Weave a Thousand Flavors

Unfussy Home Style Italian Fish With Peas

Here's one from my poor student, uni days.

Thinking back, no wonder I was always broke - seems like I was feeding the whole dorm on any given night. I have always loved to cook but more than that I love to feed. Call it maternal instincts on overdrive with a dash of cultural idiosyncrasies.

I think such is true of almost all old world cultures - we are feeders!

Don't ever make the mistake of telling us you're full because chances are we're going to shovel another heapful onto your plate at that precise moment. Kid you not.

Speaking of student days, Mum had the foresight to pack some of my trusted cookbooks along with everything else. And thank goodness she packed my tattered , no frills Italian cook book by Nika Hazelton. Long before Batali, it's thanks to Nika that my love for home style honest Italian cuisine blossomed.

I still flip open the old girl every now and then and she never disappoints. This recipe however is an adaptation of one she makes with whole halibut. However, I've been making this simpler and economical version forever and it doesn't disappoint.

What more, its healthful and perfect for even the low-carb dieters.

I'm hoping to pass on my tattered cookbook to my boys when they're off to uni - the real question is how long does sticky tape hold and will they ever bother to open  its archaic pages? I'll let you know in about a decade!

Warm Squid Salad with Edamame and Bell Peppers

Most of us only ever consume calamari or squid in our favorite Italian restaurant and usually deep fried with a bowl of Marinara sauce on the side.

I have been guilty of this as much as the next person. These past few months however as I have been passing the tray of fresh squid in my Asian store there has been whispers of longing in my heart as I have scurried past the aisle.

Had I acted on these whispers in a timely fashion this post would have come to you a lot sooner. The final straw was when my boys this past week took the tongs in their hand, lifted up the beady eyed squid and gleefuly asked me to take some home.

Let me be honest, when it comes to food Mr. Hubby and I believe that since the boys are en route to becoming men, they must have a palete that grows with them and so they must be adventurous and open to food from all cultures.

It should therefore come as no surprise that at 6 months, the first solid food in the mouth of my older babe was Spanish Paella. And yet as adventurous as my boys are, the parent in me had an incling that the boys may be more enamored by the tenatales than the actual taste of these deep sea creatures.

Needless to say, I made a mental note to keep a side of whole grain toast  and jam for them - just in case. The idea of a warm salad was appealing to me because I heart the thought of quick stir-fried squid on a bed of crispy tender summer veggies.

The end result thankfully left us all speechless - in a good way.

Dover Sole Roll-ups with Roasted Vegetables, drizzled with a Chive Butter

When I think of Dover Sole fish fillets, I naturally think of two things - When is it going to be on sale? And Sole Meunier, that marvelous French classic with nutty brown butter, lemon juice and parsley. Just the thought of it makes me drool.

So when Dover Sole fillets were on sale this week at my local fishmonger, I decided to promptly buy 2 packets of 1.5 lbs each. One is reserved for the Sole Meunier of course but the other - Well, I am donning my 'Creative Chef Apron' & with a basic concept in mind, off I go.

You see Sole fillets are very thin and delicate. So in my mind, they are ideal for roll-ups. At the same time, I want to incorporate vegetables in some manner and where there is delicate fish, there must be wine, fresh herbs & butter.

Back in the 70's the French classic Hollandaise sauce, went somewhat out of fashion and was replaced by the classier, tangy, Buerre Blanc sauce - which is a reduction of vinegar (and may have wine added to it) to which butter is slowly added, and the vinegar breaks down the milk solids in this fantastic way to create a smooth, flavorful & a gourmet's dream sauce.

  The way I figure it, the success of this dish lies on a couple of factors-

- cook the vegetables just right, crispy - tender

- make a magnificent Chives butter {Beurre Blanc} sauce

- Cook the fish just right

As long as I don't mess-up any of these 3 steps, I think we'll end up with a raving success! Don't you?

In a Jiffy, Shrimp Creole

 
I must begin this post with an apology to all fellow foodies from the state of Louisiana and Mississippi who at first sight are likely to shudder at the sight of the words Shrimp creole & jiffy, in the same sentence. As many of you may know, Shrimp Creole is a staple from Louisiana, southern USA.

It's the land of crawfish etouffee, jambalaya, incredibly, sweet tea hot muggy weather and bayous. Anyone who knows anything about these parts knows two things, words like quick & jiffy do not figure in the vocabulary down here. Here, slow & easy rules.

If you know not of  which I speak, 3 things are in order:

1) Read  Divine Secrets of the Ya Ya Sisterhood by Rebecca Wells or if you really are in a hurry (get the irony?)

2) Rent the movie Divine Secrets of the Ya Ya Sisterhood (though in my humble opinion it does not do justice to the book)

3) Or road trip?

The origins of this dish are steeped in Louisiana Creole influences which owes its roots to French & Spanish heritage.

The dish consists of cooked shrimp  in a mixture of pureed, whole or diced tomatoes, onion, celery and bell pepper, spiced with hot pepper sauce, and served over steamed or boiled white rice.

Here's the kicker, traditional methods deem that we do not use roux (flour) in the thickening process like so freely done for jambalaya & gumbo. In fact, the sauce is to be slowly thickened to proper consistency.

In view of this being a weeknight dinner,  I have thrown tradition to the wind and used the roux. Hence, refer para (1) of said apology. That said, here goes ~

Book Review & Bouillabaisse Americaine for the Home Kitchen : FRENCH CLASSICS MADE EASY by Richard Grausman

 

It was a decade ago that I sat in front of Prof. Jon Lang in his class People & Urban Space as a student of Graduate Studies at UNSW and through the course he has said a great many things - all of which important and one of which for me, most memorable.

"The role of a critic, is not to judge a body of work by what he (the critic) wishes the work to be but rather what the author, the creator wanted the body of work to be  and if he has in fact achieved it, his goal, his dream"   - Prof. Jon Lang

 Richard Grausman, before being the first US representative of Cordon Bleu to the US,     before being a celebrated author, before being the founder of C-CAP, is first and foremost a teacher.

And that my friends makes all the difference in the world. 

As most of you know I have been cooking since I was 9  so more than most  I understand what it is like to have to be on your own and muddle through a recipe - hoping and praying for the best. Worst of all, after all that effort, the results may  either  be mediocre or an all out flop! There are a few TV celebrity chefs I admire, who are great cooks but can't write a book. Why? Because they can't teach.

With this book, no more.

French Classics Made Easy is a distillation of Richard Grausman's knowledge, a knowledge that can only be gained through time and true grit experience. If there is a trick to a technique, he shares it, if there is a step that is out dated, he omits it, if there is a method to cut time, he uses it. This isn't a book that was written so it may adorn a book shelf. Here is a book that is meant for the serious amateur - a cook like you and me who wants to create the Classics with that signature French flair without the redundant information from a long lost era.

I came to learn of Richard Grausman through his first book, At Home with the French Classics' - long before he knew of me, long before his comment on my boeuf bourguignon, during my early days of blogging that knocked the breath out of my chest and certainly long before his publisher asked me to do this book review.

Just like Richard Grausman, let me cut to the chase. If you are going to buy a book on French Cooking and you are not Cordon Bleu, Pepin, Escoffier or Alain Ducasse trained, then buy this and here's why -

• Richard Grausman writes simply and with excruciating detail which guarantees that you cannot fail in the kitchen. 
  

• He presents a tutorial on French cooking in an easy-to-follow manner that takes all the mystery out of French cooking.

• What separates his books from the pack is that Grausman's recipes don't require you to search far and wide for some exotic ingredient and he has taken great pains to ensure that virtually everything you will ever need is available at your local supermarket. For example, his brown stock made from easy-to-find beef bones rather than the more traditional and exotic veal bones.
  

• Along with the recipes,  he presents personal anecdotes & sketches of his cooking techniques which means more satisfying  'aha moments' than brain addled  confusion.
•  If it were possible to write a book on French Cooking for the times, for every household, on every budget and be able to do so without diluting the essence of the traditional cuisine and to do so with respect, then French Classics Made Easy would be that book.
  

And if you are still unconvinced to run out out and pick up a copy and gift it to your friends and family, then this might just do it for you! It is said, "The proof of the pudding is in the eating" and what better way to put French Classics Made Easy to test than with technique ridden, adapted for the modern home kitchen, Bouillabaisse Americaine?

For most people , the very name has them scurrying past the dish on the menu for the fear of having to actually pronounce the word. Those who show courage, save themselves the embarrassment (in front of the stiff upper lipped waiter in the starched white apron) by pointing, using their index finger and saying "I'll have that, please" all the while carefully avoiding the waiter's eyes for the fear of seeing condescension.

I was one of those people - the pointer. Then one day, I grew up and decided life was to short to not make a fool of myself as long as I learned in the bargain so I said to the waiter, "I want to eat this (still pointing) but how do I pronounce it?" There - problem solved!

Bouillabaisse (pronounced bui-aa-besse) has most cooks running for the hills. Imagine cooking a dish where not only can you not pronounce the name of the dish, neither can you pronounce the name of half the fish in the dish nor do you have any idea what the heck those fish are!

Needless to day, for most of us in the real world, Bouillabaisse, takes a back seat.

But thanks to Richard Grausman with his modern adaptation, using ingredients readily available in our neighbourhood supermarket gives us a Bouillabaisse that though makes no claim to being the 100% authentic Marseilles recipe (because unless yours has sea urchin & scorpion fish in it, it's not), comes quite close to the original and in itself makes for one sensational soup!

I think of Bouillabaisse as a tale of 2 soups - It consists of the soupe de poisson (fish soup) which forms the base to the Bouillabaisse. To call the soupe de poisson a fish stock would tantamount to what the stepmother did to Cinderella. And so  without further ado I give you Richard Grausman's Bouillabaisse Americaine.

Baked Prawns On a Bed of Tomato & Marsala Chutney

 
Chutney!

Just the term conjures up a spicy, sweet and tangy  assortment of ingredients like dry fruits, mango or tomatoes and is a lovely way to dress up the most mundane of ingredients.

Not that I am saying that prawns are mundane. Far from it! So here is what's called a win-win. 

It's also what I like to call organic cooking, at its best. You know when you begin with a handful of ingredients and go from there. I didn't really set out to make a chutney - I just wanted a delish base for the prawns.

And then I started pulling things out of the pantry, the last of the pine nuts, some dried cranberries, some Marsala and the list goes on. It was only when it arrived at the table that we realised - it's chutney alright!

Who knew that chutney and prawns would be the new Brad & Angelina of the culinary world - you know, sizzling hot minus all the kids! 

We can all use some sizzle now and then, non?

 

Asian Grilled Salmon with Fried Basil & Ginger Oil

 

I am always tickled when I find fresh Atlantic salmon at the market at a great price. There is something about the gleaming orange flesh that beckons me in a way none other does.

And as far as I am concerned, if you are going to put salmon on the grill,  it's hard to beat the combination of soy sauce, honey and brown sugar. It's the way the fish glazes over and turns that rich golden brown with crusty edges, the slight hint of sweetness that complements the salmon so very well that keeps me coming back for more. Needless to say, grilled salmon is on our dinner monthly rotation.

But today, I wanted more and that came about by toying with the idea of a flavored oil with fresh aromatic ingredients like ginger, garlic and basil. One version or the other of this exists in cuisines all over the world - extensively in Asia of course and certainly in Spain.

So its fun to reinterpret some of these age old techniques in our home cooking. But it isn't just the fish and the oil I'm excited about, it's the trio with the Thai Style Pineapple & Cucumber Salad on the side (post coming up)

The flavors work so well together that to break this combination up would be denying yourself a truly memorable meal.

Don't take my word for it, try it and see for yourself!

 

N'awlins Oyster Po' Boy on a Brioche Bun

I had an ulterior motive making those  Mississippi style fried oysters the other day - they were the means to an end. The end being these mouthwatering Oyster po' boys.

A po' boy is a traditional sub sandwich from Louisiana and almost always  consists of fried meat or seafood on a french baguette. 

However, I've grown attached to those brioche buns we made and so I thought to myself - "What better a way to  have cornmeal crusted fried oysters than on some homemade brioche buns"? To that add some yummy zingy Remoulade sauce and I think we've got us some very delicious and messy eats.

 This recipe for oyster po' boy is actually the point of assembly for 3 recipes previously posted - you'll need to refer to (and print out)  -

• Mississippi style deep fried oysters
• Zingy Remoulade sauce
• Magnificent Brioche burger buns
  

I know some of you are letting out an 'aw shucks' just about now but seriously, the best way to do this was to place each component in its own category because they're all actually very good recipes even by themselves and I'm sure we'll be referring to them again in the future.

Once you have prepared your Remoulade sauce, brioche buns and oysters in that order, assemble each of the po' boys.

Slice the ham burger buns with a bread knife. Liberally apply Remoulade sauce  on the base.  Mound oysters on the sauce - The oysters I used were pacific oyster so they were very large and I needed only 2-3 per person.

Layer with some fresh lettuce and a slice of tomatoes. My husband preferred his without the tomatoes so feel free to make adjustments depending on your taste.

You can also make these quite successfully with deep fried scallops or shrimp using the same recipe as for the oysters.

However, I would  make these on a weekend and not on a working day. If you want to do this right , you'll need the time to make each of these components slowly, without rush and without feeling like you've spent all day in the kitchen.

 
We found that these make a refreshing change to usual meat hamburgers. I made 2 batches of oysters & we had some just as is for an appetizer and then continued on to the po' boys. Awesome with ice cold beer and I think it would work quite well for an informal evening with friends.

Enjoy!

And as they say in New Orleans, Let the good times roll ~

Laissez les bons temps rouler!

 

Serve It Up ~ Mississippi Style Deep Fried Oysters with Zingy Remoulade Sauce

 
I have always loved my oysters raw, on a half shell, chilled with dash of horseradish and a touch of cocktail sauce. Anyone who's eaten at the Grand Central Oyster Bar at New York City knows what I'm talking about.

On the odd occasion I may be convinced to eat a plate of Oysters Rockefeller but that's about where I drew the line. Until I moved to the Southern United States....You see in the South they sure like their food fried.  It doesn't matter if its okras, tomatoes, chicken or seafood. Dip it and fry it! And the deeper you get South the more so it holds true.

On a trip to Shreveport, Louisiana - this little town in the boondocks that boasts a floating casino on the Mississippi river is where I tried my first plate of deep fried oysters sitting right next to that plate of blackened alligator - blackened now, not fried.

I think my eating habits embarrass my folks some, because they're not sure what I'll be  urging them to try next and in what company!

Anyway, back to those oysters - southern style oysters are nothing like batter dipped fried fish or shrimp. They are in fact fried in cornmeal and seasonings which give them a coarse and crusty coating. This contrasts well with the moist juicy flesh of the oyster inside.

Subsequently, scallops and shrimp are also fried the same way. Now I don't make these often but they make a nice change and addition to ones Oyster repertoire. They are delish when served with a Zingy Remoulade sauce

Mini Salmon & Asparagus Fish Cakes with Red Pepper & Yogurt Aioli

  Who says that just because Super Bowl Sunday is all about large, beefy,  sweaty guys who often end up like 5-car-pile-ups throughout the evening, that the eats can't be flavorful morsels of fish and herbs?

 The road to culinary delights are often the result of these things:

1) A perusal of ones refrigerator

2) A determination to not waste food therein

3) The need to feed

It's always fascinating to me the speed with which I turn from bored frump to speeding kitchen diva when the future of a salmon fillet or a bunch of greens rests in my hands. All of a sudden the vast space between my ears becomes a humdrum of nervous energy much like cranking up an old industrial machine with belts and wheels that I can literally see the sparks fly and resonate in the space between my ears.

Fortunately, as spontaneous as the method of salvaging the remnants of my refrigerator may be, the results are often far more elegant and tasteful than the process might entail. Such was the case when I decided that not only to bring a large English trifle to the potluck this evening but also fix some dainty salmon things just so none of the goodies in my refrigerator & freezer would suffer an untimely death.

It was thus the combination of salmon and asparagus in a fish cake was born. As it turns out, so welcome were these that they're now making an appearance on Super Bowl Sunday too. 

WORD OF CAUTION - EAT a few while you are flipping them over in the pan or else you may be left licking an empty platter! As soon as these were unleashed on the buffet table to the ravenous crowds, these little fish cakes were the first to disappear.  Need I say more?

 

Moqueca Bahiana ~ A Layered Brazilian Fish Stew with Vegetables, Coconut Milk & Palm Oil

 
 
Here is the  singular reason why I love what I do. Because, as I sit in my Urban dwelling, in the heart of a thralling metropolis in the USA, I am in fact biting into a fish stew, Moqueca, that the  Brazilians have been making for more than 300 years. 

  And with every bite, I think of the culture, the stories and the magic that has gone into creating this dish and know this is the quintessential experience of the romance of food. And even if just for a moment, before the light banter or the peas begin flying across the table, I am part of something special. 

Now, the Brazilians might be making this for 300 years but it took me a good year to fix this. Why? All because of an ingredient called Azeite de Dende which sounds so much more romantic than well, palm oil.

Because this palm oil & the addition of coconut milk is what separates one Moqueca from another.

Mocqueca from the South-eastern state of Espirito Santo is cooked without these two ingredients. While the Moqueca from the North-eastern Bahian state uses both the coconut milk and the Dende.

Which brings us to the next 2 questions.

Can I make this without the Azeite de Dende or palm oil? 

Sure, but it will just be any other fish stew and certainly not  Moqueca Bahiana because my friends, there is simply no substitute for this oil, with its rich red hue and a scent and flavor like nothing you've ever tasted. Trust me on this one.

Where can you buy Azeite de Dende?

I had no luck finding this at goumet food stores. So your best bet may be finding this over the internet at stores like this one - http://www.amigofoods.com/azdepaoil.html

Here's a funny story about how I ended up getting my bottle. When my childhood, vegetarian & foodie friend Saurin said he was going to Rio de Janeiro early last year, I told him very simply that he'd better not get off that plane without my bottle of palm oil. Yup, that's me waving the pushy stick - again.

~

A few days later, I get this email from Saurin in Rio de Janeiro -

S - I've checked Palm oil at few different places but can't seem to find it... Language is a BIG barrier, still managed to translate using the phrase book, however, r u looking for Oil made out of Hearts of Palm?

D - PLEASE don't buy oil from the hearts of palm. We are looking for oil from dende, palm oil also know as african palm. 

S - Do u know the extract or source for the 'olio'??? 

D -No it is not from hearts of palm. The palm fruit is reddish, about the size of a large plum and grows in large bunches. Each fruit contains a single seed (the palm kernel) surrounded by a soft oily pulp. PLEASE don't come back with oil of Hearts of Palm! I swear Saurin, I am never having you over again, ever!

~

Now, I don't know about you, but two things came to mind after this episode -

One - No one but a dear dear friend would go through this muchtrouble for a bottle of bloody oil for me. So thank you Saurin and I wish you were here to enjoy this meal with us - especially since you got me the right bottle...smile...

And secondly - All hail the internet! Jeez, was everything this difficult before those whiz's at the Unis came up with it?

Thankfully, as dramatic as it was getting the oil, the actual making of the dish is the complete opposite. Just layer the ingredients in a large dutch oven or a large black Brazillian clay pot if you've got it, cook it and serve.

So easy and simple is this recipe that now that I'm past the drama, I know I'll be fixing this again and again. That and the fact that it is so healthy that even my buttah loving inner self, did a little dance.  

Ring Out the Old, Ring In the New ~ Irresistable Beer Battered Prawns

This, in celebration of

 

 
 
And here's to plating some New Year's luck with,

 

Black-eyed peas, succulent beets & edamame salad with rye croutons

 

 

 Though an oldie, it is golden as it is  true to the spirit of the New Year

with warm wishes of Luck, Prosperity & Joy

 

And now back to the delectable beer battered prawns with the honest flavor of the prawns with a light batter, lightly spiced with a touch of cayenne pepper is all that is needed. Try these and see for yourself!

 

Tapas, People! Spanish Style Baked Prawns

Few cuisines tug at me the way the foods from Spain do.

If it weren't for the fact that my parents assure me that there is no 'foreign' blood flowing through my veins, I'd have thought that I may have a smidgen of Spanish heritage.

There is something about the honest ingredients, market fresh produce, intense love for good food and wine and age old culinary traditions that makes me love it all. Not to mention the Moorish influences that introduce rich spices into the cuisine like cinnamon & saffron.

And of all the foods I love, I love the way Spain does seafood. Fresh, local market ingredients, un-messed with. So on a weeknight like this, when I have some lovely large prawns, a warm crusty loaf and succulent asparagus, is it any wonder that I should fix some Spanish styled baked prawns?

Best part of it is that dinner's on the table in 15 minutes flat! So what are you waiting for?

 

A Lazy Sunday Brunch & Smoked Salmon & Mascarpone-Brie Filled Pastry with Chive Butter Sauce

 

My time for procrastination has come to an end.

It has been a week of throw together one dish meals and with the exception of a Steak and Ale pie & those delightfully quick guacamole morsels that I was compelled to prepare for a community gathering a few days ago, I have done neither any noteworthy cooking nor blogging.

Obviously even Mum has noticed because she happened to mention casually yesterday that she hadn't seen any of my 'draft' posts or writing go up. Nor have I discussed any new meals with her with my usual fervor that overshadows most of our conversations. 

I therefore awoke with more gusto than usual this Sunday and was determined to put to use some of the groceries that I have hoarded in the refrigerator for a couple of weeks awaiting such a morning.

I am delighted that I will be using smoked salmon which I love  and by the way can scoff down in large quantities and with such swiftness that were it put to the test it would be to the embarrassment of all my family members & certainly give Mr. Hubby a run for his money!

I also know I want to use Brie just not sure how I'm going to use it just yet. Also some stalks of asparagus, frozen puff pastry and a sort of buerre blanc sauce. Though the concept is firmly embedded in my noggin, the details are somewhat sketchy and like so many of my culinary adventures I have decided to don my apron, Chef's thinking cap and go with the flow.

The flow as it were, led here.

 
The initial idea for this recipe began with vol au vents which Mum and I always made for dinner parties stuffed with chicken & Mushrooms back when I was growing up. The idea was further crystallized by a recipe for salmon stuffed puff pastry rolls in the Australian Womens Weekly. The decision to use Brie, walnuts, asparagus and chive butter sauce has more to do with the Sound of Music song really - These are a few of my favorite things - Well, they are! 

And when in doubt use puff pastry!

 

Holiday Finger Foods : Filo Cups with Crab & Pineapple Guacamole

 
I don't care how organized we are, the Holidays are a time when most of us are running around like chickens with our heads cut off!

Now if you're anything like me, you'll take any help you can get to keep the troops loaded and complacent while waiting on the feast ahead. No matter how much wine and beer is guzzled down, eventually folks will always meander back to the table looking for small bites.

Have I got just the thing for you!

 

These little guacamole delights are absolutely wonderful and are just the thing as a go-between munchie so much so that even the young ones love em'.

Now there is no shame in admitting - I go right for those frozen filo cups sitting in the freezer section for this one. Hey, between all the other cooking we have to get done, I say let's take the help where it's offered!

 

A New, Old Thing! Tuna Ceviche Chile Rellenos with Avocado Cream

 

You've probably figured this out by now but nothing gets me fired up like reinventing a classic or fusing different styles of cuisines.

So when our dear friend Jodi was coming over for a casual brunch, I wanted to fix something worthy of the 100+ deg temperatures we were having as well as  celebrate her Mexican heritage that is so dear to her.

Now Chiles rellenos (pronounced -  Chee-lehs Rreh-yeh-nohs) as a traditional Mexican specialty are cheese stuffed, batter fried chiles such as Anaheim or Poblanos. Also, Peruvian (or Ecuadorian, depending on where you're from) Ceviche (pronounced sa-vee-chay)  is raw fish 'chemically cooked' in an acid such as lime juice.

So I have decided to not only fuse both these classic preparations but to also omit frying the chiles altogether and instead roast them only. I am then going to stuff them with the tuna ceviche & top it with some luscious avocado cream to pull together all the refreshing flavors.

FIFA World Cup Soccer Finals 2010 & Spanish Style Salmon stewed in Cider {Salmon a la Sidra}

 
I can hardly believe it - so ends the World Cup Soccer  craze that has gripped our family these last few weeks. Throughout the tournament, Mr. Hubby has been shaking his head with exasperation as I have been rooting for teams based not on their soccer prowess but rather their cuisines. And with each team being eliminated, my comments have been "There goes the cassoulet....." & "There goes the fejioda..." so on and so forth.  Poor Mr. Hubby! All he could do to respond is sigh and slowly shake his head in disbelief.

{Satay Udang} Perfection You Seek in Balinese Prawn Satays

As the 4th of July weekend arrives at neck braking speed and the United States of America  celebrates her 234th anniversary of the signing of the Declaration of independence, it's that time of year - a time for long  barbecues, ice cold lemonade, irate family, long beer guzzling sessions, fly swatters,  yummy desserts and of course fire works.

Long holiday weekends surrounded by family and friends are the best time to pull out those recipes that present like we've been slaving on a hot stove for hours when in reality it's been no hassle & no fuss.

And to that end I have just the thing for you - delicious prawns marinated in Asian spices and skewered not on bamboo but fragrant lemon grass. Ooh! just saying makes me want to smack my lips!

Pan Fried Red Snapper in a Coconut Lemongrass Cream with Spinach, Red Pepper & Carrot topping

It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.

It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.

Mrs Das' Macher Kalia - A Bengali Fish delicacy In a Gravy with Aromatic Spices

There is nothing quite the likes of a fish market in India.

The sheer energy of the place with mounds and mounds of the freshest fish, countless varieties, the smells and the shouts of the men and women with their pruned white hands as they wave and shout to draw your attention - to get you to look at an amazing cut of fish is a fantastic experience in itself.

And yet among all of India's cultures and states and coastal towns it well accepted  that the people of West Bengal (and Bangladesh)  really know their fish!

I should know. I am married to one!

Now my mother-in-law just happens to be an ace talent in the kitchen herself. You only have  to be in  her presence as she gently works around the kitchen cooking a fish dish of one variety or the other, as she has done so for the last 40 odd years and you know that now's the time to observe and learn.

And I have done so and yet I may be many strides away from being as good as the author of this dish. So I  humbly bring you Mrs. Das' Macher Kalia.  

We begin by selecting a white firm fish such as shown here - grass carp steaks, traditional 'rui' or 'rohu'. You can use boneless grass carp or Tilapia fillets if you prefer. 

Carp is quite easily available at Asian markets here in the US where they have an extensive fresh fish collection.

 

I have used grass carp steaks cut down the middle and sliced 1/2" thick. First we marinate the fish with salt and turmeric powder. 

Onions - Next finely chop a large onion and the garlic cloves.

Tomatoes - Chop the tomatoes and set aside

Peas - Remove a 1/4 cup frozen peas from the freezer and set side.

Potatoes - Peel and wash the potatoes. Cut in 1/4" thick slices and set aside in a bowl of water so they do not brown.

Garlic - Peel and crush

Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Bengali garam masala powder - Roast the spices ( cardamom pods, cinnamon bark & cloves) on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

 

In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately.

Fry for approx 2 minutes per side till is crisp and brown on both sides. I use a pair of tongs or a fork to gently turn over.

Continue above method till all the fish has been cooked. Remove to a bowl and set aside.

Cooks Note - Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like you need it to. 

Also, as when deep frying all foods the hot oil will splatter so once you drop the fish into the oil step back from the stove so you do not get hot oil splatter all over you.

 

 

In a separate saute pan or 'kadhai', take some the oil used for frying the fish .  Keep on medium heat. Add the crushed garlic and onions and saute till soft and golden brown.

 

Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes till the potatoes are cooked.

Cooks Note - If you are going to sit down to eat right after preparing this dish then the 2 cups of water is fine. If you are going preparing the fish earlier in the day to be eaten at dinner for example then increase water to 2 - 1/2 cups. This is because as it sits some of the liquid will be absorbed  and you want enough of a gravy to go with the steamed rice. 

Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle with Bengali garam masala powder and top with 1 tsp 'ghee'.

Cover with a lid and on medium high heat continue to simmer for the next 5 minutes.  Remove from heat and serve hot with steamed rice. You may garnish with chopped coriander leaves.

This is an intensely flavored dish with the rich gravy, the sprinkle of ground aromatic spices and crispy  texture of the fish.

We love it served on rice and is a true example of comfort food for us in our family. I hope you'll give it a go & it delights you as much as it does us!

 Recipe for  

MACHER KALIA - A Bengali fish curry cooked in a lightly spiced gravy of onions and tomatoes

Serves 4

Shopping list

2 lbs Grass Carp or Tilapia steaks/ fillets

3 Garlic cloves, peeled and crushed                             

1 large chopped Onion

1/2 diced Tomato

3 medium Potatoes

1/4 cup fresh or frozen Peas

1/4 tsp Salt 

1/2 tsp red chilly powder

1/4 tsp Turmeric Powder

4 whole Cardamom pods

1/2 cup Vegetable Oil for frying  (4 tbs of this oil to be used for gravy)

1 tsp 'ghee'

2 - 2 1/2 cups water

1/4 cup chopped Cilantro leaves (optional)

Bengali Gram Masala -

2 cardamom pods

1/2" cinnamon bark

2 cloves

For Marinade:

1/2 tbs  salt

1 tsp Turmeric Powder

Preparation

Fish: Marinate the fish with salt and turmeric powder.

Garlic cloves -  peeled, crush and chop

Onion - Finely chop a large onion

Tomato - Wash and dice. Leave skin on.

Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.

Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

Cooking Method

In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides.  Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil.  Store the remaining oil once completely cool for future use.

Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to. 

In a separate large saute pan with a lid or 'kadhai', take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till soft and golden brown.

Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes or until the potatoes are cooked.

Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp 'ghee'. Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Garnish with chopped coriander leaves.

Serve hot with steamed rice.

Enjoy!

 

Spicy Stir Fried Pepper Crab Legs

A fusion of Indian & Singaporean cooking styles creates this mouthwatering stir-fry of crab legs sauteed with butter, pepper, kari leaves & sauces.

I was straight out of University and a naive 23 year old when I landed on the shores of Singapore. On my first day at work I was introduced to the woman who I'd work for - 'Cindy' (yeah, let's call her that). And one of the first things she said to me was, " I'm going to throw you into the water and either you'll sink or swim". Real charmer that one!

Anyway I can't complain because thanks to 'Cindy',  at the end of one of the most grueling  3 years anyone can endure in a fast paced architectural firm, I had finally grown a backbone, had incredible experience behind me & an impressive resume to boot. She is also the one who introduced me to two of my very favorite Singaporean specialties - Chilly Crab & Pepper Crab.

It is impossible to work in Corporate Singapore & not sooner or later feast on these two crabby delights - one with a red, egg sauce & the other with a spicy pepper sauce they are usually on the menu whether you are celebrating a win on a large tender or Chinese New Year or quite simply because well, you've had a crappy day at work & nothing else but spicy crabs & beer is going to take the edge off!

Needless to say, I ate gluttonous amounts of crab during my years in Singapore! Now if any of you are Singaporean Pepper crab leg purists, now would be the time to exit this post.

Because the version right here is a quick fix version, kid-friendliesh not using the whole traditional mud crabs but rather king crab legs easily available in US supermarkets (they were on sale for $5.99/lb. What would you do?). Also I have not deep fried the crabs like I'm supposed to because well, they were already pre-steamed ...cringe...There I said it!

Now, I'm not saying I won't do the raw crab traditional version one day, soon but really - have you tried cracking those whole  suckers with those crab thingmees, especially when you've got 2 hungry kids staring at you like you're going to be going at it till the cows come home!

So my quick Sunday brunch version is what follows - not completely authentic but still terribly delicious!

 

King crab legs - Defrost if frozen. Then cut with kitchen shears at all joints. Cut any very long lengths into 3-4" lengths.

 

In addition to the crabs, you'll need 2 Thai red chillies, kari leaves (not negotiable), ginger, garlic, butter, sugar, freshly ground black pepper (again not negotiable so pull out the coffee grinder), cilantro leaves, vegetable oil & the 3 musketeers of stir-fry -  oyster sauce, soy sauce & red chilly paste or my favorite 'sriracha'

Ginger - Peel the skin & cut into thin slices

Garlic - Peel and roughly chop

Red Thai Chillies - Slit down the center

Kari leaves - Wash, leave stalks as- is & set aside

Black pepper corns - Freshly grind - fine but not to a dust

Cilantro - Wash, finely chop leaves. Discard stems.

Sauces - Measure out 2 tbs each -  oyster sauce  & soy sauce + 1/4 tsp sriracha in a bowl. Stir & set aside.

 

In a wok or 'kadhai' heat oil till fuming. Add the ginger, garlic & red chillies. Stir for a few seconds. As soon as the garlic begins to brown, add the kari leaves and stir for a second or so.

 

Then add the ground black pepper and stir rapidly for a couple of seconds. (Open all the windows & doors because this is going to be really spicy!!!)

As soon as the scent of pepper fills the air, add the crab legs and continue stir-frying for couple of minutes or until the crabs legs are completely coated with the black pepper. Add the butter and stir till melted.

 

Add the sauces, sugar and 1/3 cup water. Stir for a minute or so. Taste and adjust seasonings.

Dissolves 1/2 tsp cornstarch in 1 tbs water and stir till the sauce is now thick and completely coated the crab legs.

Remove to a serving platter and garnish with chopped cilantro leaves. Serve immediately.

This is one of those meals that makes you laugh and cry all at the same time. Laugh because it's so darn good that you can't stop eating it & cry because its spicy and yet you can't help reaching for more!

We had this for Sunday brunch and made sure we had a stack of paper towels & wet wipes handy - absolutely delicious with the aroma of the black pepper and kari leaves infusing the crab.

A real tingler for the senses! Also, eat it pepper hot or don't!..smiles...

Recipe for

SPICY PEPPER CRAB LEGS

Preparation time - 10 minutes

Cooking time - 10 minutes

Serves 4

Shopping list:

2 lbs king crab legs

5 thin slices ginger

3-1/2 tbs freshly ground black pepper

2 tbs butter

4 tbs vegetable oil

5 garlic cloves

3 long kari leaves stalks

1-2 'Thai' red chillies, depending on tolerance level

5 stalks cilantro leaves

1/2  tsp salt

1/3 cup water

2 tbs oyster sauce

2 tbs soy sauce

1/4 tsp sriracha or red chilly paste 

2 tsp sugar

1/2 tsp cornstarch + 1 tbs water

Preparation -

King crab legs - Defrost if frozen. Then cut with kitchen shears at all joints. Cut any very long lengths into 3-4" lengths.

Ginger - Peel the skin & cut into thin slices

Garlic - Peel and roughly chop

Red Thai Chillies - Slit down the center

Kari leaves - Wash, leave stalks as- is & set aside

Black pepper corns - Freshly grind - fine but not to a dust

Cilantro - Wash, finely chop leaves. Discard stems.

Sauces - Measure out 2 tbs each -  oyster sauce  & soy sauce + 1/4 tsp sriracha in a bowl. Stir & set aside.

Cooking method-

In a wok or 'kadhai' heat oil till fuming. Add the ginger, garlic & red chillies. Stir for a few seconds. As soon as the garlic begins to brown, add the kari leaves and stir for a second or so.

Then add the ground black pepper and stir rapidly for a couple of seconds.

(Open all the windows & doors because this is going to be really spicy!!!)

As soon as the scent of pepper fills the air, add the crab legs and continue stir-frying for couple of minutes or until the crabs legs are completely coated with the black pepper. Add the butter and stir till melted.

Add the sauces, sugar and water. Stir for a minute or so. Taste and adjust seasonings.

Add the cornstarch dissolved in water and stir till the sauce is now thick and has completely coated the crab legs.

Remove to a serving platter and garnish with chopped cilantro leaves.

Serve immediately.

Enjoy!

Fennel & Tangerine Salad with Asian Style Salmon Ceviche

The Gods of blogging have been aloof today.

This is my third attempt to write this post because the first two times I lost all my writing. Mr. Hubby of course has no sympathy with me on such 'techy' matters because he thinks I have a lazy index finger that simply won't click on 'save'. Mr. Hubby you see, never seems  to have any such issues, ever...Ugh... In fact, he and his computer are always in perfect sync!

Do you have any idea how frustrating that is for me?

Now that I've vented, I should get back to main point here and that is that perhaps I should completely stop planning my meals. I mean on days such as this it seems I'm better off just fixing meals based on impromptu refrigerator raids.

I've been off to a late start this morning. In fact when the noonish hour rolled in I was still in my jammies cuddled on the couch with a book. But no amount of literary bliss was going to feed the three hungry mouths, one of which is my own. And so it is that I grudgingly waddled to the refrigerator and since leftovers were meager pickings the only thing left to do was to shake the fridge tree per se and see what falls out.

Just so happens I was delighted to see the fresh salmon that I had purchased the earlier evening along with a bulb of fresh fennel, tangerines and some rather lonely olives in my Rubbermaid container.

Its been a warm day today and so I thought of fixing some ceviche but no tomatoes at hand. Did that stop me? Heck no! Because the whole concept behind ceviche is allowing the enzyme & acidity of the tomatoes & citrus to work & 'chemically cook' the fish. The same can be said for oranges & honestly I'd much rather on this particular occasion go for the sweet flavor of the tangerines over the tartness of the tomatoes.

To that,  add the makings of a tangy Asian style dressing and a devilishly delicious plot is afoot!

The main ingredients for today's impromptu creation are - fresh fennel bulb, honey tangerines, lemon, black olives, fresh cilantro, Thai red chilly, serrano chile, lemon, green onion,  skinless fresh Atlantic salmon of course, soy sauce, olive oil, garlic cloves, sesame oil, sugar, salt & freshly ground black pepper.

Pull out the mandolin slicer.

 

 

 Prepare the ingredients -

  

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

  

Honey tangerines - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set the juice aside

      

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

 

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Cilantro - Separate leaves & finely chop

Garlic cloves - Peel & finely chop

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill.

Dressing -

 

Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

   

Remove the chilled salmon from the freezer. Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

 

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

 

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top.

The flavors of the sesame soy salad dressing pairs really well with the anise flavors in the fennel. The slightly pungent tart flavors of the black olives balance the sweetness from the tangerines really well.

The salmon with the sweet & citrus flavors from the orange segments, the marinade with its rich flavors from the garlic, fresh ingredients & sesame oil, the heat from the chillies come together in a harmony that is truly outstanding.

 

This couldn't turn out better even if it was planned and carefully worked out in advance. This is such a wonderful, light & easy to put together salad that is a perfect introduction to spring as the scent of orange blossoms & flowers fill the air!

 

 

 

Recipe for

Fennel & Tangerine Salad topped with Asian Style Salmon Ceviche

Preparation time - 20 minutes

Chilling time - 45 minutes - 1 hour

Serves 4

1 lb fresh skinless Atlantic salmon

1 bulb fresh fennel

4 honey tangerines

1/2 lemon

4 black olives

1 tbs olive oil

1 tsp sesame oil

2 garlic cloves

4-5 sprigs cilantro

2 green onions

1/2 Serrano chile

1 Thai red chilly

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

Fresh cracked black pepper on top

Preparation - 

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

Honey tangerines slices - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

Honey tangerines juice - Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set aside.

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Garlic cloves - Peel & finely chop cloves. Discard skin.

Cilantro - Separate leaves & finely chop

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill. After which place on a plate & into the freezer for 10-15 minutes to chill.Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

Dressing -  Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

Salad -  

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top. You can serve the extra marinade on the side if you wish.

Enjoy chilled!

30 minutes to Comfort in a bowl - Yellow squash, snow peas & shrimp stir-fry medley

As it stands, based on some of the things said by a few of my dearie readers, there seems to be a misconception that I spend all day slaving at a hot stove preparing these elaborate 4 hour meals - every night!

Puuhhhleeezzz!

I have 2 little kids running around at a gazillion miles per hour so most nights its  all about  meals in a jiffy.  Made from scratch of course! So lets get some of my favorite week night meals out there - starting with this one. A quick & easy stir fry with fresh yellow squash, plump shrimp and fresh succulent snow peas. Yum!

 

Comfort foods in a dictionary been described as - foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant memories of childhood.

I can't think of a group of foods that represents all of that for me & more than Asian food. This may come as a surprise to you since my upbringing was in India but, I have been eating authentic Chinese food (Hong Kong & Shanghai provinces) for as long as I can remember. It's the one thing I remember most about our travels - I still can't get over that 'chicken wrapped in grape leaves creation' and the Peking duck  in Hong Kong. Don't even get me started on the Yum Chaa....

During my time in Sydney  I met HY (a Singaporean Chinese & enough with KY jokes already - he's heard it all, poor guy!) who took the time to teach me some authentic Chinese dishes in his home kitchen. He also got me hooked to weekend Yum Chaa brunches & chicken feet - yaah, it's my dirty little culinary secret - I digg chicken feet!

Up until then, though I  had an understanding of Chinese food, I was pretty much fumbling around in the kitchen, left to my own devices. My years spent in Singapore, honed my skills to a point that I developed a comfort level with preparing several traditional home spun dishes  like char kway teow, clay pot, hong siew tofu and several stir-fry's.

This one is my absolute favorites! Now if only some one would come along to teach me authentic  Dim Sum !

The ingredients for this recipe are best separated into 3 categories -

• Fresh vegetables
• Shrimp and marinade
• Sauce
  

Fresh vegetables-

 

Gather and prepare the fresh ingredients first - yellow squash, snow leas, Thai red chilly, fresh garlic, fresh ginger and fresh shrimp.

Snow peas - Tear the ends off and string like you would green beans.

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Ginger root - Scrape the skin off the ginger root with a knife and finely chop.

Garlic cloves - Separate cloves from a bulb. Peel & finely chop by hand or in a mini-chopper.

Thai red chillies - Cut the top off the red chilly and discard. Cut into 1/4" circles and set aside.  Cook's Note - Wash your hands thoroughly with soap and water to get rid of the chilly oil before touching anyone or anything else.

Shrimp and marinade - 

 

Shrimp - Peel the raw shrimp and place in a bowl with the cornstarch, salt, pepper, sugar and sesame oil. Set aside.

Cook's Note - I use whichever size shrimp is on sale. With the exception of salad shrimp you can use any size raw shrimp. I just happened to find large shrimp (prawns) on sale today.

Sauce-

First stop - the pantry cabinet for what I like to call the 3-musketeers of stir-fry namely, soy sauce, oyster sauce and Sriracha, red chilli paste/sauce. Personally, I have a great fondness for sriracha. 

In a bowl, add the soy sauce, sriracha or hot chilly sauce, oyster sauce, cornstarch, sugar and water or chicken stock. Stir & set aside.

 

 

To wok or Not?

Most people at this point would head for that wok in the kitchen cabinet. Well, more power to you! - if you have one of those wok burners spewing out 100,000 BTU's.

A wok is only as good as its heat source. So it heats up in a flash - and then as soon as you put in the first ingredient (it gives it that wonderful smoky flavor) cools down just as rapidly instantly turning it into a useless piece of tin. Which why you need an immense flame to keep it very very hot.

If your kitchen is like mine and you have one of those regular stoves, I'd head for a heavy bottomed saute pan. Yes it's a dud to begin with and slowly heats up but once it does, it will stick with you to the end.

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking. Cook's Note - You will see movement sort of like ripples in the oil once it is hot.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green - about 2-3 minutes .  Remove immediately with a slotted spoon.

Once all the snow peas are fried, in the same oil drop in the shrimp (prawns) till they turn pink. - about 2-3 minutes .Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp (better under than over in this case)

Golden rule of stir-frying -  - Start on high flame and keep it there!

Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly.

 

 

 

 

As soon as the garlic starts turning a very light brown, add the cut yellow squash.

 

To begin with the squash retains its shape and white color.  Continue sauteing for about 7 minutes or until the squash become more translucent.

 

Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir (cornstarch has a tendency to congeal at the bottom)

Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens. Taste and adjust seasonings.

 
Serve immediately on a bed of steamed rice.

A word of caution - have your rice cooked and everyone ready at the table as soon as the stir-fry is ready.  Do not prepare this dish in advance and keep or you will find come serving time, your snow peas have turned an unattractive olive green!

The flavors of the shrimp and vegetables are delicate and infused with the flavor from the sauce. This is such a refreshing and healthy delicious meal.

No other accompaniments are required - well maybe some lovely jasmine tea....it's a surefire favorite with my kids as well!

Recipe for

YELLOW SQUASH, SNOW PEAS & SHRIMP STIR-FRY

Preparation time - 15 minutes

Cooking time - 15 minutes

Serves 4

Shopping list

3 yellow squash

3/4 lb raw shrimp or large prawns

1 'Thai' fresh red chilly

4 cloves garlic

1" fresh ginger root

Marinade for shrimp -

1/2 tsp fresh ground black pepper

1/2 tsp salt

2 tsp corn starch

1-1/2 tsp sesame oil

Sauce -

2 tbs oyster sauce

1 tbs dark soy sauce

1 tsp sugar

1 tsp cornstarch

1/4 cup chicken stock or water

1/2 tsp  sriracha or hot chilli sauce 

1 cup vegetable oil

Preparation -

Marinade -  Shell and devein the shrimp or prawns and mix in a bowl with the marinade ingredients. Set aside.

Sauce -  In a  small bowl, mix the sauce ingredients. Stir and set aside.

Fresh produce - 

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Snow peas - Tear the ends off and string. Wash and set aside.

Ginger - Scrape the skin off the ginger root with a knife and finely chop.

Garlic - Separate cloves from a bulb. Place a chefs knife down on the cloves and hit down hard with the heel of your palm. Repeat till the skin separates from the clove. Discard garlic skin and chop the garlic cloves. Use your knife edge as a pivot and place your hand down firmly bringing the knife up and down till all the garlic has been chopped or you can use a mini chopper.

Thai red chilly - Discard top.  Cut into 1/4" circles and set aside.

Cooking method-

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green. Immediately remove with a slotted spoon.

In the same oil, drop in the shrimp (prawns) till they turn pink. Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp.

Keep heat on high. Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly. As soon as the garlic starts turning a very light brown, add the cut yellow squash.

Saute for approx 7 minutes or until the squash become more translucent. Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir. Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens.

Taste and adjust seasonings. Serve immediately with steamed rice.

Enjoy!

 

A Carolina Escape - Sauteed shrimp with Chorizo, Mushrooms, Green Onions & Bacon on a bed of Cheddar Grits

The outer banks in North Carolina USA, especially the island of Emerald Isle, is an unforgettable place - an island with pristine beaches, beautiful beach architecture, an endless expanse of  ocean filling one with an overwhelming feeling of smallness as you look upon into its infinite vastness, the rhythmic sound of the waves - and  Shrimp & Grits. 

Why shrimp and grits? Because its every where! And because I always cook it when we visit this island with its endless bounty of  fresh shrimp & local fish.

Grits are coarsely ground and often stone milled corn most commonly eaten in Southern USA.  What is commonly used is referred to as hominy grits i.e. grits without the germ, is ground into small grains. It is similar to other thick corn or maize-based porridge from around the world, such as Polenta.

Traditionally, Shrimp & Grits is a staple in the low country of South Carolina and eaten for breakfast. The original version of this dish consists of a pot of grits with shrimp, cooked in bacon grease or butter.  Nowadays, it is enjoyed with fervor in both North & South Carolina and  served for all meals.

My version of Shrimp & Grits is a spicier, embellished version and is quite different to the southern rendition. In my opinion, the spiced sauteed shrimp works well with the smooth & creamy flavor of the grits and is a lovely meal to prepare if you having company for dinner or just want to plain impress!

  

The main ingredients in the recipe are -

Hominy grits ( if you can find it - I had to settle for regular corn grits today), large shrimp, smoked apple wood bacon, baby portabella mushrooms, green onions, green bell pepper, aged cheddar cheese, lemon juice, fresh cilantro and parley.

The spice used is my recipe for  Whatever Whenever dry rub or if you are out of time or ingredients , substitute with a store purchased Cajun seasoning. Also, if chorizo (Mexican sausage) is not available in your part of the world, you can successfully omit it.

  

 

Before preparing the fresh ingredients, in a heavy bottomed pan, bring water to boil with salt. Add the grits and stir. Cook on low heat for 25-30 minutes till the the grits are creamy and smooth. 

 

Add shredded cheese and butter. Mix well.

Cook's Note - Please stay away from instant grits. Also, keep stirring regularly as the grits will begin to stick to the bottom of the pan as it begin to thicken.

While the grits are cooking, prepare the rest of the ingredients - 

 

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

 

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cook's Note - To crisp the bacon, place bacon in a very hot pan and keep pouring out (discarding) the grease as the bacon begins to float in it. Once the bacon is crispy on both sides, place on paper kitchen towels.

Heat a heavy bottomed pan on medium heat  - preferably cast iron. (Feel free to  use the same  cast iron pan used to fry bacon)

Add olive oil and heat for about a minute. 

 


Add garlic. Stir for a few seconds. As soon as the garlic begins to brown, add the green onions & bell pepper. Saute for 2-3 minutes.

 

Add the chorizo and saute for 2-3 minutes.

 

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp. Do not add any liquid. The mushrooms will first absorb all the oil in the pan and then release their liquid turning limp.

 

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque. Add the bacon, cilantro, salt, pepper & lemon juice . Mix well. Taste and adjust seasonings.

On the plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.  Garnish with chopped cilantro leaves if desired.

An explosion of myriad flavors with every bite, the cheddar grits provide a smooth and creamy back drop to the spiced shrimp (prawns really) and the chorizo, bacon & mushrooms  give the dish yet another dimension. A play of harmony with very diverse elements & enormously satisfying!

Recipe for

SAUTEED SHRIMP WITH CHORIZO, MUSHROOMS, GREEN ONIONS & SMOKED APPLE WOOD BACON ON A BED OF CHEDDAR GRITS

Shopping list -

Shrimp-

1 lb large unshelled shrimp (prawns)

1 bunch green onions

2 tbs bulk chorizo sausage (Mexican sausage)

8 oz baby portabella mushrooms

4 slices smoked apple wood bacon

1/8 green bell pepper

1/2 cup fresh cilantro leaves

1/4 cup fresh parsley 

1/2 tbs lemon juice

1 tbs whatever whenever dry rub

1/4 tsp black ground pepper

3 garlic cloves

4 tbs olive oil

Grits - 

1 cup hominy grits (if available) or corn grits, not quick-cook variety

1/2 cup cheddar cheese

2 tbs butter

3/4 tsp salt

Preparation-

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cooking method -

Heat a heavy bottomed pan on medium heat  - preferably cast iron. Add olive oil and heat for about a minute. 

Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes.

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp.

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque.

Add the bacon, cilantro, salt, pepper & lemon juice . Mix well.

Taste and adjust seasonings.

To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.

Enjoy!

WHATEVER WHENEVER DRY RUB

Shopping list

• 1 ½ tbs Paprika
  
• 2  tbs Brown sugar
  
• 1  tbs Garlic powder
  
• 1/2  tbs Black pepper
  
• 1  tbs Onion powder
  
• 1  tbs Thyme leaves
  
• 1  tbs Oregano leaves
• 1/2  tbs Cayenne Pepper
  
• 1/4 tbs Turmeric 
  
• 1/2 tbs cumin powder
• 1-1/2 tbs salt
  

Preparation
Place all ingredients, one by one in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.

Store in a dry and cool place.