jalapenos

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

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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 🙂
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Bon Appétit !   Life is Good !
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Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
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Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pig’s Feet Souse ( Love It Or Hate It )

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Pig’s feet  are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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Bon Appétit !   Life is Good !
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Click here for more  Souse  on  Chefsopinion
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Click here for  Escabeche  on  ChefsOpinion
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Click here for more  Pigs Feet  on  ChefsOpinion
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Pig's Feet Souse

Pig’s Feet Souse

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Pig's Feet Souse

Pig’s Feet Souse

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Pig's Feet Souse

Pig’s Feet Souse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Scotch Bonnet & Garlic Compound Butter

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Here  is one of my  “go to”  items that will improve just about any dish for me and gives it the extra kick I like in most food. I usually have some in the freezer available at all times. Add to cream soups and eggs, mount into sauces, mix into pasta and vegetables or use as spread for a tasty sandwich. If the scotch bonnet’s are too deadly for you, replace part of them or all with jalapeno’s.
Enjoy.
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Blend chilies of your choice with roasted garlic,  sea salt  and butter. Shape into little dollops. Freeze on plate or tray until solid. Remove into sealable  plastic bag  or container.

Spice up your life  🙂
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Life is Good when it’s Spicy !    🙂
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” Conchiglioni, Portabellas, Peppers & Jalapenos “

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Talk  about a satisfying dish that leaves nothing to be desired.
While spicy and alive on the taste buds, the jalapenos,
garlic and chilis were just the right amount , not overbearing, but noticeable.
All in all a successful, easy, quick dish, vulgar because of the heat,
elegant and earthy because of the portabella’s.

(Sound’s like the description of someone on a dating service  🙂
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Ingredient‘s :

Giant pasta shells,                     cooked al dente, some of the cooking liquid reseved
Portabella mushrooms,            sliced
Red peppers,                                sliced
Yellow peppers,                          sliced
Jalapenos,                                   sliced   (lot’s of them)
Red peppers,                                sliced
Garlic,                                           paste
Italian parsley,                           chopped
Pecorino romano,                      grated
Salt,                                                to taste
Cayenne pepper,                         to taste
Butter,                                            to saute

Method :

Saute all vegetables, add pasta, half of the grated cheese, some whole butter and a bit of the cooking liquid. Mix well until a sauce forms from the starch of the pasta, butter, cheese and cooking liquid. Once the sauce lightly coats the pasta,  plate and sprinkle with the other half of the cheese and the parsley.
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Bon Appetit !   Life is Good !
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” Pretzel Snack “

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Friday  night movie :  ” Kill Bill 1&2 ”
And the snack :  Pretzel sticks, garlic boursin, jalapenos, bologna, wasabi peas, ice tea.

Life is Good !