Curry Rice

Friday night we decided to cook a nice dinner for Joe (who was leaving for a month of training with the army in the woods...somewhere...in America).  In Clearly Delicious style, we sent him off with a delicious assortment of Indian cuisine--Butter Chicken, Edamame, Na'an, and of course, Curry Rice.

This Curry Rice is loaded with healthy veggies, natural remedy ingredients such as honey and olive oil, and makes for one heck of a fulfilling Indian rice dish.  Make as a side dish, or as an entree (hot or cold) and you will have treat equally Indian and clearly delicious.

Curry Rice
This recipe comes from Elise's blog, Simply Recipes, and can be found here.  Elise suggests in the original to serve the rice dish cold, but I find the combination of warm rice, honey, and freshly cooked vegetables to demand being served hot.  Regardless, serve hot or cold for a curry rice dish that is healthy, flavorful, and extremely clearly delicious.

Ingredients:
* 4-5 cups cooked brown, or white rice
* 1 onion, chopped
* Curry paste, or powder, to taste (Elise suggests yellow, or red, but not green, and NOT Thai)
* Olive oil, to taste
* Cumin, to taste
* Chili powder, to taste
* Sesame oil, to taste (optional if unavailable)
* 1/4 cup cilantro, chopped
* 1 cup raisins
* 1 apple, cored and chopped
* Honey, to taste
* Salt, to taste
* 2 celery stocks, washed and chopped
* 1 cup edamame, cooked
* 1/4 bell pepper (red), chopped
* 1/4 bell pepper (green), chopped

1.) Prepare rice and set aside.

2.) Prep your ingredients: chop the bell pepper, onion, celery, and apple.  Set aside.

3.) Begin by sautéing onions in olive oil.  Sprinkle with curry powder/paste to preference and cook until translucent.

4.) Bring a pot of water to a boil and cook the edamame separately while onions are browning.  (For more information on how to cook edamame, see the "Edamame with Thyme" post).

5.) Add remaining chopped vegetables--peppers, celery.  Cook for several minutes until all vegetables are soft, but still retain a certain amount of crunch (the al dente of the veggie community if you will).

6.) Add cooked edamame, mix to combine, and remove from heat.

7.) Now prepare the rice dish.  Place rice in an oversized mixing bowl (trust me, you'll need it!), and add the cooked vegetables.

8.) Add 1 cup raisins and drizzle with honey to taste.

9.) Add chopped apple and mix to combine.  Season to taste preferences with additional curry, salt and pepper, cumin, olive and sesame oil, cilantro, and chili powder.  There are few measurements on this recipe as everyone's taste palette is especially different when combining the salt and pepper with the sweet of apples, raisins, and honey.

10.) Serve either hot or cold.  Makes 8-10.  Enjoy!

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Shrimp Etoufée

Living in Louisiana comes with certain culinary expectations: you begin using crawfish in many of your dishes, you learn how to make a roux, you invest time and money in learning how to fry a turkey, prepare a crawfish boil, and the list goes on and on....

Sunday night, John and Mike (and Joe!) joined me for the True Blood premiere.  Those of you familiar with the show know that it's set in "Bon Temps," Louisiana, a small town in backwoods LA where the residents embody a certain southern stereotype and fornicate with vampires, maenads, and well...fairies.   Seeing as John is an extraordinarily well-recognized vampire specialist (check him out at Amazon here), it only seemed right to drink "bloody red wine" and prepare a very Louisiana dish: etouffée.  Now, I had originally planned on making crawfish etouffée, but the Neighborhood Walmart by my house was out, so I picked up pre-cooked shrimp instead (a result of the oil spill in the Gulf, maybe?).  Prepare with either shrimp, or crawfish, but crawfish tails add a little extra "Louisiana" to the dish.

What we prepared was creamy, spicy, and oh-so-Louisiana.  Make this dish with freshly chopped ingredients, prepare a roux, and allow everything to simmer in Cajun spices.  You will have a dish that's spicy (bot not too spicy) and clearly delicious.

Shrimp Etouffée
This dish is a combination of Emeril Lagasse's and Paula Deen's shrimp etouffée with a couple of tweaks (find the originals here and here).  I didn't use quite the quantity of ingredients Emeril's calls for, but used Paula's instead.  Yet, I used Emeril's overall technique and call for butter for the roux (Paula calls for oil, that crazy lady).  When in doubt, see Emeril for how to cook Louisiana, but see Paula for quantity sizing.


Ingredients:
* 1 cup celery, chopped
* 1/2 red bell pepper, chopped
* 1/2 green bell pepper, chopped

* 4 garlic cloves, minced
* 1/2 cup parsley, finely chopped
* 1 stick + 3 tablespoons butter
* 1 tomato, diced
* 1 cup onions, chopped
* 1/2 cup flour
* 1 tsp pepper
* 1 tsp cayenne
* 2-3 tsps Cajun Seasoning, to taste (i.e., Tony's)
* 2 lbs shrimp, deveined and de-tailed
* 4-5 cups water

Other Accompanying Dish:
* Prepare 6-7 servings white, or brown rice.  (Note: I use a handy-dandy, rice cooker.  I'll have to wait for water to boil again!)


1.) First, do your prep-work by measuring out all of your ingredients--celery, tomato, onion, peppers, flour, parsley, and spices.

2.) Then remove the tails from your thawed, pre-cooked shrimp.

3.) Now, you're ready to make the roux.  Begin by melting one stick of butter + 3 tablespoons butter in a saucepan.  Note: cut butter into 1 inch cubes in order to melt faster.

4.) After butter is fully melted and has coated the pan, add 1/2 cup flour slowly: flour should be mixed in a little at a time to integrate properly and prevent lumping. This process creates what we call a "roux."

5.) Now, add your onions and celery.  Sauté for about five minutes, or until tender, but with a little bit of crunch.

6.) Once celery and onions are tender-but-crunchy, add your bell peppers and tomato and mix in.  Allow to cook for 1 minute.

7.) Once mixed properly, add garlic, parsley, and spices.  Mix and add 2 1/2 cups water.  Mix to create a creamy roux.

8.) Now, this final step is probably the trickiest, because it requires that you know what you're doing.  Anyone who has had etouffée before knows exactly what the sauce/roux should look and taste like.  Those of you new to making this dish will need to follow this rule of thumb: add 2 more cups of water and allow to simmer for a couple of minutes.  The broth should be thick and creamy and not too watery.  Add the shrimp and allow to cook for another couple of minutes and for spices to integrate.  TASTE and adjust spices accordingly.  If, however, at any point during this final step, the sauce begins to get thick and gloppy, or thick and sticky, add more water.  The consistency you're looking for here is "creamy."  The roux's flour + water + butter ratio is want to make a thicker sauce naturally (it's similar to making a batter), but it's your job to add enough water to keep the sauce from clumping, or globbing up.

9.) Now, remove from heat and serve over rice as this dish is clearly delicious.

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