Spice up your life
Spicy foods take on several meanings depending on the country, hemisphere, climate, culture and time zone. Spicy foods do not always mean hot or peppered, but rather they can be prepared with a variety of herbs and spices. One of the things that I absolutely enjoy when cooking is the experimentation of combining various spices and creating different taste sensations to savor.
We are fortunate to live in a country with easy access to fresh seafood. The beautiful thing about seafood is that it easily takes on the flavors of herbs and spices without having to use large quantities.
This weekend purely by accident I ended up cooking at my”Martha Stewart”sister’s residence, and when I say by accident, that’s exactly how it happened. The intended chef(my brother)fell asleep or should I say was”in deep relaxation”and I had to”pinch hit”in the kitchen. Needless to say, it was”slammin'”from stone crab claws, prime rib roast, garlic/rosemary russet potatoes, pan seared swordfish, salmon and grouper fillet, along with a selection of salads. Like I said, this was purely by accident, but according to my sister this was the best accident in her kitchen that she says”can happen as often as I like.”
Whether getting together with family is an accidental or intentional act just embrace and savor every moment that you can with the people who are near and dear to your life. I did this weekend and would do it every chance I get.
Spice up your weekend with this week’s spicy fish dishes and invite your family to indulge.
Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen. Make sure to e-mail us at firstname.lastname@example.org with your comments and recipes so that we can share your experiences and creations with our audience.
And now, our featured recipes…
Monday, February 28 Friday, March 4, 2011
Caribbean Spiced Fish
This dish is of Spanish origin and is very popular throughout the Caribbean. There are as many variations of the name of the dish as there are ways of preparing it.
In the Caribbean, whole red snapper or red mullet are used for this dish.
2lb fish fillet 1/2 lemon
1 tbsp spice seasoning
Flour, for dusting oil, for frying lemon wedges, to garnish
For the sauce:
2 tbsp vegetable oil
1 onion, sliced 1/2 red pepper, sliced
2 garlic cloves, crushed
1/2 cup malt vinegar
5 tbsp water
1/2 tsp ground allspice
1 bay leaf 1 tbsp soft brown sugar
1 small Scotch Bonnet pepper, chopped
1/2 Christophene, peeled and seeded, cut into small pieces
Salt and freshly ground black pepper
Place the fish in a shallow dish, squeeze over the lemon, then sprinkle with the spice seasoning and pat into the fish. Leave to marinate in a cool place for at least 60 minutes. Cut the fish into 3-inch pieces and dust with a little flour, shaking off the excess.
Heat the oil in a heavy frying pan and fry the fish pieces for 2-3 minutes until golden brown and crisp, turning occasionally.
To make the sauce, heat the oil in a heavy frying pan and fry the onion until soft.
Add the pepper, christophene and garlic and stir-fry for 2 minutes. Pour in the vinegar, then add the remaining ingredients and simmer gently for 5 minutes.
Leave to stand for 10 minutes, then pour over the fish. Serve hot, garnished with lemon wedges.
Fish Curry with Coconut Milk
1.5 lb fish fillet, skinned
2 tbsp plain flour
4 tbsp oil
2 onions, sliced
2 garlic cloves, crushed
1 tsp turmeric
4 green chilies, deseeded and finely chopped
2 tbsp lemon juice
175ml/6 fl oz thick coconut milk
Slices of red chili
Cut the fish into 4 and coat with the flour.
Heat the oil in a frying pan.
Add the fish and fry quickly on both sides. Lift out with a slotted spoon and set aside. Add the onion and garlic to the pan and fry for about 5 minutes until soft and golden.
Add the turmeric, chilies, lemon juice, coconut milk and salt to taste and simmer for 10 minutes or until thickened. Add the fish and any juices, spoon over the sauce and cook gently for 2-3 minutes until tender.
Garnish with slices of chili and snipped chives and serve at once.
Pineapple Curry with Shrimps, Scallops and Mussels
2.5 cups coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp granulated sugar
8 oz shrimps, shelled and deveined
1/2lb scallops, cleaned
1lb mussels, cleaned and beards removed
6oz fresh pineapple, finely crushed or chopped
5 kaffir lime leaves, torn
2 red chilies, chopped, to garnish
Coriander leaves, to garnish
In a large saucepan, bring half the coconut milk to the boil and heat, stirring, until it separates.
Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for a few moments. Stir in the rest of the coconut milk and bring back to the boil.
Add the shrimps, mussels, scallops, pineapple and kaffir lime leaves.
Reheat until boiling and then simmer for 3-5 minutes, until the shrimps are cooked and the mussels have opened.
Remove any mussels that have not opened and discard.
Serve garnished with chopped red chilies and coriander leaves.
Spicy Shrimps, Crab and Coriander Balls
250g raw shrimp meat
225g can crab meat, well-drained
3cm ginger, peeled and grated
1 tbsp fresh green peppercorns, crushed
2 egg whites
1 tbsp fish sauce
1/2 cup coriander leaves
1 tsp fresh chopped chili
1/2 cup rice flour
Oil, for deep frying
Lime wedges, to serve
2 tbsp fish sauce
2 tbsp white vinegar
2 tbsp lime juice
1/2 tsp sugar
2 tbsp chopped fresh coriander
Combine the shrimp meat, crab, ginger, peppercorns, egg whites, fish sauce, coriander and chili in a food processor and mix until well combined.
Stir in the flour, cover and chill for 30 minutes.
Heat 3-4 cm oil in a heavy-based frying pan; add rounded teaspoons of the shrimp mixture and cook over medium heat for 3 minutes or until browned all over.(The balls may need to be cooked in batches; do not overcrowd the pan.)
Drain on paper towels and serve with dipping sauce.
To make dipping sauce: Combine the fish sauce, vinegar, lime juice, sugar and coriander and whisk until well blended.
Saffron Salmon Fillet
2-3 saffron strands
2 egg yolks
1 garlic clove, crushed
4 salmon fillet(port)
Oil for deep frying
Salt and ground black pepper
Green salad, to serve
Soak the saffron in 1 tbsp boiling water and then beat the mixture into the egg yolks.
Season with garlic, salt and pepper.
Place the salmon fillets in a shallow dish and coat with the egg mixture. Cover with clear film and marinate for up to 1 hour.
Heat the oil in a deep fryer until it is very hot, then fry the fish, one steak at a time, for about 10 minutes until golden brown.
Drain each steak on kitchen paper.
Serve with a green salad.
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.
Coriander comes from Morocco and Romania.
Coriander is used in Indian curries, gin, American cigarettes, and sausages
Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
Coriander is not interchangeable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.