Recipe Finds : great Pad Thai throwdown from chef of Thai Basil restaurant in Virginia

Thai is my favorite cuisine. I hunt for recipes where ever I travel, on the Internet and even from TV shows. One that I have eaten in Kansas City before and made myself is the famous Pad Thai recipe. I have used cookbooks, restaurant recipes and internet sites . Before Bobby Flay went to a Washington, DC suburb to do a battle with Phai Thai, he came to this restaurant in New York City to learn a little more about the cuisine.

While I have been to Virginia, I have not been to this Virginia restaurant yet. But in a way, I was recently as I saw the restaurant on Bobby Flay’s Throwdown contest battle TV show featuring Pad Thai. The chef Nongkran Daks, won the Throwdown by using recipe Kuay Tiaw Pad Thai. (This one along with Bobby Flay’s recipe are featured on this page- see below). Both are great .

Usually the recipes are featured too so the show is a bonus to my recipe collection and for you all. I like trying new “takes” on versions of dishes. Pad Thai, in general is is a very versatile dish and can be made vegetarian, with chicken , seafood, shrimp, beef or combinations. I have made vegetarian and chicken versions myself and also tasted them at several places in Kansas City including the deceased Thai 2000 (which I loved) and the current Bangkok Pavilion in Overland Park , KS.
I also found another recipe like one found at the restaurant, but I substituted chicken for pork. (see it below too).
If you have made a version you like or a place in Kansas City that has a good one that you have tried, let me know.


http://www.northernvirginiamag.com/restaurants/info/802/thai_basil/

Kuay Tiaw Pad Thai

http://www.gayot.com/restaurants/thai-basil-chantilly-va-20151_33vg9958.html

Show: Throwdown with Bobby FlayEpisode: Pad Thai
•
Ingredients
• Recipe courtesy Nongkran Daks
• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp, optional
• 1/2 cup sliced pork
• 1/2 cup whole shrimp, shelled and deveined
• 1 tablespoon (shredded) preserved radish
• 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
• Water
• 5 tablespoons Pad Thai sauce, recipe follows
• 2 large eggs
• 1/2 teaspoon ground hot chiles, or more to taste
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 wedge lime
Directions
Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:
• 1 cup tamarind juice
• 1 cup palm sugar plus 3 tablespoons
• 1 cup water
• 1/2 cup fish sauce
• 2 teaspoons salt
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

**

Shrimp Pad Thai
Recipe courtesy Bobby Flay
Show: Throwdown with Bobby FlayEpisode: Pad Thai
Ingredients
Sauteed Shrimp with Tamarind-Thai Basil Glaze:
• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined
Pad Thai glaze:
• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges
For the shrimp:
Directions
Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

:
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
For the Pad Thai:
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.


***
Khao Soi
http://www.simply-thai.com/thai-food-recipes-noodles-khao-soi.htm
Chiang Mai Curry Noodles
Ingredients
4 ounces rice noodles
1 tbs chopped garlic
1 tbs red curry paste
1/2 cup coconut milk
4 ounces ground pork
one cup chicken stock
1 tbs curry powder - pong gari
a pinch of turmeric powder
2 tbs fish sauce - nam pla
a pinch of palm sugar
a tsp lime juice

You will also need - for the Garnish
spring onions, sliced shallots and lime wedges

Method - noodles
1. Soak noodles in cool water for 15-30 minutes then drain for use.
2. Bring a pan of water to the boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more)
3. drain them and transfer to the serving plate.

Method - Sauce
1. In a wok, heat the coconut milk
2. stir in the curry paste until the aroma is brought out and a thin film of oil separates out
3. add the garlic and stir fry for about 30 seconds
4. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.
5. Add the pork
6. continue to stir until the meat is cooked through.
7. Pour the sauce over the noodles.

***
Pad Kra Praw 1
1 tablespoon canola oil
1-2 garlic cloves, minced
1 1/2 teaspoons minced fresh ginger
8 ounces boneless skinless chicken breasts, thinly sliced
1/2 large onion, sliced into strips
3 celery stalks, sliced
2 fresh red chiles, seeded and finely chopped
3/4 teaspoon chile paste (or to taste)
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
4-5 green onions, cut into 1/2-inch pieces
1/2 cup fresh basil leaves
1/2 cup whole cashew nuts
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.

**
Pad Kra Praw 2
1 1/2 cups ground chicken. - you would replace with tofu or asian eggplant-
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste
in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper
Stir together the fish sauce, oyster sauce and sugar. Set aside.
Heat oil over high heat. Add garlic and ginger, stir once, then add chicken, celery, onions and fresh chiles. Stir-fry 3-4 minutes or until chicken is nearly cooked through.
Reduce heat to medium and stir in the chile paste and fish sauce mixture. Stir-fry another 2-3 minutes.
Quickly stir in the green onions, basil leaves and cashews. Serve immediately with plain short-grain rice.
Posted by Dr. Eric Flescher (dreric1kansas@aol.com) at 4:45 PM
Labels: Kansas City, Recipe Finds, Restaurant Recipe Finds, Thai, Throwdown with Bobby Flay

Traveling Abroad Food and more: Fantastic octopus

I have traveled the world and recently returned from a two week trip in China. While I have been in Kansas City area for 28 years, I can't just write about Kansas City, its restaurants and food. Of course, they do tie and they part of what I write about but my blog is more for that about my experiences over the years , from all over the globe too.

Shanghai, China was my first foray into tasting the food in China two weeks ago at the start of tour to see several cities in China, the many sights, see the total solar eclipse. Another great possibility was eating some great and unusual food.

After taking a taxi and going to the huge Pearl Tower, we were hungry. We were on our own for the night so we started going down the street. There was not much here. I had heard that there were some good restaurants inside the hotels so I looked inside one the. We ducked into the Ocean

The waitresses were obliging. They did not speak English and we not much Chinese so we pointed and nodded to the menu, names and photos. They were confused that we did not order right away. The menu was extensive and we took our time.

As we looked through the impressive menu, I zoned in one what I did not want. A regular meal for my first time in China, had to be something engaging and memorable.. I wanted something really different other then the Chinese or Asian fare with beef, chicken or more.

The Octopus in Garlic stood out so I ordered while Jordan my friend ordered Salmon Sahimi.

I thought it would just be a little bowl. Instead it came out in a HUGE bowl of dozens of tiny 1-2 inch octopi stewed in many dozens of garlic pods (that looked at first like little potatotoes). I wish I could show you the picture but I had gone out without my pda which was charging and did not want a lug a camera through the streets as I was a little tired. The meal did not look like this bowl as the octopi were darker and more brittle tentacle like.

My meal cost 38 which technically cost in American about $6. That was truly amazing. I wish I had could have taken pictures of the decor, the aquariums in the fish tanks that people could actually choose their diner and more.

Each octopus was a nice succelent bite, a garlicky morsel that was slightly chewey to eat and was cooked perfected stewed with the garlic .

Unfortuntely I did not have my camera or pda with me so I could not take pictures of this impressive dish. So I big the wait staff goodbye. We put down tips but they would not take them.
We also said goodbye to the spiny lobster in the fish tank. Wish I had time to get back in the next day or two and should have but it did not work ot (instead we went with some other of the tour people to a much cheaper restaurant which cost about the same but was very unappealing in a dim sum fashion. Little did I know I would run into more Dip Sum type meals that were not as attractive, flavorful or tempted my taste buds as this starter meal.


See and try the recipes below and let me know if you try any of them.

PS want to learn more in future. Sign me up as friend in Urbanspoon (see below).

Dr. Eric Flescher (dreric1kansas@aol.com),
Put this url on your blog, website and also sign me in as a friend on Urbanspoon.com
Kansas City Traveling Gourmet
http://tinyurl.com/kansascitytravelingourmet

**
Italian version

Octopus With Garlic - Polipi Veraci All'Aglio Recipe


Recipe Categories: Miscellaneous Recipes
Average Rating: (1 vote)
Yield: 6 servings

Ingredients
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped
Rosemary leaves and parsley

Instructions

1. Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string. Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley. Serve in a tureen.


From "Feast of Italy", translated from the Italian edition published by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco. Thomas Crowell, New York. ISBN 0-690-00059-6


It doesn't make reference to it in the text, but in the pictures of both these dishes, it shows one or two largish octopi garnished with reseattes of baby octopi tentacles. I imagine you'd do quite well using the 'baby' octopi like those I see sold around here in the supermarkets, or even with squid.

**t

Zamboanga Octopus
Category: Filipino Popular!
Author: Susan
Added On: 9/30/2005
Viewed: 4,271
Rating:Zamboanga Octopus has been rated 3.00 by 980 users (3.00) votes 980
Rate this recipe


1 kg. Octopus
3 tomatoes, 1 clove garlic, one onion, and bay leaf
3 tablespoons Cooking oil
1 cup Coconut milk
(optional four pieces chili)
Salt
Instructions
1. Wash octopus in water.
2. Place octopus in a covered kettle.
3. Place kettle on electric or gas stove and cook on high heat for 20 minutes. (The octopus will release water.)
4. Remove octopus from kettle and allow to cool down.
5. When cool, slice. Remove and throw away beak.
6. In a saucepan, heat 2 to 3 tablespoon cooking oil.
7. Sauté garlic, onions, and tomatoes.
8. Add sliced octopus.
9. Add a cup of coconut milk (gata).
10. When the coconut milk boils, season to taste and remove from fire.

(Alternate flavoring: flavor with a small piece of cinnamon stick - remove after cooking).

::
Cacciucco-Fish Stew

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Food of Tuscany

Ingredients

* 5 pounds assorted seafood, such as eel, squid, prawns, whiting,
* hake, red mullet, small octopus, John Dory, cuttlefish and crawfish
* 3/4 cup olive oil
* 2 cups onions, julienned
* 2 carrots, julienned
* 2 celery stalks, julienned
* 1/2 cup finely chopped parsley
* 2 tablespoons chopped garlic
* 2 hot chili peppers, stemmed and minced
* 2 bay leaves
* 2 sprigs of fresh thyme
* 2 cups red wine
* 4 cups peeled, seeded and chopped Roma tomatoes
* 6 cups light stock, fish or chicken
* Salt and pepper
* 12 slices French or Italian type bread

Directions

Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper. In a large pan, heat 1/4 cup of the olive oil. When the oil is hot, add the vegetables and saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to 4 minutes or until the fish heads have browned. Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes. Add the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 minutes. Season with salt and pepper. Discard the fish heads and bay leaves, set aside and keep hot. In a large saute pan, heat 1/4 cup of the olive oil. When the oil is hot, add the squid, cuttlefish and octopus and saute for about 10 minutes. Add the remaining fish and continue to saute for 5 minutes. Remove from the heat. Heat a large saute pan, and add the remaining olive oil. When the oil is hot, pan-fry the bread for a couple of minutes on each side, or until golden. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley.

**


OCTOPUS STEW
http://www.indobase.com/recipes/details/octopus-stew.php
Recipe Type:
Non Veg.
Difficulty:
Average
Ingredients:
1 kg Octopus
6 Tomatoes
6 Onions
6 Large potatoes
8 Cloves of garlic
8 Olives
1 tbsp Capers
Olive oil for frying
Red wine
Few leaves of mint and marjoram
Pinch of thyme

Cooking Instructions:
Clean the octopus and remove the edible flesh.
Keep the flesh in a plastic bag and beat it.
Cut the flesh into pieces with a knife.
Rinse in salted water and drain.
Transfer the pieces to a pot.
Stew the pieces over a low flame for an hour. If the liquid is too dry, add little hot water.
Meanwhile, Peel and chop the onions. Chop the tomatoes also.
Fry the onions in olive oil till tender.
Add chopped tomatoes and crushed garlic.
When tomatoes become soft, add the chopped olives, capers and all herbs.
Raise the temperature of boiling stew and pour 1/4 bottle red wine.
Now reduce the flame and simmer slowly till the amount of liquid reduces considerably.
Serve the stew with boiled potatoes.

**

Next Food Network Star: Melissa d’Arabian wins The Next Food Network Star

The Food Network judges did not flub it this time. I think there was a bias against Debbie and also that there was no way that the judges were going to let two women in the finals. Debbie was too one dimensional while the other two were more multifaceted.
Jeffrey really did not do well in the semis when judges said that his food was an "affront to Italian cooking". That was not good. The FN judges seemed to gloss over that as well as that Jeffrey only spend $350 when he had $1000 to spend.

Meanwhile Bob Tuschman had the audacity to say that Melissa's talk to the judges was too flowery evenwhile it brought tears to the crowd. Jeffrey, always said, over and over again, that he would not let us down and would have inspired meals. But he did let us down when he created unispired food from the many great chefs. In comparison Melissa create two pastry dishes that rivaled ( the judges said) any pastry by other chefs and the rest of the food was amazing. Now that was awesome.

In the end, possibly the three judges saw the same differences that I saw. Both their shows were good but this extra information before the finale possibly tipped the tide to Melissa. I am glad it is Melissa.
I look forward to seeing her shows
Tune in next Sunday at 12:30pm/11:30c for Melissa’s show, Ten Dollar Dinners with Melissa d’Arabian.

Recipe Finds : North Carolina Baked beans in Throwdown battle

I journey to Black Mountain, North Carolina after journeying to Dakar, Senegal, Africa, and Asheville (where I was and tennis pro in the famous Grove Park Inn). I don't remember have North Carolina BBQ while in the state for three years. In the baby baked ribs Throwdown, Bobby was bested by a pit master who also had some killer baked beans. Here is the recipe. I have not made baked beans from scratch by myself but this one is one I will have to try.
Baked Beans

Recipe courtesy Ed Mitchell

Show: Throwdown with Bobby FlayEpisode: BBQ RIbs

Ingredients

* 1/2 pound bacon, minced
* 1 onion, diced
* 3 tablespoons minced garlic
* 2 tablespoons freshly minced ginger or 1 teaspoon ground ginger
* 1 green pepper, diced
* 1 teaspoon dry mustard
* 2 (16-ounce) cans kidney beans, undrained
* 1 (16-ounce) can pinto beans, undrained
* 1 (16-ounce) can black beans, undrained
* 1 cup Ed's BBQ Sauce
* 1/4 cup molasses
* 1/2 cup brown sugar
* 1 bottle beer
* Salt and freshly ground black pepper

Directions

In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce, molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Rated: 4 stars out of 55 Reviews
All About…

Next Food Network Star: I knew they would not have two women in the finals

I correctly pointed out during the next to the last episode before the finale, that there was no way the the FN was going to going to have two women in the finals. And I was right.

The 3 judges completely disregarded the fact that Jeffrey completed botched the risotto recipe went completely for likability which all of them had. Apparently some of the judges comments did not tell the whole story. The Korean entry Debbie fell short but not sure why as here foods, entrees and presentation was better overall then Jeffrey. Once again the judges gave him another pass.

Melissa deserved to be in the finals as she has really shown here prowess. Her touching story of growing up and her mothers suicide brought tears to the chefs who tried her dishes. She consistently shows more while Debbie says the same things over and over again.

Jeffrey has been very uneven as of late but that was not counted. I want to see Melissa win but as we have seen before, the FN judges sometime and for some reason go another way because of likability and potential and not what is shown. And unlike many professions that is not the way it is.

Just got back from China and two weeks

I am trying to catch up after coming in from China after a successful total solar eclipse videotaping and photographing as well great eats and touring in Shanghai, Beijing, Wuhan and Xian. I will be all the stories , the foods, meals, restaurants I frequented , hotel etc food and much more in the coming week along with photos and more.

Someone posted information about wanted to find information about bananas recipes and I will have to hunt them down and post.

My blog was also featured in a section in the Food section today as one of the top blogs in the Kansas City area.
Easy way now to get to his blog, the recipes, information and much more at

http://tinyurl.com/kansascitytravelingourmet

Dr. Eric Flescher (dreric1kansas@aol.com), Kansas City Traveling Gourmet
http://tinyurl.com/kansascitytravelingourmet

Recipe Finds: Killer French toaste recipe

Guy Fieri was a winner of the Food Network Star competition. He is quite good on all levels. He is entertaining, he always wears shorts, has a red car, has great recipes and runs a restaurant and is always on the Food Channel. Did I mention the funky hairdo, goatee beard?
I love French Toast and this is a killer one to try which I will after I get back from China! A lot of people can't find it so I am posting it here and now and if you make it before I do, post a comment.

He also has a new blog that I found out about.

http://guyfieri.blogspot.com/2009/07/guy-fieris-stuffed-french-toast.html

Wednesday, July 1, 2009
Guy Fieri's Stuffed French Toast
I received a lot of email requests to find the Stuffed French Toast recipe from Guy's Big Bite. The episode aired on June 21, 2009. The recipe is hard to find because it isn't labeled as french toast - it's called Fieri - 4. Since we're nigh on the Fourth of July holiday, consider adding blueberries! And you'll have a festive and patriotic-looking brunch.

I recall seeing on a Food Network holiday special that this is one of Hunter's (Guy's son) favorite breakfasts.


Guy Fieri's Stuffed French Toast
(a.k.a. Fieri - 4)

Ingredients:

1 1/2 cups milk

2 eggs, beaten
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 ounces cream cheese, room temperature
8 (2-inch) thick slices bread
2 bananas, very thinly sliced
1 cup strawberries, very thinly sliced
4 tablespoons butter
1/4 cup powdered sugar
Maple syrup

Directions:

Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside.
For assembly, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half the slices with the fruit. Place another piece of bread on top, cream cheese side down, creating a sandwich.
Preheat a griddle to 350 degrees F. Lightly brush with the butter.
Give the milk mixture a quick stir, and dip the sandwiches into the batter, coating all sides.
Place on the griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly.
To serve, slice sandwiches in half on the diagonal and transfer to a serving platter. Sprinkle with powdered sugar and serve with maple syrup.

Recipe Finds: Meatball battle in New York State with Bobby Flay

www.maronicuisine.com

I am a fan of Cinzetti's in Overland Park, KS and their awesome, always excellent Italian amazing buffet. Some people don't think the stuff is Italian, not authentic or whatever. I disagree. I still thing there are many good items. I usually try it as tapas and take a little bit of everything but the calamaric, frittata, spedinini and soups and desserts are superb. However because we don't go out to eat Italian very often we might only hit this place one or twice a year. I mean there are so many other restaurants and I do like to cook at home. However I needed another possible recipe and I was thinking about meatballs sometime. Up comes, Bobby Flay's Throwdown in which he battles a family's 100 year meatball recipe in New York State. It was a tough battle but traditional, again, and this time the 100 year old recipe won out.

Look at both recipes and see what you think. I plan to try both of them.
**
Grandma Maronis Meatballs 100 Year Old Recipe

Recipe courtesy Mike Maroni

Show: Throwdown with Bobby FlayEpisode: Meatballs

Ingredients

* 1 pound ground chuck
* 4 ounces dried bread crumbs
* 4 large eggs
* 4 ounces whole milk
* 6 ounces grated Romano
* 3 ounces grated Spanish onion
* 2 ounces finely diced fresh garlic
* 2 ounces finely chopped fresh Italian parsley leaves
* 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

**

Maroni Sauce

Recipe courtesy Mike Maroni

Show: Throwdown with Bobby FlayEpisode: Meatballs


Ingredients

* 6 ounces good olive oil, not extra-virgin
* 12 cloves garlic, finely sliced
* 1 large or 2 medium Spanish onions, finely diced
* 2 (28-ounce) cans imported crushed tomatoes
* 1 teaspoon salt
* 1/2 teaspoon white or black pepper
* 1 large handful julienned fresh basil leaves

Directions

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

**

Bobby Flay
Spaghetti and Meatballs


Ingredients
For the Meatballs:

* 2 tablespoons, plus 1 cup pure olive oil
* 4 cloves garlic, finely chopped
* 2 large eggs
* 1/4 cup finely chopped fresh flat-leaf parsley
* 1/2 pound ground chuck
* 1/2 pound ground veal
* 1/2 pound ground pork butt
* 1/4 cup freshly grated Parmesan
* 1/4 cup dried bread crumbs (made from fresh white bread)
* Salt and freshly ground black pepper

For the Tomato Sauce:

* 1/4 cup pure olive oil
* 2 medium Spanish onions, finely chopped
* 4 to 6 cloves garlic, rubbed to paste
* 1 teaspoon red chili flakes
* 1/4 cup tablespoons tomato paste
* 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
* 2 small Cubano peppers, whole, with some knife slits
* 16 sprigs fresh flat-leaf parsley
* Salt and freshly ground black pepper
* 1 pound (number 8 or 9) spaghetti, cooked al dente
* 3 tablespoons freshly chopped basil leaves
* Wedge Parmigiano-Reggiano
* Fresh parsley sprigs, for garnish

For the meatballs:
Directions

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.

Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.

Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
For the Tomato Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.

Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.

Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

Latest Iron Chef America battle Bananas

This battle offered up some nice recipes that gave me some ideas. Bananas were main items but also plaintain which I love and have made myself.
Bobby has plantain encrusted red snapper, banana red curry (this sounded sound good) and more . The challenger Sue Torres of Svneos (Mexican fusion fare) from NYC. She had dynamite platings , taco al pastor (never heard of it so I found a recipe and it is posted below), gorditta and plantain encrusted halibut and another carmelized bananas and more.
I thought the plating and food would do the trick. I picked Torres to win by +2 but sort of thought Flay would still win. He did. He beat Torres by +3 in taste (a surprise based on the feedback from the judges) , the plating was a Flay woon by +1 for originality which also surprised me.

Tacos al Pastor
Bon Appétit | May 2008
by Steven Raichlen
Bon Appétit
ingredients
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges

preparation
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
Test-kitchen tip:
To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
add your own note

Recipe Finds : Bobby Flay's crabcakes in Maine battle

I usually make salmon croquettes or salmon cakes or tuna cakes. I’ve eaten some crab cakes though.
Crabcakes were front and center at Bobby Flay’s throwdown that took place in Maine showcasing the cakes at The Lobster Dock in Booth Bay Harbor, Maine.

Texture
Flavor and
Crabiness

In a rare win, Bobby bested the owners and their Crab crabs. Here is the winning recipe. I might use a similar recipe and adapt it for tuna or salmon.


Sponsored by: Bobby Flay
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Crab Cakes

Ingredients

* 6 tablespoons olive oil
* 1 medium red onion, diced
* 2 cloves garlic, finely chopped
* 2 jalapenos, diced
* 1/4 cup prepared horseradish, drained
* 3 tablespoons Dijon mustard
* 1/4 cup creme fraiche or sour cream
* 2 pounds lump crabmeat, picked over
* 2 to 4 tablespoons instant flour (recommended: Wondra)
* Salt and freshly ground black pepper
* 2 cups blue cornmeal
* Black Olive-Roasted Red Pepper Relish, recipe follows
* Basil Vinaigrette, recipe follows

Directions

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

Black Olive-Roasted Red Pepper Relish:

* 2 roasted red peppers, peeled, seeded and diced
* 1/4 cup kalamata olives, pitted and chopped
* 2 tablespoons white wine vinegar
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons basil chiffonade
* Salt and freshly ground black pepper

Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

Basil Vinaigrette:

* 1 cup chopped fresh basil leaves
* 1/4 cup mayonnaise
* 3 tablespoons white wine vinegar
* Water
* 2 teaspoons honey
* 2 tablespoons extra-virgin olive oil
* Kosher salt

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

Wish List Recipe Finds: Breakfast in Louisville, Kentucky

We don’t have time to do many grand breakfasts except for the weekend. I like to make eggs and different types of french toast and sometimes I even use recipes that I find. These recipes are ones that whole or in part , I will try.

These recipe,were featured in Breakfast Throwdown on the Food Network. The french onion rings and ham made the win.

Recipe courtesy Lynn's Paradise Cafe, Louisville Kentucky

Show: Throwdown with Bobby FlayEpisode: Breakfast


Ingredients

* 1 tablespoon butter
* 1 tablespoon canola or vegetable oil
* 8 ounces diced boneless country ham
* 1/2 cup diced roasted red peppers
* 12 large eggs, whisked until well blended
* 4 ounces grated Jarlsberg cheese (recommended: Kenny's Country)
*
* Salt and pepper

Directions

Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.

Remove the pan from the heat and serve with fried green tomatoes
and buttermilk biscuits with sorghum butter.

**


bourbon Whipped cream French Toast


Ingredients
Batter:

* 6 eggs
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 teaspoon vanilla extract



French Toast:

* 1 (16-ounce) loaf firm textured bread, preferably a baguette
* Canola oil, for frying
* Bourbon Vanilla Custard, recipe follows
* Chocolate syrup
* Kentucky Bourbon Whipped Cream, recipe follows
* 1 pint fresh sliced strawberries
* 1 cup toasted pecan halves

Directions

For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.

For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.

Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Bourbon Vanilla Custard:

2 cups half-and-half

1 cup heavy cream

4 large egg yolks

1/2 cup sugar

4 teaspoons cornstarch

2 teaspoons vanilla extract

1/3 cup Kentucky bourbon

Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.

Yield: 3 1/2 cups
Kentucky Bourbon Whipped Cream:

2 cups heavy cream

3 tablespoons powdered sugar

3 tablespoons Kentucky bourbon

Whip cream in well chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.

**
White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup
Ingredients

* 6 large eggs
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 2 cups whole milk
* 1/4 cup heavy cream
* 1/4 cup white peach puree
* 1 teaspoon pure vanilla extract
* 4 slices day old brioche, sliced 1/2-inch thick
* 4 tablespoons unsalted butter
* 4 tablespoons vegetable oil
* White Peach-Pecan Maple Syrup, recipe follows
* Mint sprigs, for garnish

Directions

Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
White Peach-Pecan Maple Syrup:

1 cup pure maple syrup

4 ripe white peaches, peeled, pitted and cut into 1/8ths

1/4 cup coarsely chopped toasted pecans

1/2 cup bourbon, optional

Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.

My take on things : Food Network- Adam Gertler is next joke for the Food Network Star

Guy Fieri is the real deal. This current crop of The Next Food Network stars are a real good crop . There are many that I think may win or have a shot. A couple years ago, that was not the case. The ultimate winner was actually bumped in the semis by a guy who claimed to be a war veteran, wasn't a great chef or cook and has just made it through all the rounds. Last year was a strange one indeed . Aaron McCargo won but did not seem until the last finale, whether he was going to get it down. And he is quite good. But somehow in that current crop, this joke of a guy ( and I don't mean it kindly), Aaron Gertler, made it near to the semi even though he could not cook, made terrible dishes and his performances were far from stellar. Now Food Network has put this joker on his own show and in some other places. I guess he "would work for food" and Food Network has doled out a new show for which is not deserving. Now the fan favorite, (from last year), Kelsey, the judges did not like her. But now she has her own series of shows. At least she can cook and is perky. Adam is just a complete joke. I wonder what comes next for FN.

Food Finds : Bananas and Banana Chutneys

Bananas are supposed to be kept outside in the air. In Gourmet magazine, (7/2009), there was a small article about bananas. I know bananas don’t go in refrigerators. But do you know why? Their skin (not necessarily their fruit) breaks down and turns dark brown in 24 hours as the cold air damages the tissue peel . The tissue then release browning enzymes which actually work more slowly in the cold. So if the bananas are already ripe , you can then place them in the refrigerator.
Chutney recipes are akin to Mexican salsas. These condiments come with fruit, vegetable, and other foods of all types. One usual one is banana chutneys that I ran across while researching bananas. Give one or both of these a try with beef, chicken or fish.

www.africhef.com/Banana-Chutney-Recipe.html
B a n a n a C h u t n e y

B a n a n a s , i n c o m m o n w i t h m a n y o t h e r f r u i t s c a n b e u s e d f o r m a k i n g c h u t n e y .

T h i s S o u t h A f r i c a n r e c i p e f o r B a n a n a C h u t n e y i s e a s y t o p r e p a r e a n d t h e r e s u l t a n t c h u t n e y i s w e l l w o r t h t h e s l i g h t e f f o r t r e q u i r e d .

C H U T N E Y R E C I P E I N G R E D I E N T S

3 0 b a n a n a s
3 c u p s b r o w n v i n e g a r
2 c u p s b r o w n s u g a r
1 c u p s e e d l e s s r a i s i n s
2 r e d c h i l i e s
1 o n i o n ( m e d i u m )
2 t b s p g r o u n d g i n g e r
1 t b s p s a l t

T o m a k e t h e B A N A N A C H U T N E Y

P e e l t h e o n i o n a n d c h o p f i n e l y .
R e m o v e t h e s e e d s f r o m t h e c h i l i e s a n d c h o p f i n e l y .
P e e l a n d s l i c e t h e b a n a n a s , a b o u t º i n c h ( 1 / 2 c m ) r o u n d s .
C o m b i n e a l l t h e i n g r e d i e n t s a n d s i m m e r i n a s t a i n l e s s s t e e l o r e n a m e l s a u c e p a n f o r 2 h o u r s , u n t i l t h e m i x t u r e r e a c h e s t h e d e s i r e d c o n s i s t e n c y .
B o t t l e a n d s e a l w h i l s t t h e B a n a n a C h u t n e y m i x t u r e i s s t i l l h o t .

B a n a n a c h u t n e y h a s a n u n u s u a l f l a v o r a n d i s a g r e a t a c c o m p a n i m e n t f o r l i g h t c u r r i e s a n d b r e d i e s .
A l s o y o u c a n t r y i t a s a s p r e a d o n b u t t e r e d b r e a d , T h e u n u s u a l f l a v o r m a k e s t h i s a g r e a t t a s t e t r e a t

::
www.indianfoodforever.com/chutney/banana-chutney.html
BANANA CHUTNEY RECIPE


Ingredients:


6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

How to make banana chutney:

* Peel and chop bananas.
* Cook with vinegar to a pulp and then stir in sugar until it dissolves.
* Remove from the fire, raisins, almonds (slit into halves), salt, chili powder and ground spices.
* Cool, stir and pour into clean jars and cork tightly.
* Serve after 2 days.

Recipe Finds : Paellas is an awesome (rice ) dish no matter how you make it

For me one of the reasons to make Paellas is to make an awesome rice dish that includes other tasty items. I usually make Chicken Paella (see my recipe below) but there are quite a few variations and different ways to make it and items to include or discard. I wanted to pickl up “some new tricks to make mine” and I got that wish when I saw Bobby Flay on TV had a Paella throwdown (6/3/2009) against Girard, the Paella man .

I’ve made my versions before . Since I have beef and parts of chicken and the “seed” has already been planted in my head, it is time to make paella. This one will not have mussels, squid or other ingredients so can it be any good. The classic ones include it mos of the time. .

I have eaten Paella in a Kansas City restaurant that is no longer around. It was very good and had that great crunchy tomato rice with saffron. Watching Bobby’s recipe, I thought I would combine his and several others I found. I need to make one with a little crunch great rice. I wanted mine to have more flavor, more crunch and be more “like the big boys”.

I consulted the the recipes below as well as some in my cookbook collection. These were Spanish (by Pepita Aris), The New World Spanish Table ( by Anya con Bremzen) and Spanish (Hilaire Walden).

It came out well. A little crunch, hint of saffron, good flavors with the olives giving it a little extra salty flavor. The rice imparted an extra flavor to the chicken.


Eric’s Paella
by Eric Flescher

4 pcs. Chicken Breast, thighs or legs, grilled or broiled

1 pinch Saffron in the broth

1 Cup vegetable broth or White Wine

1 Medium Onion (peeled & sliced)

i can 6 Tomatoes (chopped small) add the tomato water

1/4 Cup Olive Oil

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)- Aboria is the best for this)

2 Cups vegetable stock Chicken Stock or Fish Stock

1 Can Peas (drained)


Sprinkle meat pieces with salt. Grill (you can grill or roast yours) chicken

Heat oil on high in paella pan or large skillet. Add garlic and onion. Let get soft for 2 minutes or so.

Add the rice and constantly stir on high to carmelize the rice. Keep stiiring on high for seveal minutes.

Boil two cups of water and add vegetable, beef or chicken bouillon cube. Add a pinch of saffron and stir to make sure it dissolves in the broth.

Add two cups of the saffron broth and let it boil but turn down to low after all broth enters the pan.

Add I can of tomatoes with the tomato liquid and peas.

Add paprika. Add Chicken and put under the rice.

Cook on medium heat for about 20 minutes, stirring all ingredients together.

Add salt to taste. At this point the stock should be very strong and tasty.

Rice should be cooked, but dry, almost crunchy.

Add to 300 F in oven for 15 minutes.

Take out of the oven let it rest/cool for 5 minutes.

Enjoy and eat.


**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**
**
Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby FlayEpisode: Paella
•
Lemon Aioli:
• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• *2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper
Paella:
• 4 plum tomatoes, halved lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper
• 10 cups chicken stock, divided
• Large pinch saffron
• 12 littleneck clams, scrubbed
• 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 1/4 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 cups Arborio (paella) rice
• 12 mussels, debearded and scrubbed
• 8 large shrimp, peeled and deveined, with tail on
• 8 baby octopus
• 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
• 1 cup fresh or frozen peas
• 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
• Freshly chopped flat-leaf parsley leaves, for garnish
• 1/2 cup Lemon Aioli
For the aioli:
Directions
Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
For the paella:
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

**



***


Kosher Paella (15” Paella Pan)



4 pcs. Kosher Half Chicken Breast (cut small)

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

1/4 Cup Olive Oil

Pimenton (paprika) Sprinkle on Chicken

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)

4 Cups Chicken Stock or Fish Stock

1 Can Peas (drained)

2 Pimentos (Roasted Red Peppers) (Sliced)

**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
**

Isaiah's Vegetarian Paella
By: What's Cooking?
Mar 16, 2007

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Vegetarian Paella" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.

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Ingredients

* 1 pinch saffron (approximately 1/2 tsp)
* 1 medium eggplant, cut into large chunks
* 3 tablespoons extra virgin olive oil
* 1 yellow onion, chopped
* 5 garlic cloves, crushed
* 1 yellow pepper, finely chopped
* 1 red bell pepper, finely chopped
* 1 teaspoon dried cilantro
* 2 teaspoons sweet spanish paprika
* 1 cup arborio rice
* 3 1/2 cups vegetable broth
* 1 (15 ounce) can diced tomatoes
* 1/2 teaspoon cayenne powder
* 1/2 teaspoon sea salt
* 1 teaspoon dried thyme
* fresh ground black pepper
* 1 cup mushroom, sliced
* 1 cup green beans, cut into thirds
* 1 (15 ounce) can chickpeas, rinsed and drained
* 1/4 cup pitted black olives, sliced
* 1 tablespoon fresh parsley, minced (optional)

Directions

1.
1
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
2.
2
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
3.
3
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
4.
4
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.

Diners, Drive-In and Dives : Restaurant Finds

More gems like jalapeno mac and cheese and texas red chili

http://phoenix.about.com/od/restreview/gr/lapiazzaalforno.htm


This one has velvety chicken pesto lasagna an d


claxton’s chicken fries where noted in in gourmet magazine

Recipe Finds : Gravlax: It is cold and it sounds gross how it is made but it is delicious

Gravlax: It is cold and it sounds gross how it is made but it is delicious

I liked Disney World in Orland, FL but I loved Epcot Center. The best thing in Disney was the super roller coaster ride (forgot name) but I loved the country pavilions in Epcot. Spaceship Earth was neat and surround 360 degree movie in the China (I believe ) stands out.

While at Epcot Disney World years ago, I remember we ate in the Mexican pavilion , kidney pie in the English one and more. but this stood out.

Gravlax is dill cured cold salmon. But what I remember the most is eating at a wonderful buffet at what I thought was the Norwegian pavilion. However now that I think of it was the Le Cellerier restaurant in the Canada Showcase pavilion. It is still here but it is a steakhouse and has the buffet
http://www.wdwinfo.com/wdwinfo/dining/diningdetail.cfm?Restaurant.ID=137

You can search all of the restaurants in the area at
http://www.wdwinfo.com/wdwinfo/dining/diningmain.cfm

Their signature dish is Canadian Cheddar Cheese Soup. However it is not in my cookbook. However the restaurant stood out because of the buffet which at that time was reasonably priced. All I remember the buffet looked great and it was. There were many tasty items and one was this entree.

In my collection is The Mickey Mouse cookbook. This book is a lot of fun and has many electic recipes from all over the world via the restaurants that popular the two entertainment parts Disney World and Epcot Center. The incredible recipes are published here to showcas the cooking of kitchens in Epcot and Disney World. One of them is gravlax.
Main ingredients are 4 lbs of salmon
2 tbl coarse salt
2 tbl white peppercorn ground
2 tbl sugar
.5 cup chopped fresh dill
additional dill if wanted

Combine and refrigerate for at least 24 hrs (turning 3 or 4 times).
Prepare into thin slices and use Mustard sauce
(french mustard, white vinegar, white pepper, Dijon mustard, sugar, vegeable oil, fresh dill)

But I also found another one.

http://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm

Extreme Eats: Artery clogging dangerous foods

ABC had news about these artery clogging dangerous foods. There are many like these that many people don't know about or don't know how dangerous they are . I have also posted (left side of my blog) about the valuable books which everyone should get , Eat This Not That.

http://blogs.abcnews.com/theworldnewser/2009/06/extreme-eating-worst-deepfried-restaurant-dishes.html


Red Lobster Ultimate Fondue and Applebee’s Quesadilla Burger (a bacon cheeseburger stuffined into a quesadilla which packs 1,820 calories. Chili’s Big Moutgh Bites 4 mini bacon cheeseburgers

cheesecake factory fried macaroni and cheese 1,1570 calories and 69 grams of saturated fat.

more at

http://cspinet.org/new/200906021.html

Dr. Eric Flescher (dreric1kansas@aol.com), Kansas City Traveling Gourmet
http://cpmputergourmet.blogspot.com/

Recipe Finds: Gazpacho

My wife had left for Chicago for a couple of weeks to visit family. So while she is away, I don’t play. A stormchase did not pan out today so I watched the French Open, did some errands, worked on cleaning my office and also shopping for food for dinner.

My plan was to make the Spanish soup called gazpacho which we love. If I opened a restaurant, gazpacho, in some form, would be on the menu. The reasons is its fresh, flavorful and makes a good meal no matter what you do.

I have made several different ones. However I had seen one of Anne Burrel, an American chef and instructor at the Institute of Culinary Education in New York City, on her new TV show. But I recognized her first as Burrell is best known as one of Iron Chef Mario Batali's sous chefs in the American television spin-off series Iron Chef America.. Her wispy great spiked hair is unmistakable. The show is a little quirky but she has some very good recipes and she knows her stuff.

She made this recipe and it looked a good one to try.

I found out more about her.



Never tried gazpacho? Well I have several times but this I am always on the lookout for new gazpacho recipes. This one is perfect for anytime but particularly summer as it fresh, cool and goes with so many meals. This one was a good accompaniment for my steak and backed potato.

But I added a little twist to this recipe. I used crushed tomato instead of real tomatoes and did not use tomato juice. This made it more chunky which I like but you can make it less chunky. Also I added a Serrano pepper and several minced jalapeno peppers. I liked the little extra kick. ( Don't want the little heat, skip it!).

My rating 9.6/10

I discovered there are different kinds of gazpacho which I will try this summer. Another ones below is an unusual one from Michelle Bernstein, a noted Miami chef that has Latin over tones. I have to try this one this summer too. If you get it to first , let me know.

More of her recipes: http://www.foodnetwork.com/anne-burrell/recipes/index.html

Gazpacho

Recipe courtesy Anne Burrell
Ingredients

* 8 slices white bread, crusts removed, bread broken into big chunks
* 2 pounds tomatoes, seeded
* 1 English cucumber, peeled
* 1 large white onion
* 1 green bell pepper, seeds and pith removed
* 2 garlic cloves, smashed
* Kosher salt
* High quality extra-virgin olive oil
* 2 to 3 tablespoons sherry vinegar
* 1/2 cup to 1 cup tomato juice, if needed

Directions

For the soup:

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

How refreshing!

**
Bernstein's Almond, Grape and Cucumber Gazpacho
T h i s l i g h t s o u p f r o m C h e f M i c h e l l e B e r n s t e i n i s i d e a l o n a w a r m s u m m e r n i g h t a n d o n l y t a k e s m i n u t e s t o m a k e , a l l w i t h o u t u s i n g t h e s t o v e .

B y M i c h e l l e B e r n s t e i n
T e x t S i z e : A | A | A
S h a r e |
P r i n t
E m a i l

* D i g g
* R e d d i t
* D e l . i c i o . u s
* K a b o o d l e
* W h a t i s s h a r e ?

P h o t o C r e d i t I l l u s t r a t i o n b y M i c h a e l T o l a n d

M o r e f r o m D e l i s h

* M i c h e l l e B e r n s t e i n
* M i c h e l l e B e r n s t e i n ' s C r a b s w i t h F e t a , W a t e r m e l o n a n d A r u g u l a
* B o s t o n C h e f G a b r i e l B r e m e r ' s W h i t e G a z p a c h o
* H a z e l n u t T h y m e M a t c h s t i c k s
* G r e e n G a z p a c h o w i t h S h r i m p

R e c i p e c o u r t e s y o f C h e f M i c h e l l e B e r s t e i n .

I N G R E D I E N T S
1 Ω c u p S p a n i s h M a r c o n a a l m o n d s ( s a l t e d )
Ω t e a s p o o n f r e s h , p e e l e d g a r l i c
Ω t a b l e s p o o n p e e l e d s h a l l o t
2 c u p s c u c u m b e r s , ( E n g l i s h , i f a v a i l a b l e ) , p e e l e d a n d c h o p p e d
2 c u p s s e e d l e s s g r e e n g r a p e s
1 - t a b l e s p o o n f r e s h d i l l
1 Ω c u p s c o l d v e g e t a b l e b r o t h
Ω c u p e x c e l l e n t q u a l i t y e x t r a v i r g i n o l i v e o i l
1 - t a b l e s p o o n s h e r r y v i n e g a r
2 t a b l e s p o o n s d r y s h e r r y w i n e
S a l t a n d B l a c k p e p p e r , t o t a s t e

P R E P A R A T I O N

1 . I n a b l e n d e r , a d d t h e a l m o n d s , g a r l i c , s h a l l o t , c u c u m b e r , g r a p e s , d i l l a n d b r o t h a n d p u r e e u n t i l v e r y s m o o t h .

2 . W h i l e b l e n d e r i s r u n n i n g , a d d t h e v i n e g a r , s h e r r y w i n e , a n d d r i z z l e i n t h e o l i v e o i l .

3 . P l a c e f i n i s h e d s o u p i n t h e c o o l e r u n t i l c h i l l e d .

4 . S e r v e w i t h a g a r n i s h o f s l i c e d g r a p e s , c r u s h e d a l m o n d s a n d d i l l .

Culinary Combat : Battle Skirt steak NYC chef against Iron Chef America Morimoto

Peekytoe crab with pineapple foam; pork belly with miso-butterscotch; Arctic char; sassafras cake with smoked vanilla ice cream; apple with cumin ice cream; chocolate with sesame ice cream. Those are the top hits for this restaurant. But in a Iron Chef America battle Skirt Steak pairing the chef of Tailor Soho, Sam Mason and Iron Chef American Fusion chef , Masaharu Morimoto. Here the battle raged on with Beef as the main course or part of the battle. It was spirited battle. Mason paired different ingredients with the entrees like grilled steak with creme brulee , cocoa fried skirt steak (I must find a recipe for his) and an unusual skirt steak ice cream (yes!).
Morimoto focused on variety of textures . One was steak tartare , egg and pear with mango, papaya and jalapeno (I’ve got to find a similar recipe) and more . He had a slight edge in variety I thought. As my custom, before the verdict, I choose the winner. But then how close was I. Usually close within 2 to 3 points and on the right side of the battle. My conclusion this time was quite good. My thoughts were Morimoto winning by +5. He won by +7 so I was right in “the ball park”.
Morimoto beat the challenger by +4 in taste.
With Plating, Morimoto won +3.
Originality, I was a little surprised was a draw 12 to 12.
So there you have it .

Here is more about the restaurant and the Iron Chef America too.

http://events.nytimes.com/2007/11/21/dining/reviews/21rest.html?em&ex=1195880400&en=2b34c2a95754f251&ei=5087%0A

More about Masaharu Morimoto .

http://en.wikipedia.org/wiki/Masaharu_Morimoto

Recipe Finds : Cajun monkfish jambalaya

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You can cook Cajun in Kansas City or anywhere but you have to find the recipes first. I have many in my cookbooks , on my computer and been to New Orleans but way before Katrina hit . So cooking Cajun brings me a little closer now to New Orleans. But I saw this jambalaya recipe and wanted to find it. I swear AOl and other websites are making it more difficult to find the recipes and information that supposedly it is said on their pages. I saw a title for Deep south jambalaya with Monkfish but could not find it among all the clutter , the slide show features and more . Where was the recipe? Why do they do this? To keep you on the page longer to look at their ads, so they can get more money or tell their ad people how long they were on the pages so as to get more money. I don't have time for this foolishness. I am pretty good at "googling" and I found a recipe quickly. Here is one like. If you are kosher, don't like shellfish/ shrimp cut it out and make it. Monkfish is a very ugly fish but it is sure tasty. I love Cajun and Creole cooking and recipes (no they are not too spicy) and this one should be real good. If you try it before it email me along with your take on Cajun or Creole food. I will have to post my Acadian Pepper Chicken which was in the Kansas City Star awhile back and was published in several Bon Appetite books.

The spicy tomato flavour and aroma of this easy-going rice dish make it really appealing. Tender monkfish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.

Ingredients

• 3 tbsp olive oil
• 1 large Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ tsp chilli powder, or to taste
• 1 tsp ground cumin
• 225g long-grain rice
• 2 x 400g cans chopped tomatoes
• 1 tbsp chopped fresh thyme or 1 tsp dried
• 300g skinned monkfish fillet, cut into 4 pieces
• 8 peeled, raw tiger prawns, about 75g in total (optional)
  
• 2 tbsp chopped fresh parsley
• TO SERVE 1 lemon, cut lengthways into 4 wedges

Preparation method

1. Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
2. Drain the tomatoes in a sieve over a measuring jug or bowl. Reserve the juice, then add the tomatoes to the rice. Sprinkle over the thyme, stir well and reduce the heat a little.
3. Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
4. Season the rice to taste, then place the pieces of monkfish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the monkfish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the monkfish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
5. Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.

Copyright

Copyright by The Readers Digest Association, Inc. 2006

cook's tip

If you can't find raw tiger prawns, you can use cooked peeled prawns. Add them at the very end of cooking just to warm through, before you leave the dish to stand before serving.

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Nutrition

• Calories 400kcal
• Protein 22g
• Fat 9g
• saturates 1g
• Carbohydrate 62g
• sugars 12g
• Fibre 4g
• Sodium 189mg
• Vegetables 360g

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