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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Sunday, November 23, 2008

Chilies Garlic and Basil Stir Fry


carrots and jalapenos
Originally uploaded by Candlemaker
I’m always looking for something easy to make and if there’s some heat involved so much the better. So when I saw the Halloween version of Andrew Zimmern’s Bizarre Foods and the chef combined garlic, chilies and basil leaves to make a quick and easy stir fry, I started paying attention. Just what I wanted, with one exception. The main ingredient, the protein so to speak, was crickets. I’m not necessarily against eating crickets, I think I had some when I was a kid and I don’t remember them being awful, but they’re not readily available and since I was looking for easy I wasn’t about to start hunting for them. Enter the protein substitute, Roche Brothers had a sale on frozen shrimp so I used those.
Success, the jalapenos provided a nice heat to the dish, the sliced garlic became flavorful golden chips and the basil leaves gave a delicious perfume to the shrimp and the kitchen. J and I just about inhaled the finished product and we liked it so much that two nights later I made a version with chicken.
Here are both versions of the recipe but first a little bit on what to serve it with. In the original recipe the chef served his stir fry crickets on a pile of crispy fried potato strings. Not having those I used leftover rice with the shrimp dish. It wasn’t bad but when I made the chicken I served that on a bed of shoestring fries. It was a great combination and that’s what I’ll use in the future, for shrimp or chicken.

Chilies Garlic and Basil Stir Fry

Version One:
½ Lb. shrimp
2 cloves garlic, thinly sliced
two jalapeno peppers, sliced on the diagonal, seeds and all
7 or 8 fresh basil leaves
2 or 3 Tbs. peanut oil
salt and pepper

To a hot dry pan or wok, add the oil then the jalapenos, garlic and basil leaves, stir fry for 30 seconds then add the shrimp. Season with a little salt and pepper and stir fry for two or three minutes at the most. The shrimp should be tender and just cooked through. Serve immediately.

Version Two:
½ Lb. chicken, cut in thin strips
2 cloves garlic, thinly sliced
two jalapeno peppers, sliced on the diagonal, seeds and all
a carrot or two, thinly sliced on the diagonal
7 or 8 fresh basil leaves
3 or 4 Tbs. peanut oil
salt and pepper
3 Tbs. corn starch

Toss the chicken in the corn starch. To a hot dry pan or wok, add the oil and stir fry the chicken seasoned with salt and pepper for three or four minutes. Remove the chicken from the pan, add a little more oil if necessary. Add the carrots for a minute and then the jalapenos, garlic and basil leaves for about thirty seconds. Return the chicken to the pan, stir fry for another minute or so and it’s ready. Serve it on top of hot shoestring fries and enjoy.

Thursday, November 20, 2008

Hours In Paris

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I like this idea. Maybe I can describe some of my hours in Paris.

It goes without saying that difficult choices were made, and that for every item I included, there were about ten more looking at me with a crestfallen expression. Most of these places are included in my Paris book, Clotilde's Edible Adventures in Paris, in which you'll find many more options to fill however many hours you get to spend in Paris (more info here).

YouTube - Biker Billy Cooks with Fire Episode 135 Part 1

YouTube - Biker Billy Cooks with Fire Episode 135 Part 1

I think I have a new favorite video chef. For tonight at least. It's Biker Billy and he can cook. Yeah, good technique, sharp guy, fun to watch. And he can talk. This links to Pumpkin Pie but there's a bunch more.

Wednesday, November 19, 2008

Thanksgiving Side Dishes - Simple or Complex - NYTimes.com

Thanksgiving Side Dishes - Simple or Complex - NYTimes.com:

"Jeremy Fox, the chef at the vegetarian restaurant and yoga studio Ubuntu in Napa, Calif., offers a sophisticated pur�e of apples, onions and Dijon mustard as a base for brussels sprouts leaves that are tossed with caraway seeds and saut�ed for just a few minutes before serving. It’s a dish with a simple presentation that belies the layering of flavors involved in its preparation."

Moules Mariniere Recipe : Emeril Lagasse : Food Network

Moules Mariniere Recipe : Emeril Lagasse : Food Network

This is a link to Emeril's version of Moules Mariniere. It's a little fancier than the previous one but not necessarily better. There's also a recipe for french bread croutons to go with the mussels. Yummm!

Chocolate & Zucchini: Saffron Mussels Mariniere

Chocolate & Zucchini: Saffron Mussels Mariniere:

"This recipe is inspired by the �ber-classic moules marini�re recipe, which has you cook live mussels in a broth of dry white wine with shallots, herbs, butter, and a little vinegar till they give up the ghost and open wide."

Thursday, November 13, 2008

Wandering Chopsticks: Mam Ruoc (Vietnamese Fermented Shrimp Paste)

Wandering Chopsticks: Mam Ruoc (Vietnamese Fermented Shrimp Paste)

Wednesday, November 05, 2008

Herbes de Provence

Herbes de Provence

Tuesday, November 04, 2008

Common Humanity Takes The Day

Obama wins US Presidency.

Chicken with Herbes de Provence

This is what I made tonight. A little more olive, onion and Herbes would have been better. It was very good but could have been flavored more aggressively. Orange flavor would have been good too. It was based on a recipe at The Epicentre. Check the Herbes de Provence listing in their Encyclopedia of Spices.


Chicken thighs - boneless, skinless optional
seasoned flour - salt, pepper and paprika
olive oil
olives, chopped
sliced onion
dry red wine and chicken stock in equal amounts
Herbes de Provence
salt and pepper
lemon zest

Toss the meat in the seasoned flour, brown in olive oil and set aside. Add the onion to the hot pan and soften. De-glaze the pan with the wine then add the chicken stock. Return the chicken to the pan, add the olives, season with herbes de provence. A 15 minute simmer should do it. Taste, correct the seasoning, hit with lemon zest and serve.