Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Thursday, November 25, 2010
FOOD CHALLENGE: Honey
This has to be the most simplistic recipe, which is fine. Because I needed something mild tonight. I am going to be cooking for hours tomorrow.
Yes, yes, yes. I feel I opted to produce something that didn't have strong enough a challenge.
...crud. Now I feel guilty.
But I did not feel the least bit guilty while eating the wonderful, savory dish. Tee hee.
Quite simply, this is shrimp and rice. Shrimp and rice with a ton of seasoning and effort.
That makes up for quite a bit, really it does.
My method: I prepared jasmine rice as is. No seasoning added. Actually, I wanted to prepare this dish with broken rice but I didn't have the time to commit.
The meal actually took about 20 minutes start to finish.
I marinated the shrimp in lemon juice and added some salt and pepper to the mix. Meanwhile, I swiftly cooked some dried chives in a pot with only olive oil.
In a skillet, I sauteed some onions with olive oil. I then added some chili sauce before adding the shrimp. I then included some chili sauce with shavings of fresh ginger and honey toward the end, cooking this until the honey began to thicken.
Then I presented it with the chives and some black sesame seeds.
Looks good and tastes good.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
I have been introduced to a wonderful paste -- achiote. The paste itself is common in Oaxacan dishes. It is fiery red. Almost carnival-like....
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...