Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

Share

Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

Share

Tortilla soup

Ingredients

1 cup minced onion
2 tbsp olive oil
4 cloves garlic, minced
2 serrano peppers, seeds removed and minced
1/2 cup minced poblano pepper
2 cups chopped tomato pulp

1 quart rich chicken stock
4 dried chile rojos
1 avocado, chopped
2 tbsp lime juice
2 day-old tortillas, cut into 1/2″ strips

1/4 cup crumbled fresh or farmer’s cheese
2 limes quartered coarse salt

How to prepare

Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. Advise diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four.

Share

Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

Share

Cucumber papaya salsa

Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

Share

Fried Avocado

Ingredients

3 green onions minced
3 lg ripe avocados
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 tsp ground coriander or to taste
2 cups cashews chopped
1/3 lb monterey jack cheese shredded
1/2 cup flour
1 1/2 cups fine dry white bread crumbs
oil to deep fry

How to prepare

In bowl place minced onion, avocados, salt and pepper, coriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese. Mixture should be firm enough to roll into a sm balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.

Share

Pasta with white beans, and pepperoni

Ingredients

1 garlic clove, thinly sliced
1 tbsp olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, chopped
16 oz plum tomatoes, with juice, chopped
1/2 tsp basil, crumbled
1/4 tsp oregano, crumbled
1/4 tsp hot red pepper flakes
2/3 cup white beans, canned, drained and rinsed well
1 tbsp fresh parsley, minced
1/4 lb tubular pasta
parmesan cheese, grated

How to prepare

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.

Share

ITALIAN STUFFED CHICKEN BREAST

Ingredients

1/2 cup Tomato sauce
1 teaspoon Parmesan cheese
4 ounces Chicken breast
1/4 teaspoon Dried oregano
1/4 cup Havarti or swiss cheese
1 teaspoon Melted butter
1 tablespoonBread crumbs

How to prepare

Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more.

Share

Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

Share

Cheese & poblano quesadillas

Ingredients

1 1/2 cups grated monterey jack
1 cup ricotta cheese
1/2 cup grated romano cheese
6 flour tortillas
1/3 cup chipotle salsa
4 poblano chiles, roasted, peeled, seeded and julienned

2 tbsp unsalted butter, melted

How to prepare

1. In a bowl, mix together the cheeses.
2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
3. Preheat the oven to 350 degrees f.
4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: – manchego for monterey jack – cotija for romano – panela for ricotta
prepared 3/6/95 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty

Share