Thyme and
Citrus Baked Salmon Filets
Submitted
by: JoyC
 |
1/2 tablespoon Olive oil
2 (4 oz.) fresh salmon filets
1 tablespoon minced fresh thyme |
1/2 tablespoon minced fresh grated
orange ring
salt to taste
freshly ground pepper to taste |
| Preheat oven to 400°F. Put
oil on bottom of baking dish and rub salmon in oil. Combine
thyme and orange rind and rub over fish. Season to taste with
salt and pepper. Bake approximately 15-18 min until gently firm
to the touch. Do not overbake. The fish should be rare to medium
rare inside. Makes 2 servings. |
Spicy
Shrimp with Basil
Submitted
by: JoyC |
1 teaspoon white
peppercorns
2 garlic cloves, finely chopped
1 1/2 tablespoons coarsely chopped cilantro
1 tablespoon minced fresh ginger
1 or 2 fresh Thai or serrano chiles, minced
1 1/2 teaspoons finely grated lime zest |
1 teaspoon salt
2 tablespoons vegetable oil
1 pound medium or large shrimp, shelled and deveined
2 tablespoons soy sauce
1 cup holy basil leaves or 1/2 cup torn Italian basil leaves
plus 1/2 cup torn mint leaves |
In a small dry skillet,
toast the peppercorns over moderate heat just until fragrant,
about 1 minute. Transfer to a mortar and coarsely crush. Add the
garlic, cilantro, ginger, chiles, lime zest and salt and pound
to a coarse paste. Heat the oil in a large skillet. Add the
paste and stir-fry over high heat for 30 seconds. Add the shrimp
and stir-fry until opaque throughout, about 2 minutes. Stir in
the soy sauce. Transfer to a bowl, add the basil and serve.
Serves 4.
Note: Serve with steamed jasmine rice. |
Crazy For You Crab Newburg
(Delectable crab in a creamy Sherry sauce
served on a bed of rice)
Submitted
by: LisaW |
6 oz.
(175g) white crabmeat
3 oz. (75g) long grain rice
quarter pint (150ml) double cream
1 oz. (25g) butter |
2 egg
yolks
4 tablespoons Sherry
salt to taste
paprika to taste |
| Melt the butter in a
frying pan then add the crab meat and fry gently for 2 minutes.
Put the egg yolks and the cream in a bowl and beat together.
Stir in the Sherry into the crabmeat then slowly stir in the egg
and cream mixture. Season with salt and add a pinch of paprika.
Cook gently for 5 minutes without boiling. Boil the rice in
salted water until tender, drain and arrange on warmed serving
platter. Arrange the crab mixture in the center of the rice and
serve. Makes 2 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|