Author: Brandia Deatherage | Published: August 11th, 2010

    Even though I grew up in an ‘all-American’ family, ethnic cuisine reminds me more of Home than of any foreign land. Everything my parents cooked was infused with enough red pepper, garlic and other spices to satisfy the entire Rajya Sabha of the Indian Parliament. I think my dad would even add chili peppers to our omelets; garlic was cooked whole, almost as a separate vegetable. My mom could make any dish fun by adding freshly grated ginger to it. At the Deatherage dinner table, my mind and taste buds were as stimulated as my stomach was satiated.

    Therefore, it’s difficult for most local restaurants to keep up with my palate. While mis amigos and amigas at Mazatlan Mexican Restaurant in Washington are like my brothers and sisters—their food brings me great comfort; take me to Logan’s Steakhouse in Greenville, with its yeast rolls, bland food and country music, and xenophobia really starts to set in.

    Most of the time, I end up cooking at home. The other night, I brought the Far East into my kitchen with Shrimp Lo mein and a side of Oriental Spinach. Since I know my parents love spicy food as much, if not more, than I do, I invited them over. These are the perfect recipes for those of you who can stand the heat. Personally, when I eat fiery foods, it feels like I’m sloughing dead cells from my brain. It works like dynamite on brain fog—an easy and healthy adrenaline rush, for those who appreciate such nourishment.

    This is a meal you can prep ahead of time and cook in ten minutes, while you and your guests enjoy Vodka Crushes (Vodka, Triple Sec and lemon juice), a light, refreshing beverage which pairs well with the heavily flavored meal.



Shrimp Lo mein – serves 3

Tip: To more easily preserve, peel and grate the ginger root, keep it frozen.

Ingredients

1 t. sesame oil
1 t. hot chili oil (Tabasco works fine)
4 T. Tamari
1 T. extra virgin olive oil
1 T. grated fresh ginger
1 T. minced garlic
Pinch of salt
13.25 ounces Heartland whole-wheat spaghetti noodles
½ c. green onions, chopped at diagonal
Sesame seeds
24 large shrimp – de-shelled, de-veined

Prep

Grate ginger, mince garlic and put in pan with olive oil.
Combine sesame oil, hot chili oil and Tamari in bowl.
Chop green onions.

Cook

Cook pasta in boiling water with a pinch of salt.
Cook shrimp in grated ginger, garlic and olive oil just until they turn pink.
Drain pasta.
Toss with cooked shrimp, ginger and garlic and sesame oil, hot chili oil and Tamari mixture.
Sprinkle with green onions and sesame seeds on top of each serving.
Serve immediately.

Oriental Spinach – serves 3

Ingredients

1 ½ T. extra virgin olive oil
1 T. butter
1 T. minced garlic
1 t. grated fresh ginger
1 lb. fresh spinach leaves
1 ½ T. Tamari
1 ½ T. dry sherry
1 t. sugar

Prep

Grate ginger, mince garlic and put in large pot with olive oil.

Cook

Cook ginger and garlic for about 30 seconds, then add spinach, stirring until it is coated and begins to wilt—about 2 minutes.
Sprinkle spinach with Tamari, sherry and sugar, continuing to cook, stirring constantly, about 3 more minutes.
Serve immediately.

    This article provided courtesy of our sister site: Beaufort County Now

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