petermarcus (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
petermarcus) wrote2001-10-15 08:35 pm
petermarcus) wrote2001-10-15 08:35 pm
(no subject)
Absolutely beautiful day. Mid-70s, no clouds, nice breeze. Inspired by the nubile ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nbbmom's batting practice tonight, I headed out to the driving range and blasted a hundred golf balls into the sky.
Came home and figured I'd cook those humongous prawns. I decided on a spicy pan-fry with a red pepper aioli. I decided to give the cam a try, getting that inspiration from the lovelyhisbeauty and her visual cooking journal entries. Pics are largish.
(Okay, in French I can ask if you want to sleep with me, but that's about the extent of my lingua franca.)
To start out, I clean and devein the prawns (this recipe, BTW, also works with strips of chicken breast if shrimp just don't do it for you). Fill a small tupperware with my secret mixture of salt, black pepper, cayenne, cumin, onion powder, garlic powder, and oregano. The mixture is even secret from me, cuz I just toss stuff in until it tastes right. What are the proportions? *shrug*.
Toss the shrimp into the tupperware and shake to coat. Let sit for 20 minutes or so. This is similar to a Southern BBQ dry rub. The spices will penetrate the meat and marinade. While the shrimp are getting tasty, I make the aioli. One egg, two cloves garlic, a tablespoon or so of mustard, a few strips of roasted red bell pepper, and olive oil.
Throw everything but the olive oil into a food processor. You can use a blender, but finely chop the garlic first. As it's blending, slowly (very slowly) drizzle olive oil into the mixture. If the oil goes to fast, the aioli will "break" and never thicken. If in doubt, stop drizzling until the oil is fully mixed. The consistency should be somewhere between mayonnaise and cold syrup. Add salt, pepper, and some lemon juice. Chill aioli in fridge.
Toss some oil into a pan and start frying the prawns. The temp should be medium-high -- the shrimp will overcook very easily. I want the to take the shrimp off just before the insides are fully cooked -- they'll cook some more on the way to the plate. Overcooked shrimp (and chicken) gets hard, rubbery, and tasteless.
I'm going gourmet here and doing a nice presentation -- place the prawns, drizzle aioli, and toss around some green scallions to offset the red in the aioli and the pink of the shrimp. Ahhhhhhhhhhhhh.
nbbmom's batting practice tonight, I headed out to the driving range and blasted a hundred golf balls into the sky.Came home and figured I'd cook those humongous prawns. I decided on a spicy pan-fry with a red pepper aioli. I decided to give the cam a try, getting that inspiration from the lovely
hisbeauty and her visual cooking journal entries. Pics are largish.(Okay, in French I can ask if you want to sleep with me, but that's about the extent of my lingua franca.)
To start out, I clean and devein the prawns (this recipe, BTW, also works with strips of chicken breast if shrimp just don't do it for you). Fill a small tupperware with my secret mixture of salt, black pepper, cayenne, cumin, onion powder, garlic powder, and oregano. The mixture is even secret from me, cuz I just toss stuff in until it tastes right. What are the proportions? *shrug*.
Toss the shrimp into the tupperware and shake to coat. Let sit for 20 minutes or so. This is similar to a Southern BBQ dry rub. The spices will penetrate the meat and marinade. While the shrimp are getting tasty, I make the aioli. One egg, two cloves garlic, a tablespoon or so of mustard, a few strips of roasted red bell pepper, and olive oil.
Throw everything but the olive oil into a food processor. You can use a blender, but finely chop the garlic first. As it's blending, slowly (very slowly) drizzle olive oil into the mixture. If the oil goes to fast, the aioli will "break" and never thicken. If in doubt, stop drizzling until the oil is fully mixed. The consistency should be somewhere between mayonnaise and cold syrup. Add salt, pepper, and some lemon juice. Chill aioli in fridge.
Toss some oil into a pan and start frying the prawns. The temp should be medium-high -- the shrimp will overcook very easily. I want the to take the shrimp off just before the insides are fully cooked -- they'll cook some more on the way to the plate. Overcooked shrimp (and chicken) gets hard, rubbery, and tasteless.
I'm going gourmet here and doing a nice presentation -- place the prawns, drizzle aioli, and toss around some green scallions to offset the red in the aioli and the pink of the shrimp. Ahhhhhhhhhhhhh.
no subject
can i come over for dinner next time???
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