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Posted By Susan Bernhardt
Phil lived, ate, and breathed jazz. Kay was into Asian food. They 
knew hot food and cool jazz were good for the soul. And cooking 
was after all just improvisation that used food instead of music. 
So Phil hit the play button to some transcendental Miles Davis 
while Kay collected the needed ingredients. They both started 
chopping away for their first appetizer, spring rolls using 
serrano pepper to add a little spice. 
When you start out with good ingredients, and mix them all 
together, you can't go wrong, just like with jazz. So now, they 
were really cooking with jazz to get to where it's going. Next 
they prepared toe tapping, lip smacking chilli prawns.

"I really like the interplay between Paul Chambers' bass line and 
Mile's rift on the horn," Phil said.

"Kind of like the interplay between the chilli sauce and the 
garlic," Kay added.

"Er, yea exactly." 

The chilli prawns were fired up and captivating like Ella 
Fitzgerald singing Fascinating Rhythm and 'S Wonderful. And Kay 
had fascinating rhythm when she stir-fried her next two dishes 
keeping it in constant motion. The beef satay and Thai red chicken 
curry sizzled, while they listened to the savory sounds of Arturo 
Sandoval's horn.

They sat down to their fiery feast with the laid back sounds of 
Bill Evans and  toasted their culinary achievements.

"And now for the finale," Phil said.

"Phil, earlier I made a mango sorbet that's sweet and light."

"I was thinking of the music, but sweet and light sounds good."

A minute later, the sound of Keith Jarrett's piano floated from 
the speakers. 

Live, eat, love jazz.
. . . . . . . . . . .
Chilli Prawns

12 large green (raw) prawns peeled, tails left intact, deveined. 
3 T. vegetable oil
2 garlic cloves, crushed
3 dried red chillies, soaked, drained, and chopped
2 T. chilli sauce
4 T. tomato sauce
1 cup hot chicken stock
½ tsp. salt
1 tsp. sugar
1 tsp. cornstarch, blended with 1 T. cold water
4 spring onions, chopped
1 egg white

Heat oil in wok and fry prawns quickly, drain, set aside. Drain 
off all but 1 T. oil, and reheat. Add garlic, chillies, sauces, 
stock, salt and sugar, and stir well to mix. Add cornstarch paste, 
bring to boil and stir one minute. Add prawns and spring oinions 
and toss to coat. Add egg white and stir until sauce thickens. 
Serve immediately with fragrant coconut rice or steamed jasmine 
rice. Serves 2-4.



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Susan Bernhardt


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