In the words of the great Jeff Foxworthy, "You might be a redneck if..."
Your 2 yr old carries around a wineglass and says "mmmm, delicious" with every sip while wearing an Elmo shirt from Target.
I like to think of it like this: It's not really a wineglass, it's a plastic Halloween goblet that happens to be on the plastic cup shelf within baby girl's reach. She's simply a babymamajuice jr. in training. Listen, I had my first "glass of wine with dinner" at age four. My mother's name is Sue Parks if you would like to contact DSS. Baby Girl's is only water.... I think I turned out just fine. No comments from the peanut gallery are necessary.
Let's move on.
Last night's Gourmet Sunday made me want to jump in the pot, swim around, and drink til I exploded. I'm already thinking about when we can make it again. Is Tuesday too soon? This delicious tasty Thai sensation was unbelievably easy to make. Some of the ingredients were strange, but that's the only negative. Here you go:
Martha Stewart's Lemongrass Seafood Stew
adapted from original recipe found here
Cooked jasmine rice (time this just right - it takes about 30 minutes to cook rice and stew)
2 tbsp Olive Oil
2 small shallots, thinly sliced (or one small white onion)
2 cloves of garlic, thinly sliced
4 plum tomatoes, coarsely chopped
1 medium serrano pepper, cut into thin rings (it's super hot this way, if you want to cut down on the heat either substitute a few pinches of crushed red pepper or take the seeds out of the pepper)
2 stalks lemongrass (we couldn't find any fresh so we used dried - see picture below)
2 tbsp fish sauce
2 cups chicken stock
1 cup water
1 bunch cilantro chopped (1/2 cooked, 1/2 for garnish)
juice of 1 lime
1 lime cut into wedges (for garnish)
1/2 English cucumber (for garnish)
1/2 lb shrimp, peeled and deveined
1/2 lb red snapper, cut into cubes (we used tilapia)
1/2 lb mussels, scrubbed (we used little neck clams)
Sautee shallots and garlic in olive oil until translucent (about 3 minutes). Add tomatoes, pepper, lemongrass and fish sauce and cook for another 3 minutes.
Add chicken stock, water, cilantro and lime juice and bring to a boil. Then, simmer with the lid on for 15 minutes. Add seafood and simmer for 3-4 minutes with the lid on.
Serve in bowls with rice and garnishes.
Pair it with the very well-rounded, moderately buttery Dynamite Vineyards Chardonnay to cut through the heat and acidity of the meal. Perfection!
Coming to the blog tomorrow: official pictures from the Fall Harvest Party! Whoop whoop!