Red Fish Curry - Kerala style

Serves: 4

INGREDIENTS:

• 1/2 kg - fish
• 2 tbsp - oil
• 1/2 tsp - mustard
• 2 sprigs - curry leaves
• 1 - onion
• 2.5 cm - ginger
• 7 cloves - garlic
• 2 tbsp chilly powder
• 2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 2 pinches - fenugreek
• 4 pieces - tamarind (kudampuly) soaked in water
• 1 cup - water
• 1/2 tsp - coconut oil
• salt

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PREPARATION

• Cut and clean the fish.
• Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes.
• Add in chilly powder, coriander powder, and turmeric powder and fry it well.
• Now add the fenugreek powder and the softened tamarind.
• Pour in required water, add salt. After it boils, add the fish.
• Let it simmer until the gravy thickens and the fish is tender.
• Lastly pour 2 tbsps of coconut oil.

Limed Fish Fillets

Serves: 4-6

Clean and fillet a 3 pound fish (Bass, Pike, Mackerel or Trout), wash fish and pat dry; brush with salad oil and sprinkle with paprika.

Place fish in hinged grill or on well greased grill 3 to 4 inches from medium coals. Cook 5 to 7 minutes on each side or until fish flakes easily with fork, basting frequently with mixture of 1/2 cup melted butter and 1/4 cup lime juice. (Skin may blister as fish cooks.) Just before serving, sprinkle with salt and pepper. Serve with lime wedges.

Bacon-Wrapped Fish Fillets:

Before placing fish on grill, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with wooden picks, and Grill just like above.

Shrimp Creole

Serves: 6

Long-grained rice, gulf shrimp and Creole cooking secrets make this subtly flavored New Orleans specialty

Ingredients:

1 1/2 cup chopped onions

1 cup finely chopped celery 

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can (15 oz.) tomato sauce

2 tsp. snipped parsley

1 tsp. salt

1/8 tsp. Cayenne red pepper 

2 bay leaves crushed 

14-16 oz. fresh or frozen cleaned raw shrimp

3 cups hot cooked rice

Method:

cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender, Serve over Rice.

Note: Rinse frozen shrimp under running cold water to remove ice glaze.

Pork Recipe

1.  Pork Roast In Wine
2.  Barbecued Country-Styled Ribs
3.  Ham on a Spit
4.  Sausage-Bean Casserole
5.  Spit-Barbecued Ribs
6.  Spunky Shoulder Slices

Party Burgers

Serves: 10

Ingredients

3 pounds lean ground beef
2 tablespoons instant chopped onion
1/2 cup flat beer
2 teaspoon salt
1/2 teaspoon pepper
10 French rolls

Directions

Prepare coals. Mix all ingredients except rolls, form into 10 oval patties and grill 4 inches from flame to desired boneless. Place on split rolls, toasted on barbecue grill. Guests assemble their own international burgers from sauces and garnishes that follow:

Mexican Burger

Sauce: Mix 2 medium tomatoes, chopped; 1/2 small onion, chopped; 1/2 green pepper, chopped; 2 tablespoons bottled Taco sauce and salt to taste. Garnish: chopped avocado with shredded cheddar cheese.

Italian Burger

Sauce: 1 can Pizza sauce; 1/4 teaspoon garlic powder and 1/2 teaspoon Italian seasoning, mixed.Garnish: sliced ripe olives and shredded Mozzarella cheese.

French Burger

Sauce: Mix 4 chopped mushrooms; 1 tablespoon flour; 1/2 cup beef bouillon and 3 ounces bottled Diable sauce. Garnish: sliced mushrooms, sauteed in butter.

British Burger

Sauce: Mix 1/2 cup sour cream; 2 tablespoons mayonnaise and 1 to 2 tablespoons horseradish (to taste).Garnish: capers.

Spunky Shoulder Slices

Servings: 5-6 people

Ingredients:

1 ½ cups orange juice

½ cup vinegar

¼ cup brown sugar

2 tablespoons clove

1 tablespoon dry mustard

1 tablespoon ginger                    

1 tablespoon molasses

2 tablespoon brandy, if desired

1 ½ pound smoked boneless pork shoulder butt

Spiced apple rings

Method:

Mix all ingredients accept meat and apple rings with rotary beater. Cut meat into ¾ - inch slices. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce, reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 – 18 minutes or until well done, turning and basting frequently with reserved sauce.

·        To compliment these piquant pork slices, serve mounds of potato salad and spices apple rings or Grilled Cinnamon Apples (Below)

Grilled Cinnamon Apples:

Core 6 medium baking apples; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown sugar and cinnamon. Cook 5-10 minutes longer or until tender.

Spit-Barbecued Ribs

Serves: 4

Ingredients:

3 to 4 pounds pork loin back ribs

1 cup soy sauce

½ cup sherry or pineapple juice

2 tablespoons honey

1 clove garlic

½ cup honey

Method:

Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoon honey and the garlic; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 8 hours, turning meat occasionally.

Remove meat from marinade; reserve marinade. Lace ribs on spit-rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium hot coals at back of firebox; place foil drip pan under spit area.

Cook ribs on rotisserie 1 ½ to 2 hours or until done, basting frequently with reserved marinade. Brush ribs with ½ cup honey during last 30 minutes of cooking. Add coals when necessary to maintain even heat.

·         Make a meal of succulent, honey-glazed ribs, chilled potato salad and a platter of icy crisp relishes, topped off with strawberry shortcake.