Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven.
Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure:
http://www.youtube.com/watch?v=Vx1yprdgs80
We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and roast it. But if you have favorite recipes, please share.
-JT
Eh ya gotta clean the pan anyways. ;)
Active Dry Yeast. Found on the harvest table but not on the periodic table :)
Peruvian cuisine varies greatly by adapting a mix of European, Asian and indigenous ingredients and styles. Too broad to describe in this space, here’s a link to a brief description of typical dishes. Following is my recipe for Peruvian style shrimp chowder, “Chupe de Camarones”. Despite a lengthy ingredient list, it comes together quickly, requires no special expertise and ingredients are readily available. The only downer is prepping the shrimp!
As they say “Waaay Down South” - Buen Provecho! - Enjoy the Meal!
Chupe de Camarones
Peruvian Shrimp Chowder
3 Tbsp. vegetable oil
1 red onion, finely chopped
1-2 Tbsp. jarred yellow pepper paste – “aji amarillo” - or minced fresh chili pepper of choice
3-5 cloves of garlic, minced
1 Tbsp. ground red pepper – “ají rojo” or paprika
4 cups stock or water
2 large Yukon Gold potatoes, peeled, cut into small chunks
1 cup green peas
1 cup corn kernels or 2-3 halves corn-on-the-cob – if available, use large kernel Peruvian corn - “choclo”.
1/4 - ½ cup rice – perhaps split the difference between the two - rice expands and may overwhelm the liquid content.
2 tsp. oregano
Salt & pepper to suit
1 lb. shrimp, peeled and deveined
3 eggs, beaten or top each serving with a “soup cooked egg”
1 cup evaporated milk or heavy cream
1 cup Feta cheese. Optionally, Queso Fresco or grated Parmesan cheese may be used.
Heat the oil in a large pot over medium-high flame.
Add the onion and chili pepper and sauté until the onion is translucent, 3-4 minutes.
Add the garlic and ají rojo or paprika and sauté for another minute or so.
Stir in the stock or water, potatoes, peas, corn, rice, oregano, salt and pepper.
Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.
To the mixture, stir in the shrimp.
Add eggs one-at-a-time keeping separated while “poaching” or add eggs individually, stirring to break up and blend into the chupe. Either way, simmer for another 5 minutes or so.
Remove the pot from heat and stir in the evaporated milk or cream and the grated cheese.
Adjust seasoning to suit and serve hot in bowls.
Variations
Stock: “Chupe” will gain extra flavor by preparing a stock made from the shells & heads of the shrimp. Buy shell-on shrimp with heads. Shrimp have two sacks inside the head. Discard the black one, and keep the grayish-green roe which contains additional flavor. Add the peeled shells & heads to a saucepan of water. Bring to a boil then simmer until the shells turn pick. Strain the shrimp stock and discard shells & heads. Add this stock to the chupe.
Chupe de Mariscos (Seafood chowder): To suit, use a variety of shellfish and chunks of fish fillets instead of just shrimp. Clean the shellfish well, and stir everything into the simmering soup as you would the shrimp.
Yield: 4-6 servings
Part. I grew up with my grandparents and they spoke Hungarian around the house. I’m sorry, but I rarely bake. I was going to do a paprikas, a guyas and a couple kinds of nokedli and cucumber salad for the class.
Fantastic article! I had great respect for country people before we moved here, but that respect increases with learning more about them.
I thought you were supposed to introduce one new food at a time to rule out allergies in infants. (I gave offspring a variety of foods and the pediatrician was exasperated.)
Glad you enjoyed it! It’s one of the best articles I’ve read on any subject ... the depth, bringing history forward, & of course, one of my favorite subjects ... food. I have been in love with the concept of farm to table for a couple of years now & I do try to support our local farmers as well.
Both maternal & paternal grandparents lived on farms in the country. It’s interesting because both grannies canned, but in different ways. They were both good cooks, but with very different cooking styles. Both granddads butchered their own animals, but had different sausage recipes and ways of preserving the meat. Both sets had gardens ... if the garden didn’t “make”, then food was going to be scarce and more animals had to be eaten. Neither set was in Appalachia, although my paternal grandparents were in the Shenandoah Valley so there was some of what I would call “mountain culture” in the area.
Anyway, I loved that article .... I’m going to have to re-read it a couple of times to get everything out of it.
My wok is a pan style, and still mostly non-stick.
(Got it with points at the grocery store some years back. Thomas brand. The ex got the Taylor & Ng.)
What kind of guyas are you going to make, are you going to tell the story about it, and are you going to bring some already made, since the class won't be able to taste it, when you make it for them, otherwise?
If you don't know the traditional story that goes with the beef guyas, I'll be delighted to send it to you.
Re the uborka salata...it takes many hours, once it is salted, for the cucumbers to be ready to wash, squeeze, wash and then marinate in the vinegar & sugar mix...so HOW can you do it in a class?
I don’t know. I didn’t have children, and when I was growing up, you didn’t hear much concern about allergies.
That sounds good. I like the ‘soup-cooked egg’. My Korean friends always broke an egg into ramen, and added hot pepper.
Some people/children had food allergies ( I do and have since childhood ), but nobody went nuts about them; we all knew to just not eat whatever was causing the hives and/or worse stuff. And sometimes children outgrow food allergies when they hit teen years or full blown adulthood.
I had ‘hives’ once as a kid, and parents thought it was strawberries or tomatoes.
I never had it again, and can eat anything.
One can develop and allergy at any age and also out grow it too. I can cite many examples of both, re people I know; myself included.
I know that I developed allergies in mid life - or at least, ones that I had but was never aware of became worse.
Also, children/adults whose immediate family member/s have an allergy, are much more prone to becoming allergic to something, whether it is pollen, a food, or a product like soap, perfume, etc.!
My Korean friends have told me that they all came down with allergies to our plants/trees, on an average of two to three years after they arrived here.
That is a fairly “normal” thing, from what I personally know about such things and proves what I posted. ;^)
Glazed Brisket
METHOD Cover 3 lb brisket w/ cup water, 4 sliced onions.
Cook/covered 350 deg 3 hrs. Pour off water; cool.
GLAZE combine 4 tb ea apple juice, br/sugar, 1/4 c wine,
1/2 c ketchup. Pour over. Cover/steep/fridge overnight.
FINAL When needed, bake/reheat 1/2 hour.
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