I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.
For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.
In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.
While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.
Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!
About a month ago I noticed a sign at a restaurant near My work. It said “all You can eat crab on Tuesday nights.” I immediately thought of Burd, My Brother’s wife, who is a foodie through and through. She loves seafood with a passion too. I shot Her a text and plans were made to attend this early week crab devouring. The next week, Tuesday arrived, the sign was gone. I stepped inside and asked the hostess if they were still doing it and was told, “no, so few people came that it’s been cancelled.” Our 5 day mental build up to this potential crab feastery was put down, hard.
Last week, was Burd’s birthday. Instead of a long lasting gift and inspired by recent events, I chose to give one that disappears rapidly. I went to a couple of shops around town, as well as surfed the internet. The web in fact led Me to the place which delivered these massive legs and claws to My door. It was slightly more expensive than getting the red king, golden king, or opilio crab legs found locally, but those were all so tiny by comparison.. Having read that the larger crabs tend to have a more robust flavor and sweeter meat, paired with My tendencies to go big, led Me to order 8 lbs of red king crab. Directly from Alaska. The biggest legs I could find were delivered to Minnesota, in under 18 hours.
I had told Burd, prior to Her birthday, that I was going to get Her a hammer as a gift. Which I gave to Her as We were departing a small car dealership in the southern suburbs. She was looking to buy a new car, possibly as a present to Herself? She was struggling to find a way to thank Me for giving Her a two pound mallet. Having arrived there seperately, She headed home in Her car and I headed there with My brother. We stopped at a store along the way and made it to their place before the birthday girl. Who then learned why She was holding a large rubber hammer. A knife works, but is slower and let’s face it, less fun…
I have had crab on many occasions. Nothing quite like this however. So succulent, arromatic and the beautiful color. Tasting of it made one feel so fat, so quickly. It was like devouring small, puffy clouds of sweet, tender, meaty goodness. These huge crab’s legs were just amazing. Without question, the single most luxurious thing I have ever eaten. I hardly even bothered dipping in butter, it was so delicious without any seasoning at all.