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CHAIO’S ROOTS AND SHRIMP NOODLE BOWL

1/18/2017

Serves: 6

4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves

Bring a large pot of salted water to a boil.
Blanche the root vegetable until just tender. Remove from the water with a slotted spoon to a bowl and set aside.
Cook the noodles al dente. Drain and set aside.
Heat the oil in a large sauté pan. Add the garlic and ginger, cook and stir until aromatic.
Add the white wine and the broth. Bring to a simmer.
Add the scallions and the roots. Stir and toss until thoroughly heated.
Add the bok choy stirring until wilted.
Add the noodles, again stirring and tossing until heated through.
Add the shrimp. Cook all, still stirring and tossing until the shrimp turn pink.
Place all in a serving bowl, sprinkle liberally with cilantro and serve immediately.

*A few other Chinese inventions
Wooden coffins                                5,000 BC
Silk                                                     3,000 BC
Written language                             1,000 BC
Crossbow                                             500 BC
Paper                                                    200 BC
Ice cream of snow                               200 BC
Tea drinking                                         100 BC
Compass                                              300 AD
Toilet paper                                          600 AD
Government printed money              700 AD
Eyeglasses                                       1,000 AD
Moveable type printing                   1,040 AD

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DRUNKEN CLEMENTINES WITH MAPLE CANDY SHARDS

1/4/2017

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Serves 6

For the Clementines:
12 Clementines
2 tablespoons Clementine orange zest
¼ cup Grand Marnier
½ cup maple syrup
2 tablespoons lemon juice
¼ cup pomegranate seeds, optional

For the Shards
1 shallow 10 X 13” baking pan with at least a one inch lip
Candy thermometer
2 cups maple syrup
Confectioner’s sugar, optional

Peel the Clementines once your’ve extracted the needed zest. Loosen segments of each Clementine from the top without detaching from the stem end. Place in a bowl.
Sprinkle on liqueur. Cover; refrigerate 30 minutes.
To start the Clementine sauce, bring ½ cup maple syrup, lemon juice and ⅓ cup water to a boil in a small saucepan over medium heat. Simmer, stirring, until liquid is melded. Remove from heat; set aside.
Line baking sheet with foil.
Make the candy by placing 2 cups maple syrup into a good sized, heavy bottomed, pot. Attach the candy thermometer to the side of the pot so that the tip does not touch the side or the bottom of the pot.
Bring the syrup to a boil over medium low heat. Do not stir.
Allow the syrup to continue to boil slowly until the thermometer reach 300º F.
Immediately pour the syrup onto the foil lined baking pan. Reserve the cooking pot with drippings.
Allow the candy to harden and cool thoroughly.
Cover the candy with plastic wrap or wax paper. Break the sheet of candy into shards with a wooden kitchen mallet, a small hammer or a heavy can covered in plastic wrap or wax paper.
Place the shards in an airtight container until ready to use.
To finish the Clementine sauce, add sugar-lemon syrup to remaining maple in the reserved pot. Simmer, stirring often, until maple drippings are absorbed. You may add a little water if the mixture is too thick. Transfer to a bowl; cool 15 minutes.
Pour over Clementines. Cover; refrigerate at least 2 hours.
Before serving, garnish fruit with maple shards, orange zest and pomegranate seeds if desired.

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CHAIO’S ROOTS AND SHRIMP NOODLE BOWL

DRUNKEN CLEMENTINES WITH MAPLE CANDY SHARDS

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