Pinay In Texas Cooking Corner: Salmon and Shrimp Curry

Pinay In Texas Cooking Corner: Salmon and Shrimp Curry: "Lent is over I know...but I decided to keep doing Meatless Fridays . “Meatless” for me means no beef, pork, poultry, and full-fat dairy prod..."

Prep Time: 15 mins               Cook Time: ~25 mins                Servings: 4-6                    
Ingredients:

1 lb. salmon fillet, cut into 1x2” rectangle pieces
12 pcs. shrimp, peeled and deveined
5 cloves garlic, minced
1 medium sized yellow onion, quartered
1 thumb-sized ginger, julienned
1 green bell pepper, cut into triangles ( I used ½ green and ½ orange bell pepper to add more color)
2 pcs. carrots cut into ½ “ thick
3 celery stalks, cut into 1 ½” long
2 cubes Golden Curry Sauce Mix
1 Tbsp fish sauce
1 can coconut cream (14 oz.)
3 Tbsp light olive oil
salt and pepper to taste

Procedure:

1. In a skillet over medium heat, fry salmon pieces in olive oil until light brown. Remove from skillet and set aside.

2. In the same skillet, sauté shrimps just until they turned pink. Remove from skillet and set aside.

3. Sauté garlic and ginger in the same skillet until light brown.

4. Add onion and curry cubes. Sauté until curry cubes are melted. Mix well.

5. Pour in fish sauce and coconut milk. Mix well. Season with salt and pepper to suit your taste. Lower heat to medium low. Cover and simmer for 3 minutes.

6. Add celery, bell peppers and carrots. Simmer for 5 minutes or until vegetables are almost cooked.

7. Add cooked salmon and shrimps. Gently cover with sauce. Cover and simmer for another 3 minutes.

8. Remove from heat. Serve with hot rice!

Espresso Mud Pie Recipe - CHOW

Espresso Mud Pie Recipe - CHOW

INGREDIENTS

For the crust:

• 30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers
• 4 tablespoons unsalted butter (1/2 stick), melted and cooled
• 
  

For the ganache:

• 4 ounces semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 
  

To assemble:

• 1 quart Espresso Gelato or coffee ice cream
• 
  

To serve:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

INSTRUCTIONS

For the crust:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined.
3. Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling.

For the ganache:

1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.

To assemble:

1. Place gelato in the refrigerator until slightly softened, about 30 minutes. Place cookie crust in the freezer until chilled, about 30 minutes.
2. Remove softened gelato from the container and transfer to a large bowl. Stir with a rubber spatula or wooden spoon until it is spreadable but not liquidy. Working quickly, spread the softened gelato into the crust in an even layer (leaving any melted gelato in the bowl). If the gelato in the pie looks like it’s melting, place the pie in the freezer until solid before proceeding.
3. Pour the warm ganache over the gelato and tilt the pie plate to evenly coat. Immediately transfer the pie to a flat surface in the freezer until completely frozen, at least 3 hours.

To serve:

1. Let the pie sit at room temperature until the ganache just begins to soften, about 15 minutes. Meanwhile, combine cream, sugar, and vanilla in a large bowl and whisk until soft peaks have formed (they should droop over like soft-serve ice cream), about 3 minutes; serve atop pie slices. If not serving immediately, tightly wrap the frozen pie in plastic wrap and store in the freezer for up to 1 week.

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You'll Ever Need (500 Series Cookbooks)

Green Curry Shrimp

Green Curry Shrimp

Ingredients:
To make into a paste:

• Garlic- 5 cloves
• Ginger, fresh- 2 inch slice
• Cloves, whole- 4
• Cinnamon, whole- 2 inch slice
• Whole pepper corns- 5 no’s
• Cilantro, chopped- 3 stalks 0r 1/4 cup chopped
• Green chilly, chopped- 1

For making curry:

• Oil- 1 tbsp
• Large Shrimp, deveined tail on- 15 no’s
• Onion, chopped small- 1
• Garlic, minced- 3 cloves
• Salt- to taste
• Green pepper, diced- 1
• Turmeric powder- 2 pinches
• Chill powder- 1/4 tsp
• Tamarind paste- small gooseberry sized soaked in 3 tbsp warm water
• Lemon grass, dried (optional)- 1 inch slice ( 3 no’s)
• Water- 1 cup
• Coconut milk, thick- 1/2 cup

Preparation:

• In a blender, grind the above mentioned “to make a paste” ingredients till it’s smooth.
• Devein and clean the shrimp under running water, if possible keep the tail.
• Heat a large pan and add oil, add minced garlic, fry it till it starts to turn golden in color.
• Add the chopped onion, salt and saute for a while.
• Add the ground paste and cook for a few minutes.
• Add green pepper, turmeric powder and chilly powder, combine well.
• If you are using lemon grass add that too.
• Now, pour the soaked tamarind juice without any seeds in it.
• Add water, let it come to a boil.
• Add the shrimp and cook covered till shrimp gets cooked well.
• Open the lid and let the curry gets thickened.
• Add coconut milk and heat for some more time.
• Serve hot with rice or enjoy as a soup.
• You could adjust the spice level by adding more of coconut milk or by not adding chilly powder.

Tips:

• Vegetarians can add veggies like diced carrots, green pepper, red pepper, beans etc.