Recipes Included On This Page Rainbow Trout with Jasmine Rice and Citrus Vinaigrette Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rainbow Trout with Jasmine Rice and Citrus Vinaigrette Recipe By : Courtesy Cache Cache Bistro Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rainbow trout -- cleaned and 1 heads removed Salt and black pepper 2 cups all-purpose flour 2 tablespoons olive oil 1 tablespoon olive oil 1 teaspoon butter Jasmine Rice -- recipe follows Citrus Vinaigrette -- recipe follows Jasmine Rice: 3 cups Jasmine rice -- rinsed 3 1/2 cups cold water 3/4 cup finely diced onion 1 bay leaf Salt White pepper Citrus Vinaigrette: 1/4 cup Champagne vinegar 3/4 cup fresh citrus juice -- plus more if desired [lemon, lime, orange or a combination] 1 tablespoon finely chopped shallots 1 tablespoon Dijon mustard 2 1/2 cups canola-olive oil blend [1 1/4 cups each or your preference)] Salt White pepper Steamed fresh seasonal vegetables -- accompaniment Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette. Jasmine Rice: Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout. Citrus Vinaigrette: Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired. Prep Time: 30 minutes. Inactive Prep Time: 5 minutes. Cook Time: 38 minutes. Yield : 4 servings Source : "Food Network Episode#: AD1B22" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 8 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 15g Fat (31.6% calories from fat); 24g Protein; 48g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 91mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Red Thai Curry Shrimp with Golden Pineapple and Steamed Jasmine Rice Recipe By : Chef de Cuisine Cliff Wharton Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Curry Paste: 3/4 cup red chile 1 cup lemongrass -- chopped 1/4 cup galangal, see note 1/2 cup garlic -- chopped 1/2 cup onion -- chopped 1/2 tablespoon shrimp paste 1/2 cup olive oil 1/4 tablespoon coriander seeds -- toasted For Sauce: 2 cups curry paste -- (see recipe above) 4 cans coconut milk -- (10 ounce) 1/2 cup palm sugar 3/4 cup fish sauce For Shrimp: 10 shrimp per person -- peeled and deveined [26-30 shrimp per pound] 1 tablespoon fresh pineapple per person -- cut into 1/2-inch cubes 1 tablespoon olive oil Prepare the Curry Paste: In a blender, combine all ingredients. Purée until all ingredients are thoroughly blended. Pour mixture into a large stockpot and cook over a low flame for about 4 hours. Set aside. Prepare the Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a simmer over low heat. Simmer for 45 minutes. Set aside. Prepare the Shrimp: In a sauté pan over medium heat, add the olive oil. Once the oil is hot, add the shrimp and sauté until they are almost pink. Quickly add the sauce and the pineapple cubes. Continue cooking for about 5 minutes. To serve: Place 4 ounces of jasmine rice in the center of each plate. Pour shrimp curry, approximately 10 shrimp per person, over rice. Garnish with a julienned kaffir lime leaf. Yield : 10 servings Source : "Adapted by StarChefs.com" S(MC Format by Chupa Babi): "052505" Recipe By: Chef de Cuisine Cliff Wharton of TenPenh Restaurant — Washington, D.C. Contributed to the FareShare Gazette by Chupa; 9 June 2005. www.fareshare.net Art's Note: According to Penzeys: A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes. The flavor is similar to ginger, but more flowery and intense. Use small amounts when starting out. Its flavor combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 657 Calories; 63g Fat (84.4% calories from fat); 6g Protein; 20g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 1446mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 12 1/2 Fat; 1/2 Other Carbohydrates.

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