You can eat delicious food, and still be impatient.
2 cups cooked black pearl rice.
1/2 pound cooked shrimp.
As much pressed garlic as you can stand.
1 tbsp fresh chives, chopped.
Salt and pepper to taste.
3 tbsp butter.
3 tbsp blanc vermouth.
Melt butter in skillet. Add garlic, stir vigorously. After about 30 seconds, add chives and rice. Cook, stirring often, until hot. Add salt and pepper. Stir. Add shrimp. Stir. Cook until hot. Add vermouth. Stir. Cover and cook on low for 5 minutes. Stir enough to keep rice from sticking. Serve.
Recipes, road food suggestions, and musings from Gary L. Quay, the who, while not a chef, is very impatient.
Subscribe to:
Posts (Atom)
The Impatient Chef Can’t Sit Still at China Gorge, Hood River, Oregon
The Impatient Chef Goes Vegan (for a meal) The Impatient Chef stopped in at China Gorge in Hood River, Oregon for the first time in a few ye...
-
As readers of this intermittant blog know, I have been tasting fish and chips around the Pacific Northwest for a few years as part of a proj...
-
Grits and I go way back. I served in the US Army in the 1980's, and spent some tme in the South. At breakfast one day in Basic Trainin...
-
Breakfast Kills! Breakfast kills? Really? It is to this pedantic start The Impatient Chef embarks on a journey into the heart of an Asia...