Today's Recipe

[Guest guest]

TODAY'S RECIPEIf you like spicy Szechwan-style food, you'll probably want toincrease the amount of red pepper flakes in this rather tameversion.Chinese Shrimp in Pepper Sauce2 Tbs (30 ml) peanut or vegetable oil4 scallions (spring onions), green and white parts, cutinto 1/2-inch (1 cm) pieces2-3 cloves garlic, finely chopped1 Tbs (15 ml) finely chopped fresh ginger1/2 tsp (2 ml) red pepper flakes, or to taste1 lb (450 g) shrimp, peeled and deveined2 Tbs (30 ml) soy sauce2 Tbs (30 ml) tomato ketchup1 Tbs (15 ml) rice wine or dry sherry1 tsp (5 ml) sugarSalt and freshly ground pepper to taste1 Tbs (15 ml) cornstarch (cornflour) dissolved in2 Tbs (30 ml) waterHeat the oil in a wok or large, heavy skillet over high heat and frythe scallions, garlic, ginger, and red pepper flakes for about 15seconds. Add the shrimp and cook, stirring constantly, until theshrimp are pink and firm, about 3 minutes. Add the soy sauce,ketchup, rice wine, sugar, salt, and pepper and stir for 30 seconds.Add the cornstarch mixture and stir until the sauce thickens, about30 seconds. Serves 4 to 6.Bon appetit from the Chef at Worldwide Recipes WORLDWIDE RECIPES PLUSIn today's PLUS edition:New recipes by the Chef:Bonus Recipes from the Archives: Turkish Meat Pastries & Greek Lamb and Potatoes LemonatoQuizine Question: What is Porty Reek long-lick?Food News: The Pilgrims didn't brine & A plan that leaves timefor the parade.Culinary Chronicles: SpinachPen-Pal Recipes: Sweet Onion Muffins, Cranberry Scones withOrange Glaze, Creamy Wild Rice Soup, and Banana ChocolateChip MuffinsYou can to Worldwide Recipes PLUS for less than 14cents a day at http://www.worldwiderecipes.com/plus.htm or bysending a blank email to CheckPLUSFor a free sample of the PLUS edition, send a blank email toSamplePLUS KITCHEN TIPThanks to reader Anna Welander of Uppsala, Sweden for today'shelpful hint:Tips for making soft cookies: Compact the cookie dough into mounds(you can use a small scoop) Also, bake cookies a minute or twoless than the recipe states and leave them on the cookie sheet foran extra minute or two (they will continue to cook), then remove tocooling rack.If you have a handy solution to a common kitchen problem,please send it to Tips THE RINGS OF RECITOPIAHi Chef,The San Diego Ring is getting back together! The San Diego Dinerswill be meeting for dinner at Ana Maria's Peruvian Restaurant onTuesday, Nov. 29 at 6:30. The restaurant is located at the corner ofNavajo and Lake Murray.Please join us for an evening of unusual food and good company.Let me know if you will attend so I can make reservations. Pleaserespond to cookyleeLilahGet in on the fun and meet fellow food lovers in the Ring nearestyou at http://www.worldwiderecipes.com/rings.htm ASK THE CHEFPam Gould asks: Got any suggestions for boning birds? Gonnatry turduken this year but need to learn how to bone a turkey,duck, and chicken... quickly.The Chef answers: Boning a bird is rather a complicated processthat would require dozens of paragraphs of written explanation todescribe. Since a picture is worth a thousand words, I suggest youtake a look at the very well illustrated description of the processhere: http://italianfood.about.com/od/tipstricks1/ss/aa102605a.htmSend your questions on any topic, no matter how serious or silly,to AskTheChef - I can't answer them all,but I'll publish one every day whether I know the answer or not. THE BULLETIN BOARDNeed a recipe? Travel tips? Party ideas?Post your request in The Bulletin Board for only $5.See http://www.worldwiderecipes.com/bulletinboard.htm for details.Please reply directly to these readers if you can help them find therecipe they are looking for. They will appreciate it, and you mightmake a new friend.JBean1964A longtime member and great fan of this ezine, I have finally comelooking for help. We had, over the summer, a wonderful dish in arestaurant in Chinatown in Boston. They simply referred to it aspickled cabbage. It was tart and vinegary, but also sweet at thesame time. I have searched for a similar tasting item and have triedquite a few recipes, but can't come up with the correct mixture.Pickled cabbage, Kim Chee, etc. And of course the restaurant isnow closed. Does anyone have any ideas? Thanks. THE LAST MORSELHow about a taste of the bubbly? If you say, "Fill my flute!" thenyou might be interested to know that champagne is actually oneof the least caloric wine choices you can drink (80 to 90 caloriesper 4-ounce flute). But if you scream "NO!" then maybe you've justhad a bad experience with a lousy imitation. You know how badyou felt when you drank what you thought was champagne at yourcousin's wedding? It was probably a cheap sparkling wine thatwas so sweet it went down fast, straight to your head, and left youwith a sledgehammer pounding in your temples the next day.Waking up and realizing you DID wear that Scarlett O'Hara-styleoff-the-shoulder green taffeta bridesmaid dress only made thehangover worse. Did you really carry that parasol? Oy vey! Nexttime, go for the good stuff."There comes a time in every woman's life when the only thing thathelps is a glass of champagne." - Bette Davis in "Old Acquaintance"(1943). Amen! (CO, DW)To learn more about this citation, along with other readingsuggestions, please go to http://www.thelastmorsel.comPlease address your comments regarding "The Last Morsel" toeditor Barbara Forsythe at TLMEditorFor an archive of all Morsels published in Worldwide Recipes,plus Weekend Morsels for insatiable foodies, please visit Barbara'sweb site at http://www.thelastmorsel.com/ MEMBERS ONLY AREASpread the word, nice is good! Get your "Be Nice-Nice Is Good"gear today. http://www.worldwiderecipes.com/shop.htmAMAZON.COM - The world's largest bookstore. Every purchaseyou make using this link helps to support your favorite recipezine.http://amazon.com/exec/obidos/redirect-home/worldwiderecipesCanadian readers can now use the following link to Amazon.ca:http://amazon.ca/exec/obidos/redirect-home?worldwidereci-20Get to know Recitopians in your neighborhood through The Ringsof Recitopia. http://www.worldwiderecipes.com/rings.htmJoin Club Recitopia and swap recipes, chat, post your photos, andmore. http://www.worldwiderecipes.com/recitopia.htmConversion and Ingredient Informationhttp://worldwiderecipes.com/convert.htmThere's more fun stuff in the Members Only Areahttp://worldwiderecipes.com/members.htm SUBSCRIPTION INFORMATIONTo : http://worldwiderecipes.comOR send a blank email to SubscribeSee the easy link at the bottom of this message orsend a blank email to UnTo change your email address: Send a blank email toChange from one address with theother address in the Subject line.Problems? Contact the Chef at TheChef© Copyright 2005 by Worldwide Recipes. All rights reserved.United States Library of Congress ISSN 1529-0433To , click on the following web page.http://cgi.mail-list.com/u?ln=wwrecipes & nm=whtgypsywtchYou are d as whtgypsywtchThis is a recurring email from a double opt-in mailing list.You voluntarily signed up for this mailing list, and alsoreplied to our confirmation email.You may leave at any time by following the instructions above.If you have troubles getting off this mailing list, please printa copy of this message, including the list name and your emailaddress, and mail it toListmastermail-list.com1302 Waugh Dr. #438Houston, TX 77019USAIf you like spicy Szechwan-style food, you'll probably want toincrease the amount of red pepper flakes in this rather tameversion.Chinese Shrimp in Pepper Sauce2 Tbs (30 ml) peanut or vegetable oil4 scallions (spring onions), green and white parts, cutinto 1/2-inch (1 cm) pieces2-3 cloves garlic, finely chopped1 Tbs (15 ml) finely chopped fresh ginger1/2 tsp (2 ml) red pepper flakes, or to taste1 lb (450 g) shrimp, peeled and deveined2 Tbs (30 ml) soy sauce2 Tbs (30 ml) tomato ketchup1 Tbs (15 ml) rice wine or dry sherry1 tsp (5 ml) sugarSalt and freshly ground pepper to taste1 Tbs (15 ml) cornstarch (cornflour) dissolved in2 Tbs (30 ml) waterHeat the oil in a wok or large, heavy skillet over high heat and frythe scallions, garlic, ginger, and red pepper flakes for about 15seconds. Add the shrimp and cook, stirring constantly, until theshrimp are pink and firm, about 3 minutes. Add the soy sauce,ketchup, rice wine, sugar, salt, and pepper and stir for 30 seconds.Add the cornstarch mixture and stir until the sauce thickens, about30 seconds. Serves 4 to 6.Bon appetit from the Chef at Worldwide Recipes WORLDWIDE RECIPES PLUSIn today's PLUS edition:New recipes by the Chef:Bonus Recipes from the Archives: Turkish Meat Pastries & Greek Lamb and Potatoes LemonatoQuizine Question: What is Porty Reek long-lick?Food News: The Pilgrims didn't brine & A plan that leaves timefor the parade.Culinary Chronicles: SpinachPen-Pal Recipes: Sweet Onion Muffins, Cranberry Scones withOrange Glaze, Creamy Wild Rice Soup, and Banana ChocolateChip MuffinsYou can to Worldwide Recipes PLUS for less than 14cents a day at http://www.worldwiderecipes.com/plus.htm or bysending a blank email to CheckPLUSFor a free sample of the PLUS edition, send a blank email toSamplePLUS KITCHEN TIPThanks to reader Anna Welander of Uppsala, Sweden for today'shelpful hint:Tips for making soft cookies: Compact the cookie dough into mounds(you can use a small scoop) Also, bake cookies a minute or twoless than the recipe states and leave them on the cookie sheet foran extra minute or two (they will continue to cook), then remove tocooling rack.If you have a handy solution to a common kitchen problem,please send it to Tips THE RINGS OF RECITOPIAHi Chef,The San Diego Ring is getting back together! The San Diego Dinerswill be meeting for dinner at Ana Maria's Peruvian Restaurant onTuesday, Nov. 29 at 6:30. The restaurant is located at the corner ofNavajo and Lake Murray.Please join us for an evening of unusual food and good company.Let me know if you will attend so I can make reservations. Pleaserespond to cookyleeLilahGet in on the fun and meet fellow food lovers in the Ring nearestyou at http://www.worldwiderecipes.com/rings.htm ASK THE CHEFPam Gould asks: Got any suggestions for boning birds? Gonnatry turduken this year but need to learn how to bone a turkey,duck, and chicken... quickly.The Chef answers: Boning a bird is rather a complicated processthat would require dozens of paragraphs of written explanation todescribe. Since a picture is worth a thousand words, I suggest youtake a look at the very well illustrated description of the processhere: http://italianfood.about.com/od/tipstricks1/ss/aa102605a.htmSend your questions on any topic, no matter how serious or silly,to AskTheChef - I can't answer them all,but I'll publish one every day whether I know the answer or not. THE BULLETIN BOARDNeed a recipe? Travel tips? Party ideas?Post your request in The Bulletin Board for only $5.See http://www.worldwiderecipes.com/bulletinboard.htm for details.Please reply directly to these readers if you can help them find therecipe they are looking for. They will appreciate it, and you mightmake a new friend.JBean1964A longtime member and great fan of this ezine, I have finally comelooking for help. We had, over the summer, a wonderful dish in arestaurant in Chinatown in Boston. They simply referred to it aspickled cabbage. It was tart and vinegary, but also sweet at thesame time. I have searched for a similar tasting item and have triedquite a few recipes, but can't come up with the correct mixture.Pickled cabbage, Kim Chee, etc. And of course the restaurant isnow closed. Does anyone have any ideas? Thanks. THE LAST MORSELHow about a taste of the bubbly? If you say, "Fill my flute!" thenyou might be interested to know that champagne is actually oneof the least caloric wine choices you can drink (80 to 90 caloriesper 4-ounce flute). But if you scream "NO!" then maybe you've justhad a bad experience with a lousy imitation. You know how badyou felt when you drank what you thought was champagne at yourcousin's wedding? It was probably a cheap sparkling wine thatwas so sweet it went down fast, straight to your head, and left youwith a sledgehammer pounding in your temples the next day.Waking up and realizing you DID wear that Scarlett O'Hara-styleoff-the-shoulder green taffeta bridesmaid dress only made thehangover worse. Did you really carry that parasol? Oy vey! Nexttime, go for the good stuff."There comes a time in every woman's life when the only thing thathelps is a glass of champagne." - Bette Davis in "Old Acquaintance"(1943). Amen! (CO, DW)To learn more about this citation, along with other readingsuggestions, please go to http://www.thelastmorsel.comPlease address your comments regarding "The Last Morsel" toeditor Barbara Forsythe at TLMEditorFor an archive of all Morsels published in Worldwide Recipes,plus Weekend Morsels for insatiable foodies, please visit Barbara'sweb site at http://www.thelastmorsel.com/ MEMBERS ONLY AREASpread the word, nice is good! Get your "Be Nice-Nice Is Good"gear today. http://www.worldwiderecipes.com/shop.htmAMAZON.COM - The world's largest bookstore. Every purchaseyou make using this link helps to support your favorite recipezine.http://amazon.com/exec/obidos/redirect-home/worldwiderecipesCanadian readers can now use the following link to Amazon.ca:http://amazon.ca/exec/obidos/redirect-home?worldwidereci-20Get to know Recitopians in your neighborhood through The Ringsof Recitopia. http://www.worldwiderecipes.com/rings.htmJoin Club Recitopia and swap recipes, chat, post your photos, andmore. http://www.worldwiderecipes.com/recitopia.htmConversion and Ingredient Informationhttp://worldwiderecipes.com/convert.htmThere's more fun stuff in the Members Only Areahttp://worldwiderecipes.com/members.htm SUBSCRIPTION INFORMATIONTo : http://worldwiderecipes.comOR send a blank email to SubscribeSee the easy link at the bottom of this message orsend a blank email to UnTo change your email address: Send a blank email toChange from one address with theother address in the Subject line.Problems? Contact the Chef at TheChef© Copyright 2005 by Worldwide Recipes. All rights reserved.United States Library of Congress ISSN 1529-0433To , click on the following web page.http://cgi.mail-list.com/u?ln=wwrecipes & nm=whtgypsywtchYou are d as whtgypsywtchThis is a recurring email from a double opt-in mailing list.You voluntarily signed up for this mailing list, and alsoreplied to our confirmation email.You may leave at any time by following the instructions above.If you have troubles getting off this mailing list, please printa copy of this message, including the list name and your emailaddress, and mail it toListmastermail-list.com1302 Waugh Dr. #438Houston, TX 77019USA