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Category: Specialty (Page 5 of 24)

Satay-Satay Hurricane Soup Recipe

Ingredients:
1 clove garlic
1 shallot
1 med red onion, peeled
1 teaspoon dried red chili pepper
1 teaspoon sweet paprika
1/2 cup vegetable oil
2 slices fresh galanga (ginger family)*
1 stalk lemon grass
4 fresh lime leaves
6 cups chicken stock
6 tablespoons Thai fish sauce (nam pia)*
6 packets Stevia
12 medium shrimp
8 pieces of crab claw
8 mussels
8 thin slices whitefish or Salmon
4 tablespoons fresh lime juice
Chopped green onion and coriander root, for garnish

(*used in Thai cooking)

Instructions:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat.

Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Escarole Meatball Soup Recipe

Ingredients:
½ pound ground sirloin
½ cup grated Parmesan cheese
¼ cup pork rind “bread crumbs”
2 tablespoons minced parsley
¼ teaspoon salt
1 large egg, lightly beaten
3/4 cup minced onion
3 tablespoons olive oil
2 garlic cloves, minced
5 cups shredded escarole, rinsed and dried
4 cups chicken broth
Pepper to taste

Instructions:

In a mixing bowl combine the meat, half the cheese, the “bread crumbs”, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into little meatballs.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

Carb Count: 2.6 carbs per serving. Serves 4.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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Avocado Gazpacho Soup Recipe

Ingredients:
2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
cilantro sprigs

Instructions:

Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.

Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.

Process briefly to coarsely puree the avocado, leaving some chunks.

Chill at least 2 hours.

Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.

Minced onion and diced cucumber on the side to add individually.


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Chinese Five Spice Powder Recipe

Ingredients:
2 tspn Szechuan peppercorns
8 Star Anise
1/2 tspn ground cloves
1 tbspn ground cinnamon
1 tbspn ground fennel seeds

Instructions:

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).

Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.

Strain the blended seasonings.

Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.

Grind the seasonings until very fine.

Store in an airtight container.


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Baked Sea Bass with Chermoula Recipe

Ingredients:
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 cup fresh lemon juice
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper

Instructions:

Heat oven to 450° F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice. This is called chermoula, a flavorful Moroccan condiment.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Serves 4.


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Seafood Bisque Recipe

Ingredients:
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional

Instructions:

Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.

Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

Carb Count: 2-3 carbs per serving. Serves 6-8


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Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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