Shrimp Pad Thai

I changed the recipe around some.  Instead of using rice noodles to used Japanese sobe buckwheat noodles add assorted other ingredients.

Shrimp Pad Thai

6 oz Japanese sobe noodles

1 lb cleaned, peeled and deveined shrimp

2 tbsp sesame oil

Small onion

3 tsps. minced garlic

1 tsp cayenne pepper

1 tbsp lime juice

¼ cup rice wine vinegar

2 tbsp fish sauce

Brewed soy sauce

Salt and pepper
¼ to ½ cup of peanut sauce

2 eggs scrambled and chopped

Peanuts chopped

4 – 5 scallions chopped

Sriracha hot chili sauce (as little or as much as you like)

Boil the noodles while preparing the following:

Cook the shrimp in 1 tbsp sesame oil until done, remove.  Simmer the onion and garlic in the other 1 tbsp of sesame oil for 5 min.  and the next 7 ingredients and cook for an additional 5 min on simmer. 

Bring the cooked shrimp back to the pot and simmer.

Drain the noodles and mix the above in a large bowl, add the scrambled eggs  There you have it.

Top with chopped scallions and chopped peanuts.  Add sriracha.

Spelt Banana Bread

i had 4 ripe bananas.  they were getting brown!

My recipe:

3/4 cup sugar
1 stick butter
1/2 cup egg whites
4 ripe bananas
2 tbsps. cream
1 tbsp. cinnamon
2 cups spelt flour
1 tbsp. baking powder
1 tsp. salt
2 tbsps. honey
1 tbsp. vanilla extract

preheat oven to 350°F

cream butter and sugar.  add all other ingredients.  bake 1 - 1 ¼ hours.   

Shrimp and Scallop Bisque

I don’t know what gotten into me make all this shrimp!  I’m on a roll.

http://en.wikipedia.org/wiki/Bisque_%28food%29

1 lb. fresh shrimp (shell on)

½ lb. scallops

3 cups water

1 tbsp. Fish sauce

1 shallot and 1 onion food processed (paste)

1 stick butter

1 cube chicken bullion

1 tbsp. Old Bay

1 tbsp. paprika

½ cup sherry

1 pint heavy cream

1 small can tomato sauce

¼ cup cornstarch

Salt and pepper

Take the shells off the shrimp (don’t discard).  Clean the scallops in cold water.  Place 3 cups of water in a steamer.  Add fish sauce pinch of salt and shrimp shells and let it come up to a boil.  Add the shrimps and scallops in the steamer and let steam for about 10 min.  Save the 3 cups of fish stock you know have.  Set aside.

In a 4 qt. pot, melt the butter.  Add in the pureed onion and shallot to cook for about 5-10 min on low heat.  Add in the chicken bouillon, Old Bay, paprika, heavy cream, and the sherry for about 5-10 min on medium heat.

Mix 2 cups of fish stock, tomato sauce and cornstarch in a bowl.

Place the above mix in the 4 qt. pot and stir.  As it get hot but not boiling, put the cooked shrimp and scallops in.  Return the heat on low.  Cook for about 15 min and serve.

Shrimp with Old Bay Seasoning

i've been eating quite a bit of shrimp and scallops lately.  the is the second time i made this all within 1 week.

1 lb. raw jumbo peeled, deveined shrimp (leave the tail on)
1 tsbsp. Old Bay Seasoning
2 tsbsp. olive oil
salt and pepper

preheat oven to 400°F

in a bowl mix all and place flat on a cookie sheet.  bake for 20 min.

Shrimp and Banana

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672845_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Recipe courtesy Roger Mooking.

we shopped for ingredients for this meal but could not find soy water and onion sprouts.  we improvised by adding the juice from the cooked shrimp (in place of soy water) chives (place of  onion sprouts) and parsley (in place of *cilantro).  *we do not like it.

• 20 shrimp, peeled and deveined with tails on
• Vegetable oil
• Salt and pepper
• 4 tablespoons shallots, brunoise (about 1 1/2 shallots)
• 1 tablespoon finely chopped garlic (about 4 cloves)
• 4 very ripe bananas (so ripe that the skins are black)
• 1:1 low-sodium soya/water (1/2 cup of each)
• Roughly 3 tablespoons sambal
• 1 teaspoon honey
• Juice of 2 limes
• 1 cup fresh cilantro, chopped
• Onion sprouts, for garnish

Orange Chicken Marmalade

I had this marinating in the refrigerator for tonight.  This is my recipe.  Simple.

Orange Chicken Marmalade

1 lb. skinless boneless chicken breast

1/4 cup soy sauce

1/2 cup orange marmalade or apricot marmalade

1 tbsp. honey

Red pepper flakes (you be the judge)

½ to 1 tsp. salt

½ tsp. orange peel

Preheat oven at 350°F.

Place all ingredients in a container or ziplock bag overnight to marinate.  Baste once midway with the sauce.  Bake until done.

Pork & Basil Stir-Fry with Summer Vegetables

I cooked tonight despite the fact that I’m tired.  I love it anyway.  My friend Francie gave me the Williams & Sonoma cook book for Christmas on Saturday and I’m putting it to good use!

I substituted pork and I added to the soy mixture: rice vinegar, red flaked pepper, fish sauce and sesame oil.

Beef & Basil Stir-Fry with Summer Vegetables

1/3 cup soy sauce

3 Tbs. sherry

1 Tbs. honey

1 tsp. cornstarch

2 Tbs. canola oil

1 lb. pork, thinly sliced, then cut into 1-inch pieces

Salt and freshly ground pepper

2 cloves garlic, minced

1-inch piece peeled fresh ginger, grated

1 yellow squash, cut into 1/2-inch matchsticks

2 carrots, cut into 1/2-inch matchsticks

4 oz. sugar snap peas, trimmed and halved

1/4 cup small fresh basil leaves, preferably Thai

In a small bowl, stir together the soy sauce, sherry, honey and cornstarch.

In a wok or large fry pan, heat 1 tablespoon of the oil over high heat. Season the steak pieces with salt and pepper. Add to the pan and, tossing to sear on all sides, cook until browned but still rare inside, about 3 minutes. Transfer to a plate. Pour off any fat from the pan.

Return the pan to high heat and warm the remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry until fragrant, about 1 minute, taking care not to let the garlic and ginger brown. Add the squash, carrots and sugar snap peas and stir-fry for 4 minutes. Add the steak and the soy sauce mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 3 minutes. Top with the basil leaves and serve. Serves 4.

http://blog.williams-sonoma.com/todays-recipe-beef-basil-stir-fry-with-summer-vegetables