Whatnots

I have a folder on my desk top that says potpourri. It's where I stick all of my photos and whatnots that might make a blog post. I clicked on that folder yesterday and it was overflowing. I decided that I'd take a couple of whatnots from there for today.

First, Ro asked for the recipe for Red Curry Beef Stew (one of Mr. Dragon's favorites), so Ro, this is for you. I did have a photo, but for some reason, it turned a very unappetizing blue color (probably because I snatched it from the Taste of Thai web site).

RED CURRY BEEF STEW
(Comfort food is the same the world over.)

Yield: 4 servings

Ingredients:

• 2 Tbsp vegetable oil
  
• 2 Tbsp Red Curry Paste
• 2lbs (908g) stew meat
• 2 medium onions
• 3 medium potatoes, peeled and cut into chunks
• 3 medium carrots, peeled and cut into chunks
• 1 can coconut milk
• 3 Tbsp Fish Sauce
• 2 tsp brown sugar
• 1 cup roasted, unsalted peanuts

Directions:

1. In large pot, heat oil. Add Curry Paste. Saute for 1 minute
2. Add stew meat and brown on all sides.
3. Add onions and carrots and saute for 3 minutes.
4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar
5. Cover and simmer for approximately 1 to 1 1/2 hours or until meat is tender
6. Garnish with peanuts

As you all know, I never make a recipe the same way twice. I had sweet potatoes and used those the last time I made this recipe. I had some red bell pepper left over and tossed that in. I didn't add the peanuts. Sometimes peanuts and I don't get along, so I didn't take the chance this would be one of those times. One of the times I made this stew, I had some asparagus left over and tossed that in. It is a stew! This recipe is from the Taste of Thai web site. I've tried several recipes from their site and they have all been delicious. There you go, Ro. Enjoy!

***

I thought I'd close with a short review of The Death of An Irish Sinner: A Peter McGarr Mystery by Bartholomew Gill. The McGarr mysteries are a series of rather dark police procedurals. I've read most of them and in order. Superb plotting, riveting background, storyteller type of prose, tongue in cheek humor, interesting, entertaining, evil, dark, charming -- all of these words come to mind when I think about this series. Gill (Mark McGarrity) died several years ago in a freak accident, but that's another story. If you are at all interested in this series, don't start with this book!

From the book flap "local benefactress and celebrated biographer Mary-Jo Stanton is a supplicant to death - left lifeless on her knees in a patch of daffodils, a barbaric religious implement wrapped tightly around her neck. A clergyman has approached Peter McGarr, requesting that the Chief Superintendent quietly investigate this outrage that occurred at Barbastro, the slain grand lady's compoundlike Dublin estate. Murder is McGarr's business, this one might be his undoing, as it draws him ever-closer to Opus Dei, a secret order of religious zealots devoted to enforcing the Lord's edicts no mater what the cost in money - or human life- it has ensnared the dedicated policeman in its lethal web. And now its madness is reaching out across a century to touch the place Peter McGarr is most vulnerable: the precious heart of his own adored family." This book has a copyright date of June, 2001. I'm sure Opus Dei will remind you of another book out about the same time, DaVinci Code. That's a whole other post that will probably never happen!

Enjoy your day.

Spicy Garlic Shrimp with Asparagus

There is a little story to tell before I get to the Spicy Garlic Shrimp recipe. In mid May, Dick and I took a Leisure Living course called Chinatown Walking Tour and Dim Sum Lunch. The tour guide has been leading this tour for years. I've seen it mentioned in the newspaper food section many times and thought this was the year we would go. The Houston Chinatown area has grown by leaps and bounds and this was a good way to venture away from home and see what was out there! Ocean Palace was out there along with the Hong Kong City Mall. The grounds around the Palace are lovely. Our tour guide ordered for the group. The menu was in English, Chinese and Vietnamese. Everyone in the group had a copy of the menu and we made notes as we ate. It was good, but the highlight of the tour was the Hong Kong City Market. I've never seen (except perhaps in San Francisco) such a wide selection of greens, vegetables and fruits along with lots of crispy duck. We didn't get carried away at the market, but did bring home some fish sauce and garlic chili pepper sauce.

Now for the Spicy Garlic Shrimp with Asparagus recipe. Credit has to go to the Taste of Thai web site. If you like Thai food check it out. They have lots of recipes. I put the fish sauce and garlic chili pepper sauce from the Hong Kong Market to good use in this recipe. It is quick, easy and very tasty. We enjoyed it with a nice cold beer!

SPICY GARLIC SHRIMP WITH ASPARAGUS
Yield: 2-4 servings

Ingredients:

• 2 Tbsp garlic chili pepper sauce
• 1 Tbsp minced garlic
• 1 Tbsp dark brown sugar
• 1 Tbsp fresh lime juice
• 3 tsp fish sauce, divided
• 1 lb large shrimp, peeled and deveined
• 1 lb thin asparagus*
• 3 Tbsp oil
• Fresh cracked pepper to taste

Optional: chopped cilantro

Directions:

1. In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
2. Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.
3. Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper. Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
4. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot jasmine rice.
   

Those who know me know I never make a recipe the way it is written and probably don't make it the same way twice! I had some yellow bell pepper left over and some scallions that I added to this dish. Colorful!

As for dim sum, there is a wonderful little hole in the wall near us called Yum Yum Cha (great name) that has wonderful dim sum. With the price of gas, it's nice to stay close to home.