Masala Chai

A great Chai Tea recipe

Ingredients:
•  2 cups of Water (for a richer chai use less water and more milk)
•  1 cup Milk
•  2 teaspoons Tea leaves (Darjeeling, Assam, Earl Grey, English Breakfast, Chinese or Nilgiri)
•  1 pod of Cardamom (crushed in a mortar)
•  1/2 inch piece of Ginger grated or crushed
•  1/4 inch piece of Cinnamon
•  1 strand of saffron
•  Sugar to taste
•  Optional: 1 Clove
•  Optional: for a Spicier Chai add 2 whole black peppers crushed

Method:
In a pot, mix the milk, water, all the whole spices (masala) and bring to a boil. When it comes to a boil, add the tea leaves and keep on a rolling boil for a few minutes or till the tea leaves are completely brewed and the tea has a golden or chocolate color. Add sugar to taste. Strain the tea with a strainer into a serving tea pot. Serve hot in cups or mugs with biscuits or savory snacks. Makes 2 cups.

Alaskan Halibut Lasagna

6 Tbsp Butter or Margarine, divided
2 Garlic cloves, minced
1-1/2 lbs Halibut Steaks, bones removed and cut into 1-inch cubes
3/4 tsp dried Thyme
1/3 cup all-purpose Flour
1/2 tsp Salt
1-1/2 cups Chicken Broth
1 cup Whipping Cream
8 oz Lasagna Noodles, cooked and drained
2 cups (8 oz) shredded Swiss Cheese
Optional: minced fresh Parsley
Optional: 1 cup of shitake mushrooms finely chopped
Optional: 1 onion finely chopped
Optional: A Serrano Pepper chopped for a little kick.

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil' cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9in. x 2in. baking dish, layer half of the noodles, halibut, white sauce and cheese.  Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Yield: 8 servings. Best to double the sauce recipe.

Boiled Clams in White Wine

5 tablespoons butter
1 1/4 cups thinly sliced green onions
1 large shallot, finely chopped
1 celery stalk, finely chopped
1 1/4 cups chopped fresh cilantro leaves
1 cup dry vermouth
1 cup dry white wine
1 cup vegetable stock
12 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed
Salt and freshly ground cracked black pepper
Splash of fresh lemon juice

Melt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

Thai coconut shrimp

Shrimp - Shrimp can be replaced with fish, like cod.
Basil
Light Coconut milk
Thai curry paste--in international section of any grocery store

Put frozen shrimp in large bowl with cold water. Put 1 tablespoon of salt
and sugar into it. Let sit until shrimp defrost. Drain and put into Ziploc
bag and put in fridge.

Line pie plate with non stick aluminum foil and toss in shrimp, 1 teaspoon
of Thai curry paste, and 4 basil leaves, and 1/4 cup of light coconut milk.
Broil on high for about 5 minutes or until shrimp turn pink and serve over
rice or Asian noodles.

Roasted Red Pepper Corn Soup

2 tablespoons butter
2 cups seeded red bell peppers
1 medium onion
1 can of Chicken Broth
1 pkg frozen whole Kernel corn
1/2 tsp ground cumin
1/2 cup sour cream
salt, white pepper
Sunflower seeds to garnish

Cook butter, pepper, onion till tender.  Add Chicken broth, corn & cumin
Boil, reduce & simmer & cover for 20 minutes.
Process till smooth.
Pour into sleeve, press, discard Pulp.
Whisk in rest
Reheat - Don't Boil.