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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 20, 2011

20/11/11 Shrimps with Shiitakes & Scallions, Hunan Style


 

RECIPE

Serves 2

A CookTale

Hard to believe, but to those of us who were around, it was forty years ago that Nixon went to China, and Chinese food has never been the same. After that we watched upper Third Avenue in New York City mushroom with restaurants with unusual Chinese names like Hunan, Sichuan, Fujian, Canton. How well I remember our leaving most any one of them with our mouths afire, and darting down to PJ’s at 55th & 3rd to cool them off. (Any reason was a good reason). My versions, with concern for both myself and Cathie, are much people friendlier.

INGREDIENTS

1 lb of 16-20 count uncooked Shrimp, (peeled & deveined)
2 TB of dry Sherry
2 TB of Ginger (peeled & minced)
2 Garlic Cloves (minced)
1/2 tsp of dried Crushed Red Pepper (or to taste)
1/2 cup of canned Chicken Broth
2 tsp of Cornstarch
2 TB of Soy Sauce
1 TB of Asian Chili-Garlic sauce (or Sriracha)
1 tsp of Sugar
2 TB of Peanut Oil
6 Scallions (cut diagonally into 1/2-inch pieces)
8 oz of Shiitake Mushrooms (sliced)
1/4 cup of Sesame Seeds (toasted)
1/4 cup of Cilantro or Parsley (chopped)

METHOD

1. Combine the first 5 ingredients in large bowl & toss thoroughly. Allow to stand for 30 minutes. Combine the Soy Sauce, Chili-Garlic sauce (or Sriracha) & Sugar in small bowl. Combine Chicken Broth & Cornstarch in another small bowl, stir to dissolve. Set aside.

2. Heat the 1 TB of the Peanut Oil in a large wok over medium-high heat. Add the Shiitake Mushrooms & stir-fry until tender & starting to color. Remove to its bowl. Add the Scallions & stir-fry for a few minutes. Add to the Shiitakes.

3. Add another TB of Peanut Oil to the wok, & add the Shrimp. Stir-fry only until shrimp are pink, about a minute. Mix in soy sauce mixture. Return the Scallions & Shiitakes to the wok, add the dissolved Cornstarch. Cook until thickened, about 1 minute.

4. Plate & sprinkle on the chopped Cilantro & Sesame Seeds.

20/11/11 Sauteed Radicchio Then Oven Roasted


RECIPE
Serves 2

A CookTale

This is a quite savory way to enjoy this bitter member of the Chicory family sometimes known as Radicchio di Chioggia,. Their raw leaves are tough and benefit from a good sauteing in EVOO with a splash of water before oven roasting. Another suggestion is to thinly slice the leaves to 1/4″ thickness. They come out of the oven totally different from the way they went in. And don’t forget the Garlic.

INGREDIENTS

1 Head of Radicchio
1 TB of EVOO (for sauteing) + 1TB (for roasting)
4 Ounces of Water
3 Garlic cloves (thinly sliced)
Kosher Salt & Black Pepper
1/4 tsp of Red Pepper Flakes

METHOD

1. Heat the oven to 425 F degrees

2. Half the Radicchio & slice to 1/4″ thickness. Set aside in a large bowl.

3. Heat a large deep sided saute pan & add the EVOO & the Garlic. Saute until they begin to take on color. Remove to a bowl. Add the Radicchio, Salt & Black Pepper, & Red Pepper Flakes. Toss to combine. Add the water, cover & cook until tender, this could take 10 minutes or more. Uncover & taste.

4. Add the contents of the saute pan & the Garlic slices to an ovenproof casserole dish. Place in the oven & roast for about 15 minutes. By then the Radicchio should be lightly charred & quite fork tender.