Terrific Shrimp!

Here is a simple yet delicious and tasty shrimp dish that I love to make. ITS EASY TOO! Ingredients: 1 1/2 pounds shelled and devained large shrimp 21/25's are fine. You can use the 12's if you want bigger ones. 3 garlic cloves, sliced razor thin. One 1-inch piece of fresh ginger, peeled and minced. 1 1/2 teaspoons crushed red pepper or to taste. 1 large egg white. 2 teaspoons cornstarch. 3/4 cup ketchup. I know, but that is the secret to this dish. 1/2 cup low-sodium chicken stock. 1 tablespoon sugar. 1 1/2 teaspoons fresh ground pepper. White works best, black will do. 1 1/2 teaspoons kosher salt. 1/4 canola oil 3 scallions, thinly sliced. 1/2 cup coarsely chopped cilantro. Directions: 1. In a large bowl, toss shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated. 2. In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch. 3. In a very large skillet, or wok, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve with some stir-fried noodles or white or brown rice. GUARANTEED TO PLEASE! ENJOY!

THE BETTER LIVING SHOW

Thank you to the folks who stopped by our booth at the BETTER LIVING SHOW this weekend at the Portland Expo Center. We met and talked with lots of wonderful, friendly people who were there to learn about how to help keep our planet green and sustainable as it relates to business. There were companies there from solar related industries to holistic healers and of course team members from the Sheraton, Hampton and Aloft Hotels. Thank you to the banquet department who took the time to make our booth look the best out of all the rest! It really did look snazzy. We look forward to seeing you all there next year as well.

One of my favorite beef dishes

Korean barbecue lacquered beef flank steak with rice cakes.

Make a paste of garlic, ginger, Asian pear, palm sugar, olive oil, lime zest, kaffir lime leaves, and Korean chili paste in soybean oil. Rub onto flank steak, marinate for 6 hours before wiping off. Season with salt and white pepper, sear, braise in a mixture of soy sauce, water, onions, garlic, ginger, Asian pear, palm sugar, and kaffir lime leaves. Braise covered for 90 minutes in a 325 degree oven in a coated cast iron casserole. Serve the braised flank steak lacquered with the reduced braising liquid. Also on the plate, thinly slice red kuri squash (or just yellow squash) cured in some of the same red chili paste with kaffir lime, lemongrass, lime zest, and salt; and griddled rice cakes made from sticky rice sauteed in caramelized shallots, ginger, finely chopped kaffir lime, lemongrass, salt, and white pepper with trimmed blanched Chinese budding kale, seasoned and dressed lightly in olive and sesame oils. Plate and serve. Your guests and family will love it! Even better the next day in a sandwich on some rustic crusty bread. Serve with a wonderful syrah or brunello.

Hello

Hello and welcome to Alfresco Catering by Sheraton. In the following weeks and months we will give you tips on cooking, terrific recipes, chef webinars, and how to help keep our earth and the environment around us healthy and sustainable as it relates to all things culinary and gastronomic, including wines and spirits.