Week of February 23, 2015

JW and I stayed up way too late watching the Oscars last night. We’ve never really watched the Oscars before, but Neil Patrick Harris was hosting and we really like him so we figured we’d watch. We now have a new list of movies we want to see — we hadn’t seen any of the nominated films, but they all look excellent. First one on our list: Birdman! We will probably settle in with some popcorn on Thursday. Looking forward to it!


 Monday – Vietnamese salmon

Photo cred: Qlinart
Photo cred: Qlinart
This recipe is from an old blog I loved and followed for years. Unfortunately, it hasn’t been updated since 2012 but I continue to go back to it when I’m craving Asian flavors.

Ingredients

For the salmon

  • 2 lb salmon fillets
  • 1 tsp fish sauce
  • 1 tsp canola oil
  • 1 tsp lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger

For the dipping sauce

  • 1 tbsp fish sauce
  • 1/2 tsp minced garlic
  • 1/2 tsp minced ginger
  • 1/2 tsp thinly sliced cayenne pepper

Instructions

  1. Marinate salmon fillet in fish sauce, oil, lemon, garlic and ginger for about an hour. Once marinated, broil salmon for 5 minutes in the oven. Turn off broil and leave salmon to bake for max 10 minutes in low heat at 200 F to make sure salmon is not overcooked, but nice and moist.
  2. While salmon is cooking, combine ingredients for the dipping sauce in a small bowl. Serve alongside the cooked fish.

 Tuesday – Szechuan pork

Photo cred: Qlinart
Photo cred: Qlinart

Another recipe from the (sadly retired) Asian blog I mentioned above, Qlinart. The original recipe suggests to stuff the pork loin with a cup of fresh sage, but I’m actually not a fan of sage so I think I’ll stick to just simple Szechuan peppercorn, lemongrass and garlic.

Ingredients

  • 2 lbs pork loin
  • 1 1/2 tbsp Szechuan peppercorn flavored salt
  • 1 tbsp finely chopped lemongrass
  • 3 cloves garlic, thinly sliced
  • Extra-virgin olive oil
  • 1 small brown paper bag for roasting

Instructions

  1. With a sharp knife, slice into the center of the pork loin and open it up so the pork loin looks like one thick layer of meat. Place on a cutting board (inside up). Drizzle some olive oil on the entire inner surface of the pork.
  2. Rub in vigorously half the amount of the Szechuan peppercorn flavored salt (about 3/4 tbsp). Spread the garlic slices over the surface of the pork. Roll the pork tightly closed.
  3. Season the outer surface of the pork with the flavored salt (about 3/4 tbsp, or to taste, go with your instinct) and the lemongrass, and drizzle a bit more olive oil on the entire surface.
  4. Tightly wrap the pork loin in plastic film. Let it chill in the fridge for at least one hour or overnight.
  5. For even roasting, let pork sit at room temperature for 1 hour before cooking. Place rack in lower third of oven and preheat to 360F. Apply olive oil to brown paper bag with a pastry brush (IMPORTANT: bag must be thoroughly greased throughout so that it doesn’t burn and it will seal in the steam). Roast for about 40 – 50 minutes.
  6. Remove from oven, open bag; be careful of steam inside of bag. Return pork into the oven and broil for about 10 minutes for a darker brown color.

 Wednesday – Tallboys

It’s a friend’s birthday on Wednesday and so we will be having dinner at Tallboys, a microbrewery downtown. I think I may have one of their yummy-looking burgers…!


Thursday – Thai roasted carrot and beet soup

Photo cred: Mama Earth
Photo cred: Mama Earth

This recipe came in my vegetable basket this week, along with 2 lbs of beets and carrots. I love the deep, rich color – and of course, the fact that it is packed with nutrients! I will probably serve this with leftover pork or salmon.

Ingredients

  • 1 lb red beets
  • 1 lb carrots
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 cup onions, diced
  • 2-3 tbsp red curry paste
  • 4 cups vegetable broth
  • 1 can coconut milk

Instructions

  1. Pre-heat oven to 400 degrees. Roughly chop the beets and carrots into 1 inch pieces. Toss on a large rimmed baking sheet with 2 tbsp. of olive oil and ½ tsp. each salt and pepper. Transfer to your pre-heated oven and roast for 35-45 minutes, until the vegetables are softened, stirring halfway. Remove from the oven and set aside.
  2. In a large pot over medium-high heat sauté the chopped onion in the remaining tbsp. of olive oil until slightly softened, about 5 minutes. Add the red curry paste and cook, stirring constantly, another 1-2 minutes. Add the broth, the roasted vegetables and the remaining ½ tsp. each of salt and pepper. Bring the soup to a boil and then turn down the heat to maintain a simmer. Simmer, covered, for about 30 minutes or until all the vegetables are very soft.
  3. Remove the pot from the heat and allow it to cool slightly. Puree the soup until smooth. Return the soup to the stovetop over low-medium heat to re-warm. Stir in the coconut milk, reserving 1 to 2 tbsp. for garnish. To serve, ladle soup into bowls and drizzle with the reserved coconut milk.

Friday – The Regal Beagle

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We’re planning on eating out on Friday again, as JW’s friends are organizing something at the Regal Beagle pub to kick off the weekend!

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