HOW TO COOK HOT AND SPICY SQUID
HOT AND SPICY SQUID
Directions to cook Hot And Spicy Squid
Step 1 to cook Hot And Spicy Squid
Remove the skin from the 2 squids and wash. Slice the squid in about two-inch squares.
Step 2 to cook Hot And Spicy Squid
Chop Up the one large. carrot, one small. squash, 1/4 lb. mushrooms and one large. onion in 2-inch squares.
Step 3 to cook Hot And Spicy Squid
Merge two cloves garlic, finely chopped, 1 tbsp. sesame seeds, 1 tbsp. sugar, two tablespoon hot sauce, 2 tablespoon red chili powder and Accent unitedly to have the hot sauce.
Step 4 to cook Hot And Spicy Squid
Add the squid to the sauce and Mix well.
Step 5 to cook Hot And Spicy Squid
Put the 2 tablespoon oil in a large frying pan; Sum Up the shredded veggies and stir fry.
Step 6 to cook Hot And Spicy Squid
Sum Up the squid w/ spicy sauce and cook until through. Serve with steamed rice.
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HOW TO COOK SWORDFISH SALAD IN LETTUCE WRAPS
June 9, 2010 by Dr. Chang
Filed under Spices, Swordfish, Vegetables A-M
swordfish salad in lettuce wraps
Ingredients to cook Swordfish Salad in Lettuce Wrap
1 1/2 pounds swordfish steaks, 1-inch thick
24 kaffir lime leaves, fresh or dried
2 tablespoons fish sauce
1 tablespoon honey
1/2 teaspoon sambal
1/4 cup canola oil
2 lime, juiced
1 tablespoon Thai green curry paste
1/2 cup coconut milk
1/4 cup hand shredded fresh mint leaves
1/4 cup hand shredded fresh cilantro
1/4 cup chopped peanuts, divided
1 tablespoon black sesame seeds, divided
8 large butter lettuce leaves
2 Thai red chilies, diced
2 shallots, cut in rings & fried
4 wooden skewers, soaked in water for 1 hour
Procedures
Step 1 to cook Swordfish Salad in Lettuce Wrap
Cut Up the swordfish in two-inch cubes and thread to the skewers, alternating w/ the lime leaves. Lay the kebobs in a shallow non-aluminum pan.
Step 2 to cook Swordfish Salad in Lettuce Wrap
In a bowl, whip unitedly withsambal, oil, fish sauce, honey, & the juice of 1 lime. Pour Out the marinade over the swordfish & let marinate for one hour. Ignite a ridged grill pan (or barbeque) ’til really hot.
Step 3 to cook Swordfish Salad in Lettuce Wrap
Take Away the swordfish skewers from the marinade and grill around 4 mins. per side. See not to overcook so that the fish remains moist.
Step 4 to cook Swordfish Salad in Lettuce Wrap
In a mixing bowl, whisk together coconut milk, curry paste, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and half tablespoon sesame seeds. Season with salt & pepper.
Step 5 to cook Swordfish Salad in Lettuce Wrap
Take Away the swordfish from the skewers & break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mix.
Step 6 to cook Swordfish Salad in Lettuce Wrap
To eat, spoon the swordfish chunks in the lettuce leaf and top w/ unconsumed peanuts, sesame seeds, diced chiles and fried shallots.
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HOW TO COOK CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Ingredients to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
2 tablespoons olive oil
1/2 cup chopped onions
Salt and red pepper
1 tablespoon chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/2 cup pitted & halved black Greek olives
1/3 cup halved green pimiento-stuffed olives
1 cup dry white wine
1/4 cup chopped fresh basil leaves
1 pound fresh calamari (squid)
1/2 cup buttermilk
1 cup masa flour
1 cup all-purpose flour
Creole seasoning
Cooking Oil
4 fresh swordfish steaks (around 6 ounces to each one)
2 cups creamy polenta, hot, recipe follows
1 tablespoon finely chopped fresh parsley leaves
Instructions
Step 1 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
In a nonreactive saucepan, over moderate heat, add one tablespoon of the oil.
Step 2 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
When the oil is hot, sum up the onions. Flavour W/ salt & crushed red pepper. Cooked for one minute.
Step 3 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Stir in the garlic, tomatoes and olives. Season with salt & crushed red pepper. Stay to saute for one minute. Stir in the wine & take to a boil.
Step 4 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Shorten the inflame to moderate low and simmer for 5 mins. Straight before serving stir in the basil & savor for seasoning. Preheat the fryer.
Step 5 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Utilizing a sharp knife, slice up the calamari, horizontally until slim rings, about 1/8-inch thick. Place the calamari in a mesh strainer and allow to thaw. Flavour the calamari W/ salt. In a bowl, merge the flours. Season the flours W/ Creole flavouring.
Step 6 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Dip calamari in the buttermilk and drag in the seasoned flour, covering entirely. Heat the oil and fry the calamari in batches until golden brown. Move Out & drain on paper towels. Flavour W/ Creole flavouring.
Step 7 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Flavour the swordfish with Creole seasoning. In a huge saute pan, on moderate inflame, add the remaining tablespoon of oil. When the oil is hot, sum up the swordfish. Sear the fish for three minutes on each side for average rare.
Step 8 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Remove the steaks from the cooking pan & put aside. To serve, mound the polenta in the middle of each serving plate. Spoon the sauce around the polenta.
Step 9 to cook CRISPY CALAMARI AND SWORDFISH WITH AN OLIVE TOMATO SAUCE
Set each steak at once over top of the polenta. Sprinkle the calamari on the entire plate. Garnish W/ parsley.
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HOW TO COOK GRILLED SWORDFISH WITH TOMATO AND CAPER SAUCE
June 8, 2010 by Dr. Chang
Filed under Seafood, Spices, Swordfish, Vegetables N-Z
GRILLED SWORDFISH WITH TOMATO AND CAPER SAUCE
Ingredients to cook Grilled Swordfish with Tomato and Caper Sauce
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves
Procedures
Step 1 to cook Grilled Swordfish with Tomato and Caper Sauce
For the sauce, cook the onions and fennel in the oil into a large saute pan on medium-low ignite for ten mins, ’til the veggies are soft.
Step 2 to cook Grilled Swordfish with Tomato and Caper Sauce
Add the garlic and cook for 30 bits. Sum Up the drained tomatoes, squeezing them in the pan w/ a fork, plus the salt & pepper.
Step 3 to cook Grilled Swordfish with Tomato and Caper Sauce
Boil on soft heat for fifteen mins. Add the chicken stock & white wine and simmer for ten more mins to shorten the liquid. Add the capers, butter and basil and cook for One minute more.
Step 4 to cook Grilled Swordfish with Tomato and Caper Sauce
Ready a grill w/ hot charcoals.
Step 5 to cook Grilled Swordfish with Tomato and Caper Sauce
Brush the swordfish with olive oil, and sprinkle w/ salt and pepper. Grill over full heat for 5 mins on every side until the middle is no longer raw. Don’t overcook.
Step 6 to cook Grilled Swordfish with Tomato and Caper Sauce
Put the sauce on the bottom of a plate, set up the swordfish on top, & put basil leaves. Serve hot or at room temperature.
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HOW TO COOK SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
June 8, 2010 by Dr. Chang
Filed under Herbs, Spices, Swordfish, Vegetables N-Z
SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
Ingredients to cook SWORDFISH KABOBS WITH CHERRY TOMATOES AND RED ONIONS
2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes
Directions
Step 1 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Set swordfish in a non-reactive container.
Step 2 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Whisk together zest, olive oil, coriander, herbs and salt. Pour Out marinade on swordfish & let marinate in refrigerator for 8 hours.
Step 3 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES & RED ONIONS
Slice peppers & onions into an inch squares. Skewer your ingredients rotating them 1 at time, 1st the swordfish, then a pepper square, then by a chunk of onion, and a cherry tomato.
Step 4 to cook SWORDFISH KABOBS WITH CHERRY TOMATOES and RED ONIONS
Sweep with marinade & grill for about two minutes on each side.
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HOW TO COOK FRIED TILAPIA WITH CHILI LIME
FRIED TILAPIA WITH CHILI LIME
Ingredients to cook Fried Tilapia with Chili Lime
4 tilapia fillets
Salt and ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, juiced
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable or canola oil
Procedures
Step 1 to cook Fried Tilapia with Chili Lime
Season the fish w/ salt & pepper. Set 3 light dishes. Put the flour in one dish & add the eggs to the second dish.
Step 2 to cook Fried Tilapia with Chili Lime
Blend the bread crumbs in the third dish and Flavour with 1 tablespoon of lime zest, & sum up chili powder, garlic powder, onion powder & thyme.
Step 3 to cook Fried Tilapia with Chili Lime
Coat the fish into the flour, then the egg & the bread crumbs.
Step 4 to cook Fried Tilapia with Chili Lime
Heat the oil, about 1/4 cup, in outsize frying pan over medium to medium-high inflame. If your pan is not large enough to fry 4 filets, in a 1 layer, heat the oven to 275 degrees F and position a cooling rack over a baking sheet.
Step 5 to cook Fried Tilapia with Chili Lime
As you fry the fish, carry-over them to the rack in the oven to keep warm. Fry the fish ’til deeply golden and crispy & transfer to a serving platter.
Step 6 to cook Fried Tilapia with Chili Lime
Flavour with a little additional salt, top with lots of lime juice & serve.
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HOW TO COOK TILAPIA WITH POTATO CHIPS
June 8, 2010 by Dr. Chang
Filed under Spices, Tilapia, Vegetables N-Z
TILAPIA WITH POTATO CHIPS
Ingredients to cook Tilapia with Potato Chips
Potatoes:
4 russet potatoes
3 tablespoons olive oil
2 tablespoons malt vinegar
Salt & ground black pepper
1/4 teaspoon cayenne pepper
Fish:
Canola oil, for frying
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 cups all-purpose flour, plus 1/2 cup for dredging
Salt and freshly ground black pepper
1/2 cup buttermilk
3/4 cup club soda
4 tilapia filets about 1 1/2 lbs., cut in half lengthwise
Tartar sauce, for serving
Steps
Step 1 to cook Tilapia with Potato Chips
Preheat oven to 450 degrees F.
Step 2 to cook Tilapia with Potato Chips
Slice Up the potatoes into half-inch thick slices. Place in wide bowl with pepper, olive oil, vinegar, salt, and cayenne pepper. Toss to coat.
Step 3 to cook Tilapia with Potato Chips
Take on to a baking sheet & bake for thirty minutes until potatoes are toast & soft on the inside.
Step 4 to cook Tilapia with Potato Chips
In a wide pot or fryer inflame canola oil to 350 degrees F.
Step 5 to cook Tilapia with Potato Chips
Into a large bowl merge baking powder, cayenne, paprika, and 2 cupfuls flour. Flavour w/ salt & pepper. Whisk in buttermilk and club soda.
Step 6 to cook Tilapia with Potato Chips
Dredge the tilapia in the leftover 1/2 cup flour and dip into batter. Cautiously drop into the hot oil. Fry in masses for 5 minutes ’til golden brown and move out to a plate lined w/ paper towels.
Step 7 to cook Tilapia with Potato Chips
Serve w/ fries & a tartar sauce.
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HOW TO COOK LEMON BUTTERED TILAPIA GRILLE
LEMON BUTTERED TILAPIA GRILLE
Ingredients to cook Lemon Buttered Tilapia Grille
1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly cut
Splash heavy cream
1 stick unsalted butter, cut into cubes
Salt & freshly ground black pepper
4 (8-ounce) tilapia filets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers
Directions
Step 1 to cook Lemon Buttered Tilapia Grille
Combine the lemon zest, juice, wine and shallot in a little pan over maximum heat & cook until decreased by 1/2. Remove from the ignite & allow cool.
Step 2 to cook Lemon Buttered Tilapia Grille
Whisk unitedly the cream, butter and wine mixture into a little bowl & season w/ salt and pepper. Cover & refrigerate for thirty minutes. The lemon butter can be prepared 1 day in advance & refrigerated. Bring to room temp. before serving.
Step 3 to cook Lemon Buttered Tilapia Grille
Inflame the grill to full.
Step 4 to cook Lemon Buttered Tilapia Grille
Sweep the fish along both sides w/ the oil & flavour with salt and pepper. Grill the fish for 3 to 4 minutes per side or ’til lightly golden brown and slightly charred. Toss the orzo w/ a few tablespoons of the lemon butter and 2 tablespoons of the parsley & season with salt and pepper. Put the orzo to a platter.
Step 5 to cook Lemon Buttered Tilapia Grille
Move Out from the grill and immediately position the fillets over the orzo & top each fillet w/ some of the lemon butter and capers. springkle w/ the unconsumed parsley.
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HOW TO COOK FISH (TILAPIA) SLIDERS
Fish Sliders
Ingredients to cook Fish Sliders
1 (14 oz) package SeaPak Tilapia Tenders
6 prepared dinner rolls
1 tomato, sliced
1 onion, sliced
cheese, sliced
sauce, try Ketchup, Honey Mustard, Buffalo Sauce or Mayonnaise
Directions
Step 1 to cook Fish Sliders
PREHEAT oven to 425 degrees F.
Step 2 to cook Fish Sliders
Set the frozen tilapia tenders on a baking sheet & bake corresponding to the package procedures.
Step 3 to cook Fish Sliders
SLICE each roll in 1/2 to create a top and bottom bun.
Step 4 to cook Fish Sliders
Set 1 full cooked tilapia tender over the bottom-half of every roll.
Step 5 to cook Fish Sliders
TOP with cheese, lettuce, onion, tomato and sauce, as desired.
Step 6 to cook Fish Sliders
End the sliders by adding up the top bun!
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HOW TO COOK SPICY TILAPIA SANDWICH
SPICY TILAPIA SANDWICH
Ingredients to cook SPICY TILAPIA SANDWICH
4 6 oz. tilapia filets
4 large sesame seed buns
4 large leaves romaine lettuce
4 oz. cheddar cheese
4 tbs. chipotle mayonnaise
mayonnaise
chipotle peppers in adobe sauce
1 tbs. soft butter
1 tbs. Emeril’s Southwest Seasoning
2 tbs. extra virgin olive oil
Step 1 to cook SPICY TILAPIA SANDWICH
Warmth olive oil over average high in a large skillet. Sprinkle tilapia filets liberally with Emeril’s Southwest Seasoning. When oil is hot, add fish fillets. Ready 3 min on every face. Remove fish to a plate.
Step 2 to cook SPICY TILAPIA SANDWICH
Cut cheese into slim slices. Prepare chipotle mayonnaise
Chipotle Mayonnaise:
Put 1 7 or 8 oz. can of chipotle peppers in adobe sauce in food processor. Pulse until peppers are well minced. sum up 3 tablespoons of the chipotle sauce to 1 cupful of mayo. Refrigerate remaining chipotle sauce. Refrigerate unconsumed chipotle mayonnaise for more sandwiches later!
Step 3 to cook SPICY TILAPIA SANDWICH
Warmth grill pan to average high. Thinly spread butter the buns & grill, buttered side down ’til browned.
Step 4 to cook SPICY TILAPIA SANDWICH
add lightly sliced cheese to the bottom of every bun. Melt the cheese under a broiler or toaster oven and move out from oven. add a fish fillet to each bun.
Step 5 to cook SPICY TILAPIA SANDWICH
Position a romaine lettuce leaf over top of the tilapia. sum up One tablespoonful of chipotle mayonnaise to every bun top & put the bun on top of lettuce.