Category Archives: International Inspirations

June 9, 2010 · 10:29 pm

Whitefish Wrapped in Indian Pastry

INGREDIENTS:

2 1/2 – 3 lbs      Tilapia or John Dory, filleted

2 oz                     Butter, clarified or Vegetable Oil

4 tbs                    Yogurt

INGREDIENTS FOR YOGURT:

8 oz                       All Purpose Flour

4 oz                       Whole Wheat

pinch                    Salt

1                             Egg, room temp

1/3 cup                  Yogurt

2 tsp                       Peanut or Vegetable Oil

1 tsp                       Water

INGREDIENTS FOR THE CHUTNEY:

3-4 oz                      Peanut Oil

2                               Ginger, 1′ pieces, peeled and fine dice

10                             Garlic Cloves, fine dice

2 tsp                         Sea Salt

1 tbs                         Turmeric, toasted and ground

1/4 tsp                     Cloves, toasted and ground (6 each)

1/4 tsp                      Cardamom seeds, toasted and ground (8 each)

8                                 Ripe Tomatoes, diced

INSTRUCTIONS FOR THE CHUTNEY:

Heat the oil in a heavy bottomed pot until very hot.  Add the onion, ginger, garlic and salt.  Lower heat and continue to cook, stirring occassionally, until the mixture is caramelized.  This should take about 45 minutes to one hour.

Add the turmeric, cloves and cardamom seeds.  Cook for about 5 more minutes.  Then add the tomatoes and cook for about 20 more minutes, or until the sauce becomes thick.  Set aside until ready to serve.

INSTRUCTIONS FOR THE PASTRY:

Combine the two flours and salt in a bowl.  Make a well in the center of the flour and add the egg, yogurt, oil and water.  Mix by hand until it looks shaggy and turn onto a work surface and continue to knead until the dough is smooth and elastic.  Let the dough rest, covered, for 30 minutes.

Divide the dough into four equal pieces and working with one piece at a time, roll each piece into a ball.  With a floured rolling pin, roll the dough out as thin as possible.  Place finished pieces onto a parchment lined baking sheet.  Stack the remaining pieces between parchment paper.  Refrigerate until service time.

INSTRUCTIONS TO PREPARE THE FISH:

Season a filet and place it on one half of the dough sheet, folding the other half of the dough over the fish.  Completely enclose the fish, making sure no air pockets exist between the dough and the fish.  Brush both sides of the pastry with clarified butter and cover with parchment.  Refrigerate for 10 minutes.  Repeat with the remaining fillets.

At the time of service, reheat the chutney and keep warm.  Heat a heavy bottomed saute pan and add 1 tbs of clarified butter.  When the butter is almost smoking, add the fish and saute for 3 minutes, or until the pastry turns golden brown.   Turn the fillet over and saute for about 2 minutes.  Remove the fish to a warm place.  Wipe out the pan and repeat with the remaining fish.

To serve, divide the sauce into 2 warm serving plates.  Place equal amounts of yogurt on the sauce.  Place the fish on top and served.

Leave a comment

Filed under Fish Favorites, International Inspirations, What's for Dinner?

June 8, 2010 · 2:19 pm

Lemony Moroccan-Style Chicken Kebabs

INGREDIENTS FOR THE MARINADE:

2                 Lemons

6                 Garlic Cloves, peeled

2                 Fresh Ginger, 2 pieces 1/8 in slices

1 tsp          Marjoram, dried

1 tsp          Coriander, ground

1 tsp          Cumin, ground

1/2 tsp       Turmeric, ground

1/8 tsp       Cinnamon, ground

pinch         Saffron Threads

1 tsp           Light Brown Sugar

2 1/2 tsp    Kosher Salt

2 tsp          Black Pepper, freshly ground

3 tbs          Olive Oil

FOR THE KEBABS:

2 1/2 lbs      Chicken Thighs, boneless and skinless cut into 2-in chunks

1                   Sweet Onion, cut into 1-in pieces.

1                    Red Bell Pepper, cut into 1-in squares

2 tbs             Yellow Bell Pepper, cut into 1-in squares

2 tbs              Fresh Flat-Leaf Parsley, chopped for garnish

FOR THE MARINADE:

1                        Cucumber, seedless cut into 1/2 in dice

1/2 cup             Fresh Cilantro, chopped

2 cups               Plain Whole Milk Yogurt

                            Kosher Salt

INSTRUCTIONS FOR THE MARINADE:

Cut four deep, lengthwise gashes, equally spaced, into each lemon.  Put the lemons and garlic cloves in a small microwaveble container.  Cover and microwave on high until are soft and juice has exuded from them, about 4 minutes (if not soft, continue to microwave in 30 minute intervals.)  Strain the juice into a small container and let the lemons and garlic cool briefly.  When the lemons are cool enough to handle, separate them into sections.  Scrape the pulp and most of the white pith away with a spoon.  Discard.  Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.  Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken by putting chicken into a 1-gallon zip-top bag.  Scrape in the remaining marinade.  Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Dump the chicken into a bowl, but don’t scrape any of the excess marinade.  Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart.)  Transfer to another bowl.  Thread the chicken onto skewers, positioning a piece of chicken.  If there’s a extra pepper or onion, thread them onto separate skewers, if you like. 

When ready to grill, oil the grill grate.  Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2-3 minutes until the chicken if firm and shows no redness when cut into, about 10-15 minutes.  Check several pieces of chicken to be sure.

INSTRUCTIONS FOR THE SAUCE:

Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.  Mix well.  (Make the sauce no more than an hour before serving or it will be too watery.)

Leave a comment

Filed under Chicken Dishes, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 8, 2010 · 1:27 pm

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

INGREDIENTS FOR THE GRILLING SAUCE:

1 tbs            Garlic, chopped

1 tbs            Fresh Ginger, chopped

1 tsp            Fresh Jalapeno, finely chopped

1 tbs            Scallion, chopped (green part)

1 tsp            Kosher Salt

1/4 cup       Peanut Oil

INGREDIENTS FOR THE DIPPING SAUCE:

3 stks         Lemongrass, ends trimmed and tender core chopped

3 tbs           Fresh Lime Juice

2 tbs           Scallions, finely sliced (white parts only)

1 tbs           Fish Sauce

1 tbs           Fresh Cilantro, chopped

1 tbs           Fresh Basil, chopped

1 1/2          Soy Sauce

1 tsp           Garlic, minced

1 tsp           Light Brown Sugar

2 tsp           Sriracha Chile Sauce

INGREDIENTS FOR THE KEBABS:

1 1/2 lbs   Large Shrimp, peeled and deveined (21-25 count)

4                  Japanese or Chinese eggplant, peeled and cut into 3/4 in rounds

INSTRUCTIONS F’OR THE GRILLING SAUCE:

In a  food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined.  The mixture will still be chunky.  Can be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE DIPPING SAUCE:

In a small serving bowl, combine all ingredients and 3 tablespoons water and stir well.  Can also be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE KEBABS:

Thread the shrimp onto flat skewers so the skewers are perpendicular to the length of the shrimp.  (Double skewers help to keep the shrimp from spinning while turning on the grill.)

Thread the eggplant pieces onto the skewers so that the skewer is parallel to the cut surface of the eggplant.  (Double skewers)

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Oil the grill grate.  Brush the grilling sauce all over the shrimp and eggplant skewers.  Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side.  Grill the eggplant skewers until soft and nicely browned, 2 to 4 minutes per side.  If they begin to burn before softening, transfer them to a cooler part of the grill(if using gas, lower the heat a bit.) 

Remove the shrimp and eggplant from the skewers and arrange on a platter.  Drizzle with 2 tablespoons of the dipping sauce and serve with the remaining dipping sauce on the side.

Leave a comment

Filed under Asian Cuisine, Fish Favorites, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 6, 2010 · 11:03 pm

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

INGREDIENTS:

1/3 cup            Soy Sauce, light

1/2 cup            Water

2 tbs                 Brown Sugar (Coconut Sugar for lower glycemic index)

2 tbs                 Lime Juice

1 lb                    Chicken Breasts, skinless sliced thinly

3 tbs                  Vegetable Oil

1 piece              Fresh Ginger

3 Lg                   Carrots, sliced diagonally 1/4 inch

1/2 lb                 Fresh Asparagus

1/2 lb                 Fresh Snow Peas

2 oz                    Cashews

                             Served with Whole Grain Rice

INSTRUCTIONS:

Combine first 4 ingredients in a large shallow dish, blending well and then add chicken.  Cover and chill for at least one hour.  Remove chicken from the marinade, reserving marinade.  Heat oil in a wok or skillet over medium high heat for 1-2 minutes.  Add chicken and ginger.  Stir fry 2 minutes.  Add reserved marinade.  Reduce heat, cover and cook over medium-low heat for 2 minutes.  Remove cover.  Increase heat to medium-high.  Add carrots and stir fry for 1 minute.  Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp.  Stir in Cashews.  Remove and discard ginger.  Serve over rice.

Leave a comment

Filed under Asian Cuisine, Chicken Dishes, International Inspirations, What's for Dinner?