Pad Thai Gai

Pad Thai Gai with steamed Chinese long beans

The Ingredients (for 4 to 5 servings):

• 300 g (or 12 oz) of extra-firm tofu
• 4 lime leaves
• 45 ml (or 3 tablespoons) of tamarind paste
•  stevia equivalent of 30 g (or 2 tablespoons) of sugar
• 30 ml (or 2 tablespoons) of fish sauce
• 2 g (or 1 teaspoon) of ground Cayenne pepper
• 680 g (or 1½ lb) of boneless chicken
• 6 cloves of garlic, weighing approximately 30 g (or 1 oz)
•  2 shallots, weighing approximately 120 g (or 4 oz)
• 50 g (or ⅓ cup) of sweet preserved radish. (I used a local, Korean-inspired pickled daikon.)
• 4 eggs
  
• 50 g (or ⅓ cup) of unsalted, dry-roasted peanuts
• 1 large or 2 smaller scallions weighing approximately 40 g (or 1½ oz), or the equivalent amount of Chinese chives
• 225 g (or 8 oz) of brown rice noodles
• 4 cups of mung or soybean sprouts weighing approximately 275 g (or 10 oz)
• salt
• white pepper
• cooking grade olive oil

The Method:

1. Three to four hours before you intend to serve this dish, press the tofu by placing it between two flat plates next to a sink, and putting a weight on top.
   
   (I used a full water pitcher for the weight.)
2. About half an hour before serving time, wash the lime leaves and slice them finely. 
   
3. Mix together the tamarind paste, stevia, fish sauce, Cayenne pepper, and lime leaves in a large bowl.
4. Cut the chicken into bite-size pieces and place them in the bowl with the tamarind marinade.
5. Mix the marinade thoroughly into the chicken and place the bowl into the refrigerator.
   
6. Grind or smash the garlic cloves with a small amount of salt until the mixture becomes shiny or foamy.
7. Chop the shallots finely.
8. Chop the preserved radish into small slivers.
9. Crack the eggs into a small bowl and whisk them with a fork until yolks and whites are thoroughly mixed.
10. Chop the peanuts into small pieces and set them aside.
    
11. Chop the chives or scallions finely.
12. Discard the water that has been pressed out of the tofu, wipe the tofu dry, and cut it into 20 or 25 cubes.
    
13. Heat a wok or skillet over high heat and add olive oil to a depth sufficient to fry the tofu cubes.
14. Place the tofu cubes into the oil and stir-fry them until they turn a light tan color, then set them aside in a small bowl.
    
15. Place the dry rice noodles into a bowl that will hold them easily and place a colander on top of the bowl.
16. Fill a medium saucepan with water and bring it to boiling point.
17. Blanch the bean sprouts for 1 minute in the boiling water then drain them in a colander set over the bowl of noodles. Add cold water to the bowl until the noodles are completely submersed.
18. Rinse the bean sprouts with cold water, then set them aside in the colander.
19. Meanwhile, allow the noodles to soak for a few minutes in the hot water while stir-frying the aromatics.
20. Reheat the wok or skillet over high heat, using only enough of the olive oil to coat the bottom and sides generously.
21. Add the shallot, garlic, and preserved radish and stir-fry until some pieces are starting to turn brown.
    
22. Immediately drain the noodles in a colander and add them to the wok, stir-frying to coat them with a thin film of olive oil.
    
23. Add the chicken pieces, setting aside excess marinade.
24. Stir-fry until the chicken is lightly browned on all sides.
    
25. Turn the heat to low, and push the noodle mixture to one side of the wok or skillet.
26. Pour the beaten egg into the cleared part of the skillet and stir-fry it vigorously until it is completely cooked.
    
27. Chop the cooked egg into small pieces with the thin edge of the cooking spatula.
28. Continue stir-frying to mix the egg into the noodle mixture. 
29. Taste the noodle mixture and add some of the reserved marinade, if necessary, to enhance taste or noodle texture. (I used all of it.)
30. Turn the heat to low, add the tofu, bean sprouts, and scallions or chives, and sprinkle with white pepper. 
31. Mix well, and turn the pad thai gai out onto a serving dish.
32. Sprinkle the chopped peanuts on top or serve them separately in a bowl.

The Story:

With whole-grain, brown rice noodles and a sauce slightly sweetened with stevia, this pad thai is an excellent choice for an Asian meal with a low glycemic index. I based it on a recipe found on the Taste of Asian Food web site.

Flatiron Fajitas

The Ingredients (for 4 to 6 servings):

Salsa:

• 6 to 8 tomatillos, weighing approximately 450 g (or 1 lb)
• 1 medium red onion, weighing approximately 225 g (or 8 oz)
• 4 cloves of garlic, weighing approximately 15 g (or ½ oz)
• 30 ml (or 2 tablespoons) of cooking grade olive oil
• 1 bunch of cilantro, weighing approximately 43 g (or 1½ oz)
•  1 lime
• 1 whole jalapeño or 2 whole Hawaiian chilis or the equivalent

Cream

•  30 ml (or 2 tablespoons) of mayonnaise
• 45 ml (or 3 tablespoons) of prepared horseradish
•  45 ml (or 3 tablespoons) of almond milk
• 55 g (or 2 oz) of feta cheese

Steak

•  900 g (or 2 lb) of flatiron steak
•  10 g (or 1½ tablespoons) of ground cumin
• 8 g (or 1½ tablespoons) of ground coriander
• 10 g (or 1½ tablespoons) of hot paprika
• salt
•  pepper
•  cooking grade olive oil

The Method:

Tomatillo Salsa

1. At least 2 hours before cooking the steak, make the salsa by first husking then washing the tomatillos. Cut each in half and place them in a medium bowl.
2. Peel the onion and slice it thinly, then add the onion slices to the bowl.
3. Bruise and peel the garlic cloves, then add them to the bowl.
4. Add the olive oil and mix it in until every piece of vegetable is lightly coated.
5. Spread the tomatillo mixture out onto a baking sheet or broiler pan covered with aluminum foil. Place the tomatillos with their skins facing upward.
   
6. Turn on the broiler to high and, when it is hot, place the pan of vegetables under it, at a distance of about 7.5 to 10 cm (or 3 to 4 inches). 
7. Broil the tomatillo mixture until the vegetables are beginning to char, approximately 8 to 10 minutes.
   
8. Set the tomatillo mixture aside to cool.
9. Meanwhile, wash the cilantro and chop it roughly, then place it into a blender or food processor.
10. Zest the lime, and add it to the food processor.
11. Squeeze the lime, and add the juice and pulp to the food processor.
12. Wash the chili pepper(s) and chop them finely, then add them to the food processor.
13. When the tomatillo mixture is cooled, add this also to the food processor and purée to the desired consistency.
    
    
    
    
14. Set the salsa aside to develop and blend the flavors.

Horseradish Cream

1. At least one hour before cooking the steak, make the horseradish cream by combining the mayonnaise, horseradish, almond milk, and crumbled feta in a blender.
2. Blend until there are no lumps of cheese. If necessary, adjust the proportions of the ingredients and blend again so that the consistency is like that of a thick cream.
3.  Place the horseradish cream in the refrigerator.

Flatiron Steak

1. Rinse the flatiron steak briefly, pat it dry, and place it on a wide board or platter.
2. Heat a griddle or skillet to high.
3. While the griddle is heating, place the cumin, coriander, paprika, salt, and pepper in a small bowl and mix well to combine them evenly.
4. Sprinkle or rub the seasoning mixture onto both sides of the steak.
5.  When the griddle is hot, spray or lightly spread olive oil all over it.
6. Place the seasoned steak onto the griddle and cook it undisturbed for 4 to 5 minutes.
7. Turn the steak and cook the other side for 4 to 5 minutes also.

The Fajita:

Cut the flatiron steak into thin slices across the grain. Serve with soft, warmed tortillas, crisp lettuce leaves, and the tomatillo salsa and horseradish cream.

The Story:

This dish is adapted from a recipe I found on a website called The Chew.

Steelhead Dijonnaise

Steelhead Dijonnaise, an Artichaut Vinaigrette, also on this blog, and chick-pea flour linguine with pesto

The Ingredients (for 5 to 6 servings):

• 680 g (or 1½ lb) of steelhead trout fillet(s) (I used a single, large fillet which was easier to skin)
  
• 3 to 4 cloves of garlic, weighing approximately 20 g ( or ¾ oz)
• 2 g (or ¼ teaspoon) of salt
• 80 ml (or ⅓ cup) of white wine
• 60 ml (or 4 tablespoons) of Dijon mustard
• 25 ml (or 1½ tablespoons) of lemon juice
• 5 g (or 1½ tablespoons) of dried dill weed
• 8 g (or 1½ tablespoons) of unsalted lemon-pepper seasoning
• Olive oil

The Method:

1. If necessary, peel the skin off the steelhead fillet(s) using a small, sharp knife to loosen the flesh while pulling the skin back with the other hand.
2. Turn on the oven and set it to 205°C (or 400°F).
3. Spray or brush olive oil all over the inside of an oven-proof dish that will hold the steelhead comfortably in one layer.
4. Place the fillet(s) into the oven-proof dish.
5. Peel the garlic cloves and mash or grind them with the salt until they form a paste.
6. In a small bowl or measuring cup, mix together the garlic, wine, mustard, lemon juice, dill, and lemon-pepper seasoning until the mixture is homogeneous.
7. Pour the wine and mustard mixture over the steelhead fillet(s) until they are completely coated.
   
8. Place the dish into the oven and bake the steelhead until it is opaque on the outside and still soft and moist in the thickest part of the fillet. This might take 10 to 16 minutes, depending on the size of the fillet(s). 
   

The Story:

This dish is very little changed from a recipe by Nora on the allrecipes web site.

Orange You a Snapper?

The Ingredients (for 6 servings):

• 900 g (or 2 lb) of fileted snapper or similar fish (I used opakapaka, a Hawaiian pink snapper)
• 1 orange
• 4 g (or ½ teaspoon) of salt
• 3 g (or ¾ teaspoon) of ground white pepper
• 60 ml (or 4 tablespoons) of tangerine balsamic vinegar (or white balsamic vinegar)
• 1 medium onion, weighing approximately 170 g (or 6 oz)
• 225 g (or 8 oz) of white mushrooms (I used king oyster mushrooms)
• 6 small Asian eggplants, weighing approximately 675 g (or 1½ lb)
• 40 g (or 1½ oz) of ginger root, preferably young ginger
• 450 g (or 1 lb) of cauliflower
• 450 g (or 1 lb) of  broccoli
• Cooking grade olive oil

The Method:

1. Rinse the filets of snapper, pat them dry, and slice them into pieces a little larger than bite size. 
2. Place the snapper into a bowl that will hold it comfortably.
   
3. Scrub the orange skin to clean it, then grate off the zest.
4. Add the orange zest, salt, white pepper, and about half of the balsamic vinegar to the snapper.
5. Mix the marinade thoroughly but gently into the snapper pieces.
6. Place the snapper into the refrigerator for up to one hour.
7. Chop the onion into small dice.
8. Chop the mushrooms into bite-size pieces.
9. Chop the eggplants into slices about 2 cm (or ¾ in) thick.
10. Place a deep skillet or large wok over high heat and add 45 ml (or 3 tablespoons) of olive oil.
11. Place the onion, mushrooms, and eggplant into the skillet and stir-fry rapidly until the oil coats all slices. If necessary, add a little more olive oil.
    
12. Stir-fry the vegetables frequently until the oil is absorbed and is beginning to be rendered by the eggplant.
13. Add the remaining balsamic vinegar and stir-fry briefly to mix it evenly.
14. Remove the skillet from the heat and place the eggplant mixture into a bowl.
15. Wash and brush the ginger root. If it is a mature root peel the skin, but this is not necessary for young ginger.
16. Slice the ginger as finely as possible.
17. Slice or separate the florets of cauliflower and broccoli.
18. Reheat the skillet over high heat with about 15 ml (or 1 tablespoon) of olive oil.
19. Place the ginger slices in the skillet and stir-fry them until they are limp and somewhat translucent.
    
20. Immediately add the cauliflower and broccoli and stir-fry just long enough to coat each piece with oil. If necessary, add a little more olive oil.
21. Lower the heat to medium and add back the eggplant mixture. Stir-fry briefly to mix the vegetables.
22. Spread the pieces of snapper on top of the vegetables, cover the skillet, and steam the fish for approximately 7 minutes, until it is just cooked. If necessary, add a little water to the skillet.
    
23. Remove the skillet from the heat and stir gently to fold the fish into the vegetables.
    

Lemony Chicklet

The Ingredients (for 5 servings):

• 10 to 12 chicken drumsticks, weighing approximately 1.3 kg (or 3 lb)
• 6 to 8 cloves of garlic, weighing approximately 30 g (or 1 oz)
• 3 g (or ½ teaspoon) of salt
• 2 lemons
• 110 ml (or ½ cup) of white wine
• 30 g (or 2 tablespoons) of unsalted butter
• 15 g (or 2 tablespoons) of salt-preserved capers
• 3 g (or 2 teaspoons) of tarragon
• 30 ml (or 2 tablespoons) of Dijon style mustard
• cooking grade olive oil 

The Method:

1. Rinse the drumsticks and pat them dry.
2. Peel, then crush or mash the garlic cloves with the salt until the mixture becomes slightly frothy or creamy.
3. Extract the juice from one of the lemons.
4. Slice the other lemon finely to yield about 12 slices. Discard the ends of the sliced lemon.
5. Heat a large skillet to medium-high and add enough olive oil to lightly cover the bottom of the pan.
6. Place the chicken drumsticks in the skillet and brown them on both sides.
   
7. Remove the drumsticks and set them aside.
8. Turn the heat to medium-low.
9. Add the wine and lemon juice to the skillet, scraping and stirring to deglaze the pan.
10. Add the butter, capers, tarragon, and mustard and continue stirring until the mixture comes to a boil.
    
11. Add the lemon slices and stir briefly.
    
12. Add the reserved chicken drumsticks and stir to coat them with the sauce.
    
13. Place a lid on the skillet and simmer the drumsticks on low heat for 15 minutes.
    
    

    

    Lemony Chicklet

Horse's Neck Salmon

The Ingredients (for 6 servings):

• 160 ml (or ⅔ cup) of brandy
• 15 ml (or 1 tablespoon) of soy sauce
• 2 g (or 1 teaspoon) of ground ginger
• 1.5 g (or ½ teaspoon) of finely ground white pepper
• 1 fillet of salmon (skin on), weighing approximately 900 g (or 2 lb)
• 1 lemon
• 45 g (or ¼ cup) of sugar-free sushi ginger
  
• 110 g (or 4 oz) of butter
• cooking grade olive oil
• 120 ml (or ½ cup) of fluid from the sushi ginger bottle

The Method:

1. In a small bowl or measuring cup, add the soy sauce, ground ginger, and white pepper to the brandy and stir to distribute evenly.
2. Rinse the salmon and place it in a Ziploc bag or similar receptacle.
3. Pour the brandy mixture over the salmon and close the container.
4. Marinate the salmon for at least 1 hour in the refrigerator.
5. Meanwhile, finely grate the zest off half of the lemon.
6. Finely chop the sushi ginger.
   
7. About 15 minutes before serving the salmon, heat a large skillet over high heat.
8. Spray or brush the cooking surface lightly with olive oil.
9. When the oil is smoking, remove the salmon from its marinade (save the marinade for step 14) and place it, skin-side down, in the skillet.
   
10. When the skin turns dark and crispy, turn the heat to low, cover the skillet, and continue to cook the salmon to the desired doneness (I prefer medium-rare).
    
11. Remove the fish to a serving platter.
12. Place the butter into the skillet and allow it to melt over low heat.
13. Add the lemon zest and chopped ginger and stir for 2 minutes.
14. Add the marinade and ginger juice, and simmer until an emulsion is formed.
    
15. Immediately pour the brandy-ginger sauce over the salmon fillet.

    

    Horse's Neck Salmon with Cauliflower Nuggets and Caraway Cabbage, also in this blog

The Story:

I altered an internet recipe for Grilled Salmon with Brandy Marinade, by eliminating ¾ cup of sugar and adding more ginger. The resulting sauce is tangy and actually complements the taste of the salmon more than the sweet sauce would.
('Horse's Neck' is the name of a cocktail made from brandy and ginger ale with a twist of lemon.)