Sounds like a great recipe. But it reminded me of something I've come to love.
Over the past 6 months I've started to do something I stayed away from for the last 20 years: going to Chinese buffets. Indeed, as a rule, I stayed away from any buffets because of the potential "pigs at the trough" karma/health problems associated with such eating. But recent money problems have forced me to change my "rules" and, happily, I've found a Chinese all-you-can-eat buffet that not only includes sushi but has a sushi chef that makes rolls that I would say are at least 80% as good as the ones the sushi chef makes for you when at a fancy sushi bar and you're paying top dollar a-la-carte. This place charges $8.00 at lunch and $12.00 at supper time. Anyway, the reason your post reminded me of this is that in addition to the sushi, the buffet of course offers all manner of Chinese fare: chow mein, egg rolls, etc. One of those dishes is cocoanut shrimp which is served at the trough with all the other main stays. For some reason, I have fallen in love with the cocoanut shrimp to the extent that I am actually going for the cocoanut shrimp firstly and the sushi secondly. It's one of those typical "breaded shrimp" dishes that every chinese restaurant in the U.S. has but for some reason it is manna from heaven for me! A year ago you wouldn't have caught me dead being within 50 feet of such a place. --- In FairfieldLife@yahoogroups.com, "Alex Stanley" <j_alexander_stan...@...> wrote: > > I was watching an episode of Top Chef the other day, and one of the chefs > mentioned fennel pollen. Culinary fennel pollen? Never heard of it, but it > sounds interesting! So, I Googled and ordered some: > > http://www.fennelpollen.com/ > > Yesterday, I used some in a spicy shrimp, celery, red bell pepper salad, and > it was pretty good. But, I just finished what has to be the best chicken > breast I've ever eaten. I made a dry rub with a teaspoon of fennel pollen and > a big pinch of saffron, powdered it in a mortar and pestle, and sprinkled it > on both sides of the chicken breasts, reserving a little bit of the rub for > the end. I then very gently sauteed the chicken in a little butter, shut the > heat off, added more butter, the rest of the rub, and a little fresh squeezed > lemon juice. The color and flavor was extraordinary. > > BTW, for really high quality saffron: > > http://www.saffron.com/ >
