I'll share my recipes if you'll share yours, September 14, 2010

13 years ago

The other night I made fish and chips. I had some beautiful halibut, and where I would have pan fried it, DH wanted deep fried. So, I found this Tempura recipe that was light and easy to make. The fish was wonderful. I will definitely use this recipe again.

Basic Tempura Recipe for Fish and Seafood

Tempura is a Japanese style of deep-frying that uses a featherlight batter and very hot oil to produce a light, crisp crust on anything from vegetables to shrimp to whole small fish such as smelt. Done correctly, it is not greasy at all. I use this for shrimp, chunks of firm fish such as halibut, whole smelt -- even oysters. It is as versatile as it is delicious.

Ingredients:

â¢ 1 pound of seafood, in chunks (whole shrimp or oysters are perfect)

â¢ 1 egg yolk

â¢ 1 cup ice cold sparkling water

â¢ 1/8 t. baking soda

â¢ 1/2 t. kosher salt

â¢ 1/4 cup corn starch

â¢ 3/4 cup rice flour or all-purpose flour

â¢ Peanut or canola oil for frying

Preparation:

Tempura is about preparation and speed, heat and light and air. Remember this and you will succeed and make beautiful, crispy, light and healthy fried seafood -- yes, I said "healthy." Done properly, the oil in the deep-fryer stays in the deep fryer, and you get only a smidge on your food.

Heat your oil to 370 degrees in a fryolator or in a deep, heavy pot with a candy thermometer attached to the side. Do this over medium-high to medium heat.

Create a place for your fried seafood to rest by laying out a paper towel under a rack.

Salt your seafood and set it aside.

Mix your dry ingredients in a bowl, and mix them well.

When the oil is hot -- and not before -- whisk the egg yolk and the sparkling water together, then pour it into the bowl of dry ingredients. You must be efficient from here on in.

Rapidly dip your seafood into the thin batter -- the consistency should be like melted ice cream -- shake off a bit and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot!

Fry for 2-4 minutes, depending on the size of the item.

Listen. Do you hear it roiling, and popping and sizzling? Good. If you hear this sound subside, remove the fish immediately. Do not use over-large pieces of seafood or you will not get this ethereal crust.

Once the seafood is out of the oil, lay it on the rack to drain. Rapidly do another batch and get it in the oil.

If you have more than 1 pound of fish or seafood, make two batches of the tempura batter, and add the liquid to the solid ingredients in the second batch only when you have gone through the first pound of fish -- this keeps the batter fizzy, and the end result light and crispy.

Once you are done, serve at once with cold beer, lemonade or sparkling wine. Dipping sauces are excellent accompaniments, too, but for a really good tempura you really only need a squeeze of lemon or lime.

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Comments (18)

Jasdip
13 years ago
Mediterranean Baked Vegetables
Serve this colourful, tasty vegetable dish hot or at room temperature.

1 lb small eggplants
4 tomatoes
3 zucchini
4 green onions
2 cloves garlic, minced
12 black olives
1 sprig rosemary
salt and pepper
1/3 cup extra-virgin olive oil

Peel off half the eggplant skin in alternating lengthwise strips. Cut eggplant, tomatoes and zucchini into about 1/3" rounds.
Cut green onions into 1" pieces.

In 11"x7" baking dish, in alternating slices, arrange eggplant, tomato and zucchini in rows so they stand on their edges.
Tuck in onion pieces and scatter garlic throughout. Scatter olives over top. Break rosemary into pieces and place on vegetables. Sprinkle with salt and pepper; drizzle with oil.

Cover with foil and bake in 350 degree oven for 1 hour. Remove foil, spoon cooking juices over top and continue baking until vegetables are fully tender and juices are somewhat reduced, about 20 minutes.
Marilyn Sue McClintock
13 years ago
Funnel Cake With Lemon Icing

1 egg
2/3 cup milk
1 1/3 cup flour, sifted
2 T. sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda

Lemon Icing

4 cups powdered sugar, loosely packed
1 cup shortening
1/2 cup unsalted butter
3 T. milk
1 T. water
2 T. lemon extract
Zest of one lemon
Pinch of salt
3 to 4 drops yellow food coloring

Beat egg and add the milk. Sift the flour, salt, sugar, baking powder and baking soda together. Add the egg and milk mixture to this and beat until smooth. Holding your finger over bottom of the funnel, pour some batter into the funnel. Drop batter into a pan of hot 375 degrees oil, swirling it into circles, from the center out. Make each cake 6 inches in diameter. Fry until golden brown. Drain on brown paper and serve.

Note: Funnel should have a 5/8 inch opening. Serve topped with powdered sugar, ice cream, Lemon Icing, or anything else that you can think of.

Lemon Icing: Using an electric mixer, combine all ingredients. Mix until moistened at low speed. Beat 2 to 4 minutes on high speed. Mix until smooth and creamy.

From "Recipes Tried & True by Bobbi Q".

Sue
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We had this for dinner last night. Sure was good. BROWN SUGAR MEATLOAF (Jimmy, my BIL) 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/2 tsp garlic powder 1 tsp worchestershire 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. NOTE: Instead of using a loaf pan, I formed the meat into a loaf. put it in a baking pan and topped with the brown sugar, then ketsup. That way the sauce didn't sit in and get mixed in the grease from the meat and get drained off and thrown away. Worked much better.
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I'll share my recipes if you'll share yours, September 13, 2010
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Nicole, that's my daughter's favorite. She always asked for it for her birthday cake. Here'a another cake: ORANGE COCONUT CAKE 1 box Duncan Hines golden butter cake mix 1 can mandarin oranges, including any liquid in the can (11-oz.) 4 eggs 1/ 2 cup cooking oil like Crisco oil Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool. 1 (20 oz.) can crushed pineapple with juice 1 small package INSTANT lemon pudding mix 1 (7 oz.) package sweetened flaked coconut 1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free) Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly. Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.
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I'll share my recipes, if you'll share yours September 26, 2010
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Three C Bread (Carrot, Cherry and Coconut) Moist and Delicious 3 beaten eggs 1/2 C cooking oil 1/2 C milk 2 C flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 2 C shredded carrots 1 1/3 C flaked coconut 1/2 C cut up maraschino cherries 1/2 C raisins (optional) 1/2 C chopped pecans Combine eggs, oil and milk. Sift flour, soda and baking powder, cinnamon, sugar and salt. Add egg mixture and mix until just combined. Bake in 2 greased loaf pans 55 minutes at 350 degrees or until knife inserted into the center comes out clean. OR bake in five tiny loaf pans for Christmas giving. With 5 pans bake approximately 25 minutes or until the knife inserted into the center comes out clean. Chill before use. This is an unusual and very moist nut bread. It is quite colorful with the various ingredients. You may use the maraschino juice instead of part of the milk makes a very festive loaf. Sue
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glenda_al
13 years ago
Grabbed this as it is a Ginger St Thomas recipe and it has to be great!!!

SPINACH YOGURT QUICHE
Pastry for 9" pie
1 TBL oil
1 medium onion, chopped
1/2 cup sliced mushrooms, optional
1 cup shredded sharp Cheddar
2 egg, beaten
1 pkg (10 Oz) frozen chopped spinach, thawed & pressed to remove excess water
1 cup plain yogurt
1 tsp flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Paprika
Lien a 9" pie plate with the pastry. In a skillet, heat the oil & saute the onions & mushrooms, if using, until tender. spread over the bottom of the crust, then sprinkle w/the cheese. In a medium bowl, combine the eggs, yogurt, flour, salt, pepper & nutmeg & pour over the onions & cheese. Sprinkle the top w/paprika & bake in a preheated 350Â° oven for 45-60 minutes or until a knife inserted in the center comes out clean.~~VT Symphony Cookbook
patti43
13 years ago
The posts about jalapeno jelly yesterday made me remember this recipe. It's just your basic cheese straw recipe formed in a ball, but man, oh man, are they good. (And fast.)

HOT PEPPER JELLY PUFFS

1/2 lb. sharp cheddar cheese, grated
6 Tbsp. (3/4 stick) cold unsalted butter, cut in small pieces
1 c. all purpose flour
1/2 c. hot pepper jelly

Comine first three ingredients in a food processor. Blend in 1 second pulses until it resembles course meal; then run until a ball forms (5-6 seconds). Put in plastic wrap and refrigrate 30 minutes. Heat oven to 400 degrees. Roll dough into 1" balls. Bake on ungreased baking sheet about 5 minutes until lightly colored. Form a depression in top of each ball with a teaspoon and fill with 1/3 tsp. jelly. Return to oven and bake another 5 minutes or until golden brown. Recipes says it makes 6 dozen, but it only made 3 dozen when I made them. I made them for a Christmas gathering and used both red and green pepper jellies.
nicole__
13 years ago
Can anyone else see the Bread & Muffin recipes on The KT Recipe site? Did they get moved?
nodakgal
13 years ago
I make this often, my guys gobble it up like there is no tomorrow!

Crock Pot Round Steak
Cut round steak in serving pieces; dip in flour and season with salt and pepper. Brown in fry pan. Layer in crock pot with 1 pkg dry onion soup mix. Slice and add 3 or 4 onions. Add 1 cup water and 1 tablespoon Kitchen Bouquet. Add a little water to pan meat was browned in and add drippings. Cook in crock pot 5 hours on low. Just before serving remove meat and add 1 cup sour cream.
nicole__
13 years ago
patti43
13 years ago
I don't know why my posts keep disappearing here. I posted for Nicole that if she clicks on the words "Bread and Muffin" the recipes will pop up.
Jasdip
13 years ago
It's the Goblins and Gnomes Patti!
Jasdip
13 years ago
Whatcha talkin about Nicole? There they are plain as day...
;-)

...unless the Gnomes and Goblins are there too!!!
nicole__
13 years ago
Jasdip..patti43....I was gonna look @ one & it had crock pot recipes repeated???? Glad it's fixed!!!!!
............It's NOT Halloween YET....!!!!! lol
glenda_al
13 years ago
User
13 years ago
I just checked it, its working. That site does have some glitches at times.
nicole__
13 years ago
Joanne I really appreciate ALL the work you've done on the site!!!!
I have a NEW cheshire cat,woooooooHooooooo!!! He's cute! Thanks Glenda!!!
Jasdip
13 years ago
Joann,
I hope you know we weren't slamming you or your site.
My reference to Goblins and Gnomes is because of all the problems that happen here at the Table.

You're doing a fantastic job designing and putting this new site together!
patti43
13 years ago
I appreciate it too, Joanne. I can't imagine how much work that must be for you.

Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)
glenda_al
13 years ago
Sure hope joann knows she is so appreciated for all her hard work and so well done!
User
13 years ago
Thanks,

I have enjoyed doing it, plus I get to save my own recipes too!

I'll share my recipes if you'll share yours, September 14, 2010

Comments (18)

Jasdip

Marilyn Sue McClintock

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