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.
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