Ingredient: scallions

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Jerk Chicken

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 Jerk Chicken
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Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
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Instructions
  1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Recipe Notes

Pimento wood sticks and chips are available at www.pimentowood.com

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Three Teacup Chicken

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 Three Teacup Chicken
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
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Cajun Quiche

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 Cajun Quiche
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Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
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Rating: 0
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Instructions
  1. Line a 10-inch pie plate with the crust. Crimp edges and bake for 5 minutes in a preheated 425 degree oven. Remove and cool slightly.
  2. Rinse and drain the seafood. Arrange on bottom of pie shell and sprinkle with onions. Top with cheese.
  3. Whisk the eggs with the cream and seasonings. Pour into pie shell.
  4. Place in oven and reduce heat to 375 degrees. Bake 30-40 minutes. Let cool slightly before cutting.
  5. This can be served in wedges for a meal, or in small pieces for appetizers, if desired.
Recipe Notes

I'm thinking that you can use fresh, cooked shrimp and crab meat instead, or possible substitute one or both for some combination of andouille sausage, boudin, tasso, or fish.  You can put anything in a quiche, but the custard needs to be right or it just won't work out.

9.27.18:  Original recipe called for 6 oz. each canned shrimp and crab meat.

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Nutrition Facts
Cajun Quiche
Amount Per Serving
Calories 651 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 310mg 103%
Sodium 1001mg 42%
Potassium 189mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 25g 50%
Vitamin A 38%
Vitamin C 11%
Calcium 41%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.