Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.
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Shrimp Pernod with Spinach Cakes
A restaurant-quality dish with a creamy sauce and a hint of licorice flavor.
Instructions
For the Shrimp Pernod
Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Recipe Notes
Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).
The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.
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Shrimp with Snow Peas in Ginger Garlic Sauce
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Instructions
Mix all the corn starch and vermouth in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 minutes.
Heat a wok over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce, hoisin sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Recipe Notes
Any protein can be substituted for the shrimp. © Galley Chef All Rights Reserved
Smoked haddock gratin has got to be the easiest and most delicious dish ever. If you like smoked fish, try this. It will blow your mind!
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Smoked Haddock Gratin
Although this dish pairs cheese with fish, which is a big no-no in the culinary world, it is absolutely delicious and served in some of the best restaurants in the south of France.
Instructions
Preheat oven to 350 degrees Puree the tomatoes in a food processor. Season with salt and pepper. Divide them equally among 4 ramekins. Chop the fish into 1 inch pieces and fill the ramekins with equal amounts of fish. Pour heavy cream over the fish to cover. Top with a sprinkle of mozzarella and a sprinkle of gruyere cheese. Bake for 15 to 20 minutes.
Recipe Notes
Recipe Notes Any smoked fish can be substituted for the haddock. Here, I substituted Wahoo. © Galley Chef All Rights Reserved
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
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Soft Flour Tortillians
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
Instructions
In a sauté pan, cook ground beef, onion, and seasoning until beef is cooked through, about 8 minutes, mashing it with a fork as it cooks, so the beef is a fine crumble.
Divide the remaining ingredients into quarters and pile each one on top of a soft flour tortilla along with the beef mixture. Fold edge of tortilla, brush the outside with vegetable oil and cook in a skillet on both sides until cheese melts, 2 - 3 minutes. Serve with salsa and guacamole and garnish with cilantro and hot sauce.
Recipe Notes
Recipe Notes Courtesy of and inspired by a recipe from Marilynn Berry © Galley Chef All Rights Reserved
This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.
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Standing Rib Roast Mom's Way!
Instructions
Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
Recipe Notes
© Galley Chef All Rights Reserved
Bruschetta, correctly pronounced in Italian as bruˈsketta, is an antipasto consisting of grilled or toasted peasant bread with a topping. In this case, we are using tomatoes or pomodoro.
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Bruschetta Pomodoro
Bruschetta pomodoro is an antipasto consisting of grilled peasant bread rubbed with garlic and topped with tomatoes, basil, olive oil, salt and pepper.
Instructions
Place the slices of bread in a single layer on a parchment-lined cookie sheet. Drizzle with 3 T olive oil and toast in a 400 degree oven until golden, 8 to 10 minutes to make crostini.
Meanwhile, cut the tomatoes in half, remove the seeds by squeezing them over the sink.
Finely chop tomatoes and put them in a bowl with basil and 1/4 Cup of olive oil. (See "how to Chiffonade" for instructions.
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Immediately after removing crostini from oven, sprinkle with salt then rub each slice on one side, with a garlic clove. Top with tomato mixture and serve.
Recipe Notes
The key to this being a really delicious bite is to make sure the tomatoes are home grown, really ripe and that they have never been refrigerated. In addition, keep it simple. The Italians like few ingredients in their dishes so the main attraction shines vibrantly, in this case, the tomato. Skip the onion, balsamic vinegar and added garlic that many recipes have. © Galley Chef All Rights Reserved
Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.
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Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Instructions
Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
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After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
Recipe Notes
© Galley Chef All Rights Reserved
