Shrimp ravioli with green curry sauce

Shrimp ravioli with green curry sauce

I had some leftover wonton wrappers from making potstickers last week. Kind of sick of making traditional ravioli with a cheese or butternut squash filling, I found this recipe that gave an Asian twist on a ravioli dish. Man, the green curry sauce that serves as a sauce over the ravioli, is SPICY. I might have thrown in a Thai chili pepper in there that I had leftover, but still, it was hot. So if you’re not up for that, I’d go for less rather than more jalapeno as listed in the recipe. This also becomes more affordable because I found shrimp on sale for $8/pound at Harris Teeter.

This is a nice spring dish, that is spicy and light. I served it with a dryer California Riesling, which worked well. I think a nice Belgian white beer would work as well.

Budget: $16 for 4, $4 a serving.

Recipe details after the jump.

A regular feature in which I cook cheap, gourmet dishes.

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Jambalaya

Jambalaya

With Madri Gras coming up, I turn to one of my favorite New Orleans dishes, jambalaya.  It might not quite be “gourmet,” but it sure is good eats. Filling, spicy, and easily adaptable to whatever you may happen to have in the fridge, it’s a great winter dish that you can fix up to fit your fancy. The recipe I use for a jumping off point is from Emeril Lagasse, that cajun/creole celebrity chef (even though, you know, he grew up in my home state of Massachusetts). Now, I’m not particularly fond of Emeril’s Food Network shows, but I’ve always found that when I make his recipes, they’re good.

I’ve adapted his recipe for jambalaya a bit, by using andouille and ham as my proteins of choice. I’ve also made this recipe with andoiulle and shrimp as well as andoiulle, shrimp, and chicken. You can do a combination of all or some and be fine, just keep the andoiulle, it adds a lot of flavor to the dish.

Budget: $1o for 6 servings, that’s $1.67 a serving. Obviously if you used shrimp, a more expensive ingredient, or more meats, the price would go up.

Recipe details after the jump.

A regular feature in which I cook cheap, gourmet dishes.

(more…)