BEER BATTER FRIED FLOUNDER WITH MY TARTAR SAUCE

PORTIONS: 2

INGREDIENTS

8 oz. flounder filet cut into thin strips

1 tbsp. cornstarch

BATTER

1/3 cup all-purpose flour

1/3 cup cornstarch

¾ cup very cold beer. The colder the better

½ tsp. salt

METHOD

Season the fish strips the way you like it.

Dip the fish strips in cornstarch

HOW TO MAKE THE BATTER

Mix flour, cornstarch, salt and beer forming the batter.

Dip the fish strips in the batter and fried them until it has a golden color.

Serve with tartar sauce

TARTAR SAUCE

½ cup mayonnaise

½ tbsp. capers chopped

7 chopped green olives

1 tsp. horseradish

1 tbsp. chopped cilantro.

1 tbsp. spicy Dijon mustard

Just mix all ingredients together.

SEAFOOD PLATTER WITH STIR FRY RICE NOODLES (VERMICILLI)

PORTIONS: 2

INGREDIENTS

8 oz. shrimps, peeled and deveined

4 oz. flounder cut in small pieces

2 cups rice noodles (vermicelli, cellophane noodles)

2 tbsp. vegetable oil

1 minced garlic clove

1½ tsp. minced ginger

2 Szechuan dry hot peppers triturated

½ cup orange peppers

1½ cups pea pods

1 cup oyster mushrooms

1 cup napa cabbage cut in pieces

1 tbsp. soy sauce

1 tbsp. oyster sauce

½ tbsp. chopped cilantro

METHOD

Place the noodles in a bowl and cover with warm water. Let it soak water until are soft but not too soft. Strain the noodles.

In a small frying pan heat 1 tablespoon of the oil and sauté half of the garlic and ginger. Add and sauté the flounder and shrimps with half of the cilantro.

In a wok or frying pan heat the rest of the oil and add the rest of the garlic and ginger, cook it for a few seconds. Add orange peppers, pea pods and oyster mushrooms, stir fry for 2 minutes. Add the napa cabbage and stir fry for ½ minute. Add the rice noodles, soy sauce and oyster sauce. Mix well.

Serve the stir fry noodles with vegetables and arrange on top the shrimps and flounder.

CAMARONES Y LENGUADO CON SALTEADO DE VEGETALES Y FIDEOS DE ARROZ CHINO

PORCIONES: 2

INGREDIENTES

1/4 kg. de camarones descascarados y desvenados.

125 g. de lenguado u otro pescado durito como reineta

2 tazas de fideos de arroz chinos.

2 cda. de aceite de vegetal.

1 diente de ajo picado fino.

1½ ctda. de jengibre picado fino.

1 ctda. de cacho de cabra triturado

½ taza de pimientos amarillos cortados en cuadros.

1½ taza de vainas con arvejas tiernas.

1 taza de hogos ostras u otro tipo de champiñones.

1 taza de repollo cortado en cuadros.

1 cucharada de salsa soja. (sillao)

1 cucharada de salsa de ostra.

½ cucharada de cilantro picado.

MÉTODO

Poner los fideos de arroz a remojar con agua templada hasta que queden blandos pero no muy blandos.

Colar los fideos y separar.

En una sartén pequeña calentar 1 cucharada de aceite y freír la mitad del ajo y jengibre con los camarones y pescado hasta que queden cocinados. Añadir  un poquito del cilantro.

En un wok o una  sartén grande calentar el resto del aceite y freír el resto del ajo y jengibre por unos segundos. Añadir y saltear los vegetales. Agregar los fideos junto con la salsa de soja y ostra, salteando y mezclando bien. Los vegetales deben quedar al diente, no los sobre cocine.

Servir en el plato los fideos salteado con los vegetales y poner  encima los camarones con el pescado. Rociar encima el cilantro picado.

STIR FRY WALNUT CHICKEN TANGERINE

PORTIONS: 2

MARINATE FOR CHICKEN

8 oz. chicken breast cut in strips

½ tbsp. soy sauce

1 tbsp. cornstarch

INGREDIENTS

2 tbsp. peanut oil or vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1 small onion diced

1 dry hot pepper triturated

¼  yellow pepper

½ cup oyster mushrooms

1 celery rib thinly sliced

½ cup pea pods

2 tangerine oranges, separate segments

¼ cup walnuts

SAUCE

1 tsp. honey

1½ tbsp. soy sauce

½ tsp. rice wine vinegar

1 tbsp. rice wine

4 tbsp. chicken broth

METHOD

In a bowl mix all the ingredients for the sauce.

Marinate the chicken with the soy sauce for 1 hour. Mix the chicken with the cornstarch.

Heat the oil in a wok or frying pan and stir fry the chicken until it has a golden brown color.

Add ginger, garlic, onions, hot dry pepper and cook for 1 minute. Add the vegetables and stir fry until the pea pods have a bright green color. Do not overcook the vegetables.

Add the tangerines segments, walnuts and sauce. Cook for a minute, mix well and serve.

PORK AND CHICKEN MEATBALLS WITH FIRE CRACKER SAUCE

YIELD: 12 MEATBALLS.

INGREDIENTS FOR THE MEATBALLS

8 oz. ground pork

8 oz. ground chicken

2 minced garlic cloves

½ cup finely chopped onions

1 tbsp. chopped cilantro

1 egg beaten

½ cup Panko bread crumbs

½ tsp. paprika

½ tsp. ground pepper

1½ tbsp. salt

FIRE CRACKER SAUCE

½ cup hot sauce

1 cup brown sugar

2 tbsp. apple cider vinegar

¼ tsp. salt

½ tsp. red pepper flakes

METHOD

MEATBALLS

Weight and cut ingredients for the recipe.

Spray with vegetable oil a baking sheet pan.

Preheat the oven at 450° F.

Mix all the ingredients together and make 12 meatballs. Arrange the meatballs in the baking pan and brown the meatballs in the oven. Turn the meatballs around to cook them evenly.

SAUCE

In a small pot mix all the ingredients for the sauce. Bring it to a boil. Reduce the heat and let it simmer for 6 minutes.

Place the meatballs in the sauce and let it simmer for a few minutes

TO SERVE

You can serve the meatballs as appetizer. Place the meatballs in small platter, pour sauce over it and place a toothpicks on top the meatballs.

You may serve it like a main dish with mashed potatoes.