THAI-STYLE SEAFOOD CASSEROLE WITH BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Dried mung bean thread
-noodles
1 sm Dungeness crabs [Or a
-couple of whatever local
-crabs you have.
Dungeness crabs are BIG!
-S.C.]
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce, or
-dark soy sauce
1 tb Light soy sauce, or Thai
-fish sauce (Nam Pla)
2 ts Oyster sauce
1 tb Rice wine, or dry sherry
1 t Asian sesame oil
2 tb Vegetable oil
3 qt Slices of ginger, crushed
4 Red chilies, chopped into
-1/2 inch pieces
6 oz Medium shrimp (36 to 40
-per count), shelled,
-deveined, patted dry
4 Green onions, cut into
-2-inch lengths
1 To 1/2 cup water
1 lb Fresh fish filets, cut into
-1-inch pieces
1/2 lb Large squid, cleaned, cut
-crosswise into 1-inch rings
1/2 c Thai sweet basil leaves
Fresh coriander sprigs

Thailand is truly a place for seafood lovers. There is water
everywhere in Bangkok++even in the dry season. And everywhere there
is water, the Thais use it to grow something to eat! Add to that the
fact that the Gulf of Thailand is not far away from the city and it
all adds up to good eatin’ for seafood lover’s! The following recipe
is typical of the bewildering variety of cioppino and jambalaya type
seafood stews found there++and each one seems better than the last.
The recipe is from Joyce Jue’s delightful San Francisco Chronicle
column (3/13/91). It calls for the dish to be cooked in a Chinese
“sandy” pot. Don’t gots one? Not to worry++use whatever you have on
hand++wok, Dutch oven, stockpot…

(And yes, Marge++there are tentacles in this!)

Put the mung beans into a bowl and cover with warm water; soak until
soft and pliable, about 10 minutes. Drain. Set aside. If you are
using a cooked crab, have the fishmonger crack it into large pieces.

To clean a live crab, be careful, and use a brush to scrub its
underside and between the claws and legs to loosen the sand and grit.
Rinse thoroughly with cold water. Plunge the crab into boiling water
for a minute to kill it. Remove. When cool, clean, disjoint and
chop the crab into large chunks.

In a mortar or spice mill, pound or grind the peppercorns first, then
add the coriander root and garlic, and work it into a paste. Mix
together the sugar, Golden Mountain, soy and oyster sauces, rice wine
and sesame oil in a bowl.

Pour the vegetable oil into a 3 1/2-quart sandy clay pot casserole
(or a Dutch oven) and set over medium heat. Add the
coriander-garlic- pepper paste and saute lightly.

Increase the heat to high. Add ginger, chiles and raw crab pieces;
toss and brown for a minute. Add the shrimp an green onions to crab
mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and
mung bean noodles; toss and mix together. Stir in the water, cover
pot, reduce heat to medium and braise for 8 minutes, stirring
occasionally. If the noodles seem dry, add more water.

Increase heat to medium-high, and gently stir in the fish and squid
(and cooked crab if using), mix with the noodles, top with the basil
leaves. Cover and cook for 3 to 5 minutes longer. Check for
doneness. Garnish with fresh coriander sprigs. Bring the clay pot to
the table and serve hot with rice and vegetables.

Serves 4.

Posted by Stephen Ceideberg; March 14 1991.

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Title: Ammonite Chowder
Categories: cambrian, critters, extinct, seafood, weird
Yield: 1 batch

6 1/2 c canned tomatoes; peeled
3 md onions; diced
6 ea carrots; peeled, sliced
4 md potatoes; peeled, sliced
3 ea jalapeno peppers; peeled,
-deveined, sliced
2 tb beef bouillon
5 lb ammonites*
1 c butter; melted
3 1/4 c canned corn
1 ts salt; or to taste
13 c water
1 ds tabasco; or to taste

*If ammonites are unavailable or extinct in your area, squid or conch will
make an excellent substitute.

In a large pot, break up the tomatoes and add the onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Contributor: Roy Olsen (roy@indy.net) (htto://www.indy.net/~roy/)
—–

Title: Zucchini Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings

4 c Sliced zucchini (abt. 1lb) 1 ea Small onion, chopped
2 tb Butter or margarine 10 3/4 oz (1cn) cream of chick. soup
2 c Water 1 ts Salt
1/2 ts Dried basil leaves 1/8 ts Pepper

Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
cup of the water and the zucchini mixture in blender container. Cover and
blend on medium-high speed until smooth, about 1 minute. Return mixture to
casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.
Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
(Can be refrigerated and served cold.)

—–

Title: Coffee Almond Ice Cream Cake
Categories: Dairy, Chocolate, Desserts
Yield: 1 servings

1 1/2 c Chocolate wafer crumbs (abou
1 1/2 pt Coffee ice cream, slightly s
1 ts Vanilla
1/2 c Almonds, sliced and toasted
1/4 c Unsalted butter, melted
1 1/2 c Heavy cream, well chilled
1 1/2 c Amaretti, crushed (italian a
Dark chocolate sauce (see re

In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch
up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform
pan. Freeze crust for 30 minutes or until firm. Spread ice cream
evenly on the crust and return to freezer for 30 minutes or until ice
cream is firm. In a bowl with an electric mixer, beat cream with
vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and
freeze cake for 30-45 minutes, or until top is firm. Freeze cake,
covered with plastic wrap and foil, overnight. Just before serving,
wrap a warm damp towel around the side of the pan, remove side of
pan, and transfer cake to a serving plate. Cut into wedges with a
knife dipped in hot water and serve it with the Dark Chocolate Sauce.
a 1988 Gourmet Mag. favorite

MMMMM

White Clam Sauce

Recipe By : The Gourmet Cookbook Volume II
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/4 Cup Olive oil
2 Cloves Garlic — minced
2 Tablespoons Shallots — finely chopped
1 Cup Clam juice
1 Cup Clams — minced
1/4 Cup Parsley — finely chopped

In a saucepan heat the olive oil and butter and in it saute the garlic
and shallots until the shallots are golden. Add the clam juice and
simmer for 5 minutes. Stir in the clams and parsley and bring the
mixture to a boil.

Title: SWEET AND SOUR CHICKEN #2
Categories: Chinese, Chicken
Yield: 6 servings

1 1/2 lb Chicken, boned and cubed
1/2 c Water
1/4 c Brown sugar
1/2 ts Salt
10 oz Pineapple chunks
1/2 c Sliced onion
2 tb Butter or cooking oil
1/3 c Vinegar
2 tb Cornstarch
1 tb Soy sauce
3/4 c Sliced green bell pepper

Brown chicken in butter in a large skillet. Combine
onions and bell peppers after chicken is near done.
Combine other ingredients Cook until clear and
slightly thick, about 2 minutes. Add to chicken and
cook about 1 hour or until chicken is done. Serve over
cooked rice.

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Title: Jonathan Harvey’s Aunt Katie’s Best of the West Coconut .
Categories: Cookies
Yield: 60 cookies

3 c Flour
1 t Baking soda
3/4 c Brown sugar
3/4 c White sugar
1 c Butter
2 Eggs
1 Egg white
1 t Vanilla
1 pk Chocolate mint chips (6.5 oz)
2 1/2 c Semi-sweet chocolate chips
2 c Coconut

Full Title : Jonathan Harvey’s Aunt Katie’s Best of the West Coconut
Chocolate Chip Cookies.

Cream butter, add sugar. Add one cup of melted semi-sweet chocolate
chips. Add eggs and egg white, vanilla. Sift flour with baking soda
and add to the butter mixture. Add flour in increments. Add remainder
of chips, then the coconut. Cooking 375’F. oven for 9-12 minutes.

MMMMM

MAMA’S SHRIMP SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Shrimp
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
– shrimp
1/2 pk Vermicelli or thin spaghetti
– (7-oz.)
1/3 c Butter or margarine
1/3 c All-purpose flour
2/3 c Chicken broth
2/3 c Whipping cream
3/4 c Shredded Swiss cheese (3-oz)
2 1/2 tb Dry sherry
1/2 ts Salt
1/8 ts Ground white pepper
2 tb Grated parmesan cheese
2 tb Slivered almonds

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp; set aside.
Cook vermicelli according to directions; drain.
Melt butter in a saucepan over low heat; stir in flour. Cook 1 minute,
stirring constantly. Gradually add broth and cream; cook over medium heat,
stirring constantly, until thickened. Stir in Swiss cheese, sherry, salt,
and pepper. Remove from heat; stir in shrimp and vermicelli.
Spoon mixture into a greased 2-quart casserole; sprinkle with parmesan
cheese and almonds. Bake, uncovered, at 350 for 20 minutes or until
heated. Broil 5 1/2 inches from heat 6 minutes or until browned.

– – – – – – – – – – – – – – – – – –

Batter-Dipped Fondue Meatballs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Ground Beef
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Ground Chuck
1 Egg — Large
1/4 cup Bread Crumbs — Dry
2 tablespoons Beer Or Apple Juice
1 teaspoon Garlic Salt
2 cups Salad Oil
1/2 cup Butter;Do NOT UseMargarine — *
—–FROTHY BATTER—–
1 cup Biscuit Baking Mix — Bisquick
1/2 cup Beer Or Apple Juice
1 Egg — Lg
—–MUSTARD SAUCE—–
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard — Prepared
1 tablespoon Onion — Finely Chopped
—–HORSERADISH SAUCE—–
1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 teaspoon Worcestershire Sauce

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups.
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture
into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in
a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue
fork, dip into the batter and cook in the hot oil to the desired doneness,
about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be
cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE:
Mix all the ingredients together and refrigerate until serving time.

– – – – – – – – – – – – – – – – – –

Title: BRAISED DEEP FRIED PORK SLICES IN WINE SAUC
Categories: Chinese, Pork
Yield: 4 servings

1 ts Red rice vinegar
2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying
PASTE:
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker’s yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)

The flavoring of the pork with our version of Fujinese
“wine lees paste” gives it a distinctive and uniquely
delicious flavor.

Prepare Paste: Use mortar and pestle to pulverize
cooked rice. Combine with sugar, yeast, soy and warm
water. Let stand in warm place for 30 minutes to
activate yeast. Authentic wine lees paste is not
available in the U.S. to our knowledge, this is the
best substi- tute we have found. You can add wet bean
cheese for a sharper flavor.

Braise Pork: Slice pork butt across the grain into
strips, 1″ by 3″ by 1/2″ thick. Heat peanut oil in
wok until it begins to smoke. Add some of pork to hot
oil; stir-fry pieces until they lose their pink- ness;
repeat in batches until all pork is browned. Next,
add garlic to wok; stir briefly. Pour in wine lees
paste, rice vinegar, sherry and stock; bring to slow
boil; add pork slices. Reduce heat, cover, and simmer
for 30 minutes.

Remove pork, without sauce, to large platter. Cool
pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, if you wish to braise it in
advance.

Deep-fry Pork: Heat deep-frying oil in wok. While
oil is heating, beat egg yolks with water; set out
bread crumbs on platter. Dip pork pieces in egg
mixture, then bread crumbs, to thoroughly cover.

When oil is at deep-frying temperature, 375 degrees,
slip in a slice of pork as a test: pork should
lightly brown in about 1 minute. Place 6 pork slices
on Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (browning should take slightly
longer than test because strainer cools the oil). If
you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.

Finish: Reheat sauce, and pour over pork just before
serving.

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