Cottage Pie

Jack Handy quotes :

"When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy."

(American Writer and cast member of Saturday Night Live from 1991-2003.)

The Cottage Pie recipe traditionally originates from England, perhaps somewhere in Kent or Somerset county. The Cottage Pie is named after the pot they cooked it in, which resembles a thatched cottage. And also when they heaped the mash (or posh food word, pomme puree) on the top, it looked like a thatched roof made of straws (thanks to the info from my online cooking buddy, Scotty, in Rochester, UK, and his mom for sharing her family's secret pie recipe with me). Cottage Pies originally had beef, peas, carrots, swede and mashed spud toppings.

A few confessional ramblings here. First off, I have not baked a pie in 2 years. Secondly, this marks my very second pie quest. Cooking is one thing, but baking pies is yet another culinary skill I need to polish up on. So, after reading Cook Sister's, Waiter, theres's something in my pie, I am totally jazzed and inspired !! As Jeanne said, "So... what are you waiting for? Go and roll that pastry, chop that filling and let your house be filled with the fabulous smell of golden, crispy, delicious, warm pies!" That is exactly what I did. I stormed out and bought myself a brand new pie pan. With my brand new nonstick aluminum dulled finish pie pan which I picked up from Ralph's for a mere $3.29 and a couple of ready-made Pillsbury Pie Shells, I was all set to embark on my Cottage Pie journey and would love nothing more than to share the results with WTSIM.

Unfortunately, my first attempt resulted in a burnt pie shell because I was too busy sprucing up my blog and forgot to set the timer. You would think I have learnt my lesson after the "shrimp paste incident" from my Curry Noodle Rolls recipe :( My second attempt fared better so all that was left was the filling. I rummaged through my fridge and all I had suited for my Cottage Pie were potatoes. Not a mushroom, pea, or carrot could be found :( Anyway, I made the best of it and the end result was quite to my liking - a warm, scrumptious, meaty Cottage Pie covered in cubed taters. Hopefully, my new pie pan will lead me further down this route of culinary journey that I have yet to fully explore :)

For those who are partial to beef, you can substitute beef with lamb, and voila! It's Shepherd's Pie, another satisfying cousin in the meaty pies family. On that note, I'm going to include my online cooking buddy, Scotty's traditional Shepherd's Pie recipe along with my Cottage Pie recipe, which is actually a tweaked version of Scotty's.

Have a hap"pie" time baking, everyone! :)

Tags : pies, WTSIM, Food Blogging Events, waiter there's something in my

Melting Wok Cottage Pie Recipe

Ingredients :
1 9" pie shell ( thawed )
1 lb ground beef
2 tbsp minced onion
2 large Russet potatoes
4 dried bay leaves
1 tsp dried thyme leaves
1 tsp Bonito fish granules
4 tbsp worcestershire sauce
1 tbsp white zinfandel wine
2 eggs
1 tsp unsalted butter
salt and pepper to taste

Method :

1) Spray pie pan with cooking spray. Preheat oven to 350F. Place pie shell on pie pan and bake for 5 minutes. Remove and set aside.
2) In a wok, saute a half portion of the listed herbs with butter until fragrant. Add the cubed potatoes and salt and pepper to taste. Fry the potatoes until nicely browned. Cover and simmer on low heat for 2 minutes and remove from wok.
3) Stir fry the minced onion and ground beef along with the rest of the herbs. Add the fish granules, wine, worcestershire sauce and salt and pepper to taste. Drain excess oil and set aside.
4) Spread the ground beef filling evenly over the pie shell. Cover the filling with the sauteed cubed potatoes. Whisk 2 eggs until frothy and pour evenly over the fillings to seal them in.
5) Cut a few 1.5 in. thick strips of aluminum foil and wrap the exposed sides of the pie shell to prevent over-browning.
6) Bake for 10-15 minutes. Remove aluminum foil and continue baking for another 5-10 minutes OR until crust is golden brown.

Scotty's Shepperd's Pie Recipe

Ingredients :
25g/1oz dripping OR 80 ml olive oil
1 large onion, finely chopped
1 small tin chopped tomatoes
100 gm Carrots, diced ( optional )
100 gm assorted wild mushrooms, sliced(optional)
450 gm/1lb minced lamb-beef
125 ml chicken, beef or lamb stock
100 ml red wine
1 tsp anchovy essence ( optional )
10ml/2sp Worcester sauce
2 bay leaves
2 sprigs of thyme
1 tbsp plain flour
salt and pepper

Mash Potato Topping Recipe

Ingredients :
700 gm/1 ½ lb potatoes
55 ml/ 2 fl oz milk
75 gm/3oz butter
1 egg yolk

Method :

1) In a large non-stick casserole dish heat 1 oz of dripping or oil. Add the large onion and cook for 5 mins.
2) Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook until browned. While the meat is frying, break up any lumps with the back of the spoon.
3) Add the carrots and continue to cook for another 4-5 minutes.
4) Meanwhile, in the casserole dish stir the onions and add the wild mushrooms, 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.
5) To the onion mix add the chopped tomatoes,red wine ,stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.
6) Add the cooked mince and carrots to the onion mix and then pour the reserved stock into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the mince and onion mixture.
7) Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
8) Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
9) Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Sprinkle some parmasan over the top if you wish.
10) Put the dish into the oven-gas mark 6 until it is bubbling and golden.

Lotus Root Fries

Hmmm ... leftover lotus root from my last recipe. I'm feeling a little burned out from the regular stews and stir-fries so I thought I'd go the "East meets West" route this time around. What better way to accomplish this than a fusion with the all - time American favorite deep-fried snack - French Fries. I don't get why they call them french fries. But then again, I don't get why they call hamburgers hamburgers anyway. Well if you do, enlighten me.

Anyway, moving along from the confusion to the fusion, I've decided to whip up some lotus root fries with my leftover lotus root. Whether or not you are a fan of french fries, you really should give this fusion lotus root fries recipe a whirl. Not only does it have less calories, lotus root is rich in vitamin C and dietary fiber.

Another way in cooking lotus root (aka "Renkon" in Japanese) is raw in salads. A simple toss with mirin wine, sesame oil and soy sauce, and you got yourself a healthy, delicious lotus root salad, a delectable delight for the upcoming summer time.

Okay, on to the lotus root fries recipe. Using light cornstarch and no salt at all, lightly dust some strip cuts of lotus root and deep fry them to a perfect crisp. Simple, isn' it? You can also kick it up a notch like I did by quick stir-frying the lotus root fries using butter, evaporated milk, fresh cut red chili peppers, and my all-time favorite herb - kaffir lime leaves. There you have it ... buttery, zesty, mildly spicy lotus root fries !

Lotus Root Fries Recipe

Ingredients :
1 pc. lotus root ( cut into strips of 1/2 inch thick )
cornstarch

Method :
1) Lightly dust the lotus root strips with cornstarch.
2) Deep fry for about 3-5 minutes, OR until golden brown.

Spicy Buttered Lotus Root Stir Fry Recipe

Ingredients :
1 red chili pepper ( deseeded and sliced )
5 kaffir lime leaves
black pepper
1 tbsp butter
2 tbsp evaporated milk
1/2 tsp honey
lotus root fries ( from above recipe )

Method :
1) Saute the kaffir lime leaves and red chili peppers until fragrant.
2) Add butter, honey, evaporated milk and let simmer.
3) Toss in the lotus root fries and a dash of black pepper.
3) A quick toss and turn to let everything mix. Then continue stir-fry for 30 seconds.

My Buddha's Feast, A Lotus Root Stir Fry

Traditionally, Buddha's Feast or Buddha's Delight is a vegetarian dish served on the very first day of Chinese New Year. The use of vegetables signify purity, therefore no meat or seafood is eaten on the first and fifteenth day of the New Year celebration and no animals are killed on those two days.

During Chinese New Year, using shitake mushroom symbolizes the welcoming of Spring and the calling of opportunities in life, whereas using water chestnuts signify unity. The one mushroom I enjoy the most is the Bunashumeiji mushrooms. It adds a really sweet, smoky, mushroomy flavor to the dish.

Since today isn't the first or the fifteenth day of the New Year, I have tweaked my Buddha's Delight recipe using Chinese waxed sausage and lotus root. In the Chinese New Year tradition, cooking with lotus roots also carries the meaning of bonding and strong family ties. You can also find lotus root candies in many boxed candied fruit trays sold at Asian markets. Lotus root may enhance the sweetness of soups but after all the boiling, it ends up a little soggy and tasteless. Stir frying, on the other hand, preserves the crunchy texture and the sweetness of the lotus root for a really satisfying end result.

Chinese sausages and other waxed meats like duck or bacon are also prevalent in many Chinese New Year festive foods. The rose wine flavor preserved in the chinese sausage is really brought out and adds a mildly intoxicating aroma to any stir fry or clay pot dish.

Lotus Root Stir Fry Recipe

Ingredients :
1 piece lotus root, sliced
2 links of chinese duck liver sausage, sliced ( OR regular chinese sausage )
1 bunch bunashimeiji mushroom
chinese shitake mushroom, shredded
3 water chestnuts, peeled and sliced
green onions, shredded
sesame oil
white pepper
shaoxing cooking wine
2 tbsp oyster sauce
sugar and salt to taste

Method :

1) Cook chinese sausage in microwave on high for 2 minutes, and then set aside.
2) Stir fry the the green onions and mushroom until fragrant. Toss in the sliced lotus root and water chesnuts. Continue stir frying for 2 minutes.
3) Dash in some sesame oil, white pepper, oyster sauce, and cooking wine. Stir fry for 1 minute and add the sliced chinese sausage, sugar and salt to taste. Mix well and continue stir frying for an additional 2 minutes OR until cooked.

Happy Chinese New Year

This year, Chinese New Year falls on the 18th of February, which also marks the beginning of the Spring Festival. The first day of the New Year begins with the new moon and ends on the full moon 15 days after. The Chinese calendar is based on the lunar movements, therefore the specific date changes every year. That is why the Chinese have 2 birth dates, one is based on the Roman calendar, and the other is based on the lunar calender.

A Family Affair and the tradition
Christmas Eve and the Chinese New Year's eve share the same family affair, with the traditional family reunion dinner being the highlight and marking the beginning of the celebrations. Just like the Christmas tree, the Chinese have their pink cherry blossom tree that symbolize rebirth, prosperity and wealth. It is customary to set off the NY with fire crackers, and you will see fire cracker decorations as you stroll down any street of China Town, malls and even in households along with some really beautiful fiery red lanterns. Even though I am away from home, this festive season has remained one of my fondest childhood memories growing up. During the whole 15 days of the Chinese New Year celebration, Chinese kids and unmarried persons are just as ecstatic as the their western counterparts opening Xmas gifts. They receive money in a little Red Envelope, symbolizing prosperity throughout the year. The chinese also pay respects to the gods of the household and the family ancestors in a religious ritual ceremony in honor of heaven and earth.

Chinese New Year Foods
Everyone enjoys the festive foods. The most significant foods of Chinese New Year would be the "Nian Gao", which is Mandarin for "Year Cake". You will see lots of sweet tangerines all over town. It is customary to bring a bag of tangerines when visiting others during Chinese New Year. It is a symbol of long lasting relationships and an abundance of happiness. Just like Halloween, Chinese New Year also celebrates the biggest "sweet" treats of the year, filled with an array of sweet candied preserved fruit, cookies and other sweet delights.

So, here are some of the goodies and what they signify:

Candied melons - growth and good health
Red melon seeds - joy, happiniess, truth and sincerity
Lychee nuts - strong family bond
Kumquats - prosperity
Coconut shreds - unity
Peanuts - longevity

Longan fruits - brings good sons
Lotus seeds - brings many children

So, boys and girls, I have thought of something simple, sweet, and symbolic of Chinese New Year. A coconut macaroon recipe that requires no baking. In the Hokkien and Taiwanese dialect of the Chinese language, the pineapple is known as "Aung Lye". Pronunciation-wise, "Aung" and "Lye" are also two other words in those dialects meaning "Prosperity" and "Come". Therefore, in the Chinese tradition, eating pineapple during the Lunar New Year symbolizes that "prosperity" will "come" your way throughout the entire year.

No Bake Coconut Macaroon Recipe

Ingredients :
1 lb fresh pineapple
fresh grated coconut shreds ( OR toasted )
crushed mixed nuts ( pistachios, peanuts, almonds and cashews )
toasted sesame seeds

Method :

1) In the blender, crush the pineapples, and cook them on the wok on low heat until a paste-like texture is formed, then set aside and cool down in the refrigerator.
2) Chop the mixed nuts, and mix that in with the pineapple paste and sesame seeds.
3) With the palm of your hand, make small tiny serving sized balls with the pineapples and nuts mixture.
4) Coat the macaroon balls with fresh grated coconut shreds.

Wishing all a prosperous New Year,
blessed with good fortunes and laughters to stay !
Happy Chinese New Year :)

Related : Chinese New Year celebrations in Southern California & other cities.

Lamb Rendang

"Rendang" is a semi-dry mildly spicy meat curry served mainly in Malaysia, Indonesia, and Singapore. Variations of "rendang" can be found in other parts of Asia as well under different names and a slightly different taste. An authentic Malaysian rendang meat curry recipe is usually of a semi-dry gravy texture, using galangal root, lemongrass, kaffir lime leaves, and coriander seeds, just to name a few of the spices.

Most importantly, the authentic Rendang recipe calls for "kerisik", which is the Malay word for toasted fresh grated coconut. "Kerisik" is THE essential ingredient in making the traditional Rendang dish. If you have ever wondered why the color of the Rendang is brown even with all the blended fresh cut chilis, its because of the "kerisik". So, if your meat Rendang recipe does not come out red like your usual meat curries, do not panic. As a last resort, coconut milk may be substituted if "kerisik" is unavailable where you live. Using kaffir lime leaves, lemongrass, and tamarind concentrate helps tone down the spiciness with their citrusy flavors and is essential for that sweet pungent taste that is released during the slow cooking process.

For this authentic semi-dry spicy curry recipe, you can pick almost any meat and slow cook in your crock pot for hours just like any other meat stew. Beef and chicken Rendang are two of the more popular versions that I'm accustomed to growing up. I'm not a big fan of lamb, but since this winter is a little colder and rainier than average, I thought it would be just the thing to keep me warm and cozy.

If you are tired of your usual curries, try this Rendang curry recipe. I'm sure you if you haven't already, you will enjoy this rich mildly spicy curry as much as I do :)

Lamb Rendang Recipe

Ingredients :
1.5 lbs lamb leg ( cubed )
1/2-2/3 can coconut milk ( depends on what part of meat used, marbly meats absorb less liquid than lean meat )
6 tbsp Rendang spice paste
kaffir lime leaves
1/2 stalk lemongrass
1 tbsp chopped shallots
2 tsp ground coriander
2 tsp ground cardamon
2 tsp ground candlenut
1 tsp tamarind concentrate
a pinch of roasted shrimp paste powder
sugar and salt to taste

Rendang Spice Paste Recipe

1) Use the Sambal chili spice paste from my Masala Tumeric Squid recipe.
2) Mix in the coriander, cardamon, candlenut, tamarind concentrate, belacan powder, mix well, and then set aside.

Method :
1) Marinate lamb with the rendang spice paste for at least an hour, and then set aside.
2) Saute the lemongrass, kaffir lime leaves and shallots until fragrant, add the marinated lamb meat in and continue stir frying until browned.
3) Add water, coconut milk, mix well, cover and simmer on medium-low heat for an additional 45 minutes OR until meat is tender. Add salt and sugar to taste.

Tips: If you use a leaner cut of meat, you will need more spice paste, water and coconut milk as it will absorb more liquid and make your rendang too dry. It is preferable to use a tender, marbly-looking cut instead. If you prefer your Rendang a little saucier, simmer for a shorter period of time.

Asian Spinach Stir Fry

I'm always on the lookout at the Asian grocery store for interesting vegetables. This time, some leafy greens shaped like lotus leaves labelled as "Mong Toi" caught my eye. A little googling revealed that "Mong Toi" is also a Vietnamese spinach , crossed between a chinese broccoli and a spinach, and it is also known as "Malabar Spinach" to the Indians. When over cooked, this Asian spinach might turns out a little slimy like the okra. You can sometimes see Mong Toi spinach served in Cantonese cuisine, known as "Saan Choy". This spinach has so many names in Chinese which translates to different meanings such as "emperor's vegetable" or "fallen hollyhock". The fact is, Malabar Spinach is not really a spinach, although its flavor resembles much to the regular spinach. It has an interesting slippery texture to the mouth, and its meaty leaves lends quite a bit of an iron-after-taste.

Nutritional facts : High in Vitamin A, C, iron and Calcium, and low in calories by volume and high in protein per calorie. This meaty leaves are rich source of soluble fiber, valued for removing mucus and toxins from the body.

More information and planting tips : Garden Pages

Cooking tips : Do not over cooked the spinach due to the high level of iron which could lead to a slightly unpleasant iron-after taste and leaves a slippery feel as well. So, what I did was to deep fry some chinese salted fish and use the oil to stir fry the mong toi spinach with a hint of fish sauce to tone down the iron taste.

Here I am, venturing into another episode of discovering a new taste and my submission to this Weekend Herb Blogging hosted by Kalyn's Kitchen : Asian Spinach Stir-fry with Crispy Salted fish and Shrimps.

Tags : weekend herb blogging, food blogging events, quick and easy recipes, stir fry


Mong Toi Spinach Stir-Fry Recipe

Ingredients :
sliced salted fish ( You can buy these at any Asian grocery market, preferably "555" brand as they are made of pure red snapper fillets )
6-8 shrimps ( peeled and deveined )
1 bunch mong toi spinach
1 tsp minced garlic
1 tsp minced ginger
1/2 tbsp fish sauce
1 tbsp oyster sauce
shaoxing wine ( OR other chinese cooking wine )
1 tsp sesame oil
water

Method :

1) Pan fry the pre-sliced salted fish to a crisp, and then set aside.
2) Saute the ginger and garlic, toss in shrimps, pan fry until slightly browned, add the spinach in, dash the fish sauce, oyster sauce and splash in some cooking wine, and mix well.
3) Stir fry for 2 minutes, add the pan fried salted fish, some water, mix well, and give it a quick 30 seconds stir fry.

Claypot Chicken And Mushrooms

I was recently fortunate enough to pick up a clay pot for only USD $2.99 at one of the many popular "99 Ranch" Asian grocery stores here in Southern California. Since then, my regular pots have been collecting dust in the sidelines. My tastebuds, on the other hand, aren't complaining about the more tender and flavorful dishes produced with my new "toy".

Clay pot cooking is very much like a steaming process. Before cooking, soak the clay pot in water for about 15 minutes. That way, the water that's absorbed in the clay is released as steam during the cooking process, thus sealing the juices of the dish inside the clay pot while keeping any meat moist and tender.

Clay Pot Rice and Clay Pot Noodles are two of the more popular clay pot recipes in the Cantonese cuisine. I can't wait to whip both of them up anytime soon. But for today, since I'm short on Chinese sausage and salted fish, I'm going to stick with one of my mom's that I enjoyed growing up - Clay Pot Chicken and Mushroom recipe.

Other than shitake mushroom, I'm also going to use some "cloud ear" mushroom that I've been saving for this dish. The shitake mushroom is for the flavor whereas the "cloud ear" mushroom is for that interesting crunchy texture that I enjoy. The "cloud ear" mushroom may also be substituted with it's thicker cousin, the "wood ear" mushroom, like the ones you might find in hot and sour soups.

A final word on the clay pot before I move on to the recipe. Dish-washing detergent should not be used to clean them because it will absorb into the clay. I've read that scrubbing them with salt is the preferred cleaning method.

Clay Pot Chicken and Mushroom Recipe

Ingredients :
1 whole chicken ( about 2 lbs, cut into serving pieces )
green onion strips
ginger strips
3 tbsp shaoxing hua tiao wine ( OR any other chinese cooking wine )
cloud ear mushroom ( soaked and cut )
shitake mushroom ( soaked and sliced )
4 tbsp oyster sauce
white pepper
sesame oil
cornstarch solution
sugar and salt to taste

Method :

1) Saute the ginger, green onion, cloud ear and shitake mushroom in the clay pot until fragrant.
2) Add the chicken in, pan fry the chicken pieces on both sides until lightly browned.
3) Mix in the oyster sauce, chinese cooking wine, white pepper, sesame oil and water. ( up to your preference on how saucy you like it to be )
4) Cover the clay pot, and cook on medium-low heat for an additional 20 minutes.
5) Add sugar and salt to taste, cornstarch solution to thicken the gravy and mix well.

Colt-en Shrimp Fritters

So, how do you like your shrimp fritters ? What is your secret technique for a mouth-watering recipe ? Mine would actually be the hybrid of the traditional Malaysian all time favorite shrimp fritters, known as "Cucur Udang" and the Indian "Vada".

I was actually thinking of just fixing the Malaysian Cucur Udang, which is a concoction of shrimp, fresh cut green chilis, bean sprouts, and chopped green onions mixed in a plain floured fluffy batter and deep-fried to a crunchy perfection. But then I was also craving for some of Asha's assortment of winter munchies, especially the variety of vadas and pakoras recipes.

So basically all I did was substitute the vegetables from the Cucur Udang recipe with "chana dal" flour, aka yellow gram flour, slap a fancy Super Bowl related name to it and voila! The "Colt"-en Shrimp Fritter is born.

When preparing the batter, make sure it is not runny, otherwise it won't stick to the shrimp when you deep fry the fritters. The batter should be stirred to a smoothly thickened grits-like texture when they go into the fryer. That way, the fritters will be crunchy on the outside, and a tad soft on the inside. I also quick-freeze it for 15 minutes before frying to keep the fritter in shape. Also, make sure the oil is on medium heat, as they can get "burnt" quite easily.

Shrimp Fritter Recipe

Ingredients :
16 shrimps ( I used white ecuador shrimps here, size 26/30, peeled and deveined, leave the tail on )
200 gm chana dal flour ( lentil/yellow gram flour )
30 gm rice flour
1 tsp baking soda
1 tsp tumeric powder
1 tsp minced ginger
1 tbsp sliced serrano chilis
1 tbsp chopped red bell peppers
1 tbsp chopped green onions
1 tbsp chopped cilantros
2 tsp cumin seeds
1 tbsp chana dal split peas ( soaked and softened )
salt to taste
210 ml water

Method :

1) In a bowl, mix all the ingredients until batter form a paste-like mixture, and let chill in the refrigerator for about 10 minutes.
2) Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.

MemeMe !

Okay, tagged and bagged... I guess I'm "it". Started by Lydia of The Perfect Pantry and to Stefanie from Cumin & Coriander, here it is then - 5 things I don't want people to know about me, as Stefanie so nicely put it - 5 things people don't know about me :

1. I haven't been blogging for long. But i must admit I was really into it when I just started out. You know, what with the debugging and the adding of bells and whistles and whatnot. I ended up spending monster sessions in front of the computer. The longest blogging session I spent non-stop was about 15 hours straight over the weekend. Yayyy! I have no life :)

2. Butterfingers... No, not the candy... ME! I once bought a crock pot and a blender in the same week and ended up breaking both of them the week after :(

3. The people from Egg-aholics Anonymous will probably be giving me a call after I admit this one. When I go grocery shopping and buy eggs, I open up two cartons and switch out the smaller ones and leave with a carton of the big ones :P

4. Anyone has a favorite childhood teddy bear that they still keep around ? Well, mine is a "Mickey Mouse" blankie. I've had it for over ten years and I really don't see us getting a "divorce" anytime soon :)

5. Last but not least, I don't snore in my sleep. Well, at least I've never heard it before, so I must not :)

Does it feel better clearing out those skeletons? Hmmm... I guess so. But definitely not as good as it feels passing the "skeleton-clearing" thingy along to 5 of my new found blogmates I must admit !

Without further ado, the nominees are:

1. Claude of 1001 recettes
2. Aria of passionate non chalance
3. Susan of food blogga
4. Asha of foodies hope
5. Paz of Adventures of Chef Paz

*runs away laughing maniacally* oh, your reward, how about some jumbo shrimp fritters ? :)