RecipeFeed.Com - Seafood Recipes

Gow Gees

RecipeFeed.com — 2008-10-06T05:24:36+01:00

Stephen Ceideburg ----------------------------SWEET AND SOUR SAUCE---------------------------- 1 c Water
1/2 c White vinegar
1/2 c Sugar
1/4 c Tomato paste
4 ts Cornstarch
----------------------------------GOW GEES---------------------------------- 1 oz Dried mushrooms
Boiling water 48 Wonton wrappers (about 1
-pound) 2 oz Shrimp
4 oz Uncooked boneless lean pork
3 Green onions
2 ts Soy sauce
1/2 ts Grated pared fresh ginger
-root 1 sm Clove garlic, crushed
3 c Vegetable oil
Here's a Chinese appetizer that looks great--crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small
saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. . Keep sauce warm. For Gow Gees: 2. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie
cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Remove shells and back veins from shrimp. Finely chop shrimp, pork,
onions and mushrooms with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. Place level teaspoon (5 mL) pork mixture onto center of each wonton
circle. Brush edges with water. Fold circles in half over filling, pressing edges firmly together to seal. 6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F
(190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.

Greek Fish Baked In Grapevine Leaves

RecipeFeed.com — 2008-10-06T05:24:36+01:00

Karen Mintzias 5 md Whole fish; cleaned
- heads left on 2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt & freshly ground pepper 3 Anchovy fillets; rinsed
- minced or mashed 2 tb Butter
15 lg Grapevine leaves
Lemon slices & fennel leaves Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator. Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

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Fish Broth with Oysters and Saffron

RecipeFeed.com — 2008-10-06T05:24:36+01:00

1/4 c Butter, unsalted
1 md Onion, coarsely chopped
1 1/2 ea Carrots ***
3 ea Celery ***
2 sm Leeks ***
6 ea Parsley stems
2 ea Garlic, cloves, crushed,
-- peeled 2 ea Bay leaves
1/2 ts Juniper, berries
1 lg Tomato, cut into wedges
3 lb Bones, fish, and trimmings
1 c Wine, white, dry
6 c Water, cold (approximately)
1/4 ts Salt (or to taste)
4 ea Clams
8 ea Oysters, shucked
1 oz Mung bean threads **
8 ea Radicchio leaves
1/4 ts Saffron threads
** Soak the mung bean threads (also called cellophane noodles) in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside. *** Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes. Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste. Heat 4 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 2 oysters in each bowl. Ladle warm broth into bowls and add 2 tablespoons mung bean threads. Add radicchio leaves and saffron and serve. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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