Monday, November 29, 2010
I.love.fried.rice. Yes I do! Honestly, that's about the only thing I get when I go to a Chinese restaurant, or Japanese Steak House. Sometimes I get the spicy Mangolian beef, or the Chicken and Broccoli, but I ALWAYS get some fried rice. I don't even need them to put beef, shrimp, or chicken in it. This dish is so deliciously flavorful that it doesn't need any of those things.
I have tried for many years to make Chinese-style fried rice.....but to no avail. In my opinion, no one can make fried rice better than the Chinese. And I don't know why. But it is a true gift. It must be the wok that they use or something. Or maybe its the.......**sigh** never mind. I'll give myself a headache trying to figure out their secret.
Anyways, once I finally stopped trying to get the exact flavor in my fried rice that I taste at the Chinese restaurants, and just made my own version of the dish...I finally came up with a recipe that I like.
I threw in the left-over salmon from the previous recipe to add a little "somethin-somethin". Pretty much any left-over meat, chicken, or seafood can be used in this recipe. Trying to get rid of some vegetables too? Throw those in as well!
**if you have a nut allergy, use canola/vegetable oil to saute & omit the sesame oil at the end**
Thursday, November 25, 2010
Since my last post was called "I Love Salmon"....and me being the weirdo that I am didn't give you a salmon recipe...I figured I would post one really quick! It is a moroccan spiced salmon with a harissa vinaigrette served over cous cous. Harissa is an African hot sauce made with chilies, tomatoes, and spices. It is delicious as a marinade, sauce, or in this case, a vinaigrette.
I made this recipe while I was shooting a cooking video for an event I was doing a couple months ago. It turned out beautifully.
When making this dish, or any salmon dish for that matter, it is best to use fresh Wild Alaskan Salmon. It costs a couple dollars more a pound than Atlantic Salmon, or other types, but it is well worth it. I love my salmon with the skin on. For this dish you can leave the skin on, or have your fish monger take it off.
To add a little 'pizazz' to the cous cous, just follow the instructions on the packet. Then saute fresh vegetables, such as zucchini, red peppers, and mushrooms and add them to the cooked cous cous.
It's a lot of ingredients, but this meal can definitely be started and finished in 10-15 minutes (not including the time the salmon is marinating of course).
Wednesday, November 24, 2010
I LOVE SALMON!
I really do! At one point, I would eat fresh salmon from the Dekalb Farmers Market about 3 times a week. But cleeeaaaaarly I didn't have the funds for that lavish lifestyle....and I shortly realized that I had to cut back on my salmon intake. Oh what a sad day that was.
Actually, it was my "salmon day" the other day, and it was delicious. Yummy!
I know the title of this post is "I Love Salmon", but what I really want to share is the simple green bean recipe that I made to go along with the fish. It has fresh ginger, tomatoes, sesame oil, and it is a great new way to try and cook fresh green beans (a.k.a. french beans, a.k.a. haricot verts). I'm not going to include the salmon recipe because it was very basic (salt, pepper, and I think that was it). I served it with yellow rice.
**I use nut oils in this recipe (sesame and peanut), but regular canola oil will be fine if you have a nut allergy**
SAUTE WITH GINGER AND GARLIC
ADD TOMATOES AND STOCK
Sunday, November 14, 2010
Kale is an extremely nutritious vegetable. It has powerful antioxidants, and is an excellent source of beta carotene, vitamins K & C, and calcium. It is also believed to have anti-cancer properties. But Kale scares a lot of people. If it is not cooked properly, it can taste very bitter and unpleasant. For this reason, I NEVER tried to cook kale. I just kept hearing too many negative comments about this misunderstood vegetable.
But then....I learned the secret to kale. Really, this is the secret to many green vegetables. For a while, I prided myself on being one of the few people who can make a "mean kale dish"! People would say "Oh my goodness, this actually tastes good. I've never had kale that tasted good! What's you secret?" Well, now I'm going to stop being so stingy and share my secret with you all.
ACID....specifically for this ingredient, fresh lemon juice. I do not know the "scientifical" reason as to why lemon can take a bitter green vegetable and turn it into something beautiful. But it works, so I'm rolling with it.
Actually when you think about it, we use acid in a lot of our green vegetables. When you cook collard greens, turnips, or mustard greens....don't you add a little vinegar (I use apple cider vinegar) to the cooking liquid?? Most people I know do. But we probably never knew why we added it. My mom put vinegar in her collards because her mom did, so now I put vinegar in my greens.
Well, now I know it's not just because of the nice "apple cidery" flavor it adds to the greens. It's also because it takes the bitterness out of dark leafy green vegetables and turns it into a healthy side dish that you actually want to eat. I also squeeze fresh lemon juice in my sauteed broccoli, and sometimes when I'm cooking fresh green beans.
I'm going to share a kale recipe I made the other day. You can make it in about 10 minutes.