Shrimp #38

This is a recipe in progress.
It's a take on our Local Thai restaurant's chicken #38.
Still haven't nailed it totally, but it's a pretty good copycat. I've switched out the chicken for shrimp here & I've also used pork and kept it veggie once.
Yellow curry is very mild and flavourful but you can always add more heat like chilli flakes or sirracha if you want.
I might have to keep ordering it for research purposes, but I'm not gonna complain about that!

💥You can use any veg you like in this, I had only these on hand.

USE THIS for 1 serving:

10 21/25 peeled & cleaned Shrimp
Diced onion
1/4cup Coconut milk
Yellow Curry paste
Ginger (to taste, I love lots)
1/2 tsp Galangal power
Garlic Chili paste
4 cloves garlic
Peanut butter *optional-for a smooth texture
1/4 diced Yellow/red/orange peppers
6 Sugar snap peas
Frozen green peas & corn
1tsp Butter or oil (to sautée ingredients)

-Garnish-
Toasted coconut
Roasted almonds
Cilantro
Squeeze of lime
Sliced shallot or crispy onions

Heat sauce pan on medium heat. Add sliced garlic and let cook for a few mins til the garlic is fragrant. Add veggies and coconut milk & spices. Let simmer a few mins to combine flavours. Add shrimp within the last few mins of cooking as to not overlook.
Serve in coconut rice or noodles. Top with crunchy garnishes.

I accidentally deleted the photos of the step by step process. Here's some photos of the products I used instead.

Xmas catering.

Sometimes we do a bit of catering on the side. It's usually for less then 30 ppl and we work out of the existing kitchen in the venue.
our modern twist and a family style concept makes it festive and casual.


-•-Menu-•-

Appetizers

Deep fried st.alberts's cheese curds
Mini pogos
Charcuterie board
Veg plate
Crackers, bread sticks
Honey mustard & herb sour cream dipping sauces

-•-Mains & sides-•-

Curried duck breast
Herb crusted beef tenderloin
Jerk pork chops & pineapple salsa
Coconut and yellow curried shrimp

Basmati rice
Roasted potatoes
Asian veggie Stir fry

-•-Desserts-•-

Deep fried mars bars
Crème brûlée in an orange cup

Meatloaf & garlic mashed potatoes!!

Homey and comforting
Simple with a twist

••• For the loaf •••
In mortar & pestle:
Coriander seeds
Mustard seeds
Dried Rosemary
Mexican oregano
Garam masala
Then Add:
Hoisin sauce
Gulden's mustard
Scapes
Diced rep pepper
S&P

Bacon strips

Lay strips of bacon down on a cutting (or in a bread pan) board the width of your loaf.
Put the meat mixture on top of bacon. Form the bacon strips around the meat to form a loaf shape. Place on baking sheet or cast iron skillet.
Bake in a preheated 350• oven for 40 mins or until an internal temp of 170•

(If using bread pan...leave it inside the pan to cook)

Garlic Mashed potatoes

I know what you're thinking...not someone else trying to tell me how to make mashed.. But these are my go to and they're simple bad delish. No fuss, no muss.

I use largeish 1 potato per person
5 cloves garlic
1/2 onion
Butter
Milk
Grated parm cheese
>optional< Parsley or scallions
S&P

Boil potatoes and 3 of the cloves of garlic and the 1/2 onion. Drain and mash
TIP>do not add the milk or butter until after you're done mashing! If you do, you run the risk of the coldness of the butter and milk making the potatoes gluey<
Grate in the 2 remaining cloves of garlic then mix in the milk & butter. Finish with the parm cheese.
Sprinkle the parsley and/or scallions

PORK BUNS!

the stuff dreams are made of!

these beauties are no good for you, in any shape or form (other than maybe the veggies you use for garnish)
but they're some of  the most delish things ever invented by

the true master of this so far is Momofuku in NYC. We had the chance to go there in Sept and it was a life altering experience.

The bun is sweet and moist while the pork is salty and crunchy. The texture is a fulfilling fix of decadence and guilty satisfaction.

You might think I'm crazy.

I assure you I'm not...well, not completely.
I just enjoy new adventures in flavour country.
This afternoon I made lime pork dumplings for a dinner party this weekend. I had about a 1/3 cup if filling left. its really not enough to do much with. Of course i did what any canadian would do.....Poutine!

I wondered: What kind of gravy for such an exotic mix of meat and Herbs.
Then it occurred to me: what do you serve with dumplings?
Peanut sauce...bingo!
Add St. Albert's mild cheddar and you've got the newest poutine sensation... Omg you won't regret it. So good.

🍴Here's whatchoo need🍴

Ground pork
Lime zest and juice
Cilantro
Grated Ginger
Grated garlic
Chilli flakes
Salt & pepper

Grated cheese

Sauce:
Peanut butter
Lime juice
Coconut milk

Use fresh cut or frozen fries..

ENJOY!!

🍒

7 days in the big city ...photography...

I love love love New York. I was fortunate enough to get there x2 this year. Here's some pics I took...

Fun Side note: we went to jimmy fallon and were in the 'band bench' and got to stand behind the Roots for the musical guest!!