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.

Beef Bhuna

Ingredients

• 500g boned Beef
• 2 medium onions, chopped
• 2 tbsp freshly ground garlic
• 1/2 tsp. chili powder
• to taste salt
• 1 1/2 tsp. ground coriander

• 1 tsp. ground cumin
• 1/2 level tsp. ground turmeric
• 1-2 tomatoes, chopped
• 1″ piece ginger ground
• fresh coriander

Preparation

1. Cut meat into 1/2 inch pieces.
2. Put onions, garlic, salt, chili powder, ground coriander, turmeric and meat in a heavy based pot.
3. cook for 15 to 20 minutes, or until the meat is half cooked.
4. Add tomatoes, and ginger in meat and cook for 5 minutes, stir all the time to mash tomatoes.
5. Add oil and cook for 5 to 10 minutes, keep stirring all the time.
6. You may have to add one or two Table spoons of water to prevent gravy sticking to the bottom of the pot.
7. When the gravy begins to release the oil, the meat reaches the bhuna stage.
8.  Now it is almost tender and a little cooking is required to finish the dish.
9. know serve hot whaith naan or chapati or rice

Hilsa Fish With Mustard

Recipe of Hilsa Fish With Mustard
Ingredient Name	Unit	Quantity
Mustard seeds	tbsp	3
(Hilsa- whole) Fish	lbs	3
Green Chili	number	9
Nigella	tsp	0.5
Red Chili Powder	tbsp	3
Salt	to taste
Turmeric powder	tsp	1.5
Directions | How to make Hilsa Fish With Mustard
1. Take one whole hilsa fish and wash. After removing the head cut into steaks about 3/4 inch thick. Remove the scales. Select 8 pieces. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all over the pieces. 2. Grind to a fine paste the mustard seeds, 5 green chilies and 1/2 tea spoon of salt in an electric grinder. You will need to add water about 1/2 cup and it will take about 4 minutes, mustard seeds being together. 3. Mix red chili powder and turmeric powder with 3 table-spoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red chili with two table-spoon of water in a grinder. 4. Heat oil in a non-stick thick bottom pan. Add kalonji and 4 green chilies and after about 1/2minute add red chili powder and turmeric powder mixture and fry with stirring for about 4 to 5 minutes. ( If you do not want to be too hot then fry for a few minutes more adding little water) 5. Add the hilsa fish pieces one by one. Turn each piece. Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry. 6. Serve hot with basmati rice.

Butterflied salt & pepper prawn salad

Add a light coriander leaf salad to your salt and pepper prawn recipe. Preparation Time 20 minutes Cooking Time 10 minutes Ingredients (serves 4) 1kg green king prawns, peeled leaving tails intact, deveined 1 tablespoon Saxa table salt 2 teaspoons finely ground sechuan pepper 1 teaspoon ground white pepper 1/4 cup (45g) rice flour Vegetable oil, to deep-fry Lime wedges, to serve Coriander leaf salad 4 Lebanese cucumbers, thinly sliced into ribbons 2 long fresh red chillies, seeded, thinly sliced 2 purple Asian shallots, thinly sliced 1 bunch coriander, leaves picked 1 bunch round mint, leaves picked 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tsp sesame oil 1/4 cup (40g) finely chopped toasted peanuts

Method Using a small, sharp knife and working from the tail, cut halfway through the back of each prawn to butterfly. Combine the salt, sechuan pepper and white pepper in a small bowl. Place the rice flour and half the salt mixture in a large bowl. Add the prawns and toss to coat in flour mixture. Heat enough vegetable oil in a large deep frying pan to reach a depth of 6cm. Place over high heat to 190°C (to test when oil is ready, a cube of bread turns golden brown in 10 seconds). Add one quarter of the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining prawns. Sprinkle with remaining salt mixture. To make the coriander leaf salad, place the cucumber, chilli, shallots, coriander and mint leaves in a large bowl. Combine the lime juice, fish sauce, sugar and sesame oil in a small bowl. Drizzle over the salad and gently toss to combine. Divide the salad evenly among serving plates. Sprinkle with peanuts. Top with prawns and serve immediately with lime wedges, if desired. Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Bengali Fish Curry Recipe

Ingredients:

• Spice mix: • 2 tsp Coriander Seeds • 1 tsp Cumin Seeds • 2 Dried Hot Red Chiles • 2 Whole Cloves • 2 Green Cardamom Pods • 1-inch Cinnamon Stick Fish: • 1 kg Fish (cut into 1-1/2-inch pieces) • 3/4 tsp Ground Turmeric • 1/2 tsp Salt • 2 tbsp Canola Oil Sauce: • 3/4 cup Onion (finely chopped) • 1 tsp Fresh Ginger (grated and peeled) • 1 Garlic Clove (minced) • 1 Bay Leaf • 1/4 cup Water • 1 tsp Salt • 1/2 tsp Sugar • 1 cup Plain Whole Milk Yogurt

How to make Bengali Fish Curry:

• Put all the ingredients of the spice mix in a grinder. • Process until finely ground. • Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well. • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. • Add half of the fish pieces in it and cook until fish is lightly browned. • Remove the pieces from the pan. • Repeat the same with remaining fish pieces. • Now to prepare sauce, add finely chopped onions to the pan. • Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes. • Add ground spice mix; cook 2 minutes. • Add in water, 1 teaspoon salt, and sugar. Stir properly. • Remove pan from heat and gradually stir in yogurt. • Cook over low heat for 5 minutes, stirring constantly. • Return fish pieces and accumulated juices to the pan. • Cook over low heat for 5 minutes more. • Discard bay leaf and serve with hot rice.

Chicken Curry

Ingredients For the base sauce : 300g Onions – Preferably mild. 1 tablespoon fresh garlic – Jars of minced garlic maybe easier & quicker. 1 desert spoon fresh ginger – Again, a jar of minced ginger maybe easier. 1 medium sized fresh tomato. 1 heaped tablespoon tomato paste. 1 – ½ inch section of Block coconut. (Solid version not runny milk version) 1 ½ teaspoon of curry powder. I use a regular ‘medium’ strength, but is your choice. ½ heaped teaspoon of salt. 50ml vegetable oil. Other oils of choice such as sunflower or canola are fine also. NOT OLIVE OIL! 800ml water. For the chicken marinade: 3-4 Chicken breasts. 1 tablespoon tomato paste. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 2 tablespoons of lemon. Or I recommend fresh lemon – 1 chopped into ½ and squeezed in the mix. ½ teaspoon chilli powder. I don’t recommend a hot one. Something like a milder paprika is suitable. 1 teaspoon curry powder. 1 teaspoon Tandoori masala powder. 1 teaspoon mint sauce. (optional) For the main curry: 3-5 tablespoons Oil – Any of the previously mentioned oils. 1 tablespoon minced garlic . 1 tablespoon tomato paste. 1 level tablespoon curry powder. 1 level tablespoon Tandoori masala powder. 1 teaspoon Methi leaves. (also known as fenugreek leaves - hard to obtain from regular super markets so have to order online or from a specialist store) 1 tablespoon Mango chutney. 1 tablespoon of Chopped coriander leaves. 2 tablespoons lemon. (or other half of previous used lemon) ½ teaspoon red food colouring (optional) Water.
1. Place your chosen wok/frying pan onto the ring/hob of your cooker and turn the heat high. 2. While this is heating, place the oil into the pan, and then the garlic into the middle. 3. Keeping an eye on the heating process, keep stirring and shuffling the pan back and forth. 4. Once the heat starts to increase, be very careful of spitting oil and garlic, continuously stirring and shuffling the pan back and forth. 5. Once the garlic has started to cook and is starting to turn a very light brown, be extremely careful not to burn the garlic as this is very easy at this stage, this stage should only take a minute at the very most. Take the pan off the heat if necessary for a moment. 6. Add the curry powders and the Methi leaves to the oil and garlic, and again proceed to stir as previously, for 20-30 seconds at the most. 7. Now add the tomato paste, taking the pan off the heat and adding 2 or 3 tablespoons of cold water. Now place back on the heat and stir carefully to mix the garlic, spices, paste and water together. 8. By this point it should be a red looking swirly paste mixture in the bottom of the pan. 9. By now you need to bring over your base sauce, and use a ladle and pour 1 ladles worth of sauce into the pan, and quickly mix in, again shuffling the pan around on the heat. 10. Once mixed, add another ladle of sauce into the mix again, and continue stirring. 11. Add the Mango Chutney to the sauce, and again stir. 12. Add another ladle to the pan, and stir once more. If your sauce is on the thicker side, you can add half a ladle and half a ladle of water. 13. Keep stirring the pan and add the coriander leaves. 14. Stir the pan for a further 4-5 minutes. 15. At this point, you can either place your previously cooked chicken into the pan for these last 4-5 minutes, or place the sauce and chicken into a glass bowl, and into the oven at 200c for 10 minutes

Beef Brisket BBQ for BBQ lover

 

The last time I posted a Farmer Bob recipe was on Valentine’s Day, nearly a month ago. I’m not saying that there’s been no action in our kitchen since that time, but nothing really seemed to leap out of the stove and onto my MacBook.
That all changed when Bob returned home from The Star Store on Friday evening with a big hunk ‘o beef. More specifically, a beef brisket. So what exactly is a beef brisket? According to about.com, it’s a “beef cut taken from the breast section beneath the first five ribs, behind the foreshank.” Got that? All I know is it was loomin’ large in our fridge all weekend, and Bob was eager to find a recipe. He found a fun one online, an entertaining video from the BBQ Pit Boys. All the directions on how to prepare Beef Brisket BBQ are there, but I’m including a list of the ingerdients.
Our neighbor Rich Frishman, curious as to what Bob was cookin’ up on the Sunday debut of Daylight Saving Time, was duly impressed with how the brisket was looking half-way through its slow cook. So much so that he went and picked one up at The Star Store. I’ll be making my favorite spud salad, some cornbread, and we’ll have a touch of southern cookin’ tonite at the Frause House.

Beef Brisket BBQ

Brisket Rub

1 Tbs salt
2 Tbs brown sugar
2 Tbs ground pepper
1 tsp cumin
2 Tbs chili powder
1 tsp cayenne pepper
2 Tbs red pepper flakes
1 tsp minced onion
1 tsp minced garlic
2 Tbs paprika

Brisket Mop

1 tsp salt
1 Tbs brown sugar
1 Tbs red pepper flakes
1 Tbs minced garlic
10 oz beer
1 Tbs ground pepper
1 cup cider vinegar

Good food for good health.