Sweet and hot shrimp (Thai cooking)

                             

This is a very sweet, almost candy-like dish.

Makes 4 servings

- ½ cup brown sugar
- ¼ cup water
- 2 tbsp fish sauce
- 2 cloves garlic, chopped
- 2 tbsp lime juice
- 1½ tsp chopped fresh red chilies
- 1 pound shrimp, peeled and deveined
- 1 tbsp chopped fresh cilantro leaves

In a saucepan, combine sugar, water, fish sauce and garlic.
Bring to a boil, reduce heat to medium-low and cook for 8 to 10 minutes or until syrupy.
Do not let sauce burn.

Add lime juice and chilies and simmer for 2 minutes.
Taste and adjust seasonings, adding lime juice if necessary.

Add shrimp and cilantro and simmer, stirring, for 2 minutes or until shrimp are just pink.
Do not overcook.

BON APPETIT

Spiced wine (Holiday cheer)

In northern Europe, mulled wine announces the arrival of the Christmas season.

- 1 x 750 ml medium-bodied red wine
- ½ cup sugar
- 8 whole cloves
- 4 lemon wedges
- 4 x 4-inch sticks cinnamon

Bring ingredients to a boil, stirring occasionally, and remove from heat.
Discard cloves.
Ladle wine in 4 glasses and garnish each 1 of the cinnamon sticks and 1 lemon wedge.
Serve hot

Happy Holidays

Chive and cheddar biscuits

Generous amounts of butter and buttermilk impart richness and a tender texture, and the sharp, tangy flavors of fresh chives and cheddar cheese provide a mouthwatering counterpoint.

Makes 6 biscuits

- 2 cups flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- 1½ tsp salt
- 8 tbsp cold unsalted butter, cut into thin pats
- ¾ cup buttermilk
- ½ cup shredded sharp cheddar cheese
- ½ cup minced chives
- 2 tbsp heavy cream

Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl.
Using a pastry cutter, work the cold butter into the flour mixture until the butter is the size of small peas.
Add the buttermilk, cheddar and chives to the flour-butter mixture and stir with a fork to form a loose dough.
Turn the dough out onto a floured surface and gently pat into a 6x9-inch rectangle.
Fold into thirds as you would a letter and pat into a 6x9-inch rectangle again.
Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough.
Transfer the biscuits to a parchment paper-lined baking sheet.
Brush the tops with heavy cream and bake in oven 450F until lightly browned, 14-16 minutes.
Serve warm.

BON APPETIT

Garlic shrimp (Thaï cooking)

                Garlic, cilantro and black pepper are the trademark seasonings of this extremely popular and quick stir-fried dish.

Makes 4 servings

- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, chopped
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp black pepper
- 3 tbsp vegetable oil

In a lare bowl, combine and toss all the ingredients, except the vegetable oil.
Heat a wok or a large skillet over medium-high heat and add oil.
Add shrimp and stir-fried for 3 to 4 minutes, or until shrimp are cooked.
Served shrimp garnished with fresh cilantro and fresh red chili strips.

BON APPETIT

Scallops and shrimps with lemongrass and coconut milk

Makes 4 or 5 servings

- ¾ cup coconut milk
- 3 stalks lemongrass, white part only, cut in 1-inch lengths
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1½ tsp chopped fresh red chilies
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- ½ pound shrimp, peeled, deveined and halved lengthwise
- ½ pound scallops, quatered
- 1 tbsp lime juice
- 1 tbsp shredded fresh cilantro

In a saucepan, combine the first 7 ingredients and bring to a gentle boil.
Cook for 4 minutes.

Add shrimps and scallops.
Reduce heat and simmer for 3 to 4 minutes, or until scallops and shrimps are just cooked.

Remove from heat and stir in lime juice and cilantro.
Serves with steamed rice.

BON APPETIT

Northern fried chicken

       Crunchy crust made with matzo meal, serve it with honey for dipping, collard greens quick-sautéed in brown butter and mashed potatoes with gravy.

Serves 4

• - Canola oil, for frying
• - ½ tsp hot paprika
• - ¼ tsp of each, cayenne pepper, dried basil, dried parsley, garlic powder and onion powder.
• - 4 egg whites, beaten
• - ½ cup flour
• - ½ cup matzo meal
• - ¼ tsp baking powder
• - 1 x 3-lb chicken, cut into 8 pieces
• - Salt and freshly groud black pepper, to taste
• - Honey, for dipping

1. Pour oil into a 5-qt. Dutch oven to a depth of 2 inches ; heat over medium-high heat until 375F on a deep-fry thermometer.
2. In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
3. Put egg whites in a bowl.
4. In another bowl, combine flour, matzo and baking powder.
5. Dip chicken pieces in egg whites and press into matzo mixture to coat ; shake off excess.
6. Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
7. Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
8. Serve with honey, if you like.

BON APPETIT

 

Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch piece peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT