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food, drink, monkeys, and beats from the dairy air of mondovi, wisconsin, the streets of minneapolis, and the sands of bondi beach, australia
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AIM is pntyrdr1 Email Seppo: kris dot sipe at gmail dot com
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Beef Bourguignon
Bitchin' Baked Paella Risotto Magic Stuffed Salmon Chicken Wild Rice Soup Chili Prawn Penne 3 2 1 Spatchcock! Tomato Basil Fettuccine Chili Con Seppo Blueberry Boat Roast Marinated Buffalo Mozzerella Grilled Swordfish with Mango Salsa Miss. Highco's Creme Brulee
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 Sufjan Stevens - Come on Feel the Illinois
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 Nickel Creek - Why Should the Fire Die
FOR THE BOOKCLUB...
PREVIOUSLY ON...
...Shrimp on the Barbe'
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Thursday, July 22, 2004
Chili Prawn Penne This pasta is extremely easy, and fun to make, and it tastes yummy as Lindsay Lohan's lip balm. Cream pastas are always impressive and this one is a good place to get started if you have never made one before. I generally am not to keen on spicy foods, but for some reason, I can eat this pasta until the cows come home and still want more. Ingredients: 400 g Peeled and de-veined Tiger Prawns (Shrimp) Penne, Ziti or other Tubular Pasta (2 Servings, follow instructions) 2 Cloves Garlic 1 Bunch coriander (Cilantro) 1/2 Cup White Wine 3/4 Cup Heavy Whipping Cream 1 Tsp Salt 1 Tsp Ground Pepper 2 Tsp Vietnamese Garlic chili Sauce Shellfish is definitely my favorite food, especially the bearded clam... When it comes to Prawns, I am extremely particular. Here in Oz, prawns are prevalent, and people cook huge batches up for barbecues all the time. Often times they are very mealy and full of brine, but without much flavor. I used to spend hours each morning at the restaurant de-veining and peeling prawns, so I try to buy them cleaned. Tiger prawns are your best bet, in my opinion, as they are very meaty and firm... and taste fantastic. A few things to remember about prawns... (Sounds like a Death Cab song... he he)
 The other thing you will need for this recipe is Vietnamese Garlic chili Sauce. You can find it at most good grocery stores, or your local Asian grocery. Like I said, I normally don't dig on spicy, but the flavor in this stuff is amazing, and you will (should) find yourself using it all the time. Check out the picture to the left, and just look for the big white cock!
To start things off, cook up your pasta as per the directions on ze box. While your pasta is cooking, squeeze the tail off your prawns, and slice them in half, lengthwise. You can use the cut where they were de-veined as a guide. Also, finely chop your garlic, and coarsely chop the coriander. When the pasta is done, put it in a colander and rinse with cold water until the pasta is no longer hot. Get some oil in a saute pan, and add your garlic. When the garlic starts bubbling and blipping away, add the prawns. Toss the prawns until they are slightly pink (about 2 minutes). You DO NOT need to cook them all the way, as you will be reducing your sauce in the same pan. The prawns will start to curl up, and look really funky. Add salt and pepper and toss. Add your wine, and let the wine reduce for about 3 minutes. Add the chili sauce. Now add your cream, and reduce for another 3 minutes. Add your pasta and toss. Add the coriander and toss. Continue tossing, and when the pasta is nicely covered, (before the sauce has gone sticky), serve it up in a nice bowl. Add a coriander leaf to garnish. Yum!!! 
... Seppo 11:08 am...
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