was a culinary adventure. But it turned out well. I will make this again
but not on the spur of the moment ... and use the actual called-out ingredients. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Stew For Two
Categories: Seafood, Vegetables, Chilies, Greens, Herbs
Yield: 2 servings

2 tb Unsalted butter
2 lg Shallots; thin sliced
- crosswise *
Salt & black pepper
4 lg Garlic cloves; fine grated
1 (1") pc fresh ginger; peeled
- fine grated
1 tb Olive oil
2 tb Gochugaru; more to taste *
8 oz Broccoli rabe, Tuscan kale
- or other sturdy bitter
- greens; coarse chopped
10 Shell-on jumbo shrimp or 4
- tiger prawns; head-on,
- deveined *
6 oz Radishes; thin sliced
1 tb Fish sauce; more to taste
pn Granulated sugar; more to
- taste
Toasted crusty bread or
- steamed white rice; for
- serving *

Melt the butter in a large Dutch oven or deep skillet
over medium-high. Add half of the shallots, season with
salt and pepper and cook, stirring occasionally, until
fragrant and starting to brown at the edges, 4 to 6
minutes. Stir in the garlic and ginger, and cook until
fragrant, 1 to 2 minutes. Remove from the heat.

Add the olive oil and gochugaru, stirring constantly
until fragrant, about 30 seconds. Raise the heat to high
and add 2 cups water. Scrape the stuck-on bits off the
bottom of the pot with a wooden spoon, and bring the
broth to a boil.

Add the broccoli rabe and nestle in the shrimp. Reduce
the heat and gently simmer the shrimp, turning them once
halfway through, until pink and just barely cooked
through, 2 to 3 minutes. The broccoli rabe should be
bright green and considerably wilted.

Stir in the remaining shallots, the radishes, fish sauce
and sugar. Taste for seasoning, adding more salt,
gochugaru, fish sauce or sugar as needed.

Serve the stew in wide bowls with a plate on the side
for the shrimp shells, and some crusty bread or steamed
rice for sopping up the aromatic juices.

* UDD NOTES: I used a medium Spanish onion for the
shallot. Ancho was used for the chile - I could not
locate the gochugaru in any of my ethnic markets.
Used shell-on, deveined U-20 shrimp - no one in town
had any head on shrimp. In all but one place asking for
prawns got me blank stares. I did steamed Basmati rice
as a go-with.

By: Eric Kim

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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Quoting Dave Drum to All <=-

Title: Shrimp Stew For Two
2 tb Gochugaru; more to taste
10 Shell-on jumbo shrimp or
4 tiger prawns

Ancho was used for the chile - I could not
locate the gochugaru in any of my ethnic markets.

Gochu means chile pepper and Garu means powder. (Jang means paste
and so Gochujang is a paste made with the same pepper. Chinese
fermented red chile pepper paste is a good substitute for that,)

Gochugaru is sweet, and slightly smoky. The Cheongyang chile pepper
is a long thin Capsicum annuum cultivar from the Cheongyang region
in Korea. It is a cross between the milder local Jejudo chile and a
Thai with Bird's eye chile. It has a Scoville rating around of
10,000 units.

You could always grind up standard chile flakes (they are cayenne
flakes with the seeds, so quite a bit hotter) to a coarse, not fine,
powder. To get a little smokiness grind up and add a single dried
seeded chipotle.

Another good substitute would be 1 part cayenne, 1 part smoked
paprika and 3 parts regular sweet paprika.

Used shell-on, deveined U-20 shrimp - no one in town
had any head on shrimp. In all but one place asking for
prawns got me blank stares.

To a biologist, shrimp and prawns are two different but closely
related decapod crustaceans. An Australian will tell you prawns
live in fresh water and shrimp in salt water. But to a fish
monger or a cook prawns are merely extra large shrimp.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Oxtail with Cinnamon
Categories: British, Beef, Wine, Casseroles
Yield: 4 Servings

2 Oxtails cut into pieces
2 tb Seasoned flour
Butter
1 Onion
2 Sticks celery
2 md Carrots
150 ml Ruby port
1 Bottle red Rhone wine
3 Sticks cinnamon; broken into
-pieces
3 Bay leaves
2 ts Black peppercorns
5 Sprigs thyme
Salt
Fresh ground black pepper
1 Strip orange zest
1 1/4 l Rich beef stock

Preheat oven to 150C/gas 2. Trim oxtail pieces of excess fat and wash
the meat. Toss in seasoned flour and shake off any excess. Melt some
butter in a heavy bottomed pan or frying pan. Add oxtail - sear brown
on all sides. Remove oxtail with slotted spoon to deep ovenproof
casserole.

Peel and roughly chop vegetables, add to pan and brown in butter. Add
vegetables to oxtail in casserole. Add port to pan. Reduce until
sticky, stirring constantly to scrape up crusty meat sediment from
pan.

Gradually add wine to pan and bring to the boil. Boil hard for about
10 minutes to drive off alcohol. Add stock, cinnamon, bay.
peppercorns, thyme, salt & pepper. Return to boil. Add to oxtail
casserole.

Cover with lid and cook in pre-heated oven for 31/2-4 hours, until
meat is falling from bones.

Remove oxtail from casserole with slotted spoon and keep hot. Strain
casserole juices into clean pan, pressing vegetables well with back of
ladle or draining spoon to extract all possible flavour. At this
point the casserole could be refrigerated overnight to allow fat to
solidify, and then be removed. Re-heat oxtail and sauce.

Bring sauce to boil and season to taste. Skin off as much fat as
possible. Sauce should be deep in colour, rich and unctuous.

Serve oxtail with sauce poured over and with mashed potatoes.

Carlton Food Network http://www.cfn.co.uk/

MMMMM


Cheers

Jim

... Prawns are giant shrimp artificially fattened with steroids!

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JIM WELLER wrote to DAVE DRUM <=-

Title: Shrimp Stew For Two
2 tb Gochugaru; more to taste
10 Shell-on jumbo shrimp or
4 tiger prawns

Ancho was used for the chile - I could not
locate the gochugaru in any of my ethnic markets.

Gochu means chile pepper and Garu means powder. (Jang means paste
and so Gochujang is a paste made with the same pepper. Chinese
fermented red chile pepper paste is a good substitute for that,)

Gochugaru is sweet, and slightly smoky. The Cheongyang chile pepper
is a long thin Capsicum annuum cultivar from the Cheongyang region
in Korea. It is a cross between the milder local Jejudo chile and a
Thai with Bird's eye chile. It has a Scoville rating around of
10,000 units.

I already knew that.

You could always grind up standard chile flakes (they are cayenne
flakes with the seeds, so quite a bit hotter) to a coarse, not fine, powder. To get a little smokiness grind up and add a single dried
seeded chipotle.

Another good substitute would be 1 part cayenne, 1 part smoked
paprika and 3 parts regular sweet paprika.

I had the ancho in stock. Bv)= It worked out well.

Used shell-on, deveined U-20 shrimp - no one in town
had any head on shrimp. In all but one place asking for
prawns got me blank stares.

To a biologist, shrimp and prawns are two different but closely
related decapod crustaceans. An Australian will tell you prawns
live in fresh water and shrimp in salt water. But to a fish
monger or a cook prawns are merely extra large shrimp.

Robert's Fish Market, of course, knew the difference. None of the meat
and/or seafood departments at the stupormarkups did.

This will be my next "project". I'll make it first "to recipe" and if
it's successful try it next w/dark meat chicken .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Lemon Chicken
Categories: Poultry, Citrus, Herbs, Vegetables
Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
2 md Egg whites; save yolks for
- another use
2 tb Soy sauce
2 tb Cornstarch (cornflour)
Salt & black pepper
4 lg Boned, skinned chicken
- breasts
1/3 c (80 ml) neutral oil
1 Spring onion; trimmed, fine
- sliced at an angle
1 tb (5 g) rough chopped cilantro
- leaves
2 tb Lemon juice

MMMMM--------------CHEAT PRESERVED LEMON PASTE*----------------------
1 lg Unwaxed or well-scrubbed
- lemon; ends trimmed, in
- 1/4"/1/2cm rounds, seeds
- (pips) removed
1/4 c (60 ml) lemon juice
2 ts Flaky sea salt

MMMMM------------------------LEMON SAUCE-----------------------------
3 c (700 ml) chicken stock
1 1/2 tb (25 g) unsalted butter
2 cl Garlic; peeled, minced
1 tb Caster sugar
1/8 ts Ground turmeric
1 1/2 ts Cumin seeds; toasted, rough
- crushed in a mortar
- and pestle
1 1/2 tb Cornstarch (cornflour)
2 tb Lemon juice
Salt & black pepper

* if you already have preserved lemons skip the cooking step: cut your
already preserved lemon in slices, remove the seeds and blitz in the
blender, all per the recipe

PREPARE THE CHICKEN: In a large bowl, whisk together the egg whites,
soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind
of pepper just until there aren’t any lumps, about 30 seconds.
Working one breast at a time, place the chicken between 2 pieces of
parchment paper and use a meat mallet (or the bottom of a pan) to
pound the chicken evenly so it’s a scant 1/2"/1cm thick. Transfer to
the egg white bowl and continue with the remaining. Stir everything
together gently to coat, and refrigerate to marinate for at least an
hour (or overnight if you’re getting ahead).

Meanwhile make the preserved lemon paste: Add all the ingredients to a
small, lidded saucepan set over medium-high heat. Bring to a simmer,
then lower the heat to medium-low, cover and cook for 12 to 14
minutes, or until the rinds start to look translucent and the juice
has reduced by about half. Set aside to cool slightly, then transfer
everything to a small food processor and blitz until you have a
smooth, spreadable paste. (You should have about 1/4 cup.) Set aside
3 tablespoons for the sauce, then store the rest in a sealed
container in the fridge for up to 4 weeks.

MAKE THE SAUCE: Add the 3 tablespoons preserved lemon paste, the
stock, butter, garlic, sugar, turmeric and half the cumin to a medium
saucepan, then place it over medium-high heat. Bring to a boil, then
cook, stirring occasionally, for 15 minutes, until reduced by about a
third. Measure out roughly 3 tablespoons of the sauce into a small
bowl, then add the cornstarch (cornflour) and whisk until there are
no lumps. Whisk this back into the sauce pot and cook for 1 minute,
whisking continuously, until smooth and thickened slightly. Remove
from the heat.

Heat the oil in a large high-sided frying pan over a medium-high heat.
Once hot (a sprinkle of cornstarch dropped into the oil should sizzle
right away), fry two of the chicken breasts for 3 minutes per side, or
until nicely browned and just cooked through. It should release easily
from the skillet with a little help from a metal spatula. Transfer to
a paper towel-lined plate and continue with the remaining 2 breasts.
It might spit, so turn down the heat if needed. Wipe out the frying
pan, add the sauce and bring to a simmer over medium-high heat. Add
back all the chicken breasts and cook for just 3 minutes, gently
turning them halfway. Remove from the heat and stir in the 2
tablespoons of lemon juice.

Transfer the chicken breasts (cut them into strips, if you like) to a
large serving platter with a lip and pour the sauce all over. Sprinkle
with the remaining cumin. In a small bowl, toss together the spring
onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon
this all over.

By: Yotam Ottolenghi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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