Grab Bag

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

>

Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more  cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
>
Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
>
>
>

Curried Shrimp With Potatoes & Garbanzos

>

Curried Shrimp With Potatoes & Garbanzos

>

Curried Shrimp With Potatoes & Garbanzos

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

>
>
A bowl  of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Breakfast of Champions  on  ChefsOpinion
>
>
Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
>
>
>

Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

>

Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

>

Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Spicy Sausage And Spinach Congee

>
>
English – Rice Porridge;  Japanese – Okayu;  Korean – Jukin;  Thai – Jok;  Tagalog – Lugao, Burmese – Hsan Pyok.
plain congee/law fu kee
>
In  my own experience, there’s no food more simple and more comforting than a bowl of congee, which is basically just rice cooked with a lot of liquid until it forms a soft porridge.
Congee can be enjoyed any time of the day (or night 🙂 and there are as many recipes and methods for making congee as there are restaurants, homes, mothers and grandmothers to prepare them. However, the basics are just water and rice, cooked until thickened to the texture you prefer, anywhere from very liquid to quite thick.
In this basic form, congee has provided a full belly as well as help against minor ailments since ancient times.
Additional ingredients and condiments for congee are limited only to ones fantasy, taste and wallet. (Lobster anyone?)
For some of the more adventurous variations of congee click HERE
>
Bon Appétit !   Life is Good !
>
>
>
Click here for more info on  Congee
>
Click here for more  Congee  on  ChefsOpinion
>
>
>

Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

>

Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

>

Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

>

Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Ox Tripe Two Way’s

>
>


>
>
>
Even  though ox tripe is not everybody’s cup of tea, I myself am an incurable fan of it.
Originally classified as “Poor Man’s Food”, it has lately become more widely used, especially since the “Head To Tail” movement has become popular and it is now  “in”  to classify former “Poor Man’s Food” as “Comfort Food 🙂 .
Well, I grew up loving this type of food, so for today’s lunch, I made two versions, one for lunch and one to be re-heated at dinner.
Of course, there are a million recipes for ox tripe from around the world and I love most of them. But these two versions of (almost) the same recipe are without a doubt on the very top of my list. Great looks, super taste and outstanding texture lift them to the level of excellence the humble ox tripe deserves.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Oxtripe  recipes on  ChefsOpinion   ( Mondongo/ Beef Tripe/ Kutteln/ 牛百叶/ 牛百葉/ Goto/ Tripa/ требухаأمعاء, شىء تافه )
>
>
>

Clear Ox Tripe Stew

Clear Ox Tripe Stew

>

Creamy Ox Tripe Stew

Creamy Ox Tripe Stew

>

Creamy Ox Tripe Stew

Creamy Ox Tripe Stew

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

“WhatAPig” – Pork & Peppers On Baguette

>
>
Every  so often, a quick sandwich is all I need to satisfy my culinary cravings.
The range of sandwiches I enjoy is wide and spans from a simple ham & cheese sandwich to the most elaborate lobster roll, foie gras on toast and anything in-between.
Today I feasted on such a typical “in-between” sandwich : The “WhatAPig”.
Although quick and easy to prepare, it does not lack in substance, taste and appearance and is a great meal for any occasion when sophistication is not required to impress 🙂
>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Sandwiches  on  ChefsOpinion
>
>

WhatAPig - Pork & Peppers On Baguette

“WhatAPig” – Pork & Peppers On Baguette

>

WhatAPig - Pork & Peppers On Baguette

“WhatAPig” – Pork & Peppers On Baguette

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

>
>
This  is my all-time favorite meatless entrée. I used to special-order this in Chinese restaurants which Maria and I frequented, but now I hardly go out anymore, so special orders are not something I want to bother the chefs with in places where I only show up once in a blue moon.
So, I prepare it for myself at home and usually it is at least as good as I could hope for in a restaurant 🙂
I don’t normally plan this in advance, but when I am at my neighborhood Asian market and see fresh Shiitake , also called Chinese mushroom or black mushroom, this dish is on the table the next day. (Especially if the “Flower Mushroom”, xiang-gu or huāgū (花菇) is available).
Today I had vegetable stock at hand from vegetables I prepped, blanched and froze in the morning for the coming week, so I used that instead of the chicken stock I usually use, which actually made it suitable for vegetarians to enjoy.
So, if you are looking for a great meat-less or vegetarian dish, this delicious beauty will serve you well 🙂
>
Bon Appétit !   Life is Good !
>
>
>

Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

>

Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

>

Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Chicken, Matzo Ball And Vegetables Soup – Recipe # 3731

>
>
Another  chicken soup post you say? – well, why not I say – there can never be enough of that beacon of traditional comfort food 🙂
On a rainy day; on a sunny day; on a sad day; on a happy day: Chicken soup, when prepared with love, will make you feel better, no matter what.
So there you have it . Enjoy !
>
Bon Appétit !   Life is Good !
<
<
Click here for more  Matzo Balls  on  ChefsOpinion
>
Click here for more  Chicken Soup  on  ChefsOpinion
>
>

Matzo Balls Recipe: 
1 cup matzo meal
3 eggs
3 tblsp oil or rendered chicken fat
1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal)
3 tblsp finely chopped parsley (optional)
Kosher salt and white pepper to taste
Mix all wet ingredients together, then stir in matzo meal, salt and pepper and place in refrigerator for 15 minutes. Shape into golf ball sized balls, drop into boiling water, cover, turn down to a slow simmer and cook for 20 to 30 minutes or until fully cooked (cut one in half to check if it’s done).
>
>
>

Chicken,Matzo Ball And Vegetable Soup - Recipe # 3731

Chicken, Matzo Ball And Vegetable Soup – Recipe # 3731

>

Chicken, Matzo Ball And Vegetable Soup - Recipe # 3731

Chicken, Matzo Ball And Vegetable Soup – Recipe # 3731

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Tostadas Al Pescado (Fish Tostadas)

>
>
When  you decide to make tostadas, the biggest decision will be if you want to prepare  your own tortillas and fry them to a flat crisp or buy packaged tostada shells, which you can buy in any supermarket nowadays’, most of excellent quality. After that, the most sensible thing is to put the tostadas on a platter in the center of the table, arrange all the toppings in bowls around them and let everybody assemble their own favorite. Traditionally, refried beans, cotija cheese, a simple salsa and sometimes seafood are the main ingredients/toppings.
But, as you can imagine, tostadas, like most other dishes with a long culinary history, have evolved and advanced to be more adventurous and varied. Anything you fancy is allowed to grace your tostada, as long as it is delicious and makes you smile 🙂
Refried beans, shredded lettuce, sour cream, any cheese, any seafood, sausage, meat, grilled vegetables, any salsa, guacamole, etc, etc.
I happened to have some fresh Swai fillets at hand as well as white cabbage for a tasty cabbage slaw.  Added some guacamole, salsa Mexicana and a bit of sour cream and BINGO ! – exiting lunch served in a snap 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Swai  on  Chefsopinion
>
Click here for more  Tostadas  on  Chefsopinion
>
Click here for  Guacamole Recipe  on  ChefsOpinion
>
Salsa Mexicana Recipe:
2 medium tomatoes- diced; 1 med white onion- diced, 3 jalapeños- chopped, 1/3 cup cilantro- chopped; lime juice and kosher salt- to taste; combine, check/adjust seasoning.
>
>
>

Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

>

Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Pork, Cabbage & Chili Noodles

>
>
Ahhh,  the refreshing, liberating, exciting, sinus-clearing effect of eating a dish as spicy as one can handle.
The key here is –
as spicy as one can handle” !  (Hot as hell in my case)
To season something beyond a level of spiciness which is comfortable and enjoyable would not make sense – but to stay just below, on a level that hurts but feels good at the same time can be very addictive. While not all the food I eat at home is spicy, once in a while I need the rush which comes from a healthy dose of chili.
If you plan to re-create this dish, simply and sensibly adjust the amount of chili you use to your personal preference.
Like I said on other occasions concerning spicy food  –
“It should kick like a lady, not like a mule” 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Spicy Food  on  ChefsOpinion
>
Click here for more  Noodles  on  ChefsOpinion
>
>
>

Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

>

Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

>

Pork, Cabbage & Chili Noodles

Pork, Cabbage & Chili Noodles

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Naan “Pizza”

>
>
I love  to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pizza  at  ChefsOpinion
>
Click here for  Garlic Confit Paste  recipe
>
Click here for more  Naan  dishes on ChefsOpinion
>
Click here for  Naan  recipe
>
>
>

Naan Pizza

Naan Pizza

>

Naan Pizza

Naan Pizza

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
>
>
>
>