This is based on a recipe my Myrtle Beach buddy Paul Goodrich picked up while stationed with the Navy in Italy. Slightly Americanized with el-cheapo Parmesan cheese (as opposed to the properly aged and grated real Parmesan or Romano) and regular bacon as opposed to the much more expensive Italian varieties such as guanciale or pancetta. Still damn tasty and a tad less salty. And rich. Definitely need to have your blood cholesterol monitored after this meal.
Oh, and by the way, I love my new Santoku knife, now that I’ve managed to extricate it from its nearly impenetrable packaging. Think I’ll do some sushi next …
I don’t find news so much as it finds me. Case in point: Yesterday my apartment complex was fairly swarming with cops, FBI, K-9 dogs.
When the first few officers showed up, in plain clothes, and I saw an obviously distraught young mom, I thought, “Hmmm, custody case, no real news here.”
I was mistaken.
When the FBI and dogs showed up, I knew this was something more. Nosy journalista that I am, I asked what’s going on. Terse response was to call Avon police.
News tip: Late Saturday evening Avon police got a call about two missing girls. A 12-year-old and the 2-year-old toddler she was baby-sitting.
So I snapped a few (mostly crappy) photos, hauled off to work and told reporter Evan Goodenow and photog Anna Norris at the Chronicle-Telegram about what was happening. Here’s the story.
And now here are some pix from my little neighborhood.
A steamy scene. Stir. Fry. Discuss.
Annnnd, the dish
I am happy to report that it was (urp!) deelish.
In case you were wondering:
Mr. Dave’s stir-fry — I do not claim copyright to this, cuz it’s kind of open to whatever.
Your basic ingredients:
• Chicken or other fine protein source
• Bell peppers
• Snow peas
• Fresh ginger root
• Seasonings: Here’s where you can really add to your particular, ummm, idiom: Ginger, black pepper, garlic, turmeric, cumin, coriander, cardimom (!), curry, all those exotic herbs and spices you never understood. Avoid cinnamon. Personal bias, I admit. Throw in some Szechuan spices if you like heat.
• Sesame seed oil. Secret weapon. Damn, is that stuff good! A few shakes will do (assuming you have the dripper in bottle cap). A little goes a long way.
• Rice, cooked according to package directions (or if you’re illiterate, 2 cups water per cup of dry rice, bring water to a boil, add rice, turn down heat, simmer for 20-25 minutes, fluff with a fork). Oh, wait, you’re illiterate? Nevermind.
Optional: Bean sprouts, water chestnuts, broccoli, asparagus, grapes (really!), mushrooms (if you must, ick), hot peppers, cat liver (ha-ha! Just kidding. Really), any other crap you can think of. (Try Italian sausage, even. Not bad! Chorizo, anyone?Call it MexAsian stir-fry)
Prep time: Eh, 30 minutes or so, although you want to marinate the meat for 2 hours or more. If you’re gonna bother marinating.
DIRECTIONS, if you really need them:
• Marinate chicken (beef, pork, etc., also work, with different soakings) in Italian dressing. Lots of other marinade choices. Chop into bite-size pieces. Marinating is optional if you’re in a hurry or especially hungry I GOTTA EAT RIGHT NOW DAMMIT!
• Chop onions, peppers, etc., into bite-size pieces (rinse before, of course)
• Slice off three or four slivers of fresh ginger root
• Rinse snow peas, any other veggies. Cuz, you know, salmonella. And the boogers of all the fingertips that touched those things before you did. Eeew.
• Turn on stovetop heat. Very important step.
• Have pots and pans on heat. Also very important.
• Water in rice pot (or, if you’re really fancy, rice steamer)
• Oil in skillet. This is not the time to trot out the evoo —olive oil has a very low smoke level. Get yer basic vegetable oil, corn oil, peanut oil (allergy alert!), whatever, and for an excellent Asian accent, throw in a little sesame seed oil. A little goes a long way.
• About 10-15 minutes into rice cooking, throw chicken/meat on fire (ahem, skillet). Saute/fry for 5 minutes or so.
• Add peppers, other water-dense veggies. Stir-fry for about a minute
• Add onions. Fresh garlic? Do it now. Stir-fry
• With about 5 minutes left, throw in snow peas, grapes, any other items that will cook quickly or wilt with too much heat — say, spinach or bok choi. Throw in spices and seasonings.
• Stir rice and stir-fry one last time, let sit for about 5 minutes, serve with soy sauce and your favorite condiments saved from your last takeout/delivery from your favorite neighborhood Chinese restaurant or sushi joint.
Mmm, mmm, deelish.
Oh, you probably don’t want to eat the ginger root chunks.
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