Saturday, February 9, 2019

Recipe: Emeril Lagasse's Shrimp Creole


Shrimp Creole
Food & Wine Magazine, Sept 2018, p.30
4.5 stars

This Emeril Lagasse recipe was named one of Food & Wine Magazine's 40 best recipes (ever) in 2018.  The ONLY reason why I didn't rate this 5 stars is because of the level of heat.  When I think something is hot, it is HOT!!!!  Perhaps I didn't measure the spices correctly because I made one-sixteenth of the creole seafood seasoning and was trying to do the calculations in my head.  Our mouths were burning while eating this delicious dish.  We'll be more careful to measure out the spices next time!

Tips
  • Substituted the shrimp with andouille sausage (sauteed it separately with no seasoning)
  • Remember to remove the bay leaves!
  • Served with rice

Saturday, February 2, 2019

Recipe: Dan Dan Noodles with Shiitake Mushrooms




Dan Dan Noodles with Shiitake Mushrooms
SplendidTable.com
5 stars

I have to admit that I like the Dan Dan Noodles at Pei Wei -- I love the texture of the noodles with the sauce and vegetables, but it, like the rest of Pei Wei's menu, is an Americanized version.  Searching for a recipe that we could make at home, I found one at SplendidTable.com, and the recipe was, well, splendid!!!

Wow to flavor, flavor, flavor.  This is in my top 5 favorite Asian dishes we've ever made.

Ingredients:  fresh ramen noodles, shiitake mushrooms, scallions, garlic, ginger, five-spice powder, sesame oil, black vinegar, sea salt, white pepper

Dan Dan Sauce Ingredients:  Sriracha, tahini, tamari, sesame oil, chile oil, Szechuan peppercorns, small pickled chile with oil, sugar, vegetable stock

Tips:
  • Didn't have fresh ramen so used soba noodles
  • Didn't have Chinese black vinegar but found the following substitute:  1 part balsamic vinegar, 1 part rice wine vinegar, 3 parts water
  • Roasted white onions with the mushrooms
  • Sauteed tofu and added to the dish
  • Added julienned cucumbers
  • Added cilantro
  • Didn't use the small pickled chile with oil
  • Didn't blend the Dan Dan Sauce -- whisked it in a bowl (after grinding the Szechuan peppercorns separately)
  • Next time, make double the amount of shiitake (+ white onion and tofu)