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back to some of my cooking roots

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GUESS WHAT THE FIRST THINK I EVER COOKED WAS?

You'd think me being a bayou baby and Louisiana boy all my life that I'd cut my culinary teeth cooking Cajun/Louisiana food but I had a mom to do that. When I wanted to start cooking around 18, I chose something I liked but didn't get at home.

I'd gone with a friend to a seedy Chinese restaurant on Decatur Street in New Orleans called Ding How and had a dish called beef with green peppers, tomatoes, and onions. I loved it and recreated a version at home later using a little paperback cookbook I found at the local drug store.

Some people have said my Chinese cooking is rather Cajunized. I like to do dishes off the top of my head usually and rarely follow a recipe unless I'm making a specific dish like Shrimp with Lobster Sauce, Sweet and Sour Pork, Szechuan Pork, etc.

If I have the ingredients, I can usually throw something together in about 20-25 minutes, so it is very convenient for me as well as healthier because I can get my veggies. I've been so sick lately, having lots of acid reflux and sleep problems, that I decided to start stir-frying more.

This is what I threw together tonight after a friend mentioned something her husband was doing. It was just thrown together but I called it:

Ginger Pork shreds with Broccoli and Curry Sauce

Chinese


I'm going to be wearing out my wok for a while so I hope it has a good effect on my health and, hopefully, sleep patterns. Do you do a lot of stuff like this? It's really easy, once you get past the cutting. And, as always, I do wish I could share.

***

My hi-fi's waiting for a new tune
The glass is waiting for some fresh ice cubes
I'm just sitting here waiting for you
To come on home and turn me on
Turn me on


***

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Comments

( 6 comments — Leave a comment )
miss_kat_1968
Sep. 6th, 2007 03:43 am (UTC)
Yum! *mouth waters* That looks fantastic. :) Mr. Ed made spaghetti and meatballs tonight for dinner. (As a request from our eldest a few days ago.) He is the woker (yeah, I know, just made it up) in the family; Mr. Ed, not the eldest lol! Once we discovered the kids love stir-fry it has become a staple. Now, I'm not allowed to touch the wok - even to clean it. There is a certain heat temperature and cleaning method that Mr. Ed thinks I'll forget so it's his. That's fine with me - less cooking. Although I love to cook, with work, and monitering the kids homework, and being first-up in the morning (believe it or not) to chaperone said kids and Mr. Ed, it's nice to not have to be concerned about something.

Oh, and the owner of the restaurant and I had a staring contest today when he told the new waitress that she could order anything for lunch that he didn't have to cook. I looked at him and said, "well, I guess I'll just have to cook my own lunch then." (Said with a smile, of course). He looked at me with a twinkle in his eye and a clamp on his language, as his wife was sitting next to him. Needless to say, I won and he cooked my lunch for me...or did he win by not letting me near the stove? LOL!

Sorry this is so long. It is good to hear from you. I hope everything gets better health-wise, and everything else is going well.

Take care, hon.
metaphorsbwithu
Sep. 6th, 2007 11:35 pm (UTC)
Talking too much? How silly! Talk away if you get time. I can understand Mr. Ed's anxiety. I once fixed a few Chinese dishes at some friend's house and forgot to take my wok home. My friend's wife told me the next day that she had scoured it really well. It was nice and shiny. *lol* Ten years of seasoning that old wok down the drain. Also, you can't let them air dry, as you probably know, as they'll rust. That's great that the boys like stir-fry. Ever had stir-fried hush puppies? *lol* Kidding of course. Or am I on to something?
macabredelight
Sep. 6th, 2007 12:17 pm (UTC)
That looks super good. I need to get a new wok soon!
metaphorsbwithu
Sep. 6th, 2007 11:28 pm (UTC)
Woks rock! You must share your creations if you do, Eileen. At least visually. I can see Hanna slurping up bean sprouts now. ;-)
goodall
Sep. 6th, 2007 01:12 pm (UTC)
Looks pretty good!

We do a lot of wok cooking as well...nothing like broccoli with tons of crushed fresh garlic to cure what ails you!
metaphorsbwithu
Sep. 6th, 2007 11:26 pm (UTC)
Unfortunately I discovered that the antibiotic properties of garlic are destroyed in the cooking porocess, but that doesn't stop me from using tons of it. I just love it. I've also heard ginger is good for stomach problems and will have to think about ingesting a little smashed ginger the next time I have a stomach or reflux problem.

I had another dish today except I made it with crushed red chiles. Very spicy and good.
( 6 comments — Leave a comment )

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