I came across this post on The Kitchn last year and pretty much went right home and made the cabbage right away that first evening (and many times since). I’ve always roasted it in the oven instead of grilling and I’ve found that it works very well ithat way. It’s funny, I’ve never really been a big fan of cabbage but this recipe just really works, you know? Kind of like how roasting brussels sprouts will turn those haters into huge fans — same thing here.
We’ve had this roasted cabbage before as a side for grilled tuna or even just as a snack. The other night I tried adding it to udon noodles and it was delicious — the dressing works as a great, spicy sauce for the noodles.
My head of cabbage was quite small (about 12 oz), so it was easily divided between two people. If you have a larger head (most likely) and are only making two servings, feel free to use either a half or even a quarter of the cabbage for this recipe. Or make it all with more noodles, and have . . . → Read More: Roasted Cabbage with Udon Noodles, Mushrooms and Cilantro-Lime Dressing
Some days there is nothing better than having something tasty simmering away in a slow cooker. The house starts smelling delicious about maybe hour two and it just keeps getting better smelling ALL DAY. So wonderful. This is one of those recipes that you definitely want going for 7-8 hours on a cold winter day.
Strangely, I haven’t really done that much with pork shoulder before, just a handful of recipes, but I think this one is definitely a keeper. I chose to use Ponzu Sauce (soy sauce with citrus) because the sodium content was even less than the low sodium soy sauce I had and I thought that the citrus notes would work really well here. I used my Kitchen Ninja for this recipe, in the regular slow cooker setting.
Also I’m trying out a new format here — photos first and then recipe.
Sweet and Spicy Asian Pork Shoulder (Slow Cooker)
Adapted from Real Simple Magazine; serves . . . → Read More: Sweet and Spicy Asian Pork Shoulder (Slow Cooker Recipe)
This was a delightfully odd mix of a meal. I saw the original recipe and thought it sounded somewhat interesting but both jwa and I really, really liked the resulting dinnerc. I am always a fan of tacos and these were no exception. I got some local Oregon coast Albacore Tuna Loin from Flying Fish and went to work with my grill pan.
And bonus! During one of the very few, very hot days we’ve had so far this Summer — the grill pan is only heated for about 5-6 minutes total! Yay!
The beans below were a quick attempt at a side dish and I’ve got to admit, I think they worked quite well.
Asian Tuna Tacos (Tacos de Atún Estilo Japones)
Adapted from a recipe in Fine Cooking magazine. Serves 4, recipe is easily halved.
1⁄2 cup Greek yogurt
1 tbsp prepared wasabi or 1 tbsp powdered wasabi mixed with 2 tsp water
2 tsp soy sauce
2 tsp lime juice
1⁄2 tsp sugar
1 pound tuna steaks, about 1-inch thick
Kosher salt + pepper
3 tbsp mild olive oil
8-16 corn tortillas, warmed (amount depends if you like to double-up your tortillas for tacos)
1 ripe avocado, peeled, pitted, and cut into thin slices
3 scallions, thinly . . . → Read More: Asian-Fusion Tuna Tacos
This actually happened: Well, hello there beautiful piece of Copper River King Salmon. Whatever shall I do with you? Goes off to consult cookbook. Hey! The recipe in this cookbook is even specifically for Copper River King Salmon! Looks like this is what’s for dinner.
So, yeah, that’s kind of how I decided on this one (besides the fact that it looked awesome). And yeah, it seems kind of fussy what with the marinade and the two sauces, but if it’s a weekend and you have time to get stuff together earlier in the day, it’s pretty easy.
Besides, the King Salmon works just amazingly with the wasabi aioli and the bok choy. I’m usually not a huge fan of bok choy (it always seems too bitter to me), but the Soy-Maple drizzle was so good at balancing out that bitterness.
Copper River King Salmon with Wasabi Aïoli and Soy-Maple Drizzle
Adapted from a recipe in the cookbook, Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs
3/4 pound salmon, sliced into 2 pieces
For the marinade:
2 tbsp sesame oil
1/2 cup . . . → Read More: Copper River King Salmon with Wasabi Aïoli and Soy-Maple Drizzle
I am always on the lookout for easy recipes that I can make at night and then use the next day for work lunches. So when I saw this recipe at Serious Eats recently, I was really excited because Sweet & Sour anything is kind of an old school guilty pleasure for me. But, then I actually read through the whole recipe and realized it was deep fried. Now, I know that’s totally delicious, but it seems like deep fried foods are not great idea to make the night before with the sole purpose of being lunch leftovers.
But, hey, I thought, “What if I didn’t do that part? And what if I added a whole bunch of these mini bell peppers that I have in the fridge and I need to use up?”
Well…this is what happened and spoiler alert!!! — it was very good! I also like that you could pretty much use this as a base recipe for sweet & sour anything — chicken or shrimp or even just vegetables.
Sweet & Sour Pork
Inspired and adapted from a recipe in Serious Eats by Chichi Wang. Serves about 4.
1 lb pork tenderloin, sliced . . . → Read More: Sweet & Sour Pork