GREEN CURRY FRIED CHICKEN WITH SMOKED OYSTER AIOLI
Steps:
- For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn. Blend the toasted spices in a spice grinder. In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth. Add the grapeseed oil and blend until emulsified.
- Marinate the chicken in the green curry for 1 hour.
- Add the buttermilk and marinade for 1 more hour.
- For the aioli: Shuck the oysters carefully, reserving their liquor. Strain the liquor through a coffee filter. Use the strained liquor to rinse the oysters and remove any sediment or bits of shell. Strain the liquor one more time, and pour over the cleaned oysters.
- Place the eggs, garlic and oysters into a tall, round container. Add a quarter of the oil and, using an immersion blender, blend until emulsified. Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth. Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke. Place the container over an ice bath. Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke. Allow the smoke to infuse until it completely dissipates. Taste and smoke again if you would like a more pronounced smoke flavor. Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
- For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
- Place the yolks into a vacuum-sealed bag and compress under full pressure. Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour. Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
- Chill the mixture in an ice bath until completely cooled. Pass the custard through a fine mesh strainer. It should have a thick, smooth texture. Reserve in a squeeze bottle or piping bag.
- For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour. Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves. Chill the mixture over an ice bath until completely cool.
- Use the mixture to brine the sea urchin for 10 minutes. Remove the sea urchin from the brine and blend with the mirin. Place the mixture in a dehydrator programmed to the medium setting. When the sea urchin is completely dry, blend in a spice mill.
- For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using. Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Strain the chicken from the buttermilk and dust in the flour. Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
- Season the fried chicken with the sal de gusano and sea urchin powder. Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top. Serve over the smoked oyster aioli.
EASY CURRY RICE
Simple and nice rice dish.
Provided by nickval2010
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g
SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF
Provided by Lillian Chou
Categories Wok Mushroom Rice Shellfish Vegetable Side Steam Stir-Fry Thanksgiving Dinner Stuffing/Dressing Meat Sausage Seafood Oyster Fall Winter Gourmet Sugar Conscious Dairy Free
Yield Makes 8 (side dish) servings
Number Of Ingredients 15
Steps:
- Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
- Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
- Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
- Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
- Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
- Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
- Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
CURRIED RICE WITH SMOKED OYSTERS
This is a great tasty salad that goes well on the side with a steak.. I got this out of the local paper.
Provided by Latchy
Categories Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, vinegar, lemon juice, sugar, curry powder, shake together and season to taste.
- Pour the dressing over the hot rice toss thoroughly and let cool.
- Add other ingredients and mix well.
CURRIED RICE WITH SMOKED TROUT
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
- Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.
Nutrition Facts : Calories 427 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 237 milligrams, Sodium 348 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 20 grams
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
OYSTER-AND-RICE DRESSING
Provided by Craig Claiborne
Categories casseroles, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
- Meanwhile, prepare the chopped vegetables and bread crumbs.
- Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
- Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 2 grams, TransFat 1 gram
SMOKED OYSTER & RICE STUFFING
Make and share this Smoked Oyster & Rice Stuffing recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F degrees.
- Place rice in a 9-by-13-inch casserole.
- In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
- Bring to a boil and pour over rice.
- Cover tightly with foil and bake for 30 minutes, or until rice is tender.
- Meanwhile, in a Dutch oven, heat oil over medium heat.
- Add leeks, onion and celery.
- Cook, stirring occasionally, until tender, about 10 minutes.
- Add garlic and cook, stirring, for 1 minute more.
- Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
- Stir into rice.
- Season with salt and pepper.
- (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).
Nutrition Facts : Calories 200.2, Fat 2.3, SaturatedFat 0.4, Cholesterol 6.7, Sodium 65, Carbohydrate 34.9, Fiber 1.3, Sugar 1.6, Protein 6
More about "curried rice with smoked oysters recipes"
SMOKED OYSTER DIRTY RICE "DON'T YOU DARE CALL IT DIRTY ...
From sweetsavant.com
Servings 4Total Time 20 minsEstimated Reading Time 2 mins
- Chop the scallions, red bell pepper, cherry bomb pepper and garlic and saute them in the canola oil
CURRIED RICE RECIPE | HOW TO MAKE CURRIED RICE - THE SPICE ...
From thespicehouse.com
4.5/5 (2)
10 BEST SMOKED OYSTER APPETIZER RECIPES | YUMMLY
From yummly.com
SMOKED SALMON AND CURRIED RICE BOWLS WITH CUCUMBER RAITA ...
From joanne-eatswellwithothers.com
KONKANI STYLE KALWANCHE TONAK RECIPE - OYSTER CURRY BY ...
From archanaskitchen.com
10 BEST SMOKED OYSTERS RECIPES | YUMMLY
From yummly.com
SMOKED OYSTERS WITH OLIVE OIL, SEA SALT AND SCALLIONS - A ...
From unclejerryskitchen.com
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
CURRIED RICE WITH RAISINS RECIPE - THE SPRUCE EATS
From thespruceeats.com
KEDGEREE: CURRIED RICE, SMOKED FISH, & BOILED EGGS - WILD ...
From wildgreensandsardines.com
SMOKED OYSTERS? : BABYLEDWEANING
From reddit.com
OYSTER CURRY RECIPES - OYSTER OBSESSION™
From oyster-obsession.com
RECIPE THAI RED CURRY OYSTERS AND COCONUT CREAM
From importfood.com
CURRIED OYSTERS - MEATS AND SAUSAGES
From meatsandsausages.com
RECIPES WITH CANNED SMOKED OYSTERS - CREATE THE MOST ...
From recipeshappy.com
SMOKED OYSTER CUPS | RECIPE | SMOKED OYSTERS, APPETIZER ...
From pinterest.com
CANNED SMOKED OYSTER RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SMOKED OYSTER RECIPES (THE BEST!) - OYSTER OBSESSION
From oyster-obsession.com
BEST CURRIED RICE RECIPE - HOW TO MAKE CURRY RICE
From delish.com
SMOKED OYSTER PASTA RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SMOKED OYSTERS NUTRITION RECIPES
From recipesforweb.com
15 BEST OYSTER RECIPES - THE SPRUCE EATS
From thespruceeats.com
SAVORY WILD RICE & OYSTER CASSEROLE RECIPE - PAULA DEEN
From pauladeen.com
SPICY FRESH OYSTERS - THE CURRY GUY
From greatcurryrecipes.net
SMOKED OYSTER HORSERADISH SAVOURIES - SEAFOOD EXPERTS
From seafoodexperts.com.au
EASY OTTOLENGHI: FISH RECIPES | FISH | THE GUARDIAN
From theguardian.com
SMOKED OYSTER DIP | SMOKED OYSTERS, OYSTER RECIPES ...
From pinterest.ca
THE 10 BEST OYSTER MUSHROOM RECIPES - BOSS OYSTER
From bossoyster.com
SMOKED OYSTER PâTé | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
OYSTERS AND RICE | EDIBLE CAPE COD
From ediblecapecod.ediblecommunities.com
CHEESY CURRY OYSTER STEW | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CURRIED RICE WITH SMOKED OYSTERS RECIPE - WEBETUTORIAL
From webetutorial.com
OYSTER AND WILD RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
SMOKED OYSTER ROLL : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
GREEN CURRY RICE WITH SALMON RECIPE | EASY & FAST SALMON ...
From fultonfishmarket.com
OYSTER STEW [VIDEO] IN 2022 | SPICY CHICKEN RECIPES ...
From pinterest.com
HOW TO COOK SMOKED OYSTERS IN CURRY – CULTUREKURRY ...
From culturekurry.com
#oysters #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #rice #seafood #easy #dietary #pasta-rice-and-grains #shellfish #3-steps-or-less
You'll also love