Spicyseafoodmeatoverrice Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Steps:

• Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.

Steps:

• Grill garlic and chiles: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth towel under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place in the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves); set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about ¾ cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

Steps:

• Bring water to boil in covered pot for fettuccine.
• Crush garlic.
• Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
• Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
• Add all the raw seafood, and cook for about 2 minutes.
• Cook the fettuccine.
• Wash, dry and mince parsley.
• Add cooked shrimp to the sauce; season with pepper, and heat through.
• Drain fettuccine, and top with sauce; sprinkle with parsley.

Steps:

• Score the squid in a crisscross manner, then cut in pieces.
• Slice meat.
• Combine salt and cornstarch in medium bowl.
• Add squid, meat, and shrimp to cornstarch mixture and mix to coat.
• In small bowl combine sugar, vinegar, sesame oil, wine, soy sauces, ½ tablespoon , cornstarch, water, and green onion sections (green parts).
• Heat the oil in a frying pan or wok.
• Add the asparagus, mushrooms, red bell pepper, and one tablespoon of the water; cover and cook until steamy. Stir-fry briefly, then remove from pan or wok. Wipe wok dry.
• Heat 3 tablespoons oil to pan or wok. Add the garlic, dried chili peppers, and green onions (white parts). Stir-fry until garlic turns golden brown.
• Add squid, meat, and shrimp to pan or wok and stir-fry until separated and cooked.
• Add sugar, vinegar, soy, cornstarch, etc. mixture and return vegetables to pan or wok. Stir-fry to mix well.
• Place on top of rice and serve.

Steps:

• Combine the cake flour, cayenne pepper and dried basil and transfer the mixture to a fairly large flat plate.
• Season the hake fillets to taste with salt and roll each fillet in the cake flour mixture.
• Dip each fillet in the whisked egg and roll in the breadcrumbs.
• Place on a baking sheet and chill for about 15 minutes.
• Fry in heated oil until brown on the outside and cooked inside.
• Sauté the onion and green pepper in a little heated oil until soft.
• Add the rice and stir-fry for about 1 minute.
• Pour over the chicken stock and simmer until the rice is tender and done, adding boiling water if necessary.
• Sauté the mushrooms in a separate pan until done and mix with the cooked rice.
• Add the pecan nuts.
• Spoon the rice onto a serving platter or onto individual plates and place the fish on top.
• Serve with tartar sauce or slices of lemon.

Steps:

• Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
• Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.