Recipe Coming Soon...
Seared Salmon Teriyaki with Steamed Rice and Garlic Ginger Sesame Baby Bok Choy
Ingredients and Shopping list: 4 servings
2 # Wild, Fresh Sockeye Salmon, 6oz per person depending your personal portion size
2 Tbsp Olive oil or other cooking oil
1-2 cups of raw white or brown sticky rice
8 pieces baby bok choy, quarter, wash and drain
2 tsp toasted sesame seeds
2 tsp Chili Toasted Sesame Oil
4 garlic cloves, minced,divided
1 inch piece of ginger, peeled minced, divided
2 star anise
1/4 cup mirin
1/4 cup orange juice, freshly squeezed
1/4 cup Kikkoman panzo sauce
1/4 cup Tamari soy sauce, or some other thicker, richer soy sauce
1 TBSP corn starch
Salmon:
Remove all gristle, bones and skin from salmon, cut into either strips or blocks. You can also use salmon steaks. Get a pan hot on med high heat with about 1 Tbsp of oil in pan. When It starts to smoke add the salmon and sear about 3 minutes per side to get a good crust and not over cook it. Cook it longer and lower the temperate of the pan if you like it more well done.
Bok Choy:
Heat a large saute pan or wok over med high heat. Add the sesame oil and 1 TBSP oil into the pan and as soon as it's hot add the bok choy, sear it for a minute and then stir it and throw 1 TBSP ginger and 2 cloves of minced garlic and sesame seeds on top and stir again. Keep stirring, you want to almost steam the bok choy and wilt it and heat through with out burning the garlic or ginger. It should be crisp and take about 4 minute total in cooking time. If you like you can season the bok choy with some soy sauce or salt if you like.
Rice:
Cook the rice according to package directions or buy already cooked rice. At least then it's semi homemade and still delicious.
Sauce:
Put the rest of the garlic and ginger and star anise into a small sauce pan. Combine the liquid ingredients and pour all but a 1/4 cup into the sauce pan. Add the cornstarch the remaining liquid to make a slurry. Bring the small sauce pan to simmer and very carefully stir in the slurry to slightly thicken the sauce. Strain and glaze over salmon when done cooking or serve it on the side.
Granny Smith Apple and Salted Caramel Eclairs
Notes:
Sometimes there are recipes you just can't rewrite or develop for basic scientific reasons. Baking is based on chemistry and sometime those ratios exist for a reason. You have to find the simplest and purest version sometimes and add something to change it. That's what I did here; I found a tried and true basic cream puff recipe. It works and I can change the base if I want to anything. By adding lemon zest to the dough and sprinkling them with Poppy seeds and filling it lemon cream when I am done I have created a Lemon Poppy Eclair. I can't how ever change the flour to fat to water and egg ratio in the pate au choux recipe (that's what you call the dough that makes cream puffs and eclairs,etc); then they would not be cream puffs if I did. Also read the directions carefully as the eclair paste is a cooked dough.
If you don't know how to caramelize sugar please look this up; as this can be very dangerous and can cause very serious burns. I recommend looking up Alton Brown's "Good Eats" Series that teaches basic kitchen skills and methods very well. Alton Brown's "Good Eats" video on sugar on Youtube. Click to view
For assembly you will need:
1 recipe of eclairs cases made with this recipe:
Cream Puff Recipe. Click to view
Salted Caramel and Cinnamon Quick Buttercream
Salt Caramel Sauce
Granny smith apples, peeled, cored and thinly sliced
Powder Sugar for dusting
- For assembly split the eclairs and fill the top side with the thinly sliced apples and then with buttercream in a pastry bag with a star tip and then put bottoms back on and sprinkle with powdered sugar and drizzle with caramel sauce. Eat one only. Just kidding!
Salt Caramel Sauce:
1 cup white sugar
1 1/2 cups heavy whipping cream, scalded
1 tsp. kosher salt or other flake salt like black lava or Maldon sea salt
- Caramelized sugar until deep golden amber in a high sided dutch oven and right as it begins to smoke remove from heat and carefully add the hot heavy cream while carefully stirring with a very long wooden spoon or large whisk. It will bubble up and release lots of steam while you are doing this. When the bubbles have subsided return to burner on low heat and stir carefully while dissolving the caramelized sugar from the bottom of the pan. Cool in pan to room temperature and then stir in salt and bottle or put into a container. Keeps for two weeks on the counter or 1 month in fridge.
Salted Caramel and Cinnamon Quick Buttercream:
3 cups powdered sugar
1 cup butter, unsalted
1 tsp vanilla
1/4 cup caramel sauce
1/2 tsp cinnamon, ground
- Cream butter with paddle attachment and then add the rest of the ingredients and change to a whisk attachment and whisk on low speed and slowly increase speed and scrapping constantly until you get a light creamy buttercream. Use immediately or chill and re-whip when needed.
Yellow Curry Thai Fried Rice
Note: Make sure you have everything ready to go and read the instructions first before you start. Fried rice takes minutes to make once you have everything ready.
3 cups of cooked rice such as brown, basmati, jasmine or sticky rice.
1 cup of fresh pineapple medium diced
1/2 small red bell pepper, small dice
2 green onions, cut into 1 inch pieces
2 TBSP of fresh ginger, peeled and minced
2 TBSP of garlic, minced
2 Jalapenos sliced or to taste, you can seed them too.
3 TBSP of Curry powder such as madras
1/4 cup of soy sauce
Fried Tofu for more protein, if you like
2 roma tomatoes cut into large dice
1/2 Granny smith apple finely julienne into strips
1/2 cup of sliced cucumbers seeded
Lime Wedges
Cilantro for garnish, use as much as you like
1. Heat a large wok or large cast iron skillet over high heat, being careful not not burn it. Heat about 2 TBSP of oil in it and add the bell pepper, garlic and ginger. Cook this until it is fragrant and then add the rice, jalapenos and 1/2 cup of the pineapple stirring frequently. You're trying to separate the grains of rice while trying to a saute it.
2. Mix the curry powder with soy sauce and 1/4 cup of water. Add this mixture to the almost cooked rice about 2 minutes after adding the pineapple. Then add the fried tofu if you like. Stir frequently again to make sure all grains got cover with the curry liquid and depending on what kind of rice use, depends on how yellow it will be. If you want it more yellow you could also add 2 TBSP of turmeric powder when your making the liquid mixture.
3. Once it's all yellow and hot put it into a large platter and garnish the top with the roma tomatoes, cucumbers, granny smith apple, the rest of the pineapple and fresh cilantro. Serve lime wedges on the side.
Subscribe to:
Posts (Atom)