For those brave cooks out there with a little extra time on your hands, I still have a few recipes that need testing for my new book.
1. Mole Verde/Green Mole - this recipe does have 22 ingredients and requires a bit of stamina.
2. Classic Escargots - snails, anyone?
3. Basque Tortilla - a simple potato and egg dish
4. Panak Paneer - this recipe has been adapted for Western kitchens
5. Coconut Bread - from the South Pacific
6. Satay Lilit (Minced Seafood Satay) - good for the BBQ
Let me know if you're up to a challenge! And thanks to all who have or are testing recipes for me. Can't wait for your feedback!
14 comments:
I'd love to give it a go!
Maybe the tortilla? or the mole? or even the Paneer?
My email: jennasuz/at/gmail/dot/com
Great Jenna. Thank you so much. Recipe is on its way to you.
I'd like to help out, something simple, not too expensive (student on a budget here.)the tortilla maybe?
email:
jilsepone at yahoo dot com
Michele - the tortilla would be perfect. On its way.
I hope you saw on my blog that my internet connection was out for a few weeks there. Unfortunately, I never made it to the library to print up the recipes. I'm so sorry and I hope you found other testers!
Do you still need a tester? I know it is late, but would love to give it a go if you have anything still wanting to be tested! Thanks.
Fran
fransflavors@yahoo.com
I'd love to help you out with the coconut bread!
My email: marinette1@comcast.net
So, Lee has a much better excuse than just having her internet go haywire - she is getting married! Congratulations, and I'll bet the food will be great at your wedding!
And thanks Fran and Helene! Fran was brave and took the Mole Verde, which has 22 ingredients. And Helene is trying the coconut bread, as is my sister-in-law.
Only a few left now - we have Caldo Tlapeno, Classic Escargot, Latkes...
I just found your blog through Cream Puffs. If the satay is not taken I would like to test it.
Maureen Hargrave
Maureen - thank you so much. Because you logged in anonymously, I will post the recipe right here. Let me know how it goes!
Sate Lilit
Minced Seafood Satay
Serves 6 to 8 as an appetizer
Spice Paste (recipe follows)
2 tablespoons peanut oil, palm oil or other mild oil
1 pound fresh boneless firm white fish fillets, such as snapper, mahimahi or catfish
10 ounces fresh shrimp, peeled and deveined
1/2 cup canned coconut milk
1 egg white
2 tablespoons fresh lime juice
3 kaffir lime leaves, cut into very thin slivers
4 teaspoons palm sugar or firmly packed brown sugar
Kosher salt
24 fresh lemongrass stalks, outer leaves removed or wooden skewers soaked in cold water for 1 hour
1 large bunch cilantro, rinsed
Prepare the spice paste.
Pour the oil into a heavy sauté pan set over medium heat, add the spice paste and sauté, stirring continuously, until dark and fragrant, about 5 minutes. Transfer to a bowl and set aside to cool.
Meanwhile, use a very sharp knife to mince the fish and the shrimp. Alternately, cut the fish into chunks and put it, along with the shrimp, into the work bowl of a food processor and pulse until almost smooth. Transfer to a bowl. Fold in the cooled spice paste, the coconut milk, egg white, 1 tablespoon of the lime juice, kaffir lime leaves and sugar.
Set a clean sauté pan over medium heat, add a small amount of the fish mixture and sauté for 1 or 2 minutes, until just done. Cool slightly and taste; it should be full flavored and slightly tangy. If it is flat, add more salt to the fish mixture; if it needs acid, add the remaining lime juice. Cover the fish mixture and chill it for at least two hours and as long as overnight.
To form the satay, line a baking sheet with parchment or wax paper. Divide the fish mixture into 24 equal portions. With your hands wet, take one portion of the mixture in one hand and hold a skewer (lemongrass stalk or wooden one) in the other. Mold the mixture around the skewer, so that it looks like a sausage about 3-inches long. Press it firmly in place and set on the lined baking sheet. Continue until all 24 satays have been made. Cover with plastic wrap and refrigerate until ready to cook but no longer than four hours.
To cook, heat a stovetop grill to high or prepare a fire in an outdoor grill. Make sure the grill or grill rack is clean and brush it lightly with a mild oil. Cook the satays until they golden brown all over, rotating them a quarter turn about every 2 minutes. Use a thin metal spatula to loosen the satays before turning them.
Spread the cilantro over a serving platter and set the cooked satays on top. Serve immediately.
Spice Paste
4 large shallots, thinly sliced
6 garlic cloves, thinly sliced
3 Thai or serrano chiles, thinly sliced
4 macadamia nuts
1-inch piece fresh ginger, grated
1-inch piece fresh galangal, minced
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
Black pepper in a mill
1 tablespoon Thai fish sauce
Kosher salt
To prepare the spice paste, put the sliced shallots in a large mortar and use a wooden or granite pestle to grind nearly to a paste. Add the garlic and crush until smooth. Crush the chiles into the mixture, add the nuts and grind them until they are mixed in finely with the other ingredients. Add the ginger, galangal, coriander, and turmeric and mix until smooth. Season with several generous turns of black pepper. Stir in the fish sauce and 3 or 4 generous pinches of kosher salt. Set aside until ready to use.
Sorry - but I don't have a blog or web site of my own but do read many each day. I have great fun trying out the recipes too. I looked for an email address for you but couldn't find one so this was the only way I could let you know I wanted to try out this recipe.
Oh...this is exciting. I have the next 4 days off of work and a friend coming in from Seattle. This is a perfect project. I love sates - but have never had one with seafood. Grocery shopping will be easy too - all I need is the fresh seafood and lemon grass. The rest I already have.
Hi, I'd love to give one of the recipes a try!
I hope I'm not too late :)
Strawberry - it's latkes or escargot! You can email me at kaliforniakali@yahoo.com if either are doable for you. And thank you for the offer!
I wanna cook panak paneer!!!
Post a Comment