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Real bbq salmon

Main Ingredients: 7-10lb salmon1/2 lb. butter6 cloves garlicherbs; rosemary, thyme, basillemonshrimpmushrooms Cooking Preparation of the Recipe: Crush 6 gloves of garlic amp; chop up very fine. Mix the chopped garlic with the butter at room temperature. Rub the butter/garlic all over the inside and outside of the salmon. Cut very thin slices of lemon amp; place in the salmon. Dice mushrooms of your choice amp; place inside the salmon. Place some shrimp inside the salmon. Finely chop the herbs and spread all over the salmon.Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15 minutes for every pound. Preparation Time: 1-2 hours Serves: 4

Panfish chowder

Main Ingredients: 6 slices of Bacon (cut into 1 inch)2/3 cup chopped Onion1/2 cup chopped Celery3 medium size Potatoes -- peeled and cubed2 cups Water1/2 cup chopped Carrots2 tablespoons minced parsley (Fresh) 1 tablespoon Lemon juice1/2 teaspoon Dill weed1/4 teaspoon Garlic salt1/8 teaspoon Pepper1 pound Panfish fillets cut into 1-inch chunks1 cup Half-amp;-Half cream Cooking Preparation of the Recipe: In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients.Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.

Beer battered walleye

Main Ingredients: 6 Filets of Walleye or your favorite fish.2 cups beer2 cups flour1 tsp. salt1 tsp. black pepper1 cup vegetable oil1 quartered lemon Cooking Preparation of the Recipe: Clean and pat dry fish filetsMix beer, flour, salt, and pepper into a bowl making a nice thick batter. Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle when it hits the hot oil.Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until golden brown.Squeeze lemon onto fish and ser

Trout in beer sauce

Main Ingredients: 4 tb Vegetable oil1 large onion - diced2 tb Flour1 1/2 c Beer2 tb Brown sugar1/4 ts Pepper2 ts Worcestershire sauce3 lb Trout (6 pieces) Cooking Preparation of the Recipe: In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Real bass in beer sauce

Main Ingredients: 4 tb Vegetable oil1 large onion - diced2 tb Flour1 1/2 c Beer2 tb Brown sugar1/4 ts Pepper2 ts Worcestershire sauce3 lb Bass (6 pieces) Cooking Preparation of the Recipe: In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Bass (oven broiled)

Main Ingredients: 4 lb Bass - whole1 tb Salt1 ts Pepper6 slices Bacon1 Onion - chopped1 c Apple - diced2 Lemon - thinly sliced1 Green pepper - chopped1 ts Garlic powder1 ts Celery salt1/4 c Butter3/4 c Worcestershire sauce2 tb Soy sauce Cooking Preparation of the Recipe: Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates from bones. Bake at 375°F for approximately 1 hour.

Hush puppy batter

Main Ingredients: 4 cups water-ground cornmeal1 Tbls. salt1 Tbls. sugar2 Tbls. baking powder1 cup minced onion6 eggs Cooking Preparation of the Recipe: Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat (370 degrees F) by tablespoonfulls and fry until browned.

Catfish (cajun)

Main Ingredients: 4 catfish fillets 1/2 ts cayenne pepper 1 oz wheat flakes cereal1/2 ts black pepper 1 tb paprika 1/2 ts white pepper 1/4 ts salt 1/2 ts thyme 1/4 ts onion powder 1 tb oil 1/4 ts garlic powder Cooking Preparation of the Recipe: Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Real stuffed trout

Main Ingredients: 3-5 lbs. fresh trout24 grapes seeded1/2 pound mushrooms2 cups seasoned bread crumbs1 large onion, finely chopped1/4 cup dry white wine2 tablespoons fresh parsley2 tablespoons lemon juicesalt and pepper to taste. Cooking Preparation of the Recipe: Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushrooms, onion and parsley in large bowl. Moisten the mixture with the white wine. Season the trout with salt and pepper, and wipe cavity with lemon juice. Stuff each trout with mixture.Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or till flakey. Preparation Time: 30 min. Serves: 4

Deluxe bbq trout

Main Ingredients: 2 TroutLemon juice Cooking Preparation of the Recipe: Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking.Marinade1/2 c Soy sauce1/2 c Cooking sherry1 tb Lemon juice1 Clove crushed garlic1/4 c Salad oilUse hand mixer to blend all ingredients well.

Catfish (cajun spicy strawberry sauce)

Main Ingredients: 2 lbs Catfish FilletsSaltBlack Pepper2oz Hot Pepper Sauce1 1/2 c Strawberry Preserves1/2 c Red Wine Vinegar*1 tb Soy Sauce1/4 Seafood Cocktail Sauce1 Clove Garlic, minced2 ts Horseradish3/4 c Cornmeal3/4 c Flour1/2 c Safflour OilFresh StrawberriesParsley Sprigs, optional Cooking Preparation of the Recipe: Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.

Catfish (with beer)

Main Ingredients: 2 cup Self-rising flour1 cup BeerGarlic powder - to tasteSalt and pepper - to taste4 3-5 oz. catfish fillets - cutVegetable oil; for frying Cooking Preparation of the Recipe: Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-fryer or skillet until golden brown. Drain on absorbent towels. Serve hot.Serve with your favorite sauce.

Savannah's hushpuppies

Main Ingredients: 1-1/4 lbs (.6 kg). cornn meal (freshly milled is outstanding) 1/2 cup (125 ml) flour 1/4 cup (60 ml) sugar 1-1/4 tsp (6 ml) baking powder 1/4 tsp (1 ml) salt 1/4 cup (60 ml) finely chopped onion 1 egg, jumbo, barely beaten 1-1/2 cc. whole milk (the popular 2% is okay, whole is better) cooking oil or fat to fry them in (I use Peanut Oil, it's your choice, some say lard is the best.) Cooking Preparation of the Recipe: In a large deep mixing bowl mix all dry ingredients thoroughly. Add onions and lightly toss into dry ingredients. Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a solid mass). Chill for at least 1/2 hour. Scoop the dough into balls in tbsp amounts and drop from the spoon into moderately hot cooking oil or fatabout 3 to 4 inches deep. When the hushpuppies are nut brown, remove from hot oil or fat and drain.

Best baked eel

Main Ingredients: 1 living eel (about 500g)box of sweet wheat saucefermented soybeansseafood saucedark soylight soysugargourmet powdersorghum winedelicious soupmaltosesalad oilscallionginger shreds Cooking Preparation of the Recipe: 1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickle for half an hour. Bake it in an oven at 150C for 10 odd minutes.3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5 minutes once more. Finally, coat oil on it.

Lake trout (fried)

Main Ingredients: 1 Lake trout1 c Sour cream1/2 ts Salt1/2 ts Lemon juice2 tb ButterCornmeal for dredging1/4 ts Lemon pepperShortening for frying Cooking Preparation of the Recipe: Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter.Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil.Remove from heat, add lemon juice, stir, and pour over trout.

Deluxe fisherman's stew

Main Ingredients: 1 28 oz (784 grm). can whole tomatoes, plus juice (crush by hand) 1 8 oz (224 grm). can tomato sauce 1 medium onion, chopped 1 cup (225 ml) white wine 1/3 cup (80 ml) olive oil 3 cloves garlic, chopped 1/2 cup (125 ml) parsley, chopped 1 green pepper, chopped 1 jalapeno pepper, seeded, de-ribbed, chopped (optional) salt and pepper to taste 1 tsp (5 ml) thyme 2 tsp (10 ml) basil 1 tsp (5 ml) oregano 1/2 tsp (2 ml) paprika 1/2 tsp (2 ml) cayenne pepper SEAFOOD: 1 deboned and cubed filet of seabass, cod or other whitefish 1 doz. prawns 1 doz. scallops 1 doz. mussels 1 doz clams Cooking Preparation of the Recipe: Place all ingredients EXCEPT seafood in crockpot. Cook 6-8 hours on low. 30 minutes before serving, add your seafood. Turn heat to high at this time. Stir occasionally and very gently. Comments Use your own personal preferences when it comes to the seafoods. You may add water to this recipe to thin out but the thicker version is very good. Serve with sourdough bread and dunk away.

Catfish fillets (baked)

Main Ingredients: 1 1/2 lb Catfish fillets 2 Egg whites 1 tb Grated onion 1/4 ts Dry mustard 2 tb Butter or margarine 1 c Milk 1 tb Lemon juice 2 tb Sour cream 1 Clove garlic 1/4 ts White pepper 2 tb Flour 4 ts Prepared horseradish Cooking Preparation of the Recipe: Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

Zesty fish stew

Main Ingredients: 1 medium onion, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon chile powder 3 cups chicken broth 1 (4-ounce) can chopped green chiles, undrained 3 cups coarsely chopped tomatoes (about 4 medium) 1 cup chopped green bell pepper (about 1 medium) 1 cup frozen cooked cleaned shrimp 1 pound frozen cod or other lean fish fillet, partially thawed and cut into 1-inch pieces 1-1/2 cups plain nonfat yogurt Chopped fresh cilantro or parsley leaves Cooking Preparation of the Recipe: Spray nonstick Dutch oven with nonstick cooking spray. Cook onion and garlic in Dutch oven about 5 minutes, stirring frequently, until onion is tender. Stir in chile powder. Cook 2 minutes, stirring frequently. Stir in broth and chiles. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in tomatoes, bell pepper, shrimp and fish. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until fish flakes easily with fork and shrimp are heated through. Gradually stir in yogurt; heat just until hot (do not boil). Sprinkle with cilantro. 8 servings

Yellowfin tuna with pear salsa

Main Ingredients: Pear Salsa 6 small yellowfin tuna or other lean fish fillets (about 1-1/2 pounds) PEAR SALSA 1-1/2 cups chopped unpeeled pear (about 1 large) 2 tablespoons chopped green onions 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chopped hot yellow chiles (about 1 medium) 2 tablespoons lemon juice 2 teaspoons grated lemon peel 1/2 teaspoon salt Cooking Preparation of the Recipe: Prepare Pear Salsa. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place fish fillets on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until fish flakes easily with fork. Top with salsa. 6 servings PEAR SALSA Mix all ingredients in small glass or plastic bowl. Cover and refrigerate 1 hour.

Wild rice and walleye salad

Main Ingredients: 3/4 cup frozen (thawed) cranberry juice cocktail concentrate 3 tablespoons cider vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups 1-inch pieces cooked walleye pike or other lean fish fillets (about 1 pound) 3 cups cooked wild rice 2 cups shredded spinach 1-1/2 cups chopped celery (about 2 large stalks) 3/4 cup sliced onions (about 2 small) 3/4 cup finely chopped carrots (about 1-1/2 medium) 1/4 cup chopped dried cranberries or raisins 2 tablespoons chopped fresh chives Cooking Preparation of the Recipe: Mix juice concentrate, vinegar, salt and pepper in large bowl. Add remaining ingredients; toss. Cover and refrigerate at least 1 hour. 6 servings

Warm mahimahi salad

Main Ingredients: 1/3 cup thinly sliced green onions 1/2 cup orange juice 2 tablespoons lemon juice 1 teaspoon finely chopped gingerroot 2 teaspoons reduced-sodium soy sauce 1/4 teaspoon pepper 1-1/2 pounds mahimahi fillets, skinned, or other lean fish fillets, cut into 6 serving pieces 6 cups bite-size pieces spinach 3 medium oranges, peeled and thinly sliced 1 small cucumber, sliced 1 tablespoon vegetable oil Cooking Preparation of the Recipe: Mix onions, orange juice, lemon juice, gingerroot, soy sauce and pepper in shallow glass or plastic dish. Add fish fillets; turn to coat with marinade. Cover and refrigerate at least 2 hours. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 4 minutes; turn. Broil 5 to 7 minutes longer or until fish flakes easily with fork. Arrange spinach, oranges and cucumber on dinner plate. Place fish on spinach mixture. Pour marinade and oil into 1-quart saucepan. Boil until reduced to 1/2 cup. Pour over fish. 6 servings

Tuna carpaccio

Main Ingredients: 2 lb. tuna loin black peppercorns, crushed, to taste red peppercorns, crushed, to taste mustard seed, crushed, to taste parsley, chopped, to taste Cooking Preparation of the Recipe: Trim tuna loin to create round cylinder approximately 2-1/2-x-10-in.; reserve trim for tartare. Combine peppercorns and mustard seed; roll tuna in mixture to coat. Place tuna in hot griswold pan; sear quickly on all sides. Remove from heat; sprinkle with parsley. Wrap tightly in plastic wrap; shock in ice water.

Tuna and artichoke pasta

Main Ingredients: 1 (9-ounce) package frozen artichoke hearts 1 (10-ounce) package frozen green peas 1 medium onion, sliced 1/2 cup diagonally sliced celery (about 1 medium stalk) 1/4 cup water 1 teaspoon fresh or 1/4 teaspoon dried tarragon leaves 1/4 teaspoon pepper 2 (6-1/2 ounce) cans tuna in water, drained and flaked 1 (2-ounce) jar diced pimientos, drained 1 tablespoon lemon juice 3 cups hot cooked fettuccine Cooking Preparation of the Recipe: Rinse artichoke hearts and peas in cold water to separate; drain. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion and celery in skillet about 5 minutes, stirring frequently, until onion is tender. Stir in artichoke hearts, peas, water, tarragon and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Stir in tuna, pimientos and lemon juice. Heat uncovered just until tuna is hot. Toss with fettuccine. 6 servings

Good trout

Main Ingredients: 6 (10-oz.) trout salt, to taste 5 oz. heavy cream 1 tsp. chervil, finely chopped 1 tsp. tarragon, finely chopped cayenne pepper, to taste 1 oz. brioche crumbs Cooking Preparation of the Recipe: Skin and fillet trout; reserve trimmings. Refrigerate fillets until chilled. Place trimmings in chilled blender or food processor; season with salt. Process for 30 seconds or until smooth. Add small amount of cream; process until mixed. Strain through fine sieve into stainless-steel bowl set in ice. Slowly incorporate remaining cream; whip to stiff peaks. Season with cayenne pepper. Spread thin layer of mousse over chilled fillets. Seal in plastic wrap; steam for 5 to 6 minutes. Remove plastic wrap; sprinkle with brioche crumbs. Grill until golden.

Tosa joyu dipping sauce

Main Ingredients: 1/4 cup Japanese all-purpose soy sauce 1 tbsp. sake 2 tbsp. pre-flaked katsuobushi (dried bonito) dash of MSG Cooking Preparation of the Recipe: Combine the soy sauce, sake, katsuobushi and MSG in a small saucepan and bring to a boil uncovered, stirring constantly. Strain through a fine sieve and allow to cool.

Tea smoked marinated sturgeon

Main Ingredients: 2 fennel bulbs, fine julienne 3 tbsp. anise seeds 1 gal. water 1/2 cup anise-flavored liqueur 1/2 oz. curing salt zest and juice of 3 lemons 3 tbsp. lemon pepper 1 (10-oz.) sturgeon fillet Cooking Preparation of the Recipe: Combine all ingredients except sturgeon fillet. Add fillet; marinate for 6 to 12 hours. Remove fillet from marinade; place on rack. Hot smoke to internal temperature of 130 degrees F using mixture of 80% wood chips and 20% tea leaves. Remove fillet; refrigerate until chilled.

Summer swordfish with citrus

Main Ingredients: 6 small swordfish or other medium-fat fish steaks, about 1-inch thick (about 1-1/2 pounds) 1 cup orange juice 1/4 cup chopped fresh basil leaves 2 tablespoons lemon juice 2 tablespoons lime juice 1 teaspoon grated lemon peel 1 teaspoon grated lime peel 1 teaspoon olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper Lemon wedges Cooking Preparation of the Recipe: Place fish steaks in shallow glass or plastic dish. Mix remaining ingredients except lemon wedges; pour over fish. Cover and refrigerate at least 30 minutes. Heat oven to 375 degrees. Place fish with marinade in ungreased rectangular pan, 13 X 9 X 2 inches. Cover with aluminum foil and bake 10 to 15 minutes or until fish flakes easily with fork. Serve with lemon wedges. 6 servings

Sturgeon with crayfish caviar custard

Main Ingredients: 2-1/4 lb. sturgeon 1 oz. matignon vegetables 6 crayfish, cleaned 2 oz. butter 1/2 tsp. tomato paste Paprika, to taste 1/2 cup fish stock 7/8 cup heavy cream 1 egg 3 egg yolks salt and pepper, to taste nutmeg, to taste 1 oz. caviar Cooking Preparation of the Recipe: Place sturgeon in pan with lemons; add enough water to cover. Let stand 20 minutes. Drain. Smoke sturgeon over wood of choice for 5 minutes; refrigerate until chilled. Saute matignon vegetables and crayfish in butter; add tomato paste and paprika. Deglaze with fish stock; heat to simmering. Remove from heat. Peel crayfish tails and claws; return to stock. Reduce to desired strength. Strain; reserve stock. Chop crayfish in 1/4 in. dice, reserving tails for garnish. Place tails in 2 oz. timbales. Combine cream, egg yolks and seasonings in bowl; beat well. Pass through muslin. Add diced crayfish and caviar; fill timbales. Poach in bain marie until custard is set. Fillet sturgeon; grill to desired doneness.

Sturgeon and salmon platter

Main Ingredients: Salmon Mousse Salmon Galantine Tea Smoked Marinated Sturgeon Marinated Cucumber and Daikon Salad Cooking Preparation of the Recipe: TO SERVE Slice salmon galantine; fan on platter. Spoon marinated salad onto platter. Thinly slice sturgeon; fan over salad. NOTES Season: Year round Food cost: Moderate to high

Prelude of appalachian trout

Main Ingredients: Smoked Trout Fillets Trout Mousseline Papaya-Chutney Empanadas Papaya Chutney Marinated Papaya Mustard-Dill Vinaigrette with Trout Roe Wild Greens in Wine and Fruit Vinaigrette Cooking Preparation of the Recipe: TO SERVE Place assorted greens in upper left and lower left areas of 11-in. plate. Arrange marinated papaya slice so it extends from center to lower right area of plate. Use palette knife to position filled trout fillet in upper right area of plate; fillet should slightly overlap papaya. Spoon 1 tbsp. trout roe vinaigrette inside curve of papaya. Place empanada in space between wild greens. NOTES Season: Year round Food Cost: Low to moderate

Sole with apples and mint

Main Ingredients: 4 cups chopped eating apples (about 4 medium) 1/2 cup cranberry juice cocktail 2 tablespoons lemon juice 1/2 cup shredded eating apple 1/4 cup dry bread crumbs 2 tablespoons finely chopped onion 1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg white 6 small sole or other lean fish fillets (about 1-1/2 pounds) Cooking Preparation of the Recipe: Heat oven to 375 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Cover and cook chopped apples, cranberry juice and lemon juice in 3-quart saucepan over medium heat 10 minutes or until apples are almost tender. Mix remaining ingredients except fish fillets. Place 2 tablespoons bread crumb mixture on center of each fish fillet; fold ends of fish over mixture. Place fish seam sides down in pan. Cover with aluminum foil and bake 10 to 12 minutes or until fish flakes easily with fork. 6 servings

Sole timbales

Main Ingredients: 12 oz. lemon sole fillets, chilled 1 egg white 1 oz. butter, chilled salt and pepper, to taste 4 oz. heavy cream chervil, chopped, to taste 4 oz. Cured Salmon slices Cooking Preparation of the Recipe: Cut sole into medium-size pieces; place in blender or food processor. Process until smooth. With machine running, add egg white; gradually flake in butter. Add salt and pepper; pulse mix until smooth. Do not overmix. Strain through fine sieve. Place puree in stainless-steel bowl over ice bath; using a spoon, incorporate cream. Mix completely. Line 3-oz. timbale molds with plastic wrap; fill using the following sequence: sole mousse, chervil, salmon slices, chervil, sole mousse. Place filled timbales in water bath; bake at 300 degrees F until cooked through. Let cool; unmold. Refrigerate until chilled.

Smoked trout fillets

Main Ingredients: 3 trout, 10 oz. each 1 cup Citrus Brine 4-1/2 oz. Trout Mousseline 4 oz. chicory, cherry and apple wood chips Cooking Preparation of the Recipe: Skin and fillet trout. Lay fillets in pan; pour citrus brine over. Marinate for 45 minutes. Arrange fillets on sheet pans; refrigerate until pellicle, or thin film, develops. Roll fillets into cornucopia shapes; pipe mousseline into. Reserve. Place wood chips in hotel pan; heat until smoking. Place wire rack over hotel pan; cover with cheesecloth, if desired, to prevent sticking. Place fillets on rack; cover with second hotel pan. Move pans to 250 degree F oven; smoke for 10 minutes.

Smoked salmon napoleon

Main Ingredients: Gaufrette Potatoes Salmon Mousse Lemon Cream Chive Oil ADDITIONAL INGREDIENTS 12 (1 oz.) slices smoked salmon Cooking Preparation of the Recipe: TO SERVE Place 1 oz. lemon cream on plate. Place 1 gaufrette potato next to cream; place 1 salmon slice and small dollop salmon mousse on potato. Cover with second gaufrette potato; place second salmon slice and another small dollop of mousse on potato. Cover with third gaufrette potato; top with large dollop salmon mousse. Garnish plate with chive oil. NOTES Season: Year round Food cost: Moderate

Smoked fish frittata

Main Ingredients: 1/2 cup chopped red onion (about 1/2 medium) 1/4 cup chicken broth 1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves 1/4 teaspoon pepper 2 egg whites 1 (8-ounce) container cholesterol-free egg product 1/3 cup shredded smoked whitefish, (about 2 ounces) 1/4 cup shredded reduced-fat Monterey Jack cheese Cooking Preparation of the Recipe: Spray 12 inch ovenproof skillet with nonstick cooking spray. Cook onion, broth, tarragon and pepper in skillet over medium heat about 3 minutes or until broth has evaporated. Mix egg whites and egg product; pour into skillet. Cook, stirring occasionally, until eggs are firm around edges. Set oven control to broil. Sprinkle fish and cheese over frittata. Broil 3 inches from heat 1 to 2 minutes or until brown. Cool slightly. Carefully slide frittata onto plate. Cool 10 minutes. Cut into wedges. 8 servings

Smoked fillets

Main Ingredients: 4 cups water 1-1/2 cups brown sugar 1/2 cup kosher salt 6 catfish fillets Cooking Preparation of the Recipe: Combine water, brown sugar and kosher salt; mix well. Pour into ceramic dish or bowl. Trim catfish fillets to 6-in.-x-1-1/4-in.; reserve trim. Place fillets in brine; marinate for 1 hour. Lay oiled cheesecloth over wire rack. Fold each fillet in half, skin side out; place on covered rack. Refrigerate uncovered for 1 hour to dry fillets. Smoke fillets until light brown; finish in moderate oven. Fish should flake easily when cooked.

Smoked fillet of catfish

Main Ingredients: Smoked Fillets Mango Salsa Rillet Sweet and Sour Cucumbers ADDITIONAL INGREDIENTS 12 yellow squash 1 oz. Dijon-style mustard 6 small bunches mixed greens 3 oz. vinaigrette dressing Cooking Preparation of the Recipe: TO SERVE Cut squash into teardrop gaufrettes. Place one gaufrette on plate with point at 6 o'clock position on plate; pipe portion of rillet on base. Place second gaufrette over first. Place mustard in pastry bag with 1/8-in. hole; pipe 2-inch curved line of mustard from base of gaufrettes toward right side of plate. Place cucumber fan at 3 o'clock position on plate with base touching mustard line. Place smoked catfish fillet at 1 o'clock position on plate, with pointed end toward center of plate. Catfish should touch top of cucumber fan. Spoon salsa into space between mustard and catfish. Dip mixed greens in vinaigrette; place between catfish and gaufrettes at about 11 o'clock position. NOTES Season: Year round Food cost: Moderate Wine notes: No wine due to vinegar in recipe.

Smoked columbia sturgeon

Main Ingredients: Sturgeon with Crayfish Caviar Custard Watercress Beurre Blanc Braised Fennel and Split Peas Wilted Radicchio Cooking Preparation of the Recipe: TO SERVE Brush watercress beurre blanc over sturgeon. Arrange sturgeon with crayfish caviar custard, braised fennel and split peas, and wilted radicchio bundles on plate. NOTES Season: year round Food cost: moderate Wine: Meursault, Montrachet, Graves Sec, Orvieto, White Burgundy, Gewurztraminer, Zinfandel. History: Russian immigrants brought this dish to the Pacific Northwest.. Special ingredients: Sturgeon, crayfish

Real smoked catfish

Main Ingredients: 4 cups water 1-1/2 cups brown sugar 1/2 cup kosher salt 2 (6-oz.) catfish fillets, trimmed 1/2 cup cilantro, chopped 1/2 cup olive oil 1/2 cup red bell pepper, roasted 1/4 cup brown sugar 1/2 cup water Cooking Preparation of the Recipe: Place water, brown sugar and salt in saucepan; heat to boiling, stirring as needed to dissolve sugar. Remove from heat; let cool. Place catfish fillets in glass dish; pour cooled brine over. Refrigerate for 1 hour. Remove fillets from brine; place on wire rack. Refrigerate uncovered for 1 hour to dry. Place cilantro in blender or food processor; process until smooth, adding half of olive oil. Strain through fine cheesecloth; reserve. Repeat procedure using roasted red pepper. Using syringe, inject first cilantro, then red pepper, infusions into fillets. Refrigerate for 1 hour. Hot smoke lightly, using wood chips of choice; finish in 350 degree F oven. Combine brown sugar and water in saucepan; heat to boiling, stirring to dissolve sugar. Let cool. Brush over fillets. Refrigerate until chilled. Cut into 1/4-in.-thick slices; serve with papaya salsa.

Seared tuna medallions

Main Ingredients: Medallions Quesadilla Apple Pineapple Relish Teriyaki Aioli Cooking Preparation of the Recipe: TO SERVE Heat 1/2 oz. sesame oil and 1 oz. salad oil in saute pan over high heat. Add medallions. Saute medallions for 3 minutes on each side. (Tuna should be cooked medium rare.) Place quesadillas under broiler; broil on each side until warm and crisp. Saute relish briefly in teflon pan; use no fat. Place two medallions in center of each plate. Cut quesadillas in half; place one half at top of plate and other half at bottom. Place 2 oz. portion of relish at one o'clock position on plate. Top tuna with dollop of aioli; crown with dried pineapple chip. Glazed chayote squash also can be used to enhance theme and flavor of dish. NOTES Season: Year round Food cost: Moderate Wine notes: Fume Blanc 1989, Chardonnay 1989 History: Combination of two cultures blended together in common areas of flavor. Special Ingredients: Dried pineapple, daikon (Japanese radish)

Easy seared tuna

Main Ingredients: 6 (2 oz.) tuna noisettes 1 qt. prepared sake marinade sesame oil, as needed 12 shiitakes, blanched 2 oz. herbed fish mousse peanut oil, as needed Cooking Preparation of the Recipe: Place tuna and marinade in glass dish. Cover; refrigerate for 20 minutes. Place sesame oil in skillet; heat until very hot. Add marinated tuna; sear on both sides. Refrigerate tuna until chilled. Spread fish mousse on top and bottom of each noisette; sandwich each noisette between 2 shiitakes. Place peanut oil in skillet; heat until very hot. Sear tuna on both sides; cook to medium rare.

Best seared tuna

Main Ingredients: 3 tbsp. sweet chili sauce 1 tsp. soy sauce 6 ahi tuna loins, trimmed, 4 oz. each 1 sweet potato, julienne 2 eggs salt and pepper, to taste 6 oz. zucchini, julienne 6 oz. yellow squash, julienne 6 oz. jicama, julienne 6 oz. cucumber, pared, seeded, julienne 4 oz. carrots, julienne 3 oz. canola oil 1 tbsp. sesame oil 1 mango, sliced Cooking Preparation of the Recipe: Combine chili sauce and soy sauce in small bowl; add tuna. Marinate for 20 to 30 minutes. Blanch sweet potato julienne at 275 degrees in deep fryer for 20 to 30 seconds; place on paper toweling to drain and cool. Pat dry. Place cooled julienne in mixing bowl; add eggs. Blend well; season. Remove tuna from marinade; drain. Portion 2 oz. of sweet potato mixture on sheet of plastic wrap; spread into rectangle 1/4-in. thick. Lay tuna over rectangle; roll plastic wrap so tuna is completely surrounded by sweet potato. Repeat procedure for remaining tuna. Refrigerate rolls for 15 minutes. Blanch julienned zucchini, yellow squash, jicama, cucumber and carrot in boiling water; place in ice-water bath. Drain; pat dry. Place vegetables in bowl with enough wasabi vinaigrette to cover; refrigerate until chilled. Place canola and sesame oils in large teflon pan over medium heat; unwrap tuna rolls, add to pan and sear on all sides. Tuna rolls should be golden when cooked.

Deluxe seared tuna

Main Ingredients: Seared Tuna Ginger Sauce Ginger Chips Cooking Preparation of the Recipe: TO SERVE Place 1 noisette on plate; ladle sauce around. Garnish with ginger chips. NOTES Season: Year round Food cost: Moderate Wine: Chardonnay Special Ingredients: Prepared sake marinade can be purchased through Asian specialty suppliers; herbed fish mousse can be prepared using desired method.

Seared ahi tuna

Main Ingredients: Wasabi Vinaigrette Seared Tuna ADDITIONAL INGREDIENTS 6 fried wonton baskets 6 (1-oz.) bunches mixed greens 6 pickled ginger roses Cooking Preparation of the Recipe: TO SERVE Place marinated vegetable portion between 6 o'clock and 10 o'clock positions on plate, 1 in. from edge. Place wonton basket near center of plate. Dip greens bunch into vinaigrette, drain excess and place in basket. Fan 2 to 3 slices of mango between 3 o'clock and 5 o'clock positions; garnish center of slices with ginger rose. Slice tuna roll into 2 to 3 slices; fan over marinated vegetables. Top with 1 oz. vinaigrette. NOTES Season: Spring, Summer Food cost: Moderate Wine: Gewurztraminer or other spicy, full-bodied white wine. History: Combines Pacific Rim and Hawaiian influences. Special Ingredients: sweet chili sauce, pickled ginger, wonton baskets.

Seafood tea leaf broth

Main Ingredients: 1 oz. butter 4 to 6 lb. fish bones, from lean white fish 2 oz. mushroom trim 8 oz. dry white wine 1 gal. cold water SACHET 1/2 bay leaf 1/2 tsp. peppercorns 6 to 8 parsley stems 1 clove tea leaves as needed MIREPOIX 4 oz. onion, finely chopped 2 oz. celery, finely chopped 2 oz. carrots, finely chopped Cooking Preparation of the Recipe: Butter bottom of heavy stock pot; add mirepoix and fish bones. Cover with circle cut from brown paper or parchment; cook over low heat for about 5 minutes, until bones are opaque and exuding juices. Add wine and mushroom trim; heat to simmering. Add water and sachet. Heat to simmering; skim. Simmer for 30 to 45 minutes. Strain through china cup lined with several layers of cheesecloth; let cool, vented, in cold-water bath. Refrigerate until chilled. Heat to simmering; add tea leaves. Simmer until broth turns light tan; remove tea leaves. Reserve warm.

Seafood marinara with linguine

Main Ingredients: 8 ounces uncooked linguine 3/4 cup tomato puree 3/4 cup white wine or apple juice 2 cloves garlic, finely chopped 1 teaspoon olive or vegetable oil 1 (14-1/2-ounce) can whole tomatoes, undrained 1 pound yellowfin tuna or other lean fish fillet, cut into 1-inch pieces 3 tablespoons chopped fresh or 1 teaspoon dried basil leaves 1 teaspoon grated lemon peel 2 tablespoons lemon juice 2 teaspoons capers 1/4 teaspoon pepper Cooking Preparation of the Recipe: Cook pasta according to package directions--except omit salt; drain. Cook tomato puree, wine, garlic, oil and tomatoes in 2-quart saucepan over medium heat 10 minutes, breaking up tomatoes and stirring occasionally. Stir in fish. Cover and simmer 7 minutes or until fish flakes easily with fork. Stir in cooked linguine and remaining ingredients. 6 servings

Sauteed tuna w/tarragon sauce

Main Ingredients: 6 small yellowfin tuna or other lean fish steaks, about 1-inch thick (about 1-1/2 pounds) 3/4 cup apple juice 3 tablespoons low-fat sour cream 2 tablespoons chopped fresh or 2 teaspoons dried tarragon leaves 1/4 teaspoon ground mustard Cooking Preparation of the Recipe: Spray 10-inch skillet with nonstick cooking spray. Cook fish steaks in skillet over medium-high heat 5 minutes; turn. Cover and cook 5 to 6 minutes longer or until fish flakes easily with fork. Mix apple juice, sour cream, tarragon and mustard. Remove fish from skillet; keep warm. Add apple juice mixture to skillet; heat to boiling. Boil 5 to 6 minutes or until reduced to 1/2 cup. Serve over fish. 6 servings

Sauce vinaigrette

Main Ingredients: 18-1/3 oz. oil 7-1/3 oz. white wine vinegar 3-2/3 oz. saffron fish stock concentrate 2 tbsp. small capers, chopped 2 tbsp. parsley, chopped 1-1/2 oz. mixed herbs (tarragon, chervil, chives) chopped 2-1/2 oz. onion, pared, chopped salt and pepper, to taste Cooking Preparation of the Recipe: Combine all ingredients in bowl; mix well.

San francisco bouillabaisse

Main Ingredients: 2 tbsp. olive oil 2 garlic cloves, pared, minced 1 onion, pared, chopped 1 green bell pepper, seeded, chopped 4 tomatoes, peeled, seeded, chopped 3 tbsp.tomato paste 1 pt. red wine 1 cup water 2 tbsp. mixed herbs (basil, parsley, rosemary), chopped salt and pepper, to taste 12 oz. sea bass fillets, cut into chunks 6 oz. shrimp, peeled, deveined 6 clams 6 mussels Cooking Preparation of the Recipe: Saute garlic and onions in olive oil for 2 minutes. Add green pepper; saute 5 minutes more. Add tomatoes and paste; cook until tomatoes break down. Add wine; reduce by half. Add water and half of mixed herbs; simmer for 15 to 20 minutes. Season with salt and pepper. Place sea bass and shrimp in heavy stock pot; pour tomato mixture over. Simmer for 15 minutes. Add clams and mussels; simmer until shells open. TO SERVE Ladle soup into bowls; sprinkle with remaining herbs.

Salmon with mint couscous

Main Ingredients: Mint Sauce 1 1-1/2-pound pink salmon or other medium-fat fish fillet, cut into 6 serving pieces 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups hot cooked couscous 2 tablespoons finely chopped fresh or 2 teaspoons dried mint leaves MINT SAUCE 3/4 cup plain nonfat yogurt 1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves 1 tablespoon cholesterol-free reduced-calorie mayonnaise or salad dressing 1 teaspoon grated orange peel 1 clove garlic, finely chopped (about 1/2 teaspoon) Cooking Preparation of the Recipe: Prepare Mint Sauce. Sprinkle fish fillets with lemon peel, salt and pepper. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork. Mix couscous and mint. Serve fish over couscous with Mint Sauce. 6 servings MINT SAUCE Mix all ingredients. SALMON WITH DILL COUSCOUS Substitute dill weed for the mint in the sauce. Omit orange peel. Substitute dill weed for the mint stirred into the couscous.

Shiitake and arugula ravioli - joël robuchon recipe

Main Ingredients: makes 18 raviolis for the dough 2 cups flour 1 teaspoon salt 3 large eggs 1 tablespoon olive oil for the filling 1 tablespoon olive oil 1/4 cup minced shallots 1 clove garlic minced 50 grams fresh shiitake mushrooms, caps cleaned and roughly chopped 3 packed cups arugula 3 tablespoons marscapone 3 tablespoons ricotta 2 teaspoons tahini 1/2 teaspoon soy sauce 1/2 teaspoon salt 100 grams water chestnuts, rinsed and thoroughly dried for the raviolis 1 egg 1 tablespoon of water for the balsamic reduction 2 tablespoons balsamic vinegar 1 tablespoon honey 1 teaspoon demi-glace to serve sesame oil arugula salt and pepper to taste toasted sesame seeds and chives for garnish Cooking Preparation of the Recipe: Put the flour and salt in the bowl of an electric mixer and whisk together. Add the olive oil and eggs and mix together until it comes together into a ball. Attach the bowl to a mixer fitted with a dough hook and knead until the dough is smooth and satiny. Cover the dough with plastic wrap and let it rest while you make the filling. Blanch the arugula by putting it in a glass container, adding about a tablespoon of water, covering with another glass plate, and microwaving for 1 minute. Remove the lid, let it cool enough to handle, then squeeze as much moisture out of it as you can. Heat a small saute pan and add the olive oil. Saute the shallots, garlic and shiitake mushrooms until the mushrooms have given up most of their moisture (about 10-15 minutes). Let this mixture cool down to room temperature. Add the arugula, onion mixture, marscapone, ricotta, tahini, soy sauce and salt to a food processor and process until smooth. Add the water chestnuts and pulse a few times to roughly chop them up (there should still be chunks). Prepare an egg wash by whisking together an egg with 1 tablespoon of water. Heat the balsamic vinegar, honey and demi-glace in your smallest sauce pan. Once the demi-glace has disolved and the mixture is thick and bubbly, it?s ready (this shouldn?t take long). I poured the mixture into a mini squeeze bottle to make the dots, but you can also just pour a bit on the plate and smear it with a spoon, or just drizzle it on top of the raviolis. Cut off a quarter of the dough and flatten it out on a floured surface using your hands or a rolling pin, then pass it through the rollers of a pasta maker starting from the thickest setting and working your way down to a thinnest, passing the dough through at least 2 times per setting. If the dough starts to stick, just dust some flour on it. Lay the dough out on a long flat floured surface then repeat with another quarter of dough. When your second sheet is done, line the sheets up and trim off the ends so they are exactly the same length. Place 1 tablespoon of filling a few inches apart, leaving room around the edges of the dough so you can seal the raviolis. Be careful not to overcrowd the dough or you?ll have a hard time sealing the raviolis properly. Use a pastry brush to paint the egg wash all around the filling. Drape the other piece of dough over the first piece and use your fingers to start sealing each ravioli starting from one end. It?s crucial that there aren?t any air pockets with the filling as the air will expand while cooking and your ravioli will burst. The best way to do this is to seal one side, then use two fingers to trace the outline of the filling starting fromt he side that?s sealed, then seal off the other side, and you should be good. I used a round cookie cutter that?s 1/4? bigger than the filling mound on both sides, but you can also cut your ravioli with a knife. If you are freezing the ravioli, place them on a floured cookie sheet and freeze them. Once they are frozen you can put them in a ziplock bag, but they will stick together if you don?t freeze them separately first. To cook the ravioli, bring a large pot of water to a rolling boil, then turn down the heat to maintain a gentle boil. If you have a very large pot you can cook all 18 at the same time, but I just cooked them in two batches. Drop the raviolis in and then they float to the surface they are done (this won?t take very long). Drain the ravioli and transfer them to a bowl. Drizzle with sesame oil, add a handful of arugula, and sprinkle with salt and pepper and toss to coat. Serve the ravioli with the balsamic vinegar reduction. Sprinkle some toasted sesame seeds and chives on top to garnish.

Ravioli recipe - joël robuchon recipe

Main Ingredients: 2 (25 ounce) packages frozen cheese ravioli 4 (14.5 ounce) cans diced tomatoes with juice 4 (8 ounce) cans tomato sauce 1 onion, chopped 2 tablespoons Italian seasoning 1 teaspoon salt 1 cup water 16 ounces shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced Cooking Preparation of the Recipe: 1.In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water. 2.In large pot of boiling salted water cook the ravioli until done. Drain. 3.In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese. 4.In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving. Amount Per Serving Calories: 568 | Total Fat: 19.8g | Cholesterol: 94mg

Spaghetti deluxe - bobby flay recipe

Main Ingredients: About 20 ripe plum tomatoes About 1/3 cup extra virgin olive oil, plus more to finish the dish Pinch of crushed red pepper Kosher salt and freshly ground black pepper 1 tbs. unsalted butter 1 oz. freshly grated Parmigiano-Reggiano (about half a cup) 6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade 1 lb. spaghetti, either high-quality dry or homemade Cooking Preparation of the Recipe: To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds. To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated). Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Refrigerate for up to 2 days or freeze it for longer storage. To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive (If the sauce seems too thick, add a little pasta liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

Noodles with vegetable and curry sauce - gordon ramsay recipe

Main Ingredients: 4 oz Fresh white sen yai noodles 1/2 c Beansprouts 1 sm Bundle long beans - chopped into 1" lengths 1 md Broccoli stem - sliced lengthwise 1 c Coconut milk 1 tb Red curry paste 1 ts Curry powder 1/2 ts Sugar 1 tb Tamarind juice 1 tb Roast peanuts, crushed 1 Shallot; finely chopped TO GARNISH: Potato rounds - extra-finely sliced - deep-fried until golden - brown and set aside Cooking Preparation of the Recipe: In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

Thai rice noodles - rachael ray recipe

Main Ingredients: 4 oz Dried rice noodles - medium size 1/4 c Vegetable oil 2 Garlic cloves; finely minced 3 tb Chopped raw shrimp 3 tb Lean ground pork 1 ts Sugar 1 tb Fish sauce 1 ts Soy sauce 2 ts Hot chili sauce 2 Beaten eggs 2 tb Tamarind sauce 1/4 c Bean sprouts 1 Scallion; sliced 1 tb Salty preserved radish 2 tb Coarsely ground peanuts (salted or unsalted) 2 tb Sliced green onions 2 Lemon wedges 1 Cucumber Cooking Preparation of the Recipe: 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

Fettucine con aspergi e ricotta - paula deen recipe

Main Ingredients: 3/4 pound tender young asparagus (or other spring vegetable or tasty frozen vegetable 1 garlic clove, crushed with the flat blade of a knife 3 tablespoons extra-virgin olive oil 2 tablespoons minced fresh mint 2 tablespoons minced fresh green wild fennel if available 1 pound fettuccine salt to taste 6 quarts water 4 T fresh creamy ricotta or mild goat cheese (chevre) a little freshly grated nutmeg if desired freshly ground black pepper to taste 1/2 cup freshly grated young pecorino or Parmigiano cheese Cooking Preparation of the Recipe: Trim off the tough ends of the asparagus stalks and cut the tender parts into 2-inch lengths. In a saute' pan, gently stew the garlic clove and asparagus in the oil until the vegetables are tender but not brown-about 15 minutes. Stir in the mint and, if you can find it, the wild fennel. Set aside. Meanwhile, cook the pasta in lightly salted water. While the pasta cooks, extract about ½ cup of the cooking liquid and mix it in a small saucepan with the ricotta. Set the saucepan over low heat and gently cream the ricotta with the cooking liquid. when the ricotta is warm, taste and add salt and a little pepper. If you don't have wild fennel, add grated nutmeg if you wish to the cheese sauce. Drain the pasta and combine immediately with the cheese sauce, tossing to mix well. Arrange on a warm platter and pour the asparagus, garlic, and oil over the top. Sprinkle a few tablespoons of grated cheese over and serve immediately, passing the rest of the grated cheese at the table. Nutritional Data, per portion Calories 453 Carbohydrate 57g Saturated Fat 5g Protein 19g Sodium 389mg Monounsaturated Fat 8g Fat 17g Cholesterol 98mg

Real thai noodles - jamie oliver recipe

Main Ingredients: 3 c Chopped cabbage 1 md Onion; chopped 1 1/2 ts Oil 9 oz Pasta shapes - (shells, bow-ties, etc) 1/4 c Crunchy peanut butter 1 tb Fresh lime juice 1 1/2 ts Brown sugar 1 1/2 ts Soy sauce 1 1/2 ts Worcestershire sauce * 1/4 ts Crushed red pepper 1/2 ts Curry powder 1/8 ts Ground cloves 1 Garlic clove - minced or mashed 7 oz Coconut "milk" 1 tb Chopped fresh cilantro 1 ts Chopped fresh basil Cooking Preparation of the Recipe: * (Vegetarian or regular worcestershire sauce, as you prefer.) Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.

Spaghetti and meat sauce - rachael ray recipe

Main Ingredients: 2 tbsp Butter 1 lb Ground beef 1 cup Red wine 4 Peeled and chopped tomatoes 1 large Finely chopped onion 1 lb Tomato sauce 1 clove Chopped garlic Parsley chopped Salt Pepper Nutmeg Cooking Preparation of the Recipe: Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. Stir occasionally and season to taste, also remove any oils collecting on top of the sauce.

Chicken alfredo - rachael ray recipe

Main Ingredients: 2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels 6 or so leaves of sage 1 cup broccoli florets, steamed (optional) 1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional) 8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier). 4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce) 1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table 1 1/4 cup heavy cream salt and freshly ground pepper (use white pepper if you have it) a pinch of grated nutmeg Cooking Preparation of the Recipe: SET the pasta water to boil. IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. COOK the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. ADD the heavy cream, 2 tablespoones of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens. ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir. ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry. ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon. TURN into a warmed serving bowl, or directly onto warmed plates. VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture). PASS grated Parmesan at the table.

Easy pierogi

Main Ingredients: 2 Eggs 1/2 c Water 2 c Flour 1/2 ts Salt Cooking Preparation of the Recipe: Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. VARIETIES OF FILLING Cheese 1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. Cheese 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly. Fill pierogi. Cabbage and Mushrooms 1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. Sauerkraut Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. Mushrooms 1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. Mushrooms and meat 1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Prunes 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter.

Pierogi fillings, cheese - joël robuchon recipe

Main Ingredients: 2 c Cottage or farmers cheese 2 Eggs (slightly beaten) 2 tb Sugar 2 tb Butter Pinch of salt 6 tb Currants (optional) 1/2 ts Cinnamon (optional) 1/2 c Raisins (optional) Cooking Preparation of the Recipe: Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks.

Antipasto salad - alain ducasse recipe

Main Ingredients: 12 oz. shell macaroni, cooked and cooled 1/2 lb. diced Provolone 1/2 lb. diced salami 1 each, red and green pepper, diced 1 can garbanzo beans 1 jar artichoke hearts, chopped, with juice OPTIONAL INGREDIENTS: Fresh broccoli Cauliflower Olives Sweet peppers Cherry tomatoes Peas DRESSING: 1 c. olive oil 1/3 c. red wine vinegar 1 tbsp. lemon juice 1 clove garlic, pressed 1/4 tsp. basil 1/4 c. chopped parsley 1 tbsp. Parmesan or Romaine cheese Salt and pepper to taste Cooking Preparation of the Recipe: Mix together above ingredients with dressing. (Use this one or a bottle of your favorite Italian salad dressing).

Ragu®pasta sauce - gordon ramsay recipe

Main Ingredients: Meat 2 ounces ground beef 29-ounce can tomato sauce 5 teaspoons granulated sugar 4 teaspoons olive oil 1 1/2 teaspoons minced dried onions 1 1/2 teaspoons shredded romano cheese 1/8 teaspoons ground black pepper 1 bay leaf Tomato, Basil amp; Italian Cheese 29-ounce can tomato sauce 1/2 cup canned diced tomatoes 5 teaspoons granulated sugar 1 tablespoon olive oil 1 tablespoon shredded romano cheese 1 teaspoon shredded parmesan cheese 1 teaspoon dried basil 1/2 teaspoon dried parsley 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1 bay leaf Cooking Preparation of the Recipe: Brown ground beef in a medium saucepan over medium heat. Add remaining ingredients, bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring often. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 15 to 20 minutes, stirring often.

Santa fe pasta - alain ducasse recipe

Main Ingredients: Dressing 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Parmesan cheese 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper 1 chicken breast fillet, cooked and diced Cooking Preparation of the Recipe: 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss. 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Thai spicy noodles - mario batali recipe

Main Ingredients: 8 oz Thai rice noodles (banh pho) 4 tb Lime juice (lemon juice) 4 tb Sugar 1/2 c Ground peanuts 4 ea Cloves of garlic minced 1 ea Large tofu cut in chunks 4 ea Eggs lightly beaten 4 ea Scallions, cut 1/2 in pieces 4 tb Fish sauce (or soya sauce) 4 tb Tomoto puree 1 tb Hot red pepper flakes 1/2 c Vegetable oil 1 lb Chicken cut in small pieces 8 ea Very large tiger shrimp 4 c Bean srouts Cooking Preparation of the Recipe: Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.

Pad thai with shrimp - mario batali recipe

Main Ingredients: 8 oz Small size rice noodles 3 tb Tomato sauce OR- tamarind paste 2 tb Vegetable oil 1 tb Pickled radish 3 tb Sugar 1/3 c Water or chicken stock 1 Egg 3 tb Fish sauce 1/2 lb Shrimp, cleaned and shelled 1 Handful bean sprouts (fresh) - chopped once or twice 2 oz Green onions - cut into 1/2 inch pieces 2 tb Finely chopped peanuts Cooking Preparation of the Recipe: 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles ~- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.

Spicy thai noodles - jamie oliver recipe

Main Ingredients: 8 oz Dried rice noodles 3 ea Cloves garlic, minced 1/2 lb Shrimp deveined, diced 2 c Bean sprouts 1 x -----------sauce------------ 3 tb Chinese fish sauce 2 ts Soy sauce 1 ts Granulated sugar 3 ea Green onions, thinly sliced 1/4 c Vegetalbe oil 1/2 lb Chicken breast diced 2 ea Eggs, beaten 1/3 c Unsalted peanuts, ground 1/3 c Ketchup 2 tb Lemon or lime juice 1 ts Chilli sauce or chilli paste 1 x ----------garnish----------- Cooking Preparation of the Recipe: Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.

Good stir-fried rice noodles

Main Ingredients: 8 oz (1/8 inch wide) rice noodles 1 Whole chicken breast - boned, skinned 8 md Shrimp, shelled, deveined 1/2 c -Water 1/4 c Fish sauce 3 tb Sugar 1 tb Lime juice 1 ts Paprika 1/8 ts Red (cayenne) pepper 1/2 lb Bean sprouts 3 Green onions - white part only, - cut into 1 inch shreds 3 tb Vegetable oil 4 lg Garlic cloves - finely chopped 1 Egg 4 tb Crushed roasted peanuts - (finely crushed) Cooking Preparation of the Recipe: Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Macaroni amp; cheese dinner - gordon ramsay recipe

Main Ingredients: 8 cups water 2 cups uncooked elbow macaroni 1/3 cup shredded cheddar cheese 1/2 cup Cheez Whiz 2 tablespoons whole milk 1/4 teaspoon salt Cooking Preparation of the Recipe: 1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. 2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. 3. When macaroni is ready, strain water, but do not rinse the macaroni. 4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups.

Farfalle con carciofi

Main Ingredients: 6 fresh, medium-sized artichokes, bottoms only, halved and thinly sliced, or 1 package frozen artichoke hearts, thinly sliced. 1 lemon, juiced Water, 1/3 cup 4 T extra virgin olive oil Salt amp; freshly ground black pepper Fresh oregano, a few leaves, finely chopped, you may use 1/4 t dry, however, it will not have the delicate flavor of fresh 1 lb farfalle or any flat pasta 6 quarts water Cooking Preparation of the Recipe: Place artichokes in a saucepan with the olive oil, oregano, water and a pinch or two of salt over medium-low heat. Cover and simmer till tender and the liquid has been reduced. Stir occasionally making sure sauce does not dry out. Cook the pasta, remove when ready. Drain. Place pasta in a warm bowl, and combine immediately with the artichoke sauce. Send to table. Hint: the sauce can be prepared ahead of time and reheated when ready for use. You might have to add a little of the pasta cooking liquid, as the artichokes will soak up the liquid they are sitting in.

Vermicelli piccanti alla calabrese

Main Ingredients: 12 anchovies packed in oil, drained and chopped 5 cloves garlic, peeled and chopped 5 T extra virgin olive oil 1/2 peperoncino, or 1/4 t red chili flakes, more to taste 2 T fresh parsley, chopped 1 lb vermicelli, angel hair or spaghettini Salt Water Cooking Preparation of the Recipe: BRING the pasta water to a boil and cook pasta.MEANWHILE, in a large skillet heat the olive oil.ADD the garlic and sauté till golden.ADD the chili pepper and sauté for a minute more.ADD the anchovy and mash into a puree with a fork.DRAIN pasta lightly reserving a 1/4-cup of the water.POUR hot anchovy sauce onto pasta.TOSS moistening with a tablespoon or two of the pasta water if you like.SPRINKLE with parsley.

Fettuccine all'alfredo - gordon ramsay recipe

Main Ingredients: 10 oz fresh fettuccine or tagliatelle 8 tablespoons unsalted butter, at room temperature 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table 1 cup heavy cream, very lightly whipped Salt and freshly ground pepper (use white pepper if you have it) Cooking Preparation of the Recipe: SET the pasta water to boil.TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.IN a pan large enough to hold all the pasta , melt the butter over low heat.ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)ADD slowly the grated cheese as you continue stirring or whisking.COOK the pasta.ADD salt and pepper to taste.ADD the cooked and drained pasta. Mix well with a wooden spoon.TURN into a warmed serving bowl, or directly onto warmed plates.PASS grated Parmesan at the table.

Thai fried noodles - gordon ramsay recipe

Main Ingredients: 1/2 lb Fresh rice noodles cut into 1/2-inch slices, OR- flat dried rice noodles 1 c Fresh bean sprouts 1/3 c Oil 1 tb Minced garlic 4 tb Minced shallots 2 ts Shrimp paste (kapee) 1 tb Chopped dried shrimp (opt.) 10 md Shrimp, shelled, deveined OR- substitute pork 3 tb Fish sauce (nam pla) 1 tb Rice vinegar 2 tb Light brown sugar 2 tb Tomato ketchup 1/2 ts -TO 1 ts Chili powder (optional) 2 Eggs; lightly beaten GARNISHES: 1/3 c Coarsely ground peanuts - (unsalted) 1/2 ts Dried red chili flakes (opt) 2 Green onions; finely sliced 2 tb Chopped coriander leaves 2 Limes; cut into wedges 1 sm Cucumber; sliced Cooking Preparation of the Recipe: If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers

Pad thai - rachael ray recipe

Main Ingredients: 1/2 lb Dried rice noodles 1/8" wide Warm Water 1/2 lb Shrimp, chicken or pork OR- a combination 1/4 c Fish sauce 1/4 c Granulated sugar; plus: 2 tb Granulated sugar 1/4 c White vinegar; plus: 2 tb White vinegar 1 ts Paprika 4 Green onions 1/2 c Vegetable oil (more if needed) 1 ts Chopped garlic 2 Eggs 3/4 lb Bean sprouts Ground roasted chiles (see note at end) Unsalted roasted peanuts ground Lime wedges Cooking Preparation of the Recipe: 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste.

Pasta con asparagi - joël robuchon recipe

Main Ingredients: 1 lb asparagus, tips and tender stalks, washed and broken into 1/2 inch pieces2 cloves garlic, coarsely chopped6 T olive oil or butter1 sprig fresh oregano, leaves chopped, or 1/4 t dried oreganoRed chili pepper, to taste (optional)Salt and freshly ground pepper1 lb tagliatelle, spaghetti or spaghettini Cooking Preparation of the Recipe: Lighty brown the garlic and chili pepper in oil or butter over medium heat.Add the asparagus, the oregano, salt and pepper to taste and 2 or 3 tablespoons of water and simmer till asparagus is cooked through. Add more water if necessary; do not let it dry out.Meanwhile, cook the pasta. When done, drain, reserving a 1/4 cup of the cooking liquid.Transfer to a warm bowl.Check for seasoning and if you wish add a tablespoon of cooking liquid at a time till desired moisture is achieved.

Spaghetti alla rucola - jamie oliver recipe

Main Ingredients: 1 large bunch arugula (rucola), washed and torn into large pieces 3/4 cup heavy cream 2 T butter 1/4 cup freshly grated Parmesan cheese Salt and freshly ground black pepper 1 lb spaghetti Cooking Preparation of the Recipe: Melt the butter in a saucepan large enough to eventually hold all the ingredients.Add the arugula, and cook over low heat stirring frequently with a wooden spoon till it wilts, about 5 minutes.Season to taste with salt and pepper.Stir in the heavy cream and the Parmesan and simmer over very low heat till sauce has thickened slightly.Meanwhile cook the pasta al dente, drain and add to saucepan with the sauce.Mix well and serve immediately onto pre-heated plates.Pass extra Parmesan cheese at table if you wish.

Rice paste food with green grams - paula deen recipe

Main Ingredients: 1 cup green gram1 cup rice1/2 cube of chicken soup1 teaspoon salt or less, for testing Cooking Preparation of the Recipe: Boil rice with green gram then cook under low fire until green gram is well done, start stirring with wooden spoon as to break the rice and gram. Just break them enough not so much as to lose identity of the grains.Serving:To be served with roasted fish in sauce, or roasted chicken in sauce.

Pierogi fillings, meat - gordon ramsay recipe

Main Ingredients: 1 1/2 lb Ground beef or ground beef and pork 2 lg Onions (finely chopped) 1/2 lb Butter, divided Salt and Pepper to taste 1 c Chopped mushrooms (optional) 4 tb Sour cream (optional) Cooking Preparation of the Recipe: Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat, seasonings and optional ingredients to taste. Let mixture cool.

Lasagna with bolognaise sauce - alain ducasse recipe

Main Ingredients: /2 lbs instant lasagna sheets 1 1/2 tbsp butter 1 1/2 tbsp flour 1 cup milk X salt and pepper to taste 1/2 cup chopped onions 1 tbsp chopped garlic 1/4 cup chopped carrots 1 cup tomato sauce1/2 Lb ground beef2 tbsp red wine 1/2 cup chicken or beef stock 1 cup shredded mozzarella cheese Cooking Preparation of the Recipe: Cook lasagna according to package directions, drain. Rinse with cold water, drain again and set aside. WHITE SAUCE: In a saucepan, melt butter over low heat. With a wooden spoon, stir in the flour until a thick paste forms. Add in the milk, and mix until smooth. Cook 10 to 12 minutes, simmering until thick and smooth. Simmer for 2-3 minutes more to remove the flour taste. Season with the salt and pepper. BOLOGNAISE SAUCE: In a sauce pan, saute chopped onions and garlic in olive oil until onion is translucent. Add carrots and continue cooking for about 2 minutes. Add the ground beef and cook until the meat is done and crumbly. Add red wine, stock, and tomato sauce and simmer until the sauce is thick (about 10 minutes). Season with salt and pepper. In a lightly greased oven-proof dish, spread the Bolognaise sauce at the bottom. Add the white sauce and top with the lasagna sheets. Repeat layers until all ingredients are used, ending with a layer of lasagna sheets on top. Spread mozzarella cheese evenly on top. In a preheated oven, bake for 20 minutes at 350 °F until the top is golden. Serve with garlic bread if desired .

Thai fried noodles 3

Main Ingredients: 3 tb Vegetable oil 4 Garlic cloves - finely crushed 1 tb Fish sauce 3 tb -TO 4 tb Lime juice 1 ts Crushed palm sugar 2 Eggs; beaten 12 oz Rice vermicelli - soaked in water for - 20 minutes, drained 4 oz Peeled shrimp 4 oz Bean sprouts 4 Green onions; sliced TO GARNISH: 2 tb Dried shrimp, ground Roasted peanuts - finely chopped Cilantro leaves Lime slices Cooking Preparation of the Recipe: Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices.

Thai fried noodles 2

Main Ingredients: Asian rice noodles - cut about 1/8 inch wide, OR- 1 lb Flat rice noodles - (fresh or dried) 3/4 c Fish sauce; -OR- 6 tb -Soy sauce 4 ts Rice wine vinegar OR- distilled white vinegar 2 tb Sugar 4 ts High-quality paprika; -OR- 1/4 c -Catsup or Tomato paste 1/2 c Vegetable oil OR more if needed 8 oz Boneless pork OR- boned amp; skinned chicken cut into very small pieces 2 tb Minced or pressed garlic 2 ts Ground dried red hot chili, OR- 1 tb Minced fresh hot chile 4 Eggs; lightly beaten 8 oz Medium-sized shrimp - shelled and deveined, - tails left intact 10 oz Fresh bean sprouts 3 Green onions; thinly sliced 1/2 c Chopped dry-roasted peanuts - (unsalted) 1/4 c Chopped fresh cilantro FOR GARNISH: Finely minced dried shrimp Fresh cilantro sprigs Lemon or lime wedges Cooking Preparation of the Recipe: In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

Best thai fettuccine primavera

Main Ingredients: 14 oz Thai Coconut Milk * 2 tb Thai Red Curry Paste ** 1 lb Fettuccine Pasta 4 c Broccoli Florets 1"Diameter 1 Red, Yellow, Orange Peppers Cooking Preparation of the Recipe: * Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. Cut the red, yellow and orange peppers into 1 inch pieces. Combine the coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes. Stir in all the vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and vegetables. Return to stockpot. Stir in curry sauce. Serve hot.

Easy stir-fried noodles

Main Ingredients: 16 oz Flat rice stick noodles 4 tb Vegetable oil 4 Garlic cloves; crushed 1 Yellow onion; chopped 1 1/2 lb Pork loin - cut into julienne strips 1/2 c Dried shrimp; soaked in: 1/2 c -Warm water (for 5 minutes) 2 Fresh red chilies - cut into julienne strips 1 ts White sugar 1/8 c Fish sauce 1 ts Salt 2 tb Lime juice 3 tb Ketchup 1 ts Ground black pepper 1 lb Fresh bean sprouts - washed, drained 4 tb Green onion, chopped 4 tb Fresh coriander, chopped 4 tb Roasted peanuts, crushed Cooking Preparation of the Recipe: In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.

Easy spicy egg noodles (bamee haeng)

Main Ingredients: 3 oz Fresh whole egg noodles (bamee) 1 tb Garlic Oil (see recipe) 2 tb Fish sauce (nam pla), or to taste 2 tb Kwan's Sweet and Sour Sauce (see recipe) Dried hot chile flakes, to taste 1 Handful bean sprouts 1/4 c Shredded barbecued pork, cooked chicken, beef or shrimp Chopped green onions for garnish Fresh coriander leaves 1 ts Ground peanuts Cooking Preparation of the Recipe: Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.

Spaghettini con acciughe

Main Ingredients: 1 lb spaghettini 1 2oz can anchovy fillets packed in oil, drained and chopped 4 T extra virgin olive oil 2 T fresh parsley, chopped Cooking Preparation of the Recipe: Heat the olive oil in a pan large enough to eventually hold the sauce and the pasta. Add the anchovy to the hot oil over medium heat and mash anchovy into a paste with a wooden spoon or fork. Meanwhile, cook the pasta. Drain lightly when cooked al dente. Reserve 1/4 cup of pasta water. Pour the lightly drained pasta into the pan with the olive oil/anchovy mixture, generous grinding of pepper and parsley. Toss ingredients and combine well. Serve out of the pan or transfer into a warm serving bowl. Serve immediately.

Saffron, ricotta and artichoke

Main Ingredients: 4 artichoke hearts, thinly sliced, more if you really like artichoke 1 clove garlic, peeled and chopped fine 1 tsp saffron 8 oz soft ricotta 2 TBSP extra virgin olive oil Grated Parmigiano Reggiano cheese 1/2 tsp salt, to taste black pepper 12 oz (3/4 package) tagliatelle or fettucine; or make fresh Cooking Preparation of the Recipe: SET the pasta water to boil. IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold. ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes. COOK the pasta. IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow. DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture. ADD salt and pepper to taste and let rest a few minutes at room temperature before serving. PASS grated cheese at the table.

Easy purim ravioli

Main Ingredients: 2 lb Spinach;small leaves bulk Salt 2 tb Olive oil 1 Onion;small, quartered 1 Carrot;small, peeled amp; coarsely chopped 1/2 Chicken breast;cubed freshly ground black pepper 1 tb Flour;unbleached Homemade pasta;made with 4 Eggs amp; 2/12 cups flour 6 qt -Water 3 c Marinara sauce;(Momma's Tomato sauce) or Meat Sauce Cooking Preparation of the Recipe: Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine. Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce.

Best pierogi with meat

Main Ingredients: 1 x ----------stuffing---------- 2 ea Slices wet bread squeezed 1 tb Bacon drippings 3 ea Slices bacon, diced 1 ea Egg 1 x Salt 1 1/2 tb Butter, melted 2 c Leftover meat pieces 1 ea Onion, chopped 1 x Salt and pepper 1 x -----------dough------------ 3 1/4 c Flour 1/2 c Water 1 1/2 tb Bread crumbs Cooking Preparation of the Recipe: Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.

Deluxe pierogi fillings, sauerkraut

Main Ingredients: SAUERKRAUT: 2 lb Sauerkraut 1 lg Onion (thinly sliced) Sugar to taste Salt and pepper to taste 1/2 lb Diced bacon (optional) or 1/2 lb Diced salt pork (optional) 1/2 lb Butter (optional) Fresh shredded cabbage (optional) Diced mushrooms (optional) Cooking Preparation of the Recipe: Rinse sauerkraut and drain well. Saute sauerkraut along with the onions in butter, bacon or salt pork for approximately 20 minutes on low heat, in a covered pan, stirring from time to time. Add salt, pepper, sugar (mushrooms if desired). Cool. * It doesn't say what to do with the shredded cabbage.

Deluxe pierogi fillings, potato

Main Ingredients: 2 lb Potatoes (6 medium) 1/2 lb Butter Salt and Pepper to taste 1 Minced onion (optional) Cooking Preparation of the Recipe: Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use. Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients.

Real penne all'arrabbiata

Main Ingredients: 1/4 cup extra-virgin olive oil 3 large garlic cloves, minced 1 1/2 lb tomatoes, preferably plum tomatoes, peeled and seeded and coarsely chopped, or 2 14.5 oz (1 28 oz) can imported Italian tomatoes with their juice, chopped 1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste Salt to taste 1 lb penne or other short thick round pasta 6 quarts water Cooking Preparation of the Recipe: Heat the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 10 minutes. Add the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes. Remove from the heat and taste for seasoning, adding more salt if necessary. Cook the pasta. Drain thoroughly, turn into a warm serving bowl, and pour the sauce over it. Serve immediately. Nutritional Data, per portion Calories 386 Carbohydrate 62g Saturated Fat 2g Protein 11g Sodium 273g Monounsaturated Fat 8g Fat 11g Cholesterol 0

Best pasta e fagioli

Main Ingredients: 1 pound ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 14.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound (1/2 pkg.) ditali pasta Cooking Preparation of the Recipe: 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Pasta con carcioffi e olive nere

Main Ingredients: 1 package frozen artichoke hearts, drained and cut in eighths, or 6 canned artichoke bottoms thinly sliced 4 T extra virgin olive oil 3 cloves of garlic, crushed with the flat of your chef's knife 1/2 cup salt-cured black olives, pitted and chopped - do not use ripe olives 1 T fresh oregano or thyme, 1/4 t dried 1/2 cup ricotta cheese, broken up with a fork 1 lb pasta, such as rigatoni, farfalle or any flat pasta 6 quarts water Cooking Preparation of the Recipe: As pasta cooks heat the olive oil in a saucepan and lightly brown the garlic over low heat. Stir in the artichoke hearts, olives and the oregano or thyme with a wooden spoon. Cover and cook over very low heat for 5 minutes. If sauce seems too dry add a teaspoon or 2 of the liquid in which the pasta cooks. Salt to taste. Lastly, add the ricotta stirring continuously with a wooden fork until heated through. Drain the pasta and place in warm serving bowl. Add the sauce and a generous grinding of black pepper. Mix well and serve.

Pasta con asparagi in rosso

Main Ingredients: 1 lb asparagus, tips and tender stalks, washed and broken into 1/2 inch pieces 2 cloves garlic, coarsely chopped 2 T olive oil or butter 1 sprig fresh oregano, leaves chopped, or 1/4 t dried oregano 1/4 red chili pepper, to taste (optional) 1 1/2 pound fresh, peeled tomatoes, or 1 1/2 14.5 oz can Salt and freshly ground pepper 1 lb tagliatelle, spaghetti, spaghettini, fettucine Cooking Preparation of the Recipe: Bring a large pot of salted water to boiling, add the pasta. Heat the oil in a frying pan and gently saute the garlic until golden. Add the asparagus - continue to saute until asparagus is slightly soft but not mushy. Add tomatoes and cook on higher heat until reduced (thickened) to preferred consistency - about 10 minutes. Salt and pepper to taste. When the pasta is done (8-12 minutes for 'al dente'), drain and turn out into preheated serving dish. Pour on the sauce, mix, and serve.

Pasta ammuddicata

Main Ingredients: 1 2oz can flat anchovies packed in oil, drain and chopped 6 T extra virgin olive oil 2 cups breadcrumbs, toasted 1/2 peperoncino or 1/4 t chili pepper flakes, more or less to taste 1 lb thick spaghetti (spaghettoni ), bucatini or perciatelli salt to taste (sparingly, depending on the anchovies) Cooking Preparation of the Recipe: HEAT 3 T olive oil in a small pan and lightly toast breadcrumbs stirring to prevent burning. REMOVE breadcrumbs, place in bowl, keep warm and set aside. IN a large skillet or pan heat the rest of the olive oil. ADD the peperoncino or flakes. SAUTÉ for a minute. ADD the anchovy, crushing with a fork into a paste. MEANWHILE cook the pasta. WHEN the pasta is done, drain, reserving some of the pasta water. Transfer to a warm bowl. POUR sauce over pasta and toss well. IF too dry for your taste add a tablespoon or two of the pasta cooking water to further moisten the pasta. SPRINKLE breadcrumbs onto individual servings at table.

Pasta a picchi pacchi

Main Ingredients: 3 T olive oil 1 large onion, peeled, finely chopped 3 garlic cloves, peeled, finely chopped 8 fresh basil leaves, shredded 1 2oz can anchovy fillets, drained, rinsed and chopped 5 medium tomatoes, seeded and chopped salt and freshly ground black pepper 1 lb spaghetti or bucatini Cooking Preparation of the Recipe: Heat the olive oil in a pan over medium heat. Add the onion, garlic and basil. Sauté till onion is soft. Add the anchovies, using a fork to mash into a paste. Add tomatoes, bring to a bubble. Reduce heat and simmer for 20 minutes. Cook the pasta. Drain. Pour on the hot sauce and mix well.

Easy paht thai

Main Ingredients: 1/4 lb Dried rice stick noodles 2 tb Vegetable oil 1 tb Coarsely chopped garlic 8 Shrimps, peeled and deveined 1 Egg; lightly beaten 1 tb Fish sauce 2 ts Sugar 2 tb Coarsely chopped peanuts - (dry-roasted type) 1 c Bean sprouts 4 Slender green onions - sliced in 1 inch lengths 1 Lime; quartered lengthwise Cooking Preparation of the Recipe: Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once.

Good pad thai stir-fried rice ribbon noodles

Main Ingredients: 6 oz Dried flat rice noodles (see note) 4 tb Vegetable oil 1/4 lb Medium shrimp, shelled and deveined 1 Boneless chicken breast half, skinned, thinly sliced 3 Garlic cloves, minced 3 tb Yellow bean sauce 3 tb Tomato paste 2 tb Fish sauce 1 To 2 tablespoons distilled vinegar 2 tb Sugar 3 Eggs 2 tb Chopped preserved radish, soaked in warm water for 10 Minutes, drained (optional) 1 tb Small dried shrimp (optional) 1 Inch cubes fried tofu, cut into 1/2-inch slices (optional) Big pinch chile flakes 2 Handfuls bean sprouts, tailed 2 To 4 tablespoons chicken broth or water, as needed 4 Green onions, trimmed, cut into 2-inch lengths GARNISHES: 2 tb Coarsely chopped roasted peanuts Chile flakes 2 tb Coarsely chopped fresh coriander leaves 2 Limes, cut into wedges Cooking Preparation of the Recipe: Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

Easy pad thai pseudo-vegetarian style

Main Ingredients: 1/4 c Thai fish sauce 1/4 c White vinegar; plus: 2 tb White vinegar 4 tb Sugar (less if desired) 1 ts Paprika 8 oz Thai rice noodles - (about 1/4" thick) 8 oz Tofu 2 tb Dried shrimp (optional) 3 tb Oil 2 Garlic cloves (or more) 2 Eggs 3/4 lb Bean sprouts 3 Green onions sliced on the diagonal, including white part 3/4 c Ground peanuts 1 tb Roasted red chili peppers * Cooking Preparation of the Recipe: * (Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.) Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.

Easy pad thai (sauteed rice noodles)

Main Ingredients: 16 oz Rice noodles 1/2 c Vegetable oil 5 Garlic cloves (or more) - finely chopped 1 lb Medium shrimp - shelled and deveined 2 Firm-style bean curd squares - cut into 1/2 inch cubes 1/4 c Pickled turnips - (coarsely chopped) 1/2 c White vinegar 3/16 c Fish sauce 1 tb Paprika 1/4 c Sugar 2 Eggs; beaten 1/4 lb Mung bean sprouts 3 Scallions - cut into 1/2 inch pieces 1/2 c Ground unsalted peanuts 1 Fresh red chili pepper - seeded amp; coarsely chopped 1 Lemon; cut into wedges Coriander leaves for garnish 1/4 c Crushed red pepper (opt.) Cooking Preparation of the Recipe: In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.