|Diced up leftover grilled bacon-wrapped filet mignon and jerk seasoned chicken breast|
On the menu:
Egg Ribbon Soup (my original recipe)
Filet Mignon/Jerk Chicken Fried Rice (another original creation)
Salt & Pepper Shrimp & Scallops (and, yet...even another original recipe!)
I cooked dinner for a young man that helped Bob to build a shed for the deaf couple that live near us. The couple have become very good friends and are teaching us sign language. Anyhow, on September 6th, Bob was helping the guy pack his kayak up from the river (incidentally, it was the same day we had the big park wide potluck dinner...we smoked a 15-pound prime rib, 15 pounds of kalbi marinated chicken and I made a huge bowl of Shrimp Salsa and 2 different types of no-bake cheesecakes) when he slipped, fell down the bank about 20 feet, landed on his hand and severely broke the third metacarpal in the back of his hand. He's been casted for over a month now and the second cast gets cut off next week. We'll know more then, but we were told that he'll be going to physical therapy. Anyhow, I got off track with that...the young man helped Bob with the shed because of the whole hand thing and I made him a filet mignon dinner as a thank you. I had a left over filet that I decided to use for the fried rice. I also had a half of a chicken breast that was seasoned with jerk seasoning, so I decided to add that in, as well.
5 cups chicken broth
1/2 pound diced chicken breast (I use from a raw state)
1/4 cup EACH diced celery, carrot and onion
1 clove garlic, minced
4 ounces julienned water chestnuts
1/2 teaspoon sea salt
1 teaspoon grated fresh ginger
Pinch crushed red pepper flakes
2 eggs, well beaten
1/4 cup frozen peas
2 tablespoons cornstarch made into a slurry with 2 tablespoons water
Put all ingredients except frozen peas, eggs and cornstarch slurry in a large pot and bring to a boil. Lower heat and simmer about 35 minutes or until everything is cooked through. Add cornstarch slurry, raise heat, bring to a slow boil until soup thickens. Add beaten egg in a steady stream to form the "ribbons". Add frozen peas. Remove from heat. Serve.
I don't know how many people this will serve. I've never been good at figuring all that out. I'd guess about 6 people generously...8 if it is one of those little soup cups that you get at a restaurant.
Pretentious Fried Rice. Click on the recipe name to be magically transported back in time so that you can see the recipe.
Hong Kong consists of the Hong Kong Island, the Kowloon Peninsula and the New Territories plus over 200 offshore islands, of which, the largest one is Lantau Island.
The highest point in Hong Kong is Tai Mo Shan at 3140 feet.
The land mass of Hong Kong is 426 square miles. The population, as off 2011, was over 7 million people, making it one of the most densely populated areas of the world.
The political and judicial operate independently from mainland China. The official languages are Chinese and English.
Less than 25% of Hong Kong is developed and about 40% of the remaining land is reserved as country parks and nature reserves. Most of the urban development exists on the Kowloon Peninsula, along the northern edge of Hong Kong Island and in scattered settlements throughout the New Territories.
(I can't give you measurements because, well, honestly...I didn't measure anything)
Shrimp (1 pound 21-25 count)
Scallops (1/3 pound)
Red and Green Bell Peppers
Stir fry everything over very high heat in a skillet. I add in the celery, peppers and onions first because they take the longest.
At the end, I sprinkled heavily with Penzey's Schezuan Salt & Pepper seasoning blend. Then, I made a slurry of cornstarch and some vegetable broth (using one of those handy-dandy packets) and used that for a sauce to bind everything together.
That's the thing about Chinese cuisine. They use fresh ingredients. They do not waste anything. I really love their way of cooking. A little of this and a little of that can go a long way and taste phenomenal!
|My Egg Ribbon Soup|
|Filet Mignon Fried Rice|
|You gotta have a fortune cookie...and I thought this fortune was cool!|
You all voted months and months ago. There was a tie. Bob broke the tie. Country #98 shall be Paraguay.
Please make sure to vote for the 99th country or territory, by scrolling up to the top, right under the volcano picture, on the left hand side and cast your vote.
So, until we meet up in Paraguay...keep cookin! Peace!