Tag Archives: spicy

Thai FishCakes

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Sauté

1 Shallot-chopped

1 clove Garlic –chopped

Add

2 tablespoons Cilantro/Coriander-chopped

2 tablespoons Dill-chopped

½ stalk Lemongrass-bruised and chopped

11/2 tablespoons Basil-chopped

3 tablespoons Ginger-chopped

½ teaspoon White Pepper

pinch Sea Salt

½ teaspoon cornstarch

zest of 1 lime

½ lime-juice

Stir together and cook for 3 minutes. Pour into medium sized bowl.

In a cuisinart :

Whirl

3 Talapia filets-cut into big chunks

2 teaspoons fish sauce

1 teaspoon Siracha

1 egg

Whirl until chunks are small in size but not minced completely.

Add Fish mixture to bowl with Herb Mixture and mix well.

Make patties with 1-2 tablespoons of mixture for each.

Heat peanut oil in frying pan .

Add patties and cook for 4 minutes on each side.

Serve .


Crab Arrabiata

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

1/3 cup olive oil

4 large cloves garlic-minced or ran through the garlic press

1 teaspoon red pepper flakes –or more , its up to you !

5-6 fresh tomatoes-chopped and seeded

2 -3 leaves fresh basil-chopped

1 teaspooon parsley-chopped

6 king crab legs split and cut into pieces

1 basket cherry tomatoes

1 lb spaghetti

In a large pot heat the olive oil.

Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.

Replace pot onto flame and add tomatoes, basil and parsley.

Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.

Boil water for pasta , add salt to the water.

Cook pasta

Drain.

Add pasta to sauce, saving some sauce to top with.

Toss and Serve.

You’ll need lots of napkins !!


New Mexico Green Chile Sauce

This is a staple in our home. The savory ingredients make a topping for anything from steak to tacos, or on top of eggs for a real NM Huevos Rancheros.

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 medium onion – thinly sliced

2 cloves garlic – chopped

1  1/2 cups chicken broth

1  1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen  or canned)

1 small handful of baby whole tomatoes

1 can pinto beans

1 tablespoon cornstarch-optional

In medium saucepan, heat olive oil.

Saute onion and garlic until sweated and soft.

Add green chiles and saute for a minute or two to blend the flavors.

Add  broth,and pinto beans. Lower the flame, and cook 45 minutes.

If you would like your chile sauce thick, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.

Add to pot and cook another 5-10 minutes or until thickened.

Its easy to make this into a hearty green chile “stew”…

Add cooked chopped meat or shredded rotiserrie chicken.

When serving as a stew put grated cheddar cheese in bottom of bowl first and ladle chile over the top of the cheese and serve with a side of a warm flour tortilla. Amazing.


St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.

Serve