Spicy Orange Shrimp

Spicy Orange Shrimp

serves 4

(China)

This is a delicious treatment for shrimp, in adding the chile paste with garlic remember that Sambal Oelek is very spicy and that individuals can always add more if they like more heat but you can’t take the heat away once it’s there.  One trick to use is to use 4 packages of Ramen  noodles as the noodle base.

Ingredients

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/2 cup fresh orange juice
Zest of 1 orange
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
¼ to 1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Cooked rice or noodles

Preparation

1.  Place the shrimp in a large (1 gallon) re-sealable plastic bag.  Sprinkle the cornstarch over the shrimp and gently massage to insure all the shrimp is coated. Set aside.

2.  In a 1 cup measuring cup combine the orange juice, orange zest, soy sauce, honey, vinegar, and chile paste, whisk to combine; set aside.

3.  In a large, nonstick sauté pan heat canola oil over medium-high heat.  Add minced ginger and garlic to pan and stir-fry for until fragrant, about 15 seconds. Add the shrimp mixture; stir-fry for 3 minutes. Add the orange juice mixture and onions and cook, stirring frequently, until sauce thickens and shrimp are pink, 2 minutes. Serve immediately over Jasmine rice or noodles.

Beef Tips with Mushrooms and Sherry

Beef Tips with Mushrooms and Sherry

serves 4

(America)

Beef tips with Mushrooms and Sherry is a classy looking meal that Jo and I developed because we discovered that our Prime Rib of Beef (see recipe) made so much more beef than we could eat in one meal and we needed to find a way to use the leftovers, we liked it so much we developed it into a recipe that would work on its own.

Ingredients

1 pounds beef tenderloin or sirloin tips (leftover beef), sliced into bite size pieces

3 tablespoons extra-virgin olive oil

1/2 pounds assorted white mushroom,  stem and caps quartered

Leaves from 2 fresh thyme sprigs

Coarse Kosher or Sea salt

Freshly ground black pepper

1/2 cup dry Spanish sherry

1 cup beef stock

1/4 cup heavy cream

2 tablespoons butter

corn starch slurry, 1 teaspoon corn starch plus 1 tablespoon cold water mixed together

1/2 Risotto recipe (see recipe)

Preparation

1.   Prepare 1/2 recipe of Risotto.

2.  Pat the meat dry and,  in a large skillet, heat 3 tablespoons olive oil over medium-high heat.  When the oil ripples and begins to smoke, add the beef and brown for 3 minutes insuring it is brown on all sides. With a slotted spoon, remove the evenly browned meat and reserve on plate.

3.  Add the 2 tablespoons of butter to the skillet and heat the butter/oil mixture until the butter begins to foam.  Add the mushrooms and thyme. Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom.  Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes.  Add the beef stock. Continue cooking to reduce the liquid to about half, 3 or 4 minutes. 

4.  Stir in the cream and chives, and adjust seasoning with salt and pepper to taste.  Add the corn starch slurry and continue cooking, stirring constantly until the liquid thickens.

5.   Add the browned beef and stir to incorporate. 

6.   Plate by placing a bed of Risotto onto each plate and top each with the beef and mushrooms.

Next week's post: Jaeger  Schnitzel

Risotto alla Milanese

Risotto alla Milanese

serves 8

(Italy)

To call  risotto "cooked rice" is as insulting to Italian cuisine as is calling Classique Beuf Bourguignonne a "stew" is to French cuisine!  In Italy risottos are traditionally made using arborio rice, with liquids being added gradually while the rice is stirred constantly during cooking giving the finished dish a creamy texture.  In this version from Northern Italy the marrow gives the risotto a depth of richness while the saffron provides light, flower tones.  Once you've eaten it, Risotto is the only way you'll want to eat rice.

Ingredients

7 cups chicken stock

8 tablespoons of butter

1/2 cup finely chopped onions

1/2 cup chopped, uncooked beef marrow (optional)

2 cups uncooked white rice (preferably arborio)

1/2 cup dry white wine

1/8 teaspoon powdered saffron or saffron threads ground to a powder

1/2 cup grated Parmesan cheese

Preparation

1.  In a 3-quart, heavy bottomed saucepan bring the chicken stock to a simmer over medium heat and once simmering, keep simmering over low heat.

2.  Meanwhile in a separate sauté pan melt 4 tablespoons of butter over moderate heat, once the butter has melted add the onions and sauté, stirring frequently, for about 7 or 8 minutes until they are soft and translucent but ARE NOT browned.

3.  Stir  in the optional marrow.

4.  Add rice and cook, stirring constantly, for about 1 or 2-minutes until the rice grains begin to glisten with the butter and are opaque.

5.  Pour in the wine, bring to a boil and cook until almost all the wine is absorbed.

6.  Stir in 2 cups of the simmering stock and cook, uncovered, stirring occasionally until most of the liquid is absorbed. 

7.  Stir in 2 more cups of the simmering stock and continue cooking, stirring occasionally.

8.  Meanwhile, stir the saffron into 2 cups of stock and let it seep for a few minutes.  Pour this saffron infused stock into the rice and continue cooking until the stock is completely absorbed.  At this point the rice should be tender, if not, add the remaining stock, 1/2 cup at a time and continue cooking, stirring constantly, until the rice is soft. 

9.  Stir in the remaining 4 tablespoons of butter and the grated parmesan cheese using a fork and taking care not to mash the rice.  Serve at once while the rice is creamy.  

 Next Week's Posting: Pasta con Pomodori Arrosto (Pasta with Roasted Tomatoes)