GINGER BASIL RECIPES

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PENNE PASTA WITH GINGER AND BASIL RECIPE - NYT COOKING



Penne Pasta With Ginger and Basil Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Salt to taste
1/2 pound penne pasta
2 tablespoons butter
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
1/8 teaspoon hot pepper flakes
1/4 cup grated Parmesan cheese
Freshly ground pepper to taste
4 tablespoons chopped fresh basil

Steps:

  • Bring enough water with salt to a boil and add the penne. Stir, bring to a boil again, stirring. Cook 10 to 12 minutes or until the pasta is al dente. Drain and reserve 1/4 cup of the cooking liquid.
  • In the same saucepan, melt 1 tablespoon of the butter. Add the ginger, shallots and garlic. Cook briefly until wilted. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil. Toss well and serve

Nutrition Facts : @context http//schema.org, Calories 297, UnsaturatedFatContent 3 grams, CarbohydrateContent 44 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 5 grams, SodiumContent 190 milligrams, SugarContent 2 grams, TransFatContent 0 grams

GRILLED BRANZINO WITH BASIL, LIME AND GINGER RECIPE ...



Grilled Branzino with Basil, Lime and Ginger Recipe ... image

Provided by Geoffrey Zakarian

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Grated zest of 2 limes
1 teaspoon minced peeled ginger
1 small shallot, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
5 limes
2 1-pound whole branzino, gutted and scaled (ask your fishmonger)
1/2 cup fresh basil, plus more for serving
8 thin slices ginger
Kosher salt and freshly ground pepper
Vegetable oil, for the grill Extra-virgin olive oil, for drizzling
Flaky sea salt, for topping

Steps:

  • Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
  • Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
  • Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
  • Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
  • Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.

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