Crispy Rice With Shrimp, Bacon and Corn

Crispy Rice With Shrimp, Bacon and Corn (New York Times)

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound peeled and deveined shrimp, patted very dry
•  Kosher salt and ground black pepper
• 4 strips bacon
• 3 ears corn
• 6 scallions
• 1 cup grape tomatoes, or 1 large chopped juicy tomato
• 4 cups cooked rice

PREPARATION

1. Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
2. Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
3. While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
4. Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
5. Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
6. Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.

Mushroom Risotto

Recipe: Mushroom Risotto 
Serves 6-8

You'll need:
2 tbsp. of olive oil
1 medium yellow onion, chopped
1 cup arborio rice (you need this type of rice)
1 cup dry white wine
4 cups chicken broth (hot is better)
2 cups chopped mushrooms (I used portabella, mini bellas and shiitake)
1/4 cup butter
1/2 cup grated Parmesan
Salt and pepper
1/3 cup chopped parsley (optional)

What to do: 
Heat a heavy bottomed pot on medium-high heat. Once hot, add olive oil. When the oil has warmed, add onions. Stir and cook until onions are glossy, but not brown.

Add rice and stir to coat with onions and oil. Add white wine, stir well, and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan.

Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reach last cup of broth. 

Once you've added the last cup of broth, stir well and add mushrooms, butter, parmesan, salt and pepper. Let sit until broth slowly evaporates and the butter and cheese melt. 

Stir well until well combined and no liquid is left. Turn off heat and let sit about five minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish.

Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.

South East Asian Rice Pilaf

SE Asian Rice Pilaf
Serves 4

·         1 stalk lemongrass, white part only, finely sliced

·         2-3 cloves garlic, smashed

·         3 kaffir lime leaves, finely sliced

·         1 to 2 tbs shrimp paste in soy bean oil

·         1 shallot, thinly sliced

·         ½ tsp brown sugar

·         24 oz cooked, cold rice (about 5 cups)

·         fish sauce, to taste

Note: Shrimp paste in soy bean oil can be found at any Asian market that has SE Asian items. Or you can order it online. It's not fermented, which means it's not stinky, but the oil has a way of leaking out and staining stuff red-orange, so be sure to store it in a plastic Ziploc bag or similar. Don't let the fact that it contains the "buttery substance in shrimp heads" turn you off. You wouldn't have known if no one had mentioned it. :-)

In a mortar, combine the lemongrass, garlic and kaffir lime leaves and pound until you get a uniform paste. Put some elbow grease into it, otherwise the lemongrass won't break down enough and it'll be unpleasant to chew and swallow. Transfer the paste to a bowl and mix in the shrimp paste.

Heat a wok on medium-high heat. Add about 2 tbs oil for stir-frying. When hot, but not smoking, add the seasoning paste and the shallots. Stir-fry for about 30 seconds to release the flavor of the herbs. Be careful not to let the paste burn. Add the brown sugar and incorporate. Add the rice and stir-fry until well coated with the seasoning paste and heated through. Add fish sauce to taste. Serve as a side dish with simple grilled fish or chicken.

Southeast Asian salmon & Rice Cakes with Sriracho Mayo

Southeast Asian Salmon & Rice Cakes with Sriracha Mayo

Makes about five 2-1/2-inch cakes (Serves 2)

2 6-ounce cans boneless skinless pink salmon
1 cup cooked brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil

For the mayonnaise:
3 tablespoons mayonnaise
3/4 teaspoon Sriracha chili sauce

Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.

Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)

Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.

While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

Additional Notes

·         Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.

·         You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.

·         Try cooking the cakes in coconut oil for another flavor variation.