Posts Tagged ‘seafood’

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

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Baked Stuffed Clams

December 8, 2010

 

 My home made stuffed clams will beat anything found in the frozen section that needs to be reheated.  I’ll bet your guests and other half will love these, because they are loaded with clams with the right amount of spice. Don’t forget to serve these with my favorite hot sauce Gypsy Juice! 

serves 4- 6

1 stick of unsalted butter

1 lb chopped clams (2 cups)

2 tablespoons dry vermouth or white wine

1/2 teaspoons of sweet paprika

1 tablespoon of chopped jalapenos (jarred pickeled jalpenos or cherry peppers  can be substituted)

1/4 teaspoon fresh ground white pepper

1/2 teaspoon of sea salt or Kosher salt

1/3 cup of ground dried chorizo

1 1/2 tablespoons of garlic powder

2-5 dashes of Gypsy Juice or parrot hot sauce

1  medium onion minced

2 tablespoons of chopped flat leaf parsley

1 cup of plain bread crumbs-preferably homemade

 

preheat oven to 400

 6-8 small ramkins or scallop shells greased

baking sheet 

10 inch or larger saute pan

1 large mixing bowl

heat pan

melt butter

saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside 

 In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams mix thoroughly.

add contents of pan to bowl and mix

Add desired amount of clam stuffing to scallop shells or ramkins and place on baking sheet

bake for 15-18 minutes 

 serve with Gypsy Juice hot sauce or hot sauce or fresh lemon

Mussels in Chorizo Garlic Cream

December 8, 2010

  serves 2-4

1 1/2 -2 lbs of cleaned mussels

3 tablespoons of garlic thru a press

1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube

 2 tablespoons of minced onion

3 tablespoons of unsalted butter

1/2 cup Savory & James Deluxe Cream Sherry

1 cup of  heavy cream

1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup

1/3 cup of ground dried chorizo

fresh ground pepper

 1/4 teaspoon of Kosher or sea salt

1 teaspoon of smoked paprika

1-2 bay leafs

1 tablespoon of fresh cilantro sprigs

1 tablespoon  each of yellow, orange peppers or plum tomato cut into small pieces (optional)

 crusty loaf of bread

one large 12 inch saute pan with cover

 

heat pan

melt butter, saute garlic, onion and chorizo

add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry

stir while bringing to a high simmer

add mussels and cover 4-7 minutes  until  mussels open 

discard any open mussels and bay leafs

ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro

serve with  crusty bread

Shrimp Pad Thai

June 4, 2009

serves 2-4

Have all items prepared and chopped before starting

 8 oz of rice stick noodles (half package)

3 Tablespoons of peanut oil

1/4 cup water

4 cloves fresh minced garlic

2-3 eggs

4 Tablespoons of  real lemon juice

3 Tablesppons of fish sauce

1 teaspoon sugar

1 teaspoon of white wine vinegar

4 Tablespoons of corsly chopped unsalted dry roasted peanuts

1/4 lb of raw shrimp with tails on 

1/4 cup of fresh bean sprouts

3/4 teaspoon of chile garlic sauce without seeds (preferrably Siracha)

3 whole scallions white & green parts cut into half inch slices

1 Tablespoon fresh cilantro sprigs

 1 lime sliced into  wedges

———————–

soak noodles in warm water 15-20 minutes till somewhat soft

scramble eggs and set aside

 Heat large skillet, add in oil and sautee garlic till golden

drain noodles and add to pan toss with garlic

slowly add lemon juice, fish sauce, vinegar, chile sauce, half of peanuts and sugar

toss noodles and add in shrimp and water

noodles will become soft within 4-6 minutes, add more water if needed 

 when shrimps start to turn pink, add in eggs, scallion and bean sprouts and toss.

place on platter

Cover with remaing peanuts. Garnish with cilantro and lime wedges