Unfortunately, I was lazy and made my fiance make dinner, so hamburger helper it was!
Actually, it wasn't that bad. It filled me up either way :\
Actually, it wasn't that bad. It filled me up either way :\
Inspiring, thanks. jLast night i got home really late, after 9. We were starving. I put water on to boil. Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender. Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat. Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt. added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this). Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking. Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.
NOT BAD!
I did something similar. I did pan-seared thick pork chops with a blackberry jalapeno preserve. I was at a holiday fair this past weekend and one of the vendors was selling her spicy preserves. I like the blackberry jalapeno preserve she had. On a cracker, it tasted like it had more of a kick than hot or spicy. A one-pint jar was $7 . . . so why not.Pan seared Pork tenderloin with a blueberry demi, roasted fingerlings and baby carrots. A bottle of Alpine Beer co. Duet to wash it all down.
Sounds great...blueberry demi? Interesting parring with pork tenderloin... Can you elaborate on it?Pan seared Pork tenderloin with a blueberry demi, roasted fingerlings and baby carrots. A bottle of Alpine Beer co. Duet to wash it all down.
Will do! Although, I wont run it this weekend because were having a huge crawfish boil for St. Patricks day and I'll do a few other seafood specials to go along with it. The Turmeric Chicken will probably be served in a couple of weeksmrM ... everything is better with wine braddah !!
but I will try this one ... let us know how it goes over in your place too ..
I got the recipe while eating in Lima Peru at Pardo's on the ocean where I ate steak and fries plus a wonderful salad.@ Luv, what kind of frisky dressing do you make?
Cupboard and refrigerator extravaganza is right! Collards, curry paste, peanut butter (wtf?!), coconut milk, rice, beans, mint and cilantro! That's alot of stuff! sounds extremely interesting, though I don't have an idea of what it would taste like lol.Thai Dirty Rice
At work we did a class on game birds so I wound up taking home the gizzards, hearts, and livers from pheasant, quail, squab, poussin, guinea hens, etc
I minced and then sauteed them. Threw in collard greens and sauteed a bit more. Then deglazed with a mix of Thai red curry paste, chunky peanut butter. and coconut milk. Covered the pan and turned the heat off. Let it sit for a few minutes, then stirred in cooked brown rice, black beans, mint, and cilantro.
Definitely a cupboard and refrigerator extravaganza!