Sea Food - Peixe Oporto (Baked Fish with Port Wine Sauce)

Peixe Oporto (Baked Fish with Port Wine Sauce)

Ingredients for Peixe Oporto

1 1/2 lb Sea bream or other suitable
-white fish
1 oz Butter
2/3 c Port wine
2 Egg yolks
1 tb Cream
Paprika
Salt for taste

DIRECTION:
Prepare the fish and season with salt and paprika. Bake it with the butter
in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to 20
minutes. Strain of the liquor from the dish and cook quickly in a saucepan
to reduce it a little. Cool, and beat in the egg yolks, add the cream and
reheat very gently but do not bring to the simmering point. Pour the sauce
over the fish and serve with Savory Rice (opt.)

Sea Food Recipe - CRAB Curry

CRAB Curry

Ingredients for CRAB Curry

Crabs 6 large
Coconut, scraped 1/2
Garlic 8 cloves
Whole dry red chillies 8
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Oil 1 tablespoon
Onion , sliced 1 large
Tamarind pulp 1 tablespoon
Salt to taste
Garam masala powder 1 teaspoon


DIRECTION:

Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.

Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.

Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done.

Sprinkle with garam masala powder and serve hot

Pork Recipe - Zucchini And Pork Soup

Zucchini And Pork Soup


Ingredients for Zucchini And Pork Soup

5 Lean Pork Tenderloin Chops

1/2 Cup Fine Wheat Flour

2 Teaspoons Of Extra Virgin Olive Oil

1 Large Diced Onion

2 Teaspoons Minced Fresh Garlic

1 Cup Diced Green Bell Pepper

2 Sliced Large Ripe Zucchinis

1/8 Cup Chopped Sun Dried Tomatoes

2 Tablespoons Parmesan Cheese

2 Cups Chopped Mushrooms

1 Can Sliced Tomatoes

2 Cans Of Chicken Base

1 Pinch Table Salt

1 Pinch Black Pepper



Information:

Serving Size 5

310 Calories Per Serving

8 Grams Of Fat



DIRECTIONS:

Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes

Party Recipe - Pineapple Pie

Pineapple Pie


Ingredients for Pineapple Pie

For Crust

300 gm marie or other unsalted biscuits.
1 tbsp melted butter
1 tbsp icing sugar
1 tbsp pie plate

For Filling

1 cup chopped canned pineapple
1 cup drained syrup
1 1/2 tbsp cornflour
Few drops yellow colour
1/4 tbsp pineapple essence

For Topping

1 cup fresh cream
2 tbsp icing or ground sugar

Method : for Crust

1. Use a grinder to crumble biscuits to fine crumbs.
2. Add sugar and butter. If it feels too dry add a tbsp of milk.
3. Grease pie plate.
4. Put mixture and press down evenly on base and sides.
5. Firm down the mixture.
6. Allow to set firmly in freezer.

Method : for Filling

1. Meanwhile take all ingredients of filling and heat in a heavy saucepan.
2. Stir continuously.
3. When thick take off from fire and cool.
4. Spread mixture onto the crust evenly chill to set.

Method : for Topping

1. Over a bowl of chilled water beat the cream with a hand beater to incorporate air .
2. Beat in small sharp upward strokes.
3. Add sugar and gently mix till thick, light and fluffy.
4. Spread onto filling to cover and form peaks all over.
5. Chill for 3-4 hours before serving.

Chicken Recipe - Chicken Spaghetti

Chicken Spaghetti


Ingredients for Chicken Spaghetti

3 Boneless, Skinless Chicken Breasts Boiled

Mixed Herbs

1 Can Tomatoes

1 Can Green Chilies

1 Cup Fresh Graded Cheddar Cheese

1 Cup Fresh Shredded Velveeta Cheese

1 12 Ounce Package Spaghetti


Information:

Serving Size 6

280 Calories Per Serving

11 Grams Of Fat



DIRECTIONS:

Preheat oven to 350. Shred cooked chicken into a large bowl. Add tomatoes, Soup, Cheddar cheese and Velveeta cheese along with the herbs mix. Boil spaghetti according to the package directions and strain. Add to the chicken mixture and blend well. Pour into 3 quart baking dish, cover and bake for 35 minutes

Chicken Recipe - Chicken Noodle Soup

Chicken Noodle Soup


Ingredients for Chicken Noodle Soup

1 Package Ramen Noodles, Chicken Flavored, Broken

1 Package Frozen Green Peas, Thawed

1 Small Jar Sliced Mushrooms, Drained

3 Cups Cubed Or Shredded Cooked Chicken

2 1/4 Cups Water

Salt and Pepper To Taste


Information:

Serving Size 4

190 Calories Per Serving

8 Grams Of Fat


DIRECTIONS:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.

Indian Seafood - Prawn Malaikari

Ingredients for Prawn Malaikari:

• 1 lbs Prawn / Shrimp
  
• 1 cup Cup Coconut Milk
• 1 Medium Size Onion
• 1 tbsp Ginger Paste
• 4 Slitted Green Chili
  
• 1 tsp Red Chili Powder
• Bay Leaf
• 2 tsp Sugar
• 1/2 tsp Turmeric powder
• 2 Whole Cardamom
• 1/2" Cinnamon
• 4 Whole Cloves
• 50 gms Cooking Oil
• Salt to taste

Directions for making Prawn Malaikari:

• Wash and devein in the prawns.
• Rub some turmeric powder and add salt and turmeric on the prawns and keep aside.
• Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle.
• Heat oil and fry onions to a light brown.
• Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes.
• Add the prawns and fry along with the spices for a few minutes.
• Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves).
• Cover the vessel and simmer in medium heat for about 10 minutes.
• Add green chillies. Close the cover for another 10 minutes.
• Serve hot with rice.

Chicken Recipe - Roast Chicken with garlic lemon

Ingredients:

1.8kg chicken
1 preserved or fresh lemon
1 bunch basil
1 fresh bay leaf (or 3 dried)
2 garlic bulbs, sliced across the middle
3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
½ loaf ciabatta , sliced


DIRECTION:

• Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
• After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh - if the juices run clear, it's done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
• To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

Recipe GRILLED CHICKEN BREASTS

STUFFED GRILLED CHICKEN BREASTS

INGREDIENTS

• 6 split chicken breasts
• 1/2 lb Italian sausage meat
• 3 cloves fresh garlic, minced
• 4 strips hickory or maple flavored bacon, chopped
• 1/4 lb fresh mushrooms, finely chopped
• 2 tablespoons butter
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs
• 1/8 teaspoon each onion and garlic powder
• 1 cup sherry
• 6 bacon strips
• salt and pepper, to taste
• wooden toothpicks or butcher's string

INSTRUCTIONS

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley.
Season with salt, pepper, onion powder, garlic powder and paprika.
Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
This amazing grill chicken recipe is ready to serve....enjoy the feasts !

Sea Food Recipe: Fish Stock

Fish Stock Recipe
8 oz (225g) fish trimmings - heads, bones, skin etc
1 oz (25g) butter
1 small onion, finely chopped
1 small leek - shredded
2 oz (50g) mushrooms - chopped
1/4 pint (150ml) white wine
1 pint (600ml) water
bouquet garni - that's 1 sprig thyme, 1 bay leaf and 2 sprigs parsley

Cover the fish trimming with cold water and leave for about 2 hours. Drain and chop into small pieces.

Melt the butter and gently fry the onion, leek and mushrooms - about 5 minutes, until softened, but not coloured.

Add the fish and wine and allow it to bubble, then add the water and bouquet garni.

Skim the stock frequently and allow it to simmer for about 25 minutes.

Strain the stock and then use in your recipe.

Maharashtrian Recipe : Batata vada and vada pav

Ingredients for Batata vada and vada pav recipe

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.

Masala

1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),

For tempering

1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil Vada Pav

Direction :

1. Grind ginger, garlic and green chilies together into a paste.

2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.

3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .

5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)

6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.

8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Tip: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.
Variation: Substitute 1 tsp udad dal (split black gram) for mustard seeds in the tempering

Bengali Recipe Shukto

Ingredients for typical bengali Shukto recipe:

kaachkola(plantain ) 1
mulo(radish/daikon) 1 cup
aloo(potato) 1 medium
begun(eggplant) 1 medium
uchche(bittergourd) 1 (slice thinly)
shorshe(mustard seeds) 1-1/2 tbsp.
methi(fenugreek seeds) 1/2 tsp.
posto(poppy seeds) 2 tbsp.
salt to taste 1 tbsp.

Direction :

Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bitter gourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bitter gourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occasionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.