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Blackening Fish by Cletus Steinhoff For a Great fish recipe, Give this a Try!

Recipe for Blackening Spices - Mix quantity of spices for amount of fish to be fried.

General Mix - for approximately 1 lb. of fish

3 teaspoons Cajun Curl Spice 3 teaspoons chili powder 2 teaspoons paprika 1 teaspoon Italian seasoning Method: Use a large cast iron skillet and preheat to a medium hot temperature. Fry fish in "I can't believe it's not butter" or "Shed spread light soft margarine"

Using fish fillets, note which side of a fillet was the skin side. Season fillet by dipping liberally in spice mix coating both sides.

Place fillet with what was the skin side down in the hot skillet and fry. Gage cooking time by 10 minutes per inch of thickness of fillet. Only turn fish once when half of the cook time passes. Fry the second side for the remainder of the cooking time.

Remove cooked fillets to a platter and keep warm until served. Fish will flake easily so care is required when handling.

Lumpia - A Phillippine staple food by Alice Book

4 packages (25 each) Spring Roll Wrappers
2 lbs shrimp, peeled, deveined, cooked and chopped
2 lbs ground beef, browned
2 lbs ground pork, browned
1 large onion, chopped fine
3 large carrots, chopped fine
2 ribs celery, chopped fine
1 pod garlic, chopped fine
1 head cabbage, shredded fine
1 can water chestnuts, chopped fine
1 can bamboo shoots, chopped fine
1 egg, beaten
Salt and pepper to taste

Combine all ingredients and mix well. Beat egg to use for sealing wrap. With a wrap in diamond position, place 2 tablespoons of mix in center. Roll to near top corner, place inger in egg wash and wipe on corner to seal with final roll. Place aside sealed side down. Freeze on a flat tray. May be stored in zip lock bag in freezer.

To serve: Heat oil to 350 degrees and cook in small batches for 2 to 3 mins until wrap is brown and crisp. Place on paper towel to drain. Serve with Sweet & Sour Sauce. No need to thaw before cooking as all ingredients have been cooked.