Archive for the ‘Culinary Adventures’ Category
Seafood Curry
Posted by jake | Filed under Culinary Adventures
Ingredients:
- 14 oz coconut milk
- 2 tbsps curry paste
- 1/2 cup pumpkin pureed
- 1/4 cup water
- 3 tbsps fish sauce
- 1 tspn brown sugar
- 1 bunch basil leaves
- 6 lime leaves or 1 lime juiced
- shrimp and fish
- 3 tbsps olive oil (or palm oil)
- 1 green pepper
- 1 cup peas
- 1 chile pepper
Vegetarian Dumplings
Posted by jake | Filed under Culinary Adventures
Ingredients
- fake ground beef
- asparagus
- basil
- onion
- scallions
- fennel
- garlic
- snap peas
- red cabbage
- wonton wrappers
- butter
- one egg
- soy sauce
Soba Noodle Soup with Poached Egg And Avocado
Posted by jake | Filed under Culinary Adventures
Ingredients:
vegetable broth
soba noodles
shaved fennel
mushrooms - Crimini or Shitake
chives
garlic
ginger
egg
avocado
snow Peas
Baccala Salad
Posted by jake | Filed under Culinary Adventures
Ingredients:
dried salt cod
fennel
red onion
green olives
cherry tomatoes
garlic
celery
chile peppers
parsley
Soba Noodles: Part Two
Posted by jake | Filed under Culinary Adventures
Seared Salmon With Golden Beet Chutney And Greens
Posted by jake | Filed under Culinary Adventures
Salmon Marinade:
Ponzu Sauce
Soy Sauce
Whiskey
Olive Oil
Mix marinade ingredients and place salmon fillet in a zip-top bag with marinade and refrigerate for 2-4 hours. The citrus-based ponzu sauce will begin to cook the salmon.
Golden Beet and Pineapple Chutney:
Cut raw beets in half, place in pan with 1/2 inch of water and cover with tin foil. Roast beets at 400 degrees for 40-60 mins or until tender. The skin should be ready to fall off. Peel skin off and dice.
Dice some fresh pineapple and combine with the diced beets. Add a bit of apple cider vinegar, salt and pepper.
Drain the juice from the pineapple/beet chutney into a skillet and add minced garlic and ginger and a little olive oil. Sauté garlic and ginger and then add minced onion. Once the onion is no longer raw add the diced pineapple and beets and cook for a moment on low heat.
Wash the beet greens and strip and discard the stems. Sauté some more minced garlic in olive oil and then add the beet greens. Sauté the greens until soft, adding splashes of soy sauce, apple cider vinegar, and pinches of salt, black pepper and onion powder. Remove from pan and sprinkle with sesame seeds.
Place the salmon fillet in a baking pan with the marinade. Spoon some chutney in around it and bake at 450 degrees for 4 minutes. Remove the fillet from the oven and rub with cane sugar. Place face down in a frying pan on high heat to crystalize the sugar and sear the salmon.
Roasted Eggplant and Goat Cheese Sandwiches
Posted by jake | Filed under Culinary Adventures
For roasting sauce mix olive oil, soy sauce, apple cide vinegar, maple syrup, salt and black pepper. Slice an eggplant lengthwise, place in roasting pan and coat with sauce. Roast in oven at 400 degrees for about 20-25 mins (until soft).
Remove from oven and brown on high heat in frying pan for one minute per side.
Toast some crusty rolls and combine eggplant with some fresh goat cheese, sliced onion and sliced tomato.
Soba Noodles with Dipping Sauce
Posted by jake | Filed under Culinary Adventures
Thanksgiving Sushi Bonanza
Posted by jake | Filed under Culinary Adventures
Ingredients from Nijiya Market:
- Sashimi Salmon
- Sashimi Red Snapper
- Sashimi Maguro Tuna
- Pickled Ginger
- Sushi Nori
- Hiyashi Wakame (Seaweed Salad)
- Nishiki Sushi Rice
- Avocado, Carrot and Cucumber
Japanese Style Buffalo Tofu
Posted by jake | Filed under Culinary Adventures
This is a tasty vegetarian alternative to buffalo wings that still qualifies as junk food.
Ingredients:
- 1 block of extra firm tofu (about 14 oz.)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tbsp butter, melted
- 4 tbsp hot sauce (like Frank’s Redhot)
- Flour
- Panko Japanese style bread crumbs (aka tempura flakes)
Instructions:
- Press one block of extra firm tofu to remove as much moisture as possible.
- Slice into triangles and fry on high heat until both sides are slightly browned. Olive oil, canola oil and vegetable oil all work fine.
- Beat one egg and combine with 2-3 tbsp water and 1/2 teaspoon of salt.
- Coat each tofu triangle in flour, then dip in egg mixture and roll in panko breadcrumbs.
- Fry on high heat again until both sides are crisp and browned.
- Combine paprika, black pepper, melted butter and hot sauce.
- Dip each triangle in buffalo sauce, serve with blue cheese dipping sauce and ENJOY!