Bogging down…overwhelmed… What happens when I have a deadline is I get all fired up about something totally other!!! Went to a script writing workshop and I’m all fired up about finally getting my script written (it’s been on the back burner for over 12 years). And, I’ve been asked to consider making my tea business a “home party business plan!!” I’m loving that idea. Hence, researching how to create and write an appropriate business plan. But, I’M NOT GETTING ANY MORE SLEEP since I closed the cafe. Today, after my morning school run, instead of going in the gym to work out, I took a three hour nap in my car parked outside of the gym. Then I walked the greenway trail (about 1 1/2 miles), showered at the gym and went to work at the mill. Today’s job? Sweeping and dusting. Can you say “blisters?” I did work on adding a new recipe to the cookbook. One that was contributed by a friend. He created an amazing dish. So, here it is:
Black Mambo recipe…Enjoy
Preparation time– roughly 1 -2 glasses of Cabernet
The key ingredient in this recipe is black rice. Black rice has a unique taste, texture, and possesses a high nutritional value. Other kinds of rice can be used but will make the final outcome less than it could be.
One Bell pepper – red is best but who can afford them
One Poblano pepper
Two New Mexico peppers
One Anaheim pepper
Two Jalapeno peppers (really can’t have too many of these)
½ half Onion – roughly a cup
Three cloves of garlic
One yellow squash
Two cups of sliced mushrooms
1 cup of frozen corn
1 cup of frozen peas
2 cups of frozen broccoli – (obviously fresh is better. Tough to get this time of year)
1 pound of frozen shrimp (get at least 31-40 size)
Cup of shredded Mozzarella cheese
Cup of shredded Swiss cheese
Two cups of light cream
One cup of parmesan cheese
One cup of water
Tablespoon of parsley – dried
½ cup of fresh chopped basil
Wine to throw into mix for no apparent reason
Two cups of Black Rice
Two tablespoons of paprika
Two tablespoons of garlic salt
One tablespoon of cumin
One tablespoon of thyme
One tablespoon of cayenne
One tablespoon of black pepper
Steps to Preparation:
- Sip wine found in glass
- Mix spices together – best if done with mortar and pestle
- Chop up vegetables into tasty pieces
- Sautee all peppers together in oil, splash wine in towards end. Set into large pot.
- Sautee onions, garlic and shallots together, sprinkle a pinch of seasoning into mix while cooking. Add to pot when done. Do same with Squash and mushrooms, add splash of wine towards end.
- Sautee corn, peas, and broccoli together until done, splash a little wine into mix. Add to pot when done.
- Sautee thawed shrimp and add a pinch or two of seasoning while cooking. Probably a good time for another sip of wine.
- Should have rice going by now; add three cups of water for two cups of black rice. Must cook in rice cooker for best results.
- Add shrimp to pot. Turn on heat to medium. Slowly add cream to ingredients. Allow it to get a little warm and stir. Once everything starts to get warm, slowly add cheese and mix in. Use water to thin if consistency is too thick (add slowly as needed).
- Continue stirring and add slowly remaining spices and herbs. Continue mixing and cheese will combine with crème to make a fine sauce.
- Play with taste and texture now. If need be add a a little more cream or water depending on taste desired.
- Finish wine in glass
- Rice should be done by now (usually takes 30-40 minutes)
- Put Black rice on plate or in bowl. Cover with delicious Mambo.
- Eat like a stinkin’ pig.
- Save the rest for lunch tomorrow – excellent for next day.
- Cut shrimp in half. Too much shrimp can overwhelm taste.
- Cut Bell pepper in narrow strips at least an inch long, improves texture of meal.
- Cut jalapenos in very small pieces or you may surprise unsuspecting guests.
- Continually taste along the way when adding spice mixture to get own preferred taste level.
- Wine seems to go well with this dish.
- Combination of black rice and white cream sauce makes for an attractive purple combination on plate.