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Archive for the ‘Soup And Stew’

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13 Jul 2009

Hot and Sour Soup Recipe

Written by Chris in Soup And Stew

hot sour soupHot and Sour Soup is a popular Chinese soup recipe, and is served in most the Chinese restaurants in the Caribbean. Hot and sour soup is presumed to be good recipe for colds. To increase the recipe health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Hot and Sour Soup Recipe Ingredients:

  • 4 Chinese mushrooms (dried)
  • ½ cup bamboo shoots
  • 4 cups chicken stock
  • 1 tablespoon soy sauce
  • 1 egg, lightly beaten
  • 2 teaspoons seasame seed oil
  • 2 squares (3”) bean curd
  • ¼ lb. teaspoon pork
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 green onion, finely chopped

Hot and Sour Soup Recipe Instructions :

Soak mushrooms in warm water for 30 minutes. Drain and chop into strips. Drain bamboo shoots and bean curd, rinse in cold water and chop like mushrooms. Trim pork off all fat and chop into very this pieces 2” long. Then in saucepan combine stock, salt, soy sauce, mushrooms, bamboo shoots and pork.

Bring to a boil over high heat for 3 minutes. Drop in bean curd and pepper and vinegar. Bring to a boil again. Combine cornstarch with cold water and pour into soup. Stir for a few seconds until sop thickens. Then stir in beaten egg stirring gently all the time. Remove soup from heat stir in sesame-seed oil and sprinkle top with chopped green onions. Serve at once.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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19 Mar 2009

West Indian Beef Stew Recipe

Written by Chris in Soup And Stew

West Indian style Beef Stew, the meat and potatoes classic takes on the flavor of the islands in this easy slow cooker recipe.

West Indian Beef Stew Ingredients:

  • 2 lb (1kg) stewing steak, cut ¾ – 1″ (2-2 ½ cm) thick
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • 4 blades chives, chopped
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 4 tbsp rum
  • 3 tbsp Worcestershire sauce
  • 3 tbsp oil
  • 3 tbsp brown sugar
  • 1 carrot, sliced
  • 2 cups water or beef broth
  • 3 potatoes, quartered
  • Small piece hot red pepper, chopped
West Indian Beef Stew recipe Instructions :

Place the beef in a large bowl. Mix together the salt, pepper, thyme, marjoram, chives, onions, garlic, hot pepper, rum and Worcestershire sauce. Pour over the beef and leave to marinate for at least 1 hour. Heat the oil in a heavy saucepan, add the sugar and brown for 3 minutes. Drain the meat, reserving the marinade, and brown it in the oil and sugar. Add the marinade and fry for 3 minutes. Add the carrot and the stock. Bring to the boil, lower the heat and simmer gently for 1 hour. Add the potatoes and additional liquid if required. Cook until the potatoes are tender and the gravy has thickened. Serves 4-6

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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22 Feb 2009

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce

Written by Chris in Soup And Stew

coconut-crusted mahimahi

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce is a simple, fresh-tasting dish; a crisp coconut coating keeps the fish moist and gives it real island flair.

Coconut-Crusted Mahimahi Ingredients:
For fish:

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, smashed
  • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • Rounded 1/3 cup grated dried unsweetened coconut

For sauce:

  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon finely chopped rosemary
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped chives
  • 1 tablespoon rice-wine vinegar (not seasoned)

Instructions for Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Coat and cook fish: Preheat oven to 450°F with rack in middle.

Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)

Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.

Recipe by Chef Roxanne Russell – Gourmet/February 2009

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