Salt Cod and Tomato Stew

From the kitchen of One Perfect Bite...The ghosts of Christmas past sometimes surface unexpectedly. Mine snuck up on me this evening as I was making salt cod stew. Its aroma triggered a reverie that carried me back to the Christmas of my eighth year and "Ma'am's" kitchen where salt cod was being prepared for the Feast of Seven Fishes. This was also the year that St. Joseph, to the great consternation of Salvatore, Ma'am's husband, missed Christmas. Salvatore, a successful and respected contractor, was by training a stone mason. He was also an unrecognized, but talented, sculptor who fashioned one of the most beautiful Nativity scenes I've ever seen. There was, however, a problem this particular Christmas and it concerned the disposition of the young and hapless widow Moriarty. Many of you, especially those raised in the comforts and conformity of suburban homes, will be confounded by the remainder of my tale, but trust me, all of this really did happen "once upon a time in America." The widow Moriarty, left with five children and no visible means of support, wanted to sell her house and move back to the home of her parents. The house was in terrible condition and sat on the market for months. She finally told her sad tale to Ma'am who, always sympathetic, sent her boys to paint and otherwise refresh the house. Ma'am also decided to share Salvatore's St.Joseph with Mrs. Moriarty. Together they dug a hole in the Moriarty's back yard and buried the two foot statue, upside down. Ma'am firmly believed that the saint's intercession would help sell the house. I never understood the upside down part of the equation, but it apparently was a deal breaker and necessary if you wanted Joseph's help. In a normal year this would have caused no problems, but the furies, determined to wreak havoc, paid a visit and brought with them an early and hard freeze. The kind that would keep Joseph in the ground until the spring thaw. Now, this business with the statue transpired without Salvatore's knowledge or consent, so his bad temper was, in retrospect, explainable. He was neither religious nor superstitious and couldn't understand how all of this happened to him and his Joseph at Christmas, a time when folks came from miles around to admire his Nativity. Bent out of shape doesn't begin to explain his unhappiness. Ma'am did a lot of special baking that year and things finally settled down after the holiday. Mrs. Moriarty sold her house and, come spring, St. Joseph was disinterred and not buried again until Salvatore and Ma'am wanted to sell their home. Here is the recipe that triggered today's reverie. It's delicious and I hope you'll give it a try.

Salt Cod and Tomato Stew...from the kitchen of One Perfect Bite courtesy of Andy D'Amico

Ingredients:
1 pound dried salt cod
1/2 cup to 1 cup olive oil
1/2 cup 1/4-inch-diced onions
4 cloves garlic, peeled and sliced
1/2 jalapeño, minced and seeded
2 ounces grappa or dry white wine
2 cups tomatoes, chopped, with their juice
Bouquet garni: parsley stems, thyme, marjoram, fennel fronds, and a bay leaf, tied in cheesecloth or coffee filter
1 cup 1/2-inch-diced bell pepper
1/2 cup pitted Niçoise olives (stuffed Spanish olives may be substituted)
1 tablespoon capers, rinsed
Fruity extra-virgin olive oil for drizzling
Sea-salt crystals and freshly ground black pepper

Directions:
1) Place dried cod in a bowl, cover with cold water, and soak for at least 48 hours, changing water every 12 hours. Remove cod from water, pat dry with paper towels, and cut into 1-inch pieces.
2) Heat 3 tablespoons oil in a nonstick sauté pan, add cod in small batches, and sauté until lightly browned; set aside and repeat with remaining cod. (If the cod is too wet, it will not brown.)
3) Warm 4 tablespoons oil in a 2-quart casserole; add onions, garlic, and jalapeño; and cook gently without allowing them to color. Pour in grappa, and reduce until liquid has evaporated. Add tomatoes and bring to a simmer. Add browned salt cod and bouquet garni, cover casserole, and simmer gently for 45 minutes. Fold in peppers, olives, and capers, and return to a simmer for an additional 15 minutes. Stew should be juicy; if it becomes dry, add a little water or stock. Ladle into bowls, drizzle with olive oil, and sprinkle with plenty of black pepper and a few coarse sea-salt crystals. Serve with grilled or crusty fresh bread. Yield: 6 servings.

You might also enjoy these recipes:
Portuguese Kale and Salt Cod Chowder - Karen Cooks
Baccala alla Napoletana - Memorie di Angelina
Brandade de Morue - 2 Frugal Foodies
Fried Salt Cod with Garlic Sauce - Lisa is Cooking
Salt Cod, Fava Bean and English Pea Salad - Wright Food
Salt Cod with Red Pepper Sauce - Trissalicious

Thai-Style Steamed Salmon with Tamarind-Ginger Sauce - Pink Saturday

From the kitchen of One Perfect Bite...This is one of those recipes I stumbled on and pondered for a ridiculous amount of time before actually making it. I hope you occasionally do the same thing and understand how that can happen. I kept this recipe on the back burner for several years before taking down my steamer and having a go at it. I regret not making it sooner. I found the original recipe on the Dean and DeLuca Web site, which you can find here. I have no affiliation with them, but I greatly admire their site and the recipes I've found there. The dish requires some chopping and access to a source for tamarind pulp or concentrate, but it is really simple to do. The finished dish is a delightful blend of flavors resembling those used in the best of Thai cooking. It is a wonderful alternative to teriyaki glazed salmon. I prefer salmon fillets to salmon steaks so I've altered the recipe to reflect my preference. If you decide to use tamarind concentrate, dilute it as you would orange juice, using three parts water or stock to one part of concentrate. I serve this with jasmine rice which I find has a unique and distinctive flavor that pairs well with the flavors in this dish. Those of you who try this will become instant fans. It's a wonderful way to prepare good salmon. I know you'll like it. Here's the recipe.

Thai-Style Steamed Salmon with Tamarind-Ginger Sauce...from the kitchen of One Perfect Bite inspired by from Dean and DeLuca

Ingredients:
1 ounce dried tamarind pulp or 2 tablespoons of tamarind concentrate
1/4 cup vegetable oil
4 shallots, slivered lengthwise
2 tablespoons julienne strips peeled fresh ginger
4 garlic cloves, slivered lengthwise
1/4 cup palm sugar or light brown sugar
3 tablespoons nam pla (Thai fish sauce)
4 salmon fillets (each about 1 1/4 inches thick)
Fresh cilantro for garnish

Directions:
1) If using tamarind pulp: Place pulp in a small bowl and cover with 1/2 cup boiling water. Let sit for 30 minutes. Break up tamarind with fingers. Add tamarind and soaking water to a small saucepan. Simmer for 30 minutes. Strain through a sieve into a bowl, pressing on tamarind solids wit a wooden spoon. Strain liquid through a sieve into a bowl, pressing on the tamarind solids with a wooden spoon. Reserve liquid.
2) If using tamarind concentrate: Dilute with 6 tablespoons water. Set aside.n
3) Heat oil in a medium skillet over moderately high heat until hot but not smoking. Stir in shallots, ginger, and garlic and stir-fry for 1 minute, or until very aromatic. Stir in palm sugar, 3 tablespoons nam pla, and 1/2 cup of tamarind liquid, and cook, stirring, for 5 minutes. Reserve.
4) Lay salmon fillets on a lightly oiled plate that will fit into a steamer basket. Spread about 1 tablespoon of reserved ginger-tamarind sauce on each side of each filet, and let marinate for 20 minutes.
5) Bring enough water to sit just below (but not touch) steamer basket in a wok or deep skillet. Bring to a simmer. Place plate in basket, cover with a lid, and steam salmon just until opaque, about 10 minutes for medium-rare. Remove basket from the wok and plate from basket. With a spatula carefully remove salmon to serving plates. Pour enough liquid from steaming plate into reserved sauce to reach the desired consistency.
6) Quickly reheat sauce and spoon over salmon. Garnish with cilantro and serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Almond Crusted Salmon Fillets with Lemon Leek Cream Sauce - Good Things Catered
Wasabi Glazed Salmon - One Perfect Bite
Slow Roasted Salmon - One Perfect Bite
Poached Salmon - Simply Recipes
Red Grape Salmon Fillets - A Food Year
Salmon Fillet on Leek and Fennel Sauce - The Passionate Cook

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Thai-Style Catfish - Plah Toht Kamin

From the kitchen of One Perfect Bite...I'm told that plah toht kamin is a native Thai dish. I can't speak to the veracity of that because each time I've had the dish it was made by a French chef who was plying his trade in Southeast Asia. Thailand, Cambodia, Laos and, to a lesser degree, Vietnam seem to be magnets for French chefs. I suspect there are more of them in Southeast Asia than there are in France. The fusion of wonderful native cuisine with French technique and talent makes for some fascinating meals, and what native and French chefs are able to do with fish is really amazing. While most of the food we had in Asia was wonderful, our best meals in China were vegetarian and our best meals in Southeast Asia were fish or shellfish. I stopped by the fish market today to see what was available and found some gorgeous looking catfish fillets at bargain prices. I was determined to sidestep my usual blackened preparation and come up with something that, for us, would be new. I remembered the turmeric fried catfish we had in Thailand and Laos and set out to reproduce it. We had a lovely meal this evening. Fish prepared in this manner is really easy to make and can be on the table in about 30 minutes. The only remotely exotic ingredients are turmeric and fish sauce and they can be found in most large supermarkets. Bob really enjoyed this, so it will make an encore performance at the table in the next few weeks. I served the fillets with a Thai cucumber relish and sticky rice. I hope you'll try this. It is remarkably good. Here's the recipe.

Thai-Style Catfish - Plah Toht Kamin...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons chopped garlic
1 tablespoon chopped shallot or scallion
2 teaspoons ground turmeric
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons fish sauce
3 tablespoons vegetable oil, divided use
1-1/4 pounds catfish fillets
Flour for dredging fish
Optional: Thai chili-lime sauce dipping sauce

Directions:
1) Place garlic, shallots, turmeric, sugar, pepper, salt, fish sauce and 1 tablespoon vegetable oil in the bowl of a small food processor. Process to a fairly smooth paste, using a small amount of water if necessary to bring ingredients together. Combine fish fillets and turmeric paste in medium bowl or baking dish, turning fillets to coat evenly with marinade. Let sit for 15 to 20 minutes at room temperature. The fillets can be marinated for up to 24 hours if covered and refrigerated.
2) Place about 1 cup of flour in a pie plate or cake pan. Dredge fillets in flour, shaking off excess. Heat reserved 2 tablespoons oil in a large frying pan set over medium-high heat. When a drop of water sizzles in pan, add fillets and cook, turning once, for 5 to 7 minutes depending on thickness of fillets. Be careful when turning. Transfer to a serving plate and serve with a Thai dipping sauce if desired. Yield: 4 servings.

Chili-Lime Sauce:

Ingredients:
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot green chilies
1 teaspoon finely chopped cilantro

Directions:
Combine fish sauce, lime juice, sugar and garlic in a small bowl, stirring until sugar dissolves. Sprinkle with chilies and cilantro. Set aside. Best served at room temperature.

You might also enjoy these recipes:

Thai Fish Cakes with Cucumber Relish from One Perfect Bite
Thai Cucumber Relish from One Perfect Bite
Thai Fresh Pea Soup with Green Curry from One Perfect Bite

Wasabi-Glazed Salmon - Salmon Ladders - Outdoor Wednesday

A salmon ladder on the McKenzie River in Oregon. The ladder is a step-like structure designed to allow fish to migrate upstream over or through a barrier to spawn.



It's a Sisyphean effort. While these ladders help the salmon make their long way home, the journey is arduous. It's fascinating, almost mesmerizing, to watch them clear these and other hurdles encountered on the way to their spawning grounds. It's a lesson in determination and the biological imperative which ensures a constant flow of salmon to our markets. I feel almost - almost - guilty about using so simple a recipe for salmon, but, truth be told, it is one of my best finds. It's low in fat and very easy to make. The secret ingredient here is the wasabi paste that gives some oomph to a fairly standard teriyake glaze. I clipped the Weight Watcher's recipe from the Washington Post several years ago and it immediately made it to my permanent recipe rotation. I would advise anyone who is unfamiliar with wasabi paste to add it to the teriyake sauce in 1/2 teaspoon increments. You can always add more, but once it's in the mix there's no turning back. I enjoy mild to medium heat and do not find 2 teaspoons of the paste to be excessive. If you are in a real hurry, use commercially prepared teriyake sauce and add wasabi paste to it. If you can't find the paste, use a teaspoon of wasabi powder mixed with 1-1/2 teaspoons water as a substitute. Here's one of the easiest recipes your ever likely to find. Once you have tried it, you'll know why the salmon is called "king."

Wasabi-Glazed Salmon...from the kitchen of One Perfect Bite courtesy of Weight Watcher's and the Washington Post

Ingredients:
3 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon finely chopped, peeled ginger root
2 teaspoons wasabi paste
Nonstick vegetable spray oil
4 salmon fillets (4 to 6 ounces each)

Directions:
1) In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes. Remove from the heat.
2) Meanwhile, spray a large nonstick skillet with oil and place over medium-high heat. Add salmon and cook, turning once, until fish is browned on the outside and opaque in center, about 4 minutes per side, depending on thickness of the fillet. Spoon sauce over the salmon. Serve hot. Yield: 4 servings.

From "Weight Watchers Take-Out Tonight: 150+ Restaurant Favorites to Make at Home, All 8 Points or Less" (Fireside, 2003). Each serving is 4 points.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Thai Fish Cakes with Cucumber Relish - Blue Monday

Photobucket Creative Commons License

A Oregon fisherman's paradise serves as a perfect introduction to Thai Fish Cakes and Blue Monday.


From the kitchen of One Perfect Bite...We have an abundance of salmon at this time of year and, out of necessity, I've learned to deal with the surplus that tries to claim exclusive use of my freezer space. Today's recipe is an adaption of one for fish cakes that Bob and I had, and loved, when we were in Thailand. The fish cakes are easy to make and they're inexpensive if you use canned salmon or tuna fish to assemble them. The recipe calls for fish sauce and red curry paste. They are available in any well stocked grocery store, but if you're living at the North Pole or in the middle of the Gobi Desert, they can be ordered via the internet. Both will last for several months in the refrigerator. You can make your own red curry paste if you wish. I've included a recipe for the adventurous, but, I hasten to add, commercially prepared red curry paste works like a charm. Red curry is hot to many tongues, so I've used a range of measurement for it in the recipe. Go easy, if you are just beginning to eat hot and spicy food. The cucumber relish is served with many Thai dishes to offset and balance the heat of chilies. Again, the relish is simple and takes minutes to prepare. The recipe I'm including here is very basic. I posted a more involved version earlier in the year and if you'd like to try it follow this link to Ah Jhat. I use mashed potatoes to bind the fish cakes but bread crumbs can also be used. I cook the cakes in a small amount of oil. In Thailand these are deep fried and smaller sized cakes are also used as appetizers. Here are the recipes for the fish cakes, the simplified cucumber relish and red curry paste. I hope you'll try them. You won't be sorry.

Thai Fish Cakes with Cucumber Relish...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups cooked flaked salmon or 1 (14.75-oz.) can pink salmon
1/2 cup plain mashed potatoes or bread crumbs
1/4 cup very finely chopped onion
1/4 cup coarsely chopped fresh cilantro or mint
1 large egg
1 to 3 teaspoons red curry paste
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Directions:
1) If using canned salmon, drain it well. Place in a large bowl and work with fingers to remove skin and bones. Add mashed potatoes, onion and cilantro. In a separate small bowl, combine egg, red curry paste, fish sauce, salt and pepper and mix with a fork until smooth. Add to salmon mixture; mix gently with a spoon or your hands to combine. Using a 1/4 cup measure, shape mixture into 3-inch patties; place on a baking sheet and chill in freezer for about 30 minutes.
2) When ready to proceed, heat oil in a large skillet set over medium-high heat. Carefully add 4 patties and cook, turning once, until golden brown, about 3 minutes per side. Transfer to a serving platter and continue procedure with remaining patties. Serve hot for best flavor. Yield: 4 to 6 servings.

Cucumber Relish

Ingredients:
1/2 cup granulated sugar
1/2 cup white or rice wine vinegar
1 large English cucumber, diced
1/2 cup very finely chopped peanuts

Directions:
1) Combine sugar and vinegar in a small sauce pan. Bring to a boil over medium heat, stirring occasionally. Remove from heat and allow to cool.
2) Pour into a two cup bowl. Add cucumbers. Toss to combine. Top with peanuts. Yield: 1 cup

Red Curry Paste

Ingredients:
3 large dried red New Mexico or Anaheim chili peppers
10 small dried red chilies (i.e. chiles de arbol or japones)
1/2 cup coarsely chopped shallots
1/4 cup coarsely chopped garlic
1 tablespoon coarsely chopped fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Directions:
1) Stem and seed all chilies. Chop into large pieces; place in a small bowl. Add warm water and let them soak awhile proceeding with recipe.
2) Using bowl of a small food processor or a blender, combine shallots, garlic, ginger, coriander, cumin, pepper and salt. Add softened chilies and 1/4 cup of soaking liquid; process until a smooth puree forms. Transfer paste to a lidded jar and refrigerate for up to 3 weeks. Paste can be frozen for 3 months. Yield: 3/4 cup.

Recipes adapted Temple of Thai and Nanci McDermott


This post is being linked to:

Smiling Sally - Blue Monday

Braised Vietnamese Fish - Ca Kho To - Foodie Friday

From the kitchen of One Perfect Bite...Among my favorite recipes is one from Vietnam in which fish steaks are braised in a sweet and salty sauce that's made from fish sauce (nuoc mam) and caramel. Before you have a chance to say, "No way!" let me assure you that this is an easy and delicious dish. It's a type of kho, a clay pot cooking method that's used for braising meat and fish in Southeast Asia. Happily, this dish can be made in a heavy skillet on top of your stove, and, while I used salmon, any thick, meaty fish can be substituted, as long as it will fit in a tight layer in the pan. I know the addition of caramel to a savory sauce is strange to many, but I'm going to ask you to trust me. I've included a recipe for caramel sauce but if that intimidates you, use an equal measure of brown sugar in its place. Once made, caramel sauce will keep for about a month and I always try to have some on hand. The dish can be on the table in 30 minutes. Rice is a perfect accompaniment.

Braised Vietnamese Fish - Ca Kho Yo...from the kitchen of One Perfect Bite

Ingredients:
Caramel sauce
1/4 cup cold water
3/4 cup sugar
1/4 cup hot water
Fish
1 tablespoon vegetable oil
2 tablespoons coarsely chopped shallots or red onion
2 tablespoons coarsely chopped garlic
1/4 cup fish sauce
2 tablespoons granulated sugar
1 tablespoon caramel sauce or brown sugar
1/3 cup water
1/2 teaspoon black pepper
1-1/2 pounds salmon steaks or other meaty fish, about 1-inch thick
3 green onions, trimmed, white part chopped, green part cut into 2-inch pieces

Directions
1) To make caramel sauce: Combine cold water and sugar in a heavy bottomed pan over medium-high heat. Stir well. Cook, occasionally swirling sauce, until it becomes syrupy and color begins to change, about 5 to 7 minutes. When it is color of maple syrup, pour hot water down sides of pan. It will spit and splatter. Let it settle down. Stir and continue cooking until sauce is thin and smooth. Set aside to cool.
If not used immediately, transfer to a screw top jar and store at room temperature for about 1 month.
2) In a medium deep skillet, combine oil, shallots and garlic. Warm over medium-high heat until garlic becomes fragrant and starts to sizzle. Add fish sauce, sugar, caramel sauce, water and pepper; bring to a boil. Cook, stirring occasionally, until sugar dissolves and sauce thickens a little. Carefully add salmon steaks. Return sauce to a gentle boil, reduce heat and simmer, covered, for 10 minutes. Carefully turn fish, add green onions and cook for 5 minutes longer. Transfer fish and sauce to shallow bowls. Serve hot. Yield: 4 servings.

Recipe adapted from Quick and Easy Vietnamese by Nancie McDermotte

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Salmon Burgers with Chipotle Aioli and Pineapple-Avocado Salsa - Salmon Fishing - Outdoor Wednesday

From the kitchen of One Perfect Bite...Oregon and salmon were made for each other. Each year hundreds of thousands of large Fall King (Chinook) Salmon migrate from the ocean to Oregon's rivers and the state becomes a fisherman's paradise. Most of the wild salmon that is purchased in Oregon actually comes from Alaska, but fortunate, indeed, is the family whose tree boasts a fisherman. The Fall Chinook can weigh upwards of 40 pounds and while there is a limit as to how many can be caught, the freezers of fisherman's wives are packed with gorgeous pink steaks and fillets. While those gals are ingenious when it comes to developing ways to cook the mighty king, I've chosen to share a recipe from a California chef that has a decided Southwestern flair. The burgers were developed by Jeffery Starr, who is the culinary director at Sutter Home Vineyards. Not a lot can go wrong with these. My only caution is not to over process the salmon. You want a mince not a paste. It helps to freeze the salmon cubes for an hour before you process them. The patties are topped with a lovely salsa. It's clean and fresh and simple to assemble. Add the avocado at the last minute to prevent browning. I hope you'll try these. They are really special.

Salmon Burgers With Chipotle Aioli and Pineapple-Avocado Salsa...from the kitchen of One Perfect Bite

Ingredients:
Aioli
1/2 cup mayonnaise
4 teaspoons chopped cilantro
1 tablespoon fresh lime juice
1-1/2 teaspoons Tabasco Chipotle Pepper Sauce
2 cloves garlic, minced
1/4 teaspoon salt
Salsa
1/2 cup diced California avocado
1/4 cup diced pineapple
2 tablespoons diced roasted red bell pepper
1 tablespoon chopped red onion
1-1/2 teaspoons chopped cilantro
1-1/2 teaspoons minced serrano pepper
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
Burgers
1 egg
1/4 cup Chipotle Aioli (reserved from recipe above)
1 tablespoon fresh lime juice
1 teaspoon Tabasco Chipotle Pepper Sauce
1-1/2 pounds skinless salmon fillet, finely chopped*
1/2 cup panko (Japanese bread crumbs, available in Asian markets) or fine, unseasoned dry bread crumbs
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1-1/2 teaspoons salt
Vegetable oil
4 hamburger buns, split
4 leaves green leaf lettuce
8 California avocado slices (optional)

Directions:
1) To make aioli, whisk together all ingredients in large bowl. Reserve 1/4 cup for burger mixture; refrigerate remainder. To make salsa, combine all ingredients in large bowl. Refrigerate, covered.
2) To make burgers, in large bowl combine egg, reserved aioli, lime juice and Chipotle Pepper Sauce. Stir in salmon, bread crumbs, green onions, cilantro and salt. Form burger mixture into 4 patties. Chill patties at least 1 hour.
3) Brush a medium-hot grill lightly with oil. Grill salmon patties about 4 minutes or until browned on one side. Turn patties over and cook 4 minutes more or until just done. Grill buns on outer edge of grill. Spread cut sides of bottom halves with 1 tablespoon Chipotle Aioli, top each with 1 lettuce leaf, 1 burger, 1/4 cup Pineapple-Avocado Salsa, 2 avocado slices, if using, and top half of bun, cut side down. Yield: 4 servings

*Tip: To chop salmon, cut into 1-inch cubes; pulse in food processor until coarsely chopped. Do not overprocess.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Shrimp Toasts

From the kitchen of One Perfect Bite...Years ago these were served as hors d'oeuvres. I've never thought that anything deep fried tastes like much unless it's served really hot, so I never bothered with them. When we were in China these were served with soups and I had to rethink the position I'd taken. When properly made and served quickly these are delicious. If you're looking for something a little different to serve for lunch you might want to give these a try. A food processor makes their assembly quick work.

Shrimp Toasts...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound shrimp in shells, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup coarsely chopped water chestnuts
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds

Directions:
1) Place shrimp, ginger, sesame oil, rice wine, and egg white in a food processor and pulse until a coarse purée forms; transfer to a bowl. Stir in waterchestnuts, cilantro, scallions, and salt and pepper to taste.
2) Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F. on deep-fat thermometer.
3) While oil heats, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
4) Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Yield: 6 servings.

Recipe adapted from the Gourmet Cookbook courtesy of Ming Tsai.

Salmon with Cilantro and Lime - Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...There's lots to learn about salmon and with a confidence held only by perfect fools, I've decided to summarize it for you in one short paragraph. Salmon, wild or farmed, ranges in hue from white or silver to pink and red. Pacific salmon are classed by size and in descending order you'll find the Chinook, Sockeye, Coho, Humpy and Chum. Those from Atlantic waters are actually Steelheads and are related to rainbow trout, so for our purposes they don't count. Salmon, however classified, will live from 2 to 8 years and return to the waters in which they hatched to spawn and die. Fisherman toss about numbers when speaking of salmon. They'll talk about a 1-2 or 2-3, and leave you to scratch your head or yawn. Here's the translation. They're talking about a biological pattern where time is spent in both fresh and salt water; the first number represents time in fresh water, the second time in the ocean. Should I buy wild or farmed salmon? Let conscience be your guide. Check with FishOnline - Fish to Eat , a database maintained by the Marine Leadership Council to see if environmentally responsible practices are used to catch the fish you want to eat. According to the group their is no problem with Pacific salmon. My favorite in the group is the Sockeye salmon - it's a 2-3. It retains its beautiful color when cooked and has oils that I think make it tastier than its counterparts. I think farm raised salmon has a mushy texture, so I'll buy wild as long as it's responsibly fished and certified. This recipe is really simple but it produces a really wonderful fish with subtle Southwestern overtones. Resist the temptation to overcook it. The fillets are broiled, so 7 to 8 minutes is perfect for a fillet that's one inch thick. I serve this with watermelon salsa and arroz verde. The meal bursts with color and flavor and it's good for you. The salmon is a five ingredient wonder that you can have on the table in 30 minutes. Here's the recipe.

Broiled Salmon with Lime and Cilantro...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) Sockeye salmon fillets
1/2 cup cilantro, finely chopped
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions:
1) Combine cilantro, oil, garlic and salt. Set 2 tablespoons aside.
2) Pour remainder over fish in bowl. Let stand, covered, 10 minutes.
3) Meanwhile, preheat broiler. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 4 inches from heat for 7 to 8 minutes, or until fish flakes when pierced with a fork. Brush with remaining tablespoon marinade. Transfer to a serving platter. Yield: 4 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.