Sunday, August 12, 2012

Warm Bok Choy Salad

Oh my goodness I could eat this all day! Quick, simple, delicious, everything I love about food! Its really nice for summer time because you're grilling outside instead of heating up your house. If you're having trouble finding miso paste, I found mine behind the counter of the sushi station at my local grocery store.

Serves 2

For the dressing:
- 1 tbs miso paste
- 1 clove minced garlic
- 1/2 tsp brown sugar
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 2 green onions chopped
- 1 tbs white toasted sesame seeds

Combine miso paste, garlic, brown sugar and 1/4 cup water in a small saucepan over medium heat
Stir until mixture is gently simmering and miso is completely dissolved
Remove from heat and stir in oil, vinegar, green onions, and sesame seeds

For vegetables:
- 4 baby bok choy sliced in half lengthwise
- 1 small sweet onion cut into 1/4 inch rings and halved
- drizzle of soy sauce

Preheat a gas grill to medium
Generously spray a grill rack with cooking spray
Place bok choy cut side down on grill rack
Grill for about 1 minute then add onion
Spray veggies with more cooking spray and drizzle with soy sauce
Cook for about 5 more minutes until veggies are lightly charred but still crunchy

Divide the veggies among 2 bowls and top each bowl with half of the dressing
Dig in and enjoy!

Monday, July 9, 2012

Shrimp Gumbo

So this recipe is quite elaborate. Don't even get into it unless you have about 4 hours to cook. Gumbo can't be rushed it's all about the combining of flavors. But the end result is worth the time.

Serves 6

The first step is to make your stock:
-shells from peeled shrimp (see below)
-1 1/2 cup diced onion
-1/2 cup sliced celery
-7 cups water
-2 bay leaves

- Heat a large pot over high heat
- Add shrimp shells and cook until they have turned pink and start to stick to the pan
- Add remaining ingredients and bring to boil, reduce heat and simmer for 20 minutes covered
- Turn off the heat, but the the stock to sit covered while you prepare the roux and gumbo

Now you have to make a roux:
-2 tbs unsalted butter
-1/2 cup all purpose flour

- Melt the butter in a large skillet over medium heat
- Gradually whisk in the flour until completely combined
- You want the mixture to tighten
- Reduce heat to medium low and cook continuing to scrape the bottom and edges of pan when stirring
- You want to keep cooking until your roux has darkened this could be about  minutes
***Be careful not to burn your butter, take the pan off the heat is you smell any burning

While your stirring your roux you can start your gumbo:
 -3 1/2 tbs olive oil
-3/4 pd okra trimmed and sliced 1/2 inch thick
-2 Morningstar Italian sausages
-1 1/2 cups onion diced
-1 cup celery chopped
-1 cup bell pepper chopped (any color)
-3 garlic cloves diced
-1/2 small jalapeno seeded and chopped
-1 12oz can whole tomatoes crushed with your hands
-1 tbs oregano
-2 pounds large shrimp (shells reserved for stock)

- Heat large pot over medium-high heat
- Add 2 tbs oil and okra, season with salt, cook for about 5 minutes until okra begins to brown
- Transfer cooked okra to a bowl trying to leave as much oil in pan as possible, leave pan on heat
- Microwave the Morningstar sausages for about a minute just enough to soften
- Roughly chop up sausages and cook in the same pot as okra, add 1/2 tbs oil
- Generously coat sausage with blackening seasoning, transfer to bowl with okra after about 2 minutes of cooking
- Add remaining 1 tbs oil w/ onion, celery, bell pepper, garlic, and jalapeno to the pot
- Cook about 6 minutes until vegetables are slightly softened, stirring often
- Add tomato and oregano, cook 2 minutes
- Add the okra/sausage mixture to the pan
- Add roux to vegetables, stir continuously for about 1 minute
- Strain your stock into a large bowl, press firmly on the shells and vegetables to extract the flavor, you want about 5 1/2 cups
- Stir the stock into the vegetables, make sure to completely dissolve the roux
- Bring to a boil, reduce heat to low and simmer for 1-1 1/2 hours
**Take this opportunity to taste for seasoning, add more salt or pepper to your taste, also try a dab of Tabasco for some heat
- When you're ready to eat turn the heat up to medium
- Season shrimp with salt and pepper and submerge into the gumbo
- Cook 10 minutes until shrimp is cooked through

Serve with white rice and enjoy!

Monday, March 5, 2012

Chili Soy Sauce Poached Tilapia w/ Crispy Ginger

Wow, this was so good I gobbled it up before I could get a picture.

Serves 3

- 1/4 cup dry sherry
- 1 1/2 tbsp sugar
- 4 cloves garlic minced
- 3 green onions chopped
- 2 inch piece of ginger, peeled and crushed
- 2 dried hot chilies
- 1/2 cup soy sauce
- 1 1/2 cups water
- 1 pd tilapia
- 1 tbsp canola oil
- 2 inch piece ginger, peeled and cut in matchsticks

Combine sherry, sugar, garlic, green onions, crushed ginger, chilies, soy sauce, and water in a wide flat saucepan.
Bring to a boil, completely dissolve the sugar.
Add the fish and simmer for about 6 minutes covered.
In a separate pan, heat oil over medium to medium high heat.
Add ginger matchsticks and fry until crispy and slightly blackened.

I served it with sauteed bok choy. Top the fish with the crispy ginger and extra sauce. Enjoy!