Stephen Darori’s FRIED SHRIMP WITH GARLIC SAUCE

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FRIED SHRIMP WITH GARLIC SAUCE
2 lb. shrimp
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
1 clove garlic, minced
1/4 c. grated Parmesan cheese
1 1/2 c. bread crumbs
2 eggs
1/4 c. milk
Oil for frying
Garlic Sauce

 

Cook shrimp in boiling salted water until pink. Peel and devein shrimp. Rinse in cold water and drain on paper towels. Mix together salt, pepper, oregano, garlic, cheese and bread crumbs. Beat eggs and milk. Dip shrimp in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry shrimp until golden brown. Pour Garlic Sauce over the shrimp, serve immediately.

 

GARLIC SAUCE:

 

2 cloves garlic, minced
1/4 tsp. oregano
2 sprigs parsley, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil

 

Cook garlic, salt, oregano, pepper and parsley in oil until the garlic is light brown.
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Fay Drus Roll Mop Herrings

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Roll mop herrings
Roll mop herrings

Ingredients

Serves: 8

  • 600ml (1 pt) water
  • 55g (2 oz) salt
  • 8 herring fillets
  • 450ml (3/4 pt) red wine vinegar
  • 8 whole cloves
  • 8 allspice berries
  • 8 whole black peppercorns
  • 2 bay leaves
  • Dijon mustard, as needed
  • 1 dessertspoon sugar

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Method

Prep:20min  ›  Cook:15min  ›  Extra time:3days8hr curing  ›  Ready in:3days9hr35min

  1. Dissolve the salt in 600ml (1 pt) of water.
  2. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
  3. Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
  4. Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
  5. Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.

Tip

You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don’t think they’re available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.

Fay Drus Danish Herish

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DANISH HERRING photo


 INGREDIENTS
  • 12 herring fillets
  • 1 cup sugar
  • 3 TBS oil
  • 1 cup apple, diced
  • 1 cup onion, diced
  • 1 cup pickles, diced
  • 2/3 cup vinegar
  • 1 tsp French mustard
  • 1 cup tomato purée

DIRECTIONS

  • 1

    Cut herrings into bite size pieces.

  • 2

    Mix all ingredients together and pour over herrings.

  • 3

    Leave for a few days before serving.

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List of culinary herbs and spices

A spice market in Istanbul

This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

This list does not contain salt, which is a mineral, nor is it for fictional plants such as aglaophotis, or recreational drugs such as tobacco.

This list is not for plants used primarily for “herbal teas” or tisanes, nor for plant products that are purely medicinal, such as valerian.

A

B

C

D

  • Dill seed (Anethum graveolens)
  • Dill herb or weed (Anethum graveolens)

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

Y

Z

  • Za’atar (herbs from the genera OriganumCalaminthaThymus, and Satureja)
  • Zedoary (Curcuma zedoaria)

List of culinary vegetables

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Leafy and salad vegetables

Garden Cress

Iceberg lettuce field in Northern Santa Barbara County

Spinach in flower

Miner’s lettuce

Fruits

Flowers and flower buds

Main article: Edible flowers

Globe artichokes being cooked

Podded vegetables (Legumes)

See also: Types of beans

Diversity in dry common beans

Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled

Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes, and also vary in color, including orange, white and purple.

Potatoes are one of the most used staple foods.

Sea vegetables

Caulerpa is a genus of edible seaweed.

Stephen Drus – Chicken and rocket pita pockets

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Chicken and rocket pita pocketsChicken and rocket pita pockets
Prep: 20 mins
Cook: 0 mins
Serves: 4 servings
Difficulty: Easy

Ingredients

2 whole-wheat pitas, halved and opened

110ml mayonnaise

1 tsp. lemon zest

110ml rocket pesto, recipe follows

2 store-bought rotisserie chicken breasts, diced into 1-cm pieces

8 cherry tomatoes, quartered

225g rocket

For the rocket pesto:

450g packed rocket

1 clove garlic, peeled and halved

110ml olive oil

110g grated Parmesan

½ tsp. salt

¼ tsp. freshly ground black pepper

Method

Chicken and rocket pita pockets

1) Preheat the oven to 150C/Gas Mark 2.

2) Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

3) In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.

4) To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.

5) For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Stephen Darori’s Baked Zucchini Chips

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Baked Zucchini Chips

INGREDIENTS:
1 large zucchini
2 tbsp. olive oil
Kosher salt

INSTRUCTIONS:
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.