10.06.2011

Chef Stephen...

Last weekend... Stephen, who is already a fabulous cook, made me the best dinner.  And the best part is?  He made up the recipe as he went.  It was really fun to watch, and even though I'm slightly biased... I think it's award worthy. 


I'm going to enter him into every contest I can find.

A bit excessive?  Well, wait until you try it.

We only have one problem.  What to name the dish.


Here's how this magical dish came together.

Start with caramelizing sliced onions, red bell pepper in about 4 tablespoons of butter.  (oh ya).


Next, add about 2 cloves of chopped garlic, and the juice of 2 small limes.  Throw in a chopped mango, and 1/2 cup of chicken stock.  (he also added about 1/4 cup of Riesling wine, to sweeten up the sauce.  This is of course optional if you don't want to add it.)

Also, 2 Tablespoons of chopped ginger.  Yes.  It's so good.



Next, let it simmer for about 10 minutes.  (this sauce smells fantastic by the way)



Now, take out your blender or food processor.

Blend away.

Once the sauce has blended a while, add about 1/4 cup to 1/2 cup of chicken stock, just to smooth out the sauce a little bit.

Once the sauce is blended thoroughly, strain it through a mesh strainer, into a bowl.  This will make the end result extra smooth.  (no picture... but you get the idea.)

Next, get a skillet going, with your large fresh shrimp.  Stephen bought 8/10 count.  Season with salt and pepper.  Cook with about a Tbsp of butter.


Cook on both sides until their are pink.  Don't over cook them, or they will be rubbery. 



At the same time, cook your fettuccine pasta, and have it ready to go, al dente.  (also, no picture, but I know you know how to cook some pasta)

Then take a picture of your chef.  Tell him or her she's cute.

Chef Stephen... you're cute.  I love your new glasses.  Geuax Tigers.  Keep up the good work.


Once your shrimp are ready, pour your amazing sauce over the shrimp.


Just bring the sauce up to temp, but don't leave it on the stove too long, as you don't want your shrimp to cook any longer.

Yum.

Top over your pasta.  Garnish if you like.  Make it look pretty ;)


This is a wonderful meal for Fall, as the color is so fantastic.  It's a rich sauce that has a unique flavor unlike anything I've had before.  We fought over it to get the leftovers.

Ok, we didn't fight.  But I would have put up a fight if I didn't get left overs.

So, back to our issue.

What to name it?  If this is going to be a famous dish, he needs a really cool name for it.

Enjoy this dish (you'll love it) and then send me your name ideas. 

Recipe:
1 whole white onion, sliced
1 whole red bell pepper, sliced
Garlic - 2 cloves
Ginger - 2 TBS
Butter - 4 TBS
Mango - 1/2 mango chopped
2 small limes
Chicken broth
White wine (Riesling)
Large fresh shrimp (8/10 count)
Salt/Pepper
Fettuccine
Parsley (optional)

and Chef Stephen too ;)

5 comments:

michael.oboyle@gmail.com said...

That is an interesting stove you guys have.

Candace said...

Umm.... Maybe we should invite ourselves over to YOUR house on the 14th!!! ;) Wowzers!

Molly said...

sounds yummy... i have my thinking cap on for a cool name.

Jenna said...

This recipe looks incredible!! I am so impressed with your husband's cooking skills!

Also- love your blog! :) I'm glad I came across it! Very cute.

Nora Greer said...

yeah, we've gotta get our husbands together! Mine is the "cooker man" of the house per our children and he's always coming up with things off the top of his head. That looks delish!