End of the world - a comic by me

End of the World

Nightmares

Hopes and dreams are swift
as nightmares burn behind our retinas;
clawing their way forward,
reveling in our inner fears.

Darkness moves slowly:
enveloping, swarming, choking
 all the light out;
enveloping, swarming, choking
'til one ray of light remains.

A ray of light beckons ahead
drawing a line through the dark;
whispering, calling us forward,
sweeping a path to save us
from the clutches of despair.

Indo-Sou Shrimp Po-Boy

Okay so the Shrimp are not fried, and their is no remoulade sauce, but I was inspired by both the Shrimp Po-boy, my love of Indian spices, my dislike of frying things and what was available in my cabinet/Fridge (which is minus mayonnaise). 

I started off by first making a Crushed Pistachio Rub.  I combined crushed pistachios, minced garlic, cumin, cilantro, Indian chili powder, lime juice, salt and pepper together with a tiny bit of olive oil.  I used the rub on some shrimp and set it aside for about five minutes.  In a pan I sauteed some chopped green onions in some olive oil.  I added the shrimp and rub to the pan and sauteed until cooked.

Next, I proceeded to dice all the shrimp and pour the pan sauce/rub mixture on top and stir them all together to create a shrimp salad:

Finally, I spread some Champagne Maple Mustard onto a biscuit and spooned some of the Shrimp Salad on top to complete my Indo-Sou Shrimp Po-Boy:

Lamb Burgers with a kick

I was making a burger for a different website, and wanted to post it here also.  The burger is my spin on a slider/burger topped with egg

To make the burger, I used ground lamb that is currently being sold at a local store.  I marinated the lamb in pineapple orange juice, fresh fennel leaves, sea salt, cayenne pepper and cumin.  I then cooked the burger, adding some jalapenos on top and cheese.  On the very top of the burger I put a fried egg. 

Citrus Chocolate Chip Bread Pudding

Ingredients:

Bread Pudding:
1 3/4 Cups Milk
1 whole egg & 1 egg white
6 tbs sugar
2 tsp vanilla
1 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp cinnamon
5 cups soft bread cubes
1/2 cup semi-sweet chocolate chips
1 tbs butter, melted

Citrus Sauce:
1/2 cup Orange Juice
3 Tbs sugar
1 Tbs butter
1/4 tsp grated lemon peel
dash of cinnamon
1/4 cup water
2 tsps cornstarch

Directions:
Preheat oven to 350

In large bowl whisk together milk, eggs, sugar, vanilla, orange & lemon peels & cinnamon.  Stir in bread & chocolate chips.  Let stand for at least 25 minutes to allow the bread to soak in the milk mixture.  Stir melted butter into bread mixture.  Spoon into 8 inch square baking pan sprayed with baking spray.  Bake 35-45 minutes, until browned and toothpick comes out of center clean.

While the bread is cooking, make the citrus sauce.  In a small sauce pan mix together orange juice, sugar, cinnamon, lemon peel and butter until butter is melted and sugar dissolved (over medium heat).  In a separate container dissolve cornstarch into the water.  While whisking orange juice mixture add in cornstarch mixture, whisking continuously until sauce boils and thickens.

Drizzle sauce over warm bread pudding & serve.

shards

A vase shatters
Pieces blanket the ground
Thousands of shards
All out of reach
A broom sweeps
But a few remain behind,
Forever lost

Latest Food Drivel

Pan Cooked Citrus Chicken over Salad with Citrus Vinaigrette

I needed an easy lunch to make and decided to create a light and simple chicken salad dish.  I had a couple of chicken tenders, oj, salad greens (local lettuces from a farm share), baby portabello mushrooms red wine vinegar and some spices, so here is what I came up with:

Ingredients:

For Chicken:
chicken
Orange Jucie
pinch of Indian Chili Powder
Canola Oil

For Salad Dressing:
Orange Juice
Red Wine Vinegar
Cilantro
Salt
Pepper
Garlic Powder

My chicken tenders were already in a zip lock bag, so I poured a small amount of oj and a pinch of Indian Red Chili powder into the bag, closed it, shook it up a bit and let it sit for about 5 mins while I worked on the rest of the salad

I had a variety of salad greens, so I cleaned those, placed some mushrooms on top and set the salad base aside.  I then poured probably under 1/8 cup of orange juice into a bowel.  Next I added a dash of salt, pepper, cilantro and garlic powder.  Finally, I added probably 1/2 tbs of red wine vinegar, stirred and set aside. 

I then heated up some canola oil in a pan, added the marinated chicken and cooked the chicken through.  Once cooked, I sliced the chicken, placed it on the salad greens and topped all with my dressing.  Was delicious.