Shrimp, mango, orange

I invented this, I sure did.

The original idea was to make use of a can of coconut milk that I thought was in the pantry but I could not find it. Strange because I don't recall using it but do recall seeing it over and over and over. Here's another example of the goons at the CIA sneaking in when I'm sleeping and stealing my ingredients. I know these midnight thefts originate from the culinary institute because they ignore my cameras, electronics, art and pop-up supplies, and my aquariums. If I ever catch one I'm going to hit 'im on 'is head with a frying pan like in the cartoons.

* Six gigantic shrimp. I know, I know, contradiction of terms.

* Frozen mango. This is actually quite tasty and beats fresh mango because fresh is always such a gamble, it's tricky to de-seed and to peel, and it must be used within a window of optimum opportunity or wasted. Frozen, you just grab as much as you want, although freezing does rupture the cell structure, so does cooking.

* Fresh oranges, because they're there and I want to make use of the excellent oranges Joe brought me from his yard in Arizona.

* About a cup of heavy cream

* Scant teaspoon prepared Madras Curry from a jar and kept frozen

* Scant 1/2 teaspoon cayenne pepper

* Scantly scant 1/8 teaspoon salt

* One tablespoon Splenda. I don't know why I did that. This is probably a bad ingredient so sue me.

* Heat through.

* Diced tomato, added at end, not cooked.

I wanted loose sauce in abundance but not soup. I got soup. It's utterly delicious but I'm wasting it because I don't care to consume a cup of flavored cream. Tomorrow, maybe I would want to, but not today and now it's gone. It would also be great sopped with bread but I've copped a temporary attitude about bread right now. Shame to waste it, but that's the breaks.

Hang on.

* measures *

Okay fine! I was wrong. One third of a cup of delicious curry cream soup wasted. It was in a bowl ah'ite, it looked like a cup.



Now I don't feel so bad. Except now I have to clean another cup.

Pork chops, mushroom gravy

Eight porkchops sauteéd to brown then pressure cooked to tenderness. The pan drippings and the fond used as a flavor base for gravy, enhanced with onion, garlic, and mushrooms and seasoning (Italian mix, extra thyme, teaspoon of Madras curry, 1 tablespoon flour), deglazed with white wine and the pork-infused water from the pressure cooker after the last photo was taken added a can of chopped tomato on a whim.

Chicken supremes a la meunier

Chicken tenders dusted with Madras curry flavored flour lightly sautéed in coconut oil. Coconut oil based chicken gravy flavored with poultry seasoning proprietary to Spice Boys, Denver. They're two blocks from my house, so what the heck.

I am love, love, love'n this Tropical Traditions Black Label® coconut oil. It's a keeper. Contrary to presumption, it does not make everything taste like coconut.

Mix curry powder with flour and S/P. Flatten chicken tenders with a pounder. Dust with flour mixture. Sauté in coconut oil.

Remove tenders from the pan, add a teaspoon of flour to excess oil and heat through to thoroughly cook the flour. Toss in three or so frozen cubes of homemade chicken broth. Stir until sauce forms and ice completely melts, about 2 minutes.

Dressing = olive oil +raspberry vinegar + S/P

Does it get any simpler than this? No! It doesn't.