My Fusion Recipe

Penne with Shrimp and Curry Cream Sauce

Ingredients:

12 oz – Dried penne pasta
16 pieces – Frozen jumbo shell-on shrimp (21/30 count)
1/2 cup – Sun dried tomato
3 oz – Red bell pepper (sliced)
3 oz – Snow peapod
2 Tbsp – Onion (finely chopped)
1 Tbsp – Garlic (minced)
2 to 3 pieces – 1½” Thai fresh chili (sliced)
a few sprigs – Cilantro for garnish (optional)

Curry Cream Sauce:

3 Tbsp – Olive oil
2 tsp – Red curry paste
1 cup – Coconut milk
1/2 cup – Whipping cream (35% M.F.)
1 Tbsp – Fish sauce
1/8 tsp – Salt

Method:

1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Peel shrimp and devein, if any. Rinse shrimp and dry with paper towel. Refrigerate if desired.
2. Boil 1½ cup water in a small saucepan. Add sun dried tomato. Turn off heat. Cover and stand for 5 minutes. Remove and drain. Cut into strips.
3. Cook pasta to al dente in boiling water according to package instruction. Remove, rinse with cold water. Drain and set aside.
4. While pasta is cooking, remove strings from peapod and cut off tips. Cut each peapod diagonally into 2 to 3 pieces.
5. Heat olive oil in a large pot or Dutch oven. Sauté onion and garlic until fragrant and slightly golden. Add curry paste. Sauté for 30 seconds. Add coconut milk, cream, sun-dried tomato and fish sauce. Bring to a boil. Simmer for 2 minutes. Add bell pepper and peapod. Simmer for another 3 minutes. Add shrimp, stir and cook until shrimp turns pink. Add salt. Stir to dissolve. Return pasta to pot. Toss until heated through. Add chili, toss to combine. Remove and serve. Garnish with cilantro if desired.

• See my other recipes ….

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Beef Steak with Peppercorn Sauce and Fingering Potatoes

Ingredients

Steak

1 x 12 oz Canadian Angus NY Steak (28 days of aging)
salt and freshly ground pepper
1 tbsp clarified butter
1/4 cup brandy
1/4 cup white wine
1/2 cup whipping cream (35%)
1/4 cup rich beef broth
1 tbsp green peppercorns
1 tbsp pink peppercorns
2 tsp black peppercorns
1 tsp Dijon mustard
1 tbsp fresh basil, chopped

Potato

4 oz fingerling potatoes
1 tbsp olive oil
salt & freshly ground pepper
1 tsp white truffle oil
2 tsp balsamic vinegar
1 tbsp cold butter

Method

Steak

1. Crush green and black peppercorns to coarse pieces, add whole pink peppercorns and push into sides of steak; season lightly with salt. In a fry pan, heat butter, add steak and cook for 4 minutes on first side, then to desired doneness on second side. Remove from pan.
2. Place pan back on heat and flame brandy. Add white wine and beef stock to deglaze pan; reduce liquid by half the amount. Add heavy cream, whisk in Dijon mustard, fresh basil and butter; reduce slightly to desired consisten cy. Pour over steak just prior to serving.

Potato

Toss potatoes with oil and roast in a hot oven until tender; approximately 20 minutes. Toss potatoes with truffle oil, balsamic vinegar, salt and freshly ground pepper. Garnish plate with freshly roasted seasonal vegetables and truffle slices.

Source: Style Manitoba

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“Kissing don’t last: cookery do !” — George Meredith (1828—1909), British novelist.

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Japanese Traditional Breakfast

Menu

• Six Appetizers
  • Jelly Fish with Plum Sauce
  • Simmered Japanese Sand Lance with Spicy Sauce
  • Konnyaku, Carrot and Spinach Mixed with Tofu
  • Simmered Seaweed
  • Burdock Kinpira
  • Brown Rice Mixed with Three Types of Beans
• Tofu and Vegetable Hot Pot
• Grilled Salmon
• Mashed Mountain Yam
• Miso Soup with Brown Rice Noodle
• Pickles Trio
• Cooked Rice with Multi-grains
• Salad
• Fruit
• Dessert

What’s for dinner?

Home-cooked Chinese Dinner

Menu

• Fish and Vegetable Soup
• Stewed Duck Wings with Soy Sauce
• Boiled Corn Kernel
• Stir-fried Cabbage
• Pork Dumpling