Archive for June, 2012

June 17, 2012

Coconut Milk + Lemongrass Steamed Mussels

Have lots of crusty bread on hand. You will want to DRINK this broth afterwards.

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And for the millionth time, I apologize for my crappy iphone camera. It tastes so much better than it looks… And mussels are really f*ck up free. Promise. Just try it.

INGREDIENTS:

  • 2 lb fresh mussels (in a pinch, frozen half shells work too)
  • 1/2 cup minced shallots
  • 1 stalk lemongrass, cut in 4 two inch pieces and smashed with flat of knife.
  • 1 tbs tumeric (mostly for color)
  • 1 tsp red chili pepper flakes
  • 2 slices of fresh ginger
  • 3 cloves garlic, minced
  • 0.5 – 1 cup white wine
  • 2 small cans of coconut milk
  • juice of 1 lime

INSTRUCTIONS:

  1. In a large bowl, rinse mussels in cold water. Clean and cut off fuzzy green bits (beards). Let it soak and rinse ~20 min.
  2. In a 3 qt pot, saute shallots until soft ~3 min. Add garlic and continue to saute 2 min. Add tumeric, chili pepper flakes, lemongrass, ginger. Salt generously. Stir and saute another 3 min.
  3. Add wine and let it reduce by half. Add coconut milk. Bring to a boil, reduce to a simmer and cover for 10 min.
  4. Add mussels and COVER. Steam 3-5 minutes or so, until all the mussels open. Don’t check on it repeatedly as this releases the steam.
  5. Remove from heat and pour into large bowl. Squeeze on lime juice and top with fresh chopped scallions or cilantro as garnish.

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June 17, 2012

Nobu’s Miso Black Cod

So I did a little experiment. I tried the recipe on black cod ($$$) and on regular cod.

GET THE BLACK COD.

Trust me. It’s worth it. Cut the recipe in half if you don’t want to buy $30 worth of fish to feed two. It’s pretty amazing, so don’t make any for your friends if you’re cheap. Ha.

INGREDIENTS:

  • 1 to 1.5 lb black cod filets
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tbs white miso paste
  • 3 tbs white granulated sugar

INSTRUCTIONS:

  1. In a small saucepan over high heat, bring mirin and sake to a boil. Let the alcohol evaporate for 15 seconds. Reduce heat to medium.
  2. Dissolve miso, bit by bit, into the liquid. Stir continuously.
  3. Increase heat to high. Stir in sugar until also completely dissolved. Remove from heat immediately and let it cool to room temperature.
  4. Pat cod filets dry. Marinate in miso mixture, covered, in refrigerator for 2 days.
  5. Important: Scrape miso off cod! It’s salty stuff. And it’s already been marinating for a few days. You don’t need an extra coating of it. Trust me.
  6. Line baking pan with aluminum foil. Arrange cod evenly across pan. BROIL for 5 minutes or so or until just begins to brown. Bake at 400F for 10 minutes until cod cooked through.
June 10, 2012

Kale, Sausage, and White Bean Soup

INGREDIENTS:

  • 1 large batch kale, chopped
  • 1 lb sausage, sliced
  • 3/4 lb carrots, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 (15oz) cans white beans/cannellini beans
  • 1-2 strips bacon, pan fried and chopped finely
  • 1/3 cup parmesan
  • 1 tbs rosemary
  • 2 bay leaves
  • salt/pepper
  • red pepper flakes (optional)

INSTRUCTIONS:

  1. Heat dutch oven or large soup pot over high heat. Brown sausage slices until cooked through. Remove and set aside.
  2. In remaining grease, saute onions ~3 min until soft. Add minced garlic and continue to saute until fragrant, ~2 min.
  3. Add rosemary, bay leaf, red pepper flakes, and salt generously. Stir in carrots. Add chicken broth. Bring to a boil then reduce heat to low. Cover and simmer ~30 min.
  4. Add 1 whole can of beans, including the liquid. Drain other can and add just the beans. Cover and simmer another 3o min.
  5. Add bacon, sausage, kale, Parmesan. Bring heat up to medium. Heat, uncovered, ~15 minutes, stirring often to make sure kale becomes fully submerged.
  6. Continue to simmer until serving time, or refrigerate overnight and heat slowly over a low simmer on the stove before serving the next day. Soup always tastes better a day or two later!