Not exact matches
oil
per filet Herb rub for catfish — I used: paprika,
basil, marjoram, thyme, oregano,
salt, pepper, and some minced garlic 1/2 lb.
I also used about 1/4 cup of tomato paste, dried
basil + oregano, and fresh parsley [
salt, pepper, sugar
per the recipe].
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea
salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh
basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh
basil leaves, deep fried (for garnish) 4 (approx 1 lemon
per person) lemons, cut into eighths
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp
per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher
salt 5 Thai
basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
easy marinara 1 cup organic tomato sauce (
per serving) 1/2 teaspoon dried
basil (
per serving) 1/2 teaspoon dried oregano (
per serving)
salt and pepper to taste
1 pound raw shrimp, (21 - 25
per pound) 1/4 teaspoon
salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh
basil leaves, finely chopped