October 12, 2015 New Recipe Sautéed Brussels Sprouts Hash with Shrimp and sliced Avocado and tomato Salad, Lunch – Noodle Soup with Halibut, Shrimp, Sugar Snap Peas and Tofu
I decided to make a noodle soup for lunch. I filled a medium sauce pan with water and added about 1 tsp. of dehydrated dashi, 1 Tbsp. Chinese cooking wine, two rounds of wheat noodles and 1 clump of bean thread noodles. Then I sliced and added 2 mushrooms and a handful of sugar snap peas, a sliced Thai chili, and a small piece of seaweed.
After getting the soup going on the Cajun Cooker, I added 6 heads on shrimp and about 4 oz. of diced firm tofu and 2 green onions, sliced. I forgot to add miso, so the soup ended up a thin broth without much flavor, but still filling and delicious.
Things got even stranger for dinner. I had bought 2 lbs. of heads off shrimp on Sunday at Ranch Market. I thought of boiling them with sugar snap peas and serving them with cocktail sauce, but when I mentioned that we had a small bag of Brussels Sprouts to Suzette, she suggested slicing them in a food coma processor and sautéing them with the Shrimp? We decided to add ¼ red bell pepper finely diced, ½ of a small onion finely diced, and 1 large clove of garlic and salt and pepper and 20 shrimp. Suzette cut the tough ends off the Brussels Sprouts and shredded them in the food processor and sautéed them with the other vegetables and the partially thawed shrimp, while sliced up a large avocado I had bought at Ranch Market for $.99 and two tomatoes from our garden. I made a Mayonnaise dressing for the sliced avocado and tomatoes by adding Portuguese olive oil the PPI mignonette mayonnaise sauce I made yesterday and drizzled it on the avocado and tomatoes, which I had arranged on two plates. Then Suzette piled the Shrimp and Brussels Sprouts hash onto the plates.
I grabbed the PPI bottle of Christian Salmon Sancerre and Suzette grabbed silverware and napkins and at 6:30 we went to the table under the gazebo in the garden and at dinner.
We loved the new Brussels Sprouts hash, which was particularly delicious with bits of avocado and tomato dipped into the mayonnaise dressing. Sort of a warm and cool shrimp Louie hash at the same time. The wine was incredibly delicious with the seafood meal.
At 7:00 we went back inside and watched the third session of the Albuquerque production of the Antiques Roadshow. After dinner we re-filled our wine refrigerator with the better wines I had removed from it on Saturday. Little by little kitchen is coming into shape. Reuben came and drilled the roof penetration and installed the hood exhaust today for the hood he installed the other day.
After dinner we ate small bowls of chocolate and vanilla bean ice cream with cherries and chocolate syrup. The Marashino cherries are almost gone so I added a couple of handfuls of dehydrated cherries from Costco to the remaining sweet syrup in the bottle. No added rum to my ice cream.
Later we watched a new series on PBS, “I’ll Have what Phil is Having”, which was a very funny food tour of Paris. Next week Phil goes to Hong Kong. Phil is Phil Rosenthal, who is this funny, geeky Jewish guy, who happened to be the creator/writer for “Everybody Loves Raymond” and probably made enough money on that series to self produce this series.
There was even a couple of minutes of Phill talking to his parents on the phone on split screen a la Woody Allen. Funny in a very cute sort of way, with incredible food. I particularly like the inclusion of Chez L’Ami Jean, which seems to be championing a new popular style of more casual dining called Gastronomic. Here is a websites identifying a number of casual dining places in Paris;
http://www.timeout.com/paris/en/restaurants/the-50-best-dishes-in-paris
It was an evening filled with delicious quickly cooked foods.
Bon Appetit
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