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Recipes
ROUGHY*****Fish with Saffron and Orange en Papillote - 6 Points
By Unblond1
Best with Orange Roughy. Don't leave anything out - it all works together
- 2 servings
- 1 tbsp. EVOO
- 6 - 8 oz. red snapper or orange roughy, halved
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- grated zest and juice of 1/2 orange
- several threads saffron
- 1 small leek, julienned
- 1 small carrot, julienned (I usually "forget" this)
- small handful capers
- 4 sprigs fresh thyme
- splash dry vermouth
SAUCE****Korean Rice or Noodle Bowl Sauce
By Unblond1
01/09/17 - I made this quantity of sauce and served it over two packs PC Udon noodles with 1 diced ripe mango
- Sauce (Yangnyumjang):
- 3 tablespoons soy sauce
- 2 teaspoons lemon juice
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon Korean chili paste (Gochujang), taste as you add
- 1 teaspoon sesame seeds
- 1 teaspoon grated or minced garlic
- 1/2 teaspoon sugar
- 2 – 3 scallions, finely chopped
SHRIMP-Thai Ginger & Sweet Red Chili Shrimp
By Unblond1
*Place* the shrimp in bowl with the sherry and salt and marinate for 30 minutes, tossing every so often
- 12 ounces large shrimp, peeled and de-veined
- 1 tablespoon dry sherry
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 3/4 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 2 tablespoons Thai Sweet Red Chili Sauce
- 1/2 tablespoon jalepeno pepper or red Thai chili, seeded and finely chopped
- 2 - 3 tbsp. water or broth, as needed
- 1/2 teaspoon soy sauce
- 2 scallions, thinly sliced
- 2 tablespoons red bell pepper, finely chopped
- 1/4 teaspoon dark sesame oil
Linguine with Crab, Tomatoes and Peppers
By Unblond1
1. Bring a large pot of salted water to a boil and cook the linguine until al dente
- INGREDIENTS
- ½ pound linguine
- ¼ cup extra-virgin olive oil
- ½ cup jarred sweet pickled pepper rings
- 1 cup cherry tomatoes, halved
- ¼ teaspoon salt
- 2 garlic cloves, very thinly sliced
- ⅛ teaspoon red pepper flakes
- ¼ cup white wine
- 1 teaspoon tomato paste
- 8 ounces fresh lump crabmeat
- ¼ cup basil leaves, shredded
JASMINE*****Congee
By Unblond1
* Place rice in small sieve in a pot of water and rinse well with your fingers until the water turns milky
- 2 servings
- 1/4 cup Thai Jasmine Rice
- 2 1/4 cups chicken broth
- 1 green onion, halved
- 1 1" piece of peeled ginger
- 1 tsp. soy sauce
- 2 - 3 tsp. Pot Sticker sauce
GARLIC*****Spaghetti with Garlic, Olive Oil and Breadcrumbs
By Unblond1
Great for both and easy too 14/03/14 - Update - Topped each serving with two large, chili-dusted, seared scallops
- 3 - 1/2 ounces Catelli smart spaghetti or spaghettini
- 3 tbsp. evoo
- 3 - 4 large cloves garlic, or 1 clove elephant garlic, very thinly sliced or chopped semi-coarsely
- generous pinch red pepper flakes
- pinch of dried or fresh oregano
- freshly ground black pepper and Maldon salt, to taste
- 6 tbsp. panko
- 1/4 lemon, zested and juiced
- 1/4 cup freshly chopped parsley
- 1/4 cup coarsely grated Romano cheese
Harira: Moroccan Chickpea Stew with Chicken and Lentils
By Unblond1
Pick over the chickpeas, cover with cold water, and soak overnight at room temperature
- 1/4 pound dried chickpeas
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced onions
- 1/2 cup diced celery
- 2 teaspoons ground ginger
- 2 teaspoons turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (28-ounce) can diced tomatoes and their juices
- 1 1/2 quarts rich chicken stock
- 1/4 pound dried green lentils
- 1/2 cup long-grain rice
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons fresh lemon juice
- Cilantro sprigs, for garnishing
VODKA*****Bacon Bloody Mary
By Unblond1
14/12/14 - This is great for both
- Bacon Bloody Mary Mix:*
- 5 cups Tomato Juice (2 19 oz. cans is perfect)
- 8 slices Cooked Bacon (roughly chopped, plus bacon strips to garnish)
- 1/3 cup Fresh Squeezed Lemon or lime Juice
- 3 tablespoons Worcestershire Sauce
- 2 teaspoons Chipotles in Adobo Sauce
- 2 Garlic Cloves (smashed)
- 3 tablespoons Freshly Grated Horseradish
- 1 tablespoon Salt
- 1 teaspoon Freshly Cracked Black Pepper
- 2 teaspoons Celery Salt
- 1 teaspoon Cayenne Pepper
- 1/2 teaspoon Ground Ginger
- 6 large pimento Olives (plus some juice to taste)
- Hot Sauce, Optional (I haven't used this yet)
LEFTOVER - Chef Meg's Buffalo Chicken - 6 Points
By Unblond1
* In a small saucepan, combine buffalo sauce ingredients and heat over medium-low heat until warm
- FOR THE BUFFALO SAUCE:
- 3 tbsp. hot sauce
- 2 tbsp. apple-cider vinegar
- 1 tbsp. mustard
- 1 tsp. honey
- 12 oz. cooked boneless, skinless chicken breast, cut into 1" cubes
- FOR THE DIPPING SAUCE:
- 4 tbsp. greek yogurt
- 1 oz. crumbled blue cheese
CHICKEN****Sweet Chili Chicken Rice Bowl
By Unblond1
18/02/15-My creation. VVG for both and bonus easy for me! 19/03/15-UPDATE - I added a couple of rings of fresh pin...
- 6 tablespoons brown basmati rice (1/2 rice cooker cup)
- 6 tablespoons chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 4 ounces poached chicken breast, diced
- 1/4 medium onion, thinly sliced lengthwise
- 1 clove garlic, thinly sliced
- 1/2 medium jalapeno, finely diced
- 1/2 fresh Thai chili, thinly sliced
- 1 cup broccoli florets
- 1 cup sweet pepper chunks
- 2 tablespoons sweet chili sauce (or teriyaki sauce, or black bean garlic sauce)
- 1 cup diced fresh pineapple
- 1 oz. (not more) cashews, chopped or whole