This is an excellent twist on a classic Thai desert. Though it is hard to improve on the Thai classic coconut rice served with fresh, ripe slices of mango, I find the sweet addition of ginger and the slight kick of the cayenne pepper adds a depth to the dish that takes it from great to fantastic. I prefer the stickiness of short grain white rice in this dish, however, any medium grain rice is also excellent. Though I haven’t tried it, you could also substitute brown rice by adding more liquid and increasing the cooking time to 45 minutes.
Ingredients:
- 2 cups coconut milk
- 1 cup of short or medium grain white rice
- 2 tbls of minced fresh ginger (do not substitute powdered ginger)
- 1 tsp of ground Cayenne pepper
- 1 tsp of salt
- 1 fresh mango peeled and cut into slices
Instructions:
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Bring the coconut milk, ginger, cayenne pepper, and salt to a low boil in a sauce pan over medium-high heat
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Stir in the rice
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Cover tightly, reduce heat to low and let cook for 20 minutes
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Stir rice mixture well
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Serve warm with the fresh mango slices
To keep sliced apples from turning brown squeeze fresh lemon juice over them and mix well immediately after slicing. The apple slices will look beautiful for several hours and the lemon juice will have very little affect on the flavor. As a variation and to add a slight twist of flavor try any other citrus fruit: limes, oranges, grapefruit, etc. Especially delicious are limes and blood oranges. Just remember to squeeze the juice fresh and just light thin coat is all that is needed.
A refreshing variation on a simple classic. The fresh mint brings a new flavor to an old favorite that makes it both unusual and refreshing. The Habanero is used to add a slight sweetness to the sauce with just a touch of heat. Don’t be afraid of the Habanero in this recipe, the sweet wonderful flavor of the habanero will come through in the final dish with very little of the heat so don’t substitute another pepper or you will lose the flavor.
Ingredients:
- 2 tbls unsalted butter
- 2 tbls flour
- 2 gloves of garlic, minced
- 2 tbls finely diced fresh mint leaves
- 2 tbls finely diced fresh parsley
- 1 tsp mustard powder
- 1 tsp red pepper flakes
- ½ cup cream or half-and-half
- ¼ cup shredded Parmesan cheese
- ¼ cup shredded Asiago cheese
- ½ lb fettuccine
- ½ lb raw shrimp
- 1 Habanero pepper
Instructions:
A. Make the Sauce
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Melt the butter over medium heat in a sauce pan
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Once the butter has melted add the flour and whisk until well mix
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Cook over medium heat until the roux is a light tan color (3-5 minutes)
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Add the minced garlic, mustard powder, and red pepper flakes and cook for about 30 seconds stirring constantly
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Slowly add the cream while whisking constantly until all cream is added and the cream and roux are well mixed.
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Cut a slit in each side of the Habanero and add it to the sauce. Cook over medium heat for 10 minutes, stirring frequently. Do not let the sauce come to a boil.
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Remove the Habanero and discard
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Add the cheese in 4 equal parts, whisking after each addition until completely melted before adding the next
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Once all cheese has been added use the sauce immediately
B. Cook the Fettuccine
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Cook the Fettuccine noodles in bowling water about 1 minute less than the instructions. The noodles will finish cooking in the next step.
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Remove from water and drain for at least 30 seconds
C. Put it All Together
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Shell and de-vein the shrimp. Remove the tails if desired
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Add the shrimp to a large pot and let cook for about 30 seconds
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Add the noodles, sauce, mint, and parsley. Stir until well mixed.
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Cook over medium-low heat until the shrimp are just cooked through (about 2-3 minutes)
D. Serve Immediately
I always enjoy a good salsa, but my favorites are always Salsa Fresco. The clean flavor of tomato, onions, and peppers makes a great dip for chips or an addition to any seafood or meat. The problems is that unless you know or a deli that makes it fresh it is impossible to get good Salsa Fresco that has the wonderful fresh taste that it should have. Fortunately there are few things easier to make, and as versatile as Salsa Fresco. With a few simple rules you can make delicious salsa fresco anytime that is better and cheaper than anything you can purchase.
The basic structure:
1. Diced Fresh Tomatoes, well drained
2. Diced Chili Peppers
3. Diced Fresh Herbs
4. Diced Vegetables and/or fruits (drained if watery)
5. Citrus Juice
6. Salt and spices
The Rules
1. All watery items should be seeded and well drained (e.g. Tomatoes)
2. All items should be fresh and not canned or drained
3. Citrus Juice should be fresh squeezed
4. All items should be mixed and left to sit for 1+ hours for the best flavor
5. For best results at least 1 item from each of the categories should be used
6. Simple is often better than complex. Meaning that it is better to stick to 1 or 2 vegetables and fruits, 1 type of citrus and simple small amounts of spices.
Basic Traditional Salsa Fresco
Ingredients:
- tomatoes
- 1 medium Spanish onion
- 2 Jalapeno Peppers
- 4 Tbls Fresh Cilantro, finely diced
- Juice of 1 lime
- Salt and Pepper to Taste
Instructions:
- Deseed and dice tomatoes into a small dice.
- Place Tomatoes in a colander over a bowl and let drain with a pinch of salt mixed in for 30-60 minutes
- Deseed and finely dice Jalapenos
- Finely dice onion
- Add tomato, Jalapeno, Onion, and Cilantro to a bowl
- Add the lime juice
- Add the salt and pepper
- Stir until well mixed
- Let sit for at least 1 hour at room temperature
This will keep tightly covered and refrigerated for about a week.
You can use this recipe as a basis and then expand on it to your individual taste. For a delicious fruit salsa try replacing the tomato with a mix of mango and pear. For a spicier salsa add more Jalapeno or substitute any other type of pepper (a finely cut Habanero adds a wonderful flavor for those who love their food extra hot), or for a milder salsa use less Jalapeno or substitute a milder pepper. For another incredible flavor use the basic recipe and add well drained black beans and fresh corn. You can also play with the herbs and spices. Any combinations you can imagine that go with the core ingredients. Substitute Basil for the cilantro and lemon juice for the lime juice and you get a salsa that is wonderful served with pasta. Use you imagination and create the flavor you need to match the meal you are creating. Keep the basic rules in mind and you will rarely fail.
French Fries are one of the things that are hard for many people to resist, even though they provide almost no nutrition and lots of fat and calories. While there is no perfect fry recipe, this recipe provides a healthier variation that is just as enjoyable as the traditional deep fried variety.
Ingredients:
- 4 large Russet potatoes
- 2 Tbls Olive Oil (any type of cooking oil will work)
- Spray Oil such as Pam
- Salt to taste
Instructions:
- Peel and Cut potatoes into fry shape
- Place cut fries in cold water and let sit in the refrigerator for 2 hours
- Remove fries from water a handful at a time and rinse under cold water (do not pour into strainer)
- Place rinsed fries on paper towels to absorb water, or spin in a salad spinner to remove excess water
- While cut potatoes are drying, preheat oven to 450 degrees Fahrenheit
- Once fries are dry Place in a bowl
- Add Olive Oil and toss until well coated
- Spray a baking sheet with Oil
- Spread fries in a single layer on oiled baking sheet
- Place in 450 degree oven for 30 minutes
- Turn fries and bake at 450 degrees for 15 minutes
- Remove from oven and salt to taste while stir them
Serve immediately