the pan with the leek and add the saffron. When the pasta is al dente, drain. Add the pasta to the mussels, raise the heat to medium-high, and heat for 2 to 3 minutes. The pasta will turn saffron-yellow. Garnish with the parsley and lemon zest and serve immediately.
Cooking from the Hip by Cat Cora p. 33
Mussels with Saffron Wine Broth and Penne. Here is my version.
SERVES 4
Saffron and mussels are a classic combination. This sauce is inspired by my time in France. I chop the mussels, so you get a piece in every bite. This technique also releases the juices, which mingle with the saffron broth. You can serve this without the pasta, but you'lJ want 10 toast some crusty bread to soak up every drop of the intoxicatingly delicious sauce.
1 large leek, trimmed of all green portions, cleaned,and thinly sliced (I used an onion and 2 scallions)
1/2 cup dry white wine
1 1/2 pounds mussels, cleaned
1 garlic c1ove,minced (large, plus 3 chopped garlic scapes which I added with the onions)
1 1/2 cups fish stock or bottled clam broth (2 c. and I used clam flavored "Better Than Bouillon")
1 teaspoon kosher salt
6 ounces dried penne (about 2 cups) (12oz)
Pinch of saffron threads
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
Preheat a large skil1et with a lid over medium-high heat. Add the leek and the wine and bring to a simmer. Add the mussels and cover the pan. Lift the lid after 2 minutes to check the mussels. Most of the mussels should be open. With tongs, remove opened mussels and set aside in a bowl, because opened mussels will toughen if overcooked. Cover and cook for another minute, then remove any opened mussels and discard any closed mussels. Continue cooking the leek until the liquid has evaporated and the leek is very soft, 1 to 2 minutes. Add the garlic. Cook and stir for 1 minute. Add the fish stock and cook for about 5 minutes, until the liquid is reduced by half.
Meanwhile, bring a large pot of water to a boil. Add the sa1t and pasta and cook until just tender, about 7 minutes.
While the pasta cooks, remove the mussels from their shells and coarscly chop. Return the mussels to the pan with the leek and add the saffron. When the pasta is al dente, drain. Add the pasta to the mussels, raise the heat to medium-high, and heat for 2 to 3 minutes. The pasta will turn saffron-yellow. Garnish with the parsley and lemon zest and serve immediately.
Cooking from the Hip by Cat Cora p. 33
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