Thai Shrimp Curry

If you've ever wondered what the National Wild Turkey Federation National Convention is like, I can explain it: camouflaged cacophony.  Holt and I traveled the 3 hours to Nashville last weekend to attend the  NWTF expo at the Gaylord Opryland Hotel and Convention Center. We spent Saturday afternoon wandering around the dizzying maze of vendors decorated with taxidermy creatures, camouflage, and decoys. Between Holt's line of work and mine, you would think I was pretty well prepared for all the hunters and Duck Dynasty bandwagon fans, but I was overwhelmed.  

After passing the first mile marker, I found myself zoning out, complaining of aching feet, and visiting the adult beverage booth. Holt was in the zone, meeting people, taking mental notes, and picking up promotional material.  Sensing my boredom, he pacified me by visiting a vendor selling lab puppies, which I cooed over for awhile.   After seeing a great horned owl and bald eagle at the National Forest Service's booth, our trip through Redneck, USA was complete.  We headed downtown to drown out the sound of turkey calls ringing in our ears with some good country music at a local honky-tonk.  

Waiting in line for Tootsies, on Broadway

We experienced the local music and of course had to hit up some local restaurants.  We had dinner at the hip and packed Tavern in Midtown with some friends.  I had their Mahi sandwich and Holt thoroughly enjoyed their burger.  On a recommendation, we had lunch at the 12 South Tap Room and were very pleased.  The spot is small and eccentric but homey and delicious.  We had the queso, jerk chicken sandwich  and steak quesadillas.  Everything was excellent, including our barkeep Nancy and our brews.

Another whirlwind weekend has come and gone and left us feeling as if our weekend break was busier than our work week.  It's tempting to pick up dinner on the way home or order pizza, but thank goodness for our wok!  A few stock ingredients and you can have dinner on the table faster than Pei Wei can deliver.  

This Thai shrimp curry had carrots, shallots, garlic, and bell pepper. 

I've been posting some Asian-inspired dishes because, lucky for me, Holt is slightly obsessed with the wok.  He's my "wok-master" and thoroughly enjoys flipping its contents dangerously high in the air.  I don't mind eating curries and fried rice more frequently in exchange for a helping hand in the kitchen.

                                        

This curry was made with Gulf shrimp and a prepackaged red Thai curry paste.  I'm sure it would be even better with a homemade curry paste, but again I was taking the easy route for a weeknight meal.  This isn't a spicy curry, but sriracha sauce is a good accompaniment if you want some kick.   

Thai Shrimp Curry (modified from Emeril Lagasse's recipe)

• 2 tablespoons peanut oil
• 1/2 cup chopped shallots
• 1 red bell pepper, cut into strips
• 2 medium carrots, trimmed and shredded
• 2 teaspoons minced garlic
• 3 tablespoons thai red curry paste
• 2 teaspoons light brown sugar
• 1 can coconut milk (14 oz)
• 1 pound medium shrimp, peeled and deveined
• 3 chopped Thai basil leaves
• 3 tablespoons chopped fresh cilantro leaves

In a large wok or saute pan, heat the oil over medium-high heat.

Add the shallots, bell peppers, carrots, and garlic and stir-fry until soft, 2 to 3 minutes.

Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.

Add sugar, then coconut milk, and bring to a boil.  

Simmer until thickened slightly, about 2 minutes. 

Add shrimp and cook, stirring, until pink, about 2 minutes

Remove from heat and stir in the basil and cilantro.

Serve over jasmine rice.  

                                       

What will we WOK up next?  Just kidding, I promise I'll reach for something besides the wok soon!

Building character, one wok at a time

We made it! Remember 60 days ago when I posted about the beginning of waterfowl season in Arkansas? Well tomorrow is the last day of duck hunting season, and I'm sure I'm not the only gal ready to spend more time with her avid waterfowler, who has been missing the last 2 months.  Tomorrow, not only marks the end of the season, it's shaving day!

Holt, like a lot of men, doesn't shave his beard during duck season. I'm not sure if it keeps him warmer, completes his camouflage, or when one wakes up hours before daylight for 60 days straight, hygiene habits tend to get triaged, and shaving gets pushed to the back of the line. At one point in time, he wouldn't even trim it, but thankfully I've talked him out of that nonsense. So tomorrow I get to see my boyfriend's clean-shaven boyish cheeks and I, for one, am thrilled!

Looks like a new man!

I think this was an excellent season. While there aren't a lot of ducks in Arkansas right now, the earlier hunts of the season were fantastic, and I got some major crafting done. From the seashell mirror to the lamp makeover, I have made my free-time worthwhile. I squeezed in one more project before the end of the season.

I've had these ugly but very useful storage bins since living in a dorm in college. They're perfect for t-shirts or craft supplies and move easy. They have accompanied me to my home in Memphis and serve their purpose well, but they still scream "dorm room" and "unsophisticated young adult".  

                                             

While I'm not ready to purchase more furniture and part with these, I can handle purchasing fabric on sale at Hobby Lobby. I had a vague idea in mind to somehow construct a slip cover for my storage bins that would make them a little less tacky. I had no pattern or detailed plan, but I saw some fabric I liked and decided to go for it. I always dread the inevitable question from the fabric attendant while he or she is cutting it: "So what are you going to make with this?"  

"Umm, ugh, you know those plastic storage bin things you see at Walmart..."

You can guess that she was rolling her eyes by the end of the explanation of my plan. I laughed it off with a "this may be a trial-and-error thing." With a knowing smile, she replied, "I call those character-building activities."  

Threading the bobbin

                                        

And I did build character. I underestimated how much fabric I needed, and I sewed one portion upside-down. It took a Sunday afternoon and rogue ice storm to complete it, but all in all I think it turned out alright. The front panel of fabric is Velcroed to the sides so I can easily lift it up for access to my t-shirts and craft supplies.

                                           

After my storage bins got a make-over, I needed to start creating some storage space in my freezer again. The duck gumbo cleaned out most of my duck, but I still had some venison inner tenderloin. I hit up one of my favorite blogs to see what fun things I could do with this prime cut of meat. Venison stir fry caught my eye.  

                                        

This recipe was fast, easy, didn't require many ingredients, and definitely went down in the books as a "keeper". The meat was very tender and the flavors were fabulous. It was perfect and I honestly recommend giving it a try.

Holt was my kitchen helper during this adventure. So no, those
are not my enormous, man-ish hands.

Heat 1 1/2 cups of cooking oil in a wok or large, heavy-bottom pan. I debated whether I should go out and buy a wok or use a pan that I already had. Holt talked me into getting the wok, but I was a little nervous about cooking with it because I worried it wouldn't distribute heat evenly. I thought this would be another character-building activity and we might end up ruining the meat, but we didn't. Looks like my New Year's resolution luck is turning around!

Cook 1/3 of sliced, marinated venison in the oil for 30 seconds to a minute. Don't over cook! Fish out the pieces with a slotted spoon and set aside. Cook the rest of the venison in batches.

Pour out all but 3 tablespoons of the oil. Heat the remaining oil over high heat until it begins to smoke.  Add 4 sliced red chiles and 1 sliced bell pepper and stir fry for 90 seconds.

Add 3 cloves of silvered garlic, and cook another 30 seconds. Add the venison and stir fry 90 seconds.

Add 1 bunch of cilantro, chopped, and 1 tablespoon soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in 2 teaspoons sesame oil. Serve over steamed rice.

                                     

Sharpen your razors and lather up.  Tomorrow's going to be a great day to build some character!

Hank Shaw's Venison Stir Fry
Serves 4
Prep Time: 20 minutes
Cook Time: 5 minutes

Marinade
2 T dry sherry
1/2 t salt
3T soy sauce
1 T cornstarch mixed with 2 T water

Stir Fry
1 lb venison, trimmed of all fat and sinew
1 1/2 cups peanut or other cooking oil
1 to 4 fresh red chiles (I used 4)
1 red or yellow bell pepper, sliced
3 garlic cloves, slivered
1 bunch cilantro, washed and roughly chopped
1 T soy sauce
2 t sesame oil

Directions

1. Slice the venison into thin slivers of about 1/4 inch and anywhere from 1 to 3 inches long.  
2. Mix with the marinade and set aside while you prep all the other ingredients.
3. Heat the oil in the wok or a large, heavy pot until it reacher 275 to 290 F.
4. Add 1/3 of the venison into the hot oil, and use a butter knife to separate the meat when it hits the oil. Sizzle for 30 seconds to 1 minute.
5. Remove venison with a slotted spoon.  Set aside and cook the remaining venison one third at a time.
6. Pour out all but about 3 tablespoons of the oil.  Save the oil for the next time you cook Chinese food.
7. Get the remaining oil hot over high heat.  When it starts to smoke, add the chiles and bell peppers and stir-fry for 90 seconds.
8. Add the garlic and cook another 30 seconds. 
9. Add the venison and stir fry 90 seconds.
10. Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts.
11. Turn off the heat and stir in the sesame oil.
12. Serve with steamed rice.