Alright so for lent I gave up beef, pork, lamb, fowl (not eggs though), and basically all other land based meat. So, before I drive myself mad with omelets and oatmeal I decided to make a shrimp sauce that was amazing. Unfortunately, I have no way to really measure accurately.
Ingredients:
Yogurt (hell if I know, one Fage container?)
Wasabi, to taste (1/4 tsp)
Sugar, to taste (1/2-1 tsp)
Fish Sauce/Worcestershire Sauce (Seriously, fish sauce is nasty smelling but you need the salt. Use very little. By God man, be careful)
Soy Sauce (again a splash, it is very salty and can throw the sauce)
Method:
Mix it together. Seriously. Stir and Serve. Takes 5 minutes. Kicks ass.
Cooking is like love. It should be entered into with abandon or not at all.
Culinary Profile
My cooking at its core is a fusion of Mediterranean (Mostly Spain and Italy) and Southeast Asia (Thai in particular.)
Typically I use bourbon, honey, garlic and ginger in all my cooking. But the trinity tends to sneak in along with dark greens and peppers.
My goal overall is to make balanced, but exotic dishes that are healthy.
Typically I use bourbon, honey, garlic and ginger in all my cooking. But the trinity tends to sneak in along with dark greens and peppers.
My goal overall is to make balanced, but exotic dishes that are healthy.
Things to work on:
1.) Thickening sauces
2.) Cooking vegetables better
3.) get an instaread thermometer
2.) Cooking vegetables better
3.) get an instaread thermometer
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