I love the Basque countrywhether in Spain or France…, it really doesn’t matter both sides are equally beautiful and equally delicious. This is a wonderful recipe that was given to me from my sister Helena. She gave it to me a looooongtime ago. I wrote it on an “important message pad”. I love-making this recipe and holding that original piece of paper. The paper the recipe is written on is personal history for me and very sentimental. Do you remember those little pink pads that you would write messages on for your boss or other team members? Do people have assistants that give them hand written messages anymore?
Ooh la la or Ole! This is a wonderful one pot dinner, comforting, tasty and oh so Basque!Serve it up with rice. The leftovers are my favorite! Enjoy!
INGREDIENTS: recipe for 4
3 tbsp. olive oil
4 lb. chicken pieces
2 bell peppers
1 large onion, thinly sliced
4 oz. bacon rind removed and cut into 1/4″ cubes (cheating tip: use the pre cut Pancetta in 4 oz. container)
3 cloves minced garlic
2 lbs. peas (this is a lot of peas, I usually half the amount but use your judgement
Heat the oil in frying pan over med. high heat when oil is hot brown chicken, both sides, season salt and pepper.
Remove chicken from pan, reduce heat.
Add onion,bacon, parsley, garlic,pepper saute till translucent.
Return chicken to the Pan, cover and cook over lower heat stirring occasionally
After 20 minutes take out white, leave dark for 5 min.
Put white chicken pieces back in pan and add peas. Cooked covered for 5 minutes
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photo: madame b. what’s stirring in my pot? Curried Shrimp with Coconut Milk
Curried Shrimp with Coconut Milk is a family favorite and so easy to make for such an impressive dish. What makes this dish so unique is Chayote (christophine) Squash which has its roots in Mexico. You can find these in the tropical fruit and vegetable section at the grocer. The colors of the vegetable and the smell of the curry make this dish the ultimate sensory experience. This recipe is from the Food Network www.foodnetwork.com. Enjoy!
2 tbsp. butter
1 1/2 lbs. large raw shrimp (I used extra-large tiger prawn)
1 yellow onion, chopped
1 tsp. salt
tbsp. madras curry powder
2 cloves garlic, minced or puree
3 inch piece of ginger, grated 2 tablespoon
1 red pepper, cut into Julienne
1 chayote squash, diced
1-13 oz. coconut milk. (I use the light version)
1 bunch scallions, cut into 1 inch lengths
1.2 bunch cilantro, leaves only
Juice of 1/2 lime, freshly squeezed
Heat large skillet over medium heat,then add 1 tbsp. butter
When foam subsides, add shrimp and cook until just pink. Remove from pan and reserve.
Add remaining 1 tablespoon of butter. When it melts, add the onions until softened. Sprinkle 1 tsp. salt, 1/2 tsp. pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently about 5 minutes until softened and translucent.
Add red pepper and chayote and cook 5 minutes.
Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavor together.
Add Shrimp back to the skillet along with the scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk for a soupier consistency.
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Preheat oven to 425 degrees.
Put peppers on baking sheet or roasted pan. For 20 minutes leave on one side and then for another 20 minutes place them on the other side. Take out of oven and individually wrap peppers in aluminum foil and let sit for 20 minutes. When ready peel the peppers, skin should come off easily. Remove seeds. You can leave them whole or cut in strips put in airtight container with olive oil and large pieces of garlic, chopped parsley. Take the garlic out after a day otherwise it gets garlicy. These will stay in the fridge for two weeks. Enjoy!
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