Tag: seafood

Posted on » by Michael » Theme:

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

cheesecake-factory-bang-bang-chicken-and-shrimp-2

Serves: 4
Ingredients
Curry Coconut Sauce

  • 1 tsp olive oil
  • 1 tsp sesame oil
  • pinch of crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp ginger, minced
  • ½ cup water
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp paprika
  • salt and pepper to taste
  • ¼ tsp allspice
  • ¼ tsp turmeric
  • 1 can (14 fl oz, or 400 ml) coconut milk
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • ½ cup frozen peas

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp soy sauce, reduced salt
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • pinch of crushed red pepper flakes

Chicken and Shrimp

  • 1 chicken breast, cut into bite size pieces
  • 10 medium shrimp, shelled
  • ¼ cup cornstarch
  • 2 tbsp vegetable oil
  • 2 cups cooked rice

Garnish

  • ½ cup flaked coconut, toasted
  • ¼ cup peanuts, chopped
  • 2 green onions, julienned or chopped
  • sesame seeds (optional)

Instructions
Chicken and Shrimp

  1. Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Peanut Sauce
  1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Coconut Curry
  1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.
Assemble plates
  1. Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.
Posted on » by Michael » Theme:

Spiced Salmon Kebabs

Yield: Makes 4 servings

Active Time: 25 minutes
Total Time: 25 minutes
Bon Appétit | June 2013
by The Bon Appétit Test Kitchen

Ingredients

  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1″ pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil
  • Special equipment: 16 bamboo skewers soaked in water 1 hour

Preparation

Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.

Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

Posted on » by Michael » Theme:

Penne Rigate with Spicy Braised Swordfish

http://www.foodandwine.com/recipes/penne-rigate-with-spicy-braised-swordfish

1 tablespoon salt­packed capers
3 tablespoons extra­virgin olive oil
6 garlic cloves, thinly sliced 2 large jalapeños, thinly sliced
6 large anchovy fillets (I used 2 tbs fish sauce), minced
1/2 cup dry white wine
One 28­ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate (spinach)
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley
1. In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
2. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
3. In a large pot of boiling salted water, cook the penne until al dente. Drain.
4. Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve. SUGGESTED PAIRING Fruity Sicilian rosé.