Salmon Bite / Poke Bowl

 Salmon Bite / Poke Bowl 

I made this mashup between the viral TikTok salmon bowl and salmon bites; threw some extra fresh raw tuna :)   Jimmy isn't a huge fan of raw salmon so I used my air fryer to crisp up tender little bites. 

For 2 generous servings

1 salmon filet, take off skin and cut into large bite size pieces

1 width-of-the-knife tuna steak, cut into large bite size pieces

white rice or cauliflower rice

rice vinegar

sugar / salt

edamame

scallions - slice thinly

carrots - shave / sliced thinly

fresh jalapeno - sliced thinly

Pickled red onions

1 hothouse cucumber - peeled and coarse dice

avocado - sliced

Kewpie / Japanese mayo

Siracha

Soy sauce

sesame seeds

fried onions

salmon marinade:

soy sauce

rice vinegar

sesame oil

honey

ginger and garlic powders

For the rice, reheat in bowl with ice cube on top, remove them after rewarmed.  Add splash of rice vinegar, about 1/2 tsp sugar and salt to taste.  If using cauliflower rice, prepare same way for flavor.

Put the bites of the salmon in the marinade for at least 30 minutes.  I spooned a small amount of the marinade onto the tuna.

Mix mayonnaise, siracha, and soy sauce until desired consistency and flavor to make the sauce for drizzling on top.

Cook salmon in air fryer around 300 degrees for 5 minutes, then turn pieces and cook other side until crispy, probably another 5-10 minutes.  Could do this step on stove or under broiler.  Toss salmon back into leftover marinade when done.

Scoop ingredients over rice in bowl.  Serve with general portion of fish.  Top with sesame seeds, fried onions, and drizzle the sauce on top.  Enjoy!

Thai Curry Pepper Soup

I love cooking Thai food. This is served like a soup, with yummy fresh lime juice, avocados, fried shallots, bean sprouts on top :) I've served over rice noodles, over shiritaki noodles, and most recently over a small scoop of cauliflower rice. 

Adapted from : https://carlsbadcravings.com/one-pot-thai-chicken-noodle-soup/ 

 INGREDIENTS: 

olive oil 

8-10 boneless chicken thighs, trimmed 

1 white onion, chopped 

4 tablespoons red curry paste 

2 tablespoon freshly grated ginger 

6-8 garlic cloves, minced 

 Lots of Peppers: I use 1 poblano, 5 sweet baby peppers, 4 jalapenos, shishitos, banana peppers, 1 red bell pepper - all diced 

2 small packages of mushrooms, halved or quartered into large but bite sized pieces 

baby bok choy, x 6, chopped coarsely 

 4-6 cups chicken stock 

2 14 oz. cans quality coconut milk (Chaokoh recommended from initial source and I loved it) 

2 tablespoons low sodium soy sauce 

2 tablespoons fish sauce 

2 tablespoons brown sugar 

1 tablespoon dried basil (I use fresh Thai basil when it's growing in my garden, a large bunch) 

2 Tbs lime juice 

3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces** 

1/4 cup chopped cilantro 

2-3 tablespoons fresh lime juice 

1 1/2 teaspoons Sriracha or more to taste 

Garnish: crushed peanuts chopped cilantro lime juice 

Trim chicken thighs. Season with salt, pepper, garlic, and ginger powder. I have a crockpot insert that is aluminum and can go on the stovetop initially, so I use it to brown the chicken ahead of time on both sides. Put chicken aside. In the same pot, pour a little more olive oil and saute onion. Add garlic and ginger, stir. Add red curry paste and mix. Then add peppers and mushrooms, bok choy. Pour in chicken stock, coconut milk, fish sauce, soy sauce, and brown sugar, all with a good squirt of lime juice. 

Can double this portion of the recipe if the sauce seems too "coconutty". Serve over rice/cauliflower rice/noodle of choice in bowls. Garnish with cilantro, avocado slices, fried shallots (can get at Asian groceries, very worth the effort), and lime wedges.

Thai Peanut Noodles

Ingredients:

• 2 pounds boneless, skinless chicken, cut into strips
• 2 Tablespoons olive oil
• 16 ounces linguine noodles
• 1 cup snow peas (could substitute broccoli)
• 1 cup red bell pepper, cut into strips
• 1 cup baby carrots or thinly sliced carrots

Sauce:

• 1 cup water
• 4 Tablespoons lime juice
• 6 Tablespoons creamy peanut butter
• 1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
• 3 Tablespoons honey
• 4 Tablespoons soy sauce
• 3 teaspoons ground ginger
• 2 teaspoons minced garlic

Garnish:

• 1 cup peanuts
• 0.5 cup cilantro, chopped
• 3 medium limes, wedged

Directions:

In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

Freezing Directions:

Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label, and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl, or on low in a large skillet on the stovetop. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.

Servings: 6

From Once a Month Mom

Clay Pot Pork

Inspired from the aroma seeping from the microwave in the anesthesia lounge... my friend Mark Stivers is quite the gourmet chef and he gave me this recipe that he just whipped together one day!  OMG it is to die for - modified from the Gourmet Vietnamese recipe here, we had it for several nights in a row!

PS I doubled this recipe.

• 1/3 cup brown sugar
• 1 1/2 to 2 cups chicken stock
• 1/3 cup Asian fish sauce, preferably Vietnamese
• 3 shallots, thinly sliced (I used an onion)
• 2 garlic cloves, thinly sliced
• 1 lb country-style boneless ribs (or trimmed boneless pork shoulder), cut into 1-inch cubes
• 1 teaspoon finely ground black pepper
• 3 jalapenos, (1 chopped)
• 1 hand of ginger, grated
• 1 16 oz package of noodles of preference, I used egg-yolk free wide noodles, or jasmine rice
• 2 Tbs butter + 2 Tbs flour for thickening sauce

Cook sugar in a dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally, until sugar has melted into a deep golden caramel. Carefully add stock and fish sauce (caramel will harden and steam vigorously) and cook, stirring, until caramel is dissolved. Add shallots/onion, garlic, ginger, and jalapenos, and simmer, uncovered, stirring occasionally, for 4 minutes.

Toss pork with pepper in a bowl and stir into sauce. Bring to a simmer, then cover pan, reduce heat to low, and braise pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours. 

Mark (and I) both pulled out the pork when it was perfectly braised so we could reduce the rest of the sauce.  I added melted butter tabs to flour and stirred, then mixed in with the sauce to thicken.  Once the right consistency, readd the pork to warm and use fork to pull apart.

Cook pasta/rice as directed.  Serve the pork over top and enjoy!

Thai Chicken Kabobs with Jasmine Rice and Spicy Peanut Sauce

Here is part 1 of a two-part series on my latest international dishes, specifically kabobs.  Lately I've been obsessed with Thai food, and quickly I've come to realize that fish sauce, chile paste, rice noodles and light coconut milk have entered the "always stocked" status in my pantry.

Kabobs and Sauce:

1 pound boneless skinless chicken breasts or tenders

1/3 cup soy sauce

2 Tbs fresh lime juice

1Tbs fish sauce (optional)

2 cloves garlic, minced

1 tsp grated fresh ginger

3/4 red pepper flakes

3 Tbs water

1 cup canned unsweetened (or light) coconut milk

1 Tbs creamy peanut butter

4 green onions with tops, cut into 1" pieces

1 each yellow red and green bell peppers, cut into strips

1-2 cups jasmine rice, prepare as directed and fluff with lemon zest and cilantro after cooked

Cut chicken into 3/8-inch cubes; place in shallow glass dish.

Combine soy sauce, lime juice, fish sauce, garlic, ginger and red pepper flakes in small bowl.  Reserve 4 Tbs mixture.  Add water to remaining mixture.  Pour over chicken; toss to coat well.  Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

Soak 8 (10-12 inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain.  Prepare grill for direct cooking.

Meanwhile, for peanut sauce, combine coconut milk, 4 Tbs reserved soy sauce mixture and peanut butter in small saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and simmer, uncovered, 2-4 minutes or until sauce thickens.  Keep warm.

Drain chicken, reserve marinade.  Skewer chicken intermittently with green onions and peppers.  Brush chicken and vegetables with reserved marinade.  Discard remaining marinade.

Place skewers on grill.  Grill uncovered over medium-hot heat 6-8 minutes or until chicken is no longer pink, turning halfway.  Serve with jasmine rice and cilantro with peanut sauce over top.

From Thai Cooking 2005

Thai Grilled Hangersteak with Spicy Peanut Sauce and Cucumber Salad

• 
  
• My favorite dish from one of my favorite restaurants in Chapel Hill, Jujube.

All of their dishes are delicious mmmmmm, but here is the hanger steak as I like to make it!

• Hanger Steak:
• 
  
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup fresh lime juice
• 1/4 cup fish sauce (warning...smelly)
• 2 tablespoons dark sesame oil (I used peanut oil)
• 1/2 small red onion, chopped
• 1/4 cup chopped fresh cilantro
• 2-3 Tbs grated fresh ginger root (I couldn't find lemongrass so I used ginger and cilantro and citrus instead)
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 2 pounds flank steak or hanger steak
• 
  

1. In a large bowl, combine soy sauce, rice vinegar, fish sauce, lime juice and sesame/peanut oil. Stir in onion, cilantro, garlic, ginger, jalapeno.
2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
3. Preheat an outdoor grill for medium high heat.
4. Depending on the thickness of the cut, cook on one side for ~5 minutes and on the other for ~3 until desired doneness.

Spicy Peanut Sauce:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 1 jalapeno, chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 
  
• Serve on the side, no cooking required.
• 
  
• 
  
• Thai Cucumber Salad:
• 
  
• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into thin slices (or just sliced thin)

1 Tbs salt

1/3 cup white sugar

1/2 cup rice wine vinegar

1 jalapeno pepper, seeded and chopped

1/4 cup finely chopped red onion

1/4 cup chopped cilantro

1/2 cup shopped peanuts (I didn't use)

Directions:

Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes.  Rinse with cold water, then drain and pat dry with paper towels.

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. 

Serve on plate with jasmine rice and enjoy!

(adapted from here)

Chicken Peanut and Red Pepper Thai Stir-Fry

3 3/4 teaspoons cornstarch, divided
2 Tbs low-sodium soy sauce, divided
2 tsp dry sherry
1 tsp rice vinegar
s3/4 tsp sugar
1/2 tsp hot pepper sauce
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped peanuts (or cashews)
2 Tbs canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 tsp minced garlic
1/2 tsp minced peeled fresh ginger
3 Tbs thinly slice green onion

For Rice:
jasmine rice, enough to make 4-6 servings
1 small can water chestnuts
crushed red pepper flakes
S&P

Combine 1 tsp cornstarch, 1 Tbs soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

Combine remaining 2 3/4 tsp cornstarch, remaining 1 Tbs soy sauce, and chicken in medium bowl; toss well to coat.

Cook 4-6 cups of jasmine rice according to directions.  Combine cooked rice with 2+ Tbs drained chopped water chestnuts, 1/2 tsp crushed red pepper, some of the scallions, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Heat a large nonstick skillet over medium-high heat.  Add peanuts to pan; cook 3 minutes or until lightly toasted, stirring frequently.  Remove from pan.

Add oil to pan, swirling to coat.  Add chicken mixture to pan; saute 2 minutes or until lightly browned.  Remove chicken from pan; place in a bowl.  Add bell pepper to pan; saute 2 minutes, stirring occasionally.  Add garlic and ginger; cook 30 seconds.  Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.   Sprinkle with peanuts and green onions.

Yield: 4 servings.  I double recipe for the two of us to have leftovers.

From: Cooking Light April 2009.

Thai Chicken Salad

Thai stir-fry rice noodles (the soft kind)
2-4 chicken breasts

Thai peanut marinade/sauce
1 finely grated/sliced carrot

2 stalks celery, diced

Bean sprouts

Romaine lettuce

For the dressing:
garlic powder
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup fresh lime juice
1 tablespoon sugar
1-2 tablespoons creamy peanut butter
1 teaspoon dried hot red pepper flakes

1 teaspoon dried ginger
1/4 cup vegetable oil
1/3 cup coarsely crushed roasted peanuts, or to taste

Pour peanut marinade over chicken breasts. Grill, then dice for salad.

In a skillet, pour marinade over rice noodles and stir fry until warm and crispy.

In salad bowl combine the chicken, the carrot, celery, bean sprouts, noodles, and peanuts.
Make the dressing, pour over the salad and toss.


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