Monday, February 24, 2014
by Unknown
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A delicious cocktail sauce to serve with whole cooked shrimp,
king or dungeness crab and halibut or salmon,
or with raw oysters shooters, and so on... |
Yields: (Appx. 1 cup)
Prep: 15 mins.
Posted by Sandra
INGREDIENTS:
1 cup ketchup
2 tablespoons ‘hot’ horseradish (not sauce)
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
½ teaspoon balsamic vinegar
1 teaspoon sriracha sauce (or tabasco)
1 stock celery, finely minced
1 teaspoon onion, grated
1 small clove garlic, grated
½ teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried parsley
METHOD:
Combine all ingredients in a small non-reactive bowl (glass or ceramic), and cover to chill for at least 30 minutes for flavors to meld before serving. – Enjoy!
Posted in:
cocktail,
homemade,
sandras,
sauce,
spicy
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Thursday, February 6, 2014
by Unknown
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| A heavenly stir-fry youre sure to enjoy... |
Servings: (4)
Prep: 10 | Cook 5 to 6 Mins.
Posted: by Sandra
INGREDIENTS:
***Sauce:
2 tablespoon tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
***Stir-fry:
2 tablespoons peanut oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
2 green onions, sliced (reserve 1/2 for garnish – see below)
1 lb. shrimp/prawns, shelled and deveined
***Garnish:
green onion, sliced
---Serve with steamed jasmine rice
METHOD
Prepare rice so it is done when the stir-fry is.
Blend sauce ingredients in a small non-reactive bowl.
Heat large non-stick skillet over medium-high heat. Add peanut oil, and when oil is hot add the ginger, garlic, and scallions, stir-frying for 30 seconds. Add the shrimp and stir-fry for 1 minute, and add the sauce and continue stir-frying 2 to 3 more minutes.
Serve over steamed jasmine rice, and garnish with sliced green onions ~ Enjoy!
Posted in:
fry,
sandras,
shrimp,
sichuan,
spicy,
stir
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Wednesday, January 15, 2014
by Unknown
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The addition of red pepper flakes
takes this recipe over the top... |
Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.
Posted: by Sandra
INGREDIENTS
2 tablespoon olive oil
4 chicken thighs, bone-in, skin-on
¼ cup low-sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon red wine vinegar
1 (8 oz. can) pineapple tidbits, with juice
½ red bell pepper, julienned
½ red onion, julienned
1-1/2 cup low-sodium chicken broth
1 teaspoon freshly chopped ginger
½ teaspoon red pepper flakes
1 garlic clove, minced
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons water
2 teaspoons corn starch
--Prepared steamed rice
METHOD
Heat a large skillet over medium-high heat with olive oil. Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes. Using a spoon, remove all but 1 tablespoon of drippings. Add all the remaining ingredients, except water and cornstarch. Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear. Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce. Serve with steamed rice. - Enjoy!
Posted in:
and,
chicken,
sandra’s,
sour,
spicy,
sweet,
thighs
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Thursday, December 19, 2013
by Unknown
Serves 6
Preparation Time 40 minutes
1 kg very tender veal cut into medium pieces
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon spice powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Wash the veal well. Cook it in sufficient water with a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.
Readmore...
Posted in:
anglo,
curry,
indian,
spicy,
veal
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