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.
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
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Crispy Spinach:
Fresh spinach (perhaps 2 bags)
1/4 C sesame seeds
3 tbls finely chopped green chiles
salt
sugar
oil for frying (canola)
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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.
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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.
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.
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
Cook the rice. Use a rice cooker and save yourself the drama. Let cool.
Mix with entire tub of sour cream.
Layer in heavy casserol dish: rice, cheese, chiles, and repeat.
Top with cheese.
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.
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
Place shrimp in a bowl of water with salt (peel if needed).
Crack eggs in a bowl and whip.
In a separate bowl, mix flour, tempura, panko.
In another separate bowl, mix mayo, lemon, lime, and condensed milk.
Dip shrimp in egg bowl, then flour bowl, then fry in oil. Oil should be hot enough to quickly fry – don’t overcook.
Place fried shrimp on paper towel and then in large bowl.
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.
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.
