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    Recipes — appetizer

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    Blackened Barramundi Tostada with Cilantro Lime Crema

    Barramundi’s mild and buttery flavor goes with just about anything—it’s easy to mix and match ingredients. This Blackened Barramundi Tostadas with Cilantro Lime Crema recipe will definitely bring the whole gang to the table. Recipe, food styling & photography by Tabitha Blue of Fresh Mommy Blog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 (4-oz) Australis Barramundi fillets
        •   
    1 1/2 cups shredded cabbage/cole slaw mix
        •    8 tostada shells
        •    1 medium avacado
        •    2 tbsps olive oil
        •    1 tbsp paprika
        •    1/2 tbsp onion powder
        •    1/2 tsp thyme
        •    1/4 tsp cayenne pepper
        •    1/4 tsp garlic powder
        •    1/2 cup sour cream
        •    juice of one lime
        •    4 handfuls cilantro
        •    1 clove minced garlic
        •    cherry tomatoes (optional)
        •    Salt and freshly ground pepper (to taste)

    Method

    1. Preheat the oven to 425 degrees F. Thaw the barramundi and rinse with cold water. Use paper towel to pat each fillet very dry.

    2. Combine paprika, onion powder, thyme, cayenne pepper, garlic powder and half a teaspoon of salt and black pepper in a small bowl. Prepare a sheet pan for baking by brushing it with a drizzle of olive oil, then brush thawed barramundi fillets with olive oil. Sprinkle spice mixture over the fillets. Rub the spice in to both sides of the fish. Bake fish until brown and flaky, about 8-10 minutes.

    3. While fish fillets are baking, place sour cream, juice of one lime, cilantro and minced garlic into a blender and mix well. Add salt and pepper to taste, as desired.

    4. Once fish fillets are finished baking, plate the meal by topping each tostada with shredded cabbage/cole slaw mix. Pull apart the blackened fish fillets and place on top of the shredded cabbage. Add a slice of avocado and a one-two tablespoons of the cilantro lime crema to each tostada. Top with extra cilantro, sliced cherry tomatoes (if desired) and another squeeze of lime, to taste.



    This great family recipe is thanks to The-Better-Fish Recipes at https://www.thebetterfish.com/recipe/blackened-barramundi-tostada-with-cilantro-lime-crema/

    Southern Barbecue Chicken Drumsticks

    Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4-5

    Ingredients

        •    2 tbsp brown sugar
        •    2 large cloves garlic, chopped
        •    2 tsp salt
        •    1 tsp black pepper, freshly ground
        •    10 chicken drumstick
        •    3 tbsp vegetable oil
        •    1 cup onions, finely chopped
        •    1 12 cup ketchup
        •    14 cup white wine vinegar
        •    14 cup Worcestershire sauce

    Method

    1. Mash together brown sugar, garlic, salt, and black pepper in a mortar and pestle to form a paste. Spoon the paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
    2. Heat oil in a saucepan over medium heat. Add onion and saute until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce, bring to a simmer, and cook until the flavors blend, about 7-10 minutes.
    3. Preheat grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
    4. Grill chicken until lightly browned on all sides. Turn off one of the burners or move the coals and arrange the chicken so there is no heat source directly below it. Baste drumsticks with sauce and cook for another 10 minutes; turn again and baste with sauce. Continue to grill the chicken until the juices run clear, 10 to 15 minutes more depending on the size of the drumsticks. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).



    This great family recipe is thanks to Kitchme Recipes at http://www.kitchme.com/recipes/southern-barbecue-chicken-drumsticks

    Grilled Scallops

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 7 minutes
        •    Yield: Serves 5-6

    Ingredients

        •    20 to 25 large scallops (about 3 pounds)
        •    5 tbsps olive oil
        •    1 tsp salt
        •    1 tsp black pepper
        •    1 1/2 tbsps lemon pepper

    Method

    1. Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
    2. Grill for about 2 to 3 minutes on each side. Serve immediately.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/grilled-scallops-recipe-1944773

    Aussie Grassfed Beef Harissa Meatball Fruit Kabobs

    The Aussie grassfed meatballs are one of Ally's favorite dishes to prepare for parties! During the holidays, this is a go-to!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


    Ingredients

        •    16, 10" or 4-6" sizes Water soaked Wooden skewers
        •    2 cans divided Dole Sunshine Tropical Fruit, liquid set aside for use
        •    1 ½ lbs. grassfed ground beef
        •    3 tsps dry Harissa seasoning
        •    1 cup divided Plain greek yogurt
        •    ½ cup Italian herb breadcrumbs
        •    ¼ cup finely chopped fresh herb mixture (Basil, chervil, terragon)
        •    1 ¼ teaspoons divided salt
        •    2 tsps divided, coarse ground black pepper
        •    ½ cup orange marmalade
        •    4 tbsps + more for garnish fresh mint, leaves and stems
        •    8 ounces crumbled, divided goat cheese
        •    As needed cooking spray
        •    As needed olive oil
        •    As needed finishing salt


    Method

    1. To prep: Coat grill with cooking spray. Turn on and heat to 500-600 degrees. You will need 5 (10") wooden skewers previously soaked in water. Drain the tropical fruit liquid. Put liquid in a saucepan. Put 25 pieces of well-shaped fruit on a plate to use for the skewers. Finely crush & chop the remaining fruit that will be used in the sauce.

    2. To prep the sauce: Put the saucepan with the liquid over a medium high blaze. Add the marmalade, one teaspoon of pepper, one-fourth teaspoon of salt, and crushed/chopped fruit. Bring to simmering boil and let thicken about 20 minutes stirring occasionally. Remove from heat and let cool somewhat. Add one-third cup of yogurt, one-fourth cup of crumbled goat cheese and two tablespoons of chopped mint. Blend. Remove from blaze. Set aside.

    3. For the meatballs: In a large mixing bowl, combine the ground beef, harissa, one teaspoon of salt, one teaspoon of pepper, one half cup of yogurt, breadcrumbs, and fresh minced herbs and blend. Roll into 16-20 same size meatballs (about 2 to 2 ½ tablespoons per meatball—you can use a spring release scoop to get the approximate amount). Place on parchment paper lined cookie sheet.

    4. For the kabobs: Skewer one piece of fruit about 2" from the base of the stick. Add a meatball. Add two pieces of fruit. Add a meatball. Add two pieces of fruit. Add a meatball. Repeat this process with the remaining skewers (3 meatballs & 5 pieces of fruit/per kabob). Put kabobs on the cookie sheet. Coat well with cooking spray.

    5. To cook: Place kabobs on hot (500-600 degrees) grill. You will cook about 12-15 minutes rotating the kabobs about every 3 minutes to achieve grilling on all sides of the meatballs. Close the lid between rotations. When done, remove skewers to a cookie sheet with clean parchment paper, cover with foil & let rest 5 minutes.

    6. To serve: Serve with a drizzle of sauce on the kabob and equal amounts of crumbled goat cheese and chopped mint garnish. Put remaining sauce in bowl for serving.



    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/aussie-grassfed-beef-harissa-meatball-fruit-kabobs/#

    Spicy Asian Chicken Wing Marinade

    A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours & 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/3 c. extra-virgin olive oil
        •    1/3 c. low-sodium soy sauce
        •    1/4 c. honey
        •    1/4 c. chili garlic sauce
        •    Juice of 1 lime
        •    4
    cloves garlic, minced
        •    1 tbsp. freshly minced ginger
        •    2 lb. chicken wings

    Method

    1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
    2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
    3. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
    4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25920956/chicken-wing-marinade-recipe/