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Archive for November, 2010


Jamaican curry crab rundown dish

Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk.

This Jamaican-style Curry Crab Rundown recipe uses chunks of lump crabmeat in a spicy, rich coconut-curry stew…Enjoy!

INGREDIENTS

  • 2 tablespoons canola oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground allspice
  • 3 tomatoes—peeled, seeded and coarsely chopped
  • 1/2 teaspoon minced Scotch bonnet or habanero chile
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 2 cups unsweetened coconut milk (from two 14-ounce cans)
  • 1 cup water
  • 1 pound lump crabmeat
  • 3/4 cup chopped cilantro
  • Grilled naan and hot sauce, for serving

METHOD

In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.

Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

Recipe by Bradford Thompson via Foodandwine.com

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wild mushroom soup

Wild Mushroom Soup made with dried porcini mushrooms, garlic, vegetable stock, leeks, shallots, cream, black pepper and thyme. Wild mushrooms are expensive, but dried porcini have an intense flavour, so only a small quantity is needed.

Ingredients:

  • 2 cups dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, thinly sliced
  • 2 shallots, roughly chopped
  • 1 garlic clove, roughly chopped
  • 8 oz fresh wild mushrooms
  • 5 cups vegetable stock
  • 1/2 tsp dried thyme
  • 150 ml cup double cream
  • salt and freshly ground black pepper
  • sprigs of fresh thyme, to garnish

Method

Put the dried porcini in a bowl, add 250 ml cup warm water and leave to soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not coloured.

Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. A Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan, stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

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Spiny Lobster Bisque

This classic Spiny Lobster Bisque Recipe is a delicious way to enjoy the Caribbean Spiny lobster.

Ingredients:

  • 2 cups of milk
  • 3 cups of cream
  • 4 tablespoons of butter
  • 1/2 cup of tomato puree
  • 1 clove of garlic, minced
  • 1/2 pound of fresh lobster
  • 1/4 cup of all-purpose flour
  • 1/4 cup of minced green onions
  • 1 tablespoon of minced fresh dill
  • 2 tablespoons of dry cooking sherry
  • 1/4 teaspoon of pepper hot-pepper sauce to taste
  • 1 teaspoon of salt

Method

First boil or steam the lobster. Cool and roughly cut the lobster into bite size pieces and set aside. In a large saucepan, melt the butter. Next stir in the green onions and the garlic and saute until the onions are transparent. Now blend in the flour. Cook stirring constantly to blend in with the flour and the butter. Slowly, add in the milk along with the cream, stirring until the mixture is a nice and thick texture. Finally, add the lobster, salt, puree, sherry, tomato, dill weed and pepper. Simmer covered for about 15 minutes.

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