Thursday, June 28, 2012

Pad Thai

When I lived in Florida there was an amazing Thai restaurant that I used to go to, I always ordered one of their specialties called hurricane shrimp. Because of my love for that dish I never actually ordered Pad Thai or had eaten it before... until I moved to Utah. When I went out to eat Thai food the other day, I was unimpressed with the restaurants attempt. Seeing as I don't cook much ethnic foods because I'm afraid I can't make it as well as most places I figured I could at least try because it might be better.

Pad Thai
Recipe adapted from Nongkran Daks

1 tablespoon vegetable oil
1/4 cup shrimp
1 clove garlic, chopped
1 egg
1 chicken breast, thinly sliced and cooked
5 tablespoons pad thai sauce {recipe below}
4 oz rice noodles, cooked
1/2 teaspoon thai pepper flakes
roasted peanuts, crushed {unsalted}
scallions, cut into 1/2 inch pieces
1 cup bean sprouts
cilantro and lime wedges, for garnish

  • In a wok, add the vegetable oil and garlic. Saute on medium heat and add the shrimp. Cook until the shrimp turns pink and remove.
  • To the pan add the egg and once cooked, return the cooked shrimp and chicken.
  • Add the pad thai sauce and coat everything thoroughly.
  • Add the  noodles, thai pepper flakes, peanuts, scallions and bean sprouts and mix well. 
  • Garnish with more peanuts, bean sprouts, cilantro and a lime wedge.

Pad Thai Sauce:

1 cup tamarind concentrate
1 cup plus 2 tablespoons sugar
1 cup water
1/2 cup fish sauce

  • In a pan, add all of the ingredients and cook until the mixture becomes syrupy, about 1 hour.


Monday, June 25, 2012

Veggie Wraps with Hummus and Goat Cheese

July 1st is getting closer and closer. I'm so excited to spend a few days in Florida with my family. I'm hoping to grab some delicious bite and maybe have a few drinks around Orlando. Apparently the Food Trucks have become more popular out there too. Having discussions with a fellow classmate, opening an Indian truck would be awesome. Naan pizzas and burritos... yum!

Now onto the meal at hand... I've been feeling in a veggie wrap kind of mood lately. Plus any excuse to use goat cheese or sprouts is always a plus. This recipe is awesome though, the hummus and vinaigrette really add a great flavor and the goat cheese and avocado are creamy, it's the perfect combination.

Veggie Wraps with Hummus and Goat Cheese

spinach wraps
carrots, shredded
cucumber, sliced into sticks
red onion, sliced
spring mix
goat cheese

  • Spread the hummus {I used roasted red pepper} on the spinach wrap, staying in the mostly in the middle.
  • In a bowl, add the remaining ingredients and mix until combined. 
  • Measurements are completely up to the person mixing.


Sunday, June 24, 2012

Balsamic Vinaigrette

I've never really loved balsamic vinegar, I'm more of a red wine vinegar lover. But this recipe is great, the honey and dijon really brighten up this very traditional vinaigrette recipe.

I also made some roasted red pepper hummus today, using my hummus, I just added roasted red pepper to it and
voilà! I almost considered adding some scallions but I didn't. Maybe next time...

Balsamic Vinaigrette
Recipe adapted from Chinese Grandma

2 tablespoons honey
1 tablespoon dijon mustard

1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup balsamic vinegar
3/4 cup olive oil

2 garlic clove, crushed

  • Using a blender, combine all of the ingredients and blend until emulsified, about 1-2 minutes.


Thursday, June 21, 2012

Pan-Sautéed Halibut with Roasted Red Pepper Beurre Blanc

I love this sauce because it's different. During my first semester of cooking classes, we had to make a beurre blanc similar to this and I think it became one of my favorite sauces. It's so rich from the butter and the roasted red pepper and hint of tomato adds a great acidic flavor. Also, a beurre blanc goes great with fish.

Pan-Sautéed Halibut

3-6 halibut filets, deboned and skinned
black pepper, to season the fish
1 1/2 tablespoon olive oil

  • Add the olive oil to the garlic and parsley butter.
  • In a pan over high heat, add some of the garlic and parsley butter and filets and
    sauté until thoroughly cooked, about 5 minutes on each side.

Roasted Red Pepper Beurre Blanc

4 thyme sprigs
10 peppercorns
2 cloves garlic, roughly chopped
1 tablespoon red onion
1 1/4 cup white wine
3 tablespoons red wine vinegar
2 tablespoons whipping cream
1 roasted red pepper, chopped
1 tablespoon tomato paste
1/4 cup water
1 1/2 sticks butter, cubed {cold}
cayenne pepper

  • In a pan add the thyme sprigs, peppercorn, garlic, onion, wine and vinegar and simmer until the liquids are reduced to about a tablespoon.
  • Add the cream and let it reduce again.
  • In a blender add the red pepper, tomato paste and water and blend. You can blend completely or leave it a little chunky. Add to the pan and stir thoroughly.
  • Remove from the heat and slowly add in the butter and continuously stir, repeating the process until all of the butter is used.
  • Finish with a little cayenne.
  • Pour the sauce through a sieve. You can choose to leave the sauce completely smooth, or pick out the thyme sprigs and peppercorns and than add the peppers back in and stir until incorporated.

I served this with rice and steamed broccoli.


Sunday, June 17, 2012

Citrus Grilled Ling Cod with Cucumber-Pineapple Salsa {in a pita}

I had originally planned to make this last week but my schedule got the better of me. I just can't seem to get a continuous amount of downtime these days. Thankfully by next Friday I'll be done with most of my summer classes. 

When I first saw the recipe I thought it sounded great. The recipe uses halibut, and while we have halibut, I wanted to use ling cod instead. It's very similar to halibut but I actually like it better. The pineapple-cucumber salsa is great too, it's very fresh and delightful. I'd honestly use it again for something else.

Citrus Grilled Ling Cod with Cucumber-Pineapple Salsa {in a pita}
Recipe Adapted from Quia Anderso

Homemade Grill Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cascabel pepper flakes
1 teaspoon dried parsely
1 teaspoon black pepper
1 teaspoon salt

  • Add the ingredients to a bowl and stir to combine. Season both sides of the ling cod with the grill seasoning.

Citrus Marinade:

2 cloves garlic, minced
2 tablespoons red onion, minced
1 tablespoon dijon mustard
2 tablespoons olive oil
1 tablespoon white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced 
salt and  black pepper

  • Combine all ingredients in a medium bowl and whisk to combine.

3/4 lb ling cod filets
citrus marinade {recipe above}
red leaf lettuce, optional  
cucumber-pineapple salsa {recipe below}

  • Season both sides of the ling cod with the homemade grill seasoning.
  • Add the ling cod to the bowl with the marinade and let sit in the refrigerator for 30 minutes.
  • Heat the grill to medium.
  • Remove the ling cod from the marinade and discard the marinade. Brush the grill with olive oil and grill until flaky, about 4 minutes on each side. Transfer to a plate.
  • Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
  • Tuck a piece of red leaf lettuce, if using, into each pita pocket along with some of the grilled ling cod. Top with some of the cucumber-pineapple salsa and serve.

Cucumber-Pineapple Salsa:

2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped pineapple
2 1/2 tablespoons olive oil
1/4 cup fresh lime juice
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt and black pepper, to taste

  • In a medium bowl add all the ingredients and combine well.

Monday, June 4, 2012

Wasabi-Glazed Salmon BLT with Sriracha-Dill Mayonnaise

I've been super busy with my summer classes... thank goodness they'll be over on June 22nd, plus I'll be closer to finishing my degree! I decided that I needed to make something new so that I could make a post, so I picked something quick and easy. This recipe is based off of a Martha Stewart recipe that I was interested in trying. I changed it a bit in terms of what goes on the sandwich though, she uses watercress, which I love but we didn't have any available, so I kept it more of a traditional BLT. I also added sriracha to the mayonnaise because I thought it would give it a nice kick and compliment the wasabi glaze on the salmon.

I still need to make the "spanglish sandwich" it's basically a BLT with an egg and cheese... maybe soon!

Wasabi-Glazed Salmon BLT with Sriracha-Dill Mayonnaise
Recipe Adapted from Martha Stewart

4 salmon fillets, deboned and skin on
1 tablespoon wasabi paste
3 tablespoons pure maple syrup
2 1/2 teaspoons sesame oil

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together the wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
  • Place salmon on a baking sheet and brush tops with the glaze, reserving about a tablespoon. Cook for 5 minutes.
  • Remove salmon from the oven and brush with remaining glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.

Sriracha-Dill Mayonnaise:

1/4 cup mayonnaise
2 tablespoons sriracha
1 teaspoon dill {fresh of dried}

  • In a small bowl, mix together mayonnaise, sriracha and dill until well combined.
6-12 slices of sourdough bread, toasted
sriracha-dill mayonnaise {recipe above}
wasabi-glazed salmon {recipe above}
6-12 slices bacon, cooked
tomato, sliced
leaf lettuce

  • Spread the sriracha-dill mayonnaise on pieces of sourdough bread. Top with the salmon, 2 pieces of bacon, tomato and lettuce.