Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing

Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing

I never know where I’m going to find a wonderful new recipe to add to this collection.  This one was discovered on a Facebook page for a Foodie group in Chicago.  They have a group that meets and prepares dinner together.  This recipe was made for their April event that focused on Thai cuisine.  A member named Kin Lui prepared this dish for their group and it received rave reviews.  I don’t know Kin Lui and will post more credit information when I receive it.

Now that the temperatures are heating up, this is a perfect and refreshing dish to serve on a hot afternoon.

By the way… this photo doesn’t do this dish justice… it’s very colorful and fresh looking.  My flash wasn’t cooperating when I took this photo.  Will try again next time I make it – which will be VERY soon!

8 servings

• 2 stalks lemon grass trimmed, top one-third pf stalks discarded, remaining stalk thinly sliced
• 1 piece fresh galangal or fresh ginger, minced
• 2 shallots halved lengthwise, sliced thinly crosswise
• 1/2 cup fresh sprigs of cilantro, washed and coarsely chopped
• 1/2 cup fresh mint, washed and coarsely chopped
• 3/4 pounds squid skinned, tentacles left whole, body cut into 1 inch rings (optional)
• 2/3 pounds fresh medium shrimp shelled, deveined, butterflied
• 2/3 pounds sea scallops (optional)
• 2/3 pounds sea bass fillet cut into 1 inch chunks
• 3-4 large lettuce leaves

Hot and Sour Chili-Lime Dressing:

• 10 fresh thai chilies chopped
• 6-8 cloves garlic chopped
• Juice of 2 limes
• 3 tablespoons fish sauce
• 2 teaspoons sugar

Directions for dressing:
1) Pound the chilies and garlic into a paste in a mortar with a pestle, transfer to a medium bowl.
2) Whisk in the lime juice, fish sauce and sugar

Directions for salad:
1) Place lemon grass, galangal, shallots, cilantro, and mint in a large bowl; toss. Set aside.
2)Heat water in a large saucepan to boil.
3) Blanch the seafood, one variety at a time, until just cooked through: 20-30 seconds for the squid; 30 -40 seconds for the shrimp and scallops; 1-2 minutes for the sea bass. Drain well.
4) Add the warm seafood to the herb mixture; add the dressing.
5) Toss to distribute; transfer to a lettuce-lined serving platter.

Read Full Post »

“Bowl of Sunshine” Ginger Butternut Orange Soup

Bowl of Sunshine Soup – Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells… also known as “Grandma Dave.”

For more information on hand-crafted spices, marinades and granolas from Grandma Dave, please visit… www.wholearthspice.com

I continue to be amazed by my good friend David Well’s refreshing, nutritional and delicious creations.  This morning I was struggling with what to post as I’ve been neglecting this website for the last couple weeks.  He read my mind and sent me this wonderful recipe.  I love the name and look forward to including this in my portfolio of family favorites.  Please excuse the stock image… a real photo will be added as soon as I make a batch!

Some Nutritional Benefits:
High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings
Prep time: 45 minutes
Cooking time: approx. 2 hours

Ingredients:

• 1 TB.  olive oil
• 1 large onion, sliced
• 1/4 cup ginger, peeled and sliced
• 2-4 cloves garlic, thinly sliced
• 1 cup rice vinegar or sake
• 1 lg. butternut squash, peeled seeded and rough cut
• 3 quarts H20
• 3 TB. orange zest (orange part of skin only)
• 1/2 bunch cilantro, chopped
• 1/2 bunch scallions, thinly sliced on bias (angle)
• Salt and pepper to taste

Method:
Heat soup pot on medium heat w/olive oil until smoking.
Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.
Add rice wine and simmer for 2-3 minutes.
Add butternut squash and 2 quarts of H20.
Simmer slowly for 2 hours.
Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate.  Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.
Return pureed mixture to rinsed pot, heat and simmer.
Add cilantro, orange zest, and scallions.
Season w/salt and pepper and serve.

Read Full Post »