Steamed Mussels with Thai Coconut Broth

Posted on March 29, 2016 by admin

Steamed Mussels with Thai Coconut Broth
Serves 2
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Main Dish
  1. 20 farm-raised mussels, cleaned
  2. 3/4 cup Thai coconut broth (recipe follows)
  3. 3 fresh Thai chilies, cut into thin rings
  4. 2 cloves garlic, sliced and blanched
  5. Red bell pepper
  6. 1/8" dice 2 scallions, thinly sliced
  7. 1 tablespoon butter
Thai Coconut Broth
  1. 1 ounce fresh ginger, smashed
  2. 2 tablespoons peanut oil
  3. 1 lemongrass stalk, smashed
  4. 1/4 cup Thai basil leaves
  5. 5 fresh Thai chilies
  6. 5 cloves garlic
  7. 2 shallots, chopped
  8. 5 14-ounce cans coconut milk
  9. 1 ounce galangal
  10. 2 tablespoons fish sauce
  11. 1 tablespoon lemon juice
  12. 2 tablespoons sugar
  13. 1/4 cup kaffir lime leaves
  14. Salt and pepper to taste
Thai Coconut Broth
  1. Heat the peanut oil in saucepan. Add the ginger, galangal, garlic, Thai chilies, and shallots. Sweat for 5 minutes.
  2. Add the coconut milk, lemongrass, fish sauce, lemon juice, sugar, salt and pepper, and kaffir lime leaves. Simmer for 15 minutes.
  3. Remove from the heat and strain through a fine mesh strainer. Cool.
Main DIsh
  1. In a large sauté pan over medium heat, sauté the garlic and chilies in a small amount of butter. Add the mussels, and heat slightly.
  2. Add the Thai Coconut Broth. Cover. Cook until the mussels have opened. Mix in the diced red pepper. Pour in a bowl, and garnish with scallions.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Serves 2 as an appetizer. Recipe courtesy of Georgia Aquarium Seafood Savvy Program/Wolfgang Puck

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Grilled Shrimp

Posted on March 29, 2016 by admin

Grilled Shrimp
Serves 4
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Ingredients
  1. 2 lbs raw peeled, deveined shrimp, tail on
  2. 1/2 Tbsp ginger paste or grated ginger
  3. 1/4 tsp ground cinnamon
  4. 1/4 tsp ground cloves
  5. 1/4 tsp black pepper
  6. 1/4 tsp nutmeg powder
  7. 1/2 tsp cayenne pepper powder (adjust to taste)
  8. 2 Tbsp cooking oil
  9. 1 fresh lime, quartered
Instructions
  1. Add all ingredients in large bowl and mix well.
  2. Allow the shrimp to marinate in the refrigerator for 2-3.
  3. Bring the shrimp to room temperature before cooking.
  4. Heat a Fish Griller or Square Griddle on a stove burner or grill top.
  5. Brush the Griller or Griddle with your favorite cooking oil.
  6. Transfer half the shrimp to the heated piece and cook 8-10 minutes or until shrimp are cooked thoroughly.
  7. Squeeze lime juice from 2 quarters on the shrimp.
  8. Serve hot in the Griller or Griddle and enjoy!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Perfect for any barbecue, show off your grilling abilities with our Fish Griller!
© 2012 Grillware/Wilton Armetale, Inc. | All Rights Reserved

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Layered Carrot Cake

Posted on March 23, 2016 by admin
Layered Carrot Cake
Serves 16
Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered.
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Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
Batter
  1. 3 cups all-purpose flour
  2. 1 cup plus 2 Tbsp. granulated sugar
  3. 3 tsp. baking soda
  4. 11⁄2 tsp. ground cinnamon
  5. 11⁄2 tsp. table salt
  6. 11⁄2 (8-oz.) cans crushed pineapple in juice, drained
  7. 1⁄3 cup vegetable oil
  8. 3 large eggs
  9. 3 large egg whites
  10. 11⁄2 Tbsp. vanilla extract
  11. 41⁄2 cups grated carrots
  12. Vegetable cooking spray
Frosting
  1. 1 (8-oz.) package 1⁄3-less-fat cream cheese
  2. 1⁄4 cup butter, softened
  3. 2 tsp. vanilla extract
  4. 6 cups powdered sugar
  5. 2 to 4 tsp. fat-free milk (optional)
Instructions
  1. Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.
  2. Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
  3. Prepare Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2⁄3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Notes
  1. Credit line: Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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