Rybnoye Satsivi Fish In Georgian Walnut Sauce Recipes

RYBNOYE SATSIVI (FISH IN GEORGIAN WALNUT SAUCE)

Rybnoye Satsivi (Fish in Georgian Walnut Sauce) image

This recipe is from an old newspaper clipping my grandmother added to her recipe box. This cold fish dish is very popular in Russia. It says that you can use the walnut sauce hot or cold with hot or cold chicken or game.

Provided by Member 610488

Categories Russian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs fish (salmon, halibut, cod or whiting)
salt
lemon juice
4 tablespoons butter
6 ounces walnut meats
2 medium onions
1 tablespoon flour
1 egg yolk
3 garlic cloves
1/8 teaspoon cinnamon
1/8 teaspoon clove, ground
1 teaspoon paprika, sweet
1 bay leaf, crushed
1 cup fish stock (made during cooking)
1 ounce parsley, chopped
1/2 teaspoon salt

Steps:

Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
When it comes to a boil, remove from heat.
Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
Pour the sauce over the fish and serve.

Nutrition Facts : Calories 440.2, Fat 41, SaturatedFat 10.4, Cholesterol 78.3, Sodium 472.4, Carbohydrate 14.6, Fiber 4.2, Sugar 3.6, Protein 9.7

MADAGASCAR CHICKEN CURRY

Madagascar Chicken Curry image

This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's.

Provided by Member 610488

Categories Curries

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless chicken breast halves, cut in bite size chunks
1/2 cup lemon juice
2 tablespoons oil
2/3 cup coconut milk (canned is fine)
1 yellow onion, chopped
1 red bell pepper, sliced and chopped
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon grated lemon rind
1/4 teaspoon cayenne powder
salt, to taste
white pepper, to taste

Steps:

Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

Nutrition Facts : Calories 568.5, Fat 39.1, SaturatedFat 19.5, Cholesterol 82.3, Sodium 123.6, Carbohydrate 25.2, Fiber 4.8, Sugar 12.5, Protein 33.6

CRANBERRY MAPLE WALNUT SAUCE

Cranberry Maple Walnut Sauce image

This is a great cranberry sauce for the holidays. The recipe was given to us at a company Thanksgiving party over 15 years ago. We have made it a few times over the years and found it to be a hit always. The sweetness of the combination, Textures of the walnuts and zest of the orange not only make it good for Thanksgiving dinner but one of our guests used it as a topping for plain cheese cake and WOW! Have to try!

Provided by sombrerobeach

Categories Berries

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh cranberries
1 cup pure maple syrup
1 cup raspberry-cranberry frozen juice concentrate
1 cup walnuts
1 orange, zest of
1 orange, juice of

Steps:

Wash cranberries.
Mix in heavy sauce pan the cranberries, maple syrup, cranberry-raspberry concentrate (do not add water), zest and the juice from the orange.
On High heat bring to a boiling point then reduce to medium heat for 10 minutes or till the cranberries pop-up.
Then add the walnuts and remove from heat.
Mix well and chill.
Can be prepared a day or two in advance.

Nutrition Facts : Calories 432.7, Fat 9.7, SaturatedFat 0.9, Sodium 9.2, Carbohydrate 88.5, Fiber 3.8, Sugar 70, Protein 2.6

LOUELLA'S HAMBURGER GOOP

Louella's Hamburger Goop image

This recipe came from an ANCIENT newspaper clipping that I retrieved from my wife's grandmother's recipe box after she died (hopefully not from the goop!). I only tweaked it to facilitate the use of a food processor. I don't know who "Louella" was but she clearly knew what she was doing in the kitchen. Try it -- you'll like it!

Provided by Bone Man

Categories Sauces

Time 40m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1/4 lb blue cheese, run through a ricer, or, food processed
1/2 cup butter, softened
1/2 fresh garlic clove, slightly crushed
2 tablespoons prepared mustard
1/2 teaspoon kosher salt
1/2 teaspoon milled black peppercorns

Steps:

Melt the butter slowly on the stovetop in a small pan with the clove of crushed garlic in it. Stir the butter until the garlic is well-infused and then toss out the garlic.
Add all ingredients, including the garlic butter, into a food processor. Pulse until the blend looks about right.
Spoon some of the mixture on to the grilled (still sizzling hot) hamburgers or steak. It should melt into a "sauce.".

Nutrition Facts : Calories 61.8, Fat 6.3, SaturatedFat 4, Cholesterol 16.4, Sodium 172.2, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.3

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