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Recipe of the Day

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  • twiney
    replied
    Re: Recipe of the Day

    Grilled Bengal Salmon


    Ingredients

    Salmon
    * 6 pieces salmon fillet, 1 inch thick, well-scaled, skin on
    * 2 Tbsp (30 mL) vegetable oil
    * 1 tsp (5 mL) nigella seeds (substitute poppy seeds, also popular in Bengal)
    * 1 tsp (5 mL) black mustard seeds
    (substitute yellow mustard seeds)
    * 1 tsp (5 mL) fenugreek seeds (optional)
    * 1 tsp (5 mL) fennel seeds (substitute anise)
    * 1 tsp (5 mL) cumin seeds
    * 1 tsp (5 mL) chilli flakes
    * 1 tsp (5 mL) salt
    * 3 cloves garlic, minced

    Sauce
    * 1 medium onion, finely diced
    * 1 clove garlic, chopped
    * 2-inch (5-cm) piece of ginger peeled and thinly sliced
    * 1 Tbsp (15 mL) tamarind concentrate, dissolved in ¼ cup (60 mL) hot water (substitute ¼ cup (60 mL) lime juice plus 1 Tbsp (15 mL) brown sugar)
    * 1 – 2 tsp (5-10 mL) sea salt (plus extra for sprinkling)
    * ½-1 fresh red chilli, seeded and chopped
    * ½ cup (125 mL) fresh cilantro, minced
    * 1 Tbsp (15 mL) olive oil

    1. Run your fingers lightly over the flesh of the fish, feeling for bones. Use tweezers to remove them.

    2. Rinse fillets under cold running water. Blot dry with a clean tea towel. Refrigerate until ready to grill.

    3. Heat oil in a small heavy skillet over medium heat. Add the 5 dry spices and chilli flakes. Stir fry 1-2 minutes or until the spices stop sputtering. Remove ¾ of the spices and 1 tablespoon of the oil from the pan. Reserve pan and remaining tablespoon of oil for step 5.

    4. Place spices in a spice grinder along with salt and garlic (or use a mortar and pestle). Process until most of the seeds have been cracked, and the salt and garlic incorporated. Reserve.

    5. Using reserved pan and oil, sauté onion and garlic over medium-low heat until onions become translucent. If onions start to brown before fully cooked, add a splash or two of water.

    6. Combine onion mixture, ginger, tamarind water, and half the salt and chilli in a food processor. Process until smooth. Taste. Mixture should be sour, salty, slightly sweet and hot. Add more salt or chilli to achieve balance.

    7. Remove onion mixture to serving bowl. Stir in chopped cilantro.

    8. Brush salmon with olive oil. Sprinkle with salt. Gently press 1 tsp (5 mL) of cracked spice mixture into the flesh of each fillet. Allow to sit for 10 minutes.

    9. Prepare the barbeque for direct grilling over medium heat (325-350F). When ready to cook, oil the grill. Place the salmon, skin side down, on the hot grate. The salmon skin will become dark, and crisp. If it starts to burn, lift gently with a fish turner and slide rectangles of tinfoil under each piece.

    10. Close the grill and cook to taste (5-10 minutes). The salmon will continue to cook once removed from the grill.

    11. To serve, place each fillet on a warm serving plate. Top with a dollop of tamarind-coriander sauce. Pairs well with saffron or lemon rice and grilled vegetables.

    <span style="color: #FF0000">
    Wine Match
    Spices and seafood call for a zippy white, such as the 2007 Pierre Sparr Riesling, Alsace, France, $15. This wine almost jumps out of the glass with its vibrant freshness; it will go well with the salmon. Or try the 2008 Bridlewood Viognier, Sonoma, California $20. Notes of lime and melon are terrific counterpoints to the spices.
    </span>

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    This goes against the grain of my normal Saturday no cooking thing, but it seems I have found myself entertaining this evening now. As a rule, I don't try out new dishes on company, but I guess I'm going to live on the edge today and hope for the best.

    <span style="font-weight: bold">Sausage, Spinach, Ricotta Stuffed Pasta Shells</span>

    Ingredients
    * 1 12-ounce package jumbo pasta shells
    * 1 Tbsp olive oil
    * 1 cup finely chopped yellow onion
    * 1 pound sweet Italian sausage, casings removed
    * 1 Tbsp minced garlic
    * 1 large egg
    * 16-ounces ricotta cheese
    * 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
    * 1 cup grated Parmesan cheese
    * 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
    * 1/4 cup unseasoned bread crumbs
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 1 28-ounce can tomatoes with herbs, including the liquid, tomatoes broken up (or your favorite tomato or pasta sauce)

    * 2 9x13 shallow baking dishes

    1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

    2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

    3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

    4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.

    At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)

    5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.


    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SistaCtry</div><div class="ubbcode-body">$4.59 fe it??

    sounds good dow, but if u a go eat beef bacon, wha de diff if a pork bacon, or turkey bacon? </div></div>

    All three have a different taste. The beef has all the good old smokey flavor with a better texture if you ask me.

    It goes on sale about once a month at Publix. That's when I pick up a couple of packs. There are not too many things I pay full price for when I know they will be on sale soon.

    Leave a comment:


  • sistactry
    replied
    Re: Recipe of the Day

    $4.59 fe it??

    sounds good dow, but if u a go eat beef bacon, wha de diff if a pork bacon, or turkey bacon?

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">never heard of beef bacon before </div></div>

    This is the brand I use:



    It tastes real good.

    Leave a comment:


  • Suesumba
    replied
    Re: Recipe of the Day

    never heard of beef bacon before

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    OK, now I remembered to come back. It came out good but I added some garlic and cayenne pepper too. Overall, I'd give it a 4 out 5.

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    <span style="font-weight: bold">CREOLE OKRA</span>

    I am trying this dish today due to the okra thread. I’ll let you know how it came out.


    <span style="font-weight: bold">Ingredients:</span>

    • 3 bacon slices
    • 1 (16-ounce) package frozen sliced okra
    • 1 (14.5-ounce) can chopped tomatoes
    • 1 cup frozen onion seasoning blend
    • 1 cup frozen corn kernels
    • 1/2 cup water
    • 1 teaspoon Creole seasoning
    • 1/4 teaspoon pepper
    • Hot cooked rice (optional)


    <span style="font-weight: bold">Preparation:</span>

    Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.

    Cook okra and next 6 ingredients in hot drippings in Dutch ovens over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.


    <span style="font-weight: bold">Cook's Notes (Yeah, I always have something extra to say):</span>

    1. I have become quite fond of beef bacon so that is what I’m using. If you want to use turkey bacon, you know it’s not going to render any fat so you may as well pull out the olive oil.

    2. I’m using fresh okra so I’m going to have to eyeball the quantity. Also, I’m not adding it until the 15 minute simmer.

    3. I’m also just chopping up some white onions, bell pepper, and scallions. Frozen has no taste to me and besides, I don’t own any frozen anyway.

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    No, I'm all yankee. Home is the coast of Alabama. Living there on the water, seafood is much cheaper than it is here in Atlanta, and of course, the taste is on a whole other level altogether.

    Lump crabmeat here if you can even find it runs somewhere around $20 a container if you can find a good price, but is around $6 at home.

    As for the actual crabs, the price is going to depend on the type, but there is about a $10 per pound difference in price. The only crab here that ever approaches reasonable @ around $6.99/lb is snow crab (which of course would be my least favorite), and it would take me til next year to pick enough meat out them for the dish.

    Lobster is high both places but more-so here. It doesn't swim in the gulf near home so it goes.

    I know I'm long winded no lie but I'm working on it and got to get this last part out. My parents are coming for Easter next week and I asked my dad to bring me a fishing pole. You know it is on!

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">That chopped shrimp sounds like a good idea. Or let me be my normal greedy self and use both lol.

    Crab is expensive here too. I usually get it from home and then bring it back up here and store it in the deep freezer. </div></div>

    Home, meaning Jamaica??...crab here in Duncans Bay is about $350J a lb,($4US) for the whole ah it....so, depending on how big it is &amp; the time it take to get the meat out, it can get pretty expensive, even more than lobster, but de meat sweet!!...I can't find them too often, but am always looking. You have to be quick on the seaside &amp; beat out all the Silver Sands helpers &amp; the 2 cookshop owners....sometimes it ain't pretty! </div></div>

    Leave a comment:


  • Ja. Jewel
    replied
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">That chopped shrimp sounds like a good idea. Or let me be my normal greedy self and use both lol.

    Crab is expensive here too. I usually get it from home and then bring it back up here and store it in the deep freezer. </div></div>

    Home, meaning Jamaica??...crab here in Duncans Bay is about $350J a lb,($4US) for the whole ah it....so, depending on how big it is &amp; the time it take to get the meat out, it can get pretty expensive, even more than lobster, but de meat sweet!!...I can't find them too often, but am always looking. You have to be quick on the seaside &amp; beat out all the Silver Sands helpers &amp; the 2 cookshop owners....sometimes it ain't pretty!

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    That chopped shrimp sounds like a good idea. Or let me be my normal greedy self and use both lol.

    Crab is expensive here too. I usually get it from home and then bring it back up here and store it in the deep freezer.

    Leave a comment:


  • Ja. Jewel
    replied
    Re: Recipe of the Day

    Mmmmmmm, that sounds delicious! ....The lump crabmeat in the LARGE can is big chunks &amp; very good, but I imagine the price is astronomical now! (haven't priced it for years)....might be nice with chopped shrimp on top in place of crab.....

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    <span style="font-weight: bold">Crab Crusted Grouper</span>
    (Cooking this tomorrow. I avoid cooking on Saturdays if at all possible.)


    Ingredients

    * 2 tablespoons Parmesan cheese flavored bread crumbs
    * 2 tablespoons chopped red bell pepper
    * 2 tablespoons chopped yellow bell pepper
    * 2 scallions chopped
    * 1 jalapeno pepper minced
    * 4 tablespoons butter, melted
    * 1 (6 ounce) can crabmeat, drained and flaked
    * 2 tablespoons shredded mozzarella cheese
    * 4 (6 ounce) fillets grouper

    1. Preheat the oven to 375 degrees F (190 degrees C).

    2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, scallions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.

    3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

    OK, I know I talk a lot but I like to share vital info.

    1. Unless you're cool with your fish being bland inside, I suggest marinating. I used plain Goya and lime (no more than 60 minutes). I have to have more than just a good flavor on the outside.

    2. Never bought canned crab in my life so I use the lump crab meat in the plastic container from the seafood section.

    3. This is a mighty good dish.

    Leave a comment:


  • OTLE
    replied
    Re: Recipe of the Day

    This looks good...hmmm

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JamBrit</div><div class="ubbcode-body">Tulip, the creole fish recipe sounds good....I'm gonna try that one too... </div></div>

    Thanks JamBrit. Once you get your things together, it is easy to cook. You don't have to babysit it which I really like. Let me know what you think after you try it.

    Leave a comment:

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