Kitty Kaga, dusted off and ready to report for duty, says…

It’s Paper Chef time!

Since Chopper and I were the lucky winners of last month’s challenge (thanks, Magnus!), we have been given the great privilege of announcing the ingredient list for the December edition of Paper Chef.

What’s Paper Chef? Think Iron Chef without Kitchen Stadium or without judges that include pop stars and members of parliament. Also, you don’t get to taste everyone’s creation. Sorry. No trout ice cream for you!

All the rules and regulations are on the Paper Chef blog, but here’s our super-short version:

The four ingredients are announced on the first Wednesday of the month.

You must use all four of these ingredients* (plus any others you require) to make a dish and then write about it. You may make more than one dish if you’re feeling inspired.

Your deadline is midday the following Tuesday: For this month, that’s Tuesday, December 9th at noon, Pacific Standard Time.

After that, roundup and judging!

(*reasonable substitutions for food allergies or dietary restrictions are allowed.)

Now, on to the ingredients. Using our high-tech, icosahedronal randomizing device (pictured at right), we selected three ingredients from the Paper Chef nomination list:

Rice
Brandy
Blood Oranges

The fourth ingredient is always judges’ discretion, so for this month we’ve decided to take a dip into the nearest body of water and see what pinches. That’s right:

Crustacean.

And by crustacean, we mean any member of that crusty little subphylum: crab, lobster, crayfish, shrimp, barnacle, woodlice, tongue worm… okay maybe not those last two, but you get the picture!

So, have at it, have fun, and we look forward to see you all at the round up!

(Post links to your Paper Chef entries here, and don’t forget to email a link to your entry to paperchef@gmail.com!)

Don’t you just hate December?

No, seriously, bear with me for a moment.

First of all, it means there’s less than a month left in the year and you’ve got to scramble to get done everything you should have been doing in the last eleven months, and on top of that, organize and participate in holiday activities, and then on top of that you’ve got WINTER WEATHER.

Here in Portland, we were caught in the Worst! Snowstorm! In! Forty! Years! Oh sure, it was nothing compared to what you Midwesterners and New Englanders put up with, but we think you’re all crazy anyway. Besides, have pity. We don’t even own snow shovels.

So yeah, what with all this snow and angst there was something fishy (or was that shrimpy) about this year’s December. All this chaos and on top of that, only four entries for Paper Chef!

Judging just four entries, especially when they all look tasty and are all somewhat similar (what, no crabs? No barnacles? No wood lice?) can be a difficult endeavor. For this outing, it came down to favorite details – an ingredient here, a method there.

The four entries were:

Terry from Taste Adventures with her “blood” orange risotto cake, with “drunken” Mexican white shrimp in a blood orange vinaigrette. We were especially impressed with those lip-smackingly large head-on shrimp.

Lori Ann from Lip Smacking Goodness with her double-entry of Shrimp and Rice Empanadas and Spring rolls. Being big fans of stretching that food dollar, we’re always up for extra ingredients and double entries. Also, that sauce sounds delectable!

Sara from Culturally Confused brought us Shrimp in Brandy Cream Sauce. This looked like a perfect meal for a cold December night, and easily adaptable.

Mike from Spikey Mikeys made Blood Orange & Brandy marinated Prawns with Coconut Rice. We’ll forgive him the minor difficulty with shrimp shells (Chopper always cooks shell-on) and admire the Asian influence and attention to detail within the ingredients of the marinade.

In the end, it was that detail and the elegant presentation that won us over, and so the December Paper Chef winner is…

Mike from Spikey Mikeys!

Congratulations, Mike!

And now, gratuitous Shrimp-related content: Our favorite new NBA T-Mobile commercial. Say it with me because it is the tastiest part: “YAO SAYS EAT THE HEAD!”