A Paris
Moment

RECIPES

RED CURRY CHICKEN
ROAST HORSE,
STEAK IN MUSHROOM SAUCE
LAMB SHANKS
BBQ PORK RIBS
SCALLOPS AND SHRIMP IN PERNOD

RED CURRY CHICKEN
1 can of coconut milk
two chicken breasts, chopped into one inch cubes
8 mushrooms, chopped
1 tsp of red curry paste
1/4 cup of fish sauce
1 tsp of sugar
8 kaffir lime leaves (or zest from one lime)
8 basil leaves
Heat coconut milk in covered pan.
Add red curry paste, fish sauce, sugar and kaffir lime leaves.  
Bring to a boil. Add chicken and mushrooms and basil.  Simmer covered until
chicken turns white, maybe two minutes.
Serve on rice.

ROAST HORSE
1-2kg horse roast
Salt & black pepper
1Tsp olive oil
1Tsp butter
3 garlic cloves, peeled
4 shallots, peeled
300ml white wine
Fry garlic and shallots in olive oil and butter in iron casserole dish on stove.
Add roast and sear both sides. Season with salt and pepper.
Add white wine.
Place covered casserole in oven, cook at 300F for two hours.
Serve with roast potatoes and Beaujolais.

STEAK IN MUSHROOM SAUCE
2 Tenderloin steaks
10 mushrooms
4 shallots
2Tsp butter
½ cup cream
½ cup white wine
Chop and fry mushrooms and shallots in butter.
Add ½ cup cream.  Reduce on simmer.
Add ½ cup white wine.  Reduce on simmer.
Fry (or BBQ) steaks 3 min per side for rare.  Top with mushroom sauce.

LAMB SHANKS
2 lamb shanks, scored
1T butter
1 T olive oil
4 shallots, whole, peeled
4 garlic cloves, whole, peeled.
1 cup wine
1 t rosemary
1t herb de provence
salt and pepper
Heat an iron casserole dish on the stove to medium.
Brown the shallots and garlic in the butter and oil.
Brown the lamb shanks in the garlic and oil.
Sprinkle on the herb de provence, rosemary, salt and pepper.
Pour in the wine (use enough to almost cover shanks).
Bring to a boil.  Cover, place in oven at 325F for at least 2 hours.
(After one hour, turn shanks and top up fluid).

BBQ PORK RIBS
1lb ribs per person.
GORD’S SECRET PORK BBQ SAUCE
1/2 cup brown sugar
¼ cup of soy sauce
1Tsp of ground black pepper
2 Tsp of hot dog mustard.
8 cloves of minced fresh garlic.
1Tsp of hot sauce.
Marinate in Gord’s secret Pork BBQ sauce for a few minutes.
Grill on low (open) 10 minutes per side.  Watch for flare-ups.
Place in baking dish (uncovered).  Bake 30 minutes at 350F.
Serve with baked sweet potatoes.

SCALLOPS AND SHRIMP IN PERNOD
1 lb scallops
1 lb shrimp
4 Tsp butter
4 shallots
4 cloves garlic
1 cup cream
½ cup Pernod
½ cup white wine
salt and pepper
Dust scallops in flour.  Fry in 2 tsp of butter at low heat. Set aside.
Chop shallots and garlic.  Fry in 2 Tsp butter.  Add ½ cup cream.  Boil down.
Add Pernod and white wine. Boil down.  Add rest of cream.  Boil down.
Put scallops and shrimp back in.  Cook until shrimp are pink.  Salt and
pepper to taste.  Serve on rice or pasta.