Japanese Curry with Salad and Fukujinzuke (Serves 4)

This delicious, easy and inexpensive Japanese Curry recipe I develop on a 2001 trip to Japan has been certified “Better then my Mother’s” by dozens of Japanese citizens. The ingredients for this dish can be found at your local Japanese or Asian grocery. They can also be ordered online here.

Ingredients

1 Large Boned Chicken Breast cut into 2” pieces
3 Cloves of Garlic cut into 3rds
½ Large Sweet Onion thinly sliced
3 Medium Carrots cut into 1” to 2” pieces.
1 Medium to Large Idaho Potato cut into 9ths
1 Cup of Asahi brand beer
3 ¼ Cups of Water
2 Tablespoons of Unsalted butter
2.2 oz. of Golden Curry® brand curry
2.2 oz. of Vermont Curry® brand curry

1 ½ Cups Dry Rice (follow directions on package)

1 Medium to Large Ripe Tomato cut into 8ths
2 Heaping Handfuls of Baby Field Greens
1 Bottle Angelo Pietro® brand Shoyu Dressing

Fukujinzuke to garnish (Optional)

Preperation

Start preparing dry rice according to the directions on the package.

In a medium to large saucepan melt butter over low temperature. Add onions. Sautee onions over low heat until transparent. Add garlic and cook onions until slightly browned. Add chicken. Increase heat to medium. Gently stir chicken and onions until chicken starts to cook. Add carrots. Gently stir until mixture starts to cook. Add potatoes. Gently stir until mixture starts to cook. Increase heat to high. Add beer. Gently stir until beer starts to boil. Cook down beer until almost evaporated. Add 3 cups of water (it should cover the vegetables and chicken). Let boil until potatoes have been fully cooked. Reduce heat to low. Add curry. Gently mix until curry fully dissolves. Curry should stick firmly to the spoon but look smooth, not pasty. Add a little water to the curry mixture if it looks too thick and continue to cook until fully combined.

In large bowl combine baby field greens with tomatoes. Gently toss with dressing to taste.

On a large plate arrange curry with salad and rice. Garnish with fukujinzuke.

Costal Maine Fettucini Alfredo (Serves 1)

This Alfredo is a signature dish from my days as a Line Cook and Sous Chef. Maine shrip is only available in the winter and although I recomend using it, any shrimp will do. This diah can also be prepared with chicken of simply vege bellowtarian. The recipe bellow serves one, but it is also perfect for dinner parties. Just multiply the recipe bellow by the number of servings. Please make sure to use a large enough sautee pan, or seperate sautee pans per serving.

Ingredients

2 to 3 oz. shelled Maine shrimp
2 to 3 oz. sea scallops cut into quarters
2 tsp. minced garlic
2 tbsp. minced shallots
1/3 cup of dry Chardonay
1 cup heavy cream
1/4 cup grated Parmigano Reggiano
1/4 cup grated Pecorino Romano
1 1/2 tbsp. unsalted butter
1 tsp. extra virgin olive oil
1 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano

3 to 4 oz. of fresh or dry Fettuchini

sea or kosher salt
fresh cracked pepper
1 tsp. chopped fresh parsley to garnish (optional)

Preperation

Start by preparing Fettuchini according to the directions on the package. It is very important to slightly undercook the pasta by 1 or 2 minutes. Once drained, rinse under cold water until Fettuchini has fully cooled. In a bowl, mix Fettuchini with olive oil and set aside.

In a medium to small sautee pan melt butter over low teperature. Add garlic and shallots. Increase heat to medim and add shrimp and scallops. Once shrimp and scallops are cooking, increase heat to high. Once pan is up to temperature, add Chardonay. Cook down Chardonay until almost fully evaporated. Add heavy cream. Once heavy cream starts to bubble, reduce to medium/high. Mix in Fettuchini, basil and oregano with kitchen tongs or a wooden spoon. Cook down cream while continuously folding mixture. Add a pich of salt and pepper. Continue to fold mixture until cream has thickened. Reduce to medium. Mix in Romano and Parmigano to thickened cream. Continue to cook until cheese and cream have fully combined. The Alfredo should be thick enough to stick to the pasta and pan but not look gummy. Add a little cream to the Alfredo if it looks too thick and continue to cook until fully combined.

Serve on a large plate, garnish with parsley.

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