Baby Grouper - Roasted

I'm a believer in cooking fish whole. I don't have a steamer for large fish, but I find a couple small fish fit well in my convection oven, which is perfect when I don't want to turn on the big oven.

We found a new oriental grocery store down the street, friendly, English speaking staff and hella variety. I stepped into the seafood section, since peanut's brain is in hyper-development, and to my surprise, there were several fresh baby grouper - something I had never seen in the East end. How could I pass this up?

Two decent sized fish, at $1.99/lb came up to $10.50. Completely worth it, I believe, especially as they gut and scale it for you. He asked if I wanted it cut up, and he nodded approval when he saw my horrified reaction. A fish like that, you keep whole.

They cleaned it perfectly. There wasn't a scale in sight, and there was minimal detailed cleaning I had to fix up. I washed them in some vinegar and they were ready to go.

Once prepared, I served with gently steamed snow peas (in mirin, sesame oil and garlic) and steamed rice garnished with green onions.

ROASTED GROUPER
Baby Grouper - 2 whole (gutted, scaled and cleaned)
Garlic (4 cloves, slivered)
Green Onion (3 stalks - chopped, reserve 1/4 for garnish)
Ginger (1 tsp, minced)
Sambal Olek Chili Paste (1 tbsp)
Canola Oil(4 tbsp)
Sesame Oil (1/2 tsp)
Black pepper (freshly ground) (1 tbsp)
Sea salt (1 tbsp)

1. Preheat the oven to 375F
2. In a bowl, mix together the garlic, green onion,ginger, sambal, and a pinch of sea salt and black pepper.
3. Rub the entire fish (inside and out) with the Canola and Sesame Oil mixture.
4. Sprinkle liberally half the black pepper and sea salt on one side of the fish (this will be the face-down, on-the-grill side).
5. Lay the fish (bellies in) on a grill rack (line the inside pan with tin foil).
6. Open the belly cavities and spoon in the herb mixture, divided equally between the two fish. Be sure to spread the mixture from head to tail and packed well enough so he bellies bulge, yet the skin can flap back over so the mixture is well encased inside the fish.
7. Sprinkle the remaining black pepper and sea salt over the fish, head to tail, and be generous with the seasoning.
8. Roast fish for 20-25 minutes, turning once halfway through cooking.
9. Broil for the final 3 minutes on high (this will crisp the skin to a nice golden colour).
10. Serve immediately over bed of rice and side of snow peas.

Grilled Spiced Pinapple

I should have taken a picture, but I really didn't think I would have posted on this.

Again, at Harry and Rufina's and I sliced pineapple spears, stuck a large sturdy bamboo skewer through them longways so they looked like pogo sticks. I sprinkled a spice mixture that works well with pineapple or sweet mango - pretty much any tropical sweet fruit. If you're doing this at home, wait until the final moment to sprinkle the mixture onto the fruit - leaving it on for any period of time will just end up with fruit in a puddle of spiced juices, lol.

When grilling, grill until there is a nice amount of caramelization - anything two long and you destroy the balance between juicy sweet fruit and crispy spiced crust. Want less kick? reduce the amount of chili powder. Want more kick? Add more rub. But I warn you, a little really does go a long way.

The amount below is good enough for 2 pineapples cut into 16 spears.



Pineapple Grilling Spice Mix:

2 tbsp Brown Sugar
1/2 tsp Black Pepper (freshly ground)
1/2 tsp Coriander (freshly ground)
1/2 tsp Cinnamon (freshly ground)
1/2 tsp Chili Powder
1/4 tsp Sea Salt

Mint Chocolate Iced Tea

I invented something!
And it's amazing!
And it actually tastes like mint chocolate!

Enrique and I visited our dear friends Harry and Rufina who were also hosting George and Julie. These get togethers are few and far between, so being something special I wanted to make something deserving. My pasta was rushed and not as good as it usually is (though Enrique was kind and said it was still okay) and I ran out of time and omitted the olives and Parmesan. But the iced tea was spot on. And with early prep, it wasn't difficult at all.

The taste starts with a chocolate aroma, the initial sweet tea on the tongue, turning minty, and once again, a chocolate finish. Delicious. The recipe below gives 2L - great for a summer BBQ.

Rooibos Teas are becoming more and more common, and I believe chocolate is the most common of all flavours. In Toronto you can find it an the tea shops in First Canadian Place (as my wonderful husband treats me to now and again) and also at Luba's tea shop in St Lawrence Market, who is wonderfully effervescent and helpful. If you ever go to St Jacobs Market in Waterloo, there is a stall (aptly named The St Jacobs Tea Shop) with a variety of teas. I just bought a coconut rooibos from her and can't wait to try it!

The mint leaves can be bought in any grocery store, but if you have mint growing in your yard, that is best because it will make the shortest journey from picked to pot. I made they syrup at my mother's after picking, (thoroughly) washing, and drying the leaves, they went straight into the pot for the maximum flavour and fragrance.

I almost always would recommend vanilla pods, yet I used extract because I get mine from local markets in Mexico and it always lasts me until my parents decide they want to take another vacation there. If you can't get the best quality extract, please do yourself a favour and use the pod!


Mint Chocolate Iced Tea

Chocolate Rooibos Tea Mint Leaves Sugar Cardamom Pods (whole) Vanilla (pod or extract) Water

5 tbsp 1 large bunch 1.5 cups 7 pods 1/2 pod (not seeds) or 1 tbsp 2.5L (approx)

MINT SYRUP

1. In a large heavy bottomed pot, dissolve sugar in approx 1.25L of water.
2. Turn heat up to High and reduce to form a light syrup, to about 2/3 of original volume.
3. Reduce heat to medium/medium-low and add washed and clean mint leaves. Stir to saturate every leaf.
4. Bruise and add cardamom pods.
5. When syrup coats back of spoon and can hold the line drawn across with your finger, turn off heat and cool (be careful with the spoon - it's a cooking sugar and can burn).
6. Strain leaves and pods and set syrup aside to cool.
   

ROOIBOS TEA

1. Boil the rest of the water and in a teapot, brew the chocolate rooibos tea. I use a coffee filter in addition to the mesh strainer since the needle-like leaves have a tendency to get out into the liquid. You want a clear tea for this application.
2. When tea has cooled to warm from hot, add the vanilla.
3. Let tea cool completely while steeping (no tannins = no bitterness!).
4. Remove filter with leaves shortly before chilling.
   

TO SERVE

1. Let both the syrup and the tea cool completely.
2. Chill in the fridge to bring down the temperature.
   
3. Combine both the cooled syrup and the tea to your serving jug.
4. CIN CIN!

TO SPIKE OR NOT TO SPIKE:
If you want to spike it, I would recommend Frangelico and/or Mint Schnapps, but that would ruin all the wonderful nuances of the tea. Yup, I'm actually recommending we go alcohol free on this one!

Islamic Noodles

Many people I know are addicted to Salad King's Islamic Noodles - an offering not on the menu, but available to those in the know. Hell, I'm addicted to half their menu. But I stopped working in that area years ago, and then there was the fire that shut them down for a good while, but now they are back. It's still difficult for me to get down there, so last night, I said screw it, I'm making Islamic Noodles.

You will not find this recipe online. I investigated, checked out links for Panang Curry, Muslim style Thai food, and they all provided hints, but nothing definitive. So understanding my ingredients, I set out to recreate this elusive delicacy. Granted, my version is extremely un-Islamic, with pork AND shellfish that my Muslim friends would cringe, but to Halaal it up, I would just sub in some other items. I'm not sure how I would replace the Crab Paste.


Without further ado, here is my recipe. It makes 1 massive pot - good for family style (6-8) or leftovers.

ISLAMIC NOODLES COMME SALAD KING
_________________________________

Rice Noodles		1/2 package
Coconut Milk		1 can
Pork Tenderloin		2
Tofu (semihard)		2 cups
Shrimp		750 g
Carrot		2
Snow Peas		250 g
Bamboo Shoot		1 cup
Straw Mushrooms		1 can
Bird Chilli		7 chillis
Green Onion		5 stalks
Tamarind Paste		4 tbsp
Lemongrass		1 stalk
Khafir Lime Leaves		7 leaves
Fish Sauce		1/4 cup
Lime Juice		1 can
Brown Sugar (optional)		2 tbsp
Canola Oil		to coat pot

_________________________________

CURRY PASTE
Onion		1 large
Garlic		1/2 head
Crab Paste		6 tbsp
Tomato Paste		3 tbsp
Galangal/Ginger		3 tbsp (grated)
Lime Zest		1 lime
Cumin		1 tsp (whole)
Coriander		2 tsp (whole)
Chilli Powder		1/2 tsp
Lemongrass		top 1/3 of stalk
Water		bring to 1/2 cm high in mixer

_________________________________

GARNISH
Cilantro		chopped
Lime		wedge
Bean Sprouts		(optional, I don't b/c I'm preggers)

Curry Paste:

1. In a small pan, toast the Cumin, Coriander, and Chilli Powder.
   In a mortar and pestle, grind spice mix into a powder.
   
2. In a food processor, combine Onion, Garlic, Crab Paste, Tomato Paste, Galangal, Spice mix, Lime zest, and the (tough but pliable) top third of the lemongrass stalk that has been chopped into smaller nibs.
   
3. Add enough water to mix and process until you have a paste.

Ingredient Prep:

1. Pork: soak in water/cider vinegar/salt solution, trim of silver skin and fat, and wash. Cut into 3" strips.
2. Shrimp: wash in lemon water, trim and devain.
3. Tofu: I get the plastic sealed, fish-flavoured cubes from the freezer section. Cut them down further into 1/2" cubes.
4. Tamarind Paste: soak tamarind in boiling water (equal parts) and mix to dissolve pulp. Press through strainer.
5. Carrots: trim and cut into 2" sticks on the bias.
   
6. Lemongrass: remove outer husk and cut on the diagonal into 1" pieces.
7. Snow peas: Wash, top and tail. Leave whole.
8. Straw Mushrooms: I can only find these in the can. Strain, rinse, and cut lengthwise into halves.
9. Bamboo shoots: I hate the smell. I strain and rinse thoroughly. Get as much of the smell out as you can. These will likely come in match width sticks.
10. Chillis: Mince.
11. Khafir Lime Leaves: rinse and bruise with the back of a knife.

Cooking:

1. In a wide heavy bottom pot, add oil on medium high heat.
2. When hot, add curry paste. Cook until most moisture has evaporated and the mixture begins to brown on bottom of the pan. Watch carefully - you cannot let this mixture burn. Push paste to the side.
   
3. Add pork evenly and let caramelize. Then mix in quickly with the paste until evenly coated. Reduce heat to medium and let all the juices cook out until pork mixture is once again frying. The key is to letting this fry as long as possible without letting the meat burn. Towards the end, turn the heat back up to medium high.
   
4. You have had a kettle of water boiling on the side. Add enough water to cover the meat mixture completely. Do not add more than this amount, else you will water-log the dish.
5. Reduce heat to medium low. Add Tamarind paste, minced Chilli, Fish Sauce, Lime Juice, Lemongrass, and Khafir Lime Leaves. Stir and allow this mixture to simmer for 15-20 minutes, covered.
6. In a separate bowl, cover rice noodles with very cold water. Let sit for 20-25 minutes (no longer than 30 minutes).
7. In the pot, add coconut milk. Stir and let simmer for 10 minutes.
8. Add Bamboo shoots, Straw Mushrooms, Carrots, Snow Peas and Green Onion. Stir.
9. Layer shrimp on top. Cover pot for 5 minutes.
10. Stir pot.
    
11. Pull noodles from bowl (should be firm, but mildly pliable) and add place on top. Cover pot for 10 minutes.
12. Uncover pot. Noodles should be soft and pliable enough to fold into entire mixture. Completely incorporate noodles throughout mixture. Reduce heat to minimum for 5-10 minutes.
13. MANGE!
    

Tomatoes & Sea Salt

Sometimes this is all I need...

Alton Brown's 4 Lists

There are two food show hosts I invariably watch. I like their philosophies however much it deviates from my current diet, I believe in what they preach though I can't always put it in practice (hey, it's not my fault I have to eat heart healthy all the time). But today I watched Alton Brown's 'Good Eats' - he reflected back on his, uhm, heavier time, and vowed to do something about it. And he did. He looks maaahvalous. He looks much healthier. And you know what? I find it so sensible. Once diagnosed as being high risk for heart attack, I followed a similar list of my own making as though it were my bible. I waiver a little more these days, but I generally abide by the principles which guided him to compile 4 Lists:

ALTON BROWN'S 4 Lists:

Daily	3x Weekly	1x Weekly	Do Not Eat
Purple Breakfast Whole Grains Leafy Greens Nuts Carrots Fruits Green Tea	Oily Fish Yogurt Broccoli Sweet Potato Avocado	Red Meat Pasta Deserts Alcohol	Fast Food Soda Processed Anything Canned Soup 'Diet' Anything

I've always shunned anything marked 'diet', which generally means they've replaced the sugar. That doesn't help me much. I also naturally avoid fast food. I don't care if TGI McFunsters (a 'Bourdain'-ism) offers a healthy menu, as far as I'm concerned it's all processed, and all garbage. The key to this menu is consume foods with minimal handling from field (or stables) to your plate. I can make my own soups, thankyouverymuch.

Where have I fallen short? Well, Alcohol, for one. I'm sorry - if a friend calls to go for a drink (or if I call them), I'm allowed to enjoy a yummy beverage. Another area is slagging of in the fruit and veg area - but I must say, when the good weather creeps up on us, I tend to crave it more, and in raw form to boot, and though raw is most nutrient dense, I still feel I don't eat enough servings to serve me well. I could improve in this area. Especially since I enjoy them so much and are one of the best sources of anti-oxidants. The sad thing is, I probably eat more than others. I make hummus regularly, tapinades of olives and red peppers, sometimes pack baggies of fruit for work snacks and make sure I use plenty of fresh herbs which are chalk full of vitamins. I still think my intake can be increased and more nutrient dense.

When I prepare dinners, my husband and I are fairly heart healthy. All this means is using the right ingredients and employing the right cooking methods. Deep frying a carrot does not give you veg credit. Now, for those who have other ailments or have no heart issues, they may find my selections laughable, but as someone who needs to be extra careful with her heart, let them mock if it means I'm giving myself a few more years of energetic living.

Here are some more specific rules I keep for myself as part of my ongoing battle with cholesterol. Keep in mind, you can control what you cook, you can't always control what you eat out, and I will continue to eat out now and again!

Enjoy	Moderate	Limit	Avoid
Oatmeal Barley Fresh Fruit Fresh Vegetables Fresh Herbs White Meats Fish Edemame	Margarine Dark Meats Potatoes White Rice Corn Cauliflower	Cheeses Bacon Shellfish Egg Yolk Desserts Salt High Sugars	Butter Whole Cream Foie Gras Animal Fats Organ Meat Squid Frozen Dinners Corn Syrup (fructose)

Substitutions:

Use	Instead Of
Becel (margarine) Skim Milk, Soy Milk Canola Oil No Fat Sour Cream Fat Free Kraft Slices Whole Wheat Unbleached & WW Flour Meats (lean, skinless cuts)	Butter, Lard Cream Vegetable Oil Full Fat Sour Cream Kraft Slices White Flour Products White Flour Meat (organ, fatty cuts)

As for my methods of preparation, here are a few rules I follow:

Safe	Moderate	Limit	Avoid
Grill Roast Bake Broil	Stew (skim) Braise	Pan Fry	Confit Deep Fry

My Japanese Pantry

I've wanted to create a japanese dish, but staying away from sushi, which I rely on a restaurant to procure the best product for me. Then I saw Alton Brown break it down in his usual 'it's so damn simple!' manner, and I was hooked. I'm making Miso. But he also went over some staples that I want to capture here. Having these items in your pantry (save the tofu - to the fridge with you!) can be a lifesaver.

Kombu:
A dried seaweed with a dried starchy dust that is white and chalky against the dark seaweed. You need to soak it to use, or if in a soup, you need to simmer to get the flavour out. High on the 'umami' scale. Typically the firm seaweed found in miso soup. Oftenm marked as 'dried kelp' in the plastic packaging.








Bonito:
Flakes shaved off the smoked and dried SkipJack Tuna. Used (usually) in making broths.







Soba Noodles:
You can purchase dried and prepackaged, but nothing beats the freshly made noodles.

Miso White:
Subtle sweetness, used in desserts.

Miso Dark:
Used in braising meats (pork, beef).

Awase Miso:
Versatile, a balanced blend of the white and dark. Used in cooking with vegetables.

Mirin:
A sweetish cooking vinegar.


Dashi: the ubiquitous Japanese base stock.
To make a Dashi:
Cut the kombu into thirds
Soak 1 sheet of Kombu for 30 minutes in a pot of water and then simmer (med/med-hi) for 30 minutes. Remove Kombu.
Add 2 cups of bonito flakes. Bring to a simmer for 30 minutes ( 150 degrees).
Strain liquid.

MISO SOUP:
In a mixing bowl, add
6 tbsp Red Miso
2 tbsp white
Add 1 ladel full of Dashi and mix until miso is completely dissolved
Return Miso mixture to Dashi pot
(do not boil!) but heat on low-med
Add silken tofu (pressed of excess liquid)
Add 4 chopped green onions

Fish Glaze:
2 tbsp White Tofu
2 tbsp Honey
475, 15-20 mins

Tsuyu Sauce: (for Soba noodles)
1 cup dashi
1/4 cup mirin
1/4 cup soy sauce