http://hiphopcookbook.com/recipes Tue, 08 Feb 2011 01:13:19 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 http://hiphopcookbook.com/recipes/soup/thai-shrimp-and-tofu-soup/ http://hiphopcookbook.com/recipes/soup/thai-shrimp-and-tofu-soup/#comments Wed, 01 Oct 2008 00:44:56 +0000 nicole http://davidandnicole.ca/recipes/soup/thai-shrimp-and-tofu-soup/

1/2 lb shrimp, shelled, deveined, butterflied

1/2 cake soft tofu, cut in small cubes

2 thai chilis, seeded, minced

2 tbsp fish sauce

sea salt and cracked pepper

5 cups chicken stock

the zest and juice of 1 lime

1 tbsp sambal oelek

2 tbsp cilantro, minced

1. Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
2. Add the tofu and simmer 3 minutes.  Add the shrimp, cover, and remove from the heat.  Let stand for 10 minutes.  Add the cilantro and check the seasoning.Serve.

]]> http://hiphopcookbook.com/recipes/soup/thai-shrimp-and-tofu-soup/feed/ 1 http://hiphopcookbook.com/recipes/meat/coconut-mussels/ http://hiphopcookbook.com/recipes/meat/coconut-mussels/#comments Sun, 06 Apr 2008 03:50:58 +0000 nicole http://davidandnicole.ca/food/meat/coconut-mussels/

2 lb mussels, scrubbed and debearded

1 tbsp olive oil

1 shallot, minced

1" ginger, peeled, minced

1 tbsp thai red curry paste

the zest of half a lime

the juice of half a lime

sea salt and cracked pepper

1/2 can coconut milk

1 cup chicken stock

1/2 tsp coriander

1. Heat the olive oil in a large pot.  Saute the shallot, and the ginger until tender  Stir in the in curry paste.
2. Add the coconut milk and chicken stock, the zest, and lime juice.  Bring to a simmer.  Season with salt and pepper.
3. Stir in the coriander.
4. Add the mussels.  Cover and cook on high heat, shaking the pot occaisionally for 5 minutes.
5. Discard any mussels that didn't open.  Serve with the liquid and some bread.

]]> http://hiphopcookbook.com/recipes/meat/coconut-mussels/feed/ 1 http://hiphopcookbook.com/recipes/meat/thai-mussels/ http://hiphopcookbook.com/recipes/meat/thai-mussels/#comments Sun, 02 Dec 2007 19:27:21 +0000 nicole http://davidandnicole.ca/food/meat/thai-mussels/

2 lb mussels, scrubbed, debearded

3 tbsp butter

2 jalapeno or serrano chilies, minced

6 cloves garlic, sliced

1 tbsp fish sauce

1 1/2 tbsp oyster sauce

sea salt

1/2 tsp sugar

1/3 cup dry white wine

juice of half a lemon

1 warm baguette

1. In a stock pot heat the butter until melted.
2. Add the chilies, and the garlic and stir until fragrant.
3. Stir in the fish saue and oyster sauce and season with sea salt.
4. Add the sugar and pour in the dry white wine. 
5. Add the mussels.  Cover and cook, shaking the pot frequently, for 3 minutes.
6. Remove all the opened mussels, discarding any that remained closed and divide between 2 bowls.  Pour on the sauce.
7. Serve with the baguette.

]]> http://hiphopcookbook.com/recipes/meat/thai-mussels/feed/ 1 http://hiphopcookbook.com/recipes/meat/scallops-amandine/ http://hiphopcookbook.com/recipes/meat/scallops-amandine/#comments Wed, 03 Jan 2007 22:10:49 +0000 nicole http://davidandnicole.ca/food/meat/scallops-amandine/

1 lb thawed large scallops

salt and white pepper

curry powder

butter

1/4 cup slivered blanched almonds

the juice of half a lemon

1. Sprinkle the scallops with curry powder. Season the scallops with salt and pepper.
2. Melt 2 tbsp of butter in a large non-stick skillet.  Add the scallops and the almonds. Cook the scallops on high heat for 1 1/2 minutes each side. 
3. Sprinkle with the lemon juice.
4. Serve.

]]> http://hiphopcookbook.com/recipes/meat/scallops-amandine/feed/ 0 http://hiphopcookbook.com/recipes/appetizers/mussels-with-baguette/ http://hiphopcookbook.com/recipes/appetizers/mussels-with-baguette/#comments Thu, 07 Dec 2006 08:01:41 +0000 nicole http://davidandnicole.ca/food/appetizers/mussels-with-baguette/

1/4 lb butter

2 shallots, minced

2 cups dry white wine

sea salt and cracked pepper

6 lb mussels, scrubbed and debearded just before serving

1/4 cup parsley, minced

1 baguette, sliced

1. Heat the butter in a large pot over medium high heat.  Add the shallot and cook for 3 minutes. 
2. Add the wine and bring to a boil.
3. Season with salt and pepper.
4. Add the mussels and cover.  Cook for 10 minutes, shake.  Add the parsley.  Shake again.
5. Add another tablespoon of butter.
6. Serve with the baguette, to dip.

]]> http://hiphopcookbook.com/recipes/appetizers/mussels-with-baguette/feed/ 0 http://hiphopcookbook.com/recipes/grains-rice/pistachio-risotto/ http://hiphopcookbook.com/recipes/grains-rice/pistachio-risotto/#comments Fri, 10 Nov 2006 21:52:16 +0000 nicole http://davidandnicole.ca/food/grains-rice/pistachio-risotto/

1/2 cup mozzarella, cubed

olive oil

butter

1 cup raw Arborio rice

1/3 cup dry vermouth

3 1/2 cups chicken stock

1/4 cup parmesan cheese, grated

1/2 lb shrimp, raw, deveined, shelled, rinsed in water, drained

 the juice of 1/4 lemon

1 shallot, minced

2 garlic cloves, crushed

1/2 tsp cayenne

cracked pepper

sea salt

1. Heat 1 tbsp butter with 1 tbsp olive oil in a dutch oven.  Add the garlic and shallot and saute until tender.  Stir in the rice.  Saute 4 minutes
2. Add the vermouth and stir until absorbed
3. Heat the stock.  Add to the rice gradually over 20 minutes, stirring until absorbed after each addition. 
4. Add the cheeses. 
5. Meanwhile, heat 2 tbsp butter in a skillet and saute the shrimp.
6. Sprinkle with cayenne and season with sea salt and cracked pepper.
7. Serve the risotto, topped with the shrimp.    Serve.

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