[CH] Re; Seafood Chili,
The dwarf with a spoon. (jeffries@southconn.com)
Thu, 12 Mar 1998 22:15:40 -0800
Here are some of the ones I have floating around. Never tryed them, but you can add peppers to anything.
* Exported from MasterCook *
Hunan Style Salmon Chili
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Fish
Chinese
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Soy sauce
1 tablespoon Chinese oyster sauce
2 teaspoons Oriental chili paste
2 teaspoons Tomato paste
1 cup Clam juice
3 tablespoons Cornstarch
1/4 teaspoon Sugar
1 pound Salmonfilet,boned -- skined
Cubed
2 tablespoons Chili powder
1/4 cup Peanut oil
1/2 Lemon -- for juice
2 Scallions -- chopped
20 milliliters Garlic -- minced
1 Inch ginger root minced
1/2 cup Pumpkin seeds -- toasted
4 cups Hot cooked rice
In a bowl,whisk together the soy sauce,oyster sauce,chili paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed with the chili powder.Heat a large wok until smoking.Add the peanut oil and gently stir fry the salmon,in 2 batches,until its surface is lightly browned and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a strainer or colander to drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir fry 10 seconds.Return the salmon,add the reserved liquid and simmer until lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4 servings...
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* Exported from MasterCook *
Shrimps in Chipotle Sauce - Camarones Enchipotlados
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chile Shrimp
Amount Measure Ingredient -- Preparation Method
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1 Pound Large shrimp -- peeled and
butterflied with tail
shells left on
1/4 Cup Fresh lime juice
1/3 Cup Light olive oil
1 medium White onion -- finely sliced
3/4 Pound tomatoes -- (about 2 medium)
broiled
4 Chiles chipotles adobados
or to taste
1 clove Garlic -- peeled and
roughly chopped
1/3 Cup Dry white wine
1/4 Teaspoon Dried oregano -- Mexican if
possible
Season the shrimps with salt, pepper, and lime juice and set aside to
marinate for about 30 minutes. Heat the oil in a frying pan; add the
drained shrimp, reserving any liquid, and sliced onion and fry, shaking
the pan and tossing the ingredients, for about 3 minutes. Remove shrimp
and onion with a slotted spoon and set aside. In a blender, blend the
tomatoes, chipotles and their liquid, and garlic to a textured sauce.
Reheat the oil, add the sauce, and fry over high heat, stirring and
scraping the bottom of the pan to prevent sticking, for about 8
minutes. Add the wine, oregano, marinade, and salt to taste and cook
for another minute. Add the shrimp/onion mixture and cook for about 2
minutes, the shrimps should be just cooked and still crisp.
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* Exported from MasterCook *
Tuna Chili Texas-Style
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Microwave
Casseroles Chili
Amount Measure Ingredient -- Preparation Method
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1 cup Red or green bell pepper -- cubes
1/2 cup Onion -- chopped
1/2 cup Celery -- chopped
1 Clove garlic -- minced
2 tablespoons -- water
1 can Whole tomatoes w/juice-28 oz -- cut up
1 can Kidney beans-8 oz -- drained
1 can Tuna (6-1/2 oz) -- drained and
2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil -- crushed
1 teaspoon Dried oregano -- crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce -- to taste
*If you don't like it too hot, cut to 1 tablespoon.
In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water.
Cover with waxed paper; micro-cook on High power for 4-5 minutes or until vegetables are nearly tender.
Stir in remaining ingredients excpet hot pepper sauce.
Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes.
Season to taste with hot pepper sauce. Makes 4 servings.
Preparation time: 10 minutes. Calories: 206 per
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