Friday, September 9, 2011

Cozy cooking with Spicy. Brunch with claws.

We can still get inspired by something we know, a dish that is so familiar that, laying in bed with your eyes closed, you can hear it cooking. Spanish onions and a little garlic frying in a big wok, the knock, knock, knocking wooden spatula, crab and shrimp madly kissing heat, then whispering steam. The smells surround you, you rub your eyes, walk blearily down the hall to the kitchen and savory, spicy, sticky seafood and rice slow sizzling in brown butter is your beacon.

This is Triple Asian Fusion: Dungeness Salt and Pepper Crab Goan Shrimp Curry Fried Rice concocted from the spoils of last night's dinner--takeout whole crab and spicy shrimp curry-- transformed into a morning after wok-n-rice fĂȘte. There are two four secrets here:

- Make your own cilantro basmati rice. Cook it my way with caramelized shallots, add cilantro, deglaze with chicken stock and reduce a tiny bit. Then fold into fresh, steamed rice.

- Know your leftovers. PPQ Dungeness Island's Crab does not disappoint! I picked the crabs absolutely clean and scraped every bit of garlicky rub (that smothers each order of crab) into the wok. 

- You can make organic Indian food at home--with packets! Arora Creations has the cutest story about cooking with "secret dust" as a U of M undergrad. I'd accidentally overcooked the shrimp, and I needed a way to salvage all that briny spicy goodness. Solution? Chop small and stir fry...

- Add just enough spice with the perfectly vinegary Crystal Lousiana Hot Sauce to rice while it cooks. Put the Rooster Sriracha down, people!

Your fusion is complete. Fried Rice is the ideal template--take Chinese, add Filipino, Vietnamese and South Asian tradition--and mix it up.

Don't forget to invite Spicy!

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