Recipes by their Ingredients

white onion

  • Cajun Shrimp and Corn Hush Puppies

    Cajun Shrimp and Corn Hush Puppies
    Cajun Shrimp and Corn Hush Puppies
    (Serves 8)

    1 cup yellow corn meal
    1 tblsp all purpose flour
    1/2 tsp baking soda
    2 tsp onion powder
    1 tsp sugar
    1/2 teaspoon creole seasoning
    1 egg, beaten
    5-6 tblsp buttermilk
    1 cup corn niblets
    8 ounces chopped, cooked shrimp
    1 Serrano Chili, deseeded and minced
    2 tblsp white onion, minced
    2 tblsp sun dried tomatoes, minced
    1 green onion, thinly sliced (optional)
    Vegetable Oil for frying


    NOTES:
     

    Heat oil to 350 degrees.
    Mix all ingredients together, except the buttermilk. Once ingredients are mixed well, add the buttermilk a tblsp at a time until the entire mix just sticks together. You don't want it wet.

    Drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.

  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)

    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Salmon Mousse

    Salmon Mousse

    Salmon Mousse


    (Serves 60)

    6 cups fully cooked salmon chunks or 6 cans (45 ounces or 2+3/4lb) salmon, drained, bones and skin removed If cooking fresh: add to a small bowl the following ingredients, mix and pour over salmon, add a pan of water to the oven, then bake at 250 degrees for 15 minutes (up to 10 minutes longer for thicker cut of salmon): 2 tblsp olive oil,
    1¼ tsp salt,
    pepper, to taste
    2 tsp parsley, minced
    2 tsp basil, minced
    2 tsp dill, minced
    2 tsp lemon zest, minced
    1 shallot, minced

    Let the salmon cool:
    6 packages (48 ounces) cream cheese, softened
    12 tablespoons chicken stock
    12 tablespoons sour cream
    6 tablespoon finely chopped white onion
    6 teaspoon lemon juice
    3 teaspoons salt
    12 tablespoons minced fresh dill for garnish OR 2 oz caviar

    NOTES:

    In a large Mixer, beat cream cheese, chicken broth and lemon juice until smooth.
    Add the salmon, sour cream, onion and salt, mix well until blended.

    Pipe into shells or onto crackers, etc.
    Refrigerate for at least 2 hours.

    Sprinkle with dill or top with caviar.

  • Sofrito

    Sofrito
    Sofrito
    (Makes @43 oz)

    5 medium white onions, diced
    5 cloves of garlic
    1 red bell pepper
    1 green bell pepper
    ½ cup olive oil
    2 oz tomato paste


    NOTES:

    Add olive oil to a medium low heated pan, add everything but the tomato paste and saute until soft and carmelized lightly, about 30 minutes. Stir in the tomato paste and heat for another 5 minutes.