Karl’s Fish Soup

, No Comment Karl’s Fish Soup

Karl’s Fish Soup

½ large onion
½ lb. bacon
1 cup carrots diced or sliced
2 10 oz. Cans clams
15 oz diced and peeled tomatoes
1 tbsp chicken base
1 lb. fresh scallops
½ lb cod or white fish – cut in pieces
1.2 pound shrimp
2 cups half and half
2 tbsp. Butter
2 cups milk

Combine bacon, onion, and carrots in large saucepan. Cover with water, add chicken base. Add two cans of clams with juice. Bring to a boil, then reduce heat and simmer for ½ hour. Add tomatoes. Continue to simmer for another ½ hour. Add shrimp, scallops, and whitefish. Continue to simmer for another ½ hour. Put half and half and butter in microwave for 2 ½ minutes. Add to pot. Add 2 cups of milk. Heat through. Add salt & pepper to taste. Enjoy

Ginger-Garlic Dipping Sauce

, No Comment Ginger-Garlic Dipping Sauce

In addition to being a delicious dipping sauce for dumplings, this can be used as a marinade for chicken, pork or seafood.

Active Time: 10 Minutes
Total Time: 40 Minutes
Yield: 3/4 cup

Make Ahead Tip: Cover and refrigerate for up to 3 days.
RECIPE INGREDIENTS

1/2 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon minced ginger
2 teaspoons toasted sesame oilDIRECTIONS Combine soy sauce, lemon juice, vinegar, garlic, cilantro, ginger and sesame oil in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Scallop & Shrimp Dumplings

, No Comment Scallop & Shrimp Dumplings
Active Time: 1 Hour
Total Time: 1 Hour
Yield: 36 dumplings, for 12 appetizer servings

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don’t have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Make Ahead Tip: Prepare filling (Step 1); cover and refrigerate for up to 2 days, or freeze for up to 1 week.
RECIPE INGREDIENTS

8 ounces scallops, minced
4 ounces raw shrimp, peeled, deveined and minced
1/2 cup minced scallions
1 tablespoon minced fresh ginger
3 garlic, minced
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground pepper
36 round (gyoza) dumpling wrappers (see Tip)
2 tablespoons canola oil, divided
3/4 cup water, divided
Ginger-Garlic Dipping Sauce
Tip: The best dumpling wrappers for this recipe are round “gyoza” wrappers. Look for them in Asian markets. Or substitute square wonton wrappers and use a 3- to 3 1/2-inch round cookie cutter to cut each wrapper into a circle (they need not be perfectly round).
Other necessary recipes:
Ginger-Garlic Dipping SauceDIRECTIONS

Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
Preheat oven to 200 degrees F.
Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven.
Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left in the pan for the final batch). Serve hot with Ginger-Garlic Dipping Sauce, if desired.
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