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Wednesday, November 23, 2011

“Central Asian Favorites, Pt. IX: Shrimp Green Curry—Spicy Dish that will transform your Thanksgiving Day Feast”

The Grateful Dead’s eighty-fifth album, “Rockin’ the Rheine with the Grateful Dead—Rheinhalle, Dusseldorf, Germany, April 24 & May 24, 1972” was released on May 25, 2004 and was another great addition to this venerable series of live recordings. We love the retrospective live releases and know that you do, too, and suggest that you go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



THANKSGIVING WEEK 2011—ONE YEAR ANNIVERSARY WITH GOOGLE—TODAY AND TOMORROW—THANK YOU!


                                                                            
Here's the countdown to December 21, 2012: from today, we have 394 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                               


                                                   STINKBUG 2011


                                                                            


Chef Tiresias Helenus Grinikeodopuloposlus

END Commentary 11-24-2011

Copyright © 2011 by MHB Productions

Word Count: 1,207.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 24, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus

CENTRAL ASIAN FAVORITES, PT. IX


 Central Asian Favorites, Pt. IX: Shrimp Green Curry—Spicy Dish that will transform your Thanksgiving Day Feast



Bakersfield, CA, 11-24-2011 Th: Happy Thanksgiving! Today and tomorrow, officially, is our ONE year anniversary here at Google Blogger and we want to thank them again for their kindness and their support in helping us to run our successful blog.  They have been so kind to us that we are speechless with delight as Choseit.com never even came as close as has Google.  We also want to wish them and you a very happy Thanksgiving and hope that your day is as stellar as is ours! Finally, I want to thank my good friend, Stinkbug, for allowing me the pleasure of writing for his blog, it’s his inspirational leadership that has propelled us as far as we have made it in our first, fledgling year and he is not only our friend and mentor, but family as we all are to one another.

Today, Thanksgiving Thursday, we are going to make a Green Curry, a somewhat different animal than the traditional yellow curry.  Yellow curries are made using a wide variety of spices and turmeric is the one that gives it its color.  Green curry on the other hand is made from a variety of potent herbs and seeds that impart a powerful flavor to the finished product and causes sweat to break out on the consumer’s forehead.  Some of the things like galangal will have to be found at an Asian market as you will never find it at a traditional grocery store—even Albertson’s or Trader Joe’s—so don’t even bother searching for it there.  Go down to your local Indian market and ask them for this root vegetable and they will most likely have it for you on one of their shelves.  Its appearance is similar to ginger root so don’t think they’re scamming you, just smile, take it home, and work with it.  As always, one should take precautions when handling potentially spicy/hot herbs, spices, roots, and seeds: wear gloves and never touch your face—NEVER!  To get one of these items in your eye is to risk visual impairment and pain galore.  Be careful!

(#1248) SHRIMP GREEN CURRY

Yield:  4 servings / Mis-en-place: 1.5-2 hours:


Qty.
Measure
Item
Other
24
Each
U-15 prawns, peeled and deveined
Rinsed
.25
Cup
Sesame oil

2
Cups
Diced green bell peppers, cleaned; blanched
1
Cup
Diced red bell peppers, cleaned; blanched
1
Cup
Diced yellow onions
Blanched
.5
Cup
Diced carrots, blanched

.125
Cup
Soy sauce

1
Tablespoon
Chopped cilantro

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Teaspoon
Minced garlic

1
Teaspoon
Minced ginger

2
Each
Bay leaves

The Curry Sauce:
2
Cups
Coconut milk

2
Cups
Chicken broth

.25
Cup
Sherry

.25
Cup
Melted butter

2.5
Teaspoons
Curry powder

.75
Teaspoon
Turmeric

1
Teaspoon
Kosher salt

3/8
Teaspoon
White pepper

.25
Teaspoon
Ground coriander

.75
Teaspoon
Minced garlic

1
Pinch
Crushed hot chilis

3/8
Cup
All-purpose flour

1.5
Teaspoons
Lemon juice

2-3
Tablespoons
Green curry paste (following recipe)

Green Curry Paste:
.125
Cup
Whole coriander seeds

1
Tablespoon
Whole cumin seeds

1
Teaspoon
Whole fennel seeds

1
Tablespoon
Whole black peppercorns

2
Each
Shallots, minced

4
Each
Garlic cloves, minced

8
Each
Green Thai chilis, seeded and minced

.5
Cup
Chopped fresh cilantro leaves

.125
Cup
Minced galangal

1
Tablespoon
Minced fresh ginger

2
Each
Lemon grass stalks, white parts only
Minced
1
Tablespoon
Dried shrimp paste

.5
Cup
Lime juice

1
Tablespoon
Lime zest




Method:

1.      Mis-en-place: have everything ready with which to work.  Prepare the Green Curry Paste first and then prepare the sauce.  Here’s the directions for both:

Green Curry Paste:

2.      Mis-en-place: have everything ready with which to work.  Place a skillet over low heat and add the seeds and peppercorns.  Heat the ingredients until you smell the fragrance exuded by these ingredients.  Remove them from the skillet and turn to powder using a spice mill or a coffee grinder.

3.      Place the rest of the ingredients (with the exception of the last two) into a food processor and add the flavored dust from the grinder.  Using the “pulse” function, turn the mixture into a paste by dribbling the lime juice down the stack.  Do this until well-combined and potent.  Be sure to guard your nostrils and eyes from any stray bits of spice.  Add the lime zest, remove from the machine, transfer to a sanitized jar equipped with a tight-fitting lid and refrigerate.  Keep this mixture on hand for NO more than 2-3 days at most.  Preferably, use it the same day.

This is the basis for Green Curry dishes and is an integral ingredient.  You can find it at the Indian grocery store that most American cities nowadays possess so save yourself some time and BUY it.

As I told you all yesterday and all of my companions before me, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

That’s it for today, friends,  I’m still chuckling to myself—never would I have ever thought I’d be doing an article about Green Shrimp Curry on Thanksgiving of all holidays!  But that’s what we do around here at the Elemental News of the Day—the unusual.  And do you know what? It’s fun to be different!  Virtually all the rest of the blogs doing food articles spent their time doing Thanksgiving but nope, not us.  We are your best source of information on every form of food and we do hope that you enlighten everyone around you as to our presence.  We want to be the NUMBER ONE foodists’ blog in the entire world so JOIN us.  I mean, what do you or anyone else have to lose?  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF


This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

END Commentary for Thursday, November 24, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Tiresias Helenus Grinikeodopuloposlus



Recipes created by Chef Tiresias Helenus Grinikeodopuloposlus on August 27, 1987 in Los Angeles, CA.

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THANKSGIVING WEEK 2011 STINKY


                                                                                                                                       
                                                                                   
This is #293 an 11” x 14" original oil painting by Beverly Carrick entitled, “Evening Glow." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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