MearaMay.com

Food and trinkets from the Perrin House

Tag: rice

Lobster Risotto

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Lobster Risotto


  • Author: MearaMay

Description

Cut out from a magazine 


Scale

Ingredients

4 tbls of unsalted butter

1.5 c finely diced leeks

2 tbls cognac or brandy

Meat from tails and claws of two lobsters cut into 1/2″ pieces *alternate is langostino

1 tbsl olive oil

1/2 c finely diced fennel

2 garlic cloves minced

2 cups arborio rice

1/4 tsp lemon zest

1/2 c white wine

8 cups of lobster or fish stock, warmed

2 tbls chopped chevril, plus sprigs

salt and pepper to taste


Instructions

In a saute pan over medium heat melt 3 tbls butter. Add 1 cup leeks, cook 5 min. Add cognac, simmer, stirring 1 minute. Add lobster meat and cook 1-2 minutes. Remove from heat. 

In a risotto pan over medium heat melt 1 tbsp butter with oil. Add fennel and cook 5 minutes. Add 1/2 c leeks and cook for 2 minutes. Add garlic, cook 1 min. Stir in rice and zest and cook 2 min. Add wine and stir until absorbed. Add 1/2 c stock  at a time until completely absorbed, then do it again. After 35-40 minutes of doing this, constant stirring, then add the lobster mix. Stir in 1-2 tbsp chevril. Ready to serve. 


Keywords: lobster, risotto, lobster risotto, rice, lobster rice, fennel, leeks,

Bamboo Club Copy Orange Beef and Crispy Spinach

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Bamboo Club Copy Orange Beef and Crispy Spinach


  • Author: MearaMay

Description

Similar to bamboo club restaurant – Chinese orange beef and crispy spinach over rice. 


Scale

Ingredients

Orange Beef: (you probably want to double the sauce for this)

4 oranges

2 garlic cloves, minced

2 tbls soy sauce

2 tbls brown sugar

2 tbls canola oil

1 bell pepper, sliced

1 medium onion, sliced

1.5 lbs boneless sirloin or ribeye steaks

1 tbls cornstarch

~

Crispy Spinach: 

Fresh spinach (perhaps 2 bags)

1/4 C sesame seeds

3 tbls finely chopped green chiles

salt

sugar

oil for frying (canola)

~

White rice and water


Instructions

Orange beef: 

In a bowl, grate zest from 1 orange and squeeze the other two oranges for the juice. Add garlic, soy, brown sugar. Peel the other 2 oranges and peel them and get rid of the weird. Set aside. 

Heat oil in a skillet over medium high heat and saute bell peppers and onion. Put in serving platter. 

Meat: Either whole or sliced and pounded with weight, toss the meat in cornstarch and fry. Transfer to plate. 

 

Pour orange juice mix into skillet and boil until syrupy about a minute and pour over platter with the rice, beef, and mix. 

Add the crispy spinach last. 

Spinach: 

Separate the spinach leaves from stems. Wash and completely dry! 

Toast sesame seeds, green chiles, salt and sugar for 1 minute dry in a pan. Set aside 

Line a colander with paper towels to get ready. Have a slotted spoon or metal mesh spoon to drain and remove.

Heat lots of oil in wok or deep pan. Closer to high heat. 

Fry the spinach – will turn brighter green very high heat. Remove and add the sugar mix for serving. 


Keywords: orange, orange beef, spinach, crispy spinach, bamboo club, rice, asian, beef,

Forgotten Chicken

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Forgotten Chicken


  • Author: Carol Perrin
  • Total Time: 45

Description

A creamy rice casserole.


Scale

Ingredients

  • 1 C dry rice
  • 1 pkg onion soup mix
  • 1 can each of Cream of Chicken and Cream of Celery soup, plus 2 cans water.
  • Paprika
  • Chicken breasts or tenderloins

Instructions

  1. Mix soups together in a bowl.
  2. In casserole dish, place chicken in casserole first, top with rice, then soup mix.
  3. Loosely cover with foil and bake 45 min, then remove foil and bake another 15 minutes.

Recipe from Carol Perrin, and a fav! 

Elena’s Rice

IMG_6417 

Don’t know the story on the name, but the Hahn’s probably will. This is a year-round craved side dish for those Christmas tamales! Melt in your mouth, and super easy. 

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Elena’s Rice


Description

A casserole of gooey cheesy green chile rice.


Ingredients

  • Until I find the original recipe, you can ad-lib this one! You CANNOT go wrong here.
  • White rice, cooked. 3-6 cups.
  • Tub of Sour cream. Might as well use the fatty stuff.
  • The biggest block of Monterey Jack cheese you can find, shredded.
  • Diced or sliced green chiles in can. Save juice for the rice water!

Instructions

  1. Cook the rice. Use a rice cooker and save yourself the drama. Let cool.
  2. Mix with entire tub of sour cream.
  3. Layer in heavy casserol dish: rice, cheese, chiles, and repeat.
  4. Top with cheese.
  5. Bake 220 for 20 minutes to melt cheese, covered. Broil 5 min to brown cheese.

Notes

  • I prefer arborio rice, but cheap uncle bens white rice works great. I also get a kick out of the Herdez green chiles, but mostly because I get a little giggle when I see the “GLUTEN FREE!!” branding on it.

Plum Chicken

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Plum Chicken


  • Author: Carol Perrin

Description

Another favorite of Dave’s from Carol Perrin’s kitchen. A quick and easy casserole.


Scale

Ingredients

  • 4 chicken breasts – split, skinned and boned
  • 1 lg can pineapple chunks
  • 2 sm cans apricot halves
  • 1 5 oz jar of Reese Duck Sauce (plum sauce)
  • 1/2 C slivered almonds or pine nuts (do what I do and always smell them first)

Sauce

  • 4 oz honey
  • 2 tsp Soy sauce
  • 1/4 c salad oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 clove of chopped garlic

Instructions

  1. Place chicken in 9×13 baking dish
  2. Pour sauce over and bake 1/2 hour on each side at 300.
  3. Remove pan from oven. Cover chicken with Duck sauce.
  4. Drain fruit and arrange over chicken. Bake 1/2 hour.
  5. Sprinkle nuts on top when serving.

Walnut Shrimp

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Walnut Shrimp


  • Author: Meara Perrin

Description

The Perrin Family favorite when we go to China Village. Took years to master at home! *You will be making use of your dishwasher for this one.


Scale

Ingredients

  • 1 bag of peeled, cooked shrimp
  • Salt
  • Cornstarch or baking powder
  • Flour, tempura batter, and Panko crumbs
  • Oil
  • Lemon and Lime juice (the real stuff)
  • Real Mayo
  • 1/2 can Eagle brand sweetened condensed milk
  • Eggs
  • Candied walnuts
  • White rice
  • Canned Pineapples
  • Honey

Instructions

  1. Place shrimp in a bowl of water with salt (peel if needed).
  2. Crack eggs in a bowl and whip.
  3. In a separate bowl, mix flour, tempura, panko.
  4. In another separate bowl, mix mayo, lemon, lime, and condensed milk.
  5. Dip shrimp in egg bowl, then flour bowl, then fry in oil. Oil should be hot enough to quickly fry – don’t overcook.
  6. Place fried shrimp on paper towel and then in large bowl.
  7. Once all shrimp is fried, lightly and carefully toss mayo mix in with shrimp. Feel free to save a little sauce on the side for serving, and drizzle with honey.
  8. Serve over cooked rice with candied walnuts and pineapple chunks.

Notes

  • The trick to make it taste the closest to China Village is the amount of lemon/lime mixed in and no healthy alternatives (that’s right!). Unfortunately, you can’t tell until it is already mixed with the shrimp.
  • Also called mayonnaise shrimp, or honey shrimp in restaurants.

Stuffing Mixture for Cabbage or Green Peppers

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Stuffing Mixture


  • Author: Meara Perrin

Description

A spicy sweet meaty mix for cabbage rolls or green peppers. Ok to freeze.


Scale

Ingredients

Part 1

  • 1 lb/roll italian sausage
  • 1 lb/roll breakfast sausage – maple or sage
  • 1 lb/roll ground beef
  • 1 large purple onion
  • 1 large white onion
  • 1 full garlic clove – minced
  • 1 pkg small bella mushrooms

Part 2

  • 1 large can Herdez Salsa
  • 12 cans Diced italian tomatoes (I prefer S&M or Walmart)
  • 1 can Claussen Sauerkraut
  • Meara Spice (Tapins, season salt, kosher salt, pepper)
  • 1/4 C Honey
  • 1/4 C white sugar
  • 2 tbsp Allspice or pumpkin pie spice
  • 2 C Arborio rice

Part 3

  • 1 Bag of cheese
  • Green Peppers or cabbage

Instructions

  1. Part 1: Dice, chop and saute in Star brand garlic EVOO in large skillet until crispy.
  2. Part 2: Add and simmer until rice is al dente. Ok to package and freeze at this point.
  3. Part 3: Roll into semi-wilted cabbage or fill roasted peppers and top with cheese and bake 30 min.

Notes

  • You know those packages of small multicolor sweet peppers at the grocery? Fill and bake for an easy go to appetizer.