3.27.2011

Irresistibly Colorful Shrimp Mango salsa

2 mangoes, peeled and cubed
1/2 red bell pepper, finely cubed
5 radishes, quartered and sliced
1/2 avocado, sliced and chopped
2 green onions, finely sliced
1/2 lb cooked shrimp (tail removed)
1 lime
salt
chili flakes

Chop the shrimp into halves. Mix with vegetables (and fruit). Season with salt and chili flakes. Squeeze juice from one lime on top. Perfect salad as a meal!

Baked Dover Sole

Just a simple dinner for 3, almost like my mom used to make...

4 dover sole fillets
1 tbsp butter salt + pepper
garlic aioli
2 hard boiled eggs
flat leaf parsley

Preheat oven to 350F degrees. Place fish seasoned with salt and pepper into a ceramic pan (glass will be just fine too). Sprinkle with chopped butter. Bake for about 15 minutes (you can boil the eggs at the same time). Let cool for 2 minutes, spread with garlic aioli. Shread hardboiled eggs over the fish. Sprinkle with chopped parsley.

More Brussel Sprouts

I've posted a recipe for this simple dish before, but I think I found an improvement I wanted to share.

2 slices of thick cut bacon
1 pint b. sprouts
1 tsp olive oil
salt
sugar
pepper

Chop bacon. Cut b. sprouts into 6 wedges each. Toss with the other ingredients (salt and pepper is to taste, about 1/2 tsp sugar). Place in a preheated 375F oven for 30 minutes, tossing a few times during the cooking time.

Salmon Tartar with Mango Salad

Until writing this just now, I didn't realize I copied this presentation. I mean this is clearly plagiarism from traffic lights...

salmon
tobiko
daikon radish sprouts
mango
sushi rice

I didn't include the quantities since I wasn't counting...and would all depend on the size of mold used. Chop the salmon into fine sized pieces and remove any stringy parts. Add tobiko and mix. Set sushi rice into the mold, tap down. Layer on the salmon mixture. Tap down and remove mold. Top with strings of mango and daikon radish sprouts. Pour on a bit of the following dressing table side, otherwise it'll start "cooking" the salmon.

The dressing
Yuzu juice
Sesame oil
Soy sauce

Hawaiian Poke

I haven't had the pleasure of visiting the South Pacific yet, but arranged for my own little virtual adventure. Hawaiian poke is usually made with ahi tuna, but here's my interpretation with fluke.

1/3 lb fluke fillet, sushi grade
dash of black sesame seeds
1/2 tsp sesame oil
2 tbsp chopped green onions
2 tbsp Taiwanese basil, thinly sliced
2 tbsp low-sodium soy sauce
1 tsp chili powder

Chop fluke into cubes (1/2 inch). Toss fluke with the other ingredients in a non-reactive bowl, and place in the fridge for a few hours. I served with a basil leaf, french breakfast radish, and rice crackers.

Breakfast Hand Roll

I feel recently inspired by Asian food after acquiring another book for my collection. This is my take of tekka maki, as breakfast.

1 corn tortilla
6-minute boiled egg
Sprig of cilantro
last night's baked salmon (you can use lox)
cucumber slices
salt

Place your fish in the center of the tortilla. Add cucumber slices. Slice the egg inside the tortilla, letting the yolk run. Season and garnish with some cilantro. Roll into a hand roll and pin with a toothpick. Nothing like warm yolk running over cool cucumber slices and salmon...

3.18.2011

Hamentashen

A collegue made me feel mighty guilty for not having E pinch the corners together, but I think she'll still enjoy these little Purim treats.

1 cup sugar
1/2 cup butter
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla sugar

Cream together sugar and butter. Beat in the egg. Add the rest of the ingredients and knead until dough forms into a ball.

Roll out the pastry to 3/4 cm thick, and use a glass to cut circles. Fill with your favorite tart jam (I used plum). Bring three evenly spaced edges of the circle together and pinch corners to enclose the filling. Bake on an ungreased cookie sheet for 15-17 minutes at 375F. This will make about 16 cookies, depending on the size of your circles.

3.03.2011

Pickled Red Onions a la Mexico

I love food.  Admittedly Mexican food is not my favorite. Why you ask?  I am not a huge fan of legumes as you may have noticed if you've been reading my recipes. In the effort to "broaden my spectrum" during a recent trip to Puerto Moreles, I tried every non-beany thing I could get my hands on.  I am happy to report I am in love with chimmichangas and pickled onions. 

Here's my interpretation of the pickled onions I had, using the limited Northern hemisphere ingredients.

2 large red onions
1 chili
2 cloves of garlic
1/2 cup of beet juice (if you don't have a juicer, boil a shredded beet in water for about 20 minutes, and use the strained liquid)
1/2 water
1 cup white distilled vinegar
black peppercorns
bay leaf
5 limes
2 oranges
1-2 tablespoons of salt (salt to taste of pickle brine)

 

Clean and slice onions in halves.  Slice the halves into half rings about 5mm in diameter. Do this against the "grain" of the onion, to retain the crunch after pickling.  Boil vinegar, water, beet juice and crushed garlic with bay leafs to achieve boiling.  Pour the vinegar solution over the sliced onions (make sure the liquid covers all the onions).  Drain after 5 minutes.

Slice a chili in half and remove seeds (you can keep them if you want a hotter pickled onion).  Place the chili and onions in a jar.  Squeeze juice from limes and oranges and mix in the salt.  Pour the juice mixture over the onions in the jar.  Let cool on the counter before moving into the refrigerator.  Like the mushrooms I've made before they are ready to eat in about 4 hours, though I did sneak a taste before. 

These are amazing chopped small onto hot, meaty stews.  Add a little cilantro too.  Per recommendation from a friend (thank you I.), I've also used them in a salad with cucumbers, tomatoes, a little pickling juice and olive oil.