Frog Tales

Two of our guests went deep sea fishing and return with a tuna.  Steve cut the 4 loins off of it and we seared it with two different seasoning preparations. Citrus Ginger Crusted Tuna Loin Ingredients 6 (7 to 8 ounce) tuna loins Salt and pepper 2 tablespoons dijon mustard 3 tablespoons freshly grated ginger 1 tablespoon lemon zest 1 tablespoon lime zest 3 cups fine cornmeal 1 cup all purpose flour 4 eggs lightly beaten 2 to 3 tablespoons olive oil Directions Season the tuna with salt and pepper. Coat the tuna with the mustard using a   pastry brush You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl. Dredge the tuna first in the flour then in the eggs and finally in the cornmeal.  Let dry for about 2 to 3 minutes. Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side. Slice tuna. Herb-Seared Tuna extra virgin olive oil 1 pound sushi-

This is a variation on the Chipotle Corn Chowder from an earlier post ( http://boiledfrog-frogtales.blogspot.com/2011/11/best-soup-i-have-ever-ever-ever-made.html ).  Instead of vegetable or chicken stock, I used lobster stock made from the heads of some lobsters that a local spear fisherman brought us.  It added such an amazing rich flavor to the soup. Lobster Stock 4 lobster heads 2 ribs celery, quartered 1 red onion, peeled and quartered 1 carrot, peeled and coarsely chopped 2 sprigs fresh thyme 6 cloves garlic, peeled and smashed Water, to cover Salt and freshly ground black pepper In a large stockpot, toss the lobster heads, the celery, onion, carrot, thyme and garlic.  Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.

This was a super yummy pizza creation :-) Ingredients 1 teaspoon extra-virgin olive oil, plus more for brushing 1/2 pound prepared pizza dough, at room temperature 1/3 cup plus 2 tablespoons dark barbecue sauce 1 8-ounce skinless, boneless chicken breast Kosher salt and freshly ground pepper 2/3 cup grated smoked gouda cheese (about 3 ounces) 2/3 cup grated part-skim mozzarella cheese (about 3 ounces) 1/2 small red onion, thinly sliced 1/2 cup crispy bacon pieces Fresh cilantro, for topping Directions Preheat the oven to 425 degrees F. Mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes. Spread the dough on an oiled baking sheet and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzar

The smell of this cooking is absolutely incredible and the richness of the flavour is amazing. Moroccan Shepherd's Pie - for 8 or so people 12 spicy beef and lamb sausages 1 kilo minced/ground beef 1 large spanish onion 8 cloves of garlic 3 bay leaves 2 teaspoon hot curry powder 1/2 teaspoon roasted cumin seeds, slightly crushed 2 teaspoon cinnamon 1 large star anise bashed sea salt black pepper 1 teaspoon chili powder 2 teaspoons of brown sugar lots of olive oil 2 large cans of crushed tomatoes 3 large carrots 2 cups chopped celery 8 large potatoes plus milk and butter for mashing cheese of your choice for the top METHOD - Fry the chopped onions until brown in olive oil - Add garlic, cook for 2 mins - Add minced/ground beef - Add Bay leaves, curry powder, cumin, cinnamon, star anise, paprika, chili, salt and pepper - Toss and fry mixing well to ensure all the spices mix in with the mince meat, fry for about 10 mins, it will become rather dryish, but thats ok. - Add tomato sauce a

Another great recipe from Stephanie, and a fantastic way to use up some of our frozen mangos from last season ... especially since we will have hundreds of pounds of them in a few weeks!! Modifications made:  added sesame seeds to the flour dredge, used Patak's Korma Cooking Sauce instead of the red thai curry paste & coconut milk (I didn't want to drive up the Rodney Bay to get the curry paste and I thought I had some coconut milk at home but didn't), and I didn't include the soy as we have a guest who is allergic. Thai Chicken and Mango Stir-Fry 1 cup frozen mango cubes 250 mL 1 cup coconut milk 250 mL 1⁄2 cup chicken broth 125 mL 1 tbsp freshly squeezed lime juice 15 mL 2 tsp soy sauce 10 mL 1 tsp packed brown sugar 5 mL 1 tbsp vegetable oil 15 mL 4 boneless skinless chicken breasts, cut into bite-size pieces 2 green onions, chopped 1 red bell pepper, thinly sliced 4 tsp Thai red curry paste 10 mL 1 cup snow peas 250 mL 2 tsp cornstarch 10 mL 2

Thank you to Stephanie for this recipe, it was incredible, and I just wish that I had made more!  The only two modifications that I made to the following recipe were that I added the sesame seeds to the flour dredge so they adhered to the chicken and that I used bone in thighs (add 15 more minutes to the cooking time). Asian Sticky Chicken SERVES 4 Ingredients for Asian Sticky Chicken: 8 chicken thighs, boneless flour 1 tablespoon olive oil (or vegetable oil) 1/4 cup orange juice 3 tablespoons honey 3 tablespoons hoisin sauce 2 teaspoons rice vinegar (or cider) 1 garlic, minced 2 teaspoons ginger, minced 1 teaspoon cornstarch 1/4 cup sesame seed, toasted 4 green onions, chopped Preparation of Asian Sticky Chicken: Preheat oven to 375. Grease an 8" square baking dish. Dush chicken with flour. In a skillet, heat oil over medium high heat. Brown chicken and transfer to baking dish. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, gi

This was another great experiment that will be added to the Boiled Frog Menu.  Thanks to Zuard & Anna from Holland for being great guinea pigs and for sharing some Kaffir Lime Leaves with me. Prep Time: 30 min Inactive Prep Time: -- Cook Time: 10 min Level: Intermediate Serves: 4 servings Ingredients Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup raw sugar 1 teaspoon salt Directions To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. Sauce 2: 3 tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon water 1 tablespoon sugar 2 teaspoons minced garlic 2 teaspoons minced Thai green chiles 1 tablespoon minced cilantro leaves To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended (this sauce smells amazing, just like the vinegar/carrot sauce for Vietnamese egg rolls). Reserve. 8 ounces rice or egg no

These buns have become a staple at The Boiled Frog.  They are easy to make, smell and taste wonderful, and make great sandwiches the next day. Parker House Rolls Prep Time: 20 min Inactive Prep Time: 2 hr 0 min Cook Time: 25 min Level: Intermediate Serves: about 24 rolls Ingredients 1 1/2 cups milk 1 stick unsalted butter, plus more for brushing 1/2 cup sugar 1 package active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour Directions Place milk in a small saucepan and bring to a simmer, stir in sugar and remove from the heat, stir in the butter and let cool. Dissolve yeast in warm water and let sit until foamy (10 to 15 min). Combine milk mixture, eggs, yeast, salt, and flour in a large bowl and blend until a smooth ball forms, adding more flour if dough is too sticky or more water if it is dry (in the tropics I add between 1 to 2 cups additional flour depending on the humidity level). Remove from the bowl and knead by