All this talk of Asian-inspired slaws made me need to write down my pork marinades. Now you have something to go with them!
I make these all the time. I am pretty lazy and never remember to marinate them overnight (which makes them great, so don't skip it) so now I actually make a lot at one time and freeze a few bags of the pork chops in the marinade. All I have to do is defrost and grill them.
I serve these with steamed rice or soba noodle salad and one of the Asian slaws or as the meat on Bahn Mi sandwiches (Sriracha + mayo = mmmm).
Vietnamese pork chops
2 tbsp vegetable oil
1/3 cup honey
1/4 cup fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 tsp ground black pepper
8 thin center cut pork chops (I have also used sliced pork tenderloin with success)
In a zip lock or large bowl, combine oil, honey, fish sauce, garlic, shallots and pepper. Add the pork chops and marinate/ refrigerate overnight.
Grill 3 min per side. Don't overcook them, but you want them to be a little burny on the edges. That's the caramelizy goodness.
Tuesday, July 30, 2013
Tuesday, July 23, 2013
Asian-inspired dressings - part 3 - Ramen Almond Slaw
Ok, this one is a little embarrassing. We have nicknamed it "White Trash Cole Slaw" at our house because it is just so outrageously Midwestern, but we do it with love in our hearts because the recipe came from my awesome (and Midwestern) sister-in-law, who is a fantastic cook. She is so classic Midwestern - for a CA girl like me her recipes are funny but damn good if you can get over the fact you are using TWO FULL RAMEN SEASONING PACKETS.
Don't laugh now:
Sibyl's White Trash Cole Slaw
2 Chicken ramen seasoning packets (keep those noodles and read on)
1/3 cup apple cider vinegar
1/2 cup sugar (scary amount, I know, but do it)
1/2 cup mild oil (canola or I use avocado)
Put it in a jar and shake it until the sugar dissolves.
Then, toss with:
- Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
- Julienne or shredded carrots (open that bag, too!)
- Sliced green onion
- Sliced toasted almonds (375ยบ on a sheet pan for 7 mins, don't burn them!)
Here's the best part - CRUSH the ramen noodles and toss in the salad.
If you open the packages carefully, you can retrieve the seasoning packet and then carefully crush the noodles in the same bag. Or dump them all into a big zip-top bag and crush away.
A friend who I respect so much for his accomplishments, intellect and good taste LOVES this salad. So that says something. He is Midwestern, though. But not at all white trash.
Asian-inspired dressings - part 2 - Thai/Vietnamese Slaw dressing
We served this salad at our wedding rehearsal dinner - and I have been making it for the nearly 20 years since. I've edited it after a trip to Vietnam - to replace the white vinegar with lime juice and sugar with agave, but both are fine substitutions.
I make my dressings in a jar with a tight lid or a clean glass bottle that formerly housed purchased dressing. I have kept a few of those around since I never buy salad dressing. All the fakey ingredients in them just scare me.
Here it is with sesame-crusted seared tuna and some sauteed lemon shrimp. Easy!
It is a keeper - a great pot-luck salad because it holds up well after you dress it and doesn't have mayonnaise, if you are worried about it going bad in the heat. Don't dress it until right before you eat though, so the cabbage stays crisp.
I make my dressings in a jar with a tight lid or a clean glass bottle that formerly housed purchased dressing. I have kept a few of those around since I never buy salad dressing. All the fakey ingredients in them just scare me. Here it is with sesame-crusted seared tuna and some sauteed lemon shrimp. Easy!
Thai/Vietnamese Cole Slaw Dressing
1-2 tbsp agave <preferred> OR sugar (to taste)
3 tbsp Thai fish sauce
3 tbsp lime juice <preferred> OR 1/3 cup white vinegar
1 tbsp water
One large clove of garlic, pushed through a press or chopped very fine
A shake of chili flakes if you like a kick
A shake of chili flakes if you like a kick
Shake it all up until the agave/sugar dissolves and refrigerate until use. If you let the dressing sit together a few hours the flavor is better.
Toss with whatever you have and like, some things I use:
- Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or open a bag of it, pre-shredded)
- IF you use red (purple) cabbage, BE SURE to rinse it thoroughly or your will end up with a purple mess of a salad, I have done this so many times
- Chopped kale, any type
- Sliced, grated, chopped carrots
- Chopped green onion
- Cucumber, sliced
- Julienned jicama
- Sliced baby sweet peppers - red and yellow
- Sliced snow peas
- Bean sprouts
- Segments of oranges or grapefruit (replaces pomelo we had in the Vietnamese version)
- Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds
Asian-inspired slaw dressing - Wasabi Soy
Ugh, last time I will comment on how infrequently I post, but I just emailed this recipe to a friend and thought I should just put it up so I don't have to drag through my tattered recipe binder when I need it.
This great as a dip for veggies or as a dressing for an Asian slaw, or on grilled fish (my friend serves it with her crab cakes). If you make your own mayo with olive oil it would probably be more paleo friendly but alas, I am too lazy.
Wasabi Soy Dip or Slaw Dressing
2 tbsp soy sauce
3/4 tsp sugar
1 tsp lemon juice (or white vinegar if you are desperate, like I usually am)
Wasabi paste in a tube – to taste
1/2 cup mayo
Mix it all up and let it chill for a few hours in the fridge for flavors to develop.
My classic Asian slaw (which my family and friends will tell you - I make way too often) consists of whatever veggies I have that seem like they work, including but not limited to:
This great as a dip for veggies or as a dressing for an Asian slaw, or on grilled fish (my friend serves it with her crab cakes). If you make your own mayo with olive oil it would probably be more paleo friendly but alas, I am too lazy.
Wasabi Soy Dip or Slaw Dressing
2 tbsp soy sauce
3/4 tsp sugar
1 tsp lemon juice (or white vinegar if you are desperate, like I usually am)
Wasabi paste in a tube – to taste
1/2 cup mayo
Mix it all up and let it chill for a few hours in the fridge for flavors to develop.
My classic Asian slaw (which my family and friends will tell you - I make way too often) consists of whatever veggies I have that seem like they work, including but not limited to:
- Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
- IF you use red (purple) cabbage too but sure to rinse it thoroughly or you will end up with a purple mess of a salad. I have done this so many times that now I just skip it
- Sliced, grated, chopped carrots
- Chopped green onion
- Cucumber
- Sliced baby sweet peppers - red and yellow
- Sliced snow peas
- Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds
Really, whatever you think sounds like it would taste good. Sometimes I do 50/50 shredded Romaine and cabbage for a more salad-like salad.
Thursday, January 5, 2012
A week of soups - Bacon, Potato & Corn Chowder
I have been making this soup for Christmas Eve dinner for at least 12 years.
It all started with our good friends and neighbors, Doug and Pam. We both had babies and no plans for Christmas Eve so we thought it would be fun to cook fresh crab. Thirteen years later—many of which included my Mom and Pam's Mom, subsequent children, more good friends and neighbors Chris, Jennifer and their kids, and Jennifer's wonderful parents, Margaret and Bill—we all still get together to cook fresh crab and lobster (to honor Dougie's CT roots) and our Christmas Eve still starts with this soup. And Doug's DELICIOUS fresh-baked Doug-Bread. It usually ends in a gingerbread house-building competition and many collapsing gingerbread houses. And someone nearly pees their pants laughing.
Having only made it once a year for many many years, my family has insisted recently that I make it more often, so in the last two years it has become a Winter staple.
Bacon, Potato & Corn Chowder (this will serve four, I usually triple it for a crowd)
1/2 pound of bacon (I prefer it sliced thin, GG Meats at the SF Ferry Building will do it, but use what you like)
1 medium yellow onion, chopped
(At least) five sprigs fresh thyme
4 Russet potatoes, peeled and diced into 1/2 inch or so cubes
Water
1 pint organic half and half
1 cup whole milk, lowfat could work
1 bag of frozen organic corn
Salt and pepper to taste
Cook the bacon in a cast iron skillet. Drain and chop, set aside.
Pour the bacon grease into a heavy-bottom soup pot and add onion. Saute until very soft being careful not to burn the, a little brown and caramelizy is ok. Add the Thyme and potatoes and enough water to just cover the potatoes. Bring to a boil and reduce heat to simmer the potatoes until fork tender, maybe 10 minutes? Fish out the Thyme stems, by now the little leaves should have all fallen off into the soup.
You can make this ahead of time and stop here. Cool completely and refrigerate or freeze.
If you are serving immediately, add the half and half and milk, and the corn. Rewarm gently being careful that the bottom doesn't burn (trust me I have made this mistake after a few too many Christmas Eve Chardonnays). Season with generous salt and pepper.
Mix in the chopped bacon OR serve it on the side as garnish.
The original recipe called for cooked/shelled crab to be added just before serving. I don't do that because our next course is usually a table full of crab and lobster, but the husb mixed in some leftover crab Christmas Day and said it was great.
I have a better recipe for that leftover crab, though. Stay tuned.
It all started with our good friends and neighbors, Doug and Pam. We both had babies and no plans for Christmas Eve so we thought it would be fun to cook fresh crab. Thirteen years later—many of which included my Mom and Pam's Mom, subsequent children, more good friends and neighbors Chris, Jennifer and their kids, and Jennifer's wonderful parents, Margaret and Bill—we all still get together to cook fresh crab and lobster (to honor Dougie's CT roots) and our Christmas Eve still starts with this soup. And Doug's DELICIOUS fresh-baked Doug-Bread. It usually ends in a gingerbread house-building competition and many collapsing gingerbread houses. And someone nearly pees their pants laughing.
Having only made it once a year for many many years, my family has insisted recently that I make it more often, so in the last two years it has become a Winter staple.
Bacon, Potato & Corn Chowder (this will serve four, I usually triple it for a crowd)
1/2 pound of bacon (I prefer it sliced thin, GG Meats at the SF Ferry Building will do it, but use what you like)
1 medium yellow onion, chopped
(At least) five sprigs fresh thyme
4 Russet potatoes, peeled and diced into 1/2 inch or so cubes
Water
1 pint organic half and half
1 cup whole milk, lowfat could work
1 bag of frozen organic corn
Salt and pepper to taste
Cook the bacon in a cast iron skillet. Drain and chop, set aside.
Pour the bacon grease into a heavy-bottom soup pot and add onion. Saute until very soft being careful not to burn the, a little brown and caramelizy is ok. Add the Thyme and potatoes and enough water to just cover the potatoes. Bring to a boil and reduce heat to simmer the potatoes until fork tender, maybe 10 minutes? Fish out the Thyme stems, by now the little leaves should have all fallen off into the soup.
You can make this ahead of time and stop here. Cool completely and refrigerate or freeze.
If you are serving immediately, add the half and half and milk, and the corn. Rewarm gently being careful that the bottom doesn't burn (trust me I have made this mistake after a few too many Christmas Eve Chardonnays). Season with generous salt and pepper.
Mix in the chopped bacon OR serve it on the side as garnish.
The original recipe called for cooked/shelled crab to be added just before serving. I don't do that because our next course is usually a table full of crab and lobster, but the husb mixed in some leftover crab Christmas Day and said it was great.
I have a better recipe for that leftover crab, though. Stay tuned.
A week of soups - Chicken Tortilla Soup
Oh crap it's been like a year. I am clearly a blogger/loser. I really have thought many times about jumping on and doing a blog or two but the US Weekly was just too hard to put down. Sorry.
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
Tuesday, April 26, 2011
Shrimp Tacos
Ok I know I promised a week of soups like a month ago and only gave you two - but that's just how this blog is going to be. Because like you, I am busy shuttling various children along with my own all over town and have very little time to sit at my computer, let alone blog recipes. Do those other bloggers with fancy photos and carefully crafted entries have a life??
So we just got back from a wonderful trip to Paris and after most vacations I crave Mexican food. Must be my San Diego roots? We went for burritos the night we got home. Feeling like more Mexican and something other than steak or chicken, here is a recipe for quick and delicious shrimp tacos.
Shrimp Tacos - serves as many as you want, just make alot!
- Shrimp, shelled, devined and tails off - count on two medium per taco
- Citrus Grill Seasoning mix - I cheat here, my husband designed a package for it—In fact this seasoning mix is what gave me the idea for these tacos in the first place, because I have bottles and bottles in my spice cabinet.
- Corn tortillas - we like the thick handmade ones
- Wasabi crema - mix a big spoonful of sour cream and a big spoonful of mayonnaise in a bowl, thin with a little milk. Add about a half teaspoon (to taste) of prepared wasabi paste in a tube (and smear it on everything. This stuff is awesome!)
- and EVEN BETTER is Sriracha crema - do the same as above instead with a big squirt of Sriracha. Kicks the Wasabi crema's ass.
Condiments:
Fresh salsa
Sliced radishes
Cilantro
Shredded cabbage
Sliced Avocado
Lime wedges
Rinse and pat the shrimp dry. In a non-stick skillet heat some oil or butter, then saute shrimp until just pink and cooked through. Sprinkle liberally with seasoning mix.
Heat tortillas, make your tacos and enjoy!
I served these with amazing BBQ beans from my Sneaky BBQ friends and my version of Mexican rice:
Mexican Rice
Cooked white rice, warm
chopped yellow onion
Can of chopped green chiles, drained
Frozen corn, defrosted/drained
Crumbled feta or cojita cheese
Saute onion in butter until it is soft and a little browned/caramelize-y. Add corn and green chiles and saute until hot. Add the rice and saute all together. Season heavily with salt and black pepper. Mix in cheese so it gets a little melt-y with the hot rice mixture. More black pepper, and enjoy!
So we just got back from a wonderful trip to Paris and after most vacations I crave Mexican food. Must be my San Diego roots? We went for burritos the night we got home. Feeling like more Mexican and something other than steak or chicken, here is a recipe for quick and delicious shrimp tacos.
Shrimp Tacos - serves as many as you want, just make alot!
- Shrimp, shelled, devined and tails off - count on two medium per taco
- Citrus Grill Seasoning mix - I cheat here, my husband designed a package for it—In fact this seasoning mix is what gave me the idea for these tacos in the first place, because I have bottles and bottles in my spice cabinet.
- Corn tortillas - we like the thick handmade ones
- Wasabi crema - mix a big spoonful of sour cream and a big spoonful of mayonnaise in a bowl, thin with a little milk. Add about a half teaspoon (to taste) of prepared wasabi paste in a tube (and smear it on everything. This stuff is awesome!)
- and EVEN BETTER is Sriracha crema - do the same as above instead with a big squirt of Sriracha. Kicks the Wasabi crema's ass.
Condiments:
Fresh salsa
Sliced radishes
Cilantro
Shredded cabbage
Sliced Avocado
Lime wedges
Rinse and pat the shrimp dry. In a non-stick skillet heat some oil or butter, then saute shrimp until just pink and cooked through. Sprinkle liberally with seasoning mix.
Heat tortillas, make your tacos and enjoy!
I served these with amazing BBQ beans from my Sneaky BBQ friends and my version of Mexican rice:
Mexican Rice
Cooked white rice, warm
chopped yellow onion
Can of chopped green chiles, drained
Frozen corn, defrosted/drained
Crumbled feta or cojita cheese
Saute onion in butter until it is soft and a little browned/caramelize-y. Add corn and green chiles and saute until hot. Add the rice and saute all together. Season heavily with salt and black pepper. Mix in cheese so it gets a little melt-y with the hot rice mixture. More black pepper, and enjoy!
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