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what food to cook today [new]
Beer-Battered Shrimp
In this recipe, a rich batter combines with shrimp marinated in rum and soy sauce. The result is a shrimp dish that blows the others out of the water.
Serves 4
Ingredients
¹⁄2 cup corn flour
¹⁄4 teaspoon salt
1 tablespoon butter, melted
1 whole egg
¹⁄2 cup flat buckwheat beer
1 egg white, beaten stiff
1¹⁄4 pounds shrimp, peeled and deveined
¹⁄4 cup golden rum
2 tablespoons soy sauce
Light oil such as canola, for frying
1.Make the batter in advance by mixing together the first five ingredients. Let stand for an hour.
2.Marinate the cleaned shrimp in rum and soy sauce for 20 minutes, covered, in the refrigerator.
3.Bring the oil for frying to 375°F. Add the final egg white to the batter. Dip the shrimp in the batter a few times to coat. Gently lower a few shrimp at a
time into the oil. Fry for about 4 minutes, or until well browned. Drain on paper towels and serve.
Poached Monkfish
Monkfish goes by lots of different names: goosefish, anglerfish, bellyfish, frogfish, and sea-devil. If you can’t find it, you can substitute with mahi mahi or red snapper.
Serves 4
Ingredients
1¹⁄2 pounds monkfish, cut in 4 serving pieces
¹⁄2 cup potato flour
2 tablespoons olive oil
¹⁄4 cup dry white wine
¹⁄4 cup chicken broth
1 tablespoon butter
2 tablespoons capers
Salt and pepper to taste
Paprika and lemon wedges for garnish
1.Dredge the fish in flour, then sauté over medium heat in olive oil. Turn after 4 minutes.
2.Add the wine, broth, butter and capers. Simmer (poach) for about 8 minutes, or until the fish is cooked through. Place fish on a warm plate, reduce
sauce to ¹⁄2 and pour over fish.
3.Sprinkle with salt, pepper, and paprika. Serve with lemon wedges.
Monkfish: As Good as Lobster?
Oddly enough, monkfish was once considered a throwaway fish! It has a slightly hooded flange around its head, like a monk’s cowl. It is delicious
poached, broiled, or baked. It loves various sauces. The only thing to remember is not to overcook it. Monkfish, when poached in clam juice, water,
or white wine, puffs, growing lighter and fluffier. Then all you have to do is add lemon and butter, and it’s very much like lobster.
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