The Literate Chef

Archive for September, 2014|Monthly archive page

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Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

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Poached Cod with Tomatoes, Olives and Capers

In Fish, Recipes on September 2, 2014 at 5:23 PM

Poached Cod with Tomatoes, Olives and Capers

Poached Cod with Tomatoes, Olives and Capers

Despite the proliferation and availability of Cod on the eponymous Cape where we’ve made our home for the past several years, I usually refrain from cooking it, as it does not lend itself to many cooking techniques. You can’t grill it, it falls apart too easily. Similarly you can’t sauté it, it quickly turns to mush. I suppose you could bake or roast it, but who wants to heat up the oven to 400 degrees in the summer. My dear wife (a/k/a Grammy) has been after me to prepare it for some time. So yesterday, after recalling an earlier success with Pan-Seared Cod, I decided to try poaching and picked up a lovely one pound fillet at our local fishmonger. It was a perfect piece, center cut, about one inch thick throughout, which makes for even cooking.

Ever helpful, Grammy suggested a combination of tomatoes, olives and capers, similar to the preparation used in Red Snapper Livornese. I complied with her suggestion, I’d be a fool not to,  and last night’s dinner was a rousing success.

(Total preparation and cooking time 30 minutes; serves 2)

Ingredients:

1 lb. Cod fillet, preferably 1 inch thick throughout
4 tbsp. olive oil
2 tbsp. chopped shallots
1 cup dry white wine
1 cup clam juice or fish stock
1 large tomato, coarsely chopped
1 cup stuffed green olives (with pimento) halved widthwise
5 tbsp. capers with juice
Kosher salt
Freshly ground black pepper

Procedure:

1. Salt & pepper the Cod fillet on both sides.
2. In a braising pan or a sauté pan  or a skillet that has a cover, heat the olive oil on medium low, add the shallots and cook until soft.
3. Add the white wine, bring to a boil for 2 minutes.
4. Reduce the heat to medium-low and add the seasoned Cod.
5. Add the clam juice, or fish stock.
6. Add the tomatoes, olives and capers, cover and poach for 8 to 10 minutes, until the fish begins to flake.
7. Gently remove the Cod fillet, divide in two, plate and keep warm.
8. Bring the sauce to a boil for 2 to 3 minutes then, spoon the sauce equally over each plate.