shrimp chow mein
Shrimp Chow Mein
1 pound fresh shelled shrimp
1/4 cup soy sauce
2 tablespoons cornstarch
2 chicken bouillon cubes
1 cup boiling water
3 tablespoons vegetable oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1 (16 ounce) can bean sprouts, drained
1 (8 ounce) can water chestnuts, drained and sliced
6 to 8 ounces broccoli
1/4 cup slivered almonds
Thaw shrimp and halve large shrimp. Dissolve bouillon in boiling water, set aside. Mix soy sauce and cornstarch together and add to bouillon mixture. Set aside.
In a 12-inch skillet, heat 2 tablespoons oil until hot. Stir-fry shrimp 6 to 8 minutes. Remove shrimp and set aside.
Add remaining oil and stir-fry onion, mushroom and garlic for about 2 minutes. Remove and set aside.
Add bean sprouts and water chestnuts and stir-fry for 1 minute. Add shrimp and onion mixture. Simmer approximately 5 to 10 minutes.
We may run, walk, stumble, drive, or fly, but let us never lost sight of the reason for the journey, or miss a chance to see a rainbow on the way. — Gloria Gaither
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cajun salmon steaks
Cajun Salmon Steaks
2 servings
2 (6 to 8 ounce) salmon steaks, 1 inch thick
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon Cajun spice blend or blackened redfish seasoning
1/2 medium size green bell pepper, stemmed, seeded and diced
1/2 medium size red or yellow bell pepper, stemmed, seeded and diced
Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon juice, then sprinkle or rub with 1/8 teaspoon spice blend. Sprinkle peppers over fish in center of the pan. Cover dish tightly with plastic wrap and microwave on HIGH (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.
I realize that patriotism is not enough. I must have no hatred or bitterness towards anyone. — Edith Cavell
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trout with bacon
Trout with Bacon (Brythyll a Chig Moch ? Wales)
Serve this with carrots and peas as the English do.
12 slices bacon
6 drawn whole trout (about 5 ounces each)
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground pepper
Minced parsley
Arrange bacon in single layer in broiler pan. Bake uncovered at 400 degrees F for 10 minutes; drain. Sprinkle inside of fish with 2 tablespoons parsley, salt and pepper. arrange fish in single layer on bacon in pan. Cover and cook until fish flakes easily with fork, about 20 minutes. Split fish down center along backbone; remove as many bones as possible.
Serve each fish with 2 bacon slices. Garnish with parsley.
Yields 6 servings.
Without words to objectify and categorize our sensations and place them in relation to one another, we cannot evolve a tradition of what is real in the world. — Ruth Hubbard
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fried fish in pungent sauce
Fried Fish in Pungent Sauce (Escabeche de Pescado Frito)
Escabeche means "pickled" in Spanish, referring to the sweet and sour flavor obtained with brown sugar, ginger and vinegar. This is usually served as an appetizer.
1/4 cup olive oil or vegetable oil
1 1/2 pounds fish fillets, cut into serving pieces
3/4 cup water
2 medium carrots, thinly sliced
2 small onions, sliced
1 small green bell pepper, cut into rings
1 clove garlic, finely chopped
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup vinegar
2 teaspoons cornstarch
Heat oil in skillet until hot. Pat fish dry. Cook over medium heat until fish flakes easily with fork, turning carefully, 8 to 10 minutes.
Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling in 1 1/2-quart saucepan; reduce heat. Cover and simmer 5 minutes.
Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour vegetable mixture over fish.
Yields 8 servings
The first sign of corruption in a society that is still alive is that the end justifies the means. — Georges Bernanos
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steamed clams with sausage
Steamed Clams with Sausage (Ameijoas na Cataplana)
This is a dish which has been around for centuries in Portugal.
2 pounds very small clams, about 1 1/2 inches
1 large onion, thinly sliced
3 cloves garlic, chopped
1 small red or green bell pepper, cut into 1-inch pieces
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
2 tablespoons olive or vegetable oil
1/2 cup dry white wine
1/2 cup chopped fully-cooked smoked ham
1 (5 ounce) package unsliced pepperoni, chopped
1 (16 ounce) can whole tomatoes (with liquid)
2 bay leaves
Clean clams by scrubbing them thoroughly with a stiff brush under cold running water. Place scrubbed clams in a large pot of cold water to which 2/3 cup vinegar to each gallon water has been added. Let clams soak for 20 to 30 minutes, then change the water.
Add a handful of cornmeal to the soaking water to purge the clams even more effectively. Discard any clams that have open, cracked or broken shells.
Cook and stir onion, garlic, pepper, paprika and crushed red pepper in oil in Dutch oven over medium heat until onion is tender. Stir in remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Add clams to vegetable mixture. Cover and simmer 20 minutes without lifting the cover or stirring. Remove bay leaves and any unopened clams. Serve with French bread if desired.
Makes 4 servings.
I have nothing to offer but blood, toil, tears and sweat. — Sir Winston Leonard Spenser Churchill
Technorati Tags: ameijoas na cataplana recipe , portuguese recipes, Seafood
sardine paste
Sardine Paste (Norway)
8 ounces cream cheese
1/2 teaspoon salt
1 tablespoon lemon juice
1 1/2 teaspoons garlic salt
1/4 teaspoon black pepper
2 (3 3/4 ounce) tins boneless, skinless sardines
1 tablespoon chopped parsley
Dash of hot pepper sauce
Capers (for garnish)
Parsley, for garnish
Cream together first 5 ingredients. Drain and mash sardines. Beat into cheese mixture with parsley and pepper sauce. Form into a mound and garnish with capers and chopped parsley.
Serve with toast fingers or thinly sliced bread.
Democracy means government by the uneducated, while aristocracy means government by the badly educated. — Gilbert Keith Chesterton
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pan fried louisiana crab cakes
Pan Fried Louisiana Crab Cakes
1 extra-large egg, beaten
1 tablespoon mayonnaise
Salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon curry powder
3 or 4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 pound fresh jumbo lump crabmeat
3 or 4 tablespoons dry bread crumbs
2 cups corn or peanut oil
Combine egg, mayonnaise and seasonings. Add crabmeat and enough bread crumbs to absorb excess moisture. Stir to blend well. Mixture should be firm enough to hold together. Adjust seasoning as desired. Form crabmeat mixture into 8 patties. Place on wax paper for about 20 minutes to dry slightly.
Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F. Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary. Drain on paper towel.
Never, never, never believe any war will be smooth and easy, or that anyone who embarks on the strange voyage can measure the tides and hurricanes he will encounter. The statesman who yields to war fever must realize that once the signal is given, he is no longer the master of policy but the slave of unforeseeable and uncontrollable events. — Sir Winston Churchill
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dragon shrimp with sweet and sour sauce
Dragon Shrimp with Sweet and Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Marinade
2 tablespoons soy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon pepper
Batter
2 eggs
1 cup water
3/4 cup flour
1/4 cup cornstarch
1/2 cup sliced almonds
1/2 cup chopped cashews
Oil for deep frying
Sweet and Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger
2 tablespoons catsup
2 teaspoons sesame oil
1/4 cup water mixed with 3 tablespoons cornstarch
Peel and devein shrimp, leaving the "boots" on (the "boots" are the last joint of the tail shell with the two fins at the end).
Mix marinade in a bowl and add shrimp. Marinate for one hour.
Mix ingredients for batter, except nuts.
Heat oil for deep frying to about 325 degrees. Hold shrimp by the boots and dip in batter let excess run of, roll in nuts and deep fry until cooked through, three to four minutes. Drain on paper towels.
For sweet and sour sauce: Mix water and corn starch in small bowl. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
Serve with fried rice and stir fried vegetables.
Yields 4 servings.
To repeat what others have said, requires education to challenge it, requires brains. — Mary Pettibone Poole
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trout in aspic
Trout in Aspic
6 cups water
Pinch of salt
6 black peppercorns
2 bay leaves
2 parsley stalks
1 small onion, diced
1 cup dry white wine
4 even-size rainbow trout, gutted and well washed
2 egg whites
2 level tablespoons powdered plain gelatine
Lemon slices (for garnish)
Capers (for garnish)
Sprigs of fresh dill (for garnish)
Combine water, vinegar, salt, peppercorns, bay leaves, parsley stalks, sliced onion and wine in a large kettle. Bring to a boil and allow to simmer for about 30 minutes. Cool slightly and add the fish. Cover and bring back to the simmering point. Allow the fish to cook gently for 5 minutes. Cool in the liquid, uncovered, until lukewarm.
Carefully remove the fish; drain and peel the skin off both sides while the fish is still slightly warm. Strain the liquid and reserve it. Carefully lift the fillets from both sides of the trout, taking care not to break them up. Make sure they are completely free of skin and bones and place them on individual plates, or onto one large serving plate that has a slight well in the center.
Pour reserved fish cooking liquid into a large, deep saucepan and ad egg whites. Place the pan over the heat and whisk by hand using a wire balloon whisk. Allow the mixture to come to the boil, whisking constantly. Egg whites should form a thick frothy crust on top. Stop whisking and allow the liquid and egg whites to boil up the sides of the pan. Remove from heat and allow to subside. Repeat the process twice more and then leave it to settle.
Line a colander with several thicknesses of paper towels or a clean tea towel. Place in a bowl and pour the fish cooking liquid and the egg white into the colander. Let drain slowly. Do not allow the egg white to fall into the clarified liquid. When all the liquid has drained through, remove about 1 cup and dissolve the gelatine in it. Heat again, very gently if necessary to dissolve the gelatine thoroughly. Return the gelatine to the remaining stock, place the bowl in a bowl of ice water to help thicken the gelatine.
Decorate the trout and the base of the dish with lemon slices, capers and fresh dill. When the aspic has become syrupy and slightly thickened, spoon carefully over the decoration to set it. place in the refrigerator until set.
The aspic may be reheated gently by placing the bowl in a pan of hot water. Do not stir the aspic too vigorously or bubbles will form. Chill again until almost set and cover the trout completely in a layer of aspic. Place in the refrigerator until completely set and serve cold.
Superstition is to religion what astrology is to astronomy the mad daughter of a wise mother. — Francois Marie Arouet Voltaire
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baked fish, spanish style
Baked Fish, Spanish Style
1 1/2 pounds fish steaks or fillets
1 1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 medium green bell pepper, cut into rings
1 medium tomato, sliced
1 small onion, sliced
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges
If fish pieces are large, cut into serving pieces. Arrange fish in ungreased 8-inch square baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings and tomato and onion slices. Mix lemon juice, oil and garlic; pour over fish. Cover and bake at 375 degrees F for 15 minutes.
Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer. Garnish with lemon wedges.
Yields 6 servings.
Power tends to corrupt and absolute power corrupts absolutely. — Emerich Edward Dalbert
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