Week of September 18, 2011

My list for next week includes ceviche and Thai dishes.  I hope you try some of them.  Please let me know via comments what you think.

LEMON-LIME BAY SCALLOPS WITH SMOKED PAPRIKA (Douglas Rodriguez from The Great Ceviche Book.

3 Green Jalapeno chillies, coarsley chopped with seeds
1/2 c. fresh squeezed lemon juice
1/2 c. fresh squeezed lime juice
2 pounds fresh shelled bay scallops
6 plum tomatoes, seeded and small diced
1/4 c. olive oil
7 green onions, thinly sliced
1/4 c. chopped Itallian parsley
2 tsp. Sea salt 
1 red onion, fine diced
1 tbsp. smoked or hot hungarian paprika

In a blender puree jalepenos with the citrus juices and reserve. In a nonreactive bowl, gently toss scallops with tomatoes, oil, green onions, parsley, salt and puree jalapeno mixture. Cover and refrigerate for 1 hour. Before serving top with red onion and sprinkle paprika evenly.

FRIED RICE WITH SEAFOOD 

Preparation time: 15 minutes
Cooking Time: 3-4 minutes
Serves: 2 portions

Ingredients:

• 2 tbsp vegetable oil
• 5 g diced onion
• 1 beaten egg
• 30 g white prawns, de-veined and peeled.
• 30 g scallop meat
• 20 g finely chopped squid meat
• 10 g chopped crab meat
• 1 tbsp sugar
• Pinch of salt and pepper
• 1 tbsp soy sauce
• 2 cups steamed rice
• 5 g finely chopped spring onion
• 5 g julienned carrot

To accompany the meal:

• Small cucumbers, sliced
• Cherry tomatoes
• Lime wedges
• Fresh spring onion

Directions:

1. Steam the rice, then spoon it out onto a plate and let it cool.
2. Prepare the seafood. Peel the prawns, removing the heads and legs, and de-vein them. Blanch all the seafood briefly in boiling water, then drain well.
3. Heat the vegetable oil in a wok. Add the onion and stir until golden brown.
4. Add the beaten egg and stir for half a minute, then add the seafood.
5. Add the soy sauce, sugar, salt and pepper, and stir for a minute to allow the seasoning to flavour the meat, then add the steamed rice. Stir well on low heat for just long enough to make everything good and hot. At the last moment, stir in the chopped spring onion.
6. Spoon out onto serving plate or into any serving vessel that your imagination suggests – a cup or a banana leaf, perhaps. Top it off with the julienned carrot.
7. Serve with crispy sliced cucumber, cherry tomatoes, spring onion and lime wedge. Note, when cutting a lime, don’t cut vertically through the core. Cut vertically a couple of millimetres to one side of the core, otherwise you won’t be able to squeeze juice from it.

Tips from the chef:

• It is essential that the seafood be fresh.
• While cooking, always use gentle heat – don’t let the temperature get too high.
• Traditionally, Khao Pad is made with fish sauce, but some people find the flavour overpowering, which is why this recipe uses soy sauce instead

Read more: Seafood Fried Rice by Chef Nara Suttichanond http://www.phuket.com/magazine/recipe-friedrice-seafood.htm#ixzz1Y9j19900

GINGER CHICKEN WITH RICE NOODLES (http://answerology.goodhousekeeping.com/index.aspx/question/2833399_Ginger-Chicken-with-Rice-Noodles.html)

Makes 2 servings 2 tablespoons very finely chopped scallion 1 and 1/2 teaspoons grated fresh ginger 3 garlic cloves, minced 3 teaspoons olive oil 1/8 teaspoon salt 2 skinless, boneless chicken breast halves (about 10 ounces total) 2 ounces uncooked rice noodles 1/2 cup chopped carrot 1/2 teaspoon finely shredded lime peel 1 tablespoon lime juice 1-2 tablespoons snipped fresh cilantro 2 tablespoons peanuts, finely chopped In a small bowl, combine scallion, ginger, garlic, 1 teaspoon oil and salt. Rub over chicken. Place chicken on the rack of an unheated boiler pan. Broil 4-5 inches from the heat, 12-15 minutes, or until chicken is cooked, turning once. Thinly slice diagonally, set aside. Meanwhile, in a large saucepan, cook rice noodles and carrot in boiling water, 3-4 minutes ot until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and remaining oil. Add noodle mixture and cilantro. Toss to coat Divide noodles between two bowls, top with chicken slices and sprinkle with peanuts.

STEAMED MUSSELS WITH BASIL (http://thaifood.about.com/od/thaiseafoodrecipes/r/steamedmussels.htm) SERVES 2-4 approx. 1 lb. fresh mussels, cleaned 1/2 cup good-quality chicken broth/stock 1 stalk fresh lemon grass - see preparation below 2-3 kaffir lime leaves (available in the freezer section of your local Asian food store) 1/4 cup white wine (or white cooking wine) 1 Tbsp. rice vinegar (or substitute white or apple cider vinegar) 1-2 fresh red chilies, finely sliced (omit for milder mussels) 2-3 Tbsp. fish sauce, to taste - available by the bottle at Asian food stores 1 Tbsp. brown sugar 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping 1 Tbsp. minced garlic 2 tsp. cornstarch dissolved in 1 Tbsp. water handful fresh basil (chop leaves if large) lemon or lime wedges to serve Preparation: Pour chicken stock into a wok or large frying pan (Note that you will also need a tight-fitting lid). Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high. Add the wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to incorporate. When sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Allow to cook for 2-3 minutes. Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute. Reduce heat to low and add the garlic, gently stirring it in. Push mussels aside to reveal the sauce. Add the dissolved cornstarch to sauce, stirring well to incorporate. Sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce. Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili. When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side. Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish.

Hot and Sour Tofu Soup (http://www.food.com/recipeprint.do?rid=109285)

By Hadice on January 24, 2005

Photo by CookbookCarrie

10 Reviews

• 
• Prep Time: 15 mins
• Total Time: 30 mins
• Servings: 8

About This Recipe

"Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes."

Ingredients

• 3 tablespoons vegetable oil
• 3/4 cup red bell peppers, cut into julienne strips
• 1 1/2 cups chopped green onions
• 2 cups vegetable stock
• 2 cups water
• 2 tablespoons soy sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon sesame oil
• 1/2 lb snow peas ( fresh or frozen) (optional)
• 1 lb firm tofu, drained and cut into 1/2 inch cubes
• 1 (8 ounce) cans sliced water chestnuts, drained
• salt and pepper

Directions

1. Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
2. Add water, vegetable stock, and soy sauce.
3. Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
4. Blend cornstarch with 3 tablespoons water.
5. In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
6. Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
7. Again cover, and cook for about 5 minutes or until thick and bubbly.
8. Turn off the heat.
9. Adjust salt and pepper to taste, serve immediately.