Wednesday, May 21, 2014

Asian Inspired Salmon & Slaw

Soy/Ginger Salmon with Spicy Peanut Slaw

An ARC (Advanced Reader Copy) for Thug Kitchen's upcoming cook book (out in October) showed up at work yesterday. There are six recipes in it to entice the buyer...and believe me it worked. I even marked on my calendar the release date for the book. Anyways, there is a recipe for a Spicy Peanut Slaw in there that sounded delicious, and inspired my very simple (yet tasty) Soy/Ginger Oven Roasted Salmon. The slaw recipe will serve 4 or so (I didn't bother cutting the recipe...who doesn't love leftover slaw for lunch?) and the salmon is for an individual serving.

Cutting Board
Sharp Knife
Large Stainless Steel Bowl (glass is fine too)
Sm. Mixing Bowl
Measuring Spoons

3C Green Cabbage, thinly sliced
3C Red Cabbage, thinly sliced
1 Carrot, cut into matchsticks
2 Scallions, thinly sliced (entire onion)
3T Peanut Butter
2T Hot Water
2T Seasoned Rice Vinegar (such as sushi rice vinegar)
3T Lime Juice, fresh squeezed
1T Fresh Ginger, minced
1T Sirachi (or favored Asian hot sauce)

Put all your veg together in a large bowl, and toss to mix all together.
While the veg sits, whisk all the other ingredients together in a small bowl until well combined. Toss dressing with veg and let sit for a few minutes, to give the flavors a chance to marry.

Glass Baking Dish
Small Bown

Sm. Salmon Filet
2T (or so) Low-Sodium Soy Sauce
1T Dark Brown Sugar
2t Fresh Grated Ginger

Preheat oven to 375

Place salmon filet in well oiled roasting pan.
While oven is pre-heating whisk all the soy sauce through ginger together in a small bowl. Spread soy mixture over salmon and roast in the over for roughly 15-20 minutes. Until salmon cooked to desired doneness.

Serve salmon nice and hot and slaw is best served room temp, so you get all the flavors.


Thursday, May 8, 2014

Cindo de Mayo - Part Two

Pork Sausage Stuffed Mini Bell Peppers

As promised, part two of the Cinco de Mayo post. There will most likely be leftover filling, but trust me that is ok! It's great as a taco filling as well.

Large Nonstick Skillet or Cast Iron Pan
Cutting Board
Sharp Knife
Baking Sheet
Measuring Spoons

3T Olive Oil
1lb (or so) of Baby Bell Peppers
1 Small Onion, diced
1 Poblano Chili, seeded and diced
3 Cloves Garlic, Minced
3/4t Ground Cumin
3/4t Dried Oregano
3/4t Ancho Chili Powder
1t Chipotle Chili Powder
1t Garlic Powder
1lb Ground Pork
1/4C Cilantro, chopped
3oz Muenster Cheese

Heat oil in skillet on medium heat. Add bell peppers in single layer, cook, turning them until the skin blisters. Transfer to a plate.

Preheat oven to 425.

Add the onion through garlic powder to pan and cook until poblanos are tender, about 8 minutes. Increase heat to medium-high and add pork. Cooking, breaking the meat up as it cooks until it is no longer pink, 6-7 minutes. Stir in cheese, then remove from heat and add in cilantro.

Make a slit in each baby bell pepper from stem to tip. Fill peppers with pork mixture (you can stuff these up to 4 hours in advance, and store them covered in the fridge. Bring them up to room temp before you cook them though) and place on baking sheet.

Bake until the cheese is all melted and the peppers are nice and hot, 10 minutes. Season with salt if needed, and serve with a lime wedge.


Cinco de Mayo

Grilled Steak w/Chimicurri Sauce, Pork Sausage Stuffed Mini Bell Pepers and Double Chile Con Queso

So, once again I am late with my posting. It seems to be a very unfortunate and bad habit of mine. My roommate and I celebrated Cinco de Mayo with these delicious foods and a drink that we got from our wall calendar. We picked up a calendar at the beginning of the year that had a drink for every month, we had intended to try each months drink but after the first one we tried...absolutely DISGUSTING, so we put it on hold for a while. However, this months drink was actually pretty good (after some tweaking on my roommates part of coarse) and has kiwis in it. Perhaps I will start adding drinks at the bottom...we shall see. Anyways! Once again I digress...dinner was delicious. I apologize in advance for not knowing exactly how many peppers I used for this dish...there was a decent amount of leftover meat mixture when I did stuff all the peppers I had cooked though. The filling is delicious as a taco or in a quesadilla though, so honestly having some leftover was a great thing. After thinking through the recipes and how long this post could potentially be, I've decided to split it into more than one post. This post will contain the steak w/chimichurri and the Queso.

Cutting Board
Sharp Knife
Grill Pan

1 Bunch Cilantro, roughly chopped
2 Cloves Garlic
2T Red Wine Vinegar
Juice 1/2 Lemon
1/2t Red Pepper Flakes
1/2C Olive Oil
Salt and Pepper to taste

Combine all the ingredients in a blender until smooth, transfer to a small bowl (or a container if saving for later).

Flank Steak
Salt and Pepper
Garlic Powder

Heat your grill pan to medium heat, cook seasoned flank steak on each side for roughly 1-2 minutes per side. You do NOT want to overcook flank steak.

Double-Chile Queso

Medium Saucepan
Cutting Board
Sharp Knife
Liquid Measuring Cup
Measuring Spoons
Measuring Cups
Cheese Grater

1 Shallot, finely diced
2 Small Tomatoes, finely chopped
1/4C Roughly Chopped Cilantro
1T Unsalted Butter
2 Serrano Chiles, thinly sliced into rounds
1 Red JalapeƱo, thinly sliced into rounds
1T Flour
1C Milk
1C Pepper jack Cheese, grated
1C American Cheese, grated

Set aside the diced tomato and half of the cilantro.

Melt the butter over medium heat, add the shallot and peppers and 1/2 teaspoon salt. Cook until the shallots are tender, about 3 minutes. Sprinkle the flour into the pan, and cooked until the "rawness" is cooked out, roughly 1 minute. Whisk in the milk, bring the milk to a simmer stirring occasionally, until slightly thickened. Stir in the cheese, then remove from the heat and stir in the cilantro. Transfer to a bowl and top with the remaining cilantro and tomatoes.
Serve warm with chips.