I am going picnic with my X

Louise, the host of "The Picnic Game" left a comment on my last year’s post on a dish called Xerem that I brought to “The Picnic Game 2011”. She invited me to join in this year's game. By the time I contacted her to tell her I will be going, guess what? What you are thinking right now is absolutely correct. Yes, I have to go picnic with my X again. 

It’s Months of Edible Celebrations Picnic Day again! 

I’m going on a picnic, and I’m bringing…

A - Artichokes Steamed and Dressed with Mayonnaise

B - Baked Beans

C - Cauliflower Tabbouleh

D - Dunkin' Donuts

E  - Eggplant Casserole

F  - Frosty Summber Salad with  Cranberry, Pineapple and Beets

G -Goat Cheese Mixed green Salad with Cocoa Nibs

H - Halibut and Salsa Verde

I - Iced Coffee Two Ways

J - Jubilee Sandwich

K - Key Lime and Ambarella Juice

L - Limoncello Biscotti

M - Mini Meringue Kisses

N  - Nougat Brownies

O - Ozark Pudding

P  - Paletas de Chabacano y Manzanilla

Q - Quinoa Salad

R

S - Strawberry and Kiwi Chocolate Tart

T - Thai Fish Cakes in Pita Pockets

U - Udon Salad with Honey Sesame Lime Dressing

V - Vegetable Salad with Lime Dressing - Rick Bayless

W - Watermelon With Fresh Mint and Lime

X -  Xim-Xim De Galinha 

Xim-Xim De Galinha

Adapted from Food.com By FLKeysJen

with modification.


This is a Brazilian dish with seafood and meat. This is a very delicious dish with an explosion of flavors. It is best served with steam plain rice.

Ingredients:

2 pieces of fried chicken breast with skin on

2 tbs lemon juice
1 lemon rind

½ tsp sea salt

½ tsp ground black pepper

2 tbs dried shrimp

1 large shallot, diced

1 ripe tomatoes, peeled, seeded and coarsely chopped

1 tbs olive oil

1 tbs minced garlic

3/4 cup water

8 big prawns, shelled and deveined

3 red chilli, diced           

2 tbs ground roasted peanuts
1 tbs ground cashew nuts

1/2 tbs minced ginger

1 tbs canola oil

Method:

Marinate the chicken in the salt, and pepper for half an hour and brown the chicken breasts. Drain off the oil with paper kitchen towel and cut them into bite size and set aside. Blend dried shrimp, shallot, lemon rind and tomatoes in a food processor into a thick paste. Heat the oil over medium heat in a pan and add the garlic. Saute garlic till brown and add the paste and stir fry for about 5 minutes. Add the shallot, tomato, and shrimp paste and stir fry for about 10 minutes. Add in chilli and ginger and stir fry some more. Add water and lemon juice. Let it simmer for another 10 minutes on low heat.  Add ground roasted peanut, roasted ground cashew and drained chicken pieces. Let it simmer for another 10 minutes or till chicken breast is cooked. Add in the prawns and let it cooked for another three to five minutes before turning off heat. When ready to serve, drizzle the canola oil over the xim-xim and cook for a few more minutes. 

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