Quick and Easy

Asian Spiced Sugar Snap Pea Salad with Lemon

Asian Spiced Sugar Snap Pea Salad with Lemon
By jgreghenry Published February 5, 2012
Prep time: 10
Yield:1 (Servings)

Ingredients:

  • 1 T rice vinegar
  • 2 t low sodium soy sauce
  • 1 t dark sesame oil
  • 1 t dark brown sugar
  • 1 t hot chile sauce (such as sriracha)
  • 8 oz sugar snap peas, strings removed, thinly sliced on the bias
  • 1 pn coarse sea salt, to taste
  • 1 pn shichimi-togarashi, or standard chile powder, to taste
  • 1 lemon, cut into 8 wedges

Directions

In a small jar mix the rice vinegar, soy sauce, dark sesame oil, brown sugar and hot chile sauce. Put on the lid and shake well. Place the sliced peas in a serving bowl, pour the dressing over them. Toss well. Season with salt and shichimi-togarashi, to taste. Serve with lemon wedges on the side for squeezing.

Market Matters- Yellowtail Crudo with Kumquats, Jalapeño & Mint

29 Jan 2012
Crudo of yellowtail with kumquats and jalapenos

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I have some funny sounding words to throw at you for today's Market Matters from the Hollywood Farmers Market. Crudo & Kumquat.

You probably know what kumquats are. But do you love them? I bet you do, or at least would if you knew what to do with them. They are one of the lesser known and most misunderstood members of the large and diverse citrus family. The  funny thing about a kumquat is it's most prized for it's sweet skin. They are mostly enjoyed by simply popping one into your mouth and eating it whole. When you do this you will experience a rush of flavor. They are that intense. Like little flavor bombs. I see kumquats as the "bon-bon" of the citrus world.

I decided these "flavor bombs" deserved some special attention. Especially this time of year in Southern California when kumquats are at their peak. In Googling around for kumquats, I came across the word sitting next to another funny word. Crudo. Which, like sashimi is simply raw fish. Crudo may not be the prettiest sounding name to English speaking ears, but crudo has been music to the tastebuds of Italians for generations. Especially in regions like Puglia and Marche. There, thin slices of raw fish are flavored with whatever ingredients at hand– often in combinations far bolder than you might find at the best sushi bars.

Sippity Sup Continues »
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Yellowtail Crudo With Kumquats & Jalapeño

Home » Yellowtail Crudo With Kumquats & Jalapeño
By jgreghenry Published January 29, 2012
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 1 jalapeño
  • 1 T red onion, minced
  • 1 t kosher salt
  • 0.25 c white wine vinegar
  • 0.25 c water
  • 8 oz sushi grade yellowtail
  • 3 kumquats
  • 1 pn fleur de sel, or to taste
  • 1 T fresh mint leaves
  • 1 fresh lemon wedge
  • 1 oz extra-virgin olive oil

Directions

Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside.

In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.

Meanwhile, slice the fish into 1/4-inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste.


Slice the kumquats thinly, picking out and disgarding any seeds, and place a few on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with abit of pickled minced onion.


Thinly slice, or chiffonade, the mint by stacking the leaves and sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish. Drizzle a fine stream of good olive oil and serve immediately.

Source: Adapted from Rustic Canyon Wine Bar and Seasonal Kitchen

Soy & Maple Roasted Almonds

Soy & Maple Roasted Almonds
By jgreghenry Published January 27, 2012
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 2 c whole shelled almonds
  • 0.25 c low sodium soy sauce
  • 0.25 c pure maple syrup
  • 1 vegetable oil cooking spray

Directions

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

In a medium bowl, combine soy sauce and maple syrup. Add almonds, and toss until thoroughly coated. Lightly coat a parchment lined baking sheet with cooking spray, and spread almonds in as close to a single layer as possible on sheet.

Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean parchment lined baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

Source: Adapted from Martha Stewart

Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Sardine sandwich
By jgreghenry Published January 22, 2012
Prep time: 5
Yield:1 (Servings)

Ingredients:

  • 0.25 c rice-wine vinegar
  • 1 t sugar
  • 1 t black peppercorns
  • 0.5 small onion, thinly sliced
  • 2 T mayonnaise
  • 1 T prepared horseradish
  • 0.5 t fresh lemon juice
  • 2 sli pumpernickle bread, toasted
  • 2 leaves red lettuce
  • 4 oz canned sardines packed in oil, drained plus 2 tsp reserved oil
  • 1 roasted red bell pepper, cut into thin strips
  • 1 pn each kosher salt and black pepper

Directions

Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.

Source: From Saveur Magazine