Island Fish Cakes with Wasabi Beurre Blanc

Written by Istrinya Aldo on July 30th, 2008

6 cakes

Fish cakes:

- 1 pound white fish fillet, such as sea bass, snapper or mahi-mahi <
- 1 3/4 cups panko crumbs, divided
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped red bell pepper
- 2 medium green onions, minced
- 2 eggs, lightly beaten
- 1 medium clove garlic, peeled and minced Read the rest of this entry »

A Brief History of Herbal Tea

Written by Istrinya Aldo on July 14th, 2008

Deep in the misty mountains of China, the Bodhidharma, the founder of Zen Buddhism, sat in a garden near the emperor’s palace, meditating on the perfection of Buddha. Called Ta’Mo’ (White Buddha) by the Chinese, the swarthy, rotund saint had come to China from India bearing the sacred bowl of his ancestors. Ta’Mo’ vowed to demonstrate his devotion to Buddha by sitting before a wall and meditating for nine years. Read the rest of this entry »

BIG MAC™ Special Sauce

Written by Istrinya Aldo on July 11th, 2008

Ingredients:

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt Read the rest of this entry »

‘Camarão com Catupiry na Moranga’

Written by Istrinya Aldo on July 1st, 2008

‘Camarão com Catupiry na Moranga’ (= Shrimp and ‘cream cheese’ in the pumpkin)

(’Catupiry’ is the trade mark of a kind of cream cheese from Brazil - you may use for instance Philadelphia cream cheese (also the taste is stronger than needed) - I guess the italian cheese ‘mascarpone’ would give better results)

This is a must for shrimp lovers! Read the rest of this entry »

Arch Deluxe™

Written by Istrinya Aldo on May 11th, 2008

THE SECRET SAUCE:

1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard Read the rest of this entry »

MEXICAN CHICKEN SOUP

Written by Istrinya Aldo on April 11th, 2008

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion Read the rest of this entry »

French Toast Cheddar Sandwiches

Written by Istrinya Aldo on April 1st, 2008

 Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
Servings: 4

2 Eggs; Lg 1/3 c Milk Or Light Cream
1/2 ts Salt 8 White Bread; Slices
Mustard; Prepared 4 Cheddar Cheese; Thick,Slices
3 tb Butter

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and top
each cheese slice with bread, butter side down. Heat the butter in the
skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the skillet
or griddle. Cook over low heat until browned. Turn and brown the other
sides. Repeat for the remaining sandwiches and if necessary, add more
butter to the skillet or griddle to prevent sticking. Or you can place the
sandwiches, after dipping, on a well greased baking sheet and brown in the
oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Moqueca

Written by Istrinya Aldo on March 11th, 2008

 (for about 8 people)

Ingredients
• 2 kg fish (grouper or shark)
• Lime drops
• 1/2 teaspoon salt
• ground black pepper (in Brazil we have an “white” “black pepper” - prefer it)
• 3 seedless redpeppers, sliced (rings)
• 1 kg ripe tomatoes (hard), sliced (round)
• 5 medium size onions, sliced (rings)
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• 2 tbsp chopped chive
• 1 cup oil
• 250ml coconut-milk
• tbsp ‘dende’-oil (you can cook without, but it’s not gonna be what it should be - dende is extracted from an african oilpalm (Elaeis guineensis) - I don’t know if it is available where you are) Read the rest of this entry »