Been there, done that. We (family) were down in Gulf Shores, AL last
Thursday and suffered through the heat and humidity as well. The heat
index was 110 at 9:00 that night. Ugh!
Anywho, I picked up a recipe book while I was there. At first I bought
it for it's novelty value only. $5 for a palm sized book that is
roughly shaped like a cluster of chiles. The details are :
Totally Chile Pepper Cookbook
by Helene Siegel and Karen Gillingham
CelestialArts, Berkeley CA
ISBN o-89087-724-6 $4.95
After I browsed through it though, I found that it had some really good
looking recipes. This is one that I will be trying as soon as I can.
Steamed Monkfish with Sizzling Chile Oil
4 6 oz monkfish fillets
1/4 c soy sauce
2 tbsp dry sherry
1/2 c peanut oil
2 scallions, cut in 2" lengths and slivered
1 piece fresh ginger, 2" length, peeled and thinly slivered
2 tsp garlic, minced
2 de arbols, cayenne or Thai chiles, cut into 1/2" lengths
2 tsp sesame oil
salt to taste
Rub 2 tbsp soy sauce and dry sherry all over fish and place on
oil-coated surface for steaming. Assemble remaining ingredients for
quick cooking.
Steam fish in wok or steamer 10 to 14 minutes, until opaque in center.
Just before fish is done, warm peanut oil in small saucepan over medium
heat about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame
oil and salt. Cook 30 seconds. Remove from heat and stir in soy sauce.
When fish is done, transfer to serving plates. Drizzle with sizzling
oil and serve hot.
George J. Goslowsky
Intergraph, Corp.
Senior Software Analyst
Huntsville, AL
gjgoslow@ingr.com
(205) 730-3606
Run to light from shadow, Sun gives me no rest
Promise offered in the east, broken in the west