Grilled Fish Tacos with Pineapple/Pepper Salsa

August 9, 2014

I wanted to make these Grilled Fish Tacos as soon as I saw the new, Latin-themed issue (September/October 2014) of Cook’s Illustrated. While Chris Kimball’s Mexican recipes are usually quite tame, he nevertheless promised fresh and bold flavors. Because fish tacos are usually much more subtle than other types of tacos, I had high hopes that his Yankee-palate could still yield ideal fish tacos. Grilling the fish definitely added flavor, and I was surprised at how well the 1″ fish slices held together on the grill. Not using flaky-fish is very important to this recipe. The fish is served with a pineapple/pepper salsa.

Delicious by lacking heat

Delicious by lacking heat

The tacos are very good. The marinade imparted good flavor to the otherwise subtle fish flavor, but without over powering the fish. Ultimately, however, I think that these tacos are not worth the effort or expense. $41 makes this the most expensive recipe I’ve every made (this was previous most expensive). The recipe was also a little fussy; using two types of chile powder (neither of which I could find). While I liked the Pineapple/Pepper salsa, I also felt that a little more raw heat would have made the tacos more successful. While I wanted to love them, I can only give them a luke-warm 3-1/2 starts.

Comments:

  1. The recipe requires you to avoid common super-market fish, as they are too flaky and will fall apart as you cook them on the grill. Chris Kimball recommends using swordfish, mahi-mahi, tuna, or halibut fillets.  My supermarket only had the requisite 1″-thick fish as swordfish; at $15/lb.
  2. The recipe calls for ancho chile powder and chipotle chile powder. Unfortunately, I didn’t find either variety in my supermarket, nor where the whole, dried peppers in stock. I would have gladly made my own. In the end I used half regular chile powder, which contains ingredients other than just dried chiles.  Cook’s Illustrated did a taste test on Chili Powders here.

Rating: 3-1/2 stars.
Cost: $41.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Dinner at 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Marinade Ingredients:
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
2 teaspoons chipotle chile powder
1 teaspoon dried oregano
1 teaspoon ground coriander
2 garlic cloves
Salt
2 tablespoons tomato paste
1/2 cup orange juice
2 tablespoons lime juice (from 1 lime)

Tacos and Salsa Ingredients:
4 tablespoons lime juice (2 limes)
2 pounds skinless swordfish steaks
1 pineapple
1 jalapeño chile
18 corn tortillas (6-inch)
1 red bell pepper
Lime wedges
2 tablespoons minced fresh cilantro, plus extra for serving
1/2 head iceberg lettuce
1 avocado, halved, pitted, and sliced thin

  1. Peel and mince 2 garlic cloves. Squeeze juice from 1 lime into a small cup.
  2. Place an 8″ skillet over medium burner and pre-heat 2 tablespoons of vegetable oil. Add the 3 tablespoons chili powder (ideally 1 tablespoon ancho chile powder and 1 tablespoon chipotle chile powder); cooking and stirring for 2 to 3 minutes until bubbling. Add 1 teaspoon dried oregano, 1 teaspoon ground coriander, 2 minced garlic cloves, and 1 teaspoon salt. Continue cooking for 30 seconds.
  3. Mash 2 tablespoons tomato paste into mixture in the skillet and cook for 2 seconds, then mix in 1/2 cup orange juice and 2 tablespoons of lime juice. Allow to reduce slightly while constantly stirring for 2 minutes. Empty mixture into a medium bowl and allow to cool for 15 minutes.
  4. When cooled, cut fish lengthwise into 1″-wide strips and add to bowl with chile mixture. Use a rubber spatula the carefully coat fish. Cover bowl with plastic wrap and refrigerate for between 30 minutes and 2 hours.
  5. Prepare your charcoal grill by opening all bottom and top vents completely. Fill and ignite a chimney starter mounding with briquettes (7-quarts). After 20 minutes or so when the top coals become partially covered with white ash, empty lit coats evenly over entire grill. Set grill grate in place, cover and allow to pre-heat for 5 minutes.
  6. While the charcoal ignites, prepare the salsa ingredients. Peel the pineapple and cut lengthwise into quarters. Cut away the core and the cut each quarter in half lengthwise (resulting in 8 pieces the full length of the pineapple).  Remove the stem and seeds from your bell pepper, cut into 1/4″-wide strips then cut cross-wise into 1/4″ pieces.
  7. Also prepare a plate with lime wedges, extra cilantro, thinly sliced iceberg lettuce,
  8. Clean the pre-heated grill grate by brushing with well-oiled paper towels. Repeat the process 5 to 10 times until the grate becomes glossy and black.
  9. Put the fish on half of the grill. Brush both side of the pineapple with a total of 1 tablespoon vegetable oil. Put pineapple and whole jalapeno on the other half the grill.
  10. Cover grill and cook for 3 to 5 minutes, until the first side begins to brown. Use a thin spatula to carefully flip fish, pineapple and jalapeno.  Re-cover and continue cooking for 3 to 5 more minutes until the internal temperature of the fish reaches 140-degrees. Put fish on a large plate, flake it breaking into pieces, then tent with foil. Put pineapple on cutting board.
  11. Briefly clean the grill grate, and warm the tortillas in batches for 30 to 45 seconds per side, until they are speckled with brown spots. Wrap tortillas in a dish towel or aluminum foil to keep warm. Repeat with remaining tortillas.
  12. Finely chop pineapple and jalapeno, and add to bowl you your peppers and cilantro. Stir in 4 tablespoons lime juice and adjust salt according to your taste.
  13. To assemble tacos, top the tortillas with fish, salsa, lettuce and avocado, serving with wedges of lime extra chopped cilantro.
Shown here before the toppongs

Shown here before the toppongs


Fried Rice with Peas and Bean Sprouts

July 29, 2014

While the fried rice is relatively straight-foward side dish to almost any Asian-inspired meal, such as these potstickers, it is not sufficiently balanced to eat without some kind of sauce. Fortunately, I had a scallion dipping sauce which added some flavor. The recipe comes together in about 10 to 12 minutes  Just 3 stars, lacking enough flavor to stand on its own two feet.

Basic fried rice, but a little bland

Basic fried rice, but a little bland

Comments:

  1. While the recipe calls for 4-ounces of Chinese sausages (lop cheong), I used 8-ounces of smoked ham.

Rating: 3-stars.
Cost: $7.
How much work? Low.
How big of a mess? Low/Medium.
Start time 6:30 PM. Last Batch at 7:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1/4 cup oyster sauce
1 tablespoon soy sauce
3 tablespoons peanut oil or vegetable oil
2 large eggs, beaten lightly
1 cup frozen peas (preferably baby peas), thawed
2 medium cloves garlic, minced (about 2 teaspoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
1 cup bean sprouts (about 2 1/2 ounces)
5 medium scallions, sliced thin (about 1/2 cup)
4 ounces Chinese sausages (lop cheong) or 8 ounces smoked ham

  1. Make sure you have 6-cups of cold, white rice. This is best if you cook the night before.
  2. Set frozen peas out to thaw for 30 minutes. In a small bowl, combine oyster sauce and soy sauce and set aside. If you are using Chinese sausage, cut them in half lengthwise, and then cut them crosswise into 1/2-inch pieces. If using ham, cut into 1/2″ cubes. Also peel and mince your garlic. Thinly slice you scallions.
  3. Pre-heat 1-1/2 teaspoons oil in a 12″ non-stick skillet over medium burner.  Add eggs to skillet and cook for 20 seconds without stirring, then scramble for 2 more minute, ensuring that the eggs are in small pieces. The eggs should be just cooked through, but not browned. Empty egg into a small bowl.
  4. Put empty skillet over high-burner and pre-heat 2-1/2 tablespoons oil for 2 minutes. Add peas and saute for 30 seconds (add sausage or ham with peas but increase to 1 minute), add garlic and cook for another 30 seconds. Add rice and oyster sauce mixture, and cook for 3 minutes until heated through, breaking apart any clumps.
  5. Add eggs, bean sprouts and scallions to skillet and cook for 1 minute until just heated. Serve immediately.

Pot Stickers with Scallion Dipping Sauce

July 22, 2014

While comparing different recipes is a bit like comparing apples to oranges, this may be my favorite ATK recipe of all time. These dumplings are filled with flavor, are tender on the inside with have nice carmelization on their bottoms. The soy based sauce is a little predicable, but the saltiness is so traditional that I haven’t yet strayed from the original recipe. The base recipe is very straight-forward, only requiring a little bit of patience during the filling/sealing process. Be careful not to overfill them or they will close properly, but you can squeeze some of the excess out if necessary. The only logistical problem is that the batches take 20 minutes and yield between 12 to 14 dumplings, so unless you have two non-stick skillets they are difficult to make for a regular sit-down dinner for 4 people; coming and going from the table every 20 minutes to eat 3 dumplings. But worth the inconveniences, I absolute love them and give them a full 5-stars.

Perhaps my favorite ATK recipe

Perhaps my favorite ATK recipe

Comments / Issues:

  1. My 12.5″ non-stick skillets (the Chris Kimball recommended T-Fal), makes 14 dumplings at a time, and based upon my wrappers I needed 3 batches. I froze on the batches for cooking next week; they cook the same way with no need to thaw.
  2. I used to be able to buy round gyoza wrappers from my local supermarket. While I guess I may be able to find a local Asian market, in the meantime I am using frozen .
  3. Be careful that the dumplings don’t stick to the sheet pan is step 3. Some of mine did, and I suggest a very light spray with non-stick cooking spray.
  4. Sometimes I just use regular cabbage (rather than napa cabbage), especially around St. Patricks day because it tastes the same and is much cheaper.

Rating: 5-stars.
Cost: $9. For about 40 dumplings.
How much work? Medium.
How big of a mess?  Medium.
Start time 4:00 PM. Last Batch at 7:00 PM.

Chris Kimball’s original recipe is here and the dipping sauce recipe is here. The descriptions of how I prepared everything today are given below:

Filling:
3 cups minced napa cabbage leaves (from 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions
2 egg whites, lightly beaten
4 teaspoons soy sauce
1-1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove, minced or pressed (about 1 teaspoon)
1/8 teaspoon ground black pepper

Dumplings:
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water, plus extra for brushing

Scallion Dipping Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced

  1. Minced 1/2 head of napa cabbage leaves, add to a colander and toss with 3/4 teaspoon salt. Set over a bowl and allow to wilt for 20 minutes. Use a rubber spatula to press down to extract any excess moisture. Empty into a medium bowl, combine the remaining filling ingredients and mix until combined. Cover with plastic wrap and refrigerate for 30 minutes (up to 24 hours).
  2. When ready to assemble, work with 4 dumplings at a time to prevent the wrappers from drying out. Keep the remaining wrappers covered with plastic wrap. fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling
  3. As you complete the dumplings, set the on a baking sheet and repeat step 2 until you have made all your dumplings. Once assembled you can refrigerate for up to 1 day, or freeze them for up to 1 month. (If frozen, do not thaw before cooking.)
  4. Line a large plate with two layers of paper towels, which you will use after cooking. Make dipping sauce by combining all ingredients in small bowl, which will make about 3/4 cup.
  5. Brush 1 tablespoon of oil in a 12″ cold non-stick skillet. Arrange 12 dumplings in the skillet with the flat side down, overlapping the tip as necessary. Put over medium-high burner and lightly brown dumplings for 5 minutes without moving.
  6. Turn down burner to low, and add 1/2 cup of water and immediately cover. Cook for 10 minutes until the water becomes absorbed and the wrappers are slightly translucent. Uncover and turn up the burner to medium-high and cook (again without moving) for 3 to 4 minutes until the bottoms are well browned. Put dumplings onto paper-towel lined plate (browned-side down) and allow to briefly drain, before setting onto a serving platter.
  7. Allow the skillet to cool until just warm and wipe out using paper towels. Repeat from step 5 with the next batch of 12 dumplings.
  8. Serve alongside the scallion dipping sauce.

Cookie Dough Ice Cream

July 9, 2014

I poured my heart into making my son a wonderful chocolate/coffee cookie-dough ice cream cake for his 15th birthday, but the regular cookie dough recipe turned much too hard when frozen. I have since experimented with a lot of different tricks and techniques, and am pleased to be able to offer some insight. I cut the flour down to 1 cup, and also tried to substitute liquids that remain softer when frozen; I omitted the egg whites, and used heavy cream which has less water. Also, I substituted vegetable oil in lieu of some butter to keep things soft. The butter that I did use, I browned to compensate for the substitution. The mini-chocolate chips also made the dough seem softer. The result is very good both in terms of texture and flavor. 4-stars, still a little room for refinements of the cookie dough.

Vanilla-bean, Cookie-Dough Ice cream cake

Vanilla-bean, Cookie-Dough Ice cream cake

The problem with using regular cookie dough is that it is meant to withstand the high-heat of an oven and then served either warm or at room temperature. When frozen, it becomes rock hard.

Comment:

  1. Be sure to use unsalted butter or the recipe will be too salty. If you must use salted butter, cut the salt down to 1/4 teaspoon.
  2. I used many of Chris Kimball’s techniques found here, but adapted them for the freezer.

Rating: 4 stars.
Cost: $10
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time: 12:00. Dinner time: 5:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

8 tablespoons unsalted butter (1 stick)
1/3 cup vegetable oil
1 cup packed dark brown sugar (6-1/2 ounces)
1/2 teaspoon table salt
2 teaspoons vanilla extract
1/4 cup heavy cream or milk
2 large egg yolk
1 cups unbleached all-purpose flour (5 ounces)
1 cups semisweet mini- chocolate chips (6 ounces)

  1. Melt the stick of butter in 10” skillet over medium-high burner for 2 minutes, and continue cooking butter for about 4 more minutes, swirling pan constantly, until the butter becomes dark golden brown and has nutty aroma. Empty browned butter to large heatproof bowl using a heatproof spatula. Stir 1/4 cup vegetable oil into hot butter.
  2. Add brown sugar, salt, and vanilla to bowl with butter and whisk until fully incorporated.
  3. Add egg yolk and heavy cream. Whisk for 30 seconds until the mixture becomes smooth with no sugar lumps remaining. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.

Vanilla Bean Ice Cream:
1-1/4 cups of 2% milk.
1-3/4 cup heavy cream.
1/2 cup plus 2 tablespoons sugar.
1/3 cup light corn syrup.
1/4 teaspoon salt.
6 egg yolks.
1 vanilla bean.
2 teaspoon vanilla extract.

  1. Prepare a large bowl of ice water; to be used as an ice bath after removing milk from stove-top. Place metal sheet pan in freezer.
  2. Add milk, heavy cream, about half the sugar (1/4 cup plus 2 tablespoons), 1/3 cup corn syrup and 1/4 teaspoon salt to a medium saucepan. Use a paring knife to cut the vanilla bean in half lengthwise, then use the back of the knife to scrape out vanilla seeds (caviar). Add both the caviar and the empty stalks to the saucepan.
  3. Warm over medium burner for 5 minutes until the mixture reaches 160°; stir occasionally to ensure that the sugar completely dissolves. Temporarily remove pan from heat to prevent the milk from boiling.
  4. Meanwhile in a small bowl, beat the yolks together with 1/4 cup sugar.  Never let your yolks/sugar sit for more than a few minutes. Temper the yolks by whisking in 1/2 cup of the 160° milk/cream. Then whisk in a second 1/2 cup to further temper.
  5. Add the milk/yolk mixture back in with the milk in the saucepan. Cook over medium burner until the mixture reaches 180°; stir constantly with heat-proof spatula. Cooking too long will scramble your eggs.
  6. While the mixture heats up, wash your medium bowl and place it in ice batch.
  7. When the mixture reaches 180°, immediately strain your mixture through a fine-meshed strainer into the medium bowl (discarding empty vanilla pods). The ice batch will allow the mixture to cool in about 30 minutes; stirring occasionally will help. Then place the bowl in freezer for about 1/2 hour to 1 hour to further reduce the temperature. The mixture will begin to freeze along the sides of the bowl, which you should scrape down to further reduce the temperature.
  8. Add mix into the ice cream machine’s canister. Churn for 30 minutes, or per manufacturer’s instruction.
  9. If making a cake, line your sheet pan with plastic wrap and lay ice cream in a roughly even layer. Cover with plastic wrap and freeze for 1 hour. After an hour, use a rolling pin to work into an even layer. Freeze for at least 2 more hours before serving.
Cookie-Dough as a middle layer

Cookie-Dough as a middle layer


Braised Red Potatoes with Lemon and Chives

July 6, 2014

This simple braised potato recipe yields soft and tender potatoes. The nice caramelization made me think that there would be a slight crunch, but after my first bite I remembered that they were braised. They were therefore just tender. But the flavor was nice, not just plain potatoes. The recipe calls for using small red potatoes measuring 1-1/2″ in diameter. But my supermarket was selling appropriately sized purple potatoes at half the price as red potatoes, so I went with purple. I haven’t had purple potatoes since my trip to Bolivia, which has the world’s most bountiful variety of tubers. 3-1/2 stars.

Made entirely in one pan

Made entirely in one pan

 

Rating: 3-1/2 stars.
Cost: $4
How much work? Low
How big of a mess?  Low.
Start time: 5:00. Dinner time: 6:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

1-1/2 pounds small red potatoes (unpeeled)
2 cups water
3 tablespoons unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives

  1. Cut the potatoes in half. Peel 3 cloves of garlic.
  2. Put potatoes with their cut-side down into a single layer within a 12″ non-stick skillet. Add 2 cups water, 3 tablespoons butter, 3 whole, peeled garlic cloves, 3 sprigs of thyme, and 3/4 teaspoon salt. Once it has reaches a simmer over medium-high burner, turn down to medium heat and simmer (covered) for 15 to 20 minutes until the potatoes just become tender.
  3. Uncover and move garlic cloves to a cutting board using a slotted spoon, Throw away the thyme sprigs. Turn up burner to medium-high and vigorously simmer (occasionally swirling the pan) for another 15 to 20 minutes until the water evaporates (the butter will start to sizzle)
  4. Meanwhile, once the garlic becomes cook enough to handle, mince it into a paste. Add to serving bowl, stirring in lemon juice and 1/4 teaspoon pepper. Mince chives and set aside until the last step.
  5. Continue to cook for 4 to 6 minutes more, swirling pan, until the butter browns and the cut side of the potatoes becomes spotty brown. Remove to serving bowl.  Stir in chives and toss until combined. Serve.

 


Herb-Crusted Salmon

June 29, 2014

I recently saw this recipe of America’s Test Kitchen, and made if for a visiting friend. The recipe was good, and Chris Kimball’s technique of using bread crumbs to protect the fresh flavor of the delicate, fresh herbs worked wonderfully. But 1/4 cup of fresh tarragon gave too strong of an anise flavor. I’d recommend substituting up-to-half of the tarragon for basil. The recipe have a quick brine to prevent the white ooze that salmon usually gives off as it is cooked. The Salmon was perfectly cooked, but I had to use the higher end of the 18-to-25 minutes cooking time. Because of the relatively-low oven temperature the salmon skin was unappetizingly soggy, not crispy as many people like. I just ate around the skin; next time I think I’ll have them remove the skin for me at the supermarket. I’m not sure why the recipe specifies skin-on salmon. Even Chris Kimball ate around the skin on ATK. 4-stars.

Makes a bit of a mess

Makes a bit of a mess

Comments:

  1. Chris Kimball warns that the fillets must be the same size and shape in order cook at the same rate. I followed his advice and bought a 2-pound center-cut salmon fillet, which I cut myself into four even pieces. Of course, the fishmonger did sneak a bit of the tapered tail end into my fillet, but just a bit.
  2. Actually, I used slightly under 1/4 cup of tarragon and it was still too strong an anise flavor. I bought one of the 99-cent package, which yielded slightly more than 3 tablespoons. I loved the freshness of the herbs, so next time will use 2 tablespoons of tarragon and 2 tablespoons of basil.
  3. I had to cook my salmon for the entire 25 minutes to get it up to 125-degrees.

Rating: 4-stars.
Cost: $17
How much work? Medium.
How big of a mess?  Low/Medium.
Start time: 5:00. Dinner time: 6:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Salt and pepper
2-pounds center-cut salmon
2 tablespoons unsalted butter
1/2 cup panko bread crumbs
2 tablespoons beaten egg
2 teaspoons minced fresh thyme
1/4 cup chopped fresh tarragon (dill or basil can also be substituted)
1 tablespoon whole-grain mustard
1-1/2 teaspoons mayonnaise
Lemon wedges

  1. Pour 2 quarts of water into a large bowl and dissolve 5 tablespoons f table salt. Cut the salmon into 4 evenly sized fillets, each between 6-to 8-oz. Put the 4 fillets into the brine and allow to sit at room temperature for 15 minutes.
  2. Meanwhile set a rack to the middle of your oven and pre-heat to 325-degrees. Set a 10″-skillet over a medium burner and melt the 2 tablespoons butter. Add the 1/2 cup panko and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Cook for 4 to 5 minutes; stir frequently; until the bread crumbs become golden brown. Empty into a small bowl and allow to cool completely.
  3. Chop 1/4 cup of fresh tarragon (dill or basil can also be substituted). In a second small bowl, mix together the chopped tarragon, mustard, and mayonnaise
  4. Remove fish from brine and use paper towels to pat dry.
  5. Line a rimmed baking sheet with aluminum foil (for easier clean-up), then set a wire rack inside. Lay a 12″x8″ piece of foil onto of the wire rack (or fold to attain the proper size), and spray with non-stick cooking spray. Evenly arrange the salmon fillets with on top of the foil with the skin-side down.
  6. Use a spoon to spread the herb mixture over the tops of the fish.
  7. Mince the fresh thyme so that you have 2 teaspoons, add to cooled bread crumbs. Combine egg. Evenly sprinkle the panko mixture on top of the fish, and use your fingers to press down so that the bread crumb adheres.
  8. Bake in 325-degree oven for 20 to 25 minutes, until the internal temperature of the fish reaches 125-degrees. It should still be slightly translucent if you cut into fish with a paring knife. Allow to rest for 5 minutes on the serving platter, while you cut a lemon into wedges for serving.

Singapore Noodles

June 21, 2014

While the sizable ingredient list made me think that these Singapore Noodles would be delicious and flavor-filled, the end result lacked the expected punch of flavor.  Because there is no sauce and I only bought 1 extra lime, it meant that I was left with a boring meal after my lone lime was used up. Upon closer examination of the ingredients; shrimp, bean sprouts, rice noodles, etc., the meal relies on a bell pepper and two tablespoons of bloomed curry powder for its flavor. Be sure to include the optional cayenne for any hope of flavor. The recipe is by no means bad, but doesn’t justify the nearly $20 price tag; 3-1/2 stars. 3-stars after I ran out of lime.

Good, but lacked flavor

Good, but lacked flavor

Comments:

  1. You will need 2 limes for serving as wedges. Otherwise the blandness owing to the lack of sauce will make you wish you cooked something else.
  2. Chris Kimball mentions that there are two types of curry powder; “sweet” and Madras. While he doesn’t recommend one type or the other, I can tell you that the regular “sweet” curry powder was insufficient to impart much flavor. If I had the choice I’d go with the Madras, but don’t think it’s worth buying another bottle to add to my already-full spice cabinet.
  3. Rice noodles not in Asian section of my supermarket, but rather gluten-free section. There was no rice vermicelli, so I bought the rice noodles that seemed closest.

Rating: 3-1/2 stars.
Cost: $19
How much work? Medium.
How big of a mess?  Medium.
Start time: 4:00. Dinner time: 5:00

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

4 tablespoons plus 1 teaspoon vegetable oil
2 tablespoons curry powder
1/8 teaspoon cayenne pepper (optional)
6 ounces rice vermicelli
2 tablespoons soy sauce
1 teaspoon sugar
12 ounces large shrimp (26 to 30 per pound),
4 large eggs
Salt
3 garlic cloves, minced to paste
1 teaspoon grated fresh ginger
1 red bell pepper
2 large shallots, sliced thin
2/3 cup chicken broth
4 ounces (2 cups) bean sprouts
4 scallions, cut into 1/2-inch pieces
3 limes, 2 teaspoons lime juice, plus 2 limes for serving wedges

  1. If shrimp is frozen, defrost in cold water. Prepare the shrimp by peeling and deveining. Remove the tail and cut into 1/2” pieces.
  2. Boil 1-1/2 quarts of water to a boil. Add 3 tablespoons vegetable oil, 2 tablespoons curry and 1/8 teaspoon cayenne to a 23” non-stick skillet. Set over medium-low burner and cook for 4 minutes until becomes fragrant; stir occasionally.  Remove skillet from burner and set aside.
  3. Put noodles into a large bowl, and pour boiling water over noodles and briefly stir. Allow noodles to soak for 2-1/2 minutes until flexible, but still not soft; stir half way through soaking.
  4. Drain noodles and empty onto a cutting board and cut into thirds. Return noodles to the empty bowl. Add curry oil, 2 tablespoons soy sauce, and 1 teaspoon sugar. Combine by tossing together using tongs. Set bowl aside.  Add 4 large eggs to small bowl and beat lightly.
  5. Minced garlic and ginger, and set aside together. Remove stem and seeds from bell pepper and cut into 2″ long match sticks. Thinly slice your shallot.
  6. Use paper towels to wipe out skillet and add 2 TEAspoons oil. Put over medium-high burner and pre-heat until the oil begins to shimmer.  Add cut shrimp pieces to skillet. Cook for about 90 seconds without moving to brown the bottoms. Stir shrimp and continue to cook for another 90 seconds.
  7. Push to one half of the skillet. Add 1 teaspoon oil to cleared side of skillet, and add the beaten eggs into the empty  side of the skillet. Sprinkle with 1/4 teaspoon salt. Cook for 1 minutes until the eggs set, but remain wet; stirring eggs lightly.  Stir shrimp together with the eggs and continue to cook for 30 seconds more until the eggs are fully cooked. Empty shrimp-egg mixture to second large bowl.
  8. Turn down burner to medium. Add 1 teaspoon oil into the empty skillet and pre-heat until the oil begins to shimmer. Add minced garlic and ginger and cook, and saute for 15 seconds. Add bell pepper and shallots and cook for 2 minutes; stir frequently. Empty to bowl with shrimp.
  9. Turn burner up to medium-high. Add 2/3 cup chicken broth and bring up to a simmer. Add soaked noodles and cook for 2 minutes until all the liquid has been absorbed; stir often. Add noodles to bowl with shrimp/vegetables. Combine.
  10. Add bean sprouts, scallions, and lime juice, and toss until combined. Serve on a warmed platter and serve passing 2 limes worth of wedges separately.

 


Follow

Get every new post delivered to your Inbox.

Join 282 other followers

%d bloggers like this: