Tuesday, March 18, 2008

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette



INGREDIENTS

* 1/4 cup minced lemon grass (white part only)
* 1/4 cup minced fresh ginger root
* 2 tablespoons minced garlic
* 1/4 tablespoon chopped fresh cilantro
* 1 Thai or serrano chile pepper, minced
* 3/4 cup peanut or canola oil
* 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
*
* 1/4 cup lime juice
* 1/4 cup rice wine vinegar
* 1/2 cup mirin (Japanese sweet wine)
* 2 tablespoons dark soy sauce
* 2 tablespoons cold water
* 3 tablespoons grated lime zest
* 1 tablespoon minced fresh ginger root
* 2 teaspoons fish sauce
* 2 fresh Thai or Serrano chile, seeds removed
* 2 teaspoons minced garlic
* 1/2 cup smooth, unsalted peanut butter
* 1/4 cup peanut oil
* 2 tablespoons chopped fresh mint
* 1 tablespoon chopped fresh cilantro
* 1/4 cup unsalted roasted peanuts, chopped
* Kosher salt to tas

DIRECTIONS

1. Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
2. Preheat a grill for medium-high heat.
3. Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
4. Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.


Read More......

Shrimp and Crabmeat Loaf



INGREDIENTS

* 1 (6 ounce) can small shrimp, drained
* 1 (6 ounce) can crabmeat, drained and flaked
* 1/2 cup mayonnaise
* 1/4 cup thinly sliced green onions
* 1/4 cup diced celery
* 1 (8 ounce) package shredded mozzarella cheese
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 (1 pound) loaf French bread, halved horizontally


DIRECTIONS

1. In a bowl, combine well the shrimp, crab, mayonnaise, green onions, celery, cheese, salt, and pepper.
2. Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
3. Heating instructions: Preheat oven to 400 degrees F (200 degrees C). Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.


Read More......

Thursday, July 19, 2007

Okonomiyaki



INGREDIENTS
1 cup chopped cooked chicken
1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil


DIRECTIONS
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.


Read More......

Carolina Pork Twirl




INGREDIENTS
1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed pork tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste


DIRECTIONS
Preheat a grill for medium heat. When hot, lightly oil the grate.
While the grill is heating, slice the pork tenderloin into flat strips similar to the bacon. Roll up strips of bacon inside strips of pork tenderloin and secure with moistened toothpicks. Season with salt and pepper.
Grill the rolls for about 10 minutes on one side, then turn over. Slather some barbeque sauce over them and cook for another 10 minutes. Remove from the grill and let rest for 2 minutes before serving.


Read More......

Good Glop


INGREDIENTS
1 pound sliced bacon
3 cups shredded Cheddar cheese
4 large green onions, sliced
3 tablespoons mayonnaise
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble.
Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.


Read More......

Wednesday, July 18, 2007

Alaskan Spicy Spinach Dip

INGREDIENTS
2 pounds pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
1/2 cup diced red bell pepper
3 cups spinach, rinsed and chopped


DIRECTIONS
Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.


Read More......

Black Bean Dip

INGREDIENTS
1 (15 ounce) can black beans
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
1/4 cup picante sauce


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.


Read More......

Avocado Dip I


INGREDIENTS
2 avocados
1 cup mayonnaise
1 cup sour cream
1/2 (1 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
1/2 cup shredded lettuce
1 large chopped fresh tomato
2 green onions, chopped
1/2 cup green bell pepper
1/4 cup sliced black olives
DIRECTIONS
Spread refried beans evenly on a medium sized serving platter. If the beans are watery, chill for 20 to 30 minutes.
Peel the avocados and remove the pits. In a food processor, blend the avocados with the mayonnaise, sour cream and taco seasoning until smooth. Pour over the refried beans. Top with cheddar cheese. Add lettuce, tomatoes, green onions, green pepper and black olives if desired. Refrigerate until serving. Serve with your favorite tortilla chips.


Read More......

Baked Tortilla Chips



INGREDIENTS
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole

Read More......

Ruthann's Beefy Bean Dip

INGREDIENTS
2 (19 ounce) cans canned kidney beans, drained
1 (16 ounce) can refried beans
1 small onion
1 pound lean ground beef
1 (4 ounce) can canned jalapeno pepper
1/2 cup hot sauce
1 (1 ounce) package taco seasoning mix
3 bunches green onion, diced
16 ounces Cheddar cheese, shredded


DIRECTIONS
In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

Read More......