Fishing for Compliments! Panko-Crusted Salmon

FISHING FOR COMPLIMENTS!  Panko-Crusted Salmon

So as we have jetted around the world, experimenting with wonderful new recipes, I thought it was time to get simple and bring it back home for a pit stop.  One of my favorite types of fish is salmon.  I love the color, the flavor and the versatility.  Last night as I was communing with this beautiful piece of fresh fish I had bought the night before, I wanted to mix it up a bit.  I was looking for a dish that was simple, yet creative and tasty.  I typically will grill or broil my salmon.  Occasionally I will simply bake it with some lemon and garlic, but last night I was inspired to do something quick, easy and new (for me at least).  I scoured my pantry and found some panko bread crumbs and  thus the quest began.  I pulled together a dish that took me about 30 minutes from start to end!!!  What could be better after a long days work? This is my take on panko encrusted baked salmon with asparagus.  Enjoy!!




PANKO ENCRUSTED BAKED SALMON with ASPARAGUS

1 piece fillet of salmon about 1/2-3/4 lb
1 cup Panko Bread Crumbs Japanese Style (you can use regular breadcrumbs as well but panko gives it a nice crunch and is lighter)
2 tablespoons light mayonaise
2 teaspoons mustard (I used a combo of spicy dijon and honey mustard, experiment here with what you like.  You can also use 1/2 mayo and 1/2 light yoghurt)
1 lemon
2 tablespoons butter
1/2 cup parmesan cheese (or any cheese of your choice)
TO TASTE:
chipotle powder
paprika
pepper
salt

Preheat oven to 375 º F
1.)  Wash fish and place in a Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry just large enough to hold the fish.  Dry fish, drizzle with lemon juice of half a lemon.
2.)  Melt butter in a small saucepan and add the panko.  Brown panko lightly, mixing the butter and panko well.  Add mayo, mustard and spices as well as the juice of the remaining half lemon and mix well.
3.)  Cover salmon with the panko mixture and pack down lightly, making sure fish is completely covered.  Sprinkle cheese on top.
4.)  Place baking dish with fish in oven and bake for about 20 minutes til crust is nice and browned.
5.) Remove from oven and let sit for a few minutes then serve.

ASPARAGUS with lemon butter

1 lb asparagus, fresh

2 tablespoons butter
1/2 lemon
salt, to taste
pepper, to taste

1.)  Place asparagus in pot of water and bring to a simmer.
2.)  When asparagus is tender to the fork, drain, add butter, salt and lemon.  Serve immediately or asparagus will change color from the lemon.

Chào đón! Rất ngon Thit Bo Luc Lac ! VietNamese "Shaking" Beef

Chào đón! Rất ngon Thit Bo Luc Lac ! 

Welcome! Have some delicious Vietnamese"Shaking" Beef!

Chào đón to VietNam!  In my attempt to keep things fresh I thought we would go halfway around the world to VietNam and try a quick and flavorful dish called thit bo luc lac or VietNamese Shaking Beef.  The shaking beef part comes from the motion you make when you cook the beef in the wok. You make a shaking motion to keep flipping the beef so it doesn't burn on the high heats used for woks.  I was intrigued by its simplicity and yet the flavors will blow you away.  Serve with rice or on a bed of watercress which is traditional for meals or you can even serve as an appetizer with the traditional dipping sauce, muoi tieu chanh or salt, lime and pepper sauce.  The flavor of the dish comes from all the ingredients you use for the marinade.  It is definitely a fun dish to make and I think quite versatile.  You can stick with the original more traditional recipe or you can always experiment with more heat or sweet as you choose.  Remember to just keep tasting and do everything A TASTE AT A TIME!  

Thưởng thức! Enjoy!

Serves 4 with 2 or 3 other dishes

1 1/4 pound tri-tip (bottom sirloin/culotte) steaks (any good beef will work here; if you marinade the beef overnight it will help tenderize the tougher cuts)

Marinade:
1/2 tsp black pepper
1 1/2 tsp sugar
2 cloves garlic, minced (you can never use enough garlic in my opinion! I would opt for more than 2 cloves here)
2 Tblsp Oyster Sauce
1 tsp Vietnamese-Style Fish Sauce (the best kind to use is phu quoc type made with all anchovies; this can be pungent so taste, taste, taste! )
1 Tblsp light Pearl River Bridge Superior Light Soy Sauce  (I use both light and dark soy sauces for extra deep color and a richer flavor.)

(for a bit of heat and a more northern VietNamese flair add some dried hot chili peppers)

Garnish:
1 shallot, thinly sliced (1/4 cup total) (I prefer red onions though shallots have a more refined flavor.  Experiment with both and see which you prefer)
1 1/2 tsp sugar
1 or 2 pinches salt
3 to 5 cracks black pepper
1 1/2 Tblsp Unseasoned Rice Vinegar
2 Tblsp water

watercress, use only the tender leafy parts (get rid of the hard stems and arrange in a nice bed on which to place the finished beef cubes.  This is both for color and the eye as well as the freshness and coolness of the watercress flavor)
2 Tblsp canola or peanut oil

1. Trim excess fat from the beef and cut into small, relatively uniform cubes. In a bowl, (I like to use a Ziploc Quart Freezer Bags here; it is easier to store and toss) combine the pepper, sugar, garlic, oyster sauce, fish sauce and soy sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes (minimum) or up to 2 hours (you can even go overnight for tougher meat).

2. Put the onion in a strainer and rinse under water for about 10 seconds to reduce some of the harshness. In large mixing bowl, combine the sugar, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the onion (and set aside to pickle)

3. Heat the oil in a wok or large skillet over high heat. Add the beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear the other side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare.

In between shakes, toss the onion and transfer watercress onto a platter or serving dish. When the beef is done, pile the beef on top of the watercress, (garnish with your pickles onions) and serve immediately with lots of rice.

(If serving without the watercress, opt to present the beef with a side of salt, pepper, lime dipping sauce (muoi tieu chanh) to dip the cubes in)

(adapted from www.vietworldkitchen.com)

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¿Qué vola contigo? ¡Bienvenidos a Cuba!: Arroz Con Leche Cuban style

¿QUE VOLA CONTIGO? ¡Bienvenidos a Cuba!:  

ARROZ CON LECHE CUBAN STYLE

Let's head on over, 90 miles south from Key West, to CUBA! One of the most diverse cultures in this hemisphere. Former playground of the rich and famous up through the 1950s, Cuba has a rich and interesting culture. From the music to the foods to the Arts and let's not forget it's colorful leader. It is steeped in mystery for Americans ever since the embargo... but I thought I would bring a little bit of sweetness from Cuba to your homes. One of the all time favorites and standby desserts, ARROZ CON LECHE! Nothing could be more comforting and yet interesting. Spice it up with fragrant citrus and spices such as cinnamon, nutmeg, cloves or even cardamom or make it adult with liqueurs such as Cointreau™. Experiment with this easy yet impressive dessert from the heart of the Caribbean ... and don't worry this won't be the last time I bring you a treat from Cuba!

Arroz con Leche

INGREDIENTS:

1 cup rice (short grain) (you can also use medium grain here if you prefer)

2 1/2 cups water

a pinch of salt

1 cinnamon stick

3 strips of lemon peel (or zest) (I also add some orange peel for flavor; if you really want to make it adult add a hint of Cointreau™ Orange liqueur)

1 can sweetened condensed milk (this adds the Carribbean flair!)

1 can evaporated milk

1 tsp vanilla

2 tsp sugar

grated cinnamon and cinnamon stick for garnish (you can also use a bit of grated nutmeg and clove for a spicier taste)

DIRECTIONS:

1) Wash the rice to get rid of the starch. Place the rice in a large saucepan/bowl, cover with water and swirl around. The water will get cloudy. Pour out the cloudy water, use a strainer to keep the rice in the pot. Repeat 3 or 4 times until the water is clear.

2) In a saucepan, over high heat, mix the following ingredients: rinsed rice, 2 1/2 cups water, cinnamon stick, lemon peel (OPTIONAL: add cloves and nutmeg, Orange peel and Cointreau™ if you want the alcohol to evaporate) and a pinch of salt. Bring to boil.

3) Reduce heat, cover and simmer until water is mostly absorbed and rice is tender. About 15 to 20 minutes.

4) Remove cinnamon and lemon (an orange rinds as well if you used them).

5) While the rice is cooking whisk together the condensed milk, evaporated milk and the vanilla. (if you want to have the alcohol in a purer form, ie adult Arroz con Leche, then add it to the milks)

6) Stir the milk mixture into the cooked rice.

7) Cook uncovered over medium low heat, stirring occasionally until liquid is mostly absorbed and you begin to see the texture of the rice as the liquid becomes absorbed. The mixture will take on a slightly caramel color – (THIS IS A GOOD THING. =D.) Stir in sugar.

8) Remove from heat and spoon into individual serving dishes. Sprinkle with cinnamon and chill for about an hour before serving.

I Feel The Rains Down In Africa.... Na nga def, Senegal!

YASSA GINAAR or POULET YASSA: Na ngeen def! Bonjour! 

That's Wolof (Oulof) for Hello in Senegal!  

Today's recipe comes from across ocean in the heart of Western Africa: the former French 
colony and now independent African Democracy, Senegal.  
YASSA GINAAR or poulet Yassa is a dish hailing from the Casamence region and popular 
all over Senegal.  A spicy dish of chicken or fish marinated in lemon/lime juice and onion and then grilled and caramelized and served over couscous, foutou (or fufu) or rice.  Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region.It is simple, delicious and flavorful and has become one of my staples.  Below is the recipe I use but remember to always experiment with more or less flavor.  

Salaam aleekum!  

YASSA GINAAR or Poulet Yassa

4 to 6 servings

Ingredients:

2 - 3 lbs    Chicken, cut into serving pieces

4- 6          Onions, thinly sliced (or julienned)-- (I use more to yield more sauce and because onions are so darn tasty!)

1-3           Hot chile pepper, minced (I use habaneros or chiles. But feel free to experiment with more heat if you like)

4 or 5       Lemons or limes, juice only (I use limes as the are more flavorful and exotic and I have found them in more of the traditional recipes)

1 cup       Water

2 tbs        Dijon mustard (optional)

1/4 cup    Peanut or vegetable oil

2 - 3 tbs   Oil

Several cloves of Garlic (Optional)  (I definitely use these)

Salt and pepper -- to season

Directions

1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together (I actually add oil to the marinade as well to coat the chicken for grilling). Refrigerate and marinate for at least 4 hours, preferably overnight. (If you are in a hurry you can marinate on your counter for an hour, but the longer it marinates the more flavorful and tender the chicken becomes)
2. Remove the chicken pieces and grill, broil or sauté them until well browned. Set aside. (Grilling is the method of choice as it lends a smokey flavor to the meat.  In Senegal, they would actually cook over charcoal. )
3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8 to 10 minutes until they are well wilted and starting to brown. ( I would sauté longer to make sure you get a nice caramel color on the onions.  Slow but sure is the way to go to avoid scorching the onions and burning them) (If you want to include vegetables include them here)
4. Add the remaining marinade to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.  (I add water as needed 1/4 cup at a time to keep the onions from scorching and the sauce form thickening too much)
5. Season to taste and serve with rice, fufu or couscous.

Yassa Ginaar Variations

• Poisson Yassa: Substitute 2 or 3 pounds of firm fish fillets for the chicken. Marinating time only needs to be 30 minutes to an hour . Grill the fish and sauté the onions. Then simmer the marinade without the fish for 10 to 15 minutes. Finally, add the marinated grilled fish and simmer for 10 minutes more.
• Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2 or 3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
• Half of the lemon juice can be replaced with vinegar. Cider vinegar works well. ( I would stick with lime juice for the flavor)
• Cubed lamb can be substituted for the chicken. The dish will need to cook a bit longer for the meat to become tender.
  

¡OLE! Guacamole, The Party Favorite!

GUACAMOLE... 

or guac as I like to call it.  Nature's perfect meal. You can add it to virtually anything you want, salads, Mexican dishes, you name it....Guacamole is certainly a versatile dish, you can do to it as you wish.  The recipe below is a basic authentic, Mexican guacamole recipe.  From there take it to new heights and snazz it up.  Get creative with it.  Add tomatoes, more hot sauce, mango, jalapeños... I will share my secrets in the notes below, if you have created something wonderfully creative please share it back in the comment section.  ¡Buen provecho!

2 ripe avocadoes

1 tablespoon finely chopped onion (I like mine chunkier)

2 tablespoons finely chopped fresh cilantro(I use more cilantro since I LOVE it!)

1/4 cup lemon or lime juice (just under 1/4 cup) (I prefer lime and I do this to taste and as a preservative to keep the avocadoes from turning brown)

salt

pepper

Cholula™ hot sauce to taste (I add other hot sauces depending on my mood, but Cholula™ is a great start... be daring here)
optional:

Jalapeños (I ALWAYS add these finely chopped...yum)
tomatoes (I always add diced tomatoes to mine)

Directions:

1  Peel avocadoes and mash in bowl.

2  Add remaining ingredients to bowl.

3  Mix well.

4  Refrigerate for at least an hour before eating. (it's hard but it lets the flavors meld together and makes it much yummier)

A Perfect Food... Crêpes

THE PERFECT FOOD... CRÊPES....

Why the perfect food, you ask? Well, crêpes are a multipurpose food. You can eat these tasty this little pancakes any time of day and night and fill them with anything your heart desires, savory or sweet. What could be better? They can be fancy or simple. You can even make the buckwheat version that are meant solely for savory foods, but the all purpose flour crêpes are just that.... all purpose. Make a batch and keep them in the fridge in a plastic baggie with a paper towel to absorb moisture and voilà, a snack when you want it. They will typically keep for at least a week I have found.

Serve crêpes with lemon juice & powdered sugar (the traditional way), jam or Nutella, or folding them around fresh sliced strawberries or smoked salmon and crème fraîche, asparagus or creamy chicken. The combinations are endless and yummy!

INGREDIENTS

• 1 cup all-purpose flour (King Arthur's™ works well)
• Pinch kosher salt ( I use regular salt)
• Pinch granulated sugar (a bit more if you are planning on making sweet crêpes)
• 1 1/2 cups whole milk ( I like to subsititute about 1/2-3/4 cup water mixed with the rest of the liquid in milk)
• 2 large eggs
• 3 tablespoons unsalted butter, plus more as needed
• 1/2 teaspoon of vanilla (I add this for sweet crêpes only)
• Lemon zest (optional for sweet crêpes)

INSTRUCTIONS

1. Place flour, salt, sugar, milk, and eggs in a blender (this is the easiest method and prevents lumps, but whipping the dough with a wooden spoon I find produces lighter fluffier crêpes). Mix on high until completely combined, about 30 seconds. Let mixture rest in the refrigerator for at least 30 minutes or overnight. (If the batter separates, mix it again just before cooking the crêpes.)
   
   
2. When ready to make the crêpes, melt about 1/2 tablespoon of the butter in a skillet (non-stick preferred) or an 8-inch crêpe pan over medium heat. Make sure to coat the bottom of the pan. Pour in about 1/4 cup of the batter ( the key here is to put in only enough to cover the pan to yield the thinnest crêpes. I am not going to lie this may take a bit of practice, so don't despair if at first you don't succeed. You may have a few casualties, but they ewill still taste good)and immediately swirl and tilt the pan to create a thin, even layer. (If the batter sets before the skillet is coated, reduce the heat slightly. The next crêpe will be better.)  Return to heat and cook until the crêpe is golden around the edges and dry in the center, about 1 to 2 minutes. Tilt the pan, sliding half the crêpe off and onto a rubber spatula. Flip both the spatula and crêpe over so that the crêpe lands back in the skillet, and cook for about 20 seconds more.
   
   
3. Slide the crêpe onto a serving plate and fold it in half, then in half again. Repeat with the remaining batter, buttering the pan as needed (after about every other crêpe).
   
   

   BONNE CHANCE & BON APPETIT!!!