Portuguese Hake in Aspic (Pescada en Gelia) Recipe
 

• 2 pounds (1 kg) hake section, cleaned
• Cucumber Sauce (see recipe below)
• Court-bouillon
• 1 fresh chilli pepper, chopped
• 1 mild green pepper, sliced
• 1 medium onion, finely sliced
• 3 tablespoons lemon (or fresh lime) juice
• 1 lemon wedge
• A little each thyme and basil
• Several sprigs of parsley
• 1 teaspoon salt
• Several peppercorns
• 3 celery stalks with leaves
• Aspic
• 3 tablespoons chicken broth
• Gelatin, as required
• 3 tablespoons lemon juice

How to cook Portuguese Hake in Aspic (Pescada en Gelia):

Cut the pieces of hake into steaks about 1 inch (2 1/2 cm) thick, not more.

Take a wide earthenware or other cooking vessel, large enough to accommodate the pieces of fish side by side.

Into it put 2 1/2 pints (1 1/2 liter) water and the ingredients for the Court-bouillon.

Bring this to the boil and let it simmer for 20 minutes.

Slide in the pieces of the hake, bring back to the boil and continue simmering until the fish is cooked (10 minutes or less).

Remove the hake, rid it of skin and bone and divide it into bite-size pieces. Strain the stock. This should yield nearly 1 3/4 pints (1 liter).

Add the chicken broth and the gelatin (following the directions on the packet as regards quantity and method). Add also the capers and the lemon juice.
Arrange the pieces of hake in an attractive and shallow dish so that they almost fill it. Pour the stock gently over the fish, which it should just cover, filling the dish almost to the brim.

A little chopped parsley or some thin slices of cucumber with scalloped edges can be placed on top as decoration.

Put the dish in the refrigerator to set. This will probably take 4 hours, but allow 6 or 8 to be sure.

Bring the Hake in Aspic to table in its dish and serve separately a Cucumber Sauce.

Cucumber Sauce Ingredients:

• 1 large cucumber
• 1/2 pint (1/4 liter) double cream
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped chives

How to cook Cucumber Sauce:
Pare the cucumber and cut it into fine slices or thin strips.
Drain these well and pat them dry with a towel.
Beat the cream until it is stiff. Add the lemon juice to it gradually, then the onions and chives (with salt if needed), stirring throughout.
Combine all this with the cucumber and chill it slightly before serving.

Hake with Herbs Baked in Foil
 

• 4 x Filets of hake
• 1 tbl Lemon juice
• 2 tbl Chopped parsley
• 1 tsp Chopped rosemary
• 1 tbl Chopped basil
• 1 tbl Chopped shallot
• Paprika
• Salt and pepper to taste

Method :
1. Season fish filets with salt and pepper.
2. Cut squares of parchment paper or kitchen foil 4 times the size of each filet.
3. Place each filet in a paper or foil square.
4. Mix the herbs with the lemon juice.
5. Place about 1 tablespoon of the herb mixture on top of each filet.
6. Fold paper or foil to make it like a package and close the fish well inside,but leaving space between the fish and the paper. The package should look like a half moon.
7. Place packages in pan and bake in preheated 350 degree oven for 25 minutes.

Baked Hake
 

Ingredients

• 6 Hake Steaks
• Salt and Black Pepper
• Juice of ½ a Large Lime
• 3 Tablespoons of Cooking Oil
• 14 or 16oz Can of Tomatoes
• 1 Large Onion
• 1 Clove of Garlic
• 1 Small Green Pepper Marjoram

Method
1. Wipe the steaks thoroughly and arrange them in a single layer in a buttered ovenproof dish.

2. Sprinkle them with salt and freshly ground pepper, and pour on the strained lemon juice.

3. Add one tablespoon of cooking oil and cover the dish with buttered foil.

4. Bake in the center of an oven pre-heated to 350oF (gas mark 4) for 25 minutes.

5. Meanwhile, chop the tomatoes; peel and finely chop the onion and the garlic.

6. Wash the pepper, remove the stalk, ribs and seeds; chop the flesh into small pieces.

7. Heat two tablespoons of cooking oil in a large frying pan. Add the onion, garlic and pepper and fry over low heat for 5 minutes.

8. Blend in the tomatoes; season to taste with salt, freshly ground pepper and marjoram. Simmer for a further 10 minutes.

9. Remove the fish from the oven and drain off most of the liquid. Pour the onion and tomato mixture over the fish and return the dish to the oven for 10 minutes.

Poached Shark Remoulade Recipe
 

Ingredients:

• Shark Filets
• Sliced Onion (optional)
• Water
• 2 tablespoons Lemon Juice
• 2 tablespoons Tarragon Vinegar
• 2 tablespoons Prepared Mustard
• 2 tablespoons Horseradish
• 1 tablespoon Chopped Parsley
• 1 teaspoon Paprika
• 1/4 teaspoon Cayenne
• 1 cup Oil
• 1/4 cup Finely Chopped Celery
• 1/4 cup Finely Chopped Green Onion
• 1 tablespoon Minced Capers

Directions:
Place shark filets in deep baking pan. Top with onion slices, if desired. Add water until pan is half full. Bake at 450 degrees for 45 minutes

Serve with Remoulade sauce. To make the sauce, mix lemon juice, vinegar, mustard, horseradish, parsley, paprika and cayenne. Pour in oil slowly, beating constantly. Then add celery, green onion and capers. Makes 1 3/4 cups.

Cajun Shark
 

Ingredients:

• 1 1/2 pound shark, cut into bite sized pieces
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1/8 teaspoon crushed red hot pepper

Directions:

Saute garlic in olive oil until golden; discard garlic. Pat shark dry on paper towels. Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes. Remove to a warm plate.

Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring occasionally. Add shark to pan, sprinkle with the crushed red pepper.

Heat stirring for 1 minute. Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added.

Marinated Shark Steaks
 

• 1 1/2 lbs. Shark Steaks
• 1/4 cup olive oil
• 3 Tbsp. soy sauce
• 1 Tbsp. Dijon mustard
• 1 Tbsp. lemon juice
• 1 clove garlic, minced
• 1 tsp. minced ginger
• 1/4 tsp. pepper

Combine all ingredients except fish. Place fish and marinade in plastic bag. Seal and refrigerate at least 1 hour. Broil 3 inches from heat, 4 to 5 minutes per side. Baste while cooking.

Fragrant Toronean Tuna/Shark Steaks
 

• 4 x - 6 shark, tuna, or halibut steaks
• 4 tbl (60 ml) olive oil
• 1 tbl (15 ml) ground cumin
• 1 tsp (5 ml) chopped fresh parsley
• 1 tsp (5 ml) chopped fresh cilantro (coriander)
• 1 tsp (5 ml) chopped fresh mint
• Salt and freshly ground pepper to taste

Method :
Brush the steaks with olive oil. Combine the remaining ingredients in a small bowl and rub into both sides of the steaks. Grill over hot coals or under the broiler until firm and cooked through.

Bayou Shrimp Creole
 

• 1 c Salad oil
• 1 Stalk celery, diced
• 5 c Onions, sliced
• 1 c Chili sauce
• 1 ts Curry powder
• 3 Lge. bay leaf
• 2 pk Frozen sliced okra
• 2 cn Tomatoes (#303)
• 3 lg Green peppers, sliced
• 1 Stalk celery leaves, chopped
• 1 ts Thyme
• Salt, red & black pepper
• 1/2 c Chopped parsley
• 5 lb Shrimp, cleaned & deveined

Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly.

Curried Okra
 

• 1 lb Okra; cut 1 inch lenghts
• 2 md Onion; minced
• 4 tb Vegetable oil
• 1/4 ts Cumin seeds
• 1/4 ts Turmeric
• 1/3 ts Ground red pepper
• 2 ts Ground coriander
• 1/2 ts Graram masala
• Salt; to taste

Wash and cut okra. Heat 4 tablespoons salid oil and fry cumin seeds a second, add onions and cook for 10 minutes, until ligh brown. Add okra, turmeric, red pepper, coriander and salt. Mix. Cover and cook over medium for 10 minutes. Add garam masala and cook covered for another 10 minutes.

Baked Okra
 

Ingredients:

• 1 pound fresh baby okra (no longer than 1-1/2 inches long)
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 1 clove garlic, peeled and chopped
• 2 seeded, peeled, and diced tomatoes
• 1 tablespoon lemon juice
• 1 pinch each salt and black pepper

Directions:

Trim the okra by cutting the stem off close to the top. Wash them very well in cold water, and dry them off completely.

Heat 1 tablespoon olive oil in a saucepan. Saute the okra in the oil over high heat for 3-5 minutes, then remove from pan to paper towels.

Heat the other tablespoon olive oil in the saucepan. When hot, add the chopped onion and saute for 2-3 minutes. Add the garlic and saute for another 2 minutes. Add the diced tomatoes and stir together until the mixture boils. Turn down to a simmer, add the lemon juice, salt, and pepper. Let simmer for 30 minutes.

Place a spoonful of the sauce on the bottom of a serving dish. Place the okra on the sauce, and cover with the remaining sauce before serving.

Dry Indian Okra
 

Ingredients:

• 1 pound okra
• 3 tablespoons vegetable oil
• 1/2 teaspoon Coriander seeds
• 1/2 medium onion
• 2 plum tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 pinch cayenne
• salt and pepper
• 1/2 lime, juiced

Directions:

Trim stem end and bottom tip of each okra fruit then cut each fruit into pieces about 1 inch long. Heat vegetable oil in a large saute pan over medium high heat. Finely dice onion. Place coriander seeds in oil for about 10 seconds until fragrant then add okra and onion. Saute for about 10 minutes stirring occasionally.

Meanwhile cut tomatoes in half and squeeze out seeds. Discard seeds and roughly chop tomato. After 10 minutes reduce heat on okra to medium and add tomatoes to pan along with cumin, coriander, cayenne, a sprinkle of salt and some black pepper.

Continue cooking for another 10 minutes. Add lime juice and taste for seasoning adding more salt or pepper if necessary.

Lady Fingers Okra
 

Ingredients:

• 3 cups Fresh whole okra
• 1/4 cup Tomato chopped
• 1/4 cup Red onion chopped
• 1 tablespoon Fresh ginger root finely Chopped
• 1/4 cup Vinegar

Directions:

Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes).

Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes onions and ginger root. Serve chilled.

Creole Spiced Seafood Gazpacho
 

This isn't IP perfect, but close!!!

• 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
• 2 red peppers, rough chopped
• 2 medium yellow onions, rough chopped
• 2 cucumbers, peeled and rough chopped
• 4 stalks celery, rough chopped
• 1/4 cup minced shallots
• 2 tablespoons minced garlic
• 2 tablespoons grated fresh horseradish
• 1/4 cup chopped fresh cilantro
• 2 cups V-8 juice
• 1/2 cup to 1 cup Absolute Pepper Vodka
• 2 tablespoons Worcestershire sauce
• 1 dash Liquid Crab Boil
• juice of 4 lemons
• salt and pepper
• 1/4 cup brunoise parsnips
• 1/4 cup brunoise red onions
• 1/4 cup brunoise red peppers
• 1/4 cup brunoise celery
• 1/4 cup brunoise cucumbers
• 1/2 cup extra-virgin olive oil
• 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)
• 1 pound medium shrimp, peeled, tail-off, and cooked
• 1 pound lump crab meat, picked for cartilage
• 1 pound lobster meat, cooked and diced
• 1 cup fresh herb salad

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad

Spicy Vegetable Soup
 

Lynn's Malawgatany, also called "Rasam" (pronounced RUSSUM) in some parts of India, is an excellent tonic for the winter flu and cold season! If you don't have all day to stand by the soup pot - and who does at this time of year?! - this is a perfect crockpot recipe.

2 tablespoons sesame or corn oil
6 white onions, peeled and cut into rings
4 cloves of garlic - roasted and then chopped
4 - 5 cups vegetables of your choice (ie., green peppers, carrots, etc.) chopped
1 habanero chile, chopped (OPTIONAL - only use for SUPER HOT soup!)
4 tomatoes - chopped (add a small can of tomato paste for a richer stock)
teaspoon red pepper
teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
tablespoon tobasco
gallon of water
1. Heat the oil in a large stockpot and quickly saute onions, garlic.
2. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point.
3. Add chopped tomatoes and heat for approximately 10 minutes.
4. Mix all spices into vegetable mixture.
5. Add water to soup pot and bring to boil. Simmer for approximately 4 hours.

Spicy Vegetable Soup
 

this is a perfect crockpot recipe.

• 2 tablespoons sesame or corn oil
• 6 white onions, peeled and cut into rings
• 4 cloves of garlic - roasted and then chopped
• 4 - 5 cups vegetables of your choice (ie., green peppers, carrots, etc.) chopped
• 1 habanero chile, chopped (OPTIONAL - only use for SUPER HOT soup!)
• 4 tomatoes - chopped (add a small can of tomato paste for a richer stock)
• teaspoon red pepper
• teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• tablespoon tobasco
• gallon of water

1. Heat the oil in a large stockpot and quickly saute onions, garlic.
2. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point.
3. Add chopped tomatoes and heat for approximately 10 minutes.
4. Mix all spices into vegetable mixture.
5. Add water to soup pot and bring to boil. Simmer for approximately 4 hours.