Classic Baked Macaroni and Cheese
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
Directions:
1 Preheat oven to 400°F.
2 Cook and drain macaroni according to package directions; set aside.
3 In a large saucepan melt butter.
4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5 Pour milk and cream in gradually; stirring constantly.
6 Bring to boiling point and boil 2 minutes (stirring constantly).
7 Reduce heat and cook (stirring constantly) 10 minutes.
8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9 Turn off flame.
10 Add macaroni to the saucepan and toss to coat with the cheese sauce.
11 Transfer macaroni to a buttered baking dish.
12 Sprinkle with breadcrumbs.
13 Bake 20 minutes until the top is golden brown.
14 (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Veg Dim Sum
Ingredients for Veg Dim Sum
Carrots (chopped) 100 gms
Snow peas 100 gms
Celery (chopped) 50 gms
Water chestnut (chopped) 80 gms
Bamboo shoot (chopped) 20 gms
Shitake mushrooms (chopped) 50 gms
Soy sauce 2 tbs
Oil 2 tsp
Sugar 1 tsp
Salt 1 ½ tsp
Sesame oil 1 tsp
Pepper to taste
Dim Sum wrapper 12 nos
Tapioca flour 2 tbs
Method for Veg Dim Sum
Blanch all the vegetables briefly in a large pot of boiling water and set aside
Now heat oil in wok and saute chopped celery and add soy sauce and seasoning, add tapioca flour and simmer till thick
Chilli prawns
Chilli prawns
Ingredients for Chilli prawns
Prawns ½ kg
Shitake mushrooms (sliced)
200 gms garlic, minced
6 cloves
Thai chilli paste 2 tbsp
Oyster sauce 4 tbsp
Oil for sauteing
Little bit of salt
Spring onion 1 spring
Red chilli4
Pokchoy 1 bunch
Method for Chilli prawns
Mix oyster sauce and roasted red chilli paste
Heat pan, saute garlic
When half cooked, add mushrooms and prawns
Cover and let prawns cook
Lower the fire once the sauce from prawns starts to boul
When the shell is rich orange, add in the chilli and oyster mix
Stir to make sure all the prawns are covered with the chilli oyster mix
Turn off the fire
Serve with sauteed pokchoy
Tuna nicoise salad
Tuna nicoise salad
Ingredient for Tuna nicoise salad
Extra virgin olive oil: 90 ml
White wine vinegar: 30 ml
Dijon mustard: 10 gm
Garlic clove crushed: 1 piece
Salt and crushed black pepper
For the salad-
Baby potatoes: 250 gm
Ripe plum tomatoes cut into 1/6: 240 gm
Green beans split lengthwise into two: 250 gm
Onion, sliced into rings: 80 gm
Kalamata olives: 80 gm
Eggs, hardboiled, cut into ¼: 5 pieces
Tuna, poached in olive oil: 200 gm
Anchovy fillets: 50 gm
Basil leaves: 20 gm
Capers: 10 gm
Balsamic vinegar: a dash
Direction for Tuna nicoise salad
Cook potatoes in large pot of boiling salter water until tender. Keep aside to cool. In the same water, cook the beans until bright green and crisp. Refresh in cold water. Drain and keep along with potatoes. Meanwhile, in a bowl whisk together the olive oil, garlic, dijon mustard and white wine vinegar. Season with salt and black pepper. Break tuna into bite sized chunks. Finally, to assemble take a salad bowl, add all the ingredients. Drizzle dressing over. Garnish with a few basil leaves, anchovies and a dash of balsamic.
Hilsa/Ilish/Elish with white wine
Hilsa/Ilish/Elish with white wine
Ingredients Hilsa/Ilish/Elish with white wine
500 gm hilsa fillet
100 gm butter
200 ml white wine
2 garlic cloves, chopped
½ tsp lemon juice
½ tsp mustard paste
1 dessert spoon fresh cream
Salt and pepper to taste
DIRECTION FOR HILSA/ILISH/ELISH WITH WHITE WINE:
Marinade the hilsa with chopped garlic, lemon juice, mustard paste, salt and pepper. Leave the marinade fillet in the fridge for 1 hour. To prepare the white wine sauce, heat butter in a pan, add white wine and cream. Stir quickly on a low flame till the ingredients have mixed well. Heat the grilling pan and grill the fillet on both side on a low flame for 5-7 min.
Serve with the white wine sauce
Ingredients Hilsa/Ilish/Elish with white wine
500 gm hilsa fillet
100 gm butter
200 ml white wine
2 garlic cloves, chopped
½ tsp lemon juice
½ tsp mustard paste
1 dessert spoon fresh cream
Salt and pepper to taste
DIRECTION FOR HILSA/ILISH/ELISH WITH WHITE WINE:
Marinade the hilsa with chopped garlic, lemon juice, mustard paste, salt and pepper. Leave the marinade fillet in the fridge for 1 hour. To prepare the white wine sauce, heat butter in a pan, add white wine and cream. Stir quickly on a low flame till the ingredients have mixed well. Heat the grilling pan and grill the fillet on both side on a low flame for 5-7 min.
Serve with the white wine sauce
Hilsa Mussallam Elish-Ilish
Ingredients Hilsa Mussallam (Elish-Ilish)
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
Mexican Tortilla Skillet
Ingredients for Mexican Tortilla Skillet
1 pound ground beef
1 clove garlic, minced
1 packet store-bought or homemade taco seasoning mix
6 burrito-size flour tortillas
2 cups pureed canned or fresh tomatoes
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 green bell pepper (optional), seeded and chopped
Preparation
1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.
Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce
Ingredients for Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce
Kebabs:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon salt
2 garlic cloves, minced
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
16 cherry tomatoes
16 (2-inch) pieces yellow bell peppers
16 (1/2-inch) wedges red onion
Cooking spray
Sauce:
1/2 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 garlic clove, chopped
1 small jalapeño pepper, seeded and minced
Preparation
1. Prepare grill to medium-high heat.
2. To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
3. To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.
Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.
Masala fried prawn
Masala fried prawn
Ingredients for Masala fried prawn
Prawns: 10 (medium size)
Ginger garlic paste: 1 tsp
Curry leaves: 15
Lemon juice: 1 tsp
Green chilli (chopped)
Rice flour: 1 tsp
Corn flour: 1 tsp
Red chilli powder: ½ tsp
Salt to taste
Turmeric powder: ½ tsp
Onion (chopped): 1 tsp
Tomato (chopped): 1 tsp
Garlic (chopped): 1 tsp
Oil: ½ tsp
Direction for Masala fried prawn
Take prawns, de-skin and devain leaving the tail on
Marinate with salt, ginger-garlic paste and lime juice
Add corn flour and rice flour to the prawns and mix well
Deep fry the prawns till golden brown
Take a pan, add oil, sauté garlic, curry leaves, onion and tomato
Add chilli powder, turmeric powder and salt
Toss jhinga in the masala and serve hot
Ingredients for Masala fried prawn
Prawns: 10 (medium size)
Ginger garlic paste: 1 tsp
Curry leaves: 15
Lemon juice: 1 tsp
Green chilli (chopped)
Rice flour: 1 tsp
Corn flour: 1 tsp
Red chilli powder: ½ tsp
Salt to taste
Turmeric powder: ½ tsp
Onion (chopped): 1 tsp
Tomato (chopped): 1 tsp
Garlic (chopped): 1 tsp
Oil: ½ tsp
Direction for Masala fried prawn
Take prawns, de-skin and devain leaving the tail on
Marinate with salt, ginger-garlic paste and lime juice
Add corn flour and rice flour to the prawns and mix well
Deep fry the prawns till golden brown
Take a pan, add oil, sauté garlic, curry leaves, onion and tomato
Add chilli powder, turmeric powder and salt
Toss jhinga in the masala and serve hot
Lal mass (goat curry)
Lal mass (goat curry)
Ingredients for lal mass
Goat curry cut: 1 kg
Refined oil: 200ml
Onions: 300 gms
Ginger garlic: 100 gms
Whole spices (black & green cardamom, cinnamon stick, bay leaves, black peppercorn): 20 gms
Salt to taste
Red chilli (whole): 20 gms
Coriander powder: 10 gms
Turmeric powder: 05 gms
Curd: 100 gms
Tomato puree: 200 gms
garam masala: 10gms
Direction for lal mass
Heat the oil and add spices, cook till it starts crackling.
Add chopped onion and cook till golden brown in colour
Add chopped ginger garlic, goat curry and cook till the oil separates from the meat. Soak red chillies in water and make fine paste and mix. Add all spices except garam masala, add beaten curd and cover it with a lid and cook on slow fire. Add tomato puree and cook till mutton pieces are well cooked. Finish with garam masala
Ingredients for lal mass
Goat curry cut: 1 kg
Refined oil: 200ml
Onions: 300 gms
Ginger garlic: 100 gms
Whole spices (black & green cardamom, cinnamon stick, bay leaves, black peppercorn): 20 gms
Salt to taste
Red chilli (whole): 20 gms
Coriander powder: 10 gms
Turmeric powder: 05 gms
Curd: 100 gms
Tomato puree: 200 gms
garam masala: 10gms
Direction for lal mass
Heat the oil and add spices, cook till it starts crackling.
Add chopped onion and cook till golden brown in colour
Add chopped ginger garlic, goat curry and cook till the oil separates from the meat. Soak red chillies in water and make fine paste and mix. Add all spices except garam masala, add beaten curd and cover it with a lid and cook on slow fire. Add tomato puree and cook till mutton pieces are well cooked. Finish with garam masala
Pasta with pesto sauce
Pasta with pesto sauce
Ingredients for pasta with pesto sauce
Basil leaves: 55 gms
Pine nuts: 20 gms
Garlic: one or two cloves
Parmesan (two years old): 40 gms
Sardinian pecorino cheese: 10 gms
Coarse salt: a few grain
Extra virgin olive oil from the liqurian Riviera: 550gms
Direction for pasta with pesto sauce
Wash the basil leaves in plenty of cold water. Leave them to dry on a towel. You can also use a hand-operated salad spinner. During this process, pay attention not to break, crush or rub the basil leaves. You need to use a marble mortar and wooden pestle when making Genoese pesto. Once clean, crush the garlic and pine nuts in the mortar until they are creamy. Add the dry basil leaves a few at a time, and salt. Don’t beat the mixture, but use the pestle with a delicate movement, rotating it against the sides of the mortar. This movement is necessary to extract the essential oils from the veins of the basil leaves, which are therefore not broken but rubbed against the side of the mortar. Continue this movement until the sauce is homogeneous and well-mixed, and the basil is very fine. Add the parmesan and the Sardinian pecorino cheese. Slowly add the extra virgin olive oil and stir again with a wooden spoon until the cheese is mixed in.
Ingredients for pasta with pesto sauce
Basil leaves: 55 gms
Pine nuts: 20 gms
Garlic: one or two cloves
Parmesan (two years old): 40 gms
Sardinian pecorino cheese: 10 gms
Coarse salt: a few grain
Extra virgin olive oil from the liqurian Riviera: 550gms
Direction for pasta with pesto sauce
Wash the basil leaves in plenty of cold water. Leave them to dry on a towel. You can also use a hand-operated salad spinner. During this process, pay attention not to break, crush or rub the basil leaves. You need to use a marble mortar and wooden pestle when making Genoese pesto. Once clean, crush the garlic and pine nuts in the mortar until they are creamy. Add the dry basil leaves a few at a time, and salt. Don’t beat the mixture, but use the pestle with a delicate movement, rotating it against the sides of the mortar. This movement is necessary to extract the essential oils from the veins of the basil leaves, which are therefore not broken but rubbed against the side of the mortar. Continue this movement until the sauce is homogeneous and well-mixed, and the basil is very fine. Add the parmesan and the Sardinian pecorino cheese. Slowly add the extra virgin olive oil and stir again with a wooden spoon until the cheese is mixed in.
Spaghetti with wild mushroom
Spaghetti with wild mushroom
Ingredients for Spaghetti with wild mushroom
Olive oil: 3 spoons
Garlic pods: 3 pods
Slice fresh button mushrooms
Dry shitake mushrooms
Dry Chinese or Thai mushrooms
Dry oyster mushrooms
Dry chilli flakes
Black pepper
Direction for Spaghetti with wild mushroom
Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. For shitake, add the whole dry mushrooms to a boiling water for another ½ hour, then let it rest olive oil in a non-stick pan at medium flame. Add three garlic pods with their skin. Add the fresh mushroom slices. Also add the soaked mushroom slices after squeezing their excess water, and serving. Remove the garlic pods and add some salt and grossly chopped parsley. Blanch the spaghetti in abundant boiling water. No need of adding any oil, if you enough boiling water. After adding the spaghetti in water, wait for the boil to start again and then add 10 gms of salt per litre of water in case after mixing the dressing, the spaghetti is too stuck. Mix immediately with the mushroom preparation and sprinkle with fresh parsley and grinded black pepper.
Ingredients for Spaghetti with wild mushroom
Olive oil: 3 spoons
Garlic pods: 3 pods
Slice fresh button mushrooms
Dry shitake mushrooms
Dry Chinese or Thai mushrooms
Dry oyster mushrooms
Dry chilli flakes
Black pepper
Direction for Spaghetti with wild mushroom
Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. For shitake, add the whole dry mushrooms to a boiling water for another ½ hour, then let it rest olive oil in a non-stick pan at medium flame. Add three garlic pods with their skin. Add the fresh mushroom slices. Also add the soaked mushroom slices after squeezing their excess water, and serving. Remove the garlic pods and add some salt and grossly chopped parsley. Blanch the spaghetti in abundant boiling water. No need of adding any oil, if you enough boiling water. After adding the spaghetti in water, wait for the boil to start again and then add 10 gms of salt per litre of water in case after mixing the dressing, the spaghetti is too stuck. Mix immediately with the mushroom preparation and sprinkle with fresh parsley and grinded black pepper.
Cheese fondue
Cheese fondue
Ingredients for Cheese fondue
Swiss Emmenthal (shredded): 225 gms
Gruyere cheese (shredded): 225 gms
Corn starch: 1 tbsp
Garlic juice: 1 tbsp
Dry white wine: 125 ml
Lemon juice: 1 tbsp
Cherry brandy (Kirsch): 1 tbsp
Nutmeg pinch: 1
Broccoli floweret: 50 gms
Carrot sticks: 50 gms
Cherry tomatoes: 50gms
Bell peppers: 50 gms
French bread (cubed): 25 gms
Direction for Cheese fondue
Place the shredded cheese and corn starch in a plastic bag
Seal, shake to coat the cheese with corn starch. Keep aside
Over medium heat, add the wine and lemon juice and bring to a gentle simmer
Gradually stir the cheese into the wine. Add garlic juice
Stir constantly in a cross pattern to prevent the cheese from seizing and balling up
Cook until the cheese is just melted and creamy. Do not let it boil.
Once smooth, add kirsch, and nutmeg.
Transfer the cheese to a fondue-serving pot, set over a flame to keep warm
Arrange and assortment of bite-sized dipping foods on a platter with fondue pot
Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Ingredients for Cheese fondue
Swiss Emmenthal (shredded): 225 gms
Gruyere cheese (shredded): 225 gms
Corn starch: 1 tbsp
Garlic juice: 1 tbsp
Dry white wine: 125 ml
Lemon juice: 1 tbsp
Cherry brandy (Kirsch): 1 tbsp
Nutmeg pinch: 1
Broccoli floweret: 50 gms
Carrot sticks: 50 gms
Cherry tomatoes: 50gms
Bell peppers: 50 gms
French bread (cubed): 25 gms
Direction for Cheese fondue
Place the shredded cheese and corn starch in a plastic bag
Seal, shake to coat the cheese with corn starch. Keep aside
Over medium heat, add the wine and lemon juice and bring to a gentle simmer
Gradually stir the cheese into the wine. Add garlic juice
Stir constantly in a cross pattern to prevent the cheese from seizing and balling up
Cook until the cheese is just melted and creamy. Do not let it boil.
Once smooth, add kirsch, and nutmeg.
Transfer the cheese to a fondue-serving pot, set over a flame to keep warm
Arrange and assortment of bite-sized dipping foods on a platter with fondue pot
Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Seafood - Grilled Marlin with Mango Pineapple Relish and Tequila
Sea food - Grilled Marlin with Mango Pineapple Relish and Tequila
canola oil
1/4 cup onion
1/2-1 each jalepeno, small, seeded, minced
1 each mango, peeled, seeded, diced
1/4 cup roasted red pepper, diced
1/4 cup tequila
1 each lime juice, fresh squeezed
1 tbsp cilantro, fresh, chopped
6 6-oz Marlin steaks or fresh sword, tuna, halibut, shark
1 each pineapple peeled, diced
DIRECTION FOR Grilled Marlin with Mango Pineapple Relish and Tequila
Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish:
Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.
canola oil
1/4 cup onion
1/2-1 each jalepeno, small, seeded, minced
1 each mango, peeled, seeded, diced
1/4 cup roasted red pepper, diced
1/4 cup tequila
1 each lime juice, fresh squeezed
1 tbsp cilantro, fresh, chopped
6 6-oz Marlin steaks or fresh sword, tuna, halibut, shark
1 each pineapple peeled, diced
DIRECTION FOR Grilled Marlin with Mango Pineapple Relish and Tequila
Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish:
Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.
Sea food - Crab with Avocado
Seafood - Crab with Avocado
1 egg yolk
2 tsp Dijon-style mustard
1/2 tsp Worcestshire sauce
2 tsp red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup peanut oil
1 tbsp chili sauce
1/4 cup green onion freshly chopped
4 large stuffed green olives approximately 1/4 cup
1 lb. jumbo or regular lump crabmeat
4 ripe avocados
1/2 head lettuce shredded
Put the yolk in mixing bowl and add mustard, Worcestshire sauce and vinegar. Beat with wire whisk, then add oil gradually, beating rapidly with whisk to incorporate.
When thickened and smooth, mix in the chili sauce, onion, olives and crabmeat. Shred the lettuce and cover the bottom of platter.
Peel avocados and split in half; discard pits. Divide halves again and lay on lettuce. Spoon sauce ove
1 egg yolk
2 tsp Dijon-style mustard
1/2 tsp Worcestshire sauce
2 tsp red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup peanut oil
1 tbsp chili sauce
1/4 cup green onion freshly chopped
4 large stuffed green olives approximately 1/4 cup
1 lb. jumbo or regular lump crabmeat
4 ripe avocados
1/2 head lettuce shredded
Put the yolk in mixing bowl and add mustard, Worcestshire sauce and vinegar. Beat with wire whisk, then add oil gradually, beating rapidly with whisk to incorporate.
When thickened and smooth, mix in the chili sauce, onion, olives and crabmeat. Shred the lettuce and cover the bottom of platter.
Peel avocados and split in half; discard pits. Divide halves again and lay on lettuce. Spoon sauce ove
Seafood - Apricot and Honey Suffed Mackere
Seafood - Apricot and Honey Suffed Mackere
4 small mackerel, cleaned and boned
2 oz. dried apricots
2 tbsp of clear honey
2 oz. fresh white bread crumbs
Quarter pint dry white wine
2 oz. butter
2 tbsp of cream
1 level tbsp of chopped parsley
Salt and pepper to taste
Pre-heat the oven to 375F, chop the apricots and mix with bread crumbs and tarragon.
Stir in the honey and season to taste with salt and pepper.
Remove the heads off mackerel and fill the cavity of the fish with the prepared apricot mixture, butter a large ovenproof dish and arrange the mackerel in it
Pour over the wine, dot with the remaining butter and cover with foil. Bake in the pre-heated oven for about 35 minutes or until tender.
Remove the foil and stir the cream into the juices. Garnish with the parsley and serve immediately
4 small mackerel, cleaned and boned
2 oz. dried apricots
2 tbsp of clear honey
2 oz. fresh white bread crumbs
Quarter pint dry white wine
2 oz. butter
2 tbsp of cream
1 level tbsp of chopped parsley
Salt and pepper to taste
Pre-heat the oven to 375F, chop the apricots and mix with bread crumbs and tarragon.
Stir in the honey and season to taste with salt and pepper.
Remove the heads off mackerel and fill the cavity of the fish with the prepared apricot mixture, butter a large ovenproof dish and arrange the mackerel in it
Pour over the wine, dot with the remaining butter and cover with foil. Bake in the pre-heated oven for about 35 minutes or until tender.
Remove the foil and stir the cream into the juices. Garnish with the parsley and serve immediately
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