715 magic mam Recipes

thai flat rice noodles, vegetable oil, minced garlic, yard-long beans (chinese long beans) or regular green beans, cut into 2-in. pieces, boned , skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick, thai or vietnamese fish sauce (nuoc mam or nam pla), reduced-sodium chicken broth, sugar, minced fresh ginger, fresh lime juice, chopped fresh basil leaves, divided, chopped fresh mint leaves, divided, chopped green onions, divided

freshly squeezed lime juice (from 6 to 8 large limes), sugar, thai or vietnamese fish sauce (also called nuoc mam or nam pla; see notes), red and green jalapeno chiles, seeded and minced, loosely packed fresh mint , basil, dill, flat-leaf parsley, and cilantro leaves, chopped red onion, sliced celery (1/4 in. thick ), whole salted cashews, vegetable oil, calamari, cleaned (see notes ), all-purpose flour, rice flour (see notes ), kosher salt, cayenne

grated lemon peel, lemon juice, white wine vinegar, asian fish sauce (nuoc mam or nam pla) or soy sauce, minced green onion, sugar, olive oil, minced garlic, coarse-ground pepper

beef flank steak (about 1 lb.), dried thin rice noodles (see, lime juice, asian fish sauce (nuoc mam or nam pla) or soy sauce, sugar (2 tbsp if using soy sauce), minced garlic, minced fresh serrano chiles, salad greens (5 oz.), rinsed and crisped, tomatoes (8 oz.), rinsed, stemmed, and halved, red red onion, rinsed, fresh mint leaves, rinsed, fresh cilantro leaves, rinsed

boneless skinless chicken breasts , cut into strips (*), fresh mushrooms, sliced, unsalted butter or 6 oz margarine, cajun magic poultry seasoning, cajun magic poultry seasoning, green onion top, minced, fresh parsley, minced, fresh garlic, minced, chicken stock, pasta, dry (we like fettuccine), shrimp , may be substituted

mayonnaise, chopped fresh cilantro, chopped fresh ginger, asian fish sauce (nuoc mam or nam pla), crabmeat - drained, flaked and cartilage removed, chopped shrimp, fresh breadcrumbs , made from crustless french bread, salt and pepper to taste, peanut oil

shrimp stock, grated lemon zest, grated lime zest, whole straw mushrooms, drained, frozen fully cooked salad shrimp, thawed, asian fish sauce (nuoc mam or nam pla), fresh lime juice, green onions, chopped, chopped fresh cilantro, red chile peppers, seeded and chopped, salt and pepper to taste

dried rice vermicelli, bean sprouts, divided, vegetable oil, minced garlic, unpeeled, large fresh shrimp, white sugar, asian fish sauce (nuoc mam or nam pla), ketchup, eggs, beaten, chopped dry roasted peanuts, crushed dried shrimp, chopped green onions, chopped fresh cilantro, chili powder, fresh lemon

vegetable oil, minced fresh ginger (optional), serrano chile peppers, seeded and chopped (optional), baby corn, cut in half, red bell pepper, seeded and cut into strips, bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated, fresh bean sprouts, asian fish sauce (nuoc mam or nam pla), chinese oyster sauce, green onions, thinly sliced, chopped cilantro leaves (optional), toasted sesame seeds (optional)

duck (about 5 lb.), cut into pieces, chicken broth, purchased thai green curry paste, reduced-fat coconut milk, asian fish sauce (nuoc mam or nam pla) or soy sauce, brown sugar, curry powder, hot chili flakes, russet potatoes, peeled and cut into 1 1/2-inch chunks, minced fresh cilantro, cilantro sprigs and salt

ground pork best to start with whole cuts and grind your own, thai basil finely chopped, garlic finely chopped, scallions finely chopped, nuoc mam, sriracha, brown sugar, cornstarch, coarse ground black pepper, salt, ground pork best to start with whole cuts and grind your own, garlic finely chopped, ginger finely chopped, jalapeno or other hot pepper finely chopped, zest of 1 lime, nuoc mam, light soy sauce, fresh lime juice, brownsugar, five spice powder, cornstarch, fat free mayo, scallions finely sliced, sriracha, carrots julienned, daikon radish julienned, rice vinegar gently warmed, brown sugar, salt, crushed red pepper, shallots thinly sliced and fried til golden, cilantro 4-6 per sandwich, sliced chiles thinly sliced , 4-6 slices per sandwich, sliced cukes peeled, halved, seeded, thinly sliced, french baguettes cut in 6 portions, liver sausage or pate enough to spread

tamarind pulp (optional), sliced shallots, salad oil, minced garlic, asian chili paste or hot chili flakes, fat-skimmed chicken broth, shrimp, peeled, deveined, and rinsed, pineapple chunks (3/4 in .), asian fish sauce (nuoc mam or nam pla) or reduced-sodium soy sauce, sugar, lime juice (6 tbsp if you don tsp use tamarind pulp), roma tomatoes (6 oz. total), rinsed, cored, and cut into 1/2-inch wedges, bean sprouts, rinsed and drained, chopped fresh thai or anise basil (rau hung que) or regular basil leaves, chopped rice-paddy herb (ngo om) or fresh cilantro, chopped fresh thai (hang prik) or serrano chilies

sugar, minced fresh ginger, makrut lime leaf (sections 2 1/2 to 3 in. long; see notes), rinsed, lime juice, asian fish sauce (nuoc mam or nam pla) or soy sauce, cantaloupe (about 1 1/2 lb., or a 1 1/2-lb. piece), honeydew (about 1 1/2 lb., or a 1 1/2-lb. piece), shelled cooked tiny shrimp, fresh jalapeno chili, rinsed, stemmed, seeded, and minced, fresh basil leaves, chopped fresh cilantro, chopped salted roasted peanuts

cornish hens or 1 (3 -4 lb) roasting chickens, cajun butter injectable marinade (1 oz or lb of poultry) or 3/8-1/2 cup creole garlic injectable marinade, bayou magic sausage seasoning or 3 tbsp tony chachere s creole seasoning, paul prudhomme s poultry seasoning (poultry magic), paprika

butter, melted or 2 tbsp bacon drippings, chopped vidalia onions or 2 cups sweet onions (peeled and chopped fine), chopped celery (scraped , strings removed and chopped fine), crumbled cornbread , southern style,ala nita (allowed to dry out), crumbled day old white bread , allowed to dry out (light), spring green onions, trimmed,peeled and sliced thin, dried parsley or 1/4 cup fresh parsley, stems removed and finely minced, granulated sugar or 2 -3 tbsp splenda sugar substitute, sweetener, table salt, black pepper, celery salt, onions, magic or 1/4 tsp onion powder, paprika, fresh eggs, lightly beaten, chicken stock (remove some of the grease) or 5 cups campbell chicken broth, butter, melted

unsalted butter, in all, all-purpose flour, almonds (can grind if you prefer), chopped celery, cajun magic seafood magic seasoning (or see my copycat recipe), honey, grated fresh lemon peel, basic chicken stock or 1 cup water, ground nutmeg

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock