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Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Tuesday, November 19, 2013

Teriyaki Salmon with Sriracha Cream Sauce



Oh yeah, it's as good as it looks, and then some. Todd basically went apeshit over this, and after the second bite was all "This one is a keeper." Which is fine by me, considering it was melt-in-your-mouth tender and juicy, had just enough spice for flavorful warmth without tipping into dangerous third-degree-burn territory, and also really, really easy.

Teriyaki Salmon with Sriracha Cream Sauce
serves two

1/4 cup brown sugar, packets
1/4 cup soy sauce
1/2 teaspoon ground ginger (I had crystallized from Penzeys)
1/4 teaspoon garlic powder
2 tbsp honey
1 cup water
1 tbsp cornstarch
2 tbsp soy sauce
2 6-8oz salmon fillets
1/4 cup mayo
1 tbsp sriracha

Whisk together the first six ingredients to make your teriyaki marinade, and pour into a small saucepan. Bring to a simmer. Make a slurry with the cornstarch and soy sauce. Mine had been opened before so it was refrigerated and therefore cold. Cold liquid works best with cornstarch so if your soy sauce is room temp, I recommend just using cold water.

Science, bitch!

Add the slurry to the marinade in the sauce pan and stir until somewhat thickened. Usually the easiest way to tell is how the simmering bubbles look. Trust me, you can tell.

Let this cool to room temperature. I poured mine into a pyrex and left it on the counter for like, 10 minutes or so. Not utter room temperature but close enough! Put your salmon in and let it marinate at least 30 minutes in the fridge.

Set oven for 400. Transfer marindae and salmon, the whole kit and kaboodle, into an 8x8 pyrex which has been treated with cooking spray. Bake until salmon flakes off easily, about 15-20 minutes.

While that's baking, mix together your mayo and sriracha. To achieve a fancy shmancy look, scoop the sauce mix into a small ziploc bag and cut the tiniest snip out of a corner of the bag. Once you've plated your salmon, simply squeeze the sauce into a fun pattern onto the salmon. Serve, AKA devour, immediately!

For anyone who wants to know, the side we had was haricot verts, parboiled about five minutes, cooled under ice or in ice water, and then sauteed in sesame oil. Had I sesame seeds or scallions, I would have adorned the beans with them.

ENJOYYYY


Tuesday, September 17, 2013

Randoms, I guess.

I have so many smallish things I'd love to talk about so I guess I'll just file them together in a mishmash of a randoms post.

1. Pinterest has been treating me well lately. On Sunday I made two recipes, balsamic pork and the accompanying green beans with olives, sun dried tomatoes and pine nuts that is linked to in that pork recipe. Both were smash hits and also very easy, and I know they will be regular features in my fall recipe portfolio.

Portfolio! Miss Piggy! Lady Holiday!!!

Aside from those, you'll recall my latest food post, the Israeli couscous with chicken and peas. So good! And before that, I made an absolutely delicious chicken yakisoba and a great garlic dijon salmon too. So, yeah. Pinterest has been delighting me lately.

So has Epicurious!

Epicurious is a great app I have on my iPhone, and I've so far gotten two great recipes from it, a grilled butterflied leg of lamb recipe that Todd absolutely knocked it out of the park, and just last night I made chicken with a sauce originally tied to Chilean sea bass. Supremed lemon wedges, kalamatas, rinsed capers, oregano and olive oil on top of pan seared chicken tenders. It was delightful!

P.S. I now know how to supreme a lemon.


2. BREAKING BAD.

Okay, so I can't talk much about it because Todd and I literally JUST started it two nights ago, and are only into the fourth episode. But holy shit! I know we're late to this party considering there are only two episodes left, and I'm scared of the internet after that because I will likely get spoiled on so many things, but I'm glad we finally bit the bullet, took the plunge, got off the dime, etc.

And I'm so impressed by the acting. Bryan Cranston is a genius, and Aaron Paul deserves the role that he got extended. Apparently his character was supposed to get killed off in the first season, but the powers that be loved Paul's job so much that they made him a permanent character. That is a testament to his acting skills.

I have this weird urge to spoil myself on basically EVERYTHING I get into. I did it with the books The Pillars of the Earth and World Without End, and a slew of other books too. I do it with all the shows I watch, scouring the internet for tidbits and rumors, or reading the wiki pages of TV series that are no longer playing so I can read ahead and keep myself in the story without having to wait until Alex goes to bed that night to get back into that world. I become obsessed with and starved for new worlds that are created for me and other readers/viewers to enjoy.

But not now. Oh, no. I'm not spoiling myself for this show. And that is very, very weird.


3. Exercise, man. So it is very, very true that it takes just 12 weeks of inactivity to lose all progress in a particular sportt or exercise. I all but quit biking during the summer. After a bike ride in 108 degree heat that had me nearly vomiting after just seven miles (with three left to go), I locked up my dad's bike for the season.

At that time, I had whittled my time down to 48 minutes for a 10.25 mile ride. Once I think I even got it down to 46. Well, for the past two, maybe three weeks I've been biking again and my God man, my time is so sucky. Consistently at 52 minutes and yesterday was even worse, clocking it at 57 minutes. WHAT THE HELL MAN. I was prepared for some set backs but to lose nine minutes on my time? Gross.

I'm glad summer is coming to an end, even though we'll hit 100 at least once more this week (who knows what next week has in store), because I'm ready for more moving around outside. Even the dog walks stopped, thanks to the heat and my plantar fasciitis. Oh, those HIIT workouts? Can't do them if they include any sort of explosive jumping movements. They murdered my feet worse than a weekly run did. So when I do my strength workouts, all movements have to have my feet planted firmly on the floor, save for walking lunges (which I still have to do slowly, carefully).

These past two weeks have seen a return of both bike rides and dog walks, for which I'm grateful. It feels good getting back into my regular routines again. I think it will be good for Alex, too.


4. Alex's potty woes have for the most part abated, I'm delighted to say. Wow. That trip to San Diego really and truly threw one hell of a wrench into things. Her sleep is still a liiiittle wacky (still requiring lights to fall asleep), but she's back in underpants and I'm back to being happy. Just like incorporating dog walks back into our routine, I see things are settling for her, that she's getting back into the swing of things. It's taken over three weeks, but it's happening.

I know everyone is different when it comes to parenting styles but this little glitch in the system proves to me how children thrive on routine, rules and parameters for everyday stuff. That's not to say it isn't good to shake it up every now and then to strengthen them and prepare them for a life that is more chaos than control, but it did show me that a happy kid is one who knows, for the most part, what's coming down the pike for them in their little worlds.

And it shows me that taking a vacation three weeks after potty training is insane.

Friday, August 2, 2013

Spring Rolls Sprung Up All In Here



So yesterday I had to go get some pad thai sauce at the store, and while there in the Asian section (thanks, Fry's), my eye caught a package of spring roll skins. I had never before made spring rolls and was instantly intrigued. Since Alex saw them too and decided to put one in the basket, I was like fuck it:



Now, if you ask my bestie Kendra, last night you would have thought that I was attempting something truly difficult like performing open heart surgery or beating a level of Candy Crush, I texted her for help so many times.

Turns out though, after a quick hop onto You Tube for a tutorial on softening and folding said spring roll skins, it is so ridiculously easy that I think I owe Kendra another apology. SORRY KENDRA. I didn't even buy any extra ingredients for the filling, as I had everything already in my fridge and freezer.

So here is my recipe, but I'm going to make more tonight and want to really explore all the tasty alternatives. Seriously though, you can stuff these puppies with anything and still enjoy them. PLUS there are like six skins to a 200 calorie serving, so an appetizer of two rolls is like, chump change, man. CHUMP CHANGE.

Now, I was frazzled last night because it was something I'd not done before, and I was sort of scattered in my food prep. I hope this doesn't come through in how I list my ingredients (I like to list them in order of appearance like fancy smart people cookbooks do), but if it does, I apologize.


Mahi Mahi Spring Rolls
makes four rolls

1 cup (give or take) of finely chopped cabbage
2 scallions sliced, both white and green parts
4 large sprigs cilantro
1 4oz. portion of mahi mahi. I get mine frozen and individually wrapped at Costco.
2 tbsp hoisin sauce
4 spring roll skins
peanut sauce (you can make your own or mince down the lazy man trail like I did and use peanut satay sauce that you've had in your pantry for about a year because you made satays like just that once and decided "I will make these forever" and then promptly forget about)

Okay, SO. Mix up your cabbage and scallions and set aside in a small bowl. Prepare your work station with a large cutting board. I can't believe I made that a step. Sorry. What's wrong with me?

In a small skillet over medium high heat, add some oil and once it's heated through, add your fish. Once you flip it over, add the hoisin sauce for flavor. Why else would I add some goddamn sauce, Jil? For its accounting skills? You're right, I apologize. I am apparently in an extremely self-deprecating mood today. I should start telling French jokes next!

Remove the fish and cut it into four strips, lengthwise. Set aside.

Fill a large skillet (or something similarly shaped) with hot water and one at a time, slide the spring roll skins in and rotate until they soften. The first one I let linger awhile and it was extremely gooey and difficult to work with. So you know, stop before that point. I am so helpful!
Now, transfer the skin to the cutting board, smooth side down, and put a small heap of cabbage/scallion mix towards the bottom. Top with a slice of the fish and a sprig of cilantro, and fold the bottom part of the skin up and over the filling. Next, fold the sides over and then simply roll the stuff upwards.

This guy was a big help:




And then, presto! That's all! Finish up with the last three and then chill before serving. Dunk those bad boys in your sauce and devour while standing around in the kitchen while you wait for your skillet to heat up in order to cook pad thai. You didn't buy that sauce packet for nothing!

Saturday, July 20, 2013

Fish Tacos!*




But Jil, you say. Jil, there is not a damn taco on this plate. Where are the fixin's? Where the fuck is the food, you say.

Aha!, faithful reader and a half, I retort. There ARE tacos and there ARE fixin's. I just couldn't resist taking a photo of this lovely fresh looking arrangement. Turn away if you do not like cilantro. Mom, I know you're trying your best, and I am proud of you.

Anyways, we had these Tuesday night and they were scrumptious. In addition to what you see, I had sauteed mixed baby bell peppers and red onion, and some heated corn tortillas waiting for us at the coffee table, where we eat like children, or maybe homeless people if either of those demographics had their own coffee tables.

YOU ARE SO INSENSITIVE JIL. Well, where else would a child or a homeless person have coffee? In a sippy cup? A rum bottle? Actually that sounds a lot like how most parents probably drink their coffee.

Look man, I've had four hours of sleep.

Fish Tacos
serves two

6 - 8 baby bell peppers, sliced into sticks
1/2 red onion, thinly sliced
olive oil
12 oz white fish (pictures is mahi mahi)
2 tbsp flour
Garlic powder
Ancho chili powder
1/4 cup fresh cilantro, finely chopped
1 lime, quartered
1/2 avocado, sliced
6 corn tortillas
Pico de gallo if you are a bad ass

Pat your fish dry and then just when you think their humor couldn't possibly get any more sardonic, pat them dry again.

Heat oil in a cast iron or stainless steel skillet over medium heat until piping hot, and add your peppers and onions. I wish you guys could see the sleep deprived typos happening over here, man. Saute/stir fry until tender and slightly carmelized, about 10 minutes or so.

While that happens, dredge your fish fillets in the flour, and then sprinkle with the garlic and chili powders. If you want kick, add some cayenne, man, whatever.

Remove the peppers and onions and keep warm. Add a bit more oil and if you are so inclined (I was), add a bit of butter. Fish and butter, people. Don't make them divorce. Cook about two minutes a side or until you achieve some nice golden color.

While that cooks, wrap your tortillas in a damp paper towel and microwave for thirty seconds. Leave those bitches in there until your fish is done.

When it's finish, plate up in such a fashion that it shames my photo above. Take the bowl of peppers and onions to the table and IF YOU ARE AN ASSKICKER you will cover the bowl with the plate upon which you heated your tortillas, keeping everything warm.

Yes, I am smart, actually, an internet IQ test proved it. Although I just found out yesterday that you don't need to highlight a word to italicize, or bold it, or underline it, you simply need to have your cursor within the word. Try it out. Impress your friends.

Enjoy those tacos, man.




*This post was written on Friday, the same day as the HIIT post, and yes, Jil is on four hours of sleep, and no she didn't do it two days in a row. I don't even know if that makes sense.

Tuesday, June 25, 2013

Crab Cakes!

I'm normally a huge seafood lover, but lately I've gone off the deep end. I hope there's shellfish in the deep end! The other day we had moules, and then my mom served scallops one day for lunch and now I'm just hooked. LIKE A FISH

I could keep going on and on forever.

Summer time screams seafood to me, and the other day, that scream manifested itself into these bad boys:



I loved making these because I took advice from several sources and combined them, and they still turned out fabulously. It's nice to learn lessons in cooking while cooking, but those lessons lose a bit of potency when they're mingling with the sting of fucking something up. Unless you never look before crossing the street and get hit by a car. No matter the sting, that is one potent lesson.

Anyways. I hope you all look before crossing the street.

One tip I got from my mom who got it from some famous chef was to use different crab meats. Not just lump, and not just the big piles of "fancy" shredded crab meat either. I used a can comprised of 15% leg meat from Trader Joe's, a can of fancy white crab meat from Bumble Bee and my favorite, the Kroger brand lump crab meat. I think this is hands down they way to go, so if you find yourself with an opportunity to use more than one type, go for it, gibbon.

Panko Crusted Crab Cakes (derived from this recipe)
serves 4

3 tbsp mayo
2 eggs, lightly beaten
1/2 tbsp Worcestershire sauce
1/2 tbsp Dijon
1/4 tsp black pepper
1/2 tbsp Old Bay seasoning
1/4 cup fresh parsley, finely chopped
1/4 cup scallions, finely chopped
1 tbso fresh chopped dill
1lb crab meat (see above)
1/4 cup Panko, plus more for sprinkling
3 tbsp butter
1/4 cup olive oil give or take
lemon wedges

First, drain the hell out of your crab. I use the tried and true method of pressing the can's lid hard against the meat while it's still in the can, but then after that I also pressed the crab hard into a sieve with a large wooden spoon.

In a large bowl, combine the first six ingredients and whisk until smooth. Next, add the parsley, scallions and dill. Whisk again until thoroughly mixed. Fold int he crabmeat and 1/4 cup of the panko crumbs.

Fold, huh. I'm not much of folding, especially when there's a huge mess of crab and a relatively tiny amount of wet ingredients into which it must be folded. So just mix that shit up nice and good. There. Now I'm Jilly-fied this recipe.

Mix it all together and, if you size it like the original recipe did, you will form it into 16 patties. I made 12. We're pigs. Whatever.

Here is where I dovetailed some other tips in with the advice of this recipe. While forming each patty, I placed the patty between my palms and squeeeeeezed the dickens out of it over the sink. Even though we did lots of draining and straining, there was still a whole lot of moisture to these puppies.

Place the formed patties on a parchment lined cookie sheet. When all patties are formed, take your Panko and liberally sprinkle over not just the patties but the cookie sheet as well. When the tops are adequately covered, carefully pick up each patty and sort of lightly pat the Panko crumbs with them. If that makes sense?

Now, refrigerate for at least 30 minutes. Have some vinho verde, you've earned it. Watch Wheel of Fortune, let your hair down.

In a large skillet (I used cast iron), melt a tbsp of the butter in 2 tbsp of the oil. I love this tip from the recipe I used: when the foam subsides, add four crab cakes and cook over moderate heat until golden crisp, about three minutes a side. When they're done, drain on paper towels and repeat the process, butter + oil + crab cakes, until all of them are finished.

I just love that note, when the foam subsides. What a wonderful visual aid to help gauge when it's best to add your cakes.

This was so delicious! I skipped a sauce because I ruined my saffron sauce (hey, don't add your saffron cream sauce to the skillet you cooked your crab cakes in because you will ruin your sauce and waste that saffron and that is an expensive lesson). Instead I just drizzled a wee bit of Tabasco on each cake and squeezed liberal amounts of lemon juice on them. SO delicous!!

Wednesday, May 8, 2013

Coconut Curry Salmon with Cilantro-Scallion Peas

No photos, sorry, but I made this last night and it took probably 20 minutes, start to finish. Couple that with the delicious, mild flavors that were just exotic enough to spice up a weekend but not so exotic that you feel like you need your malaria shot beforehand.

By the way even if you choose to eat 8oz portions as we do, and up the serving of peas to 1 cup a person, this recipe is still less than 600 calories.

Coconut Curry Salmon with Cilantro-Scallion Peas
serves 2

2 salmon fillets, boneless, skinless (we prefer the 8oz portions you can find at Trader Joe's. Don't waste my time with this four ounce horseshit)
2-3 tbsp curry
1 tbsp coconut oil + 1/2 tsp, set aside
2 cups peas
1 large scallion, finely sliced
2 tbsp finely chopped cilantro
A sprinkle of garlic powder
salt to taste

Shake the curry onto both sides of your salmon, and use a rubber basting brush to evenly distribute. In a nonstick skillet, heat the tbsp of coconut oil over medium high heat.

Now, my salmon fillet was significantly wider and thinner so I started Todd's first and didn't add mine until his was already flipped over. Cooking times obviously vary, but it is far better to take the salmon off too soon rather than too late. What I focused on was getting a nice, goldenly sort of color on the salmon. The curry acted sort of like a flour coating, getting slightly, ever so slightly crisped. So delicious.

While that's happening, using a microwave safe container (we have a Pampered Chef thing for this), cook your peas in a moderate amount of water in the microwave for about 4:30 minutes. When they're done, take your 1/2 tsp of oil and stir it into the peas, doing the same afterwards with the scallions, cilantro and garlic powder. Salt it to taste and if you're so inclined (we were), squeeze a wee bit of Sriracha on the salmon.

The fish was flavored with curry but had no spice at all, so this is a dish for everyone (hi, Amber!), I promise.

Plus, come on, dinner in 20 minutes or less? Fresh salmon? Hell yeah.

Tuesday, February 5, 2013

Coconut Curry Shrimp with Quinoa

Holy shit we had a carb for dinner! And you want to know something spooky and blood curdling? I could have had this dinner without the quinoa. It was nice but, you know, not necessary. I sort of wish I had used zucchini noodles or something. But let me stop bragging and give you the nitty gritty.




Coconut Curry Shrimp with Quinoa
serves two

2 tbsp coconut oil, divided
1 cup almond milk
1 lb jumbo shrimp, 16 - 25 count (doesn't it make you mad that they call them jumbo, when there could still be 25 to a pound?)
Curry powder
1/2 cup quinoa, washed and drained
Dehydrated ginger
Chicken bouillon powder
1 cup chopped red, yellow and/or orange bell pepper
1/2 onion, chopped
1 cup frozen broccoli florets
Garlic powder
1 large lime wedge
1/4 cup cilantro, chopped


So I'm really proud to announce that I sort of made this up. I didn't have coconut milk plus HOLY CALORIES BATMAN, so I took the rest of my almond milk, which is so delicious and high in calcium but quite low in calories, and added coconut milk. Presto! A delicious, sumptuous milk.

Anyways.

Take one tbsp of your coconut milk and melt it in the microwave. I just scooped it out into a ramekin. It won't take long either, since coconut oil will melt in your hands if you're, say, tossing veggies with it. Next, add it to your almond milk and set aside.

Peel and rinse your shrimp and set them out on a paper towel to dry. Season them liberally with curry powder.

Now, cook your quinoa according to package directions AKA one part quinoa, two parts water, boil that shit, then simmer that shit til the liquid's gone. I added my ginger to the quinoa for an extra punch. I also added a dash of no sodium bouillon powder for some flavor.

Next up, heat the remaining tbsp of coconut oil to a large skillet and once it's piping, toss in your shrimp. When they're opaque on both sides, add all of your veggies and some garlic powder. Toss frequently (hey man it's a stir fry, there is a verb in that title, get to work).

Add your almond coconut milk and let the liquid cook down a bit. By the time your shrimp have firmed up a little more, the quinoa should be done. Keep the good stuff in the skillet warm and dish the quinoa into two bowls. Top with the awesomeness, and then top THAT with a squeeze of lime and the cilantro.

Ta-daaaa! I really feel like my cooking horizons have sort of opened up now that I've officially worked with coconut oil for a dinner dish, and not just those half assed parsnip chips I attempted last week. I highly recommend getting coconut oil and keeping it around for dishes such as these. I was inspired, for sure.

Enjoy!

Friday, August 31, 2012

Cedar Plank Salmon


I'm one of those women who happily leaves the grilling territory to her darling husband. I don't do it because I feel it's not my place, or because I adhere to the ancient sexist roles of cook vs. griller. I do it because A: I don't know how to grill well, B: I don't WANT to know how to grill and C: it's nice to get the cooking out of my kitchen, which is basically the same as reason D: I don't want to have to cook every goddamn meal. There is also the most important, even though it's last, E: Todd is an absolute whiz at grilling. Perfect food, every time.

But this recipe seriously undermines the life choice that is B. It is SO good, and SO easy, sometimes I have half a mind to just go out there, turn on the propane and blow us all to smithereens, all in the name of Cedar Plank Salmon.

I'm sure plenty of people are already ~in the know~ about using planks for grilling, but I'm not sure how many people know about this super simple recipe. In fact, it only requires a few ingredients.

Cedar Plank Salmon
serves two

1 cedar plank, pre-soaked at least one hour
1 salmon fillet, 12 - 16oz
6 tbsp +/- Dijon mustard
6 tbsp +/- brown sugar


UM THAT IS IT. Here are the players:




And since the plank doesn't take up much space, there's plenty of room on the grill for some yummy veggies:




Here are the planks we use. I get them at Fry's, and I think it's less than $6 for two planks.




Here is a little behind-the-scenes action.




After an hour, heat up your grill to whatever, I don't grill. But if you're reading this recipe, YOU know how to grill, or you know someone who does. Oh hell, hang on, let me google this shit. Bobby Flay, who told me personally about this recipe in a friendly email about gardening and indie movies, says: Heat to medium high, set to indirect grilling. I don't even know if Todd does the last part. ANYWAYS. At this point, slather on your mustard. If you recall, I said you could do more or less of the 6 tbsp. The only key is, however much mustard you use, the brown sugar amount should be the same.




Oooooh, now for the sugar.




When the grill is heated, throw on your cedar plank for about two or three minutes a side. This photo was taken after Todd flipped it because when he first put it on I was transfixed by the TV and only realized I had missed a photo opportunity when he came back in. I pleaded and begged but he just said "wait til I flip it" so I watched more TV.




When it's done, bring the plank in, put the salmon on and return to the grill.




Hey, look at those yummy kabobs!




The kabobs were done first...




And here comes the salmon! Judging by the condition of the plank, I'd say that perhaps the heating was a little more forward... A little more... direct, shall we say? Hurrrr hurrr.




Add some legumes (tossed with sun-dried tomatoes) for a healthy carb and some additional protein and fiber and presto!




The salmon is absolutely tender, with the sweet and savory all carmelized on top. And the juices... Oh my. It's a winner and considering how low maintenance this recipe is, it remains, to this day, the top temptation to learn how to master the grill.

Friday, August 17, 2012

Tequila Lime Shrimp

Todd and I wanted to try something a little different for dinner a few Sundays ago. In fact, it was the Sunday with the beautiful complete double rainbow, and overall, that afternoon was pretty blissed out. The tasty shrimp didn't hurt, either.

Todd got this recipe from this blog, which is fun because the dude on that blog is also named Todd. We didn't do much different. It's extremely easy, very low maintenance and extremely delicious.

Tequila Lime Shrimp
serves 2 - 4

1lb shrimp, peeled and de-veined
1 clove of garlic, minced
1 tsp sugar
2 tbsp olive oil
2 tbsp tequila
1 tsp soy sauce
2 tsp fresh lime juice

Mix all the ingredients together and add your shrimp. Marinate for about 20 minutes, no longer. Any longer and the shrimp will start to get funky.




At this point we went outside to stare at a rainbow. Then Todd heated the grill. After your 20 minutes are up, go ahead and skewer your shrimpies. The original recipe called for bamboo skewers, soaked in water, but we just used our metal ones. I know it's not as boho-chic, but WHATEVER




Did I just throw shade at that other blog? I'll never tell, but a site that uses sensual imagery to describe food in an unironic way... Meh.

Grill the shrimp until cooked through, about 2-3 minutes per side, maybe longer depending on their size.




So tasty! Sex on a stick! Meat popsicle! Dirty raunchy drunk ass ho shrimp! DIVINE! or shall I say, de-vein?

Anyways, enjoy! Sprinkle with some extra lime juice if you want. Todd and I devoured these bad boys before our actual meal, standing in the kitchen right in front of this plate. When Alex refused to eat any, I cannot lie, Todd and I were happy about it. I'd like to try this marinade for some grilled chicken too.

Thursday, June 21, 2012

Summery Shrimp Pasta

Summery! What a lovely word, full of warm nights, crisp, refreshing meals and ice water with lemon slices. And also this meal!


Summer Shrimp Pasta
serves 2

6oz spaghetti or linguini
Olive oil
1lb shrimp, shelled and cleaned
1/4 cup snipped fresh parsley
1/2 small onion, finely chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lemon
1/4 cup white wine
1/4 tsp powdered chicken bouillon
6oz zucchini, cut into noodle strips
2oz shredded parmesan, divided

So here is my awesome mandolin, which I use to make my zucchini noodles:




Did I mention that we got new lighting in the kitchen? And my GOD it is so much more pleasant in there. Here is the setting I use:




And here is the tasty result!




Anyways, once your water is boiling, add your spaghetti and set a large skillet over medium high heat. Add your oil and once it's heated through, add your shrimp. Once they're pink, add your parsley, onion, garlic, and pepper flakes. Toss to heat and once the garlic is fragrant, add your wine, the juice of half a lemon and powdered bouillon.




When the pasta is finished, drain and set aside. At this moment you want to add the zucchini to the skillet. Toss to coat and mix up with the shrimp. Remove skillet from heat and dish up!




Add an ounce of parmesan to each serving and then dig in! The red pepper flakes add just a hint of spice, the cheese adds just the right amount of decadence, and it all comes together in what Todd described himself as a perfect summer dish. Crisp and refreshing, even though it's hot.

Saturday, March 3, 2012

Lemon Garlic Salmon with veggies

I did this off the cuff the other night and had to share.

Lemon Garlic Salmon
serves two

12 - 16oz fillet of salmon
Olive oil
2 - 3 cloves garlic, finely sliced
1 large lemon, thinly sliced, ends saved (you may need two)
Parisian spices*
8oz squash and or/zucchini, thickly sliced (optional)

Set oven to 375. Prepare your baking dish with foil, a long enough strip to fold over the salmon. If you don't want to add the veggies, use a smaller pyrex in order to keep the lemon juice around the fish. Brush your fillet with olive oil.



Add the garlic evenly on top of the fish.




After that, squeeze one of the ends of the lemon over the fish to coat with lemon juice. All attempted photos of this step sucked, so forgive me for not showing this step.

Blinded by the light! Now add your lemon slices. If you ran out of lemon, use another lemon half for more juice.



This is what it looks like after the veggies are added, the Parisian spices are added, and more lemon juice is drizzled all over everything. Oh, and toss in the lemon ends:



Now fold the foil over and crimp to seal. Pop in the oven and either start some rice or kick up your feet.

This is after about 20 minutes. I opened the foil, cut it down the middle and threw back in for another 10 minutes or so. Maybe even less.



All right, 10 minutes are up! Plate it up, add that rice if you are having it, and add capers to your salmon. Have a tall sexy man hold up a plate so you can photograph it and then rip the plate out of his hands, run to the sofa and eat it.




YUMMO

Friday, January 13, 2012

Open Sesame! Salmon

I made this for dinner last night and it was really tasty so here it shall live, on the internet, forever, for either your enjoyment or ridicule.

Sesame Salmon Stir Fry
serves 2

1/4 cup soy sauce
1/3 cup water
2 tbsp rice vinegar
1 tbsp corn starch
1.5 tsp sugar
12oz salmon or steelhead fillet
Garlic powder
Sriracha
Soy sauce
2-3tbsp Sesame oil, divided
2 tbsp sesame seeds
4oz spaghetti
6oz broccoli florets
1 small yellow onion, halved and thinly sliced
2 cups broccoli slaw, loosely packed
2 cups cole slaw, loosely packed
3 scallions, thickly sliced
Sriracha to taste

Preheat oven to 375. Mix the first five ingredients together in a bowl and set aside. Prepare your salmon. I cut mine into three smaller pieces to cut down on baking time. Shake on the garlic powder, sparingly dot with Sriracha and drizzle a bit of soy sauce on the fish. Drizzle about 1tbsp of the sesame oil on the fish, brush to coat and blend, and then shake the sesame seeds onto the fish. It shall look like this:




I actually drizzled the soy sauce and oil on after taking this photo, but whatever. Using the excess foil, sort of tent the fish. I had about an inch-wide gap, so it's not necessary to completely, tightly seal it up. Toss the fish into the oven and boil your spaghetti. Drain and keep warm.

Meanwhile, heat the remaining oil in a hot skillet and toss in your broccoli and onion. Cook down about 3-5 minutes, and then add that delicious sauce you made at the start. Toss to coat, then add your pasta. Toss with tongs to thoroughly mix. At this point, kick the oven up to 400 and push the foil back down to expose the salmon. Now, add your cole slaw and broccoli slaw to the mix and toss to coat. Towards the end of the cooking time, add your scallions. I actually used my kitchen scissors and just cut them up directly over the skillet:




Once the salmon is cooked, remove the skin and chunk it up. Dish up the noodle mixture first, then top with the big salmon pieces, like so:




DEEEEELISH. I swear, this was surprisingly delicious. Surprisingly because the salmon didn't taste weird in an Asian inspired dish, and I was mildly concerned it would. Add a few dashes of sriracha and/or soy sauce for an extra flavor kick if you so desire. And try not to make little piggy grunting noises as your devour it beside your super sexy husband (I did not achieve this but whatever).

Enjoy, lovelies!

Wednesday, December 21, 2011

Salmon with Zucchini Scales (plus two Asian-inspired sides)

Ok, so there's this idea I once had. I wanted to basically re-scale salmon with veggies, and naturally zucchini came to mind. So I gave it a whirl, screwed it up the first couple of times, then perfected it into the dish you will be reading about tonight. And might I add, I made a great side dish that we're going to talk about too.

Salmon with Zucchini Scales with Rice
serves 2


1 12-16oz salmon fillet
Sesame oil, a drizzle here, a drizzle there
Sriracha, to taste
1 zucchini, sliced thinly
Garlic powder
Chili powder
1/2 cup basmati rice
1/8 cup sesame seeds

Ok, so I use a mandolin to slice the zucchini, and here's about how thin they should be. Actually, if memory serves correctly, they could stand to be even a sliver thinner. If that makes sense? Maybe thinner sliver? Sliver thinner, THINNER SLIVER! Now I'm just confused.

Anyways, here's what I did:



And apparently I didn't wash my hand first, and didn't give a crap that there was a small SLIVER of zucchini.

Ok, so now, drizzle some sesame oil on your salmon fillet, put a few sprinkles of sriracha and use a basting brush to spread over the entire fillet. Then tile the zucchini on top of it. Like so:




Now, drizzle a bit more sesame oil on top:




Then, sprinkle with the garlic and chili powder, which is essentially sriracha in dried form but who cares, I'm kind of into the overkill these days. Carefully dab a basting brush (plastic if you have it) to spread the oil all over. It will look something like this:



Now pop that puppy in the oven, set to 375, for about 25, 30 minutes. In the meantime, start cooking your rice and then....


Asian-style Veggies
Serves 2


1/2 bag of bean sprouts
10 baby carrots, quartered lengthwise
1/3 - 1/2 cup sun-dried tomatoes, SLIVERED
1 yellow squash, sliced and diced
Sesame oil

Put the veggies in a bowl, toss with some sesame oil and put in a skillet on medium high. If you don't like your veggies to have a bite to them, then saute the carrot SLIVERS first, then add the other veggies. And if you don't believe me about the sun dried tomatoes, then let go and dive into the foggy realm of faith, because damn, it's good. Anyways, cook your veg:



Now for the rice. Once your rice is cooked, grab your sesame seeds. Here's what I use:




Dump it in!




Now, lets put these three delicious delights together. First, remove your salmon:



I know it seems scary but just go for glory and cut that bad boy in half. It isn't even that hard! Look, few of the zucchini scales, if any, are super screwed up:




Now plate it up!




I have to be honest here, Todd and I were probably more blown away by the veggie mix than anything else. I've made this salmon dish dozens of times, but have never done this veggie combo. Add a sprinkle or two of sriracha and you've got a spicy little trio! Enjoy!

Sunday, November 20, 2011

Shrimp Pasta with Bacon and Corn

Todd, Alex and I spent the weekend camping, which is why I wasn't able to post yesterday. The only photo taken that trip was taken by Alex's godfather, Kevin, so I have to wait for that picture before I blog about the trip. But in the spirit of utter exhaustion, little patience and even less energy to cook, I thought I'd share this super yummy, super easy, super quick dinner. I mean, who doesn't love a dish like that?

Shrimp Pasta with Bacon and Corn
serves 2

5 oz penne, rigatoni
1 cup corn
3 slices bacon 
Olive oil
1/2 onion, chopped
4 cloves garlic, minced
1lb shrimp, peeled and deveined
Salt and pepper to taste
1/2 cup shredded Parmesan

Add your pasta to boiling water and put the cup of corn into your colander. When you drain your pasta in it, the corn will be perfect. 

In the meantime, start the rest of the dish. Cook your bacon and crumble it in a paper towel:


Heat the olive oil in a nonstick skillet, and once it's heated through, add the onion.


Once the onion is substantially cooked, and your pasta is almost cooked through, add the garlic. You don't want it to over-cook and fully brown, so it's imperative that you add it well after the onion.


When the pasta is al dente, add your shrimp:


And when the shrimp, after ample tossing, looks likes this...


Dump your pasta over the corn in the colander!


Toss the pasta and corn to mix, and then add a little more olive oil and give it another toss. Then plate the pasta and corn first.


Top with the shrimp, onion and garlic, then with the bacon. Salt and pepper to taste!


Now, add 1/4 cup Parmesan to each plate, and end up with this awesomeness:


It was so delicious. I sort of wish I had doubled it so Todd and I could have totally glutted ourselves, but there you have it. Enjoy! In the meantime, I'm going to go shower another four times and lovingly pet my couch for being neither a camp chair nor a wooden stump.