Archive for the Category ◊ risotto ◊

07 Mar 2009 Red Curry Shrimp Supreme
Author: petermarcus |  Category: Friends, Photography, Recipes, The Left Over Queen, asian, curry, dinners, food, risotto, sauces, shellfish, shrimp, veloute  | 13 Comments

This just happens to be the 100th post on FotoCuisine.com. It also happens to use some ingredients given to us by our favorite foodie friends, Jenn and Roberto, from The Leftover Queen during their visit with us recently.

Jenn has some friends who send her spices from all over the world, and when Jenn and Roberto visited us, she gave me a sample stash from her larger stash. Most of the spices seemed to originate from the Indonesian area of the world, and even in storage, their fragrance is still amazing every time I open the cabinet door!

I wanted to make a red curry shrimp, but I fusioned it with some French techniques. I actually have some homemade coconut milk, but instead, I decided to make a sauce supreme (basically a velouté with cream) infused with red curry powder. In a sense, it’s like the cream Cajun or Mexican sauces common in American restaurants — stock, spices, cream, and roux — with a subcontinent/southern-Asian inspiration.

Feel the heat

21 Oct 2008 Autumn Grouper with Risotto
Author: petermarcus |  Category: Photography, Recipes, Royal Foodie Joust, dinners, fish, food, grouper, risotto  | 18 Comments

Once again, it is time for The Royal Foodie Joust hosted by Jenn, the Leftover Queen!

Last month, Susan at Sticky Gooey Creamy Chewy won the Joust, which entitled her to pick this month’s three ingredients. Susan picked:
* Acorn Squash
* Oranges
* Sage
Some nice autumn ingredients, even though it’s still mostly in the 80s here in coastal Florida.

I scratched my head on this a bit, since I’m not much of a squash person, but once I researched acorn squash and found that the seeds can be roasted like pumpkin seeds, I knew what I was going to do. Christey suggested risotto (I was leaning toward something side-dishy, I think).

So, I present pan-fried grouper crusted in sage, orange rind, and roasted acorn squash seeds, over a squash, orange, and sage risotto:

Fall in to autumn

29 Aug 2008 Buffalo Style Rock Cornish Hens
Author: petermarcus |  Category: Photography, Recipes, buffalo sauce, cornish hen, dinners, food, poultry, risotto, sauces  | 4 Comments

I went to college in upstate New York (RPI), which meant lots of buffalo wings. There were many local hole-in-the-wall places that would deliver them to your door, just like pizza or Chinese. My spice tolerance back then was through the roof, though it’s mellowed a bit since I moved to the tropics.

Still, I make wings every now and then when I get the urge, as well as the usual standards today, like buffalo chicken tenders, buffalo chicken sandwiches, or even grouper, buffalo-style. Butter, tomato, and hot sauce is as much an upstate New York trinity as bell pepper, celery, and onion is Louisiana’s.

I like my roasted chickens simple — hot temperature and no liquid. But, I had some cornish game hens in the freezer, and it’s fun to dress up a personalized chicken, and what better way than to give it some heat, New York style?

little chickens, lots of heat