Singapore Shrimp and Curry on Rice

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1 cup rice cooked

2 eggs beaten
8 medium shrimp
2 small shallots, finely diced
1 inch fresh ginger, run through a micro-plane
3 cloves garlic, run through a micro-plane
2 tsp. curry powder
1 tsp. turmeric powder
¼ yellow onion, thinly sliced
1 scallion, thinly sliced long ways
½ red or yellow bell pepper, thinly sliced
1 cup bean sprouts
2 TBSP veg oil
1 dash Shaoxing wine
1 dash soy sauce
1 Dash sesame oil
10 slices of hot pepper Andouille sausage. Or what ever sausage you like if it is not breakfast sausage
Dash of Chiu Chow Chili Oil

In wok over medium heat add a TBSP of oil. Just when the oil starts to smoke add the egg and make an omelet. Remove to a cutting surface. Roll the egg and cut ¼ inch strips. Place in a bowl.

In the wok add the shrimp and lightly cook on both sides until the shrimp turns a light red. Remove and place in the bowl with the eggs.

In the wok add a touch of oil and cook the sausage a few minutes. Remove and add the sausage to the bowl with the eggs and shrimp.

Add a little more oil and touch of Shaoxing wine. Deglaze the wok. Add ginger and garlic and cook until the aroma develops.

Add all the veggies and stir fry. Add more Shaoxing wine, soy sauce and sesame oil. Stir fry.

(When stir frying some use a slotted spoon, or a wok spoon, I use a rubber spatula.)

Return the eggs, shrimp, and sausage. Make sure there is enough wine, sauce and oil to make a gravy. Stir fry. Place the wok on simmer and cover. Let steam for a few minutes to get hot.

Spoon rice in a bowl and top with a good spoon full of the wok ingredients. Place a little Chiu Chow Chili Oil on top and eat with chop sticks.

As of 1/14/23

Ron’s Bistro Creamed Spinach

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.5 lb. ground beef
4 oz can of mushroom bits (drained)
10 oz fresh baby spinach
1 TBSP olive oil
¼ onion chopped
1 clove garlic coarsely minced
1/8 cup milk
1/8 cup heavy cream
1 oz cream cheese
1 TBSP sour cream
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated Parmesan

(You can also add a little fresh dill on top)

In large pot of boiling water, cook spinach for 30 seconds. Drain and run cold water on it to stop the cooking.
When cool enough to handle, drain, and squeeze out as much excess water as possible.
In the pot add olive oil add the chopped onion and sauté 3 minutes, add the mushrooms and sauté 4 minutes.
Add the ground beef and season, drain off beef juices
Add the spinach and the garlic.
In a separate small pan add milk, heavy cream, sour cream and cream cheese. Simmer slowly until cream cheese is melted. Add the cream to the dish.
Season with salt, pepper, and a pinch of cayenne.
Combine all.
Top with grated Parmesan.

Note: I would use a dutch oven with tall sides. This is a lot of mixing for a shallow fry pan.

Serves 2

As of 1/9/23

Shrimp Bisque

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Roux
4 TBSP flour
4 TBSP butter

½ pound uncooked shrimp (tails on are good)
1 TBSP butter
1 carrot (shredded)
½ yellow onion (finely chopped)
4 scallions (chopped)
1 garlic clove (minced)
1 Roma tomato (cut a cross on top and bottom, place in boiling water 1 minute to remove the skin, cut length ways into quarters and remove the seeds, finely chop the pulp)
4 cups fish stock or with shrimp head and tail make your own shrimp stock
S&P
Pinch of fresh thyme
Pinch of cayenne
Pinch of dried tarragon

Make the roux to an oak color, add the onions and salute a few minutes, add the rest if the vegetables, tomato and sauté several minutes, add the fish stock one cup at a time and mix.

Set six shrimp off to the side. With the remaining shrimp chop them and add to the pot.

Bring to a boil then reduce heat. With a hand blender blend the soup ingredients.

Cook on low for ¾ hour.

Add the thyme, salt and pepper and the tarragon and simmer 15 minutes.

15 minutes before serving in a separate small fry pan, melt 1 TBSP butter, sauté’ the whole shrimp with a tad salt and pepper.

In a bowl, plate the soup and then add the sautéed shrimp in the center of the bowl.

Serves 2, serve with warm baguettes.

As of 1/8/23

Chicken Coq au Vin Blanc – from the Oven

2 oz. Pancetta
1 TBSP olive oil
1.5 Lbs. chicken (or 3 chicken thighs, cut two slices across the bone of the thighs)
½ onion chopped
6 pearl onions
Salt and pepper
1 small amount of chanterelle mushrooms rehydrated
1 clove garlic minced
1 small leek (white and green) halved and sliced
1 TBSP flour
1 cup of dry white wine
1 cup of chicken broth
1 TBSP Dijon mustard
Sprigs of fresh thyme
1 bay leaf

Preheat oven to 425°

In a Dutch oven sauté the pancetta in olive oil. Add the onions and leeks and sauté slowly for 15 minutes. Add the flour and mix. Add the chicken broth and stir into a paste. Add the wine. Keep stirring. Add the rest of the ingredients except the chicken and mix. Cook on low for about 10 minutes.

Place the chicken on top of the mixture and place the Dutch oven in the oven and cook for 1 hour.

Serve over rice.

11/20/22

Gołąbki / Golumpki (Polish Stuffed Cabbage) (Pronounced Go-lump-key)


I have made this dish several times before but I keep making adjustments.  This one I like b/c it brings me back to my roots in New Orleans’s for meat stuffing.  Instead of a Mirepoix (onion, carrot and celery), I went with the New Orleans Trinity of onions, celery and bell pepper.  This all comes back as a favorite of mine for stuffing green bell pepper or mirlitons (aka chayote squash).  Only with mirliton, I like to use ground lamb.  This substitute blend of Trinity offers a little more punch.  I have researched the origins of this dish (the way Grandma made it) but those left me little in want of just a little more flavor.  Don’t get me wrong.  Grandma’s is always good.

(Click on pic to enlarge)

1 head of cabbage (Reserve smaller leaves for the sauce)
½ Lb. ground beef (I used ground chuck) or use all ground beef
½ Lb. ground pork
½ onion finely chopped – for the filling
½ onion finely chopped – for the sauce
1 celery stalk finely chopped
1 medium carrots grated
½ medium green pepper finely chopped
2 large garlic cloves minced
1 cup of cooked long grain rice
1/4 cup plaint bread crumbs/panko
S&P
Sour Cream
Fresh dill
4 TBSP Butter
1 TBSP Olive oil
10g unflavored gelatin mixed in 1/4 cold water
1 15oz. can of stewed tomatoes (in celery, onion and green bell)
½ cup dry white wine
1 Cup chicken stock
2 TBSP tomato paste
1 tsp balsamic vinegar

Cabbage – Cut the core out of the center of the cabbage.  Place in at least a 7 Qt. pot half full of boiling water with the core side up.  Boil a couple of minutes and then gently remove the first of three or four leaves with tongs and place on a tray, keep doing this until you have peeled all the biggest usable leaves and that the leaves are cooked but firm enough to roll.  Remove the small remaining cabbage and return the leaves back in 3 to 4 at a time and boil another 30 seconds or so.  Set aside to cool. With a knife slice the top main part of the rib off of the cabbage leaf to make the leaf flexible.

Rice – In left over cabbage water cook rice 10 minutes and remove and drain.

Carrots – grate in a food processor.

Chop the Mirepoix – Add celery, onion, garlic, bell pepper and 1½ TBSP butter chop in a food processor.

Filling – Mix the rice, ground meat, bread crumbs, mirepoix, celery, salt, gelatin and pepper. I mixed it in a KitchenAid 3 minutes on stir setting with the mixing blade. Spoon ~ a third cup of filling and make a cylindrical meatball and place in a cabbage leaf.  Fold the top over tight then the sides and roll the cabbage and place in a 13×9 dish.

Sauce – Saute the left over chopped cabbage in 2 TBSP butter and brown and remove. Add the chopped carrots and ½ onion finely chopped and chopped garlic in olive oil and saute. Add the stewed tomatoes, wine, chicken stock, tomato paste salt and vinegar. Bring to a simmer and place 1/2 at the bottom of a Dutch Oven.

Cooking – Add the rolls in the pan. Cover with the rest of the sauce and a couple of cabbage leaves. Cook covered on 325° in the oven for 60 minutes. The idea is to cover the rolls so that they steam in the oven making the cabbage very tender and easy to cut with a fork. Check the rolls to make sure the cabbage is cooked. Remove the rolls into a cover cookware bowl.

You can leave them in the frig overnight and reheat.

Plate, cover with sauce, sour cream and chopped fresh dill.

As of 10/24/22