Good morning GUSsunshines! I'm waiting for our sunshine to come through on this post thunderstorm morning. Sort of gray out there. Welp
Where did the time go? Oh, well -- nothing we can do about those passing years. So, I'll be spending my birthday preparing for a tedious hearing against a grumpy judge tomorrow. Then I'm going home and sitting on my arse and watching old Top Chef shows.
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Here's a new food website I found while trolling for recipes: Trissalicious. Trissa is a Filipina who is quite the traveler and loves to cook. Her recipes go from complex to basic but all look delicious.
She does use metric because only three countries in the world don't -- the U.S., Myanmar and some other small country I can't remember. The google is great for conversion tables so not to worry. I have a handy conversion magnet on my refrigerator.
Angel Hair Pasta with Crab, Chilli and Lemon
I use claw crab meat that you can find in the refrigeration section near the fish counter in the grocery store. Don't use the canned stuff near the canned tuna. I wait till it is on sale and a pound can be gotten for 8.99. Very rarely do I get the lump crab -- maybe if I go to COSTCO because it is about double that price. The claw meat is sweet and perfectly fine for this dish.
serves 2
50 ml olive oil
30 grams butter
2 large red chillis (leave the seeds and pith on for a spicier sauce)
4 cloves of garlic, crushed
250 grams fresh crab meat
200 grams fresh angel hair pasta
Zest of one lemon
salt to taste
Fill a large pot with water and bring to a boil. Cook the pasta, if using fresh, around 1 minute, if dry, follow package instructions.
Heat the olive oil and butter in a sauce pan. Add the chillis and garlic and saute for a few minutes over a low heat until fragrant, around 3 to 4 minutes.
Add the crab meat and lemon zest. Season to taste and toss in the pasta. If the pasta seems a bit dry, add some of the pasta water to the sauce (around 50 to 100 ml)
Beef Ribs with Chimichurri
Serves 4
2 kilos beef ribs
1/2 cup brown sugar
1/4 cup salt
50 ml maple syrup
1 cup flat leaf parsley
1/2 cup corriander leaves
1 french shallot, chopped
4 cloves garlic, crushed
1 red chili, chopped
1 tablespoon red wine vinegar
60 ml extra virgin olive oil
Juice of one lime
salt and pepper to taste
Place the beef in a large pot with the brown sugar and salt, cover with water and bring to the boil. Turn down the heat and allow to simmer for 2.5 hours. Remove the beef from the pot and place in the smoker. Drizzle the top with maple syrup.
Smoke the beef for 45 minutes, when done, remove from the smoker and allow to rest for a few minutes.
Heat a pan with some oil and sear the beef ribs, around 3 minutes on each side until nicely browned.
For the chimichurri, combine the remaining ingredients and blend in a food processor.
Serve the beef with the chimichurri sauce.
Zucchini Flowers Stuffed with Ricotta, Herbs and Pine Nuts
Serves 4
These zucchini flowers are a nice vegetarian dish. The ricotta mousse was delicious with the chopped herbs and the pine nuts added some nice texture to the dish.
8 zucchini flowers
250 grams ricotta
1 egg
25 grams pine nuts, crushed
2 teaspoons of mixed fresh herbs – basil, parsley, and mint
salt to taste
160 ml ice cold water
100 grams tempura flour
oil for shallow frying
First remove the yellow stamens inside the zucchini flower by pinching it off.
Make the ricotta mixture by combining the ricotta, egg, pine nuts, fresh herbs and salt to taste. Place in a piping bag.
Pipe the ricotta mixture into each zucchini flower, making sure not to overfill the flowers. Twist the edge of the flowers to seal.
Make the batter by combining ice cold water and the tempura flour. Mix lightly, around 5 to 6 times, making sure not to over mix the batter, it should stay lumpy.
Heat the oil and dip the zucchini flowers into the batter and then carefully lower into the oil. Shallow fry the flowers for around a minute in each side until crispy. Drain on paper towels. Serve with lemon wedges and sprinkle with salt prior to serving
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