Shrimp 'n Potato Chowder

Shrimp and Potato Chowder

Boy do I love a good chowder. Pretty much the only soup I am always making. They can be very simple to complex. This one is rather simple.

Ingredients
-Diced Potatoes
-Shrimp
-Peppers
-Onions
-Garlic
-Milk

Creation

As usual I have no measurements so easier to just show you what I'm dealing with.

Not pictured. One Anaheim Pepper diced.

Now I usually boiled the potatoes in the chowder back when I was in college and very lazy, but now I do them separate. That way more flavors can be induced and that is exactly what I'm going to do.

There's flavor in 'dem shells

Yep, gonna make my own flavor packet thingy for the potatoes using the shrimp shells, a bouillon cube, and bay leaves. 

Just gets tossed in the boiling water with the potatoes.

That way you get some flavor in those potatoes. Then time to get the chowder started. Onions, garlic, and peppers are thrown in a pot with some oil.

Makin' a rue

That's right I make a rue with the vegetables in it. Make sure the flour taste is cooked out and then add the milk.

Add the potatoes when ready.

Shrimp are the last thing to add cause you don't want to over cook them. Once they are cooked through.. about 4 seconds... its done. Serve baby serve.

Now that is good stuff. 

Delicious stuff when flavors are allowed to shine. No need to add all kinds of spices and herbs cause it will still be...

Mini Egg rolls

Mini Pork Egg Rolls

Asian-binge still going strong and with a fusion side. This was a super-bowl dish and it disappeared rather quickly.

Ingredients
-Shredded Pork
-Wonton Wrappers
-Sauce

Creation

Sauce? Yes Sauce. I used leftover Ketchup-Grape sauce from the Fusion Potstickers. Alright. Shredded Pork. How to make shredded pork...

Almost like the beginning of a stew

It can be made a couple ways. Smoke it for 8.. 12.. 20hrs.. probably not the first choice. My favorite is boiling. Generates less pronounced flavor than smoking but not everyone has access to a smoker.

After 2..ish hours.

Plus it is so much easier. Boiling for hours will break down the meat to the point where it will fall apart when you attempt to take it out of the pot, potentially splashing hot water all over your arms.... experience.

Really easy.

I use the 2 fork method. Pulling against and with the grain. It doesn't really matter when it just falls apart.

All done!

And yeah, that is way more than I will need for this particular dish. Shredded pork is quite versatile, so best not to put it all in one dish.

Reheating the sauce

Toss the pork in that to let it soak up some flavor cause the pork is just that. Pork. 

Most of this was eaten before filling...

Now to attempt to show how to roll these tiny things. Cause I'm using wonton wrappers instead of egg roll wrappers.

Step one. Filling.

Step two. Fold sides in.

Step three Roll it.

Step Four. Allow it to dry.

Now just fry when ready. Don't even need a dipping sauce cause it is built in. I know right... very handy.

These will go very fast. Very.

And when I mean fast. I had about 40. I saw about 10 go then the plate was empty... but what can you expect from...

Mushroom Chicken

Mushroom Chicken

So I was sick on a weekend and still managed to get into the kitchen to do something. So nothing special today. Simple chicken with a mushroom sauce over rice.

Ingredients
-Chicken Tenderloins
-Rice
-Mushrooms
-Onions
-Cream
-Wine

Creation

This was quick and easy. Two pans. One pan throw in some onions and sliced mushrooms. Get that going and then salt and pepper some chicken.

Of course onions first then mushrooms

Now time to get some chicken on the stove. Oddly enough this one of my favorite ways to cook chicken. Brined chicken with a little salt and pepper.

No idea what happened to the middle one

And that is pretty much it. Finish the sauce by deglazing with white wine and finish with some cream. Like I said before did this while under the weather.

And I used to hate mushrooms...

Even while sick I can still pull out...

Sesame Chicken

Sesame Chicken

I was/am on an Asian food crave and saw that someone wanted a better sesame chicken recipe. I don't have one. So I scoured the internet for the simplest one I could find... and then manipulate. This is the result I managed to come up with.

Ingredients
-Chicken Tenderloin
-Onion
-Bell Pepper
-Teriyaki Sauce
-Honey
-Brown Sugar

Creation

I think this is pretty simple. Actually a one pan dish... assuming you have rice made already. So. first things first to make coating the chicken easier its best to have browned it with some sort of batter.

Floured chicken tenderloin

Now just brown them. I had the oil really hot to brown the flour fast without over cooking the chicken. The chicken will be removed and then re-added with the sauce. 

About right. Pretty bland right now though.

Remove that from pan and set aside. Next time I'll probably not use as much flour and leave them in the pan. Always trying to make things simpler.

Yes this will end up being to much sauce again... pattern?

All of that goes in the pool. There should only be about 2 tablespoons of oil. The plan was to break down the onions.. but I was just to hungry. So I went ahead and added everything else.

Measurements..... umm?

Yeah its pretty close to 1:1 Teriyaki to Honey. Then brown sugar to sweeten. As you go you should always be tasting your food after every step of the way anyways right?... Right?

Dark bubbly goodness.

Lovely stuff. This is about 10min of reducing and correcting. Time to add the chicken back.

Mmmm..

Make sure to let sauce reduce more. It'll stick better. 

My take on sesame chicken... 

What no sesame seeds?! I didn't have any nor would I have added them.. because I'm not trying to replicate american chinese food... but only making...

Brisket's Red Sauce

Brisket's Red Sauce

If you haven't figured it out by now I like thick robust sauces. That are usually a mix of sweet and savory. Not to mention they are quite versatile and can be tailored to dishes... gotta love that.

Ingredients
-Pork
-Sauvignon Blanc
-Crushed Tomatoes
-Vinegar
-Brown Sugar
-Onion
-Veges

Creation

Simple to make easy to tailor. For thing to do is brown the meat. Sometimes I use pork sausage today just plain old ground pork.

Bland and grey looking... terrible. 

I didn't quite brown it, but when it was almost done I cranked up the heat and added all the veggies. 1 medium onion. 1 Carrot. 1 Celery stalk. 1 Leek. Little bit of Spinach and some Parsley. Yes it it be more vegetable than meat. But it will break down a little bit. When they sizzle add the wine... 1/2 cup or so.. maybe more...

Plus a 28oz can of crushed tomatoes

Now the simmering games begin. 30-45min. Then add the balsamic and sugar. I like it sweet so good 1/2cup packed.. I think. Probably more. Only a couple tablespoons of vinegar. I prefer Balsamic. Stir and then another 30-45min. In the meantime...

That's cut pretty thick... well its a thick sauce

And is about it. a hearty flavorful sauce with pasta that can stand up to it.

This didn't last very long.

Probably one of my favorite meals of all time.. and about that sauce. Can't wait to turn it into a lasagna.... I know right?!

Excuse me while I eat...