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Bengali Shrimp and Green Bean Stir Fry
Bengali Shrimp and Green Bean Stir Fry
This dish from Bangladesh is a great example of classic Bengali home cooking. The dish is simply sautéed garlic and onions in a spice paste simmered with green beans, shrimp, and serrano chiles; making this fiery hot. Serve over steamed basmati rice with lemon wedges to cut through the heat.
Ingredients
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 1/2 medium yellow onion diced
- 2 tsp salt
- 1 tsp Kashmiri chili powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 serrano pepper thinly sliced
- 1 lb green beans trimmed
- 1 lb 26/30 ct. peeled and deveined shrimp
- 1/4 cup cilantro chopped
- basmati rice for serving
- lemon wedges for serving
Instructions
- Pour in vegetable oil in a large sauté pan over medium heat. Sauté the garlic for 1 minute.
- Add in the onions and 1 tsp of salt. Sauté for 5 minutes. Pour in 1/3 cup of water, cover, reduce the heat to low, and cook for 5 more minutes.
- Add in the dry spices. Cook for 1 minute.
- Pour in 1/3 cup of water and stir in the green beans. Cover and simmer over medium low heat for 8 minutes.
- Stir in the shrimp and serrano peppers.
- Cook for 5 minutes until the shrimp is opaque. Turn off the heat and stir in the cilantro.
Venison Burger with Fried Duck Egg
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Grilled Pork and Shrimp Fajitas
Grilled Pork and Shrimp Fajitas
When you get fajitas at a restaurant, they will typically be served to you on a sizzling cast iron skillet with all of the ingredients mixed together. While there is nothing wrong with this preparation, I prefer to grill all of the ingredients in my fajitas individually and sliced them after they’ve been cooked. It might take a little more time to prepare, but I like the flavor of the charcoal grilled fajitas more than a cast iron skillet; plus the presentation of having each of the ingredients sliced to build your own looks nicer in my opinion.
Servings: 4
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 4 jalapeños
- 1 bunch green onions
- 1 medium white onion sliced 1/4” thick
- 2 tbsp olive oil
- 12 flour tortillas
Pork Skewers
- 1 lb pork tenderloin cut into 2” pieces
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Shrimp Skewers
- 1 lb 16/20 ct. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 lime juiced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the pork and shrimp in their marinades for 30 minutes. Place on metal skewers.
- Turn the charcoal gray in the chimney starter and pour in the grill. Place on the grate. Brush all of the vegetables with olive oil and place directly over the charcoal. Grill until all sides are slightly charred; about 10-12 minutes. Move off to the side and place the skewers over the charcoal. The pork will take about 5-6 minutes a side; the shrimp 2-3 minutes a side.
- Place the tortillas on the grate and cook 30 seconds-1 minute a side.
- Slice all the vegetables into strips. Take the pork off the skewers and slice into thin pieces.
Cauliflower Gratin
Cauliflower Gratin
Caulifower gratin is a great side dish to substitute for starchy potatoes gratin. The cauliflower gets steamed, then mixed into a cheesy cream sauce. It is topped off by a mix of breadcrumbs, parmesan cheese, and parsley; then baked for 25 minutes. This dish is so tasty, you’ll consider this the main course over the protein you serve it with.
Servings: 4
Equipment
- steamer basket
Ingredients
- 1 head cauliflower cut into florets
- 1 cup whole milk
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 4 oz cream cheese
- 1/2 cup parmesan cheese shredded
Breadcrumb Topping
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1/4 cup parsley finely chopped
- 1/4 cup olive oil
Instructions
- Bring a steamer pot to a boil with 2” of water. Add in the cauliflower. Cover and steam for 6 minutes. Drain a set aside.
- Bring 3/4 cup of milk to a slight boil.
- Whisk the remaining milk with the flour and pour in the hot milk. Reduce the temperature to low and whisk until a thickened cream sauce appears. Season with garlic powder, onion powder, salt, and pepper.
- Whisk in the cream cheese and parmesan. Turn off the heat.
- Stir in the steamed cauliflower.
- Place in a lightly greased baking dish.
- In a separate bowl, mix together the breadcrumb topping ingredients.
- Place the breadcrumbs over the cauliflower. Put in a 400° preheated oven for 25 minutes.
