Ok, I tried making this new pasta with tomatoes, garlic, olives, beans and sage.
I didn’t add the recipe here because it looks really good, but it didn’t taste really good. It could probably be fixed with less sage, some tomatoes paste, maybe some cheese. Right now I’m only a cook who can follow recipes, so I’m off to find something else.
A few times a year I make california rolls. After making the rice and letting it cool it takes about an hour to make about 10-15 rolls of sushi.
This time I showed Sara how to make the rolls. She thought hers would turn out terrible, but I told her if they did, we would just eat them. A fun part of making the rolls is eating them as you make them. I always have everyone eat the end pieces while I make them because they aren’t the pretty pieces, but they still taste great.
I made these for my inventory crew at work. It is something I’ve been doing for several years now. This is the first time I have made them for my staff at the new store and they were a big hit. Unfortunately Sara and I both forgot to save some of the sushi for us to eat later, and Christos didn’t get any at all!
I bought a williams sonoma asian cookbook and this is the first recipe I made from it. I love shrimp and it was quite easy to make. Takes about 1/2 hour.
Chili Garlic Prawns
- soy sauce: 6 tablespoons
- rice vinger: 1/4 cup
- asian sesame oil: 4 teaspoons
- ketchup: 1/4 cup
- sugar: 2 teaspoons
- cornstarch (cornflour): 2 teaspoons
- corn or peanut oil: 3 tablespoons
- tiger shrimp: 2 lbs
- ginger: 2 tablespoons minced
- garlic: 4 cloves
- red or green jalapeno chile: 1, seeded and minced
- green onions: 6, thinly sliced
- steamed rice
Make the sauce: In a small bowl, combine 6 tablespoons of water and the soy sauce, vinegar, sesame oil, ketcup, sugar, and cornstarch. Stir to dissolve sugar and cornstarch.
Stir-fry the Prawns: Heat a wok or large frying pan over high heat and add 2 tablespoons of corn oil. Add prawns and sear, until browned on both sides, takes a few minutes. Transfer prawns to a bowl. Return pan to high heat and add 1 tablespoon of oil. Add the ginger, garlic, chile and green onions and stir-fry for about 10 seconds. Add sauce to the pan and stir until it begins to bubble. Add the prawns and stir-fry until the prawns are opaque throughout and the sauce has thickened slightly, takes a 1-3 minutes. Transfer to a platter, garnish with green onions and serve with rice.