> > While I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable (once in a while, anyway) 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Grits on ChefsOpinion > Click here for more Red Beets on ChefsOpinion > Click here for a recipe using Red Beet Leaves on ChefsOpinion > > >
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
>
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
wash 2 lbs red beets thoroughly, cut off tops and leaves, use for other recipe ( see link )
cook the beets in lightly salted water until soft but NOT mushy, remove from stock, peel, dice
strain stock through a cheesecloth into a pot; you should have about 3 cups
add the required amount of grits, depending on the type of grits you use (check the package for measurements)
fold-in the red beet cubes (if you use the shrimp in garlic butter, don’t add any butter at this point), check/adjust seasoning
poach one egg per person
melt 4 oz of salted butter
add 1 lb headless,peeled and deveined shrimp, season with 1 tsp worcestershire sauce, 1 tsp garlic paste, 1 tblsp Thai sweet chili sauce, kosher salt to taste
saute until shrimp are almost cooked through , (carry-over heat will do the rest), add 1/4 cup chopped cilantro, check/adjust seasoning; serves 4
plate grits in center of a deep serving plate
top with shrimp and butter, top with poached egg, sprinkle with more chopped cilantro
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg
> > Yesterday evening, looking forward to binge-watch the final four episodes of season one of “The Crown” on Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake……….. > Bon Appétit ! Life is Good ! > > More Snacks on ChefsOpinion > More Pizza on ChefsOpinion > > Pizza Dough Recipe:
Ingredients :
A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon Olive oil, 3 table spoon Kosher salt,
Method :
Pour water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled. > > >
Movie Time/Pizza Roll Time
>
Movie Time/Pizza Roll Time
>
Movie Time/Pizza Roll Time
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
italian parsley, 2 ea italian spicy sausage (skin removed), 15 ea cherry tomatoes, sriracha to taste
stretch or roll the dough as thin as possible, sprinkle with corn meal
sprinkle with chopped parsley and drizzle with sriracha to taste, sprinkle with 1/3 cup grated parmesan
cut tomatoes in half, add into the center-line of the dough, season with kosher salt and granulated garlic to taste
shred the sausages, add to tomatoes
top generously with 1 cup shredded sharp cheddar and 1 cup shredded mozzarella
drizzle with 1/3 cup EVO, roll into a tight roll
brush generously with more EVO
cut into 1,5 inch slices, arrange tight in a oiled baking dish
sprinkle with 1/2 cup grated parmesan
bake in a 375F oven until cooked through and a nice crust has formed, remove from heat, let cool down to room temperature, sprinkle with fresh basil leaves
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Crisp Yi Mein Noodle Pillow With Fiery Chile Pork
> > Usually , I prepare one dish with enough ingredients to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦 So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be Eugene’s meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow, what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post : Pork And Noodles In Two Parts – “Part Two” > Bon Appétit ! Life is Good ! > Click here for more Noodles on ChefsOpinion > Click here for more Soup on ChefsOpinion > Click here for more Pork on ChefsOpinion > > >
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
>
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
>
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
cook 1 lb yi mein noodles until al dente, drain, rinse, toss with 2 tblsp sesame oil
to 2 lbs bone-in pork neck add 4 qt water, season with 1 tblsp garlic paste, 1 tblsp grated ginger, 1 tblsp kosher salt, 1 tbslp lemon juice, 1 tblsp sugar, 1 tsp chile flakes; simmer until meat is tender, about 2,5 hours
when meat is tender, remove from broth, remove and discard bones, cut meat into bite-size pieces, strain broth (there should be about 1,5 qt-if there is more, reduce- if there is less, add water); add 12 oz blanched bok choy, 1/2 head of napa cabbage and 6 ea sliced radishes, simmer 1 minute, remove from heat, check/adjust seasoning
place some noodles into bowl
add some pork, top with soup and veggies, add cilantro
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles
> > Looks like the devil is trying hard to get me off my sensible eating habits again.
Since I decided (once again) not to eat anymore sweets, (or at least just the tiniest amounts), the cravings to do so are getting stronger and stronger 😦
The only way for me to fight this is to actually prepare a sweet dish, set a tiny piece aside for Bella and I and get the rest of it off to the neighbor as quick as possible.
So far this works, hopefully for some time to come.
Yesterday, I had to fight the demons again………
I had some apples, ricotta and cashews at hand and in the back of my mind I was playing with different dessert-options, until they finally crystallized into this delicious pie/cake. And, to appease my conscience, I added some “healthy” elements by serving it with a bit of tart Greek yogurt and crunchy pomegranate seeds. >
Final Score – Myself: Happy; Bella: Happy; Neighbor: Happiest ! > > Bon Appétit ! Life is Good !
> >
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
>
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
>
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
>
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
core, peel and finely slice 3 lbs of apples
to the apples add 1/4 cup cashew nuts, 1 cup cottage cheese, 4 whole eggs, 3 tbls sugar, 1 tblsp grd cinnamon, 2 tblsp lemon juice, 1/2 tblsp vanilla extract
mix all ingredients
line a baking dish or cast iron pan with a thin sheet of pie dough
bake at 375F for 15 minutes
as you can see, the dough shrunk more than I anticipated, so I added a few strips of additional pie dough between the side of the pan and the crust (if you want to use less filling, you can omit this step)
add the filling, overlap the edges with the dough
sprinkle generously with sugar, bake at 350F until an inserted needle comes out dry and clean
let cool to room temperature, dust with castor sugar
to transfer to a serving dish, turn the cake/pie upside down on a plate, then turn upside down again onto a serving dish; serve with Greek yogurt and pomegranate seeds (optional)
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> I could have named this dish “Chinese Beef Stir Fry With Vegetables”, and it would also be absolutely correct.
However, I named it “Sautéed Beef With Bok Choy, Onions And Potatoes In Hoi Sin Sauce”, because I wanted to emphasize the fact that naming a dish that one creates, even if similar recipes exist, leaves one free to use words that best describe the methods and ingredients so that one knows what to expect when reading about it or ordering it in a restaurant.
This is usually not necessary when preparing/serving well established dishes, such as Spaghetti Bolognese, Midnight Lake Soup, Sweet& Sour Chicken, Consomme Celestine, Veal Chop Milanese, Chicken Kiev, Chinese Pepper steak, etc, etc, etc.
However, when changing the ingredients or methods of a well established dish, we should explain it in the name in order to respect the original ! and to avoid confusion or even disappointment when the altered dish arrives. (And yes, there are a few exceptions to that rule, such as when the “original” is not well known or not popular in it’s original version. After all, restaurants are businesses and we must sell whats popular in the particular market we try exist in and to prosper.) 🙂
Change and improvement is sometimes good and commendable, as long as the change from the original/classic is well documented.
I remember not too long ago to read a post of a very popular lady-cook who has a rather popular TV cooking show and published a bunch of cookbooks, who told her readers about a “smart “risotto recipe where one does not have to stir the rice and liquid constantly. It sounded really good and tasty, but that is NOT ! a risotto.
Or to be served a pesto with cilantro and walnuts which, incidentally, I love and make frequently at home. Nothing wrong with it – as long as you don’t just label it “Pesto”, which let’s one expect the classic version. Just name it what it is : “Walnut And Cilantro Pesto” and we are square. Or, as in this recipe, when both the French “sauteing” and the Chinese/Asian “Stir Frying” cooking method is the correct description of the cooking method used – choose one that fits the location, clientele or whatever seems correct and/or appropriate.
As for the potatoes, I had them in a Chinese dish for the first time when I worked in Singapore back in the early 80’s. After a long day at work, I usually told the night-cook to send me something tasty to my apartment at around 1.oo am. More often than not, he sent me a stir fried seafood dish with either noodles, potatoes or both, thinking that since I am German, the potatoes would comfort me (they did) 🙂
But besides that, Yunnan province and other areas of China, (mainly in the north-east), feature plenty of dishes containing potatoes. My absolute favorite and probably the best (only?) known in the West is probably : 酸辣土豆 / suān là tǔdòu (hot & sour shredded potatoes) or, with added pork juliennes: 土豆肉丝 (tǔdòu rou si) >
So there you have it, my own philosophy (the short version) of naming dishes I create or modify to my taste, availability, affordability and/or popularity with my guests, be it at home or in a commercial environment. > Bon Appétit ! Life is Good ! > P.S.
This dish had more sauce than usual, because I wanted to have the leftovers the following day over pasta or rice ……
Also, it is one of the most delicious dishes I have prepared in the past few months, perfect in taste, quality and looks and very affordable and easy to prepare 🙂 > > Click here to see the most popular Chinese Potato Dish > Click her to see “Beef Stroganoff: (NOT?) on ChefsOpinion > Click here to read more about :
“Can A Classic Dish Be Altered If The Name Clearly Indicates That The Dish Is In The Style Of……….“ on ChefsOpinion > > > >
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
>
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
>
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
2 lbs of sliced top round
trim of all fat and grizzle
keep trimmings for the “dish” at the bottom of this page 🙂
slice beef thinly
marinade the beef with 6 tblsp soy sauce, 4 tblsp hoisin sauce, 1 tblsp garlic paste, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp sugar, 2 tblsp sesame oil, 1 tblsp rice starch, mix well, cover, let marinade overnight – the salt in the sauce will break down the fibers of the protein, thereby tenderize it
remove the beef from the marinade, add 1/2 cup water or stock to the marinade, reserve; saute (stir fry) the beef in 3 tblsp peanut oil at very high temperature, about 30 seconds
remove beef from pan (wok), set aside
add another tblsp peanut oil, saute 1 lb of cut and cooked potatoes until starting tp brown at the edges
add the cut whites of 1 lbs bok choy and julienne of 1 large onion, saute until onions are translucent
add the sauce (reserved marinade), simmer for a few seconds, remove from heat
add the greens of 1 lb bok choy, mix
add the beef with it’s collected juices, mix, check/adjust seasoning
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
East Meets West – Sauteed Beef With Bok Choy, Onions And Potatoes In Hoisin Sauce
> > > “Dish At The Bottom Of This Page”
Guess who got the beef and who got some of the raw bok choy 🙂 >
Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp. > > > > > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
melt and brown 6 oz of unsalted butter
almost………
add 1 doz grape tomatoes and 2 tblsp sliced scallions to the butter
add 1 doz pierogies (depending on size) and fresh-cracked black pepper
add garlic paste and kosher salt to taste
saute for 2 more minutes
arrange on serving plate, sprinkle more sliced scallions and grated cheese of your choice (optional) serves 2
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette
> > These pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂 > Bon Appétit ! Life is Good ! > > Click here for Schwäbischer Kartoffelsalat (Swabian Potato Salad) > Click here for a very different kind of Potato Salad on ChefsOpinion > > P.S.
For this dish I have used Argentinian style morcilla, which is widely available here in South Florida. A better fit would be Schwäbishe blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same. > P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad. > > >
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> stard, fiery chilies, and th
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
>
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
2 whole eggs, whisked with sriracha and kosher salt to taste
brush 1 dough sheet generously with egg wash
spread-out 3 oz of potato salad, top with 1/2 ea morcilla, 2 tblsp smotthered or fried onions, 1 tsp mustard and 2 tblsp sliced scallions
top with another sheet of dough, brush generously with egg wash, crimp the edges, place on buttered baking sheet
bake turnovers at 375F until dough is cooked through and crisp; serve with a side of marinated chilies or a green salad; serves 8 snacks or appetizers (to enjoy as main course, double the amount of filling; serves 4)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)
> > So this morning I went to my doctor for my quarterly check-up. I knew I was in for some bad news, but boy oh boy did she let me have it. (Can you say verbal a**whooping !)
During the past couple of months, life had taken a bit of a downturn for me. Since I gave up drinking and smoking, the only way to make me feel better and help forget the daily crap has been eating – usually far too much quantities of sugar and starches.
As a result, my average sugar level has been way above my usual, decent levels. Therefore, the following dish will be the last of sugar-laden food I’ll eat. Any sweets I will prepare from here on will be strictly (mostly?) for visitors. As for starches, I will prepare and post the same as usual, although I will have to eat MUCH smaller portions again 😦 (also more salads and veggies) 🙂
And there you have it – let’s try to live a bit longer by eating healthier !
(See also ” HANS’ LIGHTER, HEALTHIER COMFORT FOOD” ). > Bon Appétit ! Life is Good Tough ! > > >
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
>
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
>
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
mix 10 med-sized, coarsely crumbled chocolate chip cookies with 1/2 tsp cinnamon powder, 1/4 cup a/p flour, 1/4 cup cashew nuts, 1/4 cup dried cranberries and 1/2 cup sugar
Crumble Heaven
core and peel 4 large firm apples, cut into slices
saute apples with 1/4 cup sugar until lightly caramelized add 1/2 cup heavy cream
simmer until thickened
remove from heat, add 1/5 of the crumble, mix well
generously butter a baking dish or cast iron pan
add the apple mix
cover with the remaining crumble, top with 8 oz butter flakes
bake at 375 until top has lightly caramelized, about 15 to 20 minutes, remove from oven to let cool slightly; to serve, dust with castor sugar; serve with ice cream and whipped cream; serves 10
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble
> > This dish is one of my “go to” dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂 > Bon Appétit ! Life is Good ! > > Click here for more Pasta on ChefsOpinion > Click here for more Curry on ChefsOpinion > > >
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)
>
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
>
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
whisk 4 ea whole eggs, season with kosher salt and cayenne pepper
cook and drain 1 lb pasta of your choice
saute 5 oz of mushroom in 4 tblsp clarified butter
add 1 lb headless, tail-less, peeled and butterflied shrimp, season with kosher salt and cayenne pepper to taste
remove shrimp and mushroom from pan, reserve
in the remaining butter, saute 1 lb of fresh vegetables of your choice, season with 1 tsp garlic paste, kosher salt and cayenne pepper to taste, remove from pan, reserve
add two more tblsp clarified butter, add 1 tsp garlic paste, 2 tblsp curry powder, 2 tblsp turmeric, 1 tblsp kecap manis, 1 dash of maggi seasoning, 1 tsp chili paste, kosher salt to taste, saute until fragrant
add pasta, mix well, put pasta to one side of the pan, add the eggs, scramble until set
mix the scrambled eggs with the pasta
add the shrimp, mushrooms and vegetables, mix well, check/adjust the seasoning; serves 4
(Sunshine On A Plate) Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
Curried Pasta With Shrimp, Mushrooms, Veggies And Egg
> > This morning for breakfast I had leftover pasta from last night, which required a much lighter lunch and no dinner (Maybe a bit of ice cream though 🙂
So, at around noon, off to the fishmonger down the road to get some fresh shrimp and to the supermarket to see what’s available that would be appealing to my desire for a tasty salad. Red pears, chicorée frisée (endive, curly endive, or frisée) and fresh lime for the salad and its dressing, and a small amount of sun-dried tomatoes and it was on. Twenty minutes after I got home, Bella and I were feasting on this superb creation, wrapped in flour tortillas and accompanied by peach ice tea. Bella ate about half the shrimp and a bit of the tortillas and graciously allowed me to enjoy the rest. Life is Good ! > Bon Appétit ! Thanks Bella, for your Generosity 🙂 > > >
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))
>
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
> > > Preparation : To read instructions, hover over pictures To enlarge pictures and read instructions, click on pictures > > >
pour 2 tblsp garlic oil from your homemade garlic confit into a saute pan
peel and devein 20 oz shrimp, remove the head and tails, marinade in 3 tblsp Thai sweet chili sauce and kosher salt to taste, add 3 stalk sliced scallions
saute the shrimp and scallions in the garlic oil
clean and wash 1/2 head of a medium size chicorée frisée, core and slice 1 large red pear into batons, julienne 4 oz of sun dried tomatoes; dress with juice of 2 limes, 3 tblsp olive oil, kosher salt and cayenne pepper to taste
toast “a bunch” of flour tortillas, cover to keep warm
Flour Tortillas
place the salad on a serving dish
top the salad with the shrimp and its juices; serves 2 main courses or 6 appetizers
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)
ChefsOpinion 