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Laab

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Some people claim, “I do not care for Asian food.” That’s plain absurd. When I hear that asinine statement, I find eye-rolling to be the best evasive tactic for knocking sense into the commenter with a wok. Simply put: if you don’t like Asian food, I don’t like you (and I think you might kick babies for fun). Asian food hits the mark on nearly every check list: flavorful, cheap, filling, comfort, exotic, depth and complexity of flavors, healthful, vegetable filled, quick cooking, and so on and so on. Most importantly – nearly every ingredient in most Asian dishes (minus meat and noodles/rice) is a CANCER FIGHTER. Good food that fights all the bad shit carcinogens that we cannot help but stuff our faces with in the West? In!

Rant over, for now. Laab is a dish that fulfils all the aforementioned criteria of why Asian food is awesome. Laab is a Loatian dish (Thailand has a version as well) that is nothing short of a damn miracle on a plate. Traditionally, it is made with some animal variety (bawk, quack, oink) – minced or ground – cooked with traditional Asian ingredients. I’m partial to making a huge batch and using it in different applications or freezing it (because I have leftovers so often). I like to make lettuce wraps with lots of crunchy veg on top and serve it with a generous variety of toppings and sauces. You can use whatever meat you desire: pork is most flavorful but least healthful (pork actually has very little nutritional quality), chicken or turkey will be most waist-and-other-diet friendly. I believe I used ground turkey and ground chicken thighs and I did not hear any complaints. The beauty of this meal is that you can indulge and feel damn healthy doing it.

I typically add yellow squash and zucchini to up the nutrition factor. The combo you are trying to achieve is a salty-sweet-spicy-acidic combo that perfectly blends each element yielding a balanced bite that offers depth of flavor. Use your palate and add more sugar if you added too much fish sauce, take down the heat with less jalapeños (I personally prefer to use very little jalapeños in lieu of Sriracha) or give it some extra acidity.

Laab

Serves 4-8

Larb

Two pounds ground pork, chicken or turkey (or a combo or these)

Three Garlic Cloves, finely minced

Two shallots, finely minced

One Yellow Squash, halved and sliced

One Zucchini Squash, halved and sliced 

One Jalapeño, seeded and minced (reserve one quarter unminced for garnish)

Two tablespoons Fish Sauce 

One tablespoon Hoison Sauce 

Good pinch of brown sugar

Juice of one lime (lemon can work as well)

Decent squirt of Sriracha 

One tablespoon vegetable oil (hot chili, sesame and grapeseed oil also work)

Half-cup chopped cilantro

Half-cup chopped mint

Half-cup chopped basil

Salt and freshly ground pepper

One head of lettuce (Boston, Romaine or Butter are my favorite), separated into leave

Garnish 

Veg: Paper thin Radishes, Julienned Carrots and Julienned Cucumbers

Herbs: Mint, Basil, Cilantro

Sauce: Hoison, Soy, Sriracha 

Chopped Peanuts

Crispy Shallots 

Lime Wedges 

Jalapeños sliced very thin

In a bowl, mix the ground meat, garlic, shallots and minced jalapeño. In another bowl, combine a lime juice, fish sauce, hoison sauce, brown sugar and Sriracha and mix well. Heat the oil to medium heat in a large skillet and add squash (if using), lightly salting them. Let them cook about three minutes and remove from skillet. If more oil is needed, add and let heat. Once hot, add the meat mixture and brown over a high heat – stirring to break the mass up. Cook about five minutes or until there is no longer any pink remaining in the meat. Turn heat off, and add the the liquid mixture, the squash and zucchini and herbs to the pan. Mix well then let it all soak in for a few minutes – adjust any seasoning as you wish (and add salt and pepper).  Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Prepare the garnish platter of lime wedges, hoison, Sriracha, soy sauce, sliced radishes, julienned carrots and cucumbers, fresh mint, basil, and cilantro, crispy shallots, Jalapeños and peanuts. Serve with lettuce as a build your own lettuce wrap.

Man Mussels

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Man Mussels

I’ve never been particularly ‘girlie.’ Try as I might to emulate Audrey Hepburn’s elegance, chromosomes had other plans for me. I am not dainty. Nor am I graceful (on the contrary, I’m normally a bull in a china shop).  Sure, I can dress the part as occasion demands, but I am not delicate. I prefer yoga pants to A-Line skirts. I’m so far from subtle that I should probably  reacquaint myself with the definition of the word. Point – yes I have one – is that I do not generally adhere to traditional gender roles because I have a tomboy nature. I have always believed women can do everything that a man does better  just as well.  Given my propensity to not conform to anticipated gender traits, it was slightly shocking to realize that I have a juxtaposed habit of being gender-ly judgmental about food. Something about this dish made me aware of my cognitive stereotyping and categorization of certain foods and dishes according to whether I, quite arbitrarily, deem them masculine or feminine. I was a bit horrified by this realization until I found an ally  in none other than Fabio Viviani who mentioned something about his cookbook incorporating “dainty lady food.” (I would attribute this article, but apparently EaterAustin wants it to be top secret and I cannot find it).

Here is the thing: No matter how many females dominate kitchens or grills around the world, the criss-crossed thought waves that emanate from this brain render grilling as a man’s duty. His skill. His forte. Does that mean that women can’t do it? Hell no! Women can rock a grill as good as any man. Heck, Top Chef mainstreamed women rocking a grill alongside men and beating them! But grilling, to me, has a masculine connotation and is a “masculine” duty. I cook my steaks in a cast iron on a gas stove. Like New Yorkers with their stoves, I have used a grill for storage space before. Kebabs are a manly dish to me (possibly because it is just grilled meat and possibly because – if you have a dirty mind – you can make the argument that they are somewhat phallic). I have an engrained – entirely stereotypical – belief that bacon is ‘manly.’ Maybe, this is because men go ape-shit over bacon. Maybe, it’s because I was not a huge bacon eater growing up and, thus, did not associate it with femininity  – or maybe I jusst have classic ‘Daddy didn’t eat enough bacon issues.’ I will save the analysis for my therapist, suffice it to say bacon is manly. Similarly, I have some weird signal in my brain that goes off when ‘smoke’ is introduced into a dish. Smokey equals manly. Lady dishes are tea sandwiches, clear broths and veluote’s, salads (except taco salads), ceviches and all manner of desserts.  For your sake, I am going to assume that you get the point…

I coined this dish  ‘Man Mussels’ because they are robust and quite the opposite of the delicate white wine garlic-based mussels that are ubiquitous (for good reason). Even when swimming in a flavorful broth, mussels have always come across as delicate and feminine to me. Generally, the liquid is light, crisp and bright and invokes visions of springtime ladies lunching. Doesn’t help that mussels are served alongside dainty little forks. When I conceptualized this dish, I actually intended to make two preparations of the mussels. I wanted the [feminine] preparation incorporating white wine, butter, shallot and other deliciousness. I also wanted to try something new. I had been on a tomato binge recently and wanted to create a tomato-based, robust, smokey, savory and fully satisfying mussel stew (to complement the insanely cold May in Texas). Only the latter preparation happened. The result: “man mussels.”  I threw in all manner of pantry (cannellini beans) and fridge items that either needed to be used (roasted carrots) or added nutrition (kale and spinach) and ate my two pounds of pure man mussels as a stew with homemade French bread for two days…(it would have lasted for three, but I couldn’t stop eating it). Don’t be scared by the number of ingredients – this is incredibly simple to make. You can have your fish monger clean the mussels for you, or you can do it yourself using these instructions. whatever you do – do not eat mussels that have not opened during steaming/cooking and be sure to use the mussels within 24 hours of purchase (preferably within 2-3 hours).

Man Mussels

Serves 4-8 depending on serving size

mussels

Two pounds very fresh mussels, rinsed and debearded

Three cups dry white wine, such as Sauvignon Blanc

One can Muir Glen Crushed Chipotle Tomatoes

One Tablespoon Turmeric

One Teaspoon Thyme

Red Chili Flakes to taste

One Can Cannellini Beans

Three tablespoons Butter

Two Cups Chicken Stock (homemade preferably)

Three slices of thick-cut, applewood smoked bacon, diced

Two large shallots, sliced thinly

Four cloves garlic, minced

Six carrots, previously roasted (optional)

One pint cherry tomatoes

One cup kale (optional)

One cup spinach (optional)

Squeeze of lemon juice

Salt to taste

Pepper to taste

Fresh Herbs, such as basil or cilantro, to finish (optional)

In a large sauté pan or dutch oven, heat a couple good glugs of olive oil and one tablespoon butter over a medium heat. Add bacon and crisp the chunks, remove from pan to bowl reserving drippings. Add the garlic, thyme, and shallots and sauté until glassy – about five to eight minutes. Add the wine and bring to a boil to reduce slightly, then – after a couple minutes – add chicken broth, crushed tomatoes and cherry tomatoes bring to a simmer. Add the turmeric, red chili flakes, remaining butter, salt and pepper to taste and the reserved bacon. Let all that hang out in the pan for a few minutes and then get all glorious, then add beans, carrots, greens and spritz with some lemon. Then turn the heat to medium and add the mussels. They will cook quickly, opening in about two minutes give or take a minute. DISCARD any mussels that do not open – unless you feel like getting sick because that is what unopened mussels can do to you. Remove from heat and serve with fresh herbs and hot, fresh bread.

Balsamic Green Beans with Cherry Tomatoes

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Balsamic Green Beans with Cherry Tomatoes

My idea of a perfect snack is a big bowl of steamed green beans. I really love green beans. My favorite way to eat them is actually the most boring: steamed and absolutely naked save a squeeze of lemon juice. Strange coming from a flavor freak/chili belly like me. I blame my true-to-form Gemini personality! This side dish (or snack) is incredibly simple, irresistibly tasty, and EASY. The key to maxing out the flavor and, thus, satisfaction is to buy fresh veggies, preferably from your local farmer’s market, and use the best oil and vinegar you can get your hands on. It sounds cliché, but the best food really does come from the best ingredients.

Balsamic Green Beans with Cherry Tomatoes

Serves 2-4

One pint of Cherry Tomatoes, rinsed and dried
Half pound of green beans, rinsed and trimmed
About a tablespoon of balsamic vinegar
Salt to taste
Pepper to taste
Two tablespoons dried basil
Good olive oil

Pre-heat oven to 350. Cover a cookie sheet with foil and spread the tomatoes out on it. Drizzle the tomatoes with about a tablespoon and a half of olive oil, sprinkle with a large pinch of salt, the basil, and pepper to taste. Bake tomatoes for 15-20 minutes, until just bursting.

Whilst the tomatoes are hanging out in the oven, steam your green beans. This should be done about 10 minutes prior to removing the tomatoes. Steam for about three to five minutes until bright green and tender (I like mine to have some crunch so I go easy on the steaming). Whilst the beans are steaming, prepare an ice bath in a large bowl with fresh water and ice and one tablespoon of salt. Upon removing the beans from the pan, plunge into the ice bath to arrest the cooking process and preserve the color of the beans.

Combine tomatoes and beans in a serving dish. Season with salt and pepper to taste (should not need much salt). Drizzle with the balsamic vinegar and the oil. Stir to coat well.

Somen with Ginger Scallion Sauce

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This past Saturday I had made plans to go to my friend Susanna’s for dinner. This small feeding experience quickly turned into a 10 person dinner party. This expansion was a) totally predictable and b) fervently welcomed (I heart my friends)! Most of you undoubtedly know that it IS HATCH GREEN CHILE SEASON (!!!!!!) and I have been getting requests, and cravings,  for hatch green chile mac and cheese and hatch green chili pulled pork.  Susanna and I planned, in the wee hours of the morning, to make that for dinner. So when I woke up at two in the afternoon, at which time I  grouchily reprimanded her for keeping me up chatting until the wee hours of the morning, I was forced to ask what the backup plan for dinner was because pulled pork was not happening until three am the next day (at the earliest).  Luckily,  Susanna had a request for Larb (or Laab depending on your region) from Big Jimmy, so the plan was to do an Asian menu: Larb as the appetizer; veggie stir fry, Somen noodles, and marinated flank steak. As the day wore on I added General Tso’s chicken to that list due to the insatiably strong resistance of a craving I could not keep at bay. The menu changed again when J and K Bear, fresh off the plane from Alaska, brought over 20 pounds of fresh salmon. I have to say this was the best menu addition! The salmon was fresh and delicious and complimented the meal perfectly. The flank steak was abandoned in the fridge to be enjoyed later in the week.

The main reason I was excited about Asian, apart from it’s generally being awesome sauce, was because I got to re-browse through Momofuku. It is a Greek tragedy, but Momofuku has been accumulating dust since I have run out of cookbook browse time (well free time is one issue, the reading of the Hunger Games, 50 Shades, and Millennium Trilogies really sucked up most of my cookbook browse time). Travesty, I know. The book inspired me to make the somen as a separate dish from either the stir fry or protein. Somen with Ginger Scallion Sauce. The result, though adapted to utilize available ingredients, was delicious and easy peasy. As the book states, the sauce can top anything from noodles to meats and can be used for a few days. If serving with noodles, remember to serve with side accoutrement of sriracha, somen dipping sauce or soy, and hoison as the sauce is not liquid heavy – and because those ingredients are just plan tasty.

Note: you can use homemade crispy shallots or the store-bought brand Lars Crispy Onions. Additionally, you need to use a neutral oil – such as grapeseed – so that the other flavors are not overpowered. I did not have grapeseed and used peanut and olive oil. It’s  fine, just expect the oil to carry the more predominant flavors of the oil than with grapeseed oil.

Somen with Ginger Scallion Sauce

Serves 8-10

Somen, three bunches
Dried shallots
Light soy sauce
Hoison
Sriracha
Ginger Scallion Sauce

Ginger Scallion Sauce
Adapted very slightly from Momofuku

Two bunches green onions, thinly sliced
Large knob of fresh ginger (finely minced it should be about a half cup)
One and one half teaspoon light soy sauce
Three Fourths Teaspoon Sherry Vinegar ( I used a half teaspoon Sherry Wine and a fourth teaspoon rice wine vinegar
Three fourths teaspoon salt, adjusted to taste
One fourth cupgrapeseed oil (I used half peanut, half olive)

Boil water for noodles as instructed. The noodles should take a maximum of three minutes to cook, so make sure to cook them after you have prepared the sauce.

In a medium bowl, combine the green onions, ginger, soy sauce, vinegar, and oil and mix well. Add salt slowly and taste before adding more. Adjust flavors according to taste (for example I used a bit more ginger and added some soy sauce). Reserve and allow to sit for at least 30 minutes so that the flavors can hang out and get all awesome. When the noodles have been cooked, top them with the sauce and LIGHTLY Drizzle Soy sauce around the sides of the serving bowl and mix together well. Top with the crispy onions and serve with soy (or favorite noodle base), sriracha, and hoison so that everyone can customize their noodle bowl!

Southerwestern Salmon Salad

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Due to the constant and unbearable heat, I have found myself craving green beans, salads, and cold fish. These cravings should, in theory, be a waistline blessing, yet I seem to be missing the benefits. Sigh. Moving on. On the bright side, this salad was delightful, healthy, fast, and fresh and I am tempted to make this a bi-weekly star in my summer food rotation.

Note: After briefly wrestling with the idea of making cilantro-jalapeno vinaigrette, I decided I just did not have the kitchen fortitude. It only takes a few minutes to make vinaigrette, but it had just been one of those days. I think that something along those lines would be fantastic with this salad. Instead, I used Girard’s Light Champagne Dressing, in my opinion is likely the best dressing ever bottled en masse. Use whatever you like or have on hand to make the meal more satisfactory and simple. Also, use the seasoning of your choice on your salmon; a simple salt and pepper season is fine. I used salt, pepper, a touch of adobo, red pepper flakes and lemon juice.

Summer Salmon Salad

Serves 1-2

One three to four ounce fillet of Salmon or Char, seasoned as desired
One cup Arugula
One and one half cup Spinach
Half cup Black-bean Corn Salsa (I left out the bell pepper)

One small tomato, seeded and diced
Five tablespoons jicama, diced
Freshly torn cilantro, to taste (I added a good handful)
One half avocado, diced
Dressing of choice

Sear the salmon to desired doneness in hot oil of choice (or bake it if you prefer). In a large bowl, combine all ingredients and mix well to incorporate all elements. Once the salmon is cooked, place gently onto the greens and drizzle with lemon juice and/or dressing.

Blueberry and Artic Char Tartare

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The dog days of Texas’ summer are rough. Texans are now virtually either confined to our air conditioned houses or a body of water for the next six to seven months.  In my kitchen, I am noticing a trend towards raw, cold, crunchy dishes to offset the sweat I worked up walking from my car to the front door. Apart from the eggs the kiddos are cooking on the concrete, I really do not have much of a desire to be near my stove or oven for very long. This Tartare uses Arctic Char,  quite similar to salmon boasting a nice firm texture and is a bit more mild salmon taste. It also generally comes with a cheaper price Fresh Wild Coho Salmon (which is the only Salmon you should buy in stores). I picked some up because it was beautiful and the Coho was a little less than stellar that day. I needed to use up some fruit, green onion, and avocado. Given my love of all things raw, it really is not shocking that I threw fruit together with fish (particularly since I routinely eat salmon with apples and kale). This salad is light, refreshing, healthy, full of antioxidants, and – most importantly – stove-free.  I served this with Kale Avocado Salad and was a supremely happy and sweat-free girl.

Blueberry and Artic Char Tartare 

Serves One (or two smaller portions)

Four ounces Fresh Arctic Char, skinned and cut into dice
Half cup blueberries
One cup papaya, cut into small dice
One quarter avocado, cut into dice
Two green onions, diced
Two tablespoons Lars Crispy Onions
One tablespoon Ginger People Ginger Lime Sauce
Juice of One-Half Lime or Lemon
Pinch of Salt

Combine all ingredients in a bowl and mix well. Adjust sauce and seasoning according to taste preference and serve immediately.

Mango-Jicama Slaw

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Mango-Jicama Slaw

Jicama salads are just plain good. Jicama is an awesome texture element providing great crunch without having any overpowering flavor. This is just one of thousands of variations of Jicama salad and feel free to add whatever you fancy to it to meet your personal tastes. I also like it with carrots, radicchio, or avocado. I went for the simple version on Cinco de Mayo because I already was making guacamole, black bean corn salsa and pico. Clearly, that is just not enough food, so was forced to add this slaw to the mix (or maybe I desperately needed to use up some leftover mango and Jicama). This is great as a topping for tacos or enchiladas, grilled fish/chicken/meat, or simply eaten on its own. To me the crunchy Jicama is is the yin to the soft, sweet, juicy mango’s yang.

Mango-Jicama Slaw

Serves Four to Six

One to two Mangoes, diced
One half to one whole Jicama, sliced into thin straws or diced
Three tablespoons red onion or shallot, finely shaved or diced
Two cups Cilantro
Lemon Juice (from one lemon)
One-half tablespoon White Wine Vinegar
Pinch of Salt

Combine Mango, Onion, Cilantro and Jicama in a serving bowl. In a small bowl mix together salt, vinegar, and lemon juice. Pour over fruit mixture and stir well to combine.

Curried Red Lentil and Veggie Soup

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Curried Red Lentil and Veggie Soup

This soup is something along the lines of an “East Meets West Minestrone” or maybe  a worldly interpretation of “everything-but-the-kitchen sink” soup; either way, it is a darn successful example of fusion food.  The soup’s benefit list is long: comforting, healthy, nutritious, restorative, flavorful (with anti-cancer spices as well), easy, a breeze to make from your freezer and pantry, affordable…the list goes on. All with just a twist on the every day garden veggie soup. I created this (and in doing so, greatly elevated my self-esteem) to use up A LOT of leftover food including: chicken; chicken stock; cooked squash; zucchini; and, carrots. Then I just added ingredients from the pantry or freezer that are usually on hand and – VOILA! There is one stipulation: you MUST use homemade broth as it will give the soup depth and richness and also is essential for the restorative factor (your body likes what the bones of animals put into stocks). Homemade broth, inclusive of the gelatin that is formed, is incredibly restorative for a tired or aching body (and probably has something to do with the “comfort” in comfort food). Omission of homemade broth will lessen the amazeballs quality that this soup has. And, yes, amazeballs is a legitimate adjective in Andiland.

Note: I made this a while back and cannot recall the exact amount of what spice that ended up going in. The quantities listed below are more like suggestions. If you are a confident spicer, you will know what to do; however, if you follow a recipe to the “t” you may want to start with a bit less, taste along the way, and add as desired. The curry powder is a blend that is Barons Thai Curry Blend Secret #52 (available at Whole Foods). You can substitute your favorite curry powder in its stead. I think the only difference is the presence of onion and red pepper flakes. If you have a Parmesan rind you would like to throw in, go for it – I did not (though I usually do with broth-based soups) and did not miss it one bit.

I really have to make more broth so that I can have this again! Please do not be scared of the long ingredient list – this is a cinch and you just throw stuff in!

There are no pictures of this soup unfortunately. I was too busy eating it to snap a picture. Next time…

Curried Red Lentil and Veggie Soup

Serves Six (unless I am around and that number reduces to One)

Two cans Kidney Beans, rinsed and drained
About two tablespoons Ground Cumin
Two Tablespoons Thai Curry Powder (add additional to taste)
Three teaspoons Red Pepper Flakes or Cayenne (optional)
A good pinch or two of Salt (add one first and taste before adding more)
Juice of one lemon 
One and one-half yellow onions, diced
Eight to ten cloves garlic, minced  
One Box (or can) Chopped tomatoes
Six to Eight cups Homemade Stock
Five carrots, sliced and quartered
Two celery stalks, leaves attached, sliced
One Bay leaf
One tablespoon olive oil
One package Frozen 365 Organics Kale
Two Zucchini, cut into quarters  
Three Cups fresh, frozen or dehydrated Green Peas
Two cups (or more) cooked Spaghetti Squash
Two cups Red Lentils, washed well in cold water
One half cup of chicken stock gelatin
Two cups shredded chicken breasts (I had some leftover, but you can also cook the breasts in the soup if you wish)
Black pepper to taste

In large saucepan, heat a tablespoon of olive oil over medium heat. Add garlic, onions, celery and carrots and allow to sweat until onions are glassy. Add the stock and gelatin and bring to a simmer. Add the cumin, curry blend, cayenne, bay leaf, and salt, (which can be pre-mixed in a small bowl) and stir well. Add the lentils, kidney beans, and tomatoes and allow to simmer for about 25 minutes. Check the lentils for doneness (should have about 10 more minutes or so and check the soup for seasoning deficiency (and/or awesomeness). Try to stop testing the soup…it will be hard, but you can do it. Add the chopped zucchini, kale, spaghetti squash, chicken, and a squeeze of lemon (use more or less to taste). After about five minutes add the peas. Serve with whole grain bread or with a salad (or all by its Divine self).