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11-10-2010, 10:45 AM
Re: (...)
What's on everyone's menu? (Everything sounded so good yesterday!)
I'm back to the stir-fry book (but Denise's Thai Basil Chicken is sure calling out to me.
I'll do her Yangchow Fried Rice (has shrimp and ham) - sounds really good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Tonight is going to be the stuffed porkchops -cornbread, apples, dried cranberries, and perhaps a jalapeno. The baked squash, and maybe some red cabbage. Sounds comforting to me.
You only live once . . . but if you do it right once should be enough!
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What a great dinner this was - just delicious!
Yangchow Fried Rice
Yangchow fried rice is one of the classic dishes served
at a Chinese banquet; customarily toward the end of
the meal. The dish originated in eastern China, in
Yangchow, but it is popular throughout China. It is
lightly seasoned and deliberately does not have any soy
sauce so that the rice grains remain white. Yangchow
fried rice is prized for its clean and fresh flavors. The
Cantonese make this rice with Chinese Barbecued Pork
(page 285), in place of the ham.
2 tablespoons peanut or vegetable oil
4 ounces small shrimp, peeled, deveined, and cut
into 1/2-inch pieces
4 cups cold cooked Classic Rice (page 283) (I used brown rice)
1 cup frozen peas
1 cup 1/4-inch diced baked or boiled ham (1/2 cup would be plenty)
1/2 cup chopped scallions
3/4 teaspoon salt
1/4 teaspoon ground white pepper
Heat a 14-inch flat-bottomed wok over high heat
until a bead of water vaporizes within 1 to 2 seconds
of contact. Swirl in 1 tablespoon of the oil, add the
. shrimp, then, using a metal spatula, stir-fry 1 min-
ute or until the shrimp just turn orange but are not
cooked through.
Swirl in the remaining 1 tablespoon
oil, add the rice and peas, and stir-fry 2 to 3 min-
utes, breaking up the rice with the spatula until it is
heated through. Add the ham and scallions, sprinkle
on the salt and pepper, and stir-fry 1 minute or until
the shrimp are cooked and the mixture is well com-
bined.
Serves 2 to 3 as a main dish or 4 as part of a
multicourse meal.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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I'm cooking out of the CAH Slow Cooker book. At lunch, I went home and put the Italian Pork Roast on. The accompaniment is barley pilaf with spinach and tomatoes. Looking forward to it!
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Everything sounds so good! I'll have to give that rice recipe out later. That's one of William's favorite dishes.
I had the Sausage Stuffed Peppers on for tonight, but Jean's Taco Salad was calling out to me. I also got a craving for wings. When I presented the options to William, he picked the Taco Salad. YUMMY!
Daphne
Keep your mind wide open.
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A simple linguine with clam sauce and garlic bread. Carbing out.
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You are all killing me! I am sooo hungry and this is one of those late nights cuz hubby is teaching.
I am making the thai sweet chili fish thing that Jean posted a few days ago, only with salmon cuz it was in the freezer. I might serve it with quinoa instead of rice and green beans on the side.
Theresa
Everything tastes better Alfresco!
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Hey, Theresa! At least you've got your appetite back! Get your mise en place and chill with a beer (or two)! That's what I'm doing...only with wine! William won't be home until about 8!
Daphne
Keep your mind wide open.
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Silly you, Daphne! Like I needed to be told to chill with a beer. Done and done. But I must say, that thai sauce is soooooo good, I am having trouble not eating it plain
Theresa
Everything tastes better Alfresco!
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Theresa! Get your finger out of that sauce! And go to your room! (You may take a beer with you...I'm not completely heartless.)
Daphne
Keep your mind wide open.