Here the latest installment from the Perennial Plate folks, who I guess now I should call the Victory Garden Edible Feast Folks? This is just a snippet from an episode so if you want to see the entire show be sure to tune in to your local PBS channel.
Here Donald Chef of Cochon, Peche and Herbsaint in New Orleans whips up a shrimp and chicken curry that looks so tasty I wanted to jump into my computer screen and have some! Guess I’ll have to make it. He uses a hot pepper called creola salus? that a friend grows I was unable to find it on when I did a search so I’m a bit perplexed as to what might be an alternative you could find here. Off the top of my head I don’t know of any hot yellow peppers. My default would be Serrano. I like that he uses Poblano instead of bell peppers. The dish which I have called “creole” really uses elements of African (squash) and SouthEast Asian (hot pepper, lime juice and cilantro) and Latin American cooking so it might be unfair of me to characterize it as creole, but he is a chef in New Orleans and something tells me that the addition of white wine and flour is part of his adaptation, both of which seem French to me 😉
No matter how you break it down this looks like one damn fine one pot meal. Is it just me or did it seem odd how long he cooked those shrimp, I think I would have been inclined to maybe add them 10 minutes before serving them not half way through, but also I almost never cook with shrimp so I could be off base.
On a side note I’ve been sick as a dog with some cold that is going around and around and around so I’m sorry the blog has been cooking light lately. I have been working on a version of General Tso’s Chicken and would love to hear what thoughts or recipe tips you all might have.