Tag: main course
Bengali Shrimp and Green Bean Stir Fry
Bengali Shrimp and Green Bean Stir Fry
This dish from Bangladesh is a great example of classic Bengali home cooking. The dish is simply sautéed garlic and onions in a spice paste simmered with green beans, shrimp, and serrano chiles; making this fiery hot. Serve over steamed basmati rice with lemon wedges to cut through the heat.
Ingredients
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 1/2 medium yellow onion diced
- 2 tsp salt
- 1 tsp Kashmiri chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 serrano pepper thinly sliced
- 1 lb green beans trimmed
- 1 lb 26/30 ct. peeled and deveined shrimp
- 1/4 cup cilantro chopped
- basmati rice for serving
- lemon wedges for serving
Instructions
- Pour in vegetable oil in a large sauté pan over medium heat. Sauté the garlic for 1 minute.
- Add in the onions and 1 tsp of salt. Sauté for 5 minutes. Pour in 1/3 cup of water, cover, reduce the heat to low, and cook for 5 more minutes.
- Add in the dry spices. Cook for 1 minute.
- Pour in 1/3 cup of water and stir in the green beans. Cover and simmer over medium low heat for 8 minutes.
- Stir in the shrimp and serrano peppers.
- Cook for 5 minutes until the shrimp is opaque. Turn off the heat and stir in the cilantro.
Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Italian Monkfish Kabobs
Italian Monkfish Kabobs
The pour man’s lobster is very underrated. Having a slight flavor of lobster with the firm consistency of a fish, monkfish is quite versatile and great on the grill. I marinated the fillets in olive oil, garlic, basil, and crushed red pepper for 30 minutes; skewered with a grape tomato, and grilled only for 10-12 minutes in total. If you don’t have a grill, you can leave the fillets whole and bake in the oven for 15 minutes at 400°.
Servings: 4
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 monkfish fillets each cut into 4 pieces
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup basil finely chopped
- 1 tsp salt
- 1 tsp crushed red pepper
- 4 grape tomatoes
Instructions
- Marinate the monkfish with the ingredients for 30 minutes.
- Place 4 pieces of monkfish on metal skewers. Put a grape tomato on top of each skewer.
- Let your charcoal get gray in the chimney starter. Pour the charcoal in the grill and place on the grate. Put the skewers directly over the charcoal.
- Gril for 5-6 minutes a side.
Matzah Ball Soup
Matzah Ball Soup
Matzah ball soup is the quintessential soup of Jewish cuisine; eaten all year round, especially during Passover. The matzah represents the unleavened bread the Jews ate while fleeing Egypt in the time of Moses. The balls are made from matzah meal, eggs, and fat: either oil or rendered chicken fat called smaltz. The matzah balls are simmered in chicken soup until they double in size, becoming light and fluffy.
Ingredients
- 1 whole chicken skinned; cut into 8 pieces
- 3 quarts water
- 3 bay leaves
- 2 large carrots sliced
- 2 ribs celery chopped
- 1 small onion quartered
- salt to taste
- 1 box matzah ball mix
- 4 large eggs beaten
- 4 tbsp olive oil or smaltz
- 3 tbsp dill chopped
Instructions
- Place the chicken pieces, bay leaves, carrots, celery, and onion in a large stock pot. Cover with 3 quarts of water. Bring to a boil and simmer for 90 minutes.
- Turn off the heat. Scoop out the chicken, carrots, celery, onion, and bay leaves. Take the meat off the chicken and chop. Save the carrots and celery. Discard the bay leaves and onion. Season the chicken stock with salt to taste.
- In a bowl, mix together the matzah meal, eggs, and oil or smaltz.
- Refrigerate for 15 minutes.
- Using a cookie dropper, scoop the matzah dough and roll into balls.
- Turn the heat on the stock to medium low. Add the chicken, carrots, and celery back into the pot.
- Add the matzah balls into the pot.
- Simmer for 20 minutes until the matzah balls more than double in size. Turn off the heat and stir in the dill.
