Hallowe'en Stir-Fried Shrimp with Rum from Trinidad

Ingredients

• 1 pound large shrimp
• Juice of 1/2 lime
• 3  small diced tomatoes or 12 tomatinos
• 3 tablespoons dark Jamaican rum
• 2 teaspoons soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon salt
• 1 medium ripe tomato, cut into thin wedges
• 1 large green bell pepper, cut into thin strips
• 1 small onion, cut into thin wedges
• Optional: 1 tablespoon finely chopped cilantro

 

 

 

Preparation

Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the diced tomatoes, rum, soy sauce, and ground white pepper.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.

Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the rum tomato mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.

Isla Negra

Chardonnay

 Chile

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Pomegranate and Pine Nut Green Salad

Ingredients

• 1 large head butter or bibb lettuce
• 1 small cucumber
• 1 green pepper
• 1/3 cup pomegranate seeds
• Pine nuts
• Optional: tomatoes

House Dressing

• 2 1/2 tablespoons crème fraîche
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

 

 

 

Preparation

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the pine nuts. Serve immediately.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Nicholas' & Robyn's King Prawn, Avocado and Mushroom Canapés

Ingredients

• King prawns - pre-cooked and shelled
• Mushrooms - the mildest ones you can find
• Dash of olive oil
• Parsley
  

Avocado filling

• 5 large ripe avocados, halved, pitted, peeled, chopped
• 2 tablespoons fresh lime juice (or juice of 1 lime)
• Kosher salt
• Pepper
• 1/4 large white onion finely diced
• Optional: 2 tablespoons chopped fresh cilantro 

Preparation

Mash avocado, lime juice, onion and a pinch of salt and pepper in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Season with salt. Put aside.

Remove stems from mushrooms and line up inverted on a baking tray. Sprinkle with  olive oil and grill in oven for 5 minutes at 180 degrees Celcius. Remove mushroom tray from oven and let cool.

Assemble canapés: mushroom base, fill with avocado filling, top with King prawn mushroom and sprig of parsley. Done!

Remark: Yum! But next time we might try a milder flavoured mushroom base. Or a more traditional pastry base. The mushrooms almost overpowered the prawn top notes. This recipe was designed for the 'caveman diet'.

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Canadian Thankgiving Bird with Caveman Sausage, Celery and Pine Nut Stuffing

  

Ingredients

• 1 chicken
• 3 sausages
• 1 white onion
• 2-3 cloves garlic
• Dash of olive oil
• 2 stalks celery
• 2 spring onions
• 2 eggs
• 1/2 diced red pepper
• 5 sliced mushrooms 
• Pine nuts
• Parsley
• Rosemary
• Thyme
• Garlic powder
• Salt
• Pepper

Preparation

Bird
Untruss bird and place in baking tray. Sprinkle liberally with salt, pepper and garlic powder. Place in fridge and let sit to 'marinate'. Go on 2 hour canal walk.

Stuffing
Once returned exhausted from canal walk, remove sausages from skins, dice white onion, peel and crush garlic cloves. Lightly fry in pan with olive oil till sausage is cooked and onions lightly brown. Let cool and set aside. Chop all of celery, spring onions, red pepper and mushrooms. Add to cooled sausage onion mix. Add several sprigs of fresh thyme and rosemary to taste. Add pepper and tiniest bit of salt to taste. Mix all.

Stuff in bird cavities front and back and hold shut with skewers, toothpicks, thread etc. Place any random leftover sausages and/or vegetables around bird. Cook bird in oven at 200 degrees Celcius for about 60-80 minutes, depending on size of bird. Serve with a flourish.

Isla Negra Reserva 

Cabernet Sauvignon

 Chile

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Nicholas' Secret of Life: Red Wine Gravy

 

 

Ingredients

• All the juices in the bottom of the Thanksgiving bird baking tray
• 1 tablespoon white flour
• reeeeeeed wiiiiiiiiiiine!
• water
• salt
• pepper

 

Preparation

Decant the juices into a small container and let it settle so that oil and fat rises to top. Spoon off as much of the oil as you can. Pour remainder into a small pot over medium heat. Add generous amounts of wine with a fluid wrist. Add 1 tablespoon white flour and stir with wooden spoon or whisk and stir continuously to eliminate lumps. Let simmer while flour thickens the gravy. Dilute with more wine and/or add more flour until desired consistency achieved. Serve!


First time Nicholas made this for me was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Roasted Cinnamon Butternut Squash and Garlic Glazed Zucchini

 

   Ingredients

• 1 butternut squash
• Butter
• Cinnamon
• Ground cloves
• 1 large zucchini
• Dash of olive oil
• Garlic powder
• Salt
• Pepper

 

 

Preparation

Quarter unpeeled butternut squash, then cut again to make eigths. Place in baking tray and spread with butter, sprinkle with cinnamon and cloves.

Slice zucchini and place in same baking tray. Drizzle with olive oil and sprinkle with garlic powder, salt and pepper to taste.

Place all in oven for about 30 minutes while Thanksgiving bird is also cooking. Check regularly for softness with a fork and cooking time will vary with size of vegetables.

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.

Chestnut Mushroom and Chard Lasagna with Ricotta

Makes 8 servings

active time: 1 hour

total time: 2 hours (includes baking time)

 

Ingredients

Béchamel sauce:

• 2 1/2 cups whole milk
• 1 bay leaf
• 6 tablespoons butter
• 1/4 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon nutmeg
• Pinch of ground cloves

Swiss chard and mushroom layers:

• 1 pound Swiss chard, center rib and stem cut from each leaf
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/3 cups chopped onion
• 4 large garlic cloves, chopped, divided
• 1/4 teaspoon dried crushed red pepper
• kosher salt
• 1 pound chestnut or crimini mushrooms, sliced
• 1/4 teaspoon ground nutmeg

Lasagna:

• 9 7 x 3-inch lasagna noodles
• Extra-virgin olive oil
• 1 15-ounce whole-milk ricotta cheese, divided
• 6 ounces Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
• 8 tablespoons finely grated Parmesan cheese, divided

• Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

 

Preparation

For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.

Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.

Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

We first tried something similar to this lasagne at Cafe Mode after strolling through Tottenham Court Road and Soho, and before heading past Buckingham Palace and through Hyde Park on Friday, September 20, 2013.

 

These Foolish Things - Brian Ferry