Cod, Sugar Snap Peas, and Water Chestnut with a Hot and Sour Ginger Sauce (recipe by “Oishii”)
My notes: You’re probably familiar with sweet and sour sauce, but have you tried hot and sour sauce? This recipe is a long title for a delicious stir fry, inspired by a recent trip to Big Bowl restaurant with my friend David, who was visiting from Palm Springs. There was a time when perusing Big Bowl’s restaurant’s menu was a complete mystery, but thankfully I now find myself able to cook my way through much of it. I was delighted to find a recipe for their tasty sauce in their wonderful cookbook Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant, which I referenced for my new dish. My original intention was to use haddock, but the cod at Trader Joe’s was ridiculously cheap, only $3.99/pound, so I opted to use that instead. Try this recipe with shrimp and scallops too.
Cod prep note: If you use frozen seafood like me, I find that it is a good idea to weigh it after thawing. Inevitably you will lose a few ounces. For this recipe I start with a pound of frozen cod. Make sure to dry the fish with a clean kitchen towel before adding the sesame oil and cornstarch. This will reduce spattering of the oil and allow your fish to fry nicely, rather than steam.
Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons rice vinegar
- 2 tablespoons plus one teaspoon light soy sauce
- 2 tablespoons sugar
- 13 ounces cod, cut into bite sized pieces
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sesame oil, plus more for before serving
- 2 tablespoons peanut oil, divided
- 5-6 dried chiles
- 1 tablespoon fresh garlic, minced
- 2 tablespoons fresh ginger, minced
- 8 ounce can sliced water chestnuts, rinsed and drained
- 1 1/4 cups (4.5 ounces) sugar snap peas, strung
- 1/2 cup scallions, sliced (white and green parts)
- kosher salt to taste
- garnish: chopped cilantro (optional)
- steamed Japanese rice (Kokuho Rose, Botan, or Nishiki brands)
Preparation
Make the sauce. In a small bowl whisk together the red wine vinegar, rice vinegar, light soy sauce, and sugar, and set aside.
Thoroughly dry the cod out with a kitchen flour sack towel and add to a medium sized bowl. Lightly toss the cod with the cornstarch and sesame oil, and set aside. Heat a large wok (or non-stick frying pan) over high heat and swirl in 1 tablespoon of peanut oil to coat pan. Lightly brown fish, sprinkle with some kosher salt, and remove from wok. Return to a medium sized bowl and set aside.
Wipe the wok clean. Heat the second tablespoon of peanut oil in wok over high heat. Add the dried chiles and fry until they darken. Add the garlic and ginger and stir fry about 30 seconds, being careful not to burn the garlic. Mix in the water chestnuts and sugar snap peas, and cook until the pea pods are nearly crisp tender. Gently fold in the cod. Add the sauce, bring to a rapid boil, and remove from heat. Sprinkle with kosher salt to taste. Add scallions. Garnish with cilantro and extra sesame oil if desired. Serve with steamed rice.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. Have you ever tried hot and sour sauce? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Shrimp in Lobster Sauce
June 16, 2011
I dedicate this post to my friend Mandy at The Complete Cookbook, who is also working hard to capture delicious food photos.
I sometimes wonder what it is like working for a food magazine as a chef who has the luxury to utilize food stylists and food photographers. Food bloggers are kind of the ultimate jugglers. Not only are we cooking for our blogs and the camera, but we are putting meals on the table for our families at the same time. And while many of us are accomplished home chefs, few are skilled photographers.
My adventures continued today as I tried out my new lighting equipment. I purchased one of those portable mini desktop studios similar to the one in the photo below.
The idea is that the light box distributes the light, and one light on each side mutually eliminates shadows and dark spots. Of course nothing is ever simple. When I started the photo shoot for my shrimp in lobster dish, the two lights were still not enough, so I shined an additional light from the top of the box. This created the uneven lighting that I was striving to eliminate. However, I think I may have achieved an incremental improvement (see below!). The journey goes on and I may stop by the camera shop for some more pointers from an expert.
Shrimp in Lobster Sauce (recipe adapted from Brooklyn, In Memory Most Green)
My notes: Contrary to the recipe title, there is no lobster in this dish! The name refers to the sauce in Cantonese-style lobster, but uses shrimp instead of lobster. This Chinese restaurant favorite is easy to make and healthy too. It would be delicious served with pork potstickers or asparagus salad with sesame seeds.
Ingredients
- 3 tablespoons cornstarch (divided)
- 2 pounds large shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- 2 tablespoons peanut oil
- 1/4 pound ground pork
- 2 cloves of garlic, minced fine
- 1 tablespoon fresh ginger, minced
- 3 scallions, sliced (divided)
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons Chinese rice cooking wine
- 1 tablespoon fermented black beans, chopped and soaked in a tablespoon of water
- 1 egg, beaten
Preparation
Stir together one tablespoon of cornstarch with one tablespoon of water in a small dish. In a large bowl toss the shrimp with the remaining 2 tablespoons cornstarch and kosher salt.
Heat a large non-stick frying pan or wok over high heat and add peanut oil. Break up the ground pork into little pieces and brown it. Add the garlic, ginger, and 1/3 of the scallions, and stir fry. Add the chicken stock, soy sauce, rice cooking wine, and fermented black beans. Bring to a boil, and then lower to a simmer. Add the shrimp and heat through. Stir in the cornstarch and water mixture until it thickens. Pour in the beaten egg and keep stirring. Remove from heat and add remaining scallions.
Serve with steamed white rice.
Other Chinese favorites
Mongolian Beef
Kung Pao Chicken
Szechuan Beef and Green Beans
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. Are you a super star food photographer and food stylist? Or do you struggle like me? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Like this:
Rigatoni with Shrimp, Calamari, and Basil
October 3, 2010
Rigatoni with Shrimp, Calamari, and Basil (recipe by Bon Appétit, September 2010)
My notes: Chocked full of plenty of shrimp and calamari, this light rigatoni dish comes from new restaurant Marea in New York (“The 10 Best New Restaurants in America,” Bon Appétit, September 2010). Seafood lovers will love the clean, simple flavors.
Ingredients
- 1 pound uncooked large shrimp, peeled, deveined, divided
- 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
- 12 ounces rigatoni pasta
- 6 tablespoons extra-virgin olive oil, divided
- 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 8-ounce bottle clam juice
- 1/3 cup frozen peas, thawed
- 4 tablespoons butter, divided
- 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
- 3/4 cup thinly sliced fresh basil, divided
Preparation
Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.
Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.
Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.
Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.
Calamari sourcing and prep notes: Surprisingly, my grocery store Jewel in Chicago does not sell calamari. However, I found a one pound bag of prepared, frozen squid rings at my local Asian supermarket, which I thought was really convenient. I simply sliced some of the thicker rings in half to get as close to 1/3″ wide as possible. Make sure calamari (and shrimp) is completely dry. I wrap it up in a flour sack towel and squeeze out the moisture.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Open Faced Tuna Melts with Provolone
August 27, 2010
Open Faced Tuna Melts with Provolone (recipe by “Oishii!”)
My notes: I used to work at a gourmet grocer and deli with a chef who claimed there was no such thing as a great tuna salad. I had to agree with him, but I took a version of his tuna salad, put it on toasted English muffins and elevated it into a delicious, juicy, hot sandwich. I make them on summer days in my toaster oven for an easy dinner. The reheated leftovers are even better. On day two I add an extra slice of cheese. Shhh!
Ideas: Also try my Roasted Chicken Salad with Dried Cherries and Peanuts and Danish Egg Salad.
Ingredients
makes 6 heaping open faced sandwiches
- 3 5-ounce cans solid white albacore tuna, drained
- 2 1/2 tablespoons chopped green olives
- 3 teaspoons capers, chopped
- 1 large stalk celery, chopped into small pieces
- 1/3 cup plus one tablespoon mayonaisse
- kosher salt
- fresh ground pepper
- 6 English muffin halves
- 6 slices provolone (or swiss cheese)
- 1 large tomato, sliced
Preparation
To make tuna salad combine tuna, green olives, capers, celery, mayo, and salt and pepper in a medium bowl. Can be made a day in advance.
Toast English muffin halves on low heat so they are only partially done. Arrange them on a baking sheet cut side up. Divide tuna salad equally among the six English muffin halves. Top with tomato slice and cheese. Bake at 400°F for 6 minutes or until cheese is melted. Finish with a little bit more kosher salt and fresh grated pepper.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Salmon With Thai Rice Salad
August 10, 2010
Salmon With Thai Rice Salad (recipe by foodandwine.com)
My notes: This sounded like a nice easy dinner for mid-week. I opted to roast the salmon on a baking sheet at 400°F rather than heat it in the broiler. The rich salmon was nicely balanced by the light salad.
Ingredients
- 1 1/2 cups long-grain rice
- 3 tablespoons lime juice (from about 2 limes)
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 2 tablespoons cooking oil
- 3 1/2 teaspoons sugar
- Pinch cayenne
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
- 3 carrots, grated
- 4 scallions including green tops, chopped
- 6 tablespoons chopped cilantro or fresh parsley
- 2 pounds skinless center-cut salmon fillet, cut into 4 pieces
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Ingredient Note
Asian fish sauce is available at Asian markets and many supermarkets.
Preparation
Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly.
In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.
Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.
Ideas
Here’s another recipe that uses fish sauce: Michael’s Crazy Chicken Rice Noodle Stir Fry
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Like this:
Kung Pao Shrimp With Cashews
July 13, 2010
Kung Pao Shrimp With Cashews (recipe by foodandwine.com)
My notes: This made for a decent dinner, but it won’t put our Chinese takeout place out of business. Somehow the red wine vinegar in the sauce doesn’t ring true to me. It was worth trying, but I doubt I will make it again.
Ingredients
- 1/4 cup fresh orange juice
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 8 small dried red chiles, 4 halved
- 1/2 teaspoon salt
- 1 small onion, cut into 1-inch pieces
- 1 1/2 teaspoons minced fresh ginger
- 2 large garlic cloves, minced
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1 pound shelled and deveined large shrimp
- 1 cup roasted cashews
- 1/2 teaspoon Asian sesame oil
Preparation
In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Pasta With Shrimp and Cilantro-Lime Pesto
June 25, 2010
Pasta With Shrimp and Cilantro-Lime Pesto (recipe by Bon Appétit, July 2010, p. 18)
My notes: This recipe appeared in the “R.S.V.P./readers’ favorite restaurant recipes” section of Bon Appétit this month and it comes from Tejas Texas Grill & Saloon in Hermantown, Minnesota. It could have just as easily been in the popular “fast easy fresh” column. I love pesto so I was enticed to try it. It seemed like more of a tequila-cilantro-lime sauce than a pesto to me. The sauce is quite piquant and is nicely balanced out by the feta cheese, and is not a bad excuse to purchase a bottle of tequila!
Ingredients
4 servings
- 1 ¼ cups (packed) fresh cilantro leaves plus ¼ cup chopped
- ¼ cup (scant) chopped green onions
- 3 tablespoons fresh lime juice
- 2 garlic cloves, pressed
- 1 tablespoon chopped seeded jalapeño chile
- ½ cup plus 1 tablespoon olive oil
- 1 pound linguine
- 1 pound uncooked medium shrimp, peeled, deveined
- 3 tablespoons tequila
- ¼ cup crumbled Cotija cheese or feta cheese
Preparation
Blend 1 ¼ cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add ½ cup oil. Season generously with salt. Pesto can be made 1 day ahead. Cover and chill.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve. Adapted from Tejas Texas Grill & Saloon.
Ideas
Here’s another recipe that uses a large amount of fresh cilantro: salsa verde. If you are in the mood for a basil pesto try mine: Michael’s Pesto. Also, check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Salmon With Coriander Rub and Lime Cream
June 17, 2010
Salmon With Coriander Rub and Lime Cream (recipe by Bon Appetit, June 2010)
My notes: I enjoyed the coriander rub on the salmon, but not the lime cream. I served it with Green Beans and Zucchini With Sauce Verte, which tasted even better after the flavors had a chance to develop in the refrigerator overnight.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Baked Catfish
May 20, 2010
My notes: This is a well-seasoned zesty catfish dish, adapted from a recipe I once found in the Lerner newspaper in Chicago.
Baked Catfish (recipe adapted from Lerner Newspaper)
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons grated parmesan cheese
- 4 catfish fillets, about 2 lbs.
Preparation
Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. Lightly brush oil onto parchment.
Mix the basil, oregano, garlic powder, lemon pepper, kosher salt, and parmesan in a small bowl. Place catfish fillets rounded side down onto the baking sheet. Sprinkle a generous amount of seasoning onto each fillet. Bake fish until it starts to flake. Flip fish over, sprinkle seasoning on other side, and finish baking until other side flakes.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Tuna Noodle Casserole With Leeks and Fresh Dill
March 3, 2010
Tuna Noodle Casserole With Leeks and Fresh Dill
This recipe is supposed to elevate the good old fashioned tuna casserole that mom made with canned cream of mushroom soup. It really doesn’t though. For all the extras like fresh dill and home-made sauce with leeks, the flavor was a little bland. And the Gruyere cheese is very expensive. I might try this recipe again with some modifications.
rating: oo (= oishii)
“Oishii” (pronounced “oy she”) is the Japanese word for delicious, and I rate recipes on a four o(ishii) system:
oooo (= favorite)
ooo (= very oishii)
oo (= oishii)
o (= not so oishii)
zero o’s (= why bother)
