SAUCE 2 Dried red chile peppers, -seeded, soaked for one -hour in water, then -drained and chopped 2 tb Light soy sauce 1 pn Sugar 1/2 tb Rice wine vinegar 1 tb Dry sherry FINAL 2 tb Fresh peanut oil 1/2 ts Finely grated fresh ginger 2 Cloves garlic, chopped fine 6 Green onions, cut […]

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the […]

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with […]

1. Rinse and drain crab meat and remove any ligament, cartilage or shell. Shred crab meat with a fork. 2. Combine crab meat, mayonnaise, lemon juice and cayenne pepper, to taste, in a bowl. Stir to blend. 3. Spread about 1 teaspoon of crab mixture on each cracker and sprinkle with paprika. 4. Arrange 24 […]

Mix everything except the fish together. Place fish in deep dish and pour the mixture oevr it. Refrigerate for 4-6 hours.

Calories per serving: 424 Fat grams per serving: 14 Approx. Cook Time: 1:15 * To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell […]

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until about 1/4 of the liquid remains. Add remaining sake, clams, and capers; simmer 3-4 minutes. Keep warm. 2. Meanwhile, bring 4 quarts water to a boil […]

Cover sole with milk; cook over low heat 5 minutes. Drain, reserving milk. Melt 1/4 cup butter. Place grapes in casserole dish. Place sole over grape layer. Melt remaining butter: blend in flour. Add reserved milk, stirring constantly, over low heat until thick. Add salt, white pepper & celery salt; pour over fish in casserole. […]

1) Place all ingredients in bowl and marinade for 30 minutes at room temp. 2) Alternate shrimp and bok choy on skewers. Place on oven proof platter. 3) Broil 12-14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired. Serve with tartare sauce.

-MARINADE – 1 tb Light soy sauce 1 ts Rice wine or dry sherry 1 ts Sesame oil SAUCE 2 tb Fresh coriander; minced 2 ts White rice vinegar 1 ts Fresh ginger; finely chopped PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and […]