This is another adaptation of several Thai dishes. This uses a Thai honey sauce on white fish rather than salmon. Salmon works just as well.
• 1 TBSP fresh grated ginger (unpeeled and sliced)
• 1 TBSP cloves minced garlic
• ¼ cup Soy Sauce
• ¼ tsp Hot Pepper Flakes
• 3 TBSP Lime Juice squeezed from limes
• 1 tsp Lime Zest (grated)
• 6 TBSP Vegetable Oil
• ¼ tsp Black Pepper
• 1 cup Bean Sprouts (rinsed and drained if canned)
• 12 oz. frozen Cod or Halibut Steaks (thawed)
• 1 TBSP Honey
• Napa Cabbage (shredded)
• ½ sliced red onion
• 1 large Carrot (thinly sliced like matchsticks)
• 2 TBSP Cilantro
• 2 green onions chopped
• (Optional toasted sesame seeds)
Match stick carrots trick: After cutting the carrots into match sticks, place them in a strainer and add salt and toss. The salt makes them flexible. Rinse the salt off before serving.
In a small food processor blend garlic, ginger, soy sauce, lime juice, 3 TBSP oil, honey, lime zest, black pepper, green onions and hot pepper flakes in a processor to make a marinade. Pour marinade into a glass container and let stand for an hour or more before use.
Dress 2 bowls with cabbage, red onion, carrots, cilantro and bean sprouts.
Foil an oven pan and lightly grease the foil. Apply sauce on the fish with a brush and broil the fish for 5 min, turn the fish over and apply the marinade and broil another 5 minutes. If you like your fish well done you can go 7 minutes a side.
Add the remaining oil to the remaining sauce and whisk. Place fish on the greens then spoon on the remaining sauce/dressing.
Thai Seafood Soup
This is a blend of several recipes. It started as a Thai Shrimp soup dish but I add a little frozen fish fillet to amplify the seafood flavor. I don’t add a lot of other stuff like lemon grass, which is a wonderful flavor mainly b/c lemon grass is not easy to find. The main thing to remember this is seafood flavor in a coconut milk and red curry paste broth capped with a Thai lime and cilantro garnish back. Serve over rice.
• 4 TBSP butter
• 14 oz. frozen shrimp thawed
• 4 oz. white fish (I use a north Atlantic Pollock)
• 1 TBSP cloves garlic minced
• 1 TBSP grated ginger
• 1 medium onion chopped
• ½ Red Bell chopped
• 2 TBSP Red Curry Paste
• 1 can of unsweetened coconut milk
• 1 cup Chicken stock
• 1 cup of fish juice (see below)
• 1 dash of dry white wine ~ ¼ cup (always need wine)
• ½ squeezed lime for juice
• 1 handful of cilantro then chopped
• Kosher Salt and White Pepper
• (Other variations include red pepper, lemon grass and Sriracha)
Place frozen shrimp and fish in a bowl with 1 cup of water and let defrost on the counter as much as possible almost defrosted before needing to put it back in the Frig. Under cold water rinse the shrimp, deshell and place into another bowl. Place the fish also in that bowl and put back in a Frig to keep cold. Run the remaining fish water through a small strainer and render 1 cup of good fish juice.
In your soup pot melt four TBSP butter add a little salt and white pepper and sauté the fish until they just start to turn pink. Remove fish and set aside.
On medium in the same pot sauté onions, garlic and red bell pepper ~5 minutes. Add the white wine. Then whisk in ginger and cook 1 minute. Whisk red curry paste a little at a time and then whisk in the can of coconut milk. Cook 2 minutes. Add the fish juice and the chicken stock. Cook 4 minutes. Return the fish and add a small bunch of cilantro leaves. Set on the small burner on lowest setting and cook 30 minutes.
Start the rice. Serve.
My meatball/meatloaf recipes differ in many ways, however. I use half lean ground beef and half ground turkey. I also put all the ingredients in a food processor and whip the meat tightly like a Pâté. The only time I like ground beef otherwise is in a big juicy hamburger with everything on it – nothing better. But this is a more delicate dish. Also, my kitchen is like a body shop. I’m always running some kind of motor in here.
½ lb. lean ground beef
½ lb. ground turkey
1 TBSP or so minced ginger
1 TBSP minced garlic
½ cup bread crumbs (non-herb) or panko (non-herb)
½ cup green onion (chopped)
1 tsp. sesame oil
In a small food processor blend the ginger, garlic, bread crumbs, and green onion until chopped and mixed together.
In a large food processor, add meat, egg, sesame oil and chopped veggies w/bread crumbs and turn on until the meat forms in a big ball.
Move in to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then I will roll those into a small meat ball and place on a tray with aluminum foil.
¼ cup hoisin sauce
2 TBSP soy sauce
1 teaspoon sesame oil
Green onions chopped
Mix together in a bowl and let sit for an hour or so to combine the flavors.
In a 400ᵒ oven bake the meatballs 10 minutes. Add the sauce on top, put bake in the oven for 2 more minutes and serve hot, usually with pot stickers.
1 cauliflower, cut into small florets
½ tsp salt
¼ tsp ground black pepper
2 TBSP butter
1 cup Parmesan cheese, grated
1 tsp truffle oil (or a little more for taste)
1 TBSP chopped Italian parsley
1 tsp olive oil
Some relatives visited recently and as a gift brought several olive oils, one being a truffle oil. I looked it up and seems one dish it is great with is a mashed cauliflower.
Put the cauliflower in a food processor and process into rice. Please in a double boiler and steam until just soft. Return to the food processor, add all the remaining ingredients and process into a mash (like potatoes). Add to a pot with a little olive oil and warm up then serve.
You can always add more butter or even cream.
It is wonderful.
For 2 people
3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
1 dash red pepper flakes
Dash of white wine
Cut two ears of corn put in a blender.
Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.
Slice Italian sausage and lightly brown both sides and remove..
Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.
Boil the tortellini as directed for approximately 5 minutes and drain.
Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.