Spicy Green Curry Snapper with Vegetables Wrapped in Banana Leaves

Makes 6 appetizer-sized portions

Ingredients

6 small Red Snapper fillets or other flaky whitefish
½ red pepper - sliced thin
6 green onions - sliced in half lengthwise
12 Chinese log beans cut in 3 pieces or about 18 green beans
1 Anaheim chile pepper sliced into thin strips
½ can Thai green curry paste – about ¼ cup
¼ cup chicken or vegetable stock
dozen sprigs of fresh cilantro - roughly chopped
6 banana leaves – plus 12 thin long strips cut from the leaves to use to tie
½ lime, sliced ito wedges

Preparation

In a small pan, over medium heat, mix the curry paste and chicken stock until thoroughly incorporated and just comes to a boil. Remove from heat.

Split the peppers, beans and onions into six equal portions and lay each lengthwise in the center of a banana leaf.

Top vegetables with one snapper fillet, then spoon about a teaspoon of the curry sauce over each piece, then top with a small pinch of cilantro.

Fold each side of the banana leaf over the fish, then the top and bottom, to make a small pouch. Using the long strips of banana leaves, tied the pouches into places to secure.

Place the pouches in a small baking dish, and add approximately a half a cup of water.

Cover the baking dish with foil.

Bake at 375° for 20 minutes.

Remove and serve immediately with lime wedges.

Jim Beam Barbecue Sauce

Ingredients

• 2 cups ketchup
• 1/2 cup mild-flavored (light) molasses
• 1/3 cup of Jim Beam bourbon
• 1/4 cup Dijon mustard
• 3 tablespoons hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Preparation

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
People’ comments
Spec-friggin-tacular! I use heavy molasses, real onion and garlic minced super-fine, and add some real maple syrup to the mix. It is simply the best I or my family has ever tasted, with the immeasurable added benefit of being smokey without using the gut-wrecking liquid smoke!
Very good sauce...like any bbq sauce, it is open to your imagination and personal taste. I used all the ingredients in the recipe and then added to taste. We used more liquor (Jack Daniels) than stated in the recipe and added liquid smoke (a must in my book). I agree that it doesn't smell particularly good when cooking but it had a nice smokey flavor with some heat that sneaks up on you. I made this in advance to give the flavors time to meld. I found that the heat diminished somewhat over a couple of days so next time I plan to add some chipotle chili powder for a bit more depth. Another future addition will be pureed smoked tomatoes substituted for some of the ketchup, yum! We served this over shredded Boston Butt that we slowed cooked for about 13 hours....it was delicious! Will definitely make again.

Grilled Chicken Rigatoni in Vodka Sauce

Ingredients

* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 pound chicken (white or dark meat)
* 1/2 cup roughly chopped onion
* 1 jalapeno, chopped
* 3 cloves garlic, finely chopped
* 1/2 cup roughly chopped green pepper
* 1 teaspoon paprika
* 1 teaspoon Italian seasoning
* Salt and freshly ground black pepper
* 1 (28-ounce) can whole tomatoes with basil
* 1/3 cup vodka
* 1 cup heavy cream
* 1 pound rigatoni
* 1 cup grated Asiago cheese
* 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chopped chicken (grilled). Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.