Shannon's Cookbook

Galangal is a rhizome with culinary and medicinal uses, best known for its appearance in Southeast Asian cuisine. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Lemon grassis widely used as an herb in Asian cooking. It has a citrous flavour and can be dried and powdered, or used fresh. It is usually finely sliced and added to recipes or it may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. In my humble opinion, there are no sufficient substitutes for galangal or lemon grass in this recipe. Measurements are approximate. 1 lb white fish (I used pollock) olive oil 2 cups chicken broth 1 can coconut milk 1 tablespoon galangal, julienned 1 tablespoon lemon grass, thinly sliced ¼ cup cil...

I didn't really follow a recipe for any of this, just tossing together what I like. When I asked my fiancé what sauce he wanted, he said he wanted mustard and sour cream. I made up a sauce with regular mustard, sour cream and some steak seasoning. It was very tasty and went well with the fish and potatoes. Batter 1/2 cup plain flour ½ cup cornmeal Cajun seasoning 1 egg, beaten lightly ½ cup buttermilk milk fresh lemon juice Mix buttermilk with lemon juice and Cajun seasoning. Marinate fillets one hour. Remove and dry on paper towels. Mix the flour and cornmeal with Cajun seasoning in a wide flat bowl. Mix one egg with a splash of milk. Fish 1 lb. fish (I used fresh perch) Heat 1/4-inch of oil in a large frying pan. Dip fillets in egg wash, then in flour/cornmeal mixture. Fry until golden brown, about 5 minutes per side. Drain on paper towel. Roasted Potatoes 6 small new potatoes, halved olive oil your favorite seasonings (I used steak seasoning) Toss potatoes and the rest. Bake at...

1 c. buttermilk 1 T. cajun seasoning (or to taste) 1 t. cajun mustard 1 T. hot sauce (optional) 1-2 lbs. catfish fillet 1 c. flour 1/2 - 1 c. corn meal Vegetable oil Remoulade (recipe follows) Mix buttermilk, seasoning, mustard and hot sauce. Check for taste. Marinate fish 2-8 hours. Mix flour and corn meal. (You can also add more cajun seasoning to the breading if you like). Dredge fillets in flour mix and fry in oil til nice and crispy. Drain on a rack over paper towel. Serve with remoulade or hot sauce. Or both, as I do. Remoulade 1 cup mayo 2 T green onion, minced 1 clove garlic, minced 1 t. horseradish 2 T. cajun mustard (or other spicy mustard) 3 T. ketchup 1 t. hot sauce 1 t. worcestershire 2 T. fresh lemon juice pinch of salt and cayenne 1 T. oil Blend all ingredients, let sit in the fridge at least an hour before serving. Taste and adjust as desired. Served with coleslaw and cornbread. (I like it with homemade macaroni and cheese too). Yum! Variation: you can use all flour if ...

While cooking this, the fragrance of the curry and spices was out of this world! 2 T olive oil, divided 1 cup thinly sliced onion 3 garlic cloves, minced 1 t ginger 1 hot chili, (I used a cayenne. Serranos are good too) 1 t curry powder 1 t ground coriander 1 t ground cumin 1/2 t turmeric 1/4 t black pepper 1 cup canned diced tomatoes 1 t salt (or to taste) 1 1/2 lbs firm white fish fillets (I used frozen pollock) 1/2 can lite coconut milk 1/2 cup water (if needed. The fish generates a lot of moisture when cooking so you may not need it) chicken bouillon freshly chopped cilantro (to your taste) 1. In a large frying pan, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned. Add the ground spices, tomatoes, bouillon and salt and saute another 15 minutes until the tomatoes are soft. Stir in a couple leaves of cilantro. 2. Meanwhile, in a seperate large pot, heat olive oil til very hot. Lay the fish pieces in a single layer ...

When I first heard of "fish tacos" I thought " What a way to ruin a good taco ." But then I found this recipe while searching for healthy dishes, and thought it sounded fabulous. I was right. The ingredient list seems extensive, but these are actually quite easy to prepare and assemble. For the best flavor, use only fresh and high quality ingredients where you can. This is one of those recipes where doing this really pays off. 2 lbs mahi mahi Marinade 1/2 cup vegetable oil 3 T fresh lime juice 5 t chili powder 1 1/2 t each: ground cumin, ground coriander, minced garlic salt to taste flour or corn tortillas Black Bean Southwestern Slaw (recipe follows) Chipotle Pico de Gallo (recipe follows) Mexican sour cream Start the slaw at least two hours in advance: 2 cups green cabbage, shredded fine 1 small can black beans, rinsed and well drained 2 T minced red onion 2 t fresh lime juice 2 t honey 2 t minced jalapeños 2 t chopped cilantro sea salt, to taste Start the fish a...