Where has all...

the time gone? It seems like real life is all bundling into one explosive mass before dropping the bomb. But, needless to say, I am elated about recent outcomes though some days I am over-anxious and stressed. Staying optimistic! My food experiments have been limited recently, but here are a few things I played around with in the past week or so.



Close up of the shrimp.



Salt & Pepper Shrimp Noodles

2 teaspoons of cornstarch
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of sugar
1/4 cup shrimp
2 cloves minced garlic
1 tsp chili paste

Toss together the cornstarch, salt, pepper and sugar and add the shrimp. Heat a wok or cast-iron pan on medium-high heat. Add a tablespoon of sesame oil. Spread the shrimp on the pan in a single layer, being careful not to crowd the pan. Stir fry gently for another 2-3 minutes and remove the shrimp from the pan. Lower the heat to and add garlic, and chili paste.

I put my salt and pepper shrimp over a serving of rice stick noodles.



Looks similar to Tarallucci e Vino's Polenta Breakfast.



Garlic Herb Polenta

2 cups chicken stock
1/2 tsp salt
3/4 cups yellow cornmeal
1/4 cup Parmesan cheese
2 Tbsp Oregano
1 Tbsp minced garlic
1/4 teaspoon black pepper

Place the chicken stock in a medium-size saucepan and bring to a boil over high heat. Gradually pour in the cornmeal, whisking all the while. When the mixture begins to bubble, reduce the heat to medium-low and cook, stirring, until the cornmeal begins to thicken, about 10 to 15 minutes. Whisk in the remaining ingredients. Continue cooking until the polenta just begins to pull away from the sides of the pan, about 3 to 5 minutes. Serve with poached egg and tomato sauce immediately.

For the poached egg, boil water and pour in a drop of vinegar. Gently slide in the raw egg and lower the heat. Allow the egg to boil for a few minutes before serving. I let mine boil for about 2 minutes so the center is still runny-gooey. (Adapted from Todd English).