I love food and everything about it. I read cookbooks like most people read magazines. I rarely serve my family the same thing twice. Restaurants are my idea of a really good time. So, I'm going to start writing it down.
I mentioned on Facebook the other day that Neil found an Asian mega-market on his weekly trip to Atlanta. I'm not exactly sure how long he was in that place, but I received many-an-iPhone pic that day as he explored. Tables piled high with fresh ginger, noodles a-plenty, every curry paste known to man and wacky ass fruits that none of us know what to do with! While the pictures were plentiful, they didn't even make a dent into all the stuff he brought home!
This isn't even all of it; we've already been tapping into the supply!
Tonight, I worked until 7:00 so when I arrived home, Chef Neilix had already sprung into action. Prep was done, sauce was made, house was smelling divine...ready to whip up some homemade green curry! He used the remainder of the fresh shrimp we had in the fridge, some chicken breast and some thinly sliced steak. Then, he prepared sliced zucchini, red and yellow bell peppers, chopped water chestnuts, baby corn, peas, chopped carrots and onions. Next, he prepared a green curry sauce using green curry paste (duh), coconut milk and I'm not sure what else...I'd ask him but he's tucking in the little beetlebug at the moment! :-)
So, as I arrived, he cooked up some thin rice noodles, stir fried the veggies and meats, tossed it all together with the sauce and there it is folks, magic on a plate!
Variety of meats and tons of veggies
[Side note: for the Vivver, he omitted the curry sauce altogether and just stir fried her proteins and veggies in soy sauce. Of course, know-it-all-Mommy insisted that she try the curry sauce on her finger because I wasn't convinced that she'd find it spicy. Suffice it to say I was wrong on that point. Ok, live and learn. At least she tried it!]
The green curry was a wonderful success! To round it out, Neil served it with veggie egg rolls that we find in the fridge case in the Publix's deli area. They are made by Amy Food and for a store-bought egg roll, we think they are pretty darn good. If you find them in your store, you may want to give them a shot if you don't have time to make your own. Bake them and they are delicious.
P.S. Wacky ass fruits with Chinese writing on them: Vivian and I are giving the Asian pear and "bread fruit" an emphatic double thumbs down. The pear was just a mild, bland and crunchier-than-we're-used-to variety that just didn't do it for either of us. The bread fruit...avoid this anomaly at all costs! I just don't even know how to describe it. Brown and lumpy like a shriveled up coconut, dry and spongy on the inside. Just believe me...no bueno on this one.
My community is in the running to win a fruit orchard via the fine folks at Edy's Fruit Bars. The site is adjacent to the Boys and Girls Club in Rosewood, the intown neighborhood where I live. This addition to our neighborhood would be simply outstanding. And, being a smallish city, it sure would be incredible to win!
So, I'm appealing to you all to vote for Columbia, South Carolina. Even if you live in Oregon or Wisconsin, vote for little ol' Columbia, ok? All you do is go to CommunitiesTakeRoot.com and register yourself. Then, cast your vote for Columbia. You can vote DAILY! Once you're registered, you just sign in each day and click to vote. Very easy, takes no time. Just set a reminder on your calendar.
I will thank you heartily in advance for helping. Our town and our kids will benefit greatly. Thanks friends!
I love shrimp. Shrimp scampi, fried shrimp, shrimp burgers, shrimp with pasta, shrimp Island of Scorpios, shrimp creole, shrimp and grits, Sea Island shrimp...ok, I know I'm sounding like Bubba Blue from Forrest Gump, but I jess cain't hep myseff. I love shrimp!
My latest foray into my new cookbook that I got for Christmas was for a marvelous stuffed shrimp recipe. This is one of those dishes that I've enjoyed in restaurants, but for some reason, haven't ever attempted at home. But, guess what? Yes, you can try this at home. I did and with stellar results.
Aside from the flavor there is the lesson: so often people become frustrated with this dish because they cut a slit in the shrimp, along the back (logically), stuff it, then during baking all the stuffing is popped out by the shrimp as it cooks. Well, guess what? There's a very simple technique that solves this problem. All you do is slit the back of the shrimp as you'd expect, cutting almost all the way through, in order to open, or "butterfly" the shrimp like a book. But here's the trick...actually cut a 1/2"-1" hole through the bottom of the shrimp. Then, flip it over. This flattens the shrimp out onto your baking pan, causing the tail to flip up. Then, you add your stuffing, which can then adhere to the shrimp via that hole. In this position, as the shrimp cooks, it curls around the filling rather than against it and forcing it out. Duhhhh...this seems like I should've figured it out by myself.
See the holes?
To top it all off, I used extra large shrimp from Beaufort that I found at the All Local Market on Saturday. Fresh, South Carolina shrimp make all the difference! Here's the recipe...I hope you'll try it and love it!
4 slices hearty white sandwich bread, torn (I used the Italian sandwich bread from the Publix bakery)
1/2 cup mayo
1/4 cup clam juice (I didn't have this, so I used chicken broth)
1/4 cup finely chopped fresh parsley
4 scallions, finely chopped (remember this is NOT a shallot)
2 garlic cloves, finely chopped
2 tsp grated zest & 1 Tbs lemon juice
1 Tbs Dijon mustard
1/8 tsp cayenne pepper
1/4 tsp salt
1 1/4 lbs colossal shrimp, peeled, deveined and tails left on
Heat oven to 375. Pulse bread in processor to coarse crumbs. Transfer to the bottom of a broiler pan and bake until golden and dry, 8-10 min, stirring halfway through. Remove from oven and reduce heat to 275.
Stuffed and ready for the oven!
Combine crumbs with remaining ingredients (except shrimp of course) in a bowl. Prepare the shrimp like I told you, pat them dry then place on the lightly greased broiler pan bottom. Divide the stuffing mixture among the shrimp and press to adhere. Bake until the shrimp are opaque, about 20 minutes or so.
Remove from the oven, turn on the broiler then return to the oven to broil 1-3 minutes, to crisp up the stuffing. Devour.
I have so many great memories from being a kid. I find that my daily goal is to create one good memory for my little girl. Create a great one; well, that's just a bonus. Quite some time ago, I discovered that Vivi loves croissants. I mean really, who in their right mind doesn't? Now that she's entered "Big Kid-dom" going to restaurants with her is becoming not only easier, but more fun for Mommy. We are developing a little every-now-and-then ritual that I just adore. Periodic Mommy-Vivi breakfasts at the Gourmet Shop.
We both had the day off yesterday since it was Good Friday. So, we already had the plan to head down to the Gourmet Shop for croissants (or "guh-sonts" as Vivi calls them). Add a nice, gray, rainy morning to the mix and it was a perfect breakfast date. Vivian loves ordering milk there because instead of a styrofoam cup, lid and straw they bring her the milk in a "grown up" coffee cup with the sippy lid. It makes her feel very adult. And, of course, there are the croissants. These are the real thing too. They serve them with butter, which is funny because they are made with like a pound of butter per dozen, and this really nice seedless raspberry jam. But this time, Vivi surprised me by asking for honey with hers. Nice touch, really.
So, the two of us enjoyed our guh-sonts, milk for her, coffee for me and listening to the rain pelt Saluda Avenue outside the open french doors. I love dates with my baby!
The Easter Sunday feast is always one of my favorites. Sometimes I just picture the perfect pink-osity of a baked ham. Or, my mind goes Greek and focuses on lamb; usually Uncle Charlie's souvakia recipe. Or, other times, I have visions of light, fluffy quiches dancing in my head. As I have been contemplating the Easter meal for this year, my mom just sprung into action and said, "Here's what we're having this year." Dottie's sauerbraten, pickled red cabbage, mashed potatoes and green beans. Jawohl! Wir sind auf das Alte Land gehen! This is one of my favorite meals of all time. I am way excited.
Sauerbraten...Get in my belly!
So, I'm merely charged with dessert. I don't mind doing desserts. I'm just not a big dessert eater, so I don't get as excited about it. Anyway, I'm leaning toward a lemon tart with a coconut crust. However, it is strawberry pickin' time, so if Vivi and I can get to the farm tomorrow or Saturday, that plan will change. Get this: I called the farm today to ask if they'd be open on Good Friday. Not only are they open, they're working Easter Sunday too. That's some hardcore strawberry commerce going on over there. No holiday for you! Must sell berries every day! Get back to work!
Speaking of strawberries, I must share with you one recipe that I discovered 2 strawberry seasons ago. I can't remember what magazine I found it in, otherwise, I'd totally give credit where it is due. The recipe is for a panini that at first glance sounds pretty far out. But, trust me. You do, right? Of course you do...this sandwich will make you exclaim "Franklin Delano!" (I love that old man in the the new Oreo commercial!)
So, here's how you make Smoked Turkey-Strawberry paninis...
Fresh bread (I used the Cuban from Publix's bakery) smoked turkey breast brie cheese with the rind removed, sliced fresh basil leaves beautiful local strawberries pepper jelly
Spread the pepper jelly on one slice of bread. Layer on the turkey, strawberry slices, brie, and basil leaves. Top with another slice of bread (duh). Spread good quality butter on the outsides and grill, press, or panini-maker it until the cheese is melty and gooey.
Take a bite, yell out "Franklin Delano", slap your mama and have a good, cathartic cry. Yep, it's that good. I prefer warm, personal, hand-written thank you notes please. :-)
I recently mused about the headline article in Free Times regarding Columbia's Taco War. I'm still flabbergasted that our city's government could stall and hem 'n haw for over a year on such a simple issue, but (Woop!) there it is.
Yesterday morning, I was surprised to receive a short one-liner from the actual Taco Stand Man. He had somehow found my (very artistic and professional grade) "Taco Boy" cartoon on YouTube. He was very complimentary and commented that he'd never had anyone turn him into a cartoon before. Hold the phone... I may have stumbled onto a promising side business for myself. (note to self: start searching for a talent agent).
Ironically, later that same day, I received this link from my friend Kelley... I am delighted to know that the Taco Cart will stand and begin to deliver. I am delighted to know that a new restaurant is coming to Main Street. I just hate the fact that the little guy had to be the big guy and compromise. Really? City council had to look to a small businessman to give up something so they wouldn't have to just use some common sense and cajones to honor the man's permit application and let both businesses coexist and compete in this free market society we live in? (Rolling my eyes and taking a deep breath)
But, in the end, I congratulate David Roberts for having incredibly tenacious patience while our elected procrastinators jerked him around for a year. I, for one, can't wait to visit his taco cart and give him my full support. But, one last note before I go: Should we be worried about the fact that no one can reach the "Fever" lady?Hmmmm
