Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Indian Fish Coconut Curry http://steamykitchen.com/14700-indian-fish-coconut-curry.html http://steamykitchen.com/14700-indian-fish-coconut-curry.html#comments Wed, 23 Mar 2011 14:36:47 +0000 http://steamykitchen.com/?p=14700 Step by step photos for Indian Fish Coconut Curry Recipe from Entice With Spice Cookbook by Shubhra Ramineni.

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Normally, when I make curry dishes, whether Indian or Thai, I start with a shortcut – a ready-made curry spice paste that I can find in most grocery stores. But making the curry spice paste from scratch is just as easy, tastes infinitely fresher and the flavors of the aromatics really shine through in the coconut milk, instead of just being “spicy hot” like normal ready-made pastes.

The extra 5 minutes spent on grating the onion, ginger and mincing garlic is definitely worth it. This recipe is from Entice with Spice by Shubhra Ramineni. It’s her first book and published by Tuttle Publishing, the same company that published my own Steamy Kitchen book. It’s filled with simple Indian family recipes (and beautifully photographed dishes) that are perfect for busy families. This Indian Fish Coconut Curry is a fine example. Beginning to end, it took less than 20 minutes to make.

The ingredients are simple: garam masala (a very warm Indian spice blend), cayenne chili powder, coconut milk, chopped tomatoes, fresh fish fillets, ginger, fresh chilies (optional), garlic and half an onion).

Instead of chopping the onion, grate it using the large holes of a box grater. This way, you’ll get very fine onion that forms the basis of the curry spice paste.

I also grate the ginger this way too.

Cut the fish fillets into nice big chunks. This is fresh swordfish, but you can use any firm fish fillet.

The first step is to cook the aromatics very slowly – the onion, garlic and ginger go in first.

As you cook, you’ll see the aromatics turn to a soft golden color.

Add in the tomatoes.

And let that cook down too – as it cooks down, you’ll see that it forms a soft, paste-like consistency.

Add in the spices and seasonings.

Coconut milk and water.

Drop in a fresh halved chili pepper if you’d like.

Let the curry come to a boil and then add in your fish to cook. Four minutes later, it’s done!

Serve this with basmati rice or any Indian flatbreads.

Yum
Print

Indian Fish Coconut Curry Recipe

Servings: 4 Prep Time: 5 Cook Time: 15
indian-fish-curry-feature-image-7818

Adapted from Entice with Spice by Shubhra Ramineni
Use any type of firm fish fillets - salmon, swordfish, red snapper, catfish, grouper, etc. You can even add other types of seafood in this curry - shrimp, mussels would both be wonderful in addition to or in place of the fish.

Ingredients:

1 pound boneless, skinless fish fillets
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise (optional)

Directions:

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

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Grilled Shrimp with Chili Lime Butter http://steamykitchen.com/4560-grilled-shrimp-with-chili-lime-butter.html http://steamykitchen.com/4560-grilled-shrimp-with-chili-lime-butter.html#comments Fri, 17 Jul 2009 11:44:35 +0000 http://steamykitchen.com/?p=4560 It’s another episode of Good Bite, this time our topic was shrimp, which is such a biiig….wiiiide…topic! I continued my lovefest with Dr. BBQ and chose a recipe from one of his cookbooks, Grilled Shrimp with Chili Lime Butter, a seriously easy yet cool-looking recipe because you serve the chili-lime butter in a shot glass! Genius. Since it is in ...

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It’s another episode of Good Bite, this time our topic was shrimp, which is such a biiig….wiiiide…topic! I continued my lovefest with Dr. BBQ and chose a recipe from one of his cookbooks, Grilled Shrimp with Chili Lime Butter, a seriously easy yet cool-looking recipe because you serve the chili-lime butter in a shot glass! Genius.

Since it is in a shot glass, I wonder if a splash of tequila would be appropriate in the chili-lime butter? Well, if not in the butter, then at least a shot of tequila for the chef BEFORE cooking?

Here’s our roundtable, the lovely Shauna of Gluten Free Girl and Catherine of Weelicious:

Grilled Shrimp with Chili Lime Butter Recipe

for the shrimp
2 cups ice
1 pound, shrimp, deveined
1 tsp. salt
BBQ rub of your choice
Salt and freshly ground black pepper, to taste
12 bamboo skewers, soaked in water

for the chili-lime butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons chili powder

1. Fill large bowl with ice. Add shrimp, cover with water, stir in salt. Let shrimp soak for 10 minutes. You can soak bamboo skewers in separate container at this time. Drain shrimp and pat dry. Season shrimp with BBQ rub, or salt and pepper. Skewer shrimp (if you are pan-frying on stove, no need to skewer).

2. Melt butter in microwave or small sauce pan. Whisk in lime juice and chili powder. Season with additional chili powder and salt, as needed. Set aside, keep warm.

3. To cook:
Outdoor grill: Grill shrimp 2-3 minutes per side over medium-high, direct heat.
Broiler: Grill under broiler (6” away from heating element) 2-3 minutes per side.
Stovetop: Heat large frying pan over high heat. Add 1 Tbs. cooking oil and swirl to coat. Add shrimp to pan in single layer, not touching. Saute 2-3 minutes each side. Plate grilled shrimp with warm Chili-Lime Butter.

***

Win Diane’s Sweet Heat!

Hot topic: tail on or tail off?

So, there was a hot topic that I brought up in the very beginning of the video – so hot and controversial that it got cut out from the main segment for fear of protesting and rioting. I love tail-on shrimp. No, let me be truthful – I love tail-on, shell-on shrimp. Screw table manners, I want to lick, suck, peel and wrestle with my seafood! It’s just part of the family eating process, to eat with my hands and DEVOUR.

It’s also an Asian-thing…and a Southern thing…

Nothing makes me happier than having a big ‘ol pile of shrimp, crawfish, lobster, crabs, etc. and having to work at it! Yes, even at restaurants. BETTER at restaurants cuz I don’t have to clean up!

BUT- I get tons of emails and comments from people asking me, ” Why the seven seas do you leave the tail on the shrimp? You just have to cut the darn thing off anyways!”

Well, you know my answer…I wanna hear…what’s your opinion? Tail on or tail off?

Answer below in a comment and I’ll pick 3 random winners to win a jar of (Sorry! CONTEST OVER!)

Diane’s Sweet Heat Habanero Jams.

habanerojams

I met Diane via Twitter, and she asked me if she could send me some of her habanero jams, Sweet Heat. Hell yeah! Love them spread on crackers with a little cream cheese. Anyways, Diane is from McKinleyville, a small town in Humboldt County, California, where the redwood forest meets the Pacific Ocean. These are all hand-made in small batches. Flavor come in Blackberry Habanero, Blueberry Habanero, Peach Habanero, Raspberry Habanero and Strawberry Habanero.

dianes-sweet-heat

I love her jams so much that I’m buying these for you guys! Three winners will get a jam of their choice, my treat. I’ll pick winner on July 24th. CONTEST OVER!

UPDATE: The winners of the random drawing are:

LIZZIE LONGNECKER “I swear I’m not lazy, but…. tail off :)

IOWA FOOD GEEK “leave ’em whole! as long as they are fresh and as big as the palm of my hand, I’m a happy happpy woman.”

TNLOCAVORE “Tail-on but I’ll be completely honest. I’m a little squeamish about shrimp with the veins in. It’s trauma from childhood. Shrimp veins are full of shrimp poop, the reason why fig newtons are crunchy are because they have bugs in them and raisins in rice pudding are really big ticks! As much as I try to get past those ideas planted in my impressionable young mind, they still creep me out to this day.”

Congrats! Look for an email from me!

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Dr. BBQ’s Famous Baby Back Ribs http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html http://steamykitchen.com/4034-dr-bbqs-baby-back-ribs.html#comments Sat, 13 Jun 2009 22:56:58 +0000 http://steamykitchen.com/?p=4034 [imagebrowser id=17] Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out. You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal. But no, ...

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Lots of photos above in the slideshow – we’ll show you how to fold the tin foil to encase the ribs so that the apple juice/honey doesn’t spill out.

You think that a food enthusiast like me and a beef aficionado like my husband would have already dived deep into the black, charred world of charcoal.

But no, I must confess that, until this weekend, we’ve been tethered to an ugly white liquid propane gas tank I’m always scared will explode on the car ride home. So I make my husband drive 20 mph and avoid speed bumps and curbs. Which makes our drive to the market to refill the tank just about as boring and uneventful as the third time ’round It’s a Small World at the Magic Kingdom.

I had never been interested in charcoal because anything that contributes to or directly causes my pile of laundry to increase is a no-no in my home. Just looking at an open bag causes my skin to break out in housewifery hives.

Recently, my good friend, Ray Lampe, aka Dr. BBQ, came over with a nice little present for me: a Big Green Egg. He also lugged in a bag of charcoal and some hickory, but I didn’t whine about the black glitter on the carpets. Nor did I obsessively dab at my husband’s shirt with the bleach pen. When you’ve got Dr. BBQ in your home, you just let him do his thing.

Ray taught us the basics of barbecuing and how to use the Big Green Egg, which looks more like a bomb shelter than a grill. The smoked salmon came out silky with the perfect hint of hickory (though Ray says for salmon, cherry or alder wood chips are best). When it came time to grill our steaks, the flames shot straight up. Oops, that was my fault. I’m used to lubing the steaks with cooking oil to coax some flame action from our regular lame-o grill.

Ray left the Egg for us, and we’ve put it to use every night since. I’m considering spray-painting the darn thing hot pink in case he comes back to get it. I really can’t see that man rolling a Big Pink Egg to championship barbecue competitions.

drbbq <– THIS IS DR. BBQ. He knows his shit. Ray has authored these books:

dr-bbq-road-tripdr-bbq-all-year-long
dr-bbq-big-time-cookbooknfl

and Ray is the reason I’m 1 degree away from Justin Timberlake (Ray is the executive chef of Southern Hospitality, Timberlake’s restaurant)

big-green-egg <– THIS IS THE BIG GREEN EGG. It’s ugly. I love it.

Dr. BBQ’s Famous Baby Back Ribs Recipe

Featuring the Big Green Egg

3 slabs baby back ribs, membrane on back of ribs removed
2 cups honey
1 1/2 cups apple juice
2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor. Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. Flip the ribs and cook another hour. Remove the ribs to a platter.

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.

1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Dr. BBQ Cookbook Giveaway

dr-bbq-big-time-cookbook

I’m giving away a signed copy of one of Dr. BBQ’s Big Time Barbeque Cookbook. Just comment below and tell Dr. BBQ: GAS OR CHARCOAL? (and why!?) until June 21st to enter. This book can be yours and lovingly signed by the man himself.

My email subscribers get a bonus entry (just enter twice – just type in “I’m an email subscriber” in your bonus entry). Want to be an email subscriber? There’s a signup form on the right in the sidebar.

CONTEST OVER!

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Tofu and Soba Noodles with Lemon Ginger Dressing http://steamykitchen.com/3112-tofu-and-soba-noodles-with-lemon-ginger-dressing.html http://steamykitchen.com/3112-tofu-and-soba-noodles-with-lemon-ginger-dressing.html#comments Thu, 16 Apr 2009 02:45:21 +0000 http://steamykitchen.com/blog/?p=3112 If Heidi Swanson, cookbook author – Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking and food blogger of www.101cookbooks.com says that this is one of the very best recipes, you’d better believe it. In fact, you might as well cut this article out and make it this week. Heidi specializes in whole, natural foods, ...

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tofu-soba-noodles-lemon-ginger-dressing1

If Heidi Swanson, cookbook author – heidi-swanson Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking and food blogger of www.101cookbooks.com says that this is one of the very best recipes, you’d better believe it. In fact, you might as well cut this article out and make it this week. Heidi specializes in whole, natural foods, the good-for-you recipes that you probably can use more of. The original version of this recipe is from a quaint restaurant in San Francisco called Pomelo. “Otsu” is the name of this dish on their menu, and it means ” strange; quaint; stylish; chic; spicy; witty; tasty.”

If you don’t like tofu, this recipe is also great with shrimp. Season the shrimp with salt and pepper, grill two minutes each side or until cooked through.

I could also tell you that I made this again last night and tossed in leftover, KFC cold fried chicken, but then I think Heidi would be kinda upset at me.

tofu-soba-noodle-lemon-ginger-dressing-0071

Tofu and Soba Noodles with Lemon Ginger Dressing

(a.k.a. Otsu)

Recipe adapted from Heidi Swanson www.101cookbooks.com who adapted it from Culture & Cuisine Magazine who got it from Pomelo Restaurant. I love how recipes evolve and get passed on! I’ve changed the recipe slightly…enjoy!

You’ll want to get firm or extra-firm tofu for this recipe – any softer will just crumble in the frying pan.


For the dressing:

Grated zest of 1 lemon
1 inch section of ginger, peeled and grated
1 tablespoon honey
3/4 teaspoon Asian chilli powder (or cayenne)
1 tablespoon freshly squeezed lemon juice
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons grapeseed oil (or olive oil)
1 tablespoons toasted sesame oil

12 ounces dried soba noodles
1 tablespoon cooking oil (whatever oil you use above in the dressing is fine)
12 ounces extra-firm nigari tofu
1/4 cup toasted sesame seeds

To make the dressing, combine all the ingredients except for the oils in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.

Bring a large pot of water to a boil and cook the soba noodles until just tender, then drain.

While the noodles are cooking, drain the tofu, pat very dry and cut into 1-inch cubes. Heat a nonstick frying pan over medium high heat and when hot, pour in the cooking oil. Add the tofu cubes in one layer. Cook for 1 minute until browned, toss gently and continue cooking until all sides are golden brown and firm.

In a large mixing bowl, combine the soba with about 2/3 cup of the dressing and the sesame seeds. Toss until well combined. Add the tofu and toss again gently.

Serves 4 for lunch or as part of multi-course meal

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Grilled Fish Tacos with Roasted Corn and Pepitas http://steamykitchen.com/1528-grilled-fish-tacos.html http://steamykitchen.com/1528-grilled-fish-tacos.html#comments Fri, 10 Oct 2008 12:25:40 +0000 http://steamykitchen.com/blog/?p=1528 I’m currently in Mexico at the beautiful ClubMed Ixtapa resort with my good friend, Diane of WhiteOnRiceCouple and my brother. It would be silly to call this a “work trip,” since we’ve done more relaxing, napping, eating and drinking than actually working, but I guess that’s the whole point of ClubMed, right? They’re hosting us for a wonderful Food and ...

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Grilled Fish Tacos with Roasted Corn and Pepitas

I’m currently in Mexico at the beautiful ClubMed Ixtapa resort with my good friend, Diane of WhiteOnRiceCouple and my brother. It would be silly to call this a “work trip,” since we’ve done more relaxing, napping, eating and drinking than actually working, but I guess that’s the whole point of ClubMed, right? They’re hosting us for a wonderful Food and Wine festival and I’ll be posting more when I return. In the meantime, enjoy this recipe for Grilled Fish Tacos with Roasted Corn and Pepitas.

***

All my friends from “not-Florida” and are gushing about their cozy Fall dishes, how it’s time to break out the dutch oven and that finally, they can start wearing boots without looking like a summer fashion faux-pas. And I’m just here loungin’ in my swimsuit, sipping iced tea, toes dangling a $3 flip-flop and beaming from ear to ear, gently shaking my head.

Don’t get me wrong, I love long braises and warming stews, but Fall is just starting to breeze in and it’s still too damn hot to turn my kitchen into a sauna. Fall is finally grilling time. Oh, sure, we grill plenty during the summer, but pity the poor person with grilling duty outside in the middle of the sweltering, suffocating summer heat, which usually is my husband. It’s worse especially when we have a dinner party and I have to hand him his sunglasses, hat, sunscreen and a mountainous platter of foods to be grilled.

I get the glare. He heads outside.

And then we air-conditioned folks feel all guilty for leaving the lone man outside (but not guilty enough to join him), huddle right in front of the patio sliding glass door and give him the occasional smile-nod and thumbs up to make him feel like he’s still part of the party.

Fall is time when that dinner party heads outside, guests hover around the smoking grill, husbands gets the congratulatory slaps on the back, beers are passed around and all is well and dandy. That is…until I am forced back inside the very lonely kitchen to finish off a dish on the stovetop that couldn’t be grilled and to assemble that salad last minute so it can be served chilled.

My husband strolls towards the glass door, entourage behind him, raises his drink towards me and smirks.

***

Grilled Fish Tacos recipe

Grilled Fish Tacos with Roasted Corn and Pepitas Recipe

Buy firm fleshed fish at leat 3/4″ thick, otherwise the fish will come apart on the grill. If using thinner fillets, cook the fish in a frying pan. You can still stay outdoors – just use your frying pan directly on the grill grates. To prevent the fish from sticking to the grill grates, make sure your grates get a good scrubbing. You can also pour a little oil on a wad of paper towels and wipe on the grates. The fish will be coated in some olive oil to also prevent sticking. This recipe was inspired by Jim of The Lucky Pelican in Lakewood Ranch, where I had the best fish tacos outside of San Diego.

Recyclable plates made of pressed fallen leaves from Verterra. These biodegradable plates are so cool – they are oven, microwave and dishwasher safe. Time.com has a slideshow on how they are made.

1 1/2 pounds firm fleshed fish fillet, 3/4 inch thick (I like grouper or mahi-mahi)
3/4 teaspoon garlic salt
1/2 teaspoon paprika
2 teaspoons olive oil
1 ear corn, shucked
1 large tomato, 1/4″ dice
1/4 teaspoon salt
1 tablespoon finely chopped cilantro
8 corn tortillas
1/2 cabbage, shredded
2 limes, cut into wedges
1/4 cup pepitas or roasted pumpkin seeds

For the sauce (stir together)
1 cup light sour cream
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon ancho chili powder (substitute with regular chili powder)

Preheat your outdoor grill. Cut the fish into 8 thick strips, about 1″ wide x 4″. You’ll be using 1 fish fillet per taco, 2 tacos per person. On a plate or bowl, toss the fish with the garlic salt, paprika and olive oil. Brush a bit of the oil onto the corn on the cob. Grill the corn on the grill over direct heat, rotating a few times.

Three minutes after starting the corn, it’s time to grill the fish for 2-4 minutes each side, depending on thickness of the fish. During the last 2 minutes of grilling, throw the corn tortillas on the grill, flipping halfway. The corn, fish and tortillas should be ready around the same time.

Use a serrated knife to cut the kernals off the cob. Toss with the tomato, salt and cilantro. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, grilled corn/tomato, a squeeze of lime and a sprinkling of pepitas.

Serves 4

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Salmon with Blackberry Brandy Sauce http://steamykitchen.com/1338-salmon-with-blackberry-brandy-sauce.html http://steamykitchen.com/1338-salmon-with-blackberry-brandy-sauce.html#comments Thu, 21 Aug 2008 06:08:58 +0000 http://steamykitchen.com/blog/?p=1338 The ebony-blue, bursty blackberry fruit was just too pretty to pass up at the market the other day, so I picked up 2 pints to experiment with. I was thinking: Sauce. Brandy. Salmon....

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Salmon with Blackberry Brandy Sauce

The ebony-blue, bursty blackberry fruit was just too pretty to pass up at the market the other day, so I picked up 2 pints, one for breakfast (plain yogurt with a generous drizzle of honey and then topped with the berries) and the other pint to experiment with. I was thinking: Sauce. Brandy. Salmon.

But that night, disaster. Three times I had failed to concoct a stellar sauce. First, too candy sweet, then too annoyingly seedy and the last attempt, I had accidentally added brandy in twice, way too boozy. With no more blackberries to play with, what’s a defeated cook to do, but collapse in a pathetic, wilted heap on the kitchen floor and slam shots of the last tragedy. I gave up.

“Ay ya…young grasshoppa, learn from your mistakes, you will.” Okay, so sure, that voice sounded more Yoda than Confucious, but I really did stop and think about what is that one thing that makes someone a great cook. Because it’s not culinary education (Me ain’t got none), experience in a restaurant (never worked at one before), nor is it the ability to follow recipes to the “T” (can barely color inside the lines, much less follow instructions.)

And then it came to me after trickling down the last bit of blackberry sauce. The element that I was missing was that sour tang, a bright note to cut the sweetness in the sauce and tame the saltiness of the fish. “Ah-ha, grasshoppa! Balance flavors, you must.” The reason why Thai and Vietnamese food is so appealing is that every single dish is a harmonious balance of sweet, salty, sour and spicy, or as it’s known and easy to remember, the “four S’s”

I grabbed the kids and took off to the market to buy more blackberries, returned home and tried again. Pachinko! Sauce, splendidly harmonized in my Salmon with Blackberry Brandy Sauce.

Salmon with Blackberry Brandy Sauce

I like to stir in the fresh blackberries last, to prevent the delicate but seedy fruit from breaking up in the Blackberry Brandy Sauce. This is also a great sauce for pork chops, or if you’re vegetarian, try this over thick slices of cauliflower “steak.” Slice a head of cauliflower into 3/4 inch thick slices, so that they resemble big, thick, roundish slabs. 1 slab per person. Season and pan fry each side for 2 minutes (you might have to use 2 frying pans) in a bit of olive oil until golden brown. Bake at 250F for 10 minutes until the center can be pierced easily with a fork. Remove, tent and continue on with recipe below to make the Blackberry Brandy Sauce.

Salmon with Blackberry Brandy Sauce

Salmon with Blackberry Brandy Sauce

4 salmon fillets, about 1 inch thick and 6 ounces each
kosher salt and freshly ground black pepper
1 tablespoon cooking oil
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/4 cup water
2 tablespoons balsamic vinegar
2 tablespoons seedless blackberry preserves
3 tablespoons brandy
1 pint fresh blackberries
1 1/2 tablespoons butter
3/4 teaspoon kosher salt

Lightly season the salmon with a pinch of salt and pepper on each side. In a frying pan over high heat, add the cooking oil. When the oil is very hot, add the salmon fillets, not touching. Fry for 2 minutes, flip the salmon, turn the heat to medium, cover and let cook for an additional 2-3 minutes or until the salmon is just slightly rare in the middle. Cook an additional minute if you like your salmon cooked all the way through. Remember the residual heat will continue to cook the salmon further after you remove from heat. With a spatula, remove the salmon to a plate and tent loosely with tin foil to keep warm while you make the sauce.

Return the same frying pan on medium heat (you should have some juicy bits and oil still clinging to the pan) whisk together the mustard, chili powder, water, vinegar and blackberry preserves. When the sauce is bubbling nicely, pour in the brandy and whisk. Simmer for 3 minutes until the sauce thickens to coat the back of a spoon. Stir in the blackberries and the butter. Stir to melt and incorporate the butter. Taste the sauce, you may want to season with the 1/2 teaspoon of salt if you are using unsalted butter. You can also an additional 1/2 teaspoon blackberry preserves if the blackberries are puckery tart. Too sweet? Add another 1/2 teaspoon of balsamic vinegar. Pour over the salmon and serve.

Serves 4

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Fried Green Tomato Salad with Sweet Chili Dressing + Menu For Hope http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html http://steamykitchen.com/216-fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope.html#comments Mon, 10 Dec 2007 05:21:56 +0000 http://steamykitchen.com/blog/2007/12/10/fried-green-tomato-salad-with-sweet-chili-dressing-menu-for-hope/ Because I live in one of the hottest states in the United States, and by "hot" I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco ...

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Fried Green Tomato Salad with Sweet Chili Dressing

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as spinach in a fry pan. In the summer, I curse the humidity, especially when my friends back in San Francisco brag about having lunch alfresco on happy-sunshiney-afternoons. But then along comes December, and guess what. I am still growing tomatoes, gardening in shorts and a tank top in almost 80F degree weather. Love it.

Na na na na boo boo!

In October, I bought a few Earthboxes – and began growing 3 tomato plants, lettuce, herbs, cauliflower, peppers and broccoli. The tomatoes took off like like a dog in heat and within weeks grew to 3 ft tall with a gazillion flowers. That’s the beauty of the Earthboxes…low maintenance…high productivity. Kinda like me, right Scott?! :-)

Anyways, they grew so friggin’ fast that one day I came home to find all 3 tomato plants toppled over because the wire trellis couldn’t support the plants’ weight. One plant broke and therefore the 2 months of tomatoes which i had lovingly massaged, sang to and kissed, were left dangling helplessly on the stem. The other plants were ok, so today Scott built a massive wooden trellis system, about the size of a small bathroom just for them to “grow into.” I really should take a photo for you (next time).

18 small green tomatoes…perfect for Elise’s Fried Green Tomato recipe paired with my Sweet Chili Dressing and home-grown greens. These green babies are goin’ out in style.

I have another Earthbox just dedicated to different kinds of salad greens – our little family can’t keep up with all the lettuce we are producing. I’ve become a lettuce-pusher….presenting bags of lettuce and herbs to my friends every time I visit. This Fried Green Tomato Salad with Sweet Chili Dressing was so satisfying that I have a feeling that many of the remaining tomatoes will be plucked before ripening. Panko breadcrumbs were a perfect breading – so incredibly light yet packs a massive crunch when fried…..continued….

Fried Green Tomato Salad

pssst….I forgot to drizzle with the Sweet Chili Dressing before taking the photo.

Yum
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Fried Green Tomato Salad with Sweet Chili Dressing

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Screen Shot 2014-02-26 at 3.02.13 PM

adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup panko breadcrumbs
1/4 cup olive oil
1 tsp kosher or sea salt
1/4 tsp fresh ground pepper
large pinch of chili powder
salad greens

Directions:

1. Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.

2. Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.

Sweet Chili Dressing

1 tbl bottled sweet chili sauce (I use Mae Ploy brand) Sweet chili sauce
1 tbl tomato ketchup
1 tsp olive oil
1/2 tsp sesame oil
1 tbl sugar
1 tbl water
1 tbl lime juice
1 tsp minced cilantro leaves

Combine ingredients and mix well.

The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!


***

Menu for Hope

Menu for Hope

This is my first year participating in Menu For Hope, and rather than me and my chinglish fumble a description, here is the program, from the words of the founder herself, Chez Pim:

“Menu for Hope is an annual fundraising event in support of the UN World Food Programme.  Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born.  In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.

Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes.  For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice.  This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià, dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime’s worth of cooking curiosity.  You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves.  All you need is $10 and a bit of luck.

We may never eradicate hunger from the face of the earth, but why should that stop us from trying?”

Our East Coast host is Serious Eats, one of my fav food sites. Come support the worthy cause and see the full list of prizes!

My donation is 1 ounce of saffron threads from Saffron.com. This, my friends, is an entire ounce – more than you can ever use!  The prize code is UE-05.

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