Rosemary-Garlic Marinade

This is a quick and easy marinade that works well for most types of meat. I like it particularly well with fatty fish like Salmon. See Serving suggestions for how to use it.

Ingredients	Quantity	Preparation
Fresh Rosemary Leaves	4 Tbs	Chopped fine
Garlic	2-3 tsp	crushed (~4 cloves)
Olive oil	1/2 cup
Lemon Juice	2 tsp
Dijon Mustard	1 tsp	optional

Method:

1. Put it all together in a small bottle and shake the life out of it! Or, stir in a bowl, and then put in a bottle so you can refrigerate it.

Use about 1 tsp on each serving of meat.

Serving suggestions:

1. Salmon Steak: Heat a pan on Medium heat. Once heated, add steak. Brush 1 tsp of the marinade on the top. After 5 minutes, flip the steak and continue to cook for another 5 minutes.
2. Salmon Filet: Put filet skin down on aluminium foil sheet. Brush 1 tsp of marinade on top. Fold the foil over to fully enclose the fish and seal by folding the edges. Cook on a pan on medium high heat or in a George Foreman for 5 minutes for filets up to an inch thick.
3. Steak: I use cheaper cuts about 1/2 inch thick. After you rub in any spices of your choice, brush 1 tsp on top of steak once you start cooking. Apply just on one side.
4. Chicken Breast: Just like the salmon filet, use 1 tsp on a thin breast (less than inch thick). Cook about 7 minutes on a pan or in a George Forman.

Variations:

1. Try adding balsamic vinegar, or crushed ginger for a more interesting flavor.

Have any other ideas? Leave a comment & let me know!

UPDATE: March 1st, 2010

Note that you really only need to use it on one side of all of your meats.

Paella!

I've tried various versions of paella, and I've finally settled on this one. I think what I like most about it is how it blends different types of meats. Give it a go and let me know.

It helps if you have a large paella pan. If you don't, you can either halve the quantity and use a large frying pan, or just use a large, deep pot. If you do use the pot, make sure to stir occasionally to ensure all of the paella gets heated more or less evenly.

Ingredients	Quantity	Preparation
Chicken	1 lbs	Chopped into pieces or strips
Sausages (I prefer spicy chicken)	1 lbs	Diced
Shrimp	1/2 lbs	Peeled & Deviened
Mussels	1 pound	Debearded & Scrubbed
Rice	2 cups	Rinsed
Olive oil	As needed (not more than 1/4 cup)
White Onions	1 piece	Diced
Red Peppers	1 large	Cut into strips
Tomatoes	2 pieces	Crushed
Garlic	1 tbs	Crushed
Chicken Stock Cube	1 piece
Chilli Powder	1/2 tsp
Paprika	1/2 tsp
Turmeric	1/4 tsp
Salt & Pepper	To taste
Frozen Peas	1 cup
Parsley	1/4 cup	Leaves only

Method:

1. Heat a little bit of olive oil in a frying pan.
2. Smoke the red peppers and shrimp (if not already cooked) and set aside.
3. Add the chicken & the sausages. Stir until you hear that the frying has started.
4. Stir in the chopped onions and garlic. Fry away gently for another 5 or so minutes until the onions start to change color. Turn off the flame.
5. Add 6 cups water to another deep saucepan and throw in the mussels. Boil for 5-10 minutes or until all shells are open.
6. Strain the mussels, leaving the liquid in the pot and set aside. Discard any mussels that do not open.
7. Add chicken stock cube and turmeric to the water & bring to a simmer.
8. Meanwhile, heat up the paella pan (or large stockpot) and add the contents of the pan containing the chicken, onion and garlic.
9. Once these start sizzling, throw in the rice and tomatoes. Make sure to spread evenly with a spatula.
10. Pour in enough of the yellow stock to cover the rice and a little more. Stir and boil very gently.
11. Add the spices, frozen peas, and arrange the mussels, shrimp and strips of red peppers around the pan.
12. Sprinkle the salt and pepper around the pan.
13. Cover and allow the paella to cook gently for around 20 minutes, turning the pan occasionally to ensure even heating. Add more stock if required to ensure rice cooks.
14. Garnish with parsley and serve!

Makes 8-10 servings, depending on how hungry your guests are.

Serving suggestions:

1. The paella can be reheated and served in a large frying pan. Just cover the pan with a lid or foil and put it on very low heat for 15-20 minutes.

Variations:

1. Experiment with the meats. Instead of doing all chicken, try a mix of chicken and fish or even rabbit.
2. Also, you could use clams instead of or in combination with the mussels.

Good Luck!

Steamed Mussels

Adapted this one from a few youtube videos saw. I had plenty of mussels left over after making the Paella (coming soon!) but nothing to do with them, so I came up with this! Tastes great and is fun to serve and eat in a group!

Ingredients	Quantity	Preparation
Mussels	1 pound	Debearded & Scrubbed
Butter	3 tbs
White Onion	1 small piece	Diced
Garlic	1 tsp	Crushed
Red Peppers	1/2 piece	Diced
Tomato	1 piece medium	Crushed
Sparkling Cider	1/2 cup
Vinegar	1/4 cup
Lemon	1 medium
Parsley	1/4 cup	Chopped
Cumin	1/2 tsp
Curry Powder	1 tsp	Optional

Method:

1. Heat a pot on medium heat that's deep enough so that the closed mussels would only fill it up half way. If you overfill, the mussels will open up and may pop out of the pot!
2. Add the butter. Once it melts, add the onions, garlic and parsley and stir.
3. After 2-3 minutes when the onions start to become translucent, add the cider and increase the heat a bit.
4. Once the mixture starts simmer, add the mussels. Cover and steam for 5-10 minutes, till all the mussels have opened up.
5. Drain and remove the mussels, being careful to save the juice in the pot. Discard any that have not opened after 10 minutes in the pot.
6. Remove and throw the top half of the mussels. Arrange the bottoms in a flat dish that's at least an inch deep.
7. Coming back to the liquid, add curry powder, cumin, red peppers and tomato to the pot and bring to a boil on slow heat. Let it simmer for 15 to 20 minutes, being careful to not let it dry out.
8. Once the mixture is ready, pour evenly over the mussels in the dish and top with juice of squeezed lemon. You're ready to serve!

Makes ~6 servings, depending on the size of the mussels.

Serving suggestions:

1. Instead of pouring the mixture over the mussels, serve it in a separate bowl. Allow your guests to scoop it up with the mussels!
2. Garnish each mussel with a thin slice of lemon and a bit of parsley to make it look more appealing.
3. Keep a spoon handy to allow your guests to pile on the sauce into the mussels. Some people are finicky with their hands.

Variations:

1. I used sparkling cider as the base for the sauce. You could use dry white wine, apple juice, or even water. Experiment around for different flavors!

Bon Apetite!

Shrimps on a Life Raft

This is a great shrimp & bruschetta appetizer! The beauty of this one is, it can be made up to a day in advance and then just toasted before serving without any loss in flavor.

Ingredients	Quantity	Preparation
Cooked small shrimp (71-90 count)	18 pieces (3 per serving	Defrosted
Red Bell Pepper	1/3 cup	Diced
Onion (yellow/white)	1/3 cup	Diced
Garlic	1/3 cup	Diced
Goat Cheese	To sprinkle	Crumbled
Cherry Tomatoes	1/2 cup	Halved
Pasta/Tomato sauce	1/2 cup	Try a Sweet Peppers sauce if you can find one
Olive oil	1/4 cup
Bruschetta	6 1-inch thick slices
Fresh ground pepper	To taste
Oregano	To taste

Method:

1. Line serving dish with aluminium foil.
2. Brush or gently dip bread slices in olive oil, and lay them in the serving dish, oily side up.
3. Heat oil in a small saucepan on Med-High.
4. Add onions and garlic. Fry & stir till the onions start to look clear.
5. Add shrimp, red peppers, tomatoes and pepper. Fry & stir for ~2 minutes.
6. Reduce heat to low. Add tomato sauce and oregano, and cover.
7. After 5-10 minutes, when the sauce becomes thick, remove from oven and spoon over bread.
8. Sprinkle goat cheese over generously.
9. Cover & refrigerate until 30 minutes before serving.
10. Before serving, preheat toaster oven to 450 F / 230 C.
11. Pick up the bruschetta using the foil and place in oven.
12. Once cheese starts to brown, remove and serve!

Makes 6 servings.

Serving suggestions: None

Variations:

1. Try using different cheeses, like feta.
2. Spread over flatbread to make a pizza!
3. Stuff in a hollowed-out dinner roll.
4. Try ranch sauce instead of the pasta sauce.