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CHILEAN SEABASS WITH CHAMPAGNE VINAIGRETTE

Serves: 1

Ingredients:

200 grams of sea bass, fillet
1/2 teaspoon of lemon juice
salt to taste
1 tablespoon of olive oil
1/2 teaspoon of ground peppercorn
1 teaspoon of basil, chopped
30 grams of Iola rosa and iceburg lettuce
3 pieces of asparagus spears, blanched

Procedure:

1. Season seabass with lemon juice and salt.
2. Combine olive oil, peppercorn and basil in a bowl.
3. Pour mixture to fish. Grill.
4. Arrange fish in plate topped with lettuce and drizzle with the champagne vinaigrette.
5. Garnish with asparagus spears.

CHAMPAGNE VINAIGRETTE

Ingredients:

1/4 cup of olive oil
1 teaspoon of mustard
1 teaspoon of champagne vinegar
1/2 teaspoon of chives, diced
1 tablespoon ripe tomatoes, diced
1 tablespoon shallots, diced
30 tablespoons minced garlic
3 tablespoons cold clam juice
salt and pepper

Procedure:

1. In a small bowl combine olive oil, mustard and champagne vinegar. Mix thoroughly.
2. Add chives, tomatoes, shallots, garlic and clam juice.
3. Season with salt and pepper.
4. Refrigerate.
(Last about 2 days.)

Seared Tuna

Servings: 1

Ingredients:

50 grams of tuna loin
1/2 teaspoon of lemon juice
1 teaspoon of sesame oil
1/8 teaspoon of ground peppercorn
1 teaspoon of sesame seeds
1 teaspoon poppy seeds

Procedure:

1. Season tuna with salt.
2. Combine the sesame seeds, poppy seeds and pepper in a shallow bowl.
3. Roll the tuna in the seed mixture.
4. Heat the pan over high heat until almost smoking.
5. Carefully sear each side of tuna in sesame oil.
6. Cook the meat about 1/4 inch, leaving the middle rare and pink.
7. Transfer tuna to a plate and chill in the refrigerator.

TAMARI DIPPING SAUCE

Ingredients:
1 tablespoon of mirin or sake
2 tablespoons of tamari soy sauce
2 tablespoons of rice vinegar

Procedure:
Combine mirin, tamari and rice vinegar in a small bowl and set aside.

WASABI CREAM

Ingredients:
3 tablespoons of wasabi powder
2 tablespoons of water
1/4 cup of sour cream
2 tablespoons of whipping cream

Procedure:

1. Stir together the wasabi and water in a small bowl until smooth.
2. Whisk in the sour cream and 2 tbsp cream. You should be able to drizzle it.
3. Cover and refrigerate until ready to assemble the dish.

To serve:

Place 4 crackers on each plate. With a sharp, thin knife, slice the tuna crosswise. Place a slice on each cracker. Drizzle the dipping sauce on the tuna, then the wasabi cream. Arrange cilantro, chile strips and scallion across the tuna and crackers and serve with lemon wedges.

Fettucini Alfredo

8 oz Fettuccini
½ cup Butter
½ cup Heavy Whipping Cream
¾ cup grated Parmesan (freshly grated makes a big difference!)
½ tsp white ground pepper

Cook Pasta according to directions. Melt butter and whipping cream in a sauce pan. Stir constantly until hot. Remove from heat and add cheese and pepper. Stir in pasta. Serve immediately. Serves 4.

Shrimp Swimming Rama

Leaf’s Shrimp Swimming Rama

Ingredients: Shrimp, fresh spinach leaves, garlic, chili pepper, salt, pepper, cardamom, peanut sauce

Fry up the shrimp with peanut oil, while boiling the spinach and garlic in a pan. Once the spinach is cooked, drain, and make a nest of spinach leaves in a bowl, put in the cooked shrimp, diced garlic, sprinking the rest of the herbs over it and drown in peanut sauce. Serve over rice or as is.

Shellfish Fritters

Ingredients:

2 cup flour
2 tsp. baking powder
Good pinch of baking soda
1 tsp. salt
1/2 to 1 cup milk
2 eggs
1 cup minced shellfish
Oil and butter for shallow frying
1 tbsp. lemon juice
Generous grind pepper
3 tbsp. finely chopped onion
3/4 cup finely chopped silver beet or
cabbage

Procedure:

Mince or puree shellfish in a blender. Make batter, place flour, baking powder, salt, baking soda, in a large bowl.

Beat eggs and half of milk together. Add to dry ingredients. Add shellfish, any juices, lemon juice, pepper, silver beet or cabbage (added to ensure the fritters are moist and tender).

Adjust consistency so that mixture can be eased off a spoon to form flat fritters about 2-3 inches thick by adding remaining milk.

Having heated oil in a pan, add generous portion of butter. Fry the fritters 4 minutes first side, 3 minutes second side.

Serve hot or cold. Suitable accompaniments include salad, tomatoes, sweet corn, cucumber, creamed or whip potatoes or whole meat bread.

Yields: approximately 24.

Stir Fry Shrimp Scramble Recipe

Make this delicious dish to amuse your beloved with the exotic taste of stir fry scrambled shrimps. The recipe of this dish is pretty simple and does not take much of time. Here’s how to make stir fry scrambled shrimps.

Ingredients

• 3 eggs
• 2 ounces medium-large frozen shrimps
• 1 1/2 teaspoons vegetable oil
• 3 ounces frozen pea pods
• 2 tablespoons green onions (chopped)
• 1 garlic clove (minced)
• 4 ounces water chestnuts (drained and sliced)
• 1/4-teaspoon ground ginger
• 1/4-teaspoon salt
• Green onion fans

How to Make

• Cook shrimp, onions, pea pods and garlic in medium hot oil in a 10-inch omelet pan until pea pods can be broken apart with a fork.
• Add water chestnuts, cooking and stirring occasionally for 5 minutes.
• Beat together eggs, ginger and salt, until they blend smoothly. Add the vegetables.
• Gently lift and turn mixture until it is thickened and no visible liquid egg mixture remains.
• Garnish with green onion fans (optional). To make green onion fans, slit the white part of the green onion lengthwise. Put them in a glass of cold water in the refrigerator and it will curl.

Smoked Salmon Recipe

No seafood is complete without the quintessential Salmon. For those who want to know how to make smoked salmon, this is the easiest way to make recipe of Smoked Salmon

Ingredients

• 2 ounces capers
• 4 ounces smoked salmon (lox)
• 2 ounces cream cheese
• 1 lemon
• Dash of cayenne pepper

How to Make

• Wash and drain the capers.
• Spread each layer of salmon with cream cheese. Sprinkle pepper on it.
• Place some capers on each.
• Roll the salmons and refrigerate.
• Cut into small portions place on top of lettuce leaves. Cut lemon in half for garnishing and serve.

Oysters Valentino Recipe

Oysters are the ideal way to tell your partner that you are in love. Oysters act as an aphrodisiac thus setting the perfect mood to indulge in some passionate love. We bring you the perfect recipe of Oysters Valentino to be made on this special day. The Oysters Valentino Recipe is very easy and anyone can learn how to make Oysters Valentino.

Ingredients

• 24 blue point Oysters, raw in shells
• 1 large red bell pepper
• 1 lemon
• 6 small Jalapeno peppers
• 1/8-cup lime juice
• 1-cup bread crumbs
• 1-cup olive oil
• 1 cup chopped parsley
• 1 pack of Melba toast
• 1 cup grated Romano cheese
• Rock Salt

How to Make

• Scrub and wash oysters thoroughly.
• Dry with a towel.
• Take an oyster knife and pry open the oysters. Discard the top lid.
• Loosen up membrane of the oyster.
• Place the oysters in a baking tray that has been lined with Rock salt.
• Wash red bell pepper and Jalapeno peppers and wipe dry.
• Rub with a little olive oil and place them on a cookie sheet spread on a tray.
• Increase oven to broil and place tray under the broiler.
• Broil the peppers till the skin breaks. Let it cool down and then peel the skin.
• Next, dice the peppers finely after removing the insides. Use a knife to remove the seeds of the pepper as they are very hot and the essence may remain in your hands.
• Mix well olive oil, lime juice, chopped parsley, peppers, breadcrumbs and grated Romano cheese together.
• Spread equally on top of each oyster. Bake at 450o in an oven for eight to ten minutes or until light brown and serve.

Shrimp Scampi Recipe

Here is another recipe that is ideal for Valentine’s Day dinner with your beloved. The Shrimp Scampi recipe is the perfect way to show your beloved how much you care to make such exotic foods and also showcase your extraordinary cooking skills! Here’s how to make shrimp scampi at home in the least of time.Ingredients

• 2 pounds jumbo Shrimp
• 1/2-cup Butter
• 1-teaspoon salt
• 3 cloves crushed garlic
• 2 teaspoons lemon peel
• 2 tablespoons lemon juice
• 1/4-cup Parsley

How to Make

• Put butter, garlic and lemon juice in a sauce pan and melt together. Let it settle until ready to cook.
• Peel shrimp and add to above sauce and sauté for about 4 minutes until it is cooked. Sprinkle parsley as you cook.
• Garnish with parsley and lemon wedges.
• Spoon excess sauce from pan over shrimp and serve.

Bombay Shrimps Recipe

Shrimp in a spicy sauce a delicious Indian food. Estimated cooking time: 40 minutes 

Ingredients:

1 lb medium sized raw shrimps

• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tbsp tamarind paste
• 1/4 tsp turmeric powder
• ¼ tsp red chilli powder
• 2 tbsp veg oil
• 3 cloves garlic (whole)
• ½ cup coconut milk
• 1 tbsp finely chopped cilantro

• 2 fresh finely chopped green chillies
• salt to taste

Bombay Shrimps Cooking Instructions:

• Peel the shrimps.
• Put them in a bowl and add garlic, ginger, tamarind paste, turmeric, salt and chilli powder to it.
• Mix well and keep aside for 10 minutes.
• Heat the oil in a frying pan.
• Add whole cloves of garlic. Stir until brown.
• Add shrimps in it and stir for 1 minutes so that the shrimps also get brown.
• Add coconut milk, cilantro and green chillies.
• Turn the heat off as the sauce begins to simmer.
• Serve on bed of steamed rice.

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