Nancy's Singapore Chili Crab

Recipe courtesy of Nancy Josland Dalsin

from Green Mangoes and Lemon Grass by Wendy Hutton

3-4 lb live mud crabs (or what is available to you)
2 tablespoons vegetable oil
6 shallots, minced
6-8 large cloves garlic, crushed and minced
2-3 tablespoons minced ginger
3-4 red bird's-eye chilies, minced
3 1/2 cups chicken stock
4 tablespoons hot bean paste, or 3 tablespoons salted soybean past plus 2 extra bird's-eye chilies
1/4 cup bottled chili sauce
1/2 cup bottled tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
2 teaspoons salt
1 teaspoon white pepper
2 eggs, lightly beaten
2 tablespoons cornflour, mixed with 3 tablespoons water

Chili-Ginger Sauce
6 large red chilies, minced
5-6 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

(I cut back on the chilies)

Put the crabs in the freezer for 15 to 20 minutes to immobilize them. Cut in half lengthways with a cleaver and remove the back and spongy grey matter. Remove the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

Mack Chili-Ginger Sauce by blending all ingredients in a spice grinder and set aside.
Heat the oil in a wok and add shallots, garlic, ginger, and bird's-eye chilies. Stir-fry over low-medium heat until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, Chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt, and pepper. Bring to the boil, then lower heat and simmer 2 minutes. Add the crab pieces and simmer uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornflour mixture and stir until the sauce thickens and clears. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty French bread.

Maa Di Dal (Slow-Cooked Creamy Black Lentils With Whole Spices)

Recipe courtesy of Nancy Josland Dalsin

Makes 6 cups

1 cup whole black lentils (sabud urad), picked over for stones
1/2 cup yellow split peas (chana dal), picked over for stones
8 medium size cloves of garlic
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide and 1/8 inch thick)
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
4 green, white, or black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
4 tablespoons Ghee or unsalted butter
1 teaspoon cumin seeds
1 cup finely chopped red onion
1 cup crushed tomatoes or tomato sauce
2 teaspoons coarse kosher sea salt
1/2 teaspoon cayenne pepper
1/2 cup heavy (whipping) cream (I used plain yogurt)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

2. While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

3. As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves and cinnamon sticks. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.

4. While the legumes are cooking, heat 2 tablespoons of ghee in a medium-size skillet over medium high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Add the onion and stir-fry until it is a light brown around the edges, 3 to 5 minutes.

5. Reduce the heat to medium-low and stir in the tomatoes, salt and cayenne. simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

6. Once the legumes are tender, stir in the sauce, the kidney beans, and the cream. Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices. Add this to the legumes and stir once or twice.

7. Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

8. Stir in the remaining 2 tablespoons ghee and the cilantro, and serve. (with Naan, or rice)

Double-Steamed Duck Soup with Pickled Limes (Bpet Dtun Manao Dong)

Recipe courtesy of Nancy Josland Dalsin

This recipe is from "Thai Food by David Thompson" a book on the people, culture and cuisuine of Thailand that was 10 years in the making.
A paragraph in the introduction:
"Thai cooking is at odds with the modern world, where speed and simplicity are paramount. Thai is not an instant cuisine, prepared with the flick of a knife and finished with the toss of a pan. It needs the cook's attention, it expects time and effort to be spent and it requires honed skills, but it rewards with sensational tastes."

Double-Steamed Duck Soup with Pickled Limes (Bpet Dtun Manao Dong)

2 duck legs or 1 whole duck
3-4 tablespoons sweet soy sauce (kecap manis)
1 star anise, ground
oil for deep-frying (I use peanut oil)
1-2 cabbage leaves
1 small green gourd, peeled, de-seeded and chopped into 2 in pieces
1 pickled lime, with 1/2 cup of pickling liquid (in Asian grocery store)
2 in piece cassia bark, roasted (cinnamon bark) found in Asian or East Indian stores)
1 piece dried orange peel
6 cups boiling chicken stock
3 tablespoons light soy sauce
1 tablespoon oyster sauce
small piece yellow rock sugar, crushed
pinch of ground white pepper
1 tablespoon coriander leaves

Chop each of the duck legs into three pieces. If using a whole duck, remove the legs and do the same then cut down the bottom of the rib cage and remove the back bone. Chop the breast in half lengthwise and then cut diagonally into three. Marinate duck in the kecap manis and ground star anise for about 5 minutes.

Deep fry duck until dark brown, to enrich the soup; don't worry if it looks burnt - it's just the kecap manis caramelizing. Drain. (The deep frying is optional, but it helps to prevent the duck looking too anaemic in the finished soup.) Line a large, deep bowl with cabbage leaves and add the duck, gourd, whole pickled lime, cassia and orange peel. Cover with boiling stock and season with soy sauce, oyster sauce and sugar. Cover tightly with foil and steam for 2-3 hours, checking the water level in the steamer at regular intervals. Serve sprinkled with pepper and coriander.

Artichoke, Leek, and Taleggio Frittata

Recipe courtesy of Jenn Marshall

Serves four as a main, eight as an appetizer.

5 baby artichokes, trimmed
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
6 large eggs
3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh thyme

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.

Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.

Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.

Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 tsp. salt.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 4; Protein (g): 8; Monounsaturated Fat (g): 8; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 280; Cholesterol (mg): 165; Fiber (g): 2;

Chicken Oreganato

Recipe courtesy of Peter Battaglia

Boneless breast dusted with flour,olive oil, oregano, garlic, black pepper..sauteed then sprinkled w/grated pecorino romano, oregano, and breadcrumbs...heat through until the breadcrumbs just being to toast...garnished with fresh lemon..served with oven roasted garlic thyme potatoes.

Chicken, Broccoli and Penne with a Lemon Garlic Sauce

Ingredients:

1 pound Penne Pasta
1 pound boneless chicken breasts, cut into small chunks
4-5 stalks of fresh broccoli, chopped
Juice of 1 lemon
Zest of 1 lemon
5 TBS chopped Garlic
2 cups Chicken Broth
3 TBS Butter
Salt, pepper and parsley

Directions:

Cook pasta until it just has a little bite to it. Reserve about 1 cup of the pasta water, drain and set aside.

Steam, boil or roast the broccoli until dark green and still crunchy. Set aside.

In a large sauté pan, add butter and garlic. Cook until just browned. Add in Chicken broth, bring to a boil, lower to a simmer, cook for about 10-15 minutes to reduce. Add in a little of the reserved pasta water, Lemon juice and Parsley. Salt and pepper to taste. In a large pot or bowl, combine the pasta, chicken, broccoli and the sauce together well. Sprinkle with a little more lemon zest and parsley before serving

Lemony Flounder Filets with Panko Crumbs

This is so quick and easy and so delicious! You can also try it with Tilapia, Catfish, Sole and even Salmon.

Ingredients:

1 pound Flounder filets (usually about 6 filets)
Juice of 1 lemon
zest of 1 lemon
4 TBS Panko Crumbs
1 TBS chopped fresh or dried Parsley
3 TBS Olive Oil
Salt, Pepper and Paprika

Directions:

Preheat oven to 375 degrees.

Lay out a large sheet of foil on a large sheet pan with sides. Spray with non-stick spray. Place filets on the sheet.

Mix the olive oil and Lemon juice in a bowl. Brush evenly onto filets. Season to your preference with paprika, salt and pepper. Top with the lemon zest, Panko crumbs and Parsley.

Bake approximately 25-30 minutes just until it starts to brown lightly around the edges and fish is able to flake.

Grandmother’s Italian Meatballs

This is both my mother and mother-in-laws recipe for their italian meatballs. The only difference between the two is one uses fresh Parsley and the other Basil!

Ingredients

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
4 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley OR the other Grandmother....
1 1/2 tablespoons chopped fresh Basil
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1/2 cup milk
1 cup olive oil

Directions

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Combine the bread and milk in a small bowl, mashing with a fork, until a smooth paste forms. Add into meat mixture.

Shape into meatballs, using about 3 TBS of meat.

Heat the olive oil over medium-high heat in a frying pan. Cook meatballs in a single layer in batches. When the meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel.

*For a healthier preparation, cook them on a large sheet pan on 400 degrees, turning them occasionally to brown on all sides. Also, some meatball experts claim the best method is to drop them uncooked in their "Sunday sauce" or "Gravy". It's supposed to make the gravy all the more flavorful!

Turkey Sausage Lasagna by Barefoot Contessa

Barefoot Contessa’s Turkey Sausage Lasagna

From: Barefoot Contessa’s “Family Style”

Many lasagna recipes can be made without pre-cooking the noodles. The moisture and heat from the other ingredients will cook the noodles as the dish bakes. Cover and bake for 45 minutes, then remove the cover for another 20 minutes to let the sauce thicken.

Use a non-reactive glass or ceramic dish for baking to avoid a reaction with the acidic tomato sauce. You can assemble your lasagna ahead of time and store uncooked in the fridge overnight, or you can freeze it to cook later.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 1/2 pounds sweet Italian turkey sausage, casings removed

1 (28-ounce) can crushed tomatoes in tomato puree

1 (6-ounce) can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

Directions:

Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.

Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the sauce is bubbling.

Corn Chowder

Recipe by: Jamie Oliver

Ingredients:

1 celery stalk
1 medium onion
1 ½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
3 scallions
2 cups frozen corn
¼ cup chopped fresh chives and/or parsley (optional)


Method:

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.

2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.

3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.

4. Meanwhile, chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.

Pesto Sauce

Pesto Sauce
Ingredients

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled

Directions

In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months

Pizza Fritta

Basic Pizza Dough

Makes approximately 2 14inch pizzas or 10-12 mini (pizza frittas)

Ingredients:

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1 TBS Vegetable Oil
½ tsp sugar
1 cup warm water

Directions:

In a small bowl, dissolve yeast and sugar in the warm water. Let stand about 10 minutes.

In a food processor, combine flour and salt. Pulse until mixed. Add yeast mixture and oil. Pulse until a ball is formed. You may need to drizzle in some more flour or water to get it formed into a ball. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes.

Shape into ball and place dough in bowl, and cover with plastic wrap. Allow to rise for
1-3 hours in a warm, dry place, or on the kitchen table covered with a heavy towel overnight as my mother and grandparents did.

Baked Fresh Cod with Crab Meat Stuffing

Serves 6
Prep time: 15-20 mins
Total time: 45-60 mins

To make it more quick and easy, the filets can be made without the “Sauce”. Just place in a bake dish drizzled with EVOO. Also, instead of “Bread Crumb Topping”, you could just sprinkle the breadcrumbs alone on top of filets.

Ingredients:

6 large Cod filets (flounder or catfish etc…)

Sauce:

½ cup Chicken Broth
The juice of one Lemon (zest lemon first)
1 TBS Lemon Zest
3 TBS Butter, melted
2 tsp olive oil
1 tsp Parsley
Salt and pepper

Crab Meat Stuffing:

8oz Crabmeat (fresh, canned or imitation)
1/2 cup Italian style bread crumbs
2 TBS Parmesan cheese
3 TBS butter, melted
1 tsp lemon zest (optional)
½ TBS parsley
2 eggs, beaten
1 TBS Olive Oil
Salt, pepper and paprika

Bread Crumb Topping:

½ cup Italian bread crumbs
1 TBS butter, melted
Lemon zest

Pinch of Parsley

Directions:

Preheat oven to 375 degrees.

Combine all the “Sauce” ingredients and pour into a bake dish sprayed with non-stick spray.
Combine all “Bread Crumb Topping” together in a small bowl.

Divide the stuffing into 6 even amounts. Lay out the filets on a cutting board and place the filling in the middle of each filet. Gather the two sides up covering the stuffing, overlapping the ends and use a toothpick or two to hold it closed.

Place stuffed filets ends side down in the bake dish. Brush on (or drizzle) a little EVOO all over the filets, top with Bread Crumb Topping. Bake for approx 30 mins or until bread crumbs are browned and fish is flaky.

Serve over orzo or rice and spoon sauce over and around each filet before serving.

Irish Soda Bread

This was the first Irish Soda Bread that I baked. I researched a lot of recipes and the combo of ingredients caught my interest. The honey gave it a nice golden color and a slight sweetness and the melted butter gave it a nice, smooth consistency. Such a comforting, old-fashioned flavor, it reminded me of being in my Irish born grandmother's kitchen. I skipped the Caraway seeds and didn't have the buttermilk but I Googled the directions on how to make it out of regular milk (easy) and the directions are below... It came out great and everyone loved it! Give this one a try!

Recipe from: MommieCooks.com
http://www.mommiecooks.com/2011/03/14/irish-soda-bread/
Total Time: 1 hour 10 min

Ingredients:

4-3/4 cups Flour
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Caraway Seeds or raisins
3 Tbsp Honey
1 Egg
1-1/2 cups Buttermilk
4 Tbsp Butter, Melted

Directions:

To a bowl add together your dry ingredients; the flour, salt, and baking soda. Mix well.
Add the caraway seed and combine.
Now add the honey, egg, and buttermilk. Stir it up until a dough just begins to form.
Add in the melted butter and knead dough until all ingredients are combined. Don't over-knead.
Form into a ball and cut a few 1" slits at the top.
Place dough on a baking sheet and place in an oven preheated to 350 degrees for 50 min. to an hour.
Test with a toothpick in the center to assure loaf is cooked completely

------
How to turn milk into Buttermilk

Just under 1 cup of milk
1 tablespoon white vinegar or lemon juice
Measuring cup
Directions:
1- Place the white vinegar or lemon juice into a measuring jug.
2- Pour the milk into the same measuring jug until the mixture reaches the
1 cup marking
3- Stir the mixture so that the vinegar or lemon juice is well distributed through
the milk.
4- Allow the mixture to stand, unstirred, for five minutes.
5- Use the amount of buttermilk required by your recipe.

Emeril's Beef Stroganoff

Emeril's Beef Stroganoff from “Emeril’s Potluck"

Ingredients
1 pound bacon, chopped
3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 cup dry red wine
Two 14-ounce cans beef broth
1 teaspoon Emeril's Original Essence
1 pound large white button mushrooms, wiped clean, trimmed, and sliced
1/2 cup finely chopped red onions
1/2 cup finely chopped green onions
1 tablespoon olive oil
1 pound wide egg noodles
1 cup sour cream
2 cups grated white Cheddar cheese

InstructionsPreheat the oven to 350?F.

Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.

Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

Makes 10 to 12 servings

Copyright 2001 - 2011 Emerils.com All Rights Reserved