Bite-size Spicy Surimi Crab Salad

Posted July 28, 2014

Filed under appetizers, Crudite/ salad, mini muffin, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

I love, love sushi but my family besides my son does not like it at all. So at default of going to a sushi restaurant, I often buy some sushi at the Fresh market for Lunch. My top favorite is Spicy tuna, Spicy shrimps and Spicy crab salad in Fried Tofu. It is outstanding!!!

One week, I craved that one so much that I actually purchased it three days in a row. It is not that expensive, but more than I really want to keep on spending so one day I just asked the Sushi Chef what he used to make the spicy sauce so that I too could make it at home. So now instead of buying it one, i can fix it myself at home as often as I want to eat it. Yeah!!!!

Ingredients for 12-15 bite size Appetizers:

1 pack on wontons
olive oil to spray
1 pack of Surimi Crab ( 8 oz.)
1/4 cup of mayonnaise
1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
2 avocados cut and diced thinly
1 small can of candied ginger
salt
pepper

Turn the oven to 400.Place the mini muffin tray onto a medium perforated sheet.
Place one wonton in each mini muffin indentation, and push the wonton down so that it will lay flat.
Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
Dice the avocado very thinly and season with a bit of salt and pepper.
Now it is time to assemble. In each wonton cup, place a bit of the diced avocado,
then spoon the spicy crab salad and top it all with a bit of ginger.
Et voila!!!

Bon Appetit and Happy Cooking!!!

Bite-Size Spicy Surimi Crab Salad

Servings: 3-5
Time: 10mins
Difficulty: Super Easy
Print

Ingredients for 12-16 bite size Appetizers:

1 pack on wontons
olive oil to spray
1 pack of Surimi Crab ( 8 oz.)
1/4 cup of mayonnaise
1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
1 avocado cut and diced thinly
1 small can of candied ginger
salt
pepper

Turn the oven to 400. Place the mini muffin on top of the medium perforated sheet.
Place one wonton in each mini muffin indentation and push the wonton down so that it will be flat.
Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
Dice the avocado very thinly and season with a bit of salt and pepper.
Now it is time to assemble it. In each wonton cup, place a bit of the diced avocado, then spoon the spicy crab salad and top it all with a bit of ginger. Et voila!!!

Bon Appetit and Happy Cooking!!!

Pork Pot Stickers

Posted January 20, 2014

Filed under appetizers, Large round mold, meat, octogonal silpat, pork, poultry, Recipe with Demarle Cookware, roulpat, silpat, stainless steel cookware, veal, vegetables, What's Up in Cecile's Kitchen

I cook many things at home because I am very curious. And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

Ingredients for about 80:

1 bag of brocoli slaw
12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
3 tbsp of fresh ginger grated
2 garlic cloves pressed
2 egg whites
1/4 tsp of salt
1/8 tsp of pepper
1 pack of wontons

Ingredients for the sauce:

1/2 cup of soy sauce
2 tsbp of rice vinegar
1 tbsp of hoisin sauce
1 tsp of toasted sesame oil

Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
When the brocoli is cold, chop it.
Place it into a large bowl, add the meat, all the other ingredients and mix well.
Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon of the meat mixture in the middle of each wonton.
With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.
If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile. Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use.
Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
Sear them for a minute and then turn them.
Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
Meanwhile prepare the sauce that goes with it.
Eat while they are warm.

Bon Appetit and Happy Cooking!!!

Green Curry Chicken Panang

Posted September 6, 2013

Filed under entree, meat, poultry, Recipe with Demarle Cookware, stainless steel cookware

This past weekend, I had the pleasure to keep my nephew for the weekend. Since most of my husband’s family lives in town, it is rare that any of my nieces or nephews spend the nights at our house. It only happens if my children wants to have sleepover with them or if their parents are going out-of-town. This past weekend my brother-in-law decided to go away for the weekend with his wife and thus let us keep Aksel, my nephew.
My weekends are usually quite boring, we rarely go out as I am happy to just relax and do nothing. But this weekend, having company, we decided to go here and there. One night we went to the movies, another night we did pizza and movies, and another night we went to a restaurant to eat Thai food. One of my favorite:-) and my children. I ordered the same as : always : Chicken Curry Panang with steamed tofu…. Yum!!!

Well this weekend as I was cleaning my refrigerator and needed to cook some of the chicken I had left over, I decided to cook another curry dish for my school luncheons…;-)

Better than a peanut butter sandwich, right!!?!:-)

Ingredients for 4:

1 tbsp of sesame or peanut oil
1/2 container of the green curry paste or about 4 tbsp.
2 tbsp of brown sugar
1 can of coconut milk
2 chicken breasts cleaned, and diced in small cubes
1-2 bags of fresh baby spinach
1 cup of carrot matches
1/ 2 red pepper diced very small
1/2 yellow or orange pepper diced very small as well.
Salt
Pepper
4 cups of cooked rice

In a large date pan, warm up the oil and sauté the chicken on all sides. season with salt and pepper.
Remove the chicken from the sauté pan and set aside.
In the same sauté pan, stir in the curry paste.
Pour in the coconut milk, the brown sugar and stir. Bring the mixture to boil.
Add the chicken and cook for 5 minutes.
Them add the peppers, carrots and spinach and bring the mixture to boil again.
Stir , reduce the temperature and cook do 5 minutes.
When ready spoon some rice ( or not) and spoon the mixture over the rice.
Enjoy!!!