Having gotten home at a somewhat reasonable hour I started making Pot Stickers. From scratch. They turned out to be time consuming, but not terribly difficult to make and tasted, well, like pot stickers. My first batch lived way too much up to their name, falling completely apart while I tried to extricate them from the bottom of the pan. Denise pointed out that I was not arranging them correctly in the pan, to which I replied "Doh!" and, modifying the procedure slightly, cooked the remainder without incident.
I think I have been in a better mood for a couple reasons.
First, my order arrived from La Tienda, www.altienda.com, an online retailer of miscellaneous Spanish foods. I had gone online looking for a source for smoked paprika, something I frequently find specified in recipes, but never in a local market. The site turned out to be pretty entertaining so I ordered several items in addition to a 3-pack of sweet, bittersweet and picante smoked paprika. I resisted the temptation to order a $1400 Serrano ham, but did get some Spanish olives, chorizo and, I'm so excited, tinta de calamar.
So, sometime this weekend I plan to be preparing Squid Ink Risotto with Grilled Shrimp, Lobster and Green Onion Vinaigrette. I will probably have to follow that up with some paella to use up some of the spanish chorizo.
I was also in a good mood because Jacob was supposed to visit this weekend, planning to drive down on Friday night with a friend from San Diego. I was looking forward to seeing him, getting the scoop on school and cooking up whatever sort of food he might be missing. Unfortunately, midway through the pot stickers he texted Denise to say that he probably will not be coming after all. Apparently he realized that with the trip up and back he'd be spending at least 24 hours on the road for maybe 36 or so at home.
I'm disappointed, but can't say that I blame him.
Oh well, I will just have to cook for Leo instead. A slice of cheese, an ice cube, a doggie door. Whatever, he is easy to please.
Did anyone else hear the roar of the heavenly host when Jim nonchalantly mentioned that I knew some culinary technique that he was not aware of? (Convaluted sentance...)
ReplyDeleteWas looking forward to our potential "Jake Sighting". I even had a couple dreams about him last night. I'd love to see what he looks like these days. Doubt that a picture would be detailed enough.
I DID hear that roar and could not figure out what it was! I can't believe what you guys whip up for dinner. I won't even tell you what I made for dinner last night--too embarrassing compared to your creations.
ReplyDeleteWe used to make homemade pot stickers. They were quite fabulous, but kinda a lot of effort. Then we found them in huge bags at Costco and never made them again.
ReplyDeleteWill be int'd to hear how the squid ink risotto comes out. You are awfully adventurous.
Speaking of seafood, we went for sushi the other night - and the shrimp head "garnish" WAS STILL MOVING. Waving his little arms (?) around and bugging his eyeballs out. That is a little *too* fresh for my taste. (Although it did call to mind many enjoyable lines from Monty Python - "I'm not dead yet" and such.)
ok guys this might sound daft but,"What are Pot Stickers?" it must be an American thing as I can not for the life of me work out what it all means, so am lost in translation.
ReplyDeleteI looked at that Spanish food site, I have to say it is very good, but as I have lived in Spain and spend a lot of time there (I have a house there, have had for over 20 yrs) it did make me laugh when I read that they ship to Europe. I mean it starts in Spain, goes to America and then back to Europe, that's some fancy air miles going on there.lol. I love Spanish food as do the kids. I will have to put up some recipes for you on my blog.
Does Leo like chorizo with his dog door.
Glad to hear Jake is well, but how is Nick.
Is Nick settling where he is?
Am off to find Spanish recipes for dog doors, am sure Leo will love them.
Much love,
Lia xx
Lia, Here think of potstickers as a Chinese appetizer. But, like the innapropriately named French Fry, we may just be making that up. You make a mixture of finely ground/chopped meat and veggies with some Asian flavorings and wrap a teaspoon full of it in a wonton wrapper. You pinch it together like a small pastie and fry one edge (hence the term potsticker) then steam in some broth. They are very tasty and Jim's tasted delicious. I'm not good at explaining, I'm better at eating. Hopefully you get the idea!
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