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Recipes
Lemongrass Coconut Chicken Soup
By es123
This delicious soup is based on a traditional Thai dish, tom yung gai
- 1 tablespoon grapeseed or canola oil
- 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife
- 2 medium onions, sliced 1/8 inch thick
- 2 Thai or serrano chiles, stemmed but not seeded, minced (optional)
- 2 boneless skinless chicken breasts, cut into 1/4-inch strips
- 3 tablespoons fish sauce (nam pla)
- 6 cups Master Chicken Broth or low-sodium canned chicken broth
- 1/2 cup coconut milk
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon thinly sliced scallion greens
Shrimp Pinwheels
By es123
1. In a medium bowl, mash avocado with a fork
- 1 ripe avocado halved, seeded, and peeled
- 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/2 cup Shrimp cocktail sauce
- 6 10-inch plain flour tortillas green, red, ...
- 3 cups shredded spinach leaves
- 2/3 cup smoked almonds chopped
- 10 ounces peeled and deveined cooked shrimp chopped
Shrimp Dumplings
By es123
Pull 1 wrapper off the stack and place on a flat work surface
- Chili Oil:
- 12 round dumpling wrappers
- 12 cilantro leaves
- 12 medium shrimp uncooked, peeled, deveined, tails removed
- 1 recipe Chili Oil, recipe follows
- 1 egg, beaten
- Semolina, for dusting pan
- Vegetable or peanut oil, for frying dumplings
- Mango slices, as accompaniment
- 1 recipe Saffron-Coconut Milk Sauce, recipe follows
- 7 Thai bird chiles, seeded
- 2 teaspoons sambal oelek*
- 1/2 cup grapeseed oil
- Saffron-Coconut Milk Sauce:
- 1/8 teaspoon saffron
- 2 tablespoons white wine
- 1 can coconut milk
- 1 1/2 cups heavy cream
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Rice with Octopus (Arroz com Polvo)
By es123
Usually the frozen octopus as been cleaned and ready to prepare but you may want to take a meat tenderizer to it
- 3 pound frozen octopus, thawed
- 1 cup water1 medium onion, unpeeled
- 2 tablespoons olive oil1 large onion, peeled, coarse chopped
- 2 cloves garlic
- 1 bay leaf
- 1/4 cup finely chopped parsley
- Coarse salt as needed
- Pinch crush dried chili pepper
- 2 cups long grain rice (not instant or parboiled)
- 4 1/2 cups cooking broth*
- 1/2 cup fresh cilantro, finely chopped
Curry of Spinach and Eggplant
By es123
Preparing the Eggplant: Wash the eggplant, cut off and discard the green cap, and cut the purple part lengthwise i...
- For the Curry:
- 1 large, firm, shiny eggplant (about 1 1/2 pounds)
- 1/2 teaspoon coarse salt
- 2 tablespoons black or yellow mustard seeds
- 6 tablespoons clarified butter
- 1 large onion, diced (1 1/2 cups)
- 1/2 teaspoon salt
- 2 tablespoons chopped garlic (3 to 4 large cloves)
- 2 tablespoons freshly grated ginger
- 3 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 2 tomatoes, peeled, seeded, and diced
- 1 cup water
- 1 tablespoon palm sugar (or light brown sugar)
- For the Finish:
- 2 bunches (20 ounces) fresh spinach, washed, stemmed, and cut into 2-inch slices
- Special Equipment Suggested:
- A 6-inch frying pan
- A 12-inch frying pan
- A 10-inch saucepan
Montauk Seafood Salad
By es123
To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to ...
- For the seafood:
- 8 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
- 1 pound sea scallops (10 to 12)
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
- For the sauce:
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- To assemble:
- 3/4 cup medium-diced celery (2 stalks)
- 3 tablespoons chopped fresh parsley leaves
- Thinly sliced lemon, for garnish
Lobster / Shrimp Broth
By es123
1. Split the lobster bodies lengthwise and remove the head sacs
- 2 1/2 About 2 1/2 pounds lobster bodies, emply lobster shells, and shrimp heads/shells
- 2 tablespoons olive oil
- 10 cloves garlic, peeled and sliced
- 4 medium onions, peeled and sliced (or an equivalent amount of leek tops, washed and sliced)
- 4 celery stalks, washed and chopped
- 4 carrots, peeled and sliced
- 1 bulb fennel, chopped, if available (or 1 teaspoon fennel seeds, cracked)
- 1 1/2 gallons water
- 750 ml dry white wine
- 1 28-ounce can peeled tomatoes, cut up, with juice
- 2 tablespoons black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 teaspoon saffron
- 2 bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh tarragon
- 6 sprigs fresh parsley
Caribbean Shrimp
By es123
Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/8 teaspoon ground black pepper
- 1 large onion, chopped (about 1 cup)
- 1 large green pepper, chopped (about 1 cup)
- 1 fresh or canned jalapeño pepper, minced
- 1/4 teaspoon crushed red pepper
- 1 jar (16 ounces) Pace® Salsa Verde
- 1/2 cup unsweetened coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 2 cups hot cooked regular long-grain white rice
- Lime slice
- Fresh cilantro leaves (optional)
Bacalhau
By es123
Cozinhe o lombo de bacalhau (já dessalgado) em água fervente por cerca de 3 minutos
- 600 gr de lombo de bacalhau dessalgado(s)
- 300 gr de batata em rodelas, sem casca(s)
- 2 unidade(s) de cebola em rodelas
- 2 unidade(s) de tomate em rodelas
- 2 folha(s) de louro
- 1 ramo(s) de alecrim fresco(s)
- 100 ml de vinho branco
- 200 ml de azeite
- quanto baste de pimenta-do-reino branca
Vatapa de Peixe e Camarao - Emeril
By es123
Heat a Dutch oven or large pot over medium-high heat and add the olive oil
- 1 cup dried shrimp
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1/2 cup ground, toasted cashew nuts
- 1/2 cup ground, toasted blanched almonds
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced, seeded red chile peppers
- 4 cups fish or shrimp stock
- 1 (14-ounce) can coconut milk
- 2 tablespoons fresh lime juice
- 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
- 1 pound shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro leaves
- 6 lime wedges, for garnish
- Steamed long grain white rice, accompaniment