Piri Piri Shrimp

This is a South African recipe that I have seen on FoodNetwork and several cookbooks.  It looked really good and so I thought I would try it.  There were several variations, so I took bits and pieces of each recipe to come up with this one.  It has a majority of my favorite ingredients (shrimp, garlic, lime and cilantro). Adjust the "heat" with the number of serrano chillies.  One makes it pretty mild.  I hope you enjoy it as much as we did.  It is simple to fix, just a little planning required to allow the shrimp to marinade.

Ingredients:

1 1/2lbs Raw shrimp (remove shells)
6 cloves garlic (minced)
2 tblsp Paprika
Juice of 2 medium size limes
1 tblsp red wine vinegar
1 tsp sugar
1 tblsp flour
1-3 serrano chillies
1/3 cup olive oil plus 1 tblsp
1 handful of cilantro (roughly chopped)
Salt to taste

Remove shells from shrimp, pat dry and place shrimp in a glass or ceramic bowl.  Cut serrano chillies in half and with a small spoon remove the seeds and membrane (white stuff that keeps seeds intact.) Do not use your fingers to remove the seeds and membrane.  In a food processor, add the serrano chillies, garlic, paprika, lime juice, sugar and red wine vinegar.  Process until it creates a paste, add the olive oil minus the 1 tablespoon.  Continue to process for another minute.  Pour the marinade over the shrimp and let marinade for 1-2 hours or longer. 

In a skillet, heat the 1 tablespoon of olive oil.  Remove the shrimp from the marinade and toss with 1 tablespoon of flour.  Mix well.  When oil is heated, cook shrimp in batches until opaque and pink.  Transfer to a clean plate.  Continue cooking all the shrimp.  Sprinkle cooked shrimp with salt and toss with cilantro until mixed. Serve with white rice and enjoy!

Tandoori Fish

This is absolutely incredible.  I got this recipe from Nita's husband when he returned from a trip to India.  I decided to try it with fresh fish. What's great about this dish it has fabulous flavors but it is not spicy hot. I served it to the dance troupe before we did a performance. If you can, use fresh fish instead of frozen if at all possible.   Asian and ethnic grocery stores have large fish tanks with a good assortment of live fish to choose from.  Have your local fishmonger scale and clean the fish for you.

Ingredients:
2 whole fishes (cleaned) trout, sea bass or tilapia
2 inches of fresh ginger root (peeled and minced)
10 cloves of garlic (minced)
3 tblsp olive or canola oil
1/2 lime (juiced)
3 tblsp tomato puree
1 tblsp paprika
1 tblsp chili powder
1/2 tsp ground cumin
1/2 tsp ground tumeric
salt and pepper

Cut diagonal slits on each side of the fish.  Make sure you cut deep enough to expose the meat, but not all the way through the bones.  Place fishes in a glass or ceramic plate.  Place the remaining ingredients in a bowl and mix until it creates a paste.  Rub the paste all over the outside of fish on both sides.  Make sure some of the paste get between the diagonal cuts.  Rub some of the paste inside the cavity of the fish.  Use all the paste.  Cover the fish with plastic wrap and refrigerate for 30 minutes to marinade.

Set oven to broil and preheat in low.  Cover a baking dish or deep tray with foil.  Place fish in the foil covered dish and broil in the oven uncovered.  Broil one side for approximately 8 minutes.  Turn fish over and broil the other side for another 8 minutes.  Increase the setting to medium or high to allow the skin to crisp.  Watch carefully so as not to burn for appoximately 4 minutes; flip fish and do the same on the other side. Remove from the oven and serve with basmati rice and Tomato, Onion and Chilli salad (recipe available on this blogsite).

Whole Fish with Black Bean Sauce

Something I have always wanted to try was to cook a whole fish.  It is not as difficult as I thought it would be.  It was actually a lot of fun.  Note: there is a difference between fresh fish and frozen.  Asian and ethnic grocery stores have huge fish tanks for live seafood.  It is amazing how wonderful it is to cook with very fresh seafood.  I recommend it highly.  Have your fishmonger scale and clean the fish for you.  The original recipe normally steams the fish.  I prefer baking or broiling; this creates a different texture to the fish.  If you wish to steam, wrap the fish in foil and steam for 30 minutes.

Ingredients:

2 whole fish (cleaned) trout, sea bass, tilapia

2 tblsp salted black beans

1 tsp sugar

2 inches of fresh ginger (shredded)

6 cloves garlic (thinly sliced)

3 tblsp Chinese rice wine

3 tblsp Light soy sauce

4-6 spring onions (shredded or sliced)

3 tblsp olive or canola oil

1 tsp sesame oil

Wash the fish inside and out and dry with a paper towel.  With a sharp knife, cut deep diagonal slices across the each side of the fish. Cut deep enough to expose the flesh but not to the bones.  Mash half of the beans in a small bowl with the sugar.  Add the remaining whole beans and mix well.  Place fish on a glass or ceramic plat and place half of the shredded ginger and sliced garlic inside the fish cavity spreading as evenly as you can.  Rub the blackbean mixture on to the outside of the fish making sure you get it between the diagonal slices.  Turn fish over and do the same on the other side. Cover with plastic wrap and marinade for 30 minutes in the refrigerator.

Turn oven on to 350 degrees.  Place fish in a foil covered pan.  Mix rice wine with 1 tblsp of soy sauce and 1 tblsp oil.  Pour mixture over the fish. Cover fish with another piece of foil and place in the oven.  Bake for 15 minutes. Remove the foil covering and continue to cook for another 5-10 minutes or until fish is done (flesh is opaque).

In a small pan, heat the remaining oil until almost smoking; remove from heat. Add the sesame oil and the remaining soy sauce and stir.  Remove fish from the oven and transfer to a plate, sprinkle with the spring onions.  Drizzle with the oil and soy sauce mixture.  Serve hot with steamed rice.

NOTE: If you are not comfortable with cooking a whole fish, ask your fishmonger to remove the head.  This also works with fish fillets. Reduce cooking time if cooking fillets.

Five Spice Fish Fillet

Quick and easy and oh so yummy. I made some changes to the original recipe, tried it at home and got a winner.  Try any light white fish (tilapia, cod, mahi-mahi) fillet.

Ingredients:
1lb thin fish fillet (tilapia, mahi-mahi, cod or any white fish)
1/2 cup flour
2-3 tsp five-spice powder
3 tblsp canola or olive oil
1/4 cup soy sauce
3 tblsp brown sugar
1 tblsp sesame oil
Salt and pepper
2 green onion stalks (chopped diagonally)

Place flour in a flat dish, season flour with salt and pepper and set aside.  Rub the five-spice powder on each side of the fish fillet.  Roll fish fillet into the flour and dust off the excess.  Heat the oil in a deep frying pan.  When oil is hot, place the fish fillets into the hot pan without crowding.  Cook each side for approximately 2 minutes until opaque.

In a small bowl, mix soy sauce, sugar and sesame oil; season with pepper.  Pour soy sauce mixture onto fish.  Reduce heat and continue to cook turning fish fillets occassionally to coat.  Continue cooking until sauce thickens and creates a nice glaze on the fish.  Do not allow the glaze to burn.  Transfer fillets to a warm plate and garnish with the chopped green onions.  Serve hot with steamed rice or fried rice.

Filipino Sour Shrimp Soup (Sinigang na Hipon)

In the Philippines, like many in the Pacific Islands, soups play a main role in their food culture.  These soups are poured over rice, making a substantial meal.  This is a very versatile soup.  The broth, tomatoes and shrimp are the base.  There is no limit to the vegetables.  Use whatever you have on hand (brocolli, carrots, cabbage, okra, etc.)  You can also make it spicy by adding green chillies. Different regions and families have numerous versions.  Try it out using the basics and then play around with what suits you. 

Ingredients:

1 lb shrimp in shells
8 cups water
2 fish or shrimp bouillion cubes
2 tblsp tamarind paste
2 tomatoes (quartered)
1 small bunch fresh spinach leaves (trimmed)
1 cup green string beans (trimmed)
1 medium onion (quartered)
1 cup dikon radish (cut in chunks)
2-3 green chillies (optional)
Salt or Patis (fish sauce)
Steamed jasmine or basmati rice

In a deep pot, add water, bouillion, tamarind paste, onion, tomatoes and dikon radish.  If using the green chillies, add those at this time.  Bring to a boil for 15-20 minutes until daikon becomes translucent, stirring occasionally.  Add the green beans and continue to cook for another 10 minutes at a low boil.  Add the shrimp and cook for another 5 minutes.  When the shrimp becomes a dark pink and opaque, season with salt or patis and the fresh spinach.  Turn off the heat and allow the spinach leaves to wilt approximately 3 minutes.  Scoop rice into a deep bowl.  Add shrimp and vegetables with plenty of broth for a soupy consistency.  Season with additional salt or patis if needed. Enjoy!

Note:  For additional variety, you can add fresh fish (i.e. trout, sea bass, cod, etc.)  Change out the vegetables if you like. This is great with eggplant and okra.

Clams With Spinach and Chayote

This is one of those comfort foods that we absolutely love at home.  There are several versions of this depending on what part of the Philippines you are from.  The original recipe calls for chicken with chicken broth, but I thought I would try it with clams and yummmmmm.  If you do not like clams, then try it with chicken and chicken broth. . 

Ingredients:

1 lb of small neck or manila clams (scrubbed and cleaned or frozen)
1 medium onion (sliced)
1 inch of ginger (sliced in match sticks)
3 cups of fish or clam broth
1 chayote (peeled; remove seed and cut into bite size pieces)
1 small bunch of fresh spinach leaves (clean and trimmed)
Steamed white or brown rice to serve over.
2 tblsp olive oil
Salt and pepper

Heat olive oil in a dutch oven or stock pot.  Add onions and chayote.  In medium heat, stir occasionally until onions become translucent - approximately 5 minutes.  Add the ginger and continue cooking for another 2 minutes to release the flavor of the ginger.  Add the broth and bring to a boil; then reduce the heat to a simmer or lightly boil to allow the chayote to tender for another 8 minutes.  If chayote pieces are large, this will take a longer cooking time.   Season with salt and pepper then add your clams.  Continue cooking until all the clams open. If you are using fresh clams, discard any that are still close.  Add the spinach and stir it into the soup mixture.  Turn off the heat and allow the spinach to wilt.  In a deep bowl, add a scoop or two of rice and top it with the clams and vegetables.  Be very generous with the soup or broth.  Enjoy!

Quick Fried Shrimp with Garlic

This is so good. Even my picky hockey player had two helpings.  If you love garlic this is the dish for you.  The spices really compliments the shrimp and you can make it spicy or mild.  Just play around with the amount of chili powder and cayenne.

Ingredients:

1/2 cup coarsely chopped garlic (about 2 large heads)
3/4 cup extra-virgin olive oil
1/2 tsp. salt (more to taste)
Juice of 1 lime
2 tblsp chili powder
1 tblsp paprika
1/8 tsp cayenne (more to taste)
2lbs medium-large shrimp (shelled and deveined)
3 tblsp cilantro (roughly chopped)
Slices of lime
Salt and pepper

In a small sauce pan add olive oil and garlic.  Using medium heat, cook until garlic is lightly brown.  Add chili powder, paprika and cayenne.  Continue stirring for another minute.  Add the lime juice and continue cooking for another 8 minutes. Remove from heat and set aside.

In a separate bowl, season the shrimp with salt and pepper.  In a deep frying pan, add 3 tablespoon of the oil (make sure you do not include the garlic) from the sauce pan. Make sure pan is hot, add 4-5 pieces of shrimp.  Quick fry the shrimp in batches for about 3-4 minutes.  When shrimp is pink and opaque, transfer to a bowl.  Continue to add the oil from the sauce pan without the garlic while cooking the shrimp in batches until all the shrimp is done.  Strain the garlic from the sauce pan and add to the cooked shrimp.  Add the chopped cilantro to the shrimp. Toss shrimp, garlic and cilantro until it well mixed.  Season with salt and pepper if needed.  Serve with slices of lime and your favorite rice (i.e. Spanish, Cilantro lime etc.)

Banana Leaf Wrapped Tilapia

I've always wanted to make something in a banana leaf, but I wanted something easy to start with.  I thought if I  started with easy, it would build my confidence and then I can go to more complex type foods.  This is a great recipe if you have never cooked with banana leaves.  You don't have to create a container or do any type of special folding or wrapping. The roasted pepper sauce is absolutely divine.  When you serve it like in the picture with a side of cilantro lime rice....OMG!

Ingredients:

1 bag of banana leaves cut into 5 or 6 inch squares
8 tilapia fillets (approx. 6oz each)
4 small limes
salt and pepper to taste
olive oil
1 green onion (chopped)
Sliced lemons or limes

Red Pepper Sauce:
1 12oz jar roasted peppers (drained)
4 cloves garlic
1 tsp dried oregano
1/3 cup olive oil
salt and pepper to taste

Preheat oven to 350 degrees.  Fill a large stock pot about half way with water and bring to a boil. 
Season each tilapia fillet with salt and pepper and juice of half a lime; set a side. Lightly grease a baking sheet.

When water comes to a boil, blanche a banana leaf in the boiling water for approximately 30 seconds.  If the banana leaves are frozen, blanche for at least 1 minute.  Remove from the boiling water and lay out on a flat surface.  Place one of the tilapia fillets in the center.  Fold each corner like you are wrapping a gift. Flip the wrapped fish over so that the seam side is down.  Place the parcel on the greased baking sheet.  Continue with the other banana leaves and tilapia fillets.  Once all the fillets have been wrapped and placed on the baking sheet, bake in the oven for 20 minutes.

For the red pepper sauce, place the red peppers, garlic, oregano, salt and pepper in a food processor or blender.  Puree adding the olive oil is a slow stream until well blended.  Taste and adjust seasoning if necessary. 

Remove the wrapped fillets from the oven and allow to sit for approximately 5 minutes.  Cut slits across the top of each parcel separating the banana leaves.  Spoon the red pepper sauce and garnish with the green onions and sliced lemons or limes.

Paella Valenciana

There are so many paella recipes out there it just boggles the mind.  I tried several that I found in cookbooks and have watched several chefs on the FoodNetwork take a stab at it. I find the short cut versions just does not have the flavors that you get when you fix the true version.  Even in Spain, depending on the regions, the paella can vary as well.  Paella Valenciana is from the Valencia region.  The ingredients are extensive and it can get expensive, but worth it for those special occassions.  Even if you do not have the paella pan, you can make this fabulous dish. Don't skimp on the ingredients, it's what make this dish fabulous. Eaten al fresco with chilled Sangria, what more can you ask for?

Ingredients:
1 lb of chicken (cut into pieces)
1 Spanish chorizo (sliced) - Chorizo de Balbao
1 medium onion (minced)
3 cloves garlic (minced)
3 tomatoes (chopped) or 1 14oz can of chopped tomatoes
1 large red bell pepper (chopped)
1 lb shrimp in shell or use 1/2 peeled/ 1/2 in shell
1 lb mussels or clams (bearded and clean or frozen in shell)
1 tblsp paprika
2 cups of long grain rice (soaked in cold water for 1 hour)
Juice of 1 lemon
1/4 tsp saffron threads soaked in 1/4 cup warm water
1 1/3 cup shelled peas (fresh or frozen)
Salt and pepper
2 tblsp olive oil

3 cups of chicken broth
1 tblsp parsley (chopped) for garnish

Optional:
1 lb cooked lobster meat (reduce shrimp to 1/2; reduce shellfish in 1/2)
1/2 lb of pork shoulder (cut in pieces) can replace 1/2 of the chicken

In a large pan, heat oil.  Lightly fry chorizo until edges are a light brown. Remove from pan and set aside.  Fry chicken pieces in batches until evenly browned. Do not crowd. (If using pork, fry pork pieces until evenly browned and transfer with chicken).  Remove chicken pieces and transfer to the same plate as the chorizo. Add onions and stir constantly until translucent (2-3 minutes), then add the garlic.  Continue to fry for another minute, stirring constantly.  Add paprika and stir for 30 seconds, then add the tomatoes and bell peppers.  Cook for 6-8 minutes.  Mixture should start to thicken.  Drain rice and add to the pan. Stir until rice is coated with the spices and tomato mixture for approximately 3 minutes.  Season with salt and pepper.  Add the chicken broth, lemon juice and the saffron thread soaked in warm water.   Bring to a boil.  Cover and reduce the heat to low/simmer.  Add the chicken, chorizo and peas to the pan. Cover and cook for 20 minutes, stirring occassionally.  Add the shell fish and shrimp (I usually arrange it to make it look like the picture), continue to cook for another 10 minutes or until liquid is completely absorbed.  If using lobster, add them to the last 5 minutes of the cooking process. Remove cover, sprinkle with the chopped parsley and serve in the pan. 

Note: If rice is not tender, add a 1/4 cup of chicken broth or water, stir and continue to cook covered in low heat for another 10 minutes. If using fresh mussels or clams, discard any unopen shells.

Kedgeree

This is a classic English dish served during brunch that originated from India when it was under the British rule.  I've always been curious about this dish and even more so when I met Chef Darren McGrady. When Darren published his cookbook "Eating Royally", I figured I had to try it.  Once I had his, I had to make it my own. So, here is "my" version of the Kedgeree. Thanks Darren for inspiring me.

Ingredients:
1 cup basmati rice
4 cups water
2-3 strands of saffron thread
2 cups heavy cream or half-and-half
1 1/2 tblsp curry powder
4 had boiled eggs (peeled and quartered)
2 stalks green onions (finely chopped)
1 1/2 lbs of  salmon or smoked haddock or, mackrel (flaked)
2 handfuls of cilantro or parsley (roughly chopped)
Cayenne pepper to taste (optional)
Salt and pepper to taste

Poaching Liquid for salmon:
1 bay leaf
1/2 lemon (sliced thinly)
5-6 whole pepper corns
enough water to cover salmon

If cooking rice in a rice cooker, place rice, water and saffron threads into rice cooker  and follow recommended cooking method. If not, place rice, 4 cups of water and saffron threads in a large pot and allow to boil. Cook until all liquid has been absorbed and rice is tender.  Reduce to low and cover and allow to steam for 15 minutes.  In a large separate sauce pan, combine heavy cream, curry and cayenne pepper, whisk until blended.  Allow the cream mixture to simmer until slightly thickened.  Add the rice and green onions, stirring constantly until well blended. Season with salt and pepper to taste.  Add flaked fish and continue to stir gently so as not to break up the fish.  Top with the hard boiled eggs and cilantro or parsley.  Serve while warm.

Poaching Salmon:

In a deep pan, add enough water to barely cover salmon, lemon and bayleaf.  When water starts to simmer, add the salmon. swirl water and pour over salmon.  Continue until salmon is cooked through and is a very light pink.  Remove from the poaching liquid.  Allow to cool slightly before flaking the meat.

P.S. Darren's website is - www.theroyalchef.com.  Check it out.

Brazillian Fish Stew

This is incredibly easy and delicious. If you love foods cooked in coconut milk, cilantro and lime juice, then this is it! It combines different national influences into one incredible dish. My husband and I love this dish. Though the original recipe called for the basic - cod and haddock, I actually tried it with Mahi-mahi and it was great!!! I have also tried it with tilapia and it works as well. Since tilapia is not as firm as the other fishes, you will need to handle gently when preparing. Enjoy!

Ingredients:

2lbs cod, haddock, mahi-mahi or tilapia

5 tbsp fresh squeeze lime juice

1 tbsp olive oil

1 onion (minced)

1 green bell pepper (seeded and chopped)

4 garlic cloves (minced)

1 lb ripe tomates (chopped) or 1 (16oz) can of chopped tomatoes (drained)

1 cup fish stock (homemade or boullion) or bottled clam juice

1 cup unsweetened coconut milk

1/3 cup cilantro (chopped)

salt and pepper to taste

In a bowl toss fish and lime juice together; set aside to marinate. In a skillet, on medium heat, add the oil until heated. Add onion, bell pepper and garlic. Stir often until onion has softened (approx. 5 minutes). Add the tomatoes, continue stirring until heated, then add stock and coconut milk. Simmer, then reduce the heat to med-low. Cover and allow to cook for another 10 minutes. Add the fish and the marinating lime juice and cilantro. Cook for another 5 minutes or until fish is opaque and firm. Season with salt and pepper. Serve over rice in a bowl to ensure you get the wonderful broth.

Note: you can change it up a bit and add shrimp to give it some variety. If you want to do a reduced fat version - reduce the coconut milk to 2/3 cup. You can add red pepper flakes to give it some "heat" as well.