Shopping for Lunch

On our way to the market in Vietnam, we encounter some interesting choices.

Welcome to the Han Market where we see all sorts of unusual lunch options.

                                                                                                                                             

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There are always lots of fish and shrimp – have you ever tried a seahorse?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A turtle??

 

 

 

 

 

 

Noodles or rice to go with your entree?

                                                                                                                                                 

 

 

 

 

 

 

Yes, we have lots of bananas!!

 

 

Meet Oceania Cruise Lines Executive Chef Alban Gjoka

Oceania Executive Chef Alban Gjoka
Meet Oceania Cruise Lines Executive Chef Alban Gjoka.  Alban comes from Ebrusco of Franciacorta, the most famous area in the lake of D’Iseo known for its wine, olive oil and the most traditional food in all of Lombardia, Italy.
He spent the first years of his life at his grandmother’s house where he discovered a passion for cooking and took his first steps in the kitchen helping her prepare Sunday dinners for his family.
In his teenage years he began his culinary studies in the Academia della Cucina Italiana in Milan and completed his apprenticeship at the Four Seasons in Milan.  Since completing his education, he has worked a variety of kitchens developing his skills and learning from some of the most talented chefs including Ferran Adria and Joel Robucchon.  Alban has worked at restaurants all over the world including the Four Seasons in Milano, Italy and Bvlgari Hotels and Resorts in Uluwatu, Bali.  He has also worked for Mario Batali B & B in Las Vegas and the Bvlgari Restaurant in Tokyo.  Alban began his life at sea with Oceania Cruises in 2008.  It was a chance for him to combine his passion for food with his love of travel.  Alban is proud to work for a company that is known for serving the finest cuisine at sea.  Here he shares with you his recipe for Zucchini Wrapped Jumbo Shrimp with Parmesan Cheese & Angel Hair Pasta al Limone.

Zucchini Wrapped Jumbo Shrimp with Parmesan Cheese & Angel Hair Pasta al Limone

Serves 4
12 pieces shrimp 6/8, deveined
2 pieces zucchini, finely sliced and cut into 1 ½” x 6”pieces
2 sprigs fresh thyme
2 oz. Parmesan cheese
2 Tbls. extra virgin olive oil (EVOO)
1 tsp. (French) red chili pepper powder
1 Tbls. butter
7 oz. angel hair pasta
Lemon Butter for Pasta
Zest and juice of ½ lemon
1 oz. EVOO
1 oz. heavy cream
1 oz. butter, room temperature
1 oz. finely grated Parmesan cheese
1 TBLS. chopped parsley
Salt & pepper to taste
For the shrimp:  Place 4 fine slices of the zucchini on a working surface and spread with Parmesan cheese.  Season with salt & pepper.  Place the shrimp over the zucchini.  Spread a small amount of chopped thyme flower (3 flower pieces max/piece).  Roll them and place in a roasting pan, keeping them close to each other.  Brush with olive oil and top with a pinch of chili pepper powder.  Add the butter and a few spoons of water to help the cooking process.  Cook the shrimp in a 320 degree oven for 8 minutes.  Once cooked, spoon over the roasting liquid.
For the Lemon Pasta Butter:  Mix the ingredients slowly adding the room temperature butter until it makes a homogenized cream.
Cook the angel hair pasta for 3 minutes in salted boiling water and toss with the lemon butter.  Add a few spoon fulls of pasta cooking water while tossing to keep moist.
Place the pasta in the center of the plate.  Place the shrimp and spoon over a little of the cooking juice.

Buon appetito!

 

 

 

 

Shrimp with Rice

Christine S. Clark,  former President of the Falmouth Commodores, has been actively involved in numerous administrative capacities with the team over the last 15 years.

When not on the field, she enjoys bike riding, going to the beach and reading. She has had a 32-year professional career in education at the secondary and post secondary level.

Currently Christine has just retired and plans to travel around the world.

Shrimp with Rice
4-6 servings

Ingredients:
1/2 cup butter
l large onion, finely chopped                                                             
1 green pepper, finely chopped
1 1/4 cups raw rice
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup dry white wine
3 cups hot chicken stock or water
2 tablespoons chopped parsley
1/4 teaspoon thyme
1/2 bay leaf
2 pounds raw shrimp, shelled and de-veined

Directions:
In a large skillet heat the butter, add the onion, green pepper, rice, nutmeg, salt and pepper and cook, stirring, rice until the rice is golden brown.
Add the wine and simmer five minutes.  Add the stock, parsley, thyme and bay leaf, cover and cook ten minutes, stirring occasionally.
Add the shrimp and simmer five to ten minutes, depending on the size of the shrimp.
Remove the bay leaf and serve immediately.