Category Archives: Recipes

Eggplants for Fall

By | |
2 Comments

It’s September. I don’t care what the calendar says. I don’t care what conventional wisdom or the Farmer’s Almanac says. When kids go back to school, the end of summer is at hand. Fall, as a result, is just around the corner. When I think of fall, I think of veggies. Summer makes me think of fruit. But fall, fall is reserved for cool veggies that are ripe when summer is late and fall is early. Below are two recipes. One for a Eggplant Parmigiana. The other for Eggplant Caponata. Both are Italian dishes. I dunno why, I dunno how and I don’t care, but the Italians can cook the hell out of those weird looking purple vegetables. Seriously, yum.

The best Eggplant Parmigiana I’ve ever eaten was at a little bistro in Rome. It wasn’t deep-fat fried. It wasn’t heavily breaded. It showcased the eggplant, fresh marinara and even fresher mozzarella. Simple. And really frickin’ fabulous. Two of my girlfriend’s and I stayed in Rome for a week, checking out various eateries. We found this little place near the Borghese Gardens and even nearer to the Spanish steps. It was the only cafe we went back to again and again during our stay. We couldn’t get enough of their eggplant parmigiana. Sadly, when one of those two girlfriends went back to Rome at a later date, the little cafe was out of business. We should all observe a moment of silence for this sad fact. In any event, I hope you enjoy the following recipe.

The next recipe I’m going to share is for Eggplant Caponata. The best I’ve tasted is at a little restaurant in Anchorage, Alaska called Villa Nova. If you’re ever there, go. Get the Caponata for an appetizer and the Tournados Gorgonzola as your main dish. The Tournados aren’t always on the menu, but they’ll make it for you anyway if you just ask. Caponata is typically a Silician dish. And on toasted bread rounds or even toasted bread points, it rocks. Like seriously ROCKS. Most places don’t add the extra pine nuts and feta. But the feta makes this dish. It complements the other flavors- sweet & sour, in the Caponata to perfection. I make a huge batch and freeze it so I can always pull out more for later. Sometimes- shhhh, don’t tell anybody- I just eat it by the spoonful. Enjoy!

~Tip: roast a huge batch of eggplant so that you have enough for both recipes. Eggplant roasting time for the Caponata is longer, but since you are probably going to cook the eggplant for the Parmigiana in batches, the extra time shouldn’t be a problem.  It’s a time saver, y’all~

Eggplant Parmgiana

– mostly Roman Style

~ you can skip a lot of steps by buying high quality marinara in a jar instead of making yours fresh. Not as good, but saves time.

Ingredients

  • Extra virgin olive oil
  • 1 onion, diced
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled, whole tomatoes, crushed by hand, juices reserved
  • Salt and pepper
  • 3 large eggplant
  • 1 bunch fresh basil leaves, sliced
  • 1 pound fresh mozzarella, sliced 1/8-inch thick (to kick it up a notch find buffalo mozzarella)
  • 1/2 cup (or more) freshly grated Parmesan
  • 1/4 cup fresh bread crumbs, lightly toasted under a broiler or in a skillet (optional)

Instructions

  1. Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a pinch of salt) and cook for a few minutes until it softens; then add the garlic and wait for both to turn a light golden brown.
  2. Add the thyme and carrot and cook five minutes more; then add the tomatoes and juice, a pinch of salt, bring to a boil–stirring often–and then lower to a simmer. Cook like this for 30 minutes, stirring occasionally, until the sauce looks thick and tastes terrific (adjust with more salt, as necessary). Set aside.
  3. Preheat the oven to 450 degrees F.
  4. Oil a baking sheet with olive oil.
  5. Slice each eggplant into 6 pieces about 1 to 1/2-inches thick; place as many slices as you can on to the baking sheet (you’ll have to do this in batches), drizzle them with a little more olive oil, salt and pepper. Pop into the hot oven and bake until they’re deep brown on top, about 15 minutes. Remove the eggplant slices to a plate to cool and roast the remaining eggplant.
  6. Lower the oven temperature to 350 degrees F. In a large baking pan, begin your layering. Start with the largest pieces of eggplant on the bottom, then a layer of tomato sauce, basil (if using), one slice of mozzarella for each eggplant slice, and a sprinkling of Parmesan. Top with a layer of smaller eggplant slices, more sauce, more basil, more mozzarella and more Parmesan. If you have more eggplant and cheese to work with, you can do another layer, but I stopped here. Finish by topping the whole baking pan with the breadcrumbs. ~ to make this more like the one I ate in Rome, leave off the breadcrumbs and add a little more cheese.
  7. Place in the oven and bake until golden on top and the cheese is melted, about 20 minutes. Serve it up hot!

 

Eggplant Caponata

Ingredients

*1 large eggplant (1 1/2 pounds)
*Good olive oil
*4 ounces jarred roasted red peppers, chopped
*1/2 cup large green olives, pitted and chopped
*1 cup chopped yellow onion
*1/8 teaspoon crushed red pepper flakes
*1 tablespoon minced garlic (3 cloves)
*3 tablespoons minced parsley
*2 tablespoons pine nuts, toasted
*2 tablespoons freshly squeezed lemon juice
*2 tablespoons drained capers
*2 tablespoons tomato paste
*1 tablespoon red wine vinegar (for variety try a balsamic vinegar)
*2 teaspoons kosher salt
*1 1/2 teaspoons freshly ground black pepper
*1/4 cup fresh feta- Greek or French

Directions

1. Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.

2. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.

3. Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

4. Sprinkle with fresh Greek or French whole milk feta and extra pine nuts.

Lemons, Baby

By | |
Comments Off on Lemons, Baby

I love lemon recipes. Drinks, cakes and other desserts. Yummo. Lemons are refreshing in much the same way as mint. Cooling. Which is soooo needed in August. Well, late summer and early fall. At least, where I live it’s needed. Even if it isn’t, it’s still delicious.

The first recipe is for a poundcake. It will beat any coffeecake or loaf cake hands down. The second is an adult beverage. The ubiquitous Lemon Drop Martini. I had my first at the Brewhouse in Alaska. Haven’t looked back since. The last recipe is for Moroccan preserved lemons. Preserved lemons are fabulous in many recipes, not just middle eastern ones. But to do justice to any recipe from that region of the world, preserved lemons are a must.

 

Lemon Blueberry Poundcake

Ingredients:

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg shite
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt

Glaze:

1-1/2 cups confectioners’ sugar
1/4 cup lemon juice

Directions:
1. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely.

 

Lemon Drop aka Lemon Martini

1 & 1/2 oz  citron vodka (aka 3 tbsp)
Squeeze 1/4 lemon juice (1 tbsp)
splash fresh lime juice
1 oz sugar syrup (2 tbsp)

Sugar syrup is easy: one cup of sugar dissolved in 1 cup of water over heat, then allow to cool.

Shake it with lots of ice to make it really cold and bring out the bright lemon flavors.

Bottled lemon juice and bottled lime juice can be used.

 

Moroccan Preserved Lemons

5-6 lemons or 6-7 Meyer lemons
salt

1. Scrub the lemons with a vegetable brush and dry them off.

2. Cut off the little rounded bit at the stem end if there’s a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you’ve incised the lemon with an X shape.

3. Pack coarse salt into the lemon where you made the incisions. Don’t be skimpy with the salt: use about 1 tablespoon per lemon.

4. Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)

5. Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.

6. The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren’t too juicy, add more freshly-squeezed lemon juice until they are submerged, as I generally have to do.

7. After one month, when the preserved lemons are soft, they’re ready to use. Store the lemons in the refrigerator, where they’ll keep for at least 6 months. Rinse before using to remove excess salt.

To use: Remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the tasty juice, which can be used for flavoring as well, then discard the innards.

Southern Recipes

By | |
Comments Off on Southern Recipes

I decided to post some Southern recipes. Getting in the program with where I am living now. Plus, I added a mint iced tea at the end to help cool you off on hot summer days. Now the spicy shrimp and grits might seem counter-intuitive on a hot day, but heat actually cools you down by forcing your body to turn on its own air-conditioner. Fried green tomatoes can be eaten hot or cold and are just plain yummy.

Fried Green Tomatoes

2 large unripe tomatoes (about 1½ pounds), cut crosswise into ½-inch slices
Salt
¼ cup all-purpose flour
1 large egg
1 cup panko (or other fine breadcrumbs)
Black pepper
½ cup extra-virgin olive oil
¼ cup (½ stick) butter or bacon fat

1. Put the tomato slices in a large colander and toss with a large pinch of salt. Put the colander in the sink and let the tomatoes sit for 20 minutes, then gently pat dry with a paper towel. I like to rinse off the salt and then pat dry but YMMV.

2. Meanwhile, put the flour, the egg, and the panko in three separate shallow bowls; season each with salt and pepper. Beat the egg.

3. Put the olive oil and butter in a large skillet over medium-high heat. Dip each tomato slice first in the flour, then in the egg, and finally in the panko, letting any excess coating drip off. Transfer half of the tomato slices to the skillet. Cook until golden brown on the bottom, 3 to 5 minutes, then turn and cook until lightly browned on the other side, another 3 to 5 minutes. Drain on paper towels. Repeat with the remaining tomato slices, flour, egg, and panko. Serve hot.

Makes about 4 servings.

Spicy Shrimp and Grits

Grits:
1 cup grits
4 tablespoons unsalted butter
3/4 cup extra sharp Cheddar cheese (white)
1/2 cup grated Parmesan cheese
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
Hot Sauce to taste
Salt and pepper to taste

Shrimp:
2 cups chopped smoked bacon or spicy tasso, andouille sausage, etc.
3 tablespoons olive oil
1 1/2 pounds (20- to 30-count) shrimp, peeled (note: I like my shrimp big U15 or so)
Salt and black pepper
1 tablespoon minced garlic
3 cups sliced white mushrooms
3 tablespoons dry white wine
2 tablespoons lemon juice
2 cups sliced scallions

Directions:

1. Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and hot sauce to taste.

2. To prepare shrimp, cook bacon or tasso or sausage until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.

3. Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.

4. Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.

4. When ready to serve, stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits.

Makes 3 to 4 servings.

Mint Iced Tea

12 bags single serving tea
2 quarts boiling water
10 sprigs mint
1 cup sugar (or to taste)
optional- 2 lemons, sliced, mint sprigs

Directions:

1. In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
2. Place sugar in 2-quart pitcher (that will tolerate some heat).
3. Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
4. Place in refrigerator until ready to serve.
5. To serve, pour into tall glasses over ice.

Serve with lemon slices and/or sprigs of mint.
Serves about 8.

Summer Side dishes

By | |
Comments Off on Summer Side dishes

So we are having a party tomorrow. A BBQ. But instead of doing more traditional fare, we are serving up Asian hamburgers and Green chicken. In order to compliment the main dishes, we decided to do some non-traditional BBQ sides in addition to the normal baked beans, chips, etc. Here are two recipes we are going to serve. One is an Asian slaw and the other is a tabbouleh made with half quinoa and half couscous. Asian slaw is a kick ass side dish in the summer time. It’s light and refreshing and not as heavy as traditional slaw. the tabbouleh is the same. Instead of using bulgar- which is traditional, I normally use couscous. But this time, I am mixing it up a little and adding the quinoa, which should bump up the protein content while adding a little nuttiness at the same time.

By: jules

Asian Slaw

1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced jicama
1/2 cup bean sprouts
1/2 cup julienned snap peas or edamame
1/2 cup julienned green onions

15 wonton skins, fried- optional
minced cilantro- optional
red chili flakes- optional
Peanuts or pine nuts- optional

Directions

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing.

The longer it sits, the better the flavors mix. Add as many of the garnishes as you like, or none. If you’re going to add red chili flakes, taste as you add. A hint of heat is better than too much.

Mixed Grain Tabbouleh

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
3/4 cups couscous
3/4 cup quinoa
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the quinoa. About five minutes before the quinoa is done- read the directions on the package, add in the couscous. Stir. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan.

In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the quinoa and the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Add salt and pepper to taste.

Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

Spicy Chicken Corn Chowder

By | |
Comments Off on Spicy Chicken Corn Chowder

It’s been a crappy Spring and Summer. Where is the warmth? Not outside. Not really. But there’s some heat in the chowder recipe below. You can enjoy a big bowl of this and think that you’re warm. lol

Spicy Chicken Corn Chowder

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1-2 russet or yukon jack potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed or 2 cans corn, drained
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1-2 bay leaves
2 cups milk, cream or half & half
3 cups chicken broth
2 cups shredded rotisserie cooked chicken

 

Directions

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.

Add chicken broth and bay leaves and let simmer for about  30-45 minutes until potatoes are tender.  Remove bay leaves.

In a blender, puree half the mixture and add back to the pan. Add milk, cream or half & half, and chicken. Simmer for 5 minutes or until liquid is warmed through but not boiling. Adjust salt and pepper.

Transfer to serving bowls. Garnish each bowl with cooked bacon.

 

Cool Summer Drinks

By | |
2 Comments

Here are some delicious summer drink recipes. Some have more alcohol, some have less. They are all refreshing. I will share some more as the summer goes on. lol

Campari Spritz

I had this a lot when I took a month touring Italy. It is light and freshing. Plus, it’s low in alcohol but high in bubbles. A perfect combo, yeah?

1 part Campari
3 parts prosecco
1 part soda water

Put into a wine glass. You can garnish with oranges or ruby red grapefruit slices. Yumm.

 

White Wine Sangria

Most people have had red wine sangria. But for summertime, white wine sangria is the way to go, especially if you live in warmer areas. And that’s saying something cause I am a red wine drinker. Don’t get me wrong, I like red wine sangria just fine. But the white wine one is really, really refreshing.

 

 

Ingredients:

1 bottle of Riesling or Gewurztraminer
1 bottle Vihno Verde or Sauvignon Blanc
1 can pineapple/oj frozen concentrate (not the little ones but a big one or you can use two little ones)
juice of one orange plus slices
juice of one lemon plus slices
juice of one lime plus slices
2 oz brandy
4 oz Cointreau or Grand Marnier
1 liter ginger ale or club soda or italian lemonade

lots of summer fruits cut up- green apples, strawberries, pomegranate seeds, mixed berries, etc.

Put all of the liquid into a large container or punch bowl, add citrus slices and cut up fruit. Viola white wine sangria. Let it sit for a bit for better fruity flavor. If you are going to let it sit, leave out the fizzy part(ginger ale et. al) until right before serving.

 

Blackberry Vodka Fizz

I saw this recipe using bourbon. I’m not a big bourbon drinker. So I substituted Vodka. It was still pretty good.

4-5 blackberries
1-2 oz vodka or bourbon
ginger ale
club soda

Muddle the blackberries with a little ice. Add vodka then fill 3/4 way with ginger ale. Add club soda until glass is full.

 

Pesto baby

By | |
Comments Off on Pesto baby

This is a basic pesto recipe. I had some fresh pesto in the Cinque Terre a few years back. It rocked. In fact, I loved it so much I have been dreaming of the day I can go back for a visit, or in my dreams, to live.

Since that time, I have been making pesto in the spring and summer. Instead of just using it on pasta, although it is good for that, try it on grilled chicken and lamb chops. That’s right- lamb chops, or better yet, a full rack of frenched lamb ribs. It is delicious.

And while the recipe below is THE basic basil pesto recipe, pesto is only limited by your palate and taste imagination.

Pesto

1/4c toasted pine nuts- I buy a huge Costco bag and stick it in the freezer to keep the oil from going rancid. Take a little out at a time and toast it. I put left over toasted pine nuts back in the freezer.
1-2 cloves garlic
a huge bunch of basil
olive oil
1/4c parmesan cheese- I prefer grated for this but shredded is okay
salt pepper

Stick all the ingredients except oil and cheese in the food processor. Whirl. Slowly add oil as the machine goes. Add enough oil that it is slightly runny. Stop machine. Add parmesan. Pulse. Don’t overheat the cheese. Pulse until incorporated. It should be thick but not paste like. More like not so thick pancake batter. If that makes sense.

Taste. Add salt and pepper to taste. Do this last because parmesan is usually salty. If you add salt beforehand, it might get too salty.

** good herbal substitutes: cilantro and parsley- also good on chops. Spinach & sub out pine nuts for toasted walnuts- good on chicken and as a spread for dipping. Some people like sundried tomatoes as a pesto. See how the combos are only limited by your imagination? It’s true.

Frittata

By | |
2 Comments

I try to make a Frittata at least once on the weekend. Usually on Sunday. Some people follow exacting recipes to combine flavors. Me, I just use left over veggies from the week.

Frittata

1 onion, diced
3 slices bacon also diced, or ham or some other fatty pork or breakfast meat that’s yummy
9-12 eggs
1/2 c parmesan cheese
1/2 c cream, milk or half and half
left over veggies- asparagus, spinach, bell peppers, potatoes, tomatoes, whatever you have in the fridge or cupboard
handful of parsley minced
salt/pepper

1. Preheat oven to 350. Fry up onion and bacon together in oven proof skillet. I use cast iron.

2. While onion and bacon are frying, mix together eggs, cream, parmesan and parsley in large bowl. Add some salt and pepper. I normally add 1/2 tsp of both.

3. Add veggies and cook until all have been brought up to temperature.

4. Pour egg/cream mixture over veggies in skillet. Cook until bottom is set. About 2-5 minutes.

5. Transfer to oven. Cook until top is golden brown. It will balloon up. Wait for it.

6. Cut into wedges and serve. Alone for breakfast or with a salad for lunch or dinner.

Spicy Cold Soba Noodle Salad

By | |
Comments Off on Spicy Cold Soba Noodle Salad

I’m Asian. Well, part Asian. I love buckwheat noodles, aka soba noodles. Do yourself a favor and spend the extra money to buy 100% buckwheat soba. The taste is distinctive. The difference is vast. Modern wheat, in my opinion, is evil. Traditional old fashioned wheat had chromosomes in the low teens, like 14 or so. Today, our wheat has been genetically modified to have around 41 or so chromosomes. Do the research and think about putting that in your body. Just don’t. Buckwheat plants have pretty much been left alone in the modification department. So the stuff you get today is how the plant naturally developed. Okay, off the soap box.

You can find 100% buckwheat soba noodles in Asian markets.

Spicy Cold Soba Noodle Salad

1/2- 1  pound soba or Japanese buckwheat noodles

The Sauce:
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon molasses
3 tablespoons sesame oil
3 tablespoons chili oil
3 tablespoons seasoned rice wine vinegar

The Veggies:
1/2 bunch scallions, white and green parts, thinly sliced
1 c match stick cut yellow bell peppers
1 c thinly sliced baby carrots
1 c deseeded and thinly sliced cucumber
1 c thinly sliced celery
1/2 c whole cilantro leaves (no stems)- optional
1 c lightly sauteed shitake mushrooms- optional
1 c shredded roasted chicken- optional

The Directions:
Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, chili oil, and vinegar, and whisk to combine.

Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.) *I like some of my veggies slightly cooked. So I add carrots to the water as well. And maybe the bell peppers, depending on my mood. Or if I am adding shitake mushrooms, I will saute everything I want cooked in half olive oil, half chili oil. *

Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles, veggies and sauce, toss well with scallions and any optional ingredients, and chill.

Coconut Curry Soup with Lobster

By | |
Comments Off on Coconut Curry Soup with Lobster

When I lived in Alaska, I traveled to Hawaii a lot. For vacation with my family and for work. One of the times I was in Hawaii, I got to stay on Maui which was a treat because I mostly stayed on Oahu. During that trip, I rode horses through volcano canyons, traveled the road to Hana and ate a lot of good food. One of the places that I remember eating at during that trip was Mama’s Fish House. They had the most sublime Coconut Curry Soup with Lobster. I have tried recreating it over the years. The recipe below is the closest I’ve gotten. It is rich and a little spicy. It is also a lot delicious.

If you are ever on Maui, stop by Mama’s. Some of the best seafood I’ve ever eaten was found there. You won’t be disappointed.

Coconut Curry Soup with Lobster

3 11 ½-oz. cans coconut milk
1 oz. ginger root- keep whole or quarter for ease of removal
2 sticks lemongrass, chopped roughly in big chunks
1 Tbsp. fish sauce
¼ cup sugar, brown (I actually prefer palm sugar or coconut sugar)
2 lime leaves, kaffir preferably
1-1inch piece galengal- again, keep whole or quarter
1 tsp. Thai red curry (I add a little more cause I like things spicy)
1 cup lobster stock, or chicken stock, or fish stock (more for thinning)
1 lb lobster, cooked and diced

optional garnish:
1/2-1 lb julienned shitake mushrooms
1/4  lime juice (almost necessary to help cut the richness)
1/4/-1/2 cup minced cilantro
1/4-1/2 lb julienned carrots
3-4 stalks thinly sliced green onions

DIRECTIONS:

1. Rinse ginger and any other item which have been grown directly in dirt in water and dry off. Place coconut milk, ginger, stock, lemongrass, galengal, sugar, curry and fish sauce in a pot. Bring to a boil and then simmer for 20 minutes.

2. Add lime leaves and infuse them into the soup. About 15-20 minutes. Strain the curry soup of all the items in it. Add half the cooked lobster. When you go to plate, add a small mound of lobster in the middle for presentation and extra lobster chunks–always a plus.

3. Garnish with carrots, shiitake, lime juice, green onions and cilantro leaves in any combo and amount according to your taste buds. However, limes are almost not optional.