Which recipe in SFTTSE have you been eyeing? Leave your nomination below and we might end up making it up for our second September recipe! Nominations will be open until September 5th.
Monthly Archives: August 2012
Well, what did you all think? Leave a link below to your blog post if you wrote about this week’s recipe, or just leave a comment and let the group know what you thought!
I’m starting to migrate the content from our Facebook “page” to a Facebook “group”. I’m hoping that this will allow for greater communication; no more posts being shunted off to the Siberia of the right sidebar!
Please go ahead and join this new group here: https://www.facebook.com/groups/470027836349887/
It’s time for our first fried rice recipe, and we’re keeping things tropical with a Jamaican flair to this recipe. Have any questions or comments about this recipe before you start?
Tip: I make fried rice on an almost-weekly basis, and I learned pretty quickly that in order to have a successful fried rice you need to follow Grace’s advice and use day-old, cold rice. Make your rice the day before you plan on using it, fluff it, and store it in the fridge overnight. Read “Fried Rice: The Stir-Fry for Rookies” on p. 257 of SFTTSE for more information.
Here’s some more tips from Grace:
- Most people keep red pepper flakes for years. If it’s not fresh you’ll need more than the 1 tsp called for.
- If you don’t like dark meat you can substitute chicken breast.
- Be sure to cook the rice the day before and fluff. This will make the rice easier to stir-fry.
If there is one ingredient that tends to show up time and again in stir-fry recipes its scallions. Personally I love scallions, but oftentimes when the recipe calls for the thinly shredded scallions that are a staple of many stir-fry dishes, I wimp out and just roughly chop them. Luckily for us some enterprising genius came up with the negi cutter, a nifty and easy way to quickly and uniformly shred scallions. It’s also handy for asparagus, leeks, and other veggies.
Many of our upcoming recipes will call for shredded scallions, so I’m happy to announce our next giveaway will be a negi cutter, courtesy of The Wok Shop! Here’s how to enter:
Leave a comment below by midnight on August 31st with your thoughts on the following prompt:
Would you make a non-Asian stir-fry (ie. shrimp scampi stir-fry)? Do you feel stir-fry has to be Asian or do you like the idea of stir-fries with Mediterranean, Latin, or even Caribbean flavors? Can the aromatics be garlic, shallots, or onion (rather than ginger, scallions, and chilies) and be seasoned with chopped basil and wine (rather than cilantro and rice wine)? Tell us what you think.
A winner will be chosen at random and will find him or herself the proud owner of a new negi cutter!
Forgot to post this last week – but we’ll be making the Chinese Jamaican Jerk Chicken Fried Rice (p. 262) for our second August recipe! Thanks to Gloria for the nomination.
Another Wednesday, another wok adventure! Leave a link below to your blog post or a comment letting us know what you thought! You can also join in the conversation on the Wok Wednesdays Facebook page.
It’s time learn a new technique for next week’s recipe – dry frying! If you look at page 121 of SFTTSE you’ll find a tutorial on how to dry fry; this shrimp recipe is a classic of that technique. Any questions or comments before you get wokking?
Note – both Grace and I love a shrimp deveiner to take the hassle out of peeling and deveining the shrimp. They are fairly inexpensive; my favorite is the Oxo deveiner for $7.95 but you can find even cheaper ones at many kitchenwares stores.
Wow, August snuck up fast! It’s time to put in your nominations for what we should cook for our second August recipe! Leave a comment below with your suggestions and corresponding page numbers. The randomly chosen recipe will be cooked on Wednesday, August 22nd.
Nominations are open until Tuesday, August 7th.