(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Fish Grilled & Smoked, by John Manikowski

Makes 2 Cups

This sauce makes a tasty hors d'oeuvre, simply spread on toast or on little pumpernickel cocktail breads, found in the deli section of a supermarket in long, slim loaves. It is also a good dip for cut vegetables. Mixing 2 to 3 tablespoons into rice as it cooks enhances the flavor greatly. I like to swirl it in just before serving chowders or fish soups to give them more body and intense flavor. The sauce may be prepared ahead and will keep, refrigerated, for up to 3 days

To further highlight the flavors, consider using large shrimp, grilling them first, and then following the recipe. Galangal, also called Thai ginger, has a wonderful "zing" to it, a hot quality that does not require the addition of hot peppers. If you cannot find galangal, substitute ginger and add a little chili powder.

2-inch piece galangal, in chunks (or substitute ginger)
3/4 cup cooked cocktail shrimp (70-90 count), tailless
1 tablespoon low-sodium soy sauce
1/4 cup tangerine juice (or substitute orange juice)

1. Process the galangal in the bowl of a food processor for 1 minute, or until finely processed.

2. Scrape down the sides, add the shrimp, and pulse for about 30 seconds, or until thoroughly combined.

3. Add the soy sauce and juice and puree until smooth

4. Use immediately or transfer to a covered container and refrigerate.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages