Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

Share

CLAMS CASINO

Ingredients

12 clams washed on the half shell
3 oz green pepper
1/2 tsp chopped garlic
Black pepper to taste
Grated Parmesan cheese to taste
1/2 oz sherry
12 (3/4″) sq. mozzarella cheese
12 (1″) sq. bacon
Chopped parsley
Bread crumbs

How to prepare

Mix green pepper, garlic, pepper, grated cheese and sherry. Place one level tsp of mixture on clam. Top with Mozzarella and bacon. Dust with bread crumbs and parsley. Bake at 400 degrees on baking sheet for 15-20 minutes.

Share

Linguine and Clams

Ingredients

1 pkg linguine (10 oz to 1 Lb.)
2 cans clams with juice
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 sm jar garlic, minced
2 tbsp olive oil

1 can chicken broth (or 1 bottle clam juice)
1 lb mushrooms (optional)
red pepper flakes (optional)
Parmesan Cheese

How to prepare

Saute mushrooms and garlic in olive oil. Add lemon juice, clams with juice, broth, pepper, salt, and red pepper flakes. Bring this to just under a boil and take off of heat. Prepare linguine according to package directions. Drain the pasta and add clam sauce to pasta. Sprinkle with Parmesan cheese

Share

Cilantro pesto fish tacos

Ingredients

Cilantro pesto 88888
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

Share

Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

Share

Yuvetsi

Ingredients

4 lb lamb shoulder or leg
1 minced onion
Salt and pepper to taste
1 3″ stick of cinnamon
2 tbsp of tomato paste
1 cup hot water
1 qt chicken stock
2 cups orzo

How to prepare

Cube lamb into manageable size pieces and brown all over add a minced onion and brown that too now add salt and pepper to taste, a 3″ stick of cinnamon and 2 tbsp of tomato paste mixed with 1 cup hot water cover and simmer for some 20 minutes and then remove cinnamon stick now transfer if necessary to a buttered yuvetsi or oven-proof casserole add 1 qt of stock (chicken is fine or what have you) orzo 2 cups poured over and leveled out now bake at 375f for 40 minutes or so or until the lamb is tender and liquid has absorbed stir, uncover and bake 10 minutes more remove and let stand for 10 minutes or so covered with a dry kitchen towel

Share

Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

Share

Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

Share

Corn and chili chowder

Ingredients

2 poblano peppers, roasted and peeled, one quartered, one finely chopped
1/4 heavy cream or yogurt
1/4 cup loosely packed coriander leaves
5 ears of corn
4 tbsp butter

1/2 med onion, chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric
1/2 cup white wine
2 1/2 cups chicken stock
1/2 red bell pepper, finely chopped
2 cups milk

How to prepare

With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut

Share