Saturday, May 27, 2006

4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick (optional)
1 small lime, squeezed
2 sprigs fresh cilantro

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.

Posted by Diosa in • Gluten free • Meats • Fish/Shellfish • Side dish
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Saturday, April 29, 2006

Feel free to make your own curry paste.  It’s really easy and willl be worth the effort.  Recipe to follow.

1 (14 oz.) can Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Red Curry Paste (see recipe below)
1 Tbs. brown sugar
2 kaffir lime leaves, minced (Or zest and juice of 1/2 lime)
1 lb. large shrimp, shelled and deveined
2 Tbs. fish sauce
1/4 cup basil, chopped
1/2 head cauliflower for rice

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves (or zest and juice) and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil.

Meanwhile, shred the cauliflower and place in a microwave safe bowl.  Add a few tabespoons of water and microwave covered for about 6 minutes.  Serve shrimp over the “rice”

Red Curry Paste

6-8 dried red chilis
1 stalk Fresh lemon grass OR 1 ts Dried lemon grass
5 Garlic cloves, peeled
3 md Shallots, peeled or about 1/2 medium onion
1 ts Kaffir lime zest OR Lemon zest
1 ts Galanga, fresh or dried* (or use ginger if you can’t find galanga)

Directions

Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them.

Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.

* If using dried galanga, soak in cold water for 15 minutes.

Makes 1/2 cup

Posted by Diosa in • Gluten free • Marinades, Condiments, dressings and rubs • Meats • Fish/Shellfish
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4 (6 ounce) cod fish fillets
1/2 cup fresh orange juice
1/2 tablespoon dried thyme or 1 teaspoon fresh thyme, chopped
1/2 tablespoon orange zest

Preheat oven to 375 degrees F.
Arrange cod fillets on sheets of foil or heavy parchment papper
Combine remaining ingredients in a small bowl.
Pour over cod, wrap the foil or paper edges tightly to form a seal and bake for 12-15 minutes until fish is opaque throughout.
Spoon orange sauce over fish and serve with vegetables or rice. Garnish with sprigs of thyme and orange slices, if desired.

Calculated for 1 serving (203g)
Recipe makes 4 servings

Calories 156
Calories from Fat 11
Total Fat 1.3g
Saturated Fat 0.3g
Polyunsat. Fat 0.4g
Monounsat. Fat 0.2g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 93mg
Potassium 775mg
Total Carbohydrate 3.8g
Dietary Fiber 0.3g
Sugars 2.6g
Protein 30.8g

Posted by Diosa in • Gluten free • Low Fat • Meats • Fish/Shellfish
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Monday, April 17, 2006

Big shout out to Rita for finding this recipe for me.  I searched everywhere for it.  She did this for our friend Liz’s baby shower and it totally rocked!

Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste. 

Posted by Diosa in • Gluten free • Meats • Fish/Shellfish
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