Wednesday, Apr 24, 2019
HomeLifestylesSpiceFavorite recipes of 2010

Favorite recipes of 2010

Another year has come, gone and we are back to making New Year’s resolutions What were some of your resolutions from last year?Did you keep any of those resolutions through January 2011?Why not make a resolution to prepare as many of your meals this year with the freshest local ingredients possible.

Here at Roscoe’s Kitchen we thought about it long and hard and made five selections of our favorite dishes for 2010 which we would love to share with you this week. We are looking forward this year to sharing some of the great recipes that we have discovered, developed or accidentally created in our kitchen. We are also looking forward to trying and featuring some of your favorite homemade recipes. Thank you all for your comments, suggestions and feedback. Have a happy, healthy and delicious new year.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen and be sure to listen to Star 106.5 FM every weekday at 6:25p.m. Make sure and e-mail us at [email protected] with your comments and recipes so that we could share your experiences and creations with our audience.

Conch Chowder

1 ham bone with little meat on it, or?to?lb. bacon, cut into cubes

2 quarts water

8-10 conchs, diced or ground in food chopper

2 onions, chopped

1 green pepper, diced

1 can tomatoes

6 large potatoes, diced

1 can(6 oz.)tomato paste

Salt&pepper to taste

2-4 bay leaves

2-4 tablespoons thyme

2 tablespoons butter or margarine

2-4 carrots, sliced

Cayenne pepper or hot sauce to taste.

Place ham or bacon in cooking pot&add water. Cover&bring to boil, turn down heat to simmer.

Add conch, and simmer for about 2 hours or until conch is tender.

Fry onion, green pepper and celery and sauté until light brown stirring to prevent burning. Add tomatoes and tomato paste; simmer for a minute or so. Add this mixture to pot with conch. Add remaining ingredients and simmer until vegetables are done.

Cook’s tip: You can use lobster meat if you don’t have any conch meat. This freezes well.

Marinated Beef Salad from Laos and Cambodia

A Laos and Cambodian inspired recipe of marinated rump steak and a hint of fish sauce.

1 pound rump steak

4 tablespoons water

3 tablespoons lemon juice

2 tablespoons finely chopped lemon grass(white part only)

1 tablespoon fish sauce

1 onion, finely sliced

2 tablespoons chopped fresh coriander

1 tablespoon chopped fresh mint

2 cucumbers, chopped

?Chinese cabbage, shredded

Char-grill the steak on each side until cooked to medium-rare. Remove, cover and set aside for a few minutes. Use a sharp knife to cut the steak into?inch thick slices.

Heat the water in a wok, add the sliced beef and cover over medium heat for a few minutes. Do not overcook. Remove from the heat and transfer the beef and liquid to a bowl.

Add the lemon juice, lemon grass, fish sauce, sliced onion, chopped coriander and mint to the beef and mix until well combined. Cover and refrigerate, leaving to marinate for 2 hours. Stir in the cucumber.

Serve the beef salad on a bed of shredded cabbage, garnished with extra mint leaves if you like.

Source: Asian Cooking Bay Publishing

Shrimps Steamed in Banana Leaves

1 inch piece of fresh ginger, grated

2 small red chillis, finely chopped

4 spring onions, finely chopped

2 stems lemon grass(white part only), finely chopped

2 teaspoon soft brown sugar

1 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon sesame seed, toasted

2 tablespoons chopped fresh coriander

2 pounds raw shrimps, peeled and deveined

8 small banana leaves

Process the ginger, chilis, spring onions, and lemon grass in a food processor in short bursts, until the mixture forms a paste. Transfer the paste to a bowl, stir in the sugar, fish sauce, lime juice, sesame seeds and coriander and mix well. Add the shrimp and toss to coat. Cover, refrigerate and marinate for 2 hours.

Soak the banana leaves in boiling water to soften. Drain, pat dry and use scissors to cut them into squares about 7 inches.

Divide the shrimp mixture into eight, place a portion onto each banana leaf, fold the leaf up to enclose the mixture and then secure the parcels, using a bamboo skewer.

Cook the parcels in a bamboo steamer over simmering water until the shrimp filling is cooked.

Source: Asian Cooking Bay Publishing

BEEF AND ORANGE CURRY

The combination of the citrus and curry flavors gives a bit of zing and pizzazz to this beef.

1 tablespoom vegetable oil

8 ounce shallots, halved

2 garlic cloves, crushed

1 pound lean round steak or short loin beef, trimmed and cut into cubes

3 tablespoons curry paste

2 cups beef stock

4 oranges

2 teaspoons cornstarch

Salt and pepper

2 tablespoons chopped cilantro, to garnish

Boiled Basmati rice, to serve

Raita

?cucumber, finely diced

3 tablespoons chopped fresh mint

2/3 cup lowfat plain yogurt

Heat the oil in a large pan. Add the shallots, garlic, and beef cubes and cook over low heat, stirring occasionally until the beef is evenly browned all over.

Blend together the curry paste and stock. Add the mixture to the beef and stir to mix thoroughly. Bring to a boil, cover, and simmer for about 1 hour

Grate the rind of 1 orange. Squeeze the juice from the orange and another. The other two oranges remove the flesh and cut in segments.

Blend the cornstarch with the orange juice. At the end of the cooking time, stir the orange rind into the beef with the orange and cornstarch mixture. Bring to a boil and simmer, stirring constantly for a few minutes until the sauce thickens. Season to taste with salt and pepper and stir in the orange segments.

To make the Raita, mix the cucumber with the mint and stir the yogurt. Season to taste with salt and pepper.

Serve the curry with rice and the cucumber Raita, garnished with chopped cilantro.

Source: Hermes Publishing

CHICKEN AND CASHEW STIR-FRY

Hoisin sauce lends a sweet, yet slightly hot note to this chicken stir-fry, while cashews add a pleasing contrast of texture.

?cup cashews

1 red bell pepper

1 pound boneless chicken breasts

3 tablespoons peanut oil

4 garlic cloves, finely chopped

2 tablespoons Chinese rice wine or dry sherry

3 tablespoons sesame oil

5-6 scallions, green part only, cut into 1-inch lengths

Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until golden brown. Remove and set aside.

Cut the red bell pepper in half and remove the seeds. Slice into thin strips. Skin the chicken fillet and cut into thin, finger-length strips.

Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes.

Add the rice wine or sherry and Hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

Cook’s tip: Use blanched almonds instead of cashews, if you prefer. For a slightly less sweet taste, you could substitute light soy sauce for the Hoisin sauce.

Source: Hermes House Publishing

SPICE OF THE WEEK: DILL

Fresh and dried dill leaves(sometimes called”dill weed”to distinguish it from dill seed)are used as herbs, mainly in Sweden and Iran.

Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as cured salmon, soups, and pickles. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried.

Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals, and, dill oil can be extracted from the leaves, stems and seeds of the plant.

Latest posts by The Nassau Guardian (see all)

    FOLLOW US ON:
    Bahamas hosting Worl