Subj : Re: Chooken To : Carol Shenkenberger From : Dave Drum Date : Wed Feb 07 2024 05:30:00 -=> Carol Shenkenberger wrote to Dave Drum <=- > CS> Like you, I have cooking alternatives but the stove here is gas so with > CS> a lighter, I can keep on cooking. Also for winter, I have a fireplace > CS> and the gear to cook with it plus a butane burner unit. > > That first part threw me for a bit until I realised that newer gas stoves > have piezo-electric igniters. All the ones I ever owned had pilot lights. > But, then, I'm lookng 82 years old in its unblinking eyes. 8<----- CUT ----->8 > CS> Tonight, making this again. I made a simple stir fry last night served > CS> over rice. Today I make fried rice with leftover stir fry mixed in. > CS> Both already cooked, just add a scrambled egg and butter for 'frying > CS> rice'. How much butter depends on how much rice, > CS> https://postimg.cc/14k5qCTH > > CS> (earlier picture but same dish mostly). > > Were some of those red strips chilies? Or was that just the way they > laid in the rice? I do some stir fries once in a while but we have a > *very* good selection of Asian restaurants here ... and enough of them > are authentic the let me sample Japanese, several regions of Chinese, > That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai > places is owned by a Burmese family - Thai Basil. 8<----- RECIPE REMOVED ----->8 CS> Yes, more 'modern gas stove/oven' than the old ones with pilot lights CS> (grin). CS> On the stir fry, the bits were bell peppers cut to strips but some were CS> further cut to sortof square shapes. We did that rice dish last night CS> again. It's always good and super easy since it was all cooked already CS> leaving you to just melt butter and add leftover rice and stir fry then CS> toss it about to heat it up. CS> 10 minutes at most. I'm more likely to do Cajun than Asian rice dishes. I've got a wok as well as a wok "skillet" and I've made a number of Chinese, Thai, etc dishes. But they always seem to taste better down the restaurant. Bv)= I'm good enough at Cajun that I've had natives of Louisana ask me if I was (or my mother was) from there. Bv)= This works with crawdads, too. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: N.Y.T. Shrimp Etouffee Categories: Seafood, Vegetables, Chilies, Herbs Yield: 4 servings 4 tb Unsalted butter 1 Yellow onion; fine chopped 2 Celery ribs; thin sliced 1/2 Bell pepper; fine chopped 4 cl Garlic; minced 3 tb All-purpose flour 2 tb Tomato paste 3/4 c Chicken stock 1 tb Hot sauce; to taste 1 Dried bay leaf 2 ts Tony Chachere's or homemade - Creole seasoning Salt & pepper 1 lb Shrimp; peeled, deveined 1 Scallion; green parts - chopped White rice; for serving In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute. Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute. Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes. Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice. By: Vallery Lomas Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Kitchen MMMMM .... Whatever it was in Italy it will be something else in New York. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .