Combine shrimp and marinade; let stand 30 minutes. Heat WOK over high heat. Add 2 tbsp of oil, coat WOK. Add shrimp, green onions, garlic and ginger; stir fry 2 to 3 minutes or until shrimp turns pink. Remove from WOK. Heat remaining oil in same WOK add pork. Stir fry 1 minute, or until […]

Pound the octopus in order to tenderize it, and cut into cubes. Saute the onions in1/4 lb butter until golden brown; add garlic, bay leaf, oregano, fines herbes, and octopus. Saute for a few more minutes; then add tomato paste, whole tomatoes and wine. Stir well, cover and simmer over low fire for one hour, […]

Melt the butter in a saucepan. Remove from heat, stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve over hot cooked rice. If desired, serve […]

In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 […]

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the […]

Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in 13×9-inch glass baking dish at 425 degrees 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with […]

Mix everything except the fish together. Place fish in deep dish and pour the mixture oevr it. Refrigerate for 4-6 hours.

Calories per serving: 424 Fat grams per serving: 14 Approx. Cook Time: 1:15 * To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell […]

Cover sole with milk; cook over low heat 5 minutes. Drain, reserving milk. Melt 1/4 cup butter. Place grapes in casserole dish. Place sole over grape layer. Melt remaining butter: blend in flour. Add reserved milk, stirring constantly, over low heat until thick. Add salt, white pepper & celery salt; pour over fish in casserole. […]

1) Place all ingredients in bowl and marinade for 30 minutes at room temp. 2) Alternate shrimp and bok choy on skewers. Place on oven proof platter. 3) Broil 12-14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired. Serve with tartare sauce.