ASIAN SLAW

      I am not one to blindly follow recipes, although when I do I am often pleasantly surprised at all the wonderful new flavors that I discover are so easy to create. When I got another head of cabbage and a million dingy carrots from the latest winter share pick-up, I decided to make slaw. I didn't want to just make regular slaw, so I looked of all places in my Cuisinart cook book and there was a recipe for Asian Slaw with Peanut Dressing and I happened to have almost all of the ingredients on hand to make the dressing. Don't you just love that? No running out to the store.
     Anything that combines the flavors of raw garlic and ginger (especially during cold and flu season) is a keeper. It was super easy, and I basically created the peanutty sauce that goes on those Cold Sesame Noodles you get at the Chinese restaurant. Worlds opening up to me. Warning: this is a pungent sauce, so don't do what I did and only loosely cover it in your fridge. Or else whenever you open the door, you will be reminded of that peanut sauce you made. And don't stop at slaw with this sauce. The next day I slathered the sauce over Soba Noodles. It would be great on all types of meats, too, like chicken or shrimp satay. Its all about just finding a vehicle for this delicious peanut sauce.

FRESH GINGER PINEAPPLE SHRIMP WITH JASMINE RICE

I have been craving shrimp and I found these delicious frozen Blue Shrimp at Trader Joe's. Erik inspired me to this dish after he made a similar one with vegetable protein. I can't mess with that stuff but it sounded like it would go great with shrimp and I am very satisfied with the results. What really brings this dish together is the fresh grated ginger and lemon zest and the fresh basil garnish.

FRESH GINGER PINEAPPLE SHRIMP

10-12 Shrimp, peeled and de-veined

1/4 pineapple cut into chunks (can is okay, too)

dash of hot chili flakes

1/4 onion chopped

1/2 green pepper chopped

2 garlic cloves chopped

2 tsp fresh grated ginger

2 tsp fresh grated lemon zest

fresh basil (or cilantro would be great, too)

fresh scallions

teriyaki or soy sauce

salt and pepper

For shrimp marinade:

curry powder

cayenne pepper

cumin powder

turmeric

paprika

olive oil

salt and pepper

Marinate your shrimp in a little olive oil and the spices (curry, cumin, turmeric, cayenne & paprika - just a dash of each) and some salt and pepper. If you don't have one or a few don't worry about it. Salt and pepper is good enough. There will be plenty of other fresh flavors going on. 

While the shrimp is marinating, sautee a dash of chili flakes, onions, peppers, garlic and fresh ginger in olive oil. Season with salt and pepper. After a few minutes add the pineapple, then the shrimp, then some soy sauce or teriyaki sauce (optional). Add the scallions and the lemon zest. Don't overcook the shrimp. Once they turn pink on each side they are done. Tear some fresh basil over the top and serve with rice.