Re: [CH] This is a test
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Wed, 2 Aug 2006 09:00:57 -0700
Well since I am back guess I better make up for lost time and share
some new recipes I have developed. As some might know we had a
serious heat-wave here in California and outdoor cooking was the only
way to go. Now Risa knows this recipe as I posted it on my foodie
list, but for some of you it might make for a tasty meal and very easy
quick meal.
The weather finally cooled last night so I pondered what to cook and
viola-the very ripe pineapple on the counter needed to be used.
First I thought pork tenderloin-no don't have any in the
freezer.........but I always have shrimp, lemongrass, and let's see
a grain-quinoa. Anyway the marriage of flavours of quinoa, saffron,
garlic, spicy chiles, shrimp, and the sweetness of the pineapple
worked beautifully. Besides ready in less than 30 minutes and only
one dirty pan!
Lemongrass Shrimp & Saffron Quinoa with Grilled Pineapple
Serves 2
Shrimps:
10 ounces shrimps, peeled, leave on tail
Wooden skewers 14", soaked in water
Lemongrass, slender, cleaned and cut to 14"
Bobby Flay's Red Chile Rub for Fish*
Take a skewer and a lemongrass stalk hold a shrimp securely in the
other hand and skewer them both through the center of the shrimp,
repeat 5 times making sure shrimp are not too snuggly together. Lay
them on a tray that has been lined with ice and plastic wrap to keep
them cold until ready to grill, sprinkle each side with Red Chile
Rub for Fish. Set aside.
*contains ancho chile powder, brown sugar, cinnamon, cumin, salt,
and pepper, but any favourite chilepowder will work.
Pineapple
1 Ripe Pineapple
Turbinado Sugar
Ancho Chile+Jim's Applewood Smoked Habanaro
Cut off the top and bottom of the pineapple, cut off the outside.
Cut the pineapple in half across the center. Remove core, and slice
into ¾" thick rings. Place on tray, sprinkle with sugar and chile to taste.
Saffron Quinoa
1 white onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
Pinch of saffron threads
2 Tablespoons hot water
1/3 teaspoon Espelette chile pepper powder*
2 cups chicken broth
1 cup Quinoa
Salt to taste
Rub saffron threads between you fingers to break them up letting
them fall into the hot water, add espelette pepper and let this soak.
Sautee onion in olive oil in a medium saucepan. When almost
translucent add garlic and fry a little longer. Don't allow the
garlic to brown. Add 2 cups water, bring to a boil, add quinoa.
Cover and simmer on low until much of the water has been asorbed.
Then add the saffron and espelette pepper, stir, cover and continue
cooking until moisture has been absorbed.
*If not available a medium hot ground chile powder (not chili powder)
Method:
Place Pineapple on the grill sugar side down. Sprinkle sugar and chile
powder on the top of the slices. When browned turn over and continue
grilling until they are browned. Cut two of the rings into ¾" wedges.
Place shrimp skewers on the grill, watch carefully and turn after 2
or 3 minutes. Continue grilling them just until done, do not over
cook.
Plating:
Place 2/3 cup of quinoa in the center of the plate, arrange 5 wedges
cut from the slices of pineapple around the outer edges of the quinoa.
Then lay skewers of pineapple across the center of the quinoa.
Leftovers: Eat cold as a salad, removing shrimps from skewers and
mix with quinoa and chunks of pineapple.
Bon Apetite
Mary-Anne