June 24th, 2006 by alice
Tags: Burgers, Chicken, Cucumber, Relish, Satay, Sauce, Spicy
INGREDIENTS
- 4hamburger buns with sesame seeds, toasted or4 largeflour tortillas(wrap size)
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For the Burgers
- 2tablespoonspeanut butter
- 2teaspoonsbrown sugar
- 2teaspoonshot pepper sauce(I like Tabasco)
- 1/4cupchicken broth
- 1lbground chicken
- 1tablespoon mincedgarlic
- 1/2cup choppedcilantro
- 1/4cup choppedmint
- 1/2teaspoonsalt
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For the Satay Sauce
- 1/4cupchunky peanut butter
- 1/4cupchicken broth
- 2teaspoonsbrown sugar
- 1teaspoonred pepper flakes
- 1teaspoonsalt
-
For the Spicy Cucumber Relish
- 1/3cuprice vinegar
- 1tablespoonsugar
- 1largecucumber, peeled,seeded,and diced
- 1/2-1teaspoonred pepper flakes
- 1/4teaspoonsalt
DIRECTIONS
- Prepare cucumber relish first by dissolving sugar in vinegar.
- Add remaining ingredients and stir well.
- Allow to sit at room temperature for at least half an hour.
- Prepare satay sauce by mixing all ingredients until smooth; set aside.
- To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
- Check ground chicken to be sure it isn’t very wet; if it is, blot it with paper toweling.
- In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
- Stir peanut butter mixture into chicken mixture and blend until smooth.
- Form into four thick patties.
- Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
- Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.
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June 24th, 2006 by alice
Tags: Braised, Crock, Lamb, Pot, Shanks
INGREDIENTS
- 3-4lbslamb shanks
- 1teaspoonsalt
- 1/2teaspoonblack pepper
- 1teaspoonground cumin
- 1teaspoonground coriander
- 1/2teaspoonground nutmeg
- 1teaspooncinnamon
- 2teaspoonspaprika
- 2teaspoonslemon zest
- 1cuptomato sauce
- 1/2cupred wine
- 2largeonions, finely chopped
- 1 (16 ounce)canchickpeasor cannellini beans
- cooked riceor couscous
DIRECTIONS
- Brown lamb shanks under broiler to remove excess fat.
- Remove shanks from broiler and place in the bottom of crock pot.
- Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
- Pour over lamb shanks in crock pot.
- Sprinkle chopped onions and drained chickpeas over the top.
- Set crock pot on low for 8-10 hours.
- Serve lamb shanks on rice or couscous.
- Skim sauce of any fat, if serving.
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June 24th, 2006 by alice
Tags: Lobster, Sauce, Shrimp
INGREDIENTS
- 1lb cookedshrimp(shelled)
- 3/4lbground pork
- 1bunchscallions(sliced, only white part)
- 1/2teaspoonblack bean sauce (optional)
- 1/2teaspoonsoy sauce (optional)
- 4tablespoonscornstarch
- 2cupswhite rice
- 2tablespoonscream sherry
- 1teaspoonground ginger
- 4tablespoonssesame oil
- 1 (14 1/2 ounce)canchicken broth
- 2teaspoonsgarlic granules
- 3eggs(beaten)
- white pepper
- 2teaspoonssugar
- 2tablespoons leftoverpeas (optional)
DIRECTIONS
- In a medium skillet, sautè the ground pork& scallions.
- Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
- Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
- Once the sauce thickens, add the pepper to taste& also add the shrimp.
- If you’re adding peas, add them now.
- Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
- Serve over a bed of white rice.
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June 24th, 2006 by alice
Tags: Chowder, Seafood
INGREDIENTS
- 1bag frozen mixedseafood
- 2dozengreen mussels
- 2dozen pre-cookedshrimp
- 2jarsoysters
- 3cupsimitation crabmeat
- 1teaspoongarlic granules
- salt
- ground black pepper
- 1 (32 ounce)can new englandclam chowder
- 1can choppedclamsor minced clams
- 1/2cupunsalted butter
- 1/2cupcream sherry
- 4cupsheavy whipping cream
- 1/4teaspoonpaprika
- fresh italianflat leaf parsley(chopped)
DIRECTIONS
- You’ll find the bag of frozen mixed seafood in the frozen food section of your supermarket& it contains octopus, small mussels, squid, small shrimp, etc.
- In a large pot, add the mixed seafood, green mussels, oysters, imitation crabmeat, salt, pepper, garlic, clam chowder, minced clams with their liquid, butter, sherry& cream.
- Over medium-high heat bring to a near boil& then reduce heat to a simmer.
- Simmer for about 10 minutes.
- Add the shrimp& continue to simmer another 2 to 3 minutes.
- Remove from heat& serve in individual bowls.
- Garnish with paprika& chopped parsley.
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June 24th, 2006 by alice
Tags: Deep, Fried, Tofu
INGREDIENTS
- 1tablespoonsea salt
- 1tablespoonChinese five spice powder
- 2tablespoonssugar
- 1teaspoonwhite pepper
- 1clovegarlic, very finely chopped
- 1lbtofu or4 piecestofu, cakes cut in half
- 2 1/2cupspeanut oil
- 4green onions
DIRECTIONS
- In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
- Add tofu 1 at a time and turn over to coat evenly.
- Let stand 1 hour.
- In a wok, heat oil until smoking.
- Add tofu and deep fry for 5 minutes until puffy and golden.
- Drain on paper towels and serve immediately with green onions.
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