Cajun Crab Claws

Ingredients:
Heavy Cream
Garlic
Butter / Lemon Butter
Italian Dressing
Blackened Seasoning
Lemon (for Garnish)

Directions:

1. Combine all ingredients into a pan and reduce
2. Add crab legs and sauté until cooked

Sweet Chili Glazed Salmon Fillets (Cravings- Chrissy Tiegen)

Ingredients:
4 x 6oz. Salmon Fillets (skin on, center cut)
Salt
Pepper
2/3 Cup Thai Sweet Chili Sauce
2 tbsp. Sambal Oelek
2 tbsp. large-grain mustard

Directions:

1. Position rack 4-6 inches from heating element and preheat the broiler
2. Season salmon all over with salt and pepper
3. In a small bowl, combine chili sauce, sambal oelek, and mustard
4. Pour mixture into the cast-iron skillet. Set the skillet over med-high heat and cook until bubbling.
5. Lay salmon skin side up in the sace and cook until salmon is pale pink ~2 mins.
6. Move skillet to oven and broil until skin crisps ~3 to 4 mins.
7. Remove salmon from skillet and 1/4 cup water to the sauce. Cook on high heat scraping until the sauce thickens ~2 mins.
8. Pour sauce all over salmon and serve immediately.

Pepper's Spicy Clams and Pasta (Cravings- Chrissy Tiegen)

Ingredients:
12 oz dried Linguini
1 stick Butter
2 tbsp. EVOO
8 cloves Garlic (minced)
1 tsp Red Pepper Flakes
1/2 cup Dry White Wine
1/4 tsp Pepper
2 lbs Manila Clams (scrubbed)
1/2 cup Parsley (chopped)

Directions:

1. Boil salted water to cook linguini. Reserve 1/4 cup of pasta water for later and drain the rest.
2. In a large skillet, heat the butter and olive oil on med heat.
3. When the butter foams, add garlic and red pepper flakes until fragrant ~2-3 mins
4. Add the wine and pepper and increase the heat slightly and cook until bubbling ~2 mins
5. Add the clams and increase the heat to high and cook until the clams open ~3 mins
6. Transfer the opened clams to the pasta pot.
7. Taste the sauce and add salt to taste.
8. Add clams and clam liquid to the pasta and warm on medium heat. Add reserved pasta water as needed to bind the sauce.
9. Toss in parsley and serve.

Green Papaya Salad

Ingredients:
Green Papaya- sliced noodle sized
Long Green Beans (sliced1.5 inch long)
Cherry Tomatoes (halved)
Shrimps
Peanuts

Dressing Ingredients:
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
Juice of 3 limes, or more to taste

Directions:

1. Heat skillet and let green beans char on all sides for 4 mins and then place in a bowl with wrap to steam for 10 mins.
2. Char shrimps until cooked
3. Combine all dressing ingredients in a mortar and pestle until combined well
4. Toss all ingredients with dressing

Korean Rice Cake Dukbokki (Chow.com)

Ingredients:
Rice Cakes (enough for 2 people)
2 pieces Fish Cakes (sliced to 3/4 x 2 inch slices OR you can buy prepared in Banchan section of Korean Market)
1 Spring Onion (sliced big)
½ Onion
Dried Anchovies (you can buy prepared in Banchan section of Korean Market)
Sesame Oil
OPTIONAL: Kim Chee or Napa Cabbage
 
For sauce:
3 Tbs Chilli Paste (lessen for less spice)
2 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Starch Syrup (make your own water + cornstarch liquid mixture)

Directions:

1. If using dried anchovies, boil in water for 10 mins. (SKIP if using prepared anchovies)
2. Separate rice cakes and rinse in cold water.
3. Mix all sauce ingredients in a bowl.
4. In a sauce pan, boil rice cakes and fish cakes for 5 mins. (SKIP fish cakes if using prepared)
5. In a frying pan, on medium heat sesame oil and saute onions for 3 mins.
6. Add rice cakes, fish cakes, and anchovies to pan with some more water about 1/4 cup. Let simmer for 5 more mins.
7. Pour sauce over all ingredients and let sauce thicken. Adjust water slowly until you reach your desired sauce consistency.
8. Add kim chee or napa cabbage if you want more crunch.

Bagoong Fried Rice (Jun Blog)

 Makes 4 servings


Ingredients: 

2 tbsp Vegetable Oil
4 cloves Garlic (crushed)
1 small Onion (chopped)
3 cups leftover cooked Rice at room temperature (1 cup uncooked gives roughly 3 cups cooked rice)
1/4 cup Bagoong (Shrimp Fry) Kamayan or Barrio Fiesta brand
Sea Salt to taste
1 small Green Mango (julienned, about 1/4 cup)
1 small Jicama (julienned, about 1/4 cup)
1 medium Carrot (julienned, about 1/4 cup)
2 medium Tomatoes (coarsely chopped)
4 eggs, fried

Directions:

1. Heat oil in a wok or large heavy skillet over high heat.
2. Add garlic and stir fry until it starts to brown. Add onions and stir fry until soft and fragrant. 
3. Add bagoong and stir fry for a minute. 
4. Mash the rice gently with clean hands, breaking apart clumps of rice. Pour rice into the hot wok and stir well, again breaking apart clumps of rice with a spatula. Stir until well combined.
5.  Stir fry until grains are separated and dressed in bagoong. Season with salt to taste.
6. Garnish with mango, jicama, and carrots, and tomatoes. Serve with fried eggs.

Gina's Adobong Pusit

Ingredients:

3/4 Bulb Garlic

1 1/2 Onion

1k Squid

1 tbsp Oil

1 tbsp Patis (Fish Sauce)

1/2 Vinegar

1tsp Sugar

1pc Siling Tagalog (Tagalog Pepper)

1/2 tbsp Cornstarch

Directions

1. Clean squid and set aside ink
2. Saute garlic and onion until golden brown. Get half of the onion/garlic set aside.
3. Put squid in pan and cook, add patis and vinegar (don't mix until it boils)
4. After boiling crush ink and pour it into pan and mix. Add whole sili
5. Add 1 tsp full sugar and mix
6. Add cornstarch to thicken sauce

Salmon with Dijon Dill Sauce (Real Simple Magazine)

hands-on time: 10 mins total time: 15 mins serves: 4

Ingredients:

4 6oz Salmon Fillets (Skin Removed)
1/2 tsp Kosher Salt
1 tbsp Olive Oil
3 tbsp Butter (cold unsalted)1 small shallot (finely chopped)
1/2 cup White Wine
1 tbsp Dijon Mustard
2 tbsp Roughly Chopped dill (fresh)
1/8 tsp Black Pepper
1 Cucumber (thinly sliced)* optional

Directions:

1. Set oven to broil
2. Place salmon on foil-lined broiling pan
3. Season with 1/4 tsp salt
4. Broil 7-10 mins or until salmon flakes easily
5. Heat olive oil and 1 tbsp butter in a med saucepan over med heat
6. Add shallot and cook for 1 min
7. Add wine and cook for 3 min (or until reduced 1/2 way)
8. Reduce heat to low, whisk in dijon, dill, pepper, and salt
9. Remove from heat and whisk pieced butter
10. Serve sauce over salmon with sliced cucumber on side