GINGER STOUT RECIPES

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GROUPER FILLETS WITH GINGER AND COCONUT CURRY - NYT COOKING



Grouper Fillets With Ginger and Coconut Curry - NYT Cooking image

The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn’t curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.

Provided by John Willoughby

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

4 grouper fillets (about 6 ounces each), skin removed
Kosher salt and black pepper
4 teaspoons olive oil
1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
1 small carrot, peeled and julienned
1/2 cup snow peas, julienned
1/2 cup fresh or frozen green peas
1 (13-ounce) can full-fat coconut milk
1 tablespoon red curry paste, plus more if needed
1/4 cup cilantro leaves, for garnish

Steps:

  • Heat oven to 225 degrees.
  • Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  • Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  • Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  • Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 420, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 37 grams, SaturatedFatContent 19 grams, SodiumContent 749 milligrams, SugarContent 2 grams, TransFatContent 0 grams

SLOW-COOKER STOUT BEEF STEW RECIPE | TRISHA YEARWOOD ...



Slow-Cooker Stout Beef Stew Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 6 hours 45 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces 
2 large onions, finely chopped 
2 cloves garlic, minced 
2 tablespoons fresh parsley, finely chopped 
One 12-ounce bottle stout beer, such as Guinness Draught 
1/4 cup olive oil 
2 tablespoons light brown sugar 
2 tablespoons tomato paste 
1/2 cup all-purpose flour 
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
One 4-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces 
2 tablespoons unsalted butter 
2 tablespoons canola oil 
3 cups chicken broth 

Steps:

  • In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
  • In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

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