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November, 2008:

Glazed Salmon with Dijon Mustard Sauce

Nov 30th, 2008
by dave.
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Glazed Salmon with Dijon Mustard Sauce

Most of my recipes are not actually my own inspiration (I’m not that creative!). But tons of other bloggers are (and cookbooks :P ) so with a little bit of adjusting to my tastes, I try my best to recreate their dishes. This one was inspired both by my desire to have fish at least once a week and by a local Boston blogger, Beyond Salmon.

I’ve been trying to eat a bit healthier lately and fish was one of the first things I thought about. In addition to having all kinds of variety, fish is easy (a plus for me!) to cook and doesn’t require a whole lot of seasoning to taste good.

Glazed Salmon with Dijon Mustard Sauce

Serves 4
Time : 20-30 minutes

Ingredients:
- 4 salmon fillets
- 1 tbsp olive oil
- 2-3 tbsp honey
- salt and pepper

Sauce:
- 2 tbsp sour cream
- 2 tbsp hellmann’s real mayo
- 2 tbsp parsley flakes
- 1 tbsp Dijon mustard
- 2 tsp whisky, cognac, or white wine (less if you prefer)
- salt and pepper to taste

Method:
1. Wrap broiler pan with foil
2. Rub salmon with oil, salt, and pepper on both sides
3. Place salmon, skin down, on pan. Drizzle honey on top
4. Put salmon under broiler for 4-6 minutes, check every 2 minutes. As soon as the top browns, turn broiler off, move salmon to the middle of the oven from the top shelf, and keep in the heat for another few minutes. Depending on how rare you like the fish, you could change this. I broiled for 6 minutes and that was about it.
5. Mix sauce together, spoon over top of the salmon.

Lowell’s Restaurant and Bar – Seattle

Nov 28th, 2008
by dave.
1 comment

Lowell's Menu

Hope everyone had a safe and happy Thanksgiving! I got to help prepare Thanksgiving dinner this time and as soon as I find time to process the pictures, I’ll have a post :)

Anyway, back to the exploits from my Seattle vacation! I wrote about Pike Place’s different markets and stores last time, now I’d like to highlight one of the dining experiences there. The morning before my flight back to the East Coast, a buddy and I got up super early (well, 7:30am is early for being on vacation :P ) and hiked our way over to Pike’s Place for a hearty breakfast at Lowell’s Restaurant and Bar.

Earlier in the weekend, I asked some of the local merchants about where a good place to eat would be and the majority first choice was Lowell’s. So I wasn’t going to miss an opportunity to eat there for sure, especially if it’s popular among the local population!

I ended up with the oyster scramble (seafood breakfast every day while I was in Seattle :P ) and my buddy had a salmon scramble, both were excellent and Lowell’s definitely lived up to expectations.

Lowell's oyster scramble
Lowell's salmon scramble

Pork Kimchi

Nov 23rd, 2008
by dave.
1 comment

Pork Kimchi

A few posts ago I wrote about Misono Wok in Super 88 and one of my favorite dishes there is Pork stir fried with kimchi. It’s definitely been one of the tastier dishes I’ve had, and it’s a very home-style type dish (especially because it’s quick too!). So after asking around for some tips, I decided to give it a shot and make it myself!

I bought kimchi from John’s Market in Allston to use with the pork belly from super 88. Now, making the pork kimchi was already adventurous enough for me so there was no way I was going to try to make kimchi as well :P Maybe next time! But anyway, John’s makes fresh kimchi and packages it with a date so that you know the freshness. They also sell all sorts of other goodies for Korean cooking and even will provide thinly sliced meat and such, perfect for Korean BBQ or hot pot!

So, with some pork belly, kimchi, an onion, and gochujang, I set off to my task! The verdict? It was good, but I think I used too much kimchi and next time, I’m going to use pork shoulder instead of pork belly. Now I love pork belly…but it’s pretty fatty and didn’t really fit the dish I don’t think.

Pork Kimchi

Serves 4-6
Time:20-30 minutes
Ingredients:
- 1 lb pork (shoulder or belly), sliced thin
- 1 tbsp rice wine
- 1 tsp black pepper
- 2 tbsp Gochujang
- 1 tbsp soy sauce
- 2 tsp sugar
- ¼ tsp chili powder
- ½ tsp ginger powder
- 2-3 garlic cloves, minced
- 1 tbsp sriracha
- dash sesame oil

- Kimchi – close to a pound
- 1 medium onion
- 2 stalks green onions, chopped

Method:
1. Marinate the pork in the rice wine and black pepper. Set aside for 20-30 minutes
2. Mix together the Gochujang through the sesame oil into a paste. Mix the paste with the pork.
3. Heat a wok with some oil. Add pork and stir fry, shouldn’t take too long because the pork needs to be sliced thin.
4. Add onions, and green onions. Stir fry quickly for a couple minutes
5. Add kimchi and rice cakes. Stir to mix well. Add ¼ cup water and steam for a few minutes. Add some more chili sauce or gochujang if you want it spicier.
6. Serve over rice

Mongolian Beef

Nov 20th, 2008
by dave.
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Gotta start by giving credit to Rasa Malaysia, one of my favorite blogs (excellent recipes and superb photography. Much better than this guy) for this delicious recipe! It was one of those moments where I looked at a few pictures, drooled all over my desk and then decided I had to make it. I did add an onion and a pepper to the dish for some more veggies in the diet though.

Beef stir fried with just about anything is a good way to make me happy for sure. Any meat really, but beef more than most because it seems to absorb a marinade so well. Combine that with a tasty gravy and a couple scoops of rice and you’ve got an absolutely fantastic meal in a matter of minutes!

Mongolian Beef

Serves 4-6 with rice
Ingredients:
- 1 pound beef
- 2 tbsp canola oil
- 2 stalks leeks (sliced diagonally)
- 1 inch ginger (finely chopped)
- 3 cloves garlic (minced)
- 1 onion, medium (chopped)
- 1 small bell pepper of your choice (chopped)
- 1 stalk shredded scallions (white part, for garnish)

Marinade:
- 1 tsp corn starch
- 2 tsp low sodium soy sauce
- 1 tbsp water
- 1 tsp ShaoHsing rice wine

Sauce:
- 3 tsp oyster sauce
- 2 tbsp Kecap Manis (dark sweet soy sauce)
- ½ tsp dark soy sauce
- ½ tsp white pepper
- ¼ tsp sesame oil
- salt & sugar to taste

Method:
1. Marinate beef for 30 minutes
2. Heat wok with 1 tbsp oil, stir-fry beef until half done, remove and set aside
3. Add 1 tbsp oil and sauté garlic and ginger. Add beef back in then sauce. Stir-fry until beef is almost done, add leeks into wok, add salt and sugar to taste, garnish with shredded scallions. Serve.

Pike Place Market – Seattle

Nov 16th, 2008
by dave.
1 comment


Back at the end of August, I ended up in Seattle on vacation with some friends from high school. We were there for different reasons than food, but I quickly discovered that Pike Place Market was just a few blocks away from our hotel! Thanks to the concierge (and no thanks to my pre-vacation preparation :P ), we were all introduced to a fantastic market, with fresh fish, meat, vegetables, and a myriad of other shops and stores!

One of the first sights was the largest fish counter I’d seen in recent memory. Several workers stood out front taking orders and stacking the shelves with the day’s catch. I was actually there early enough one day to see the workers setting everything up. Whole fish being chopped and cleaned behind the counter, and more whole fish and sacks of shellfish being hauled in from the harbor with an assembly line of workers throwing the day’s catch all the way up the ramps!

Right next door was a large meat counter, with many cuts that you don’t normally see in a supermarket…all fresh and ready to cook! And next to that was a small bakery, a donut stand, and a gourmet tea shop!

I could write a book on all of these different places, but maybe it’s better if I just show some pictures :)








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