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Herb-Packed Snapper

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4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1.
With sharp knife, score skin of fillets several times.
Spread bean

paste evenly over skin.
In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper.
Place wax paper over snapper and press down firmly.
Set aside.
2.
Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid.
Chop tomatoes and set aside.
3.
In large nonstick skillet, heat 1 teaspoon oil.
Place snapper in

skillet, skin-side down; cook 4 minutes.
With spatula, gently turn and cook 3 minutes longer, until cooked through.
Remove snapper to plate and keep warm.
4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through.
Spoon sauce evenly over snapper.

Thai Pork with Basil

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1 lb Pork tenderloin, trimmed of

-all fat and sinew 1 bn Basil (2 cups leaves)

-(Theirs has minty clove -flavour) 4 Scallions

3 tb Peanut oil

2 Cloves garlic

2 3 hot red or green chiles,

-thinly sliced 2 ts Fish sauce

2 ts Soy sauce

1 ts Sugar

1/4 c Chicken stock or water

Thinly slice the pork across the grain.
Wash, dry and stem the basil.
Mince the white part of the scallion.
Cut the green part into 1 inch pieces.
Heat the wok over a high flame.
Swirl in the oil and heat almost to smoking.
Add the garlic, chilies and white part of scallions and cook for 10 seconds.
Add the pork and stir fry for 1 minute.
Add the fish sauce,

soy sauce, sugar, stock and green part of scallions and bring mixture to a boil.
Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked.
The dish is supposed to be soupy.
Serve at once with rice or noodles.
Fragrant dish - noe of the glories of Thai street food.

Poached Cod In Saffron Broth

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——————————POACHING LIQUID——————————
2 c Chicken broth; low sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2″

.
pieces 1 md Carrot; cut into 2″ pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

————————————COD———————————— 4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1.
In large Dutch oven, bring 2 cups water and poaching liquid

ingredients to a boil.
Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids.
Continue simmering liquid until reduced to 1 1/2 cups.
2.
Place cod, leeks, bell pepper and tomato in liquid; bring to a

simmer.
Cover and poach 5-6 minutes, or until cooked through.
3. To serve, divide liquid and vegetables equally among 4 bowls. Cut

cod into large pieces and divide equally among bowls.

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