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Pickled Shrimp
November 12, 2017 Lee
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Pickled Shrimp

If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

To Cook the Shrimp

  • 500 grams shrimp, peeled, deveined, tail removed
  • 1 stalk import celery, cut into 2 inch pieces
  • 1/2 purple onion, thinly sliced
  • 1/2 lemon, thinly sliced
  • pinch salt, to taste
  • 4 cups water

To Pickle the Shrimp

  • hot water
  • 1/2 cup apple cider vinegar
  • 1 clove garlic, peeled and cut in half
  • 2 teaspoons mustard seed
  • 2 tablespoons capers, with juice
  • 1/2 lemon sliced
  • 1/2 purple onion, thinly sliced
  • 1 quart mason jar

Instructions
 

To Cook the Shrimp

  • In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  • Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.

To Pickle the Shrimp

  • Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  • Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.

Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.
This recipe for Pickled Shrimp is from Simply Recipes.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Salmon Gravlax II (Gravad Lax)
November 11, 2017 Lee
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Salmon Gravlax II (Gravad Lax)

Simply Recipes, Elise Bauer, United States.
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and the herb used is just dill. This is not a cooked dish, just cured.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Passive Time 2 days
Total Time 11 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Swedish
Servings 0

Ingredients
  

To Prepare the Salmon

  • 1 kilo salmon fillets, see Step 1, (2 lbs)
  • ¼ cup sea salt
  • 3 tablespoons white sugar
  • 2 teaspoons crushed white pepper
  • ½ cup fresh dill, roughly chopped

For the Sauce (Gravlaxsås)

  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white sugar
  • 2 tablespoons white wine vinegar
  • ¾ cup neutral flavored oil, slightly less than ¾ cup is perfect
  • salt and white pepper, to taste
  • ½ cup fresh dill, finely chopped

Instructions
 

To Prepare the Salmon

  • Ideally, you would want two 500 gram (1 lb) skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  • Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  • Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  • Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  • Remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  • Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.

For the Sauce (Gravlaxsås)

  • Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  • Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  • Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.

Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.
Safety Note: Most times the salmon you will buy is frozen or was previously frozen, perfectly acceptable. If wanting to make this with fresh salmon, it is highly recommended you freeze the salmon first at -17° C (0° F) or colder for at least 48 hours to kill off any parasites that may be in the fish.
* High Cost $1.51+ per Serving,: SWEDISH,FISH - ALL,Fish - Salmon
Salmon Gravlax I
November 11, 2017 Lee
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Salmon Gravlax I

Simply Recipes, Elise Bauer, United States.
This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Print Recipe
Prep Time 10 minutes
Passive Time 2 days
Total Time 2 days 10 minutes
Course Appetizer
Cuisine Scandinavian
Servings 0

Ingredients
  

  • 1 kilo salmon fillets, see Step 1, (2 lb)
  • ¼ cup sea salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon fennel seeds
  • 1 bunch fresh dill, roughly chopped

For Serving

  • ½ purple onion, finely diced or cut in half then sliced
  • ¼ cup capers, drained
  • 1 lemon, cut into wedges
  • fresh dill, chopped

Instructions
 

  • Ideally, you would want two 500 gram (1 lb) skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  • Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  • Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  • Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  • Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  • After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  • Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  • Place the thin slices on a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.

Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.
This recipe for How to Make Salmon Gravlax is from Simply Recipes.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,FISH - ALL,Fish - Salmon
Fish Stew with Ginger & Tomatoes
November 10, 2017 Lee
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Fish Stew with Ginger & Tomatoes

Sounds wonderful. On my to cook list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-4 potatoes, diced, peeled is up to you
  • 2 tablespoons olive oil
  • 3 tablespoons fresh ginger, finely grated
  • 1 clove garlic, smashed and minced
  • 1 can diced tomatoes, with juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 cups chicken stock, fresh or from powder
  • 1 kilo whitefish fillets, cut into 1 inch sections
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  • Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  • Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  • Sprinkle with parsley, serve.

Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.
This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Poached Salmon Fillets
November 8, 2017 Lee
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Poached Salmon Fillets

Simply Recipes, Elise Bauer, United States.
Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 salmon fillets, as shown in Step 1
  • salt, as needed
  • ½ cup white wine
  • ½ cup water
  • 1 shallot, thinly sliced
  • 3-4 sprigs fresh dill
  • 1 sprig fresh parsley
  • black pepper, as needed
  • lemon slices, for serving, optional

Instructions
 

  • This the type of salmon fillets I get at Tesco, 140-160 grams (5-5 oz) each. One fillet per serving is ideal.
  • In a non stick pan that will hold all the fillets, add the water, wine, parsley, dill, shallots, and heat to a simmer on medium heat. While the pan is heating, season the salmon with salt on both sides.
  • When the liquid is simmering, place the fillets in the pan, skin side down, cover and let steam for 5 to 10 minutes depending on thickness of the fillets or until they flake easily with a fork.
  • Serve lightly sprinkled with black pepper and lemon slices if desired with rice and a vegetable on the side.

Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but would be nice for a once in a while meal.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Classic Beef & Broccoli
November 7, 2017 Lee
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Classic Beef & Broccoli

This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 2 tablespoons brown sugar, packed
  • 2 cloves garlic, smashed and minced
  • 2-3 tablespoons cornstarch
  • 1 tablespoon ginger, minced
  • 5 tablespoons soy sauce
  • 3 tablespoons Shoaxing cooking wine
  • 500 grams beef steak, thinly sliced, any cut works
  • 3 tablespoons cooking oil
  • 1 1/2 cups broccoli, cut into bite size pieces, stem included
  • 1/4 cup beef broth, fresh or from powder
  • 2 tablespoons oyster sauce

Instructions
 

  • In a bowl, mix together the sugar, garlic, and cornstarch, then add the ginger, soy sauce, and wine and mix again until well blended. Place the beef slices in a bowl and pour in half of the marinade, mix with the beef, cover and let marinate for 1 hour.
  • Heat half of the oil in a large non stick pan, a wok pan would be perfect, then add the broccoli and stir fry for 2 minutes then remove and set aside.
  • Heat the remaining oil in same pan. Drain the beef and add to the pan, stir fry for 3 minutes then add the oyster sauce and stir fry for 1 minute. Add the remaining marinade and the beef broth.
  • Cook while stir frying, that means stirring constantly, until the liquid evaporates and the mixture becomes thick, then add the broccoli and stir fry for 1 more minute to heat the broccoli through.
  • Serve with steamed rice on the side.

Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.12 per serving.
Provided by Panlasang Pinoy and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Fish Chowder II
November 7, 2017 Lee
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Fish Chowder II

Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 2 medium onions, diced
  • 1/2 cup dry white wine
  • 3 potatoes, cubed
  • 2 cups clam juice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Old Bay seasoning
  • 750-1000 grams whitefish fillets, boneless, skinless, cut into 1 inch cubes
  • 1 1/2 cups whipping cream
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  • Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  • In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  • When the fish is cooked through, remove from heat and stir in the parsley.
  • Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  • Serve with bread or oyster crackers (which I am going to make as well soon).

Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.
Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.
This recipe for Fish Chowder is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Easy Fish Stew
November 7, 2017 Lee
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Easy Fish Stew

Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, smashed and minced
  • 2/3 cup fresh parsley, chopped
  • 1 1/2 cups fresh tomatoes, chopped
  • 2 teaspoons tomato paste
  • 240 ml clam juice, (8 oz bottle)
  • 1/2 cup dry white wine
  • 750 grams whitefish fillets, boneless, skinless, cut into 1 to 1 1/2 inch pieces
  • pinch dried oregano
  • pinch dried thyme
  • 1/8 teaspoon tobasco sauce
  • salt and pepper, to taste

Instructions
 

  • In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  • Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  • Ladle the stew into bowls and serve with bread.

Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.
Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.
This recipe for Quick Easy Fish Stew is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Baked Bacon Eggs
November 6, 2017 Lee
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Baked Bacon Eggs

These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • soft boiled eggs, chicken or duck, peeled
  • slices bacon, 2-3 slices per egg

Instructions
 

  • Preheat your oven to 200 C (390 F). Get out a muffin pan.
  • Set out your bacon and soft boiled eggs, I used duck eggs as those are favorites here. The muffin pan is to the right of the eggs.
  • Wrap an egg with 2-3 slices of bacon, one crosswise, and one to two lengthwise and place in the muffin pan with the edges down in the pan.
  • Repeat for the rest of the eggs. Bake for 15 to 20 minutes, then gently turn the eggs to cook the other side, for another 10 to 15 minutes or until the bacon is crispy.
  • When you turn them during cooking, some of the bacon will come lose, no worries.
  • Serve with buttered toast.

Notes

Low cost overall. Figure 2 eggs and 4-6 slices of bacon per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Pork & Stuffing Casserole
November 6, 2017 Lee
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Pork & Stuffing Casserole

Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, bone in or boneless
  • 1 box Stove Top stuffing, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/4 cup milk
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Oil or butter a 9x13 baking dish.
  • Heat a splash of cooking oil in large non stick pan, season chops with salt and pepper as desired, browns chops on both sides, remove from pan and place in the baking dish.
  • Prepare the boxed stuffing according to package or make from the shortcut. Spoon the stuffing over the chops.
  • Mix together the milk and soup, pour over the top of the chops.
  • Cover the dish with foil and bake for 1 hour. You can bake longer for increased tenderness if desired, the chops will remain moist.
  • Remove the foil for the last 15 to 20 minutes of baking to nicely brown the top of the casserole.
  • Serve.

Notes

I will price this when I get 4 pork chops again, for now I will say Low cost.
Shortcuts: Stove Top Stuffing, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES