Soy pickled Jalapenos

Soy-Pickled Jalapeños

Ingredients:

2 cups sliced jalapeno peppers (cut into thin rings)

3/4 cup soy sauce

2 teaspoons garlic (minced)

1/2 cup rice wine vinegar

1/2 cup water

2 tablespoons dark brown sugar (packed)

2 limes (zested and juiced)

2 teaspoons cumin seeds (toasted and crushed)

Method:

·         Combine all ingredients in a small heavy saucepan and bring to a boil

·         Remove from heat and cool to room temperature, stirring occasionally.  Pour into a sterilized jar and seal with a lid.  Steep in refrigerator for 2 days before using.

I classify this as Fusion because the flavor profiles may seem Asian on first glance.  The end result is far more broad.  While these are good as a garnish for Udon/Ramen dishes for sure, the lime and cumin notes lend itself to South American palettes as well.  Simply awesome on nachos, tacos, and enchiladas.  These are the best pickled Jalapenos I've ever had.  The stuff in jars found in most "ethnic" aisles don't even begin to compare.

Picture forthcoming.

Salmon Cakes

Salmon Cakes with Gingered Bok Choy

Once upon a time, a long time ago... I HATED Salmon.  The dreaded Salmon-loaf from my childhood still haunts my dreams.  Ever since I moved to the Northwest my feelings for this beautiful fish have evolved.  It is now one of my favorite fish to prepare and to eat.  I love the intense flavor and oily but flaky texture.  When it's done right, Salmon is divine.

I recently acquired a 4.5 pound salmon through a guy who knows a guy...  Now what is a single guy to do with an entire salmon?  I've been trying to practice breaking down fish and got 4 good steaks, two sizeable fillets, and a fair amount of trimmings.  One of the fillets is well underway to becoming Gravlax.  These "cakes" were made from the trimmings of my salmon filet practice.

I chop the salmon fine with my chef knife, then add rolled oats, teriyaki sauce, cilantro, fresh ginger, ground black pepper and the white of one egg to form essentially the salmon equivalent of meatloaf.  Proportions are hard to describe as I did this all by feel and tasting.  I used a ring-mold to form the patties into consistent shapes on parchment, then refrigerated them before cooking to help them set.  Cooking was a breeze... In a large no-stick skillet over medium heat in hot canola oil each patty took about 2 min. a side to brown nicely.  I used two cakes per serving and set them into a tower with a layer of Jasmine rice and topped it all off with some pickled radish and cucumber.

These could make good "burgers" too.

Turkey Assulted with Sushi Mat! News at 11.

Whenever I go home for the holidays the topic of conversation inevitably turns to food.  I made it known that I'm fond of sushi.  Dad said "yuk".  I asked him when the last time he ever had sushi was.  His reply? "Never".  I think many people carry an aversion to sushi without ever trying it because they associate it with being  raw fish.  It MAY be raw fish but it certainly doesn't limit what can be done.  I can't make anyone like something they are set against and unwilling to try.  That exchange got me thinking.  I really enjoy the simple and subtle flavors of traditional Japanese sushi, but that isn't all I like about it.  I also like to experience the ritual of sushi which to me is sharing artfully arranged mouthfuls of delicious simple food.  

Gobble Gobble Roll, with Miso Soup

If there is one thing I want to do in my life it is to introduce people to food and cuisines I find wondrous.  Introducing the Gobble Gobble roll V1.0. I know my Dad and I both share a love for traditional turkey dinner. What about a doing a sushi riff on turkey dinner?  This isn't production quality yet, but was a fun concept to play around with. 

SHARI

Sushi Rice:

2 C Arborio Rice, rinsed until water runs clear
2 C Cold water
2 T Rice vinegar
2 T Sugar
1/2 t Salt
~ Prepare on stove top.  Season the rice at the last minute before making the rolls.

NETA
Roast Turkey Breast:
cut, 1/4 square sticks with grain

Roasted Parsnips:

2 Whole Parsnips (peeled, cut battonet)
2 T Sesame oil
1/2 t Ground sage
1/2 t Dry Rosemary (crushed)
1/2 t Kosher Salt
1/4 t Ground black pepper
~ Combine above ingredients in a bowl, mixing to coat evenly.  Transfer to baking sheet.  Roast at 350F til soft.

 Red Bell Pepper pickles:

2 Whole Sweet red bell pepper (cut julienne)
1/2 t Alder smoked salt
1 t Brown sugar
1 t White wine vinegar
1 t Dried basil (crushed)
~ Combine above ingredients in a bowl, mixing to coat evenly.  Cover and refrigerate til ready to assemble.
Fresh Basil
~cut, chiffonade

ASSEMBLY
Toasted sesame seeds
Nori (2/3 of whole sheet)

PLATING

Teriyaki glaze:

~Kikkoman brand

Cranberry Chutney:

~pureed and strained, (Separate recipe post)

Tasting notes:
OK, but not great.  Maybe a little weird.
Re Shari: 

• Not happy with the bite of the rice vinegar.  Maybe Umeboshi vinegar instead?
• Arborio rice worked well for texture but a seasoned poultry stock instead of the water/vinegar mix might bridge inharmonious flavor differences. 
• The sweetness of the rice stands in nice opposition to the bitter notes of the nori and parsnips.  Perhaps brown sugar to refine it?  Maybe a hint of molasses?
• This is the biggest flaw of the dish and needs the most improvement.  Would like to see something closer to "stuffing" in flavor.

Re Neta:

• Turkey breast left over from Christmas dinner cooked by someone else was used.  Brining and classic roasting would enhance flavor profile. 
• The Parsnips turned out well on their own but I'm unsure they are the correct vegetable choice.  It did complimented the nori nicely.  Maybe sweet potatoes?

Re Sauces:

• Cran/Raspberry Chutney puree was good for flavor - but mixture needs to be thinned to ease plating.  Add salt TT.
• Commercial Teriyaki baste/glaze.  Not quite right.  I'm thinking a pan Jus might be a nice breakaway alternative to bring harmony to the dish.

Flax and Sesame crusted seard Ahi

Ingredients:

~~~Crust:

1 tsp kosher salt

1 tsp coriander seeds

1/2 tsp ground cumin

1/2 tsp ground paprika

1/4 tsp black pepper corns

3 tbsp flax seeds (toasted lightly)

3 tbsp sesame seeds (toasted lightly)

~~~Finish

(2) 4-5 oz. Ahi steaks 

Canola oil

Method:

1. Crust: Place salt, coriander, cumin, paprika, and black pepper in a mortar and grind with pestle til ground fine.  Evenly mix in flax and sesame seeds and ransfer mixture to a shallow bowl.
2. Prepare tuna: Cut each steak into 3 triangular shaped pieces, wherever possible keeping them all approximately the same mass.  On a small plate, add a small pool of Canola oil.  Dip the perimeters of the tuna in oil and then set in the seeds to coat three sides, leaving the top and bottom of the stake dry.
3. Sear: Heat a sateuse over med-hi heat.  Add enough oil to coat the surface of the pan.  Add pieses of tuna to pan one at a time, setting on the crust sides.  Slightly agitate the pan as pieces are added to prevent sticking.  Saute for 2 min, rotate each piece to the next side.  Repeat sear/saute until all sides are cooked and fish is medium-rare.  Ahi should still be pink in the very center. Serve.

• Makes enough "crust" for about 2 Ahi steaks,