Tag: main course
Fish Masala
Fish Masala
This Singapore-style fish masala has it’s influences from Indian and Malaysian cuisine. You can use any type of firm fleshed fish, bone in or boneless, such as catfish, tilapia, cod, etc. The fish is simply marinated in the masala paste for 30 minutes, then fried until crispy. The masala paste is then simmered for 30 minutes. You can either add the fish back into the masala for 5 minutes or ladle the paste over the fish in a large serving dish. Serve the fish masala with steamed jasmine rice.
Servings: 4
Equipment
- immersion blender
Ingredients
- 2 lbs whole catfish cleaned; cut into steaks
- 1/2 cup vegetable oil
- 12 curry leaves
Masala Paste
- 1 lb grated coconut meat
- 4 tbsp chili powder
- 3 tbsp black peppercorns
- 3 tbsp fennel seeds
- 1 1/2 tbsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1” ginger
- 3 cups water
Instructions
- Mix all of the paste ingredients together. Blend with an immersion blender.
- Marinate the catfish in the masala paste for 30 minutes.
- Heat up cook oil in a large saucepan over medium high heat.Saute the curry leaves for 1 minute.
- Add in the catfish. Fry for 5-6 minutes a side. Remove from the pan and set aside.
- Pour in the masala paste. Fry over medium heat for 30 minutes.
- Add the fish back into the masala and cook for 5 more minutes.
Salvadoran Style Red Bean Soup
Salvadoran Style Red Bean Soup
This red bean soup is packed full of flavor and is extremely easy to prepare. Cook up bacon. Sauté onion, green pepper, and garlic in bacon grease. Purée beans and beef stock. Add to the veggies. Simmer. Stir in bacon and sour cream. Simmer for a few more minutes. Garnish the red bean soup with lots of crumbled queso fresco and more diced bacon. If you want some heat, I recommend adding a few paper thin slices of serrano peppers.
Equipment
- blender
Ingredients
- 6 strips bacon diced
- 1/2 medium white onion diced
- 1 green pepper diced
- 6 garlic cloves chopped
- 32 oz red beans cooked
- 2 cups beef stock
- 1/2 tsp cracked black pepper
- 1 cup sour cream
- salt to taste
Garnish
- queso fresco crumbled
- cooked bacon diced
- jalapeños or serrano peppers sliced paper thin
Instructions
- Cook the bacon over medium high heat for 8 minutes until the fat has rendered out. Remove the bacon from the pot, saving the grease.
- Saite the onions, green peppers, and garlic in the bacon fat for 5-6 minutes.
- While the vegetables are cooking, add the beans, beef stock, and black pepper to a blender. Purée until smooth.
- Pour the bean purée into the pot. Reduce the heat to medium low and simmer for 10 minutes.
- Add the bacon back in. Stir in the sour cream. Continue simmering for 5 minutes. Season with salt to taste.
Bacon Wrapped Smoked Quail
Bacon Wrapped Smoked Quail
Bacon wrapped smoked quail are a tasty appetizer that only take 2 hours to smoke. Simply season them, letting the quail marinate for a couple of hours. Then wrap them in bacon. Throw them in a preheated 250 degree smoker until they reach 180 degrees internal temp; which again is about 2 hours. Let them rest before serving. The bacon will helps keep the quail moist and adds that porky goodness that any little bird deserves.
Equipment
- Electric Smoker
- toothpicks
- Probe Thermometer
Ingredients
- 6 quail
- 1 tbsp paprika
- 1 tsp garlic powder
- 6 strips bacon
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the quail with the paprika and garlic powder. Let marinate in the refrigerator for 2 hours.
- Wrap each of the quail in with a strip of bacon. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the quail in the smoker. Smoke for 2 hours until the quail reach 180 degrees internal temperature.
