Archive for May, 2016

May 27, 2016

Miso Salmon

IMG_0804.jpgINGREDIENTS

  • 2 Salmon filets
  • 2 tbs white miso
  • 1 tbs mirin
  • 1 tbs rice wine or sake
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • optional garnishes: sesame seeds, sliced green onion

INSTRUCTIONS

  1. Marinate salmon in miso mixture for 2-3 hours in the fridge.
  2. Line baking pan with aluminum foil and brush with oil. Scrape off most of the miso and place salmon on pan. Miso is super salty. Less is more.
  3. Broil on high for 8m or until edges just start to bubble. Remove from oven and set aside.
  4. Heat frying pan on high, add a tbs of oil, place salmon skin side down for 2 min or so to crisp up skin.
  5. Serve. (optional: top with sliced green onion)
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May 20, 2016

Pan Seared Duck Breast + Duck Fat Potatoes

IMG_0782INGREDIENTS:

  • 2 duck breasts (~1 lb total)
  • salt and pepper

INSTRUCTIONS

  1. Score duck skin in a criss-cross pattern, cutting deep without hitting the meat.
  2. Salt and pepper both sides generously.
  3. In a COLD skillet (cast iron is great for searing), and NO oil, place duck skin down. Turn heat up to medium. Fry for 5-10 minutes (gradually turn heat up to medium high) until fat is mostly rendered and skin becomes golden brown.
  4. Flip and fry another 3-5 minutes or until meat is slightly bouncy like the fat pads in your palm. Set aside and let meat rest for 5 min before cutting!

Easy? You betcha. I was too lazy to make a sauce so I used store bought mango chutney. Delicious. If you have a good source of fresh duck, this could save you time and money over a restaurant meal! At $13 a pound, this meal only cost us $7-8 bucks a person. Including sides. Total prep and cook time, half an hour tops. AND we didn’t have to get a babysitter! Baby’s room is right behind the kitchen. I’m sure he’s dreaming of duck fatty goodness right now.

Save your duck fat! I kept mine in a glass jar next to the stove. So much you can do with it.

IMG_0781DUCK FAT POTATOES:

  1. To time this right, prepare your potatoes first. Preheat oven to 425F.
  2. Cut in halves or threes, salt generously, add herbs and seasonings. (I used parsley and rosemary and some whole garlic heads).
  3. Use the first drippings from the duck fat rendering and pour over potatoes. Return pan over heat and keep cooking the duck. Meanwhile, toss potatoes to coat evenly. Roast in oven for 20 min or so, until golden brown.

Happy eating!

May 12, 2016

Liver and Onion

I’ve been craving Luby’s liver and onion. Where can I get some in the north east? Do yankees eat liver and onion?

No pics. Too hungry and forgot. But liver isn’t a pretty dish anyhow. REALLY easy. Can’t believe I haven’t tried this before. Not to mention CHEAP.

INGREDIENTS:

  • 1 lb liver, drained in colander
  • 50/50 flour cornstarch mixture for dredging
  • paprika
  • black pepper
  • salt
  • milk (I’m using almond)
  • 2 large sweet yellow onions, sliced

INSTRUCTIONS:

  • Drain liver, then soak in milk for 30-60m.
  • Pat dry and season with salt, pepper, paprika on both sides. Dredge in cornstarch/flour mixture to evenly coat.
  • Heat large skillet on medium high. Add a tbs or so of oil. Saute onions until caramelized and soft. This may take awhile. Add some water to speed it up. Season with salt. Add a pat of butter if you feel up to it. Remove from skillet and set aside.
  • Reheat skillet. Add frying oil (I like avocado oil. Anything with a high smoke point works, but avocado oil imparts no flavor). Heat until oil is shimmery. Place liver in pan, spacing it out and avoid crowding. Fry for ~3-5 min each side, depending on your stove and liver thickness. Should be browned evenly with no blood bubbling up.
  • Serve and top with sautéed onions. Yum.