Another classic French seafood recipe that's worth keeping. I consider this the baptism of fire to any aspiring cook, while I am not ready for it yet, I will archive it here. This is from Williams-Sonoma Seafood book.
I haven't made this yet, but I got this from the Williams-Sonoma Seafood book. I love seafood and I am planning to try this once I get a break from my exams and assignments. They suggest serving this with crusty baguette.
While the recipe is as varied as the 7,101 islands of the archipelago, Adobo is no doubt the national dish of the Philippines. Here's my version, it's very simple yet it's one of the most requested. Let me know what you think. Note: You can substitute Sprite with regular brown sugar if you wish, use about a teaspoon.
Another great and up-beat dish from Cosmopolitan. Great for midweek entertaining, but this attractive dish is also tasty enough to grace the table of any dinner party. Serve with potato or green salad or both.
This Creole dish is a great way of using up leftovers, such as cold roast chicken. Oregano, which is sprinkled over the Jambalaya just before serving, if you can't find the fresh herb, use a little dried instead. From Cosmopolitan.
To ensure the chicken is nicely chargrilled on the outside, and moist and tender on the inside, preheat the grill pan until hot, then reduce the heat to medium as you add the chicken. From Cosmopolitan.
Pork fillet is a particularly lean cut of meat, making it a healthy option. However, you could use pork chops instead. Serve it with a parsley and almond pesto on boiled or baked baby potatoes or green salad.
Swordfish is a wonderfully meaty fish that requires only a short cooking time; if you overcook this type of fish it can become dry and tough. It's also a good idea to let your fish rest, like meat, before eating, to maximize its moistness and tenderness. From Cosmopolitan Magazine.
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint). Use either as a substitute, they work perfectly well.
Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.