Food for Thought

[Charles Saucier]

You work and breath framing daily --take a break and try this recipe.

Diane​

1 3/4 pounds of shrimp or chicken or beef
6 tablespoons, in all, stock (shrimp/chicken/beef)
3/8 pound(11/2 sticks) unsalted butter, in all
1/4 cup finely chopped green onions
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper preferably cayenne)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 pound mushrooms, cut into 1/4-inch-thick slices
3 tablespoons very finely chopped fresh parsley
French bread, pasta or hot cooked rice

IF USING SHRIMP _Peel the shrimp -refrigerate until needed. If using chicken or beef slice, 1/4-inch thick and pan fry till golden brown.
In a large skillet melt 1 stick of the butter over high heat (?). When almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme, and oregano; stir well. Add the shrimp or chicken or beef and sauté till done, shaking the pan in a back and forth motion, till done. Add the mushrooms and 1/4 cup of stock: then add the remaining 4 tablespoons butter in chunks and continue cooking , continue to shake the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

 

[Kai Vanuffelen]

Thanks Charles. Your surname says it all!

 

[Adela Davis MCPF]

You work and breath framing daily --take a break and try this recipe.

Diane​

1 3/4 pounds of shrimp or chicken or beef
6 tablespoons, in all, stock (shrimp/chicken/beef)
3/8 pound(11/2 sticks) unsalted butter, in all
1/4 cup finely chopped green onions
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper preferably cayenne)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 pound mushrooms, cut into 1/4-inch-thick slices
3 tablespoons very finely chopped fresh parsley
French bread, pasta or hot cooked rice

IF USING SHRIMP _Peel the shrimp -refrigerate until needed. If using chicken or beef slice, 1/4-inch thick and pan fry till golden brown.
In a large skillet melt 1 stick of the butter over high heat (?). When almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme, and oregano; stir well. Add the shrimp or chicken or beef and sauté till done, shaking the pan in a back and forth motion, till done. Add the mushrooms and 1/4 cup of stock: then add the remaining 4 tablespoons butter in chunks and continue cooking , continue to shake the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

Charles is this different than what you made us in Morgan City?

Dang, you're a great cook!

 

[Charles Saucier]

Yes --

 

[Wally Fay CPF]

Yes I work and breathe framing and business daily, but after hours and on weekends you can find me in the kitchen or reading the latest Saveur.
Now that the weather has begun to turn I'm cooking lighter, fresher foods. Your recipe sounds good, but I can't help but mess with it. I would use fresh herbs and substitute a dry white wine (red with the beef) for about 1/3 of the liquid. I would also back off on the butter, but that isn't because I don't like butter, it's because I like it too much. With the shrimp, I would also cook (stir fry quickly) them separately from the rest and add them in just before serving. They overcook so easily.
Thanks for sharing.
I don't usually follow recipes even though I read them a lot. Similar to what you posted would be a favorite around the house with chicken. It's basically a spinoff of Cioppino subbing in chicken and chicken stock for the fish and courtboullion. I also throw in capers and finish with a bit of feta or goat cheese. Since my wife prefers the leaner cuts of chicken, I cube breast meat and stir fry it apart from the rest and add last just to rewarm it.