June 18, 2008
Fish and Seafood
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The other day I was craving spicy curry in coconut milk. Instead of making my usual green Thai curry with chicken and vegetables, I made a curry lime sauce and served it over grilled salmon. This was unusually good considering it was such a quick-fix meal. Served with steamed green beans and coconut-ginger jasmine rice, this certainly hit the spot for a healthy, weeknight meal.
If you like very spicy curry, increase the curry to two tablespoons. This is the amount I used and while it’s very flavorful, it is not for the spicy-adverse.
The coconut milk should be unsweetened and also regular coconut milk — not coconut water, powdered varieties, or the light version. The texture of the sauce just won’t be right with anything but the real deal.
Ingredients
1 large wild salmon filet, about 1lb. Sockeye works great for this.
1 tbsp green curry paste (Mae Ploy is my favorite)
3 tbsp fresh lime juice
1/2 cup chicken or vegetable broth
1 can coconut milk (usually 14oz)
1/4 tsp kosher salt
1/2 cup fresh cilantro, coarsely chopped
2-3 paper-thin slices of red onion
Method
Heat the curry paste over medium-low heat in a two-quart sauce pan for about 30 seconds. Add the lime juice. Stir to combine and then add the broth. Again, stir to combine and heat until it simmers. Next add the coconut milk and salt. Simmer until the sauce is reduced by half. This takes about 30 minutes.
While the sauce is reducing, grill the salmon over a medium flame. You can season with salt and pepper, but I find the sauce is enough flavor for me. Cook until the fish is just done and slightly flaky. Remove from grill and cut the fillet into single-serving pieces, about 3-4 oz each.
When the sauce has reduced and the salmon is just done, turn off the heat and add the cilantro. Mix to incorporate then spoon the sauce over the salmon. About 2-3 tablespoons per person is a good amount. Garnish with a few paper-thin slices of fresh red onion. Serve imediately.
Serves 3-4 people.
June 11, 2008
Recipes, Vegan, Vegetarian
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During my visit to London last month, I joined friends for dinner at Tas, a Turkish and Medditeranean restaurant in Waterloo. I was so enamored with their patlican salatasi appetizer, that I decided to replicate it at home. As far as I can recall, I think I’ve hit the mark. I can’t remember tasting tahini in their dish, but I’m sure adding 2tbsp before baking would be a tasty variation.
This dish can be served cold or warm, as a side dish or as an appetizer. I like it warm over barley, but it’s also lovely spread over pita bread with hummus.
Ingredients
2 medium aubergine (egg plant), about 1lb each
12oz Fresh cherry or grape tomatoes, quartered
1 medium red bell pepper, stemmed, seeded, and chopped into 3/4 inch pieces
1 large yellow onion, split and sliced
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1 tsp sugar
Method
Cut stems off of aubergine. Split in half lengthwise. Brush the flesh with olive oil and then bake, face-down, on a foil-lined sheet for 60 minutes at 400 degrees F. When cooled, scoop the flesh from the skin and puree to achieve a smooth paste.
Drop oven temperature to 350 degrees F.
Heat olive oil in a dutch oven over medium flame. Saute onions with salt until translucent, about 10 minutes. Add tomatoes, bell pepper, aubergine, lemon juice, and sugar. Saute until tomatoes and peppers begin to soften, about 7 minutes.
Cover with lid and transfer to the oven. Bake for 30-40 minutes until vegetables are all soft.
Yields approximately 4 cups.
June 10, 2008
Condiments, Recipes
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I love soy sauce, but because of my allergy it irritates my stomach to no end. I have yet to find a store-bought substitute for this, but below is a decent substitute for use in recipes and in marinades.
Ingredients
2 cups beef broth (if you’re using low-sodium, add 1 tsp kosher salt)
2 tsp rice wine vinegar
1 tsp brown sugar
1/8 tsp ground ginger
dash of onion powder
Method
Combine all ingredients in a small sauce pan. Simmer over low heat until reduced to 1/2 cup of liquid. Store refrigerated in an air-tight container and use within 2 weeks.
Variation
Convert this into teriyaki sauce by combining the finished product with 1 tbsp brown sugar, 2 tbsp pineapple juice, and a 1″ slice of fresh ginger. Simmer over medium heat for about 10 minutes, and then remove ginger.
June 10, 2008
Poultry, Recipes
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Being allergic to soy, I have found that most store-bought marinades are out of my league. If not soy sauce, they’re packed with soybean oil. So to avoid reactions and still have tasty chicken for the grill, I’ve jotted down my favorite ad-hoc marinades. These are meant to be quick and relatively simple to pair with a wide variety of dishes.
Marinade portions are meant for one or two pounds of chicken. Adjust accordingly.
For each I recommend a minimum of two hours sauced in the fridge, but 4-6 allows for even better flavor permeation.
Basic Balsamic
1/4 cup balsamic vinegar
4 tbsp olive oil
1/2 tsp kosher sal
Orange Rosemary
1/2 cup orange juice
2 tbsp lemon juice
2 tbsp fresh rosemary leaves, coarsely chopped
2 tbsp honey
1/2 tsp kosher salt
Lemon Thyme
1/4 cup lemon juice
2 cloves fresh minced garlic
2 tbsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Ginger Sesame
1/4 cup rice wine vinegar
2 tbsp fresh ginger, peeled and minced
2 tsp sesame oil
1/2 tsp kosher salt
June 9, 2008
Recipes, Vegetarian
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I love asparagus. Love it. Need I say more? Usually I just steam it and eat it straight-up with no salt or butter, but I also love it doused with lemon, grilled, and then rolled in Parmesan cheese.
Ingredients
1 pound fresh asparagus, washed and stems trimmed
Juice of one lemon
1/4 cup grated Parmesan cheese
Method
Grill asparagus over medium flame. Roll the spears occasionally to ensure even cooking. Periodically squeeze fresh lemon juice over the spears.
If you don’t have a grill, you can do this under an oven broiler, as well. Just lay the asparagus spears across a flat baking sheet and heat about 6″ under a broiler. Turn the asparagus every 2 minutes or so.
When tender and cooked through, remove from grill and roll in Parmesan to coat. Serve immediately.
Variation
Steam asparagus for 3-5 minutes, then immerse in an ice bath to stop cooking. Saute for 2-3 minutes over medium heat with olive oil and 2 tbsp lemon juice. As you turn off the heat, add the Parmesan and roll the spears to coat. Serve immediately.
June 9, 2008
Fish and Seafood, Kid-Friendly, Recipes
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I’ve only been to San Diego twice, but the most vivid food memory I have from there is of tangy fish tacos. Restaurant versions are the only ones I have tried, but these were similar in their limy flavor, creamy sauce, a hint of spice, and the crunch of fresh cabbage.
After several iterations, I like the below combination best. My kids scarf these up unlike any other fish dish I’ve served them.
In place of the ancho chili powder, you can substitute a mix of regular chili powder and cayenne in a 3:1 ratio. Or, if you don’t want it spicy, just use regular chili powder.
Ingredients
Marinade
12oz mahi mahi fillet
1 tbsp canola oil (you can skip this, but it helps keep fish from sticking to the grill)
Juice of one lemon
1/4 tsp ancho chili powder
1/2 tsp kosher salt
Sauce
2 tbsp canoloa mayonnaise
2 tbsp sour cream (I prefer low-fat here)
2 tbsp fresh lime juice
1/8 tsp ancho chili powder
Garnish
6-8 small yellow or white corn tortillas
1/4 cup fresh cilantro leaves, coarsely chopped
Fresh lime wedges
1/2 cup fresh green cabbage, finely shredded
Method
1-4 hours ahead, marinate the mahi mahi fillets in the lemon juice, salt, oil, and chili powder. A resealable zip-top bag works great.
Cook the fillets whole on a preheated grill at medium flame. Cook 6-8 minutes on each side, flipping once, until the fish is slightly flaky but not dry. Generally this takes 6-8 minutes per side, depending on how thick your fillets are. Adjust your time as appropriate. Cut the cooked fish into 1-inch slices and set aside.
Combine mayonnaise, sour cream, lime juice, and chili powder with a whisk. Set aside.
Heat canola oil in a skillet over medium flame. Well-seasoned cast iron works best, as stainless steel tends to stick and require more oil. Heat tortillas in canola oil for about 30 seconds on each side, or just until the tortilla forms air bubbles inside. Set aside on a paper towel to catch any oil.
Assemble tacos with about 2 tbsp fish, 1 tsp sauce, a pinch of cilantro and a pinch of cabbage. Garnish with fresh lime wedges.
Makes 6-8 small tacos.
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