Curtis Stone's Red Curry with Lobster and Pineapple

INGREDIENTS

1 14-ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce
1 tablespoon grated palm sugar
8 ounces Chinese green beans, cut crosswise into 2-inch lengths
4 slices peeled fresh ginger
2 kaffir lime leaves
1 1/2 teaspoons tamarind paste
1 1/2 cups fresh pineapple, peeled and cut into bite-size cubes (about 1/4 of a pineapple)
2 8-ounce uncooked lobster tails, shelled, meat thinly sliced crosswise
1/2 cup fresh basil leaves

PREPARATION


1. Simmer 1/4 cup coconut milk in a heavy large saucepan over medium heat 5 minutes, or until oil separates from milk. Stir in curry paste and cook 1 minute. Add fish sauce and sugar and cook 2 minutes, stirring constantly, or until mixture darkens and thickens.
2. Add green beans and stir to coat. Add remaining coconut milk and stir to scrape up browned bits on bottom of pan. Stir in ginger, lime leaves, and tamarind paste.
3. Add pineapple and simmer 3 minutes, stirring occasionally, or until sauce reduces and thickens slightly and green beans are crisp-tender. Add lobster and basil leaves and cook 4 minutes, or until lobster is just cooked through.
4. Discard ginger and lime leaves. Season curry to taste with salt. Transfer curry to bowls and serve with steamed rice.

Blackened WILD Atlantic Salmon

INGREDIENTS:
 
-12oz WILD Atlantic Salmon Filet (2 Servings)
-2 Tbspns Olive Oil
-1/2 Lemon Juiced
-To Taste: Cayanne Pepper, Cumin, Garlic Powder, Salt, & Smoked Paprika.

METHOD to the MADNESS:
 

-Pre-Heat Oven to 450 Degrees.
-In Small Bowl stir together Olive Oil & Lemon Juice.
-In Baking Dish lay 2 Salmon Filets skin-side down.
-Lightly Coat Filets w/ Olive Oil & Lemon Juice Mixture.
-After Application of Oil/Lemon Juice… Season & Rub Herb Mixture into the Fish.
-Place uncovered into Oven & Bake for 12/15 minutes TOTAL.
-6-8 Minutes into Baking, Apply 1 additional teaspoon of Oil/Lemon Juice over Salmon.
-Bake remaining 7-9 Minutes, or until just cooked through w/ Nice Char on Top of Fish!
-Pull from Oven.
-Let rest for 3-5 Minutes & Plate w/ Greens of Choice

Pecan Breaded Chicken

Pecan Breaded Chicken



4 Chicken Breasts, bone-in, skin removed
3 c. Special K Rice Cereal
10 Fresh Basil Leaves
1 c. Pecans
Egg Wash (2 eggs + 1/4 c. 2% Milk)
1 c. All-Purpose Flour


Gather three separate bowls for the breading process. One for the flour and one for the egg wash. Add the cereal, basil and pecans to a food processor and pulse until it forms a fine crumb. Remove and place in the third bowl.  Rinse your chicken and pat dry. Dip your chicken first into the flour, then into the egg wash, then into the cereal mixture and place on a baking sheet. Bake at 325°F for approximately 1 hour or until the internal temperature reaches 170°. Serves 4.

Pot Roast

Pot Roast

Ingredients

4-5 lb. Bottom Round Roast
1/2 Spanish Onion, cut into 1" pieces
2 Cloves Garlic, chopped
4 Stalks Celery, rinsed and cut into 1/2" pieces
1-16oz. Bag of Baby Carrots, cut in half
1 tbsp. Canola Oil
3 Russet Potatoes, peeled and cut into 2" chunks
1 tbsp. Flour
1/2 c. Light Brown Sugar
2 c. Low-Sodium Beef Broth
1 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Preparation

Preheat oven to 325°F. In a large frying pan, heat oil, add onions, garlic, celery, and carrots and saute 5 minutes until the vegetables start to get soft, then add in potatoes. Stir in the flour then add the beef broth and brown sugar. Mix well then pour the entire mixture into your Dutch oven. Next, season the meat with salt and pepper, place it in the frying pan and sear all sides of the meat until it is well browned. Add it to the Dutch oven. Cover and bake for 4 hours; ladling the broth over the meat every 30 minutes.

Remove from oven and slice into 10-12 1/2" thick pieces and put in a baking dish. Remove the vegetables using a slotted spoon and surround the meat. Next, thicken the broth with cornstarch and water mixture (2 tbsp. cornstarch+2 tbsp. water), then pour over sliced meat. Place back in the oven for another 30 minutes. Serves to eat..

Beef and Broccoli stir-fry

ingredients

 

• 1/2 KG fresh bone less Beef

• 200g purple sprouting broccoli  

• sea salt and freshly ground black pepper
• 2 x 300g good-quality sirloin steaks
• 2 teaspoons coriander seeds
• olive oil
• 1 red onion, peeled and finely sliced
• 2 cloves garlic, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely chopped
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
egg noodles, to serve
finely sliced red chilli, to serve 

method

Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.

Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.

Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.

Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice with some sliced red chilli sprinkled over the top. 

Beef Chaps

Beef preapred hot and spicy

Ingredients

1 Beef - 1 Kg
2 Small Onion - 30 no. ( 20 for first step and 10 for saute )
3 Green Chilli - 4 no.
4 Ginger - small peice
5 Curry Leaves ( Veppila ) 
6 Coriander Powder - 2 Teaspoon
7 Garam Masala - 1 Teaspoon
8 Pepper Powder - 1/2 Teaspoon   
9 Red Chilli Powder - 1 Teaspoon ( add more as required )
10 Vattal Mulak ( Dried Red Chilli ) - 4 no.
11 Salt - to taste

Preparation

Cut the beef into thin slices of about 1 to 2 cm thickness. Do criss cross fine chop marks ( 'kotthi varayuka' ) on only one side of the beef slices. Cut these slices into smaller pieces and wash properly.

Marinate the beef with ingredients 2,3,4,5 finely chopped and 6,7,8,9 and salt. Keep aside for half an hour. ( 'thatti pothi vaykuka' )

Saute small onion and ginger in oil till golden brown, and add 10 with seeds removed. Saute for few more minutes and add the marinated beef. Cook in low flames without adding any extra water till well cooked and dry.

Mutton Kachi Biryani

Ingredients:

• 1 kg Basmati or Kalijira Rice • 1 kg Mutton (cut into cubes) • 100 g Oil • 400 g Onions • 200 m Yogurt • 1 tsp Garam Masala Powder • 1½ tbsp Ginger-Garlic Paste • 1 tsp Red Chili Powder • Salt (to taste) • Few Coriander & Mint Leaves (chopped) • 200 g Tomatoes (chopped) • 2 tsp Whole Garam Masala • 2 Lemons • Butter (for greasing)

How to make Kachi Biryani:

• Combine garam masala powder, red chili powder, ginger-garlic paste, yogurt, mint, coriander leaves, and whole garam masala together. Grind into a fine paste. • Marinate mutton with this mixture and set aside for 4 hours. • Rinse rice and soak for 30 minutes. • Heat oil and fry onions until brown. • Add tomatoes and stir fry for few minutes. • Place the onions and tomatoes over the mutton. • Add juice of one lemon. • Boil rice for 2-3 minutes and drain excess water. • Butter a pot and place in the marinated mutton. • Add the remaining oil from browned onions over the mutton. • Spread the rice over it. Cover tightly with a foil. • Place it on high flame for 5 minutes and reduce the heat. Cook for 20 minutes. • Remove from heat and let covered for another 15 minutes. • Serve hot with  chutney.