Thai Shrimp

Thai food is a balancing act. It's the perfect combination of the five flavor elements: spicy sweet, sour, salty and bitter and typically uses the freshest ingredients available. They are often served with a side of Jasmine rice which, in my opinion, is genius because it ensures that you get all of that Thai goodness down to the very last drop.

This red curry dish is so easy you can make it for a weeknight meal but it's fancy enough to have it for a dinner party.


Ingredients:
1 T. Butter
2 Tomatoes, Seeded & Chopped
2 Cloves Garlic, Minced
1 T. Ginger, Minced
1 C. Coconut Milk, Unsweetened
1 T. Thai Red Curry Paste
1/4 C. Cilantro
2 t. Salt
1 # Shrimp, Peeled & De-veined
Juice of 1/2 Lime

Method:

1. Melt butter in medium saute pan. Add tomatoes, then garlic and ginger. Saute for 2 minutes to allow garlic to cook a bit.

2. Add coconut milk and red curry paste, whisking to dissolve the paste.

3. Add cilantro, salt and lime juice.

4. Add shrimp & cook until pink.

5. Test seasoning, adding more salt, pepper and lime juice to your taste. Serve over rice and garnish with cilantro.

Swordfish w/ Balsamic Brown Butter Sauce

I don't know many people who dislike delicious & elegant food-but I DO know lots of people who dislike making it. To some, the words "homemade" and "elegant dinner" combined in the same sentence sends waves of panic through their bodies. Even the thought of it puts unnecessary pressure on the cook to make involved and elaborate dishes which they think are sure to WOW! their guests.


But sometimes, less is more.



This swordfish dish is not only delicious with it's rich brown butter sauce, but it's also easy peasy. Follow the directions and you will surely have success-and happy guests.

Ingredients:
1 Stick Unsalted Butter
3 T. Balsamic Vinegar
1 t. Honey
1 T. Dijon Mustard
6 Swordfish Steaks (each about 3/4 inch thick, 6 oz)
Olive oil
2 T. Drained Capers
Chopped tomatoes (optional)

Method:
1. Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat.
2. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper.
3. Brush fish with oil; sprinkle with salt and pepper.
4. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Sauté just until opaque in center, about 4 minutes per side. Transfer to plates; tent loosely with foil to keep warm. Repeat with remaining fish.
5. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

As seen on Bostonist.com Recipe from Epicurious.com.

Tropical Mahi Mahi

Wait-can you hear that? No? Close your eyes and listen carefully: A warm breeze gently rustles the palm trees and drifts over your tan skin. Sparkling blue waves crash into stark white sand; in the distance you hear hula music and laughter.

Aloha! You've arrived…

Ok, so maybe you can't hop a plane to Hawaii today, but you can take a vacation from the beef stew and pasta you've been eating all winter. This Mahi Mahi recipe is a step in the right direction. To guarantee the freshest fish, try Wulf's Fish Market in Brookline.

4 Mahi Mahi Steaks-each 3/4 inch thick

1/3 C. Orange Juice, preferably fresh

3 T. Lime Juice (About 2 Limes)

2 T. Honey

1/4 t. Salt2 Cloves Garlic, crushed

Method:
1. In a large zip lock bag or non-reactive dish (glass works best) combine all of the ingredients and add the fish. Marinate in the refrigerator for 1 hour. You can leave the fish in the marinade a bit longer, but don't go past 5 hours.

2. Set oven to broil. Spray a broiler pan rack with nonstick cooking spray. Reserving the marinade, remove fish from bag and place it on the rack. Broil for 12-15 minutes turning and brushing with marinade after 5 minutes. Cook until fish is flaky. Serve with Pineapple Salsa.

Serves 4.

Pineapple Salsa

2 C. Fresh Pineapple (Last week Haymarket had them for $1 each!)

1/2 C. Red Bell Pepper

1/2 C. Green Bell Pepper

1/2 C. Red Onion

3 T. Fresh Cilantro, Chopped

1 T. Rice Wine Vinegar

1/4 C. Scallions (Green Onions)

1/8 t. Crushed Red Pepper Flakes

Salt and pepper to taste

Method
Coarsely chop all ingredients and combine in a bowl. (Non-reactive-remember, glass works best!) Refrigerate until cold.

*

As seen on Bostonist.com. Photo from Wikimedia Commons.