Griddle Cooked Miso Salmon and Broccoli
Still loving having some miso in the house, a little goes a long way. Tonight, two new things. My miso Salmon on the griddle…and broccoli on the griddle. I used two cloches, one to steam the broccoli and one to bring a more even heat to the salmon. Here’s the link to the salmon if you missed it before: https://www.facebook.com/share/p/y4nB4houEd6kWn3J/ The result was great. It kept me from running the kitchen broiler on a VERY hot day, and I got to try something new. I started the brocholi with a little butter and garlic, turned off the heat on that side of the griddle, and then squirted in some water under the cloche to keep it steaming. With the salmon, I griddled it for a couple minutes, flipped it, and did a couple more. Bottom line: This is a...
Chicken and Shrimp Hibachi
I’ve had my griddle for a month and a half now. I have not used my grill/smoker for a month and a half now. Sunday night: Chicken ans shrimp Habachi with brown and wild rice. The key here is the sauce. In olive oil, saute onions, then add some garlic and ginger. Heat through to bring up the flavor. Add a couple cups of low sodium soy sauce, a teaspoon od agave (some use brown sugar) lemon juice and a hint of sesame oil. I put in a dash of fish sauce too. Cook to thicken over a medium low heat for at least half an hour. Add this to EVERYTHING while cooking. I used to strain the sauce first. But why? Now I just ladle it all...
Blackened Mahi Tacos
Blackened Mahi Tacos! While I’ve written up my fish tacos before, I haven’t done blackened fish, which is the way I prefer my tacos when eating at a restaurant. And the spice/herb mix is worthy of sharing. My blackening rub (can be used with chicken too). Italian SeasoningCayenneBlack pepper (fresh ground is best)Chipolte powderCajun seasoning (the only ‘salty’ part. I use Tony’s)PaprikaGarlic powder And, of course, you want a quick hot sear, I cook mine on a medium high heat with avocado oil for just a couple minutes on each side, then let rest to cook through. On Saturday night we did ours with no carb and corn flour tortillas. Served with a yogurt-lime crema, pico de gio, guac and angel hair cabbage. The crema is a mix of plain...
Cucumber/Guac/Shrimp App
We made a quick, simple but absolutely delicious appetizer for a CB Blue Zone dinner tonight. Griddle/pan sear a pound of shrimp with butter and smashed garlic, flavored with lime/pepper seasoning. Put these in the fridge to cool them off (we did the freezer for 15 minutes). Sliced cucumbers. Topped with guacamole, then one of the chilled shrimp. A perfect app for a hot Summer...
Crab Cakes!
Crabcakes! Last night we settled in at at a wonderful cottage on Kerr Lake in Virginia to enjoy some crab cakes. This is VERY simple, and we did do a couple different things tonight. In a bowl we mixed one egg, two tablespoons of mayo, some fine diced onion and yellow sweet pepper. To this we added 1/4 cup of gluten free panko, a couple tablespoons of almond flour, two tablespoons of Chululu salsa and a container (8 oz?) of crab claw. Then add old bay to your liking. We used Blackened Old Bay, about a tablespoon. This went into a hot skillet with a couple teaspoons of Kerrygold butter (almost browned). Cooked for a few minutes, flipped, and cooked for a couple more. Served with an mayo aoli (I can’t remember what we put in it) on a toasted bun. It was a...
Nobu Style Miso Cod
A quick shout out to my absolute favorite fish recipe. Nobu-Style Miso Cod. In another life, I frequented the hotel Atlantis, on Paradise Island in Nassau Bahamas on a fairly regular basis. And my first meal every time was to go to NOBU MATSUHISA restaurant to enjoy his Miso Cod. I learned to replicate this over the years. Friday night, we did a new version that I loved. For the first time it left of the sake, and introduced soy sauce. The key is to marinade it for at least a day. After that, I put the cod in a glass dish for 10 minutes at 400° and then broil til perfect (just a few minutes, watching constantly). Cod can be fishy. Wash the cod. Dry. Salt with kosher salt and let sit for an hour or so. This draws out the moisture for a crisper crust and gets rid...