Bengali-Style Fish in Yogurt Curry

Italian Shrimp

Italian ShrimpEshu_me

2 pounds large whole fresh shrimp
1 cup olive oil
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons oregano
2 teaspoons rosemary (fresh if possible and use more)
3 bay leaves
25 cloves unpeeled garlic, mashed
1 cup dry white wine
Crushed red pepper to taste

Place all ingredients in a large pot (or skillet) and cook over medium high heat for fifteen to twenty minutes or until shrimp are pink and liquid reduced. Stir occasionally. Serve the shrimp hot with pan juices and use French bread for dipping (essential!!!).

The only change I made was I oven roasted the garlic and then peeled and mashed it. i did not use as much garlic either. The taste was out of this world....

Cheese Biscuits Recipe

Cheese Biscuits Recipe

I prefer Parmesan and plenty of black pepper for these, but feel free to substitute cheddar, feta, or your favorite blue cheese. Instead of scallions you can use chives or olives. This recipe is merely a guideline to making perfect cheese biscuits.

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• dash cayenne
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons baking powder
• 7 tablespoons butter, cold
• 2 scallions, finely chopped
• 3 oz. grated Parmesan cheese
• 3/4 cup buttermilk
• Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)

Method

1 Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
2 Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
3 Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
4 Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using. Bake for 12-16 minutes or until golden.
Yield: 16 biscuits

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Baked Chicken Panzanella

Baked Chicken Panzanella

2 cups chopped cooked chicken
1 can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained
1/4 cup sliced green onions (4 medium)
1 package (5 oz) Italian-seasoned croutons
1/4 cup Italian dressing
3/4 cup shredded Parmesan cheese
1/4 cup sliced fresh basil leaves

Heat oven to 350°F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, green onions and croutons. Drizzle with Italian dressing.

Cover with foil. Bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.

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Broiled Fish with Summer Grape Tomato Sauce

Broiled Fish with Summer Grape Tomato Sauce

Ingredients:

• 1 tbsp olive oil
• 6 cloves garlic, smashed
• 1 lb grape tomatoes, cut in half
• salt and fresh pepper
• 1/4 cup fresh chopped basil
• olive oil spray
• 4 pieces (7 oz each) flounder (or tilapia or sole)

Directions:

In a large skillet heat oil on high heat. Add garlic and cook until golden. Add tomatoes, salt and fresh pepper and reduce heat to low. Simmer for about 15 minutes, add fresh basil and cook another 5 minutes.

Meanwhile, while sauce is simmering, season fish with salt and pepper and lightly spray with oil. Broil or grill fish on medium heat until cooked through. When fish is cooked top with tomato sauce.

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Spicy Tomato Compound Butter

Spicy Tomato Compound Butter

1/2 t smoked paprika
pinch chipotle powder
pinch of kosher salt
3 sundried tomatoes, the dry kind not the kind in oil
1 clove garlic
2 T unsalted butter

Purée all the ingredients until the tomatoes and garlic are well chopped and everything is blended.

Makes about 3 Tablespoons (you can freeze any butter you don't use for another time)

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Spicy, Garlicky Cashew Chicken

Time: 45 minutes, plus optional marinating

1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
1/4 cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of 1 lime, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs and/or drumsticks.

1. In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
2. Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
3. Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
4. Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

From here.