It is said that good food is a key to the heart? Indeed, it should be. Especially because we know food is the one way of refueling and boosting our body and soul. Good food rejuvenates us all the time with renewed zeal. Well, it is also no surprise that food is always part of celebrations. The most savory dishes that make a sumptuous meal; ain’t it exciting to think of such feast?
Well there are a bunch of cooks who cook purely for love of cooking while there are a bunch of foodies like me who cook purely for the love of eating all the luscious food on the other hand. Well, both cooks will love these exotic flavors. So try them out and feel the tang, the glaze, the zest and savor each taste because they are fabulous stuff; divinely exotic.
The Zesty Thai Lobster Cuisine
Its piquant, it’s got the extra seasoning, the blend and it’s got the added zip. Best taken with grilled chickens or simple marinades.
- 2 cooked lobster tails
- 1 tbsp of vegetable oil
- 1 1/2 tbsp of Asian Blend
- 4 cups of chicken or fish broth
- 1 tbsp of grated lime skin
- 1/3 cup of long-grain rice
- 1 cup of coconut milk
- 6 large sliced mushrooms
- 2 chopped green onions
- 1 Thai chile
- 1 tbsp of fresh cilantro, chopped
- 2 tbsp of fresh lemon juice
- Garnishes: lime wedge, fresh cilantro
- Separate the lobster meat from its shell and then slice it to start with.
- Heat the vegetable oil on medium heat, stir in the Asian Blend and sauté for a minute. Then add the lemon skin along with broth and stir in the rice too. close the lid on and simmer on reduced heat for about 20 minutes.
- Pour in the coconut milk, stir in the mushroom and cook it as you stir for about 5 minutes.
- Put in the lobster, the green onions, halved chile and also the cilantro which should then be cooked for not less than 5 minutes.
- Turn off the heat, and add lime juice. Garnish and serve.
It’s the salty and sour zest, and aroma that makes it just so scrumptious. This Moroccan dish can maintain its zest with fresh lemon juice too.
- 1/4 cup fresh parsley leaf, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup olive oil (extra virgin)
- 1 tbsp of ground ginger
- 2 teaspoons sweet Hungarian paprika
- 8 saffron threads, grounded
- 2 tbsp fresh lime juice
- 6 ounces of snapper fillets
- 4 peeled tomatoes, seeded & chopped
- 2 garlic cloves, peeled and minced
- 1 tbsp of ground cumin
- 1/2 tbsp of salt
- 1/4 tbsp of fresh pepper, grounded
- 1/4 cup olive oil, extra virgin
- 2 diagonally sliced carrots
- 1 onion, sliced thinly
- 1 tbsp of preserved lemon
- 12 kalamata, pitted
- Garnish: fresh flat parsley leaf
- Mix the first seven ingredients in a bowl large enough to contain.
- Place the snapper fillets in a baking dish and pour the parsley mixture over the fillet evenly. Cover the dish and chill it, turning at least once or more if required.
- Heat the tomato, cumin and garlic over a medium flame and bring it to a boil. Simmer with a reduced heat for about 8 minutes until it thickens slightly but do stir occasionally. Turn off the heat and season with salt and pepper. Set aside.
- Use a Dutch oven to heat the olive oil on medium heat where onion, carrot and tomato is to be added once warm enough. Cook it covered for about 12 minutes, until the carrot is tender.
- Remove the mixture from heat and place the chilled fillet on it. Top fillet with preserved lemon very evenly and then sprinkle olives. Cook it covered again for 10 minutes over medium heat until fish flakes.
- Remove from heat, garnish and it is ready to serve.