Hoisin-Glazed Pork Bowl With Vegetables
New York Times
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
Ingredients
½ cup hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon grated fresh ginger
2 teaspoons Sriracha
1 large garlic clove, grated on a Microplane
1 teaspoon Chinese five-spice powder
1 pork tenderloin (about 1 to 1 1/4 pounds), cut crosswise into thirds
Kosher salt and freshly ground pepper
2 teaspoons vegetable oil
2 small carrots, peeled
2 large radishes (such as watermelon), or 4 small
4 scallions
1 tablespoon rice wine vinegar
4 cups cooked brown or black rice
2 ounces snow peas, trimmed
Pickled ginger (optional)
Preparation
1. In a medium bowl, combine hoisin, ketchup, honey, ginger, Sriracha, garlic and five-spice powder.
2. Season pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the marinade. Toss to evenly coat, cover, and set aside. You can let the pork marinate, covered and refrigerated for up to 24 hours, or you can cook it right away.
3. Heat oven to 375 degrees. Heat oil in a large (12-inch) nonstick, oven-proof skillet over medium-high. Remove pork from marinade, letting excess drip back into the bowl. (Reserve marinade.) Sear pork for 2 to 3 minutes on the first side and about 2 minutes on the other, until nicely browned and caramelized.
4. Remove from heat and pour remaining marinade over the pork, turning to coat evenly. Transfer pan to the oven and cook, turning in the sauce occasionally, for 10 to 20 minutes, or until an instant-read thermometer reads 145 degrees. (The smallest piece of pork, from the thin end of the tenderloin will be done first, so begin checking temperature at 10 minutes and remove pieces from the oven as they are done.)
5. Meanwhile, prepare the vegetables: Use a peeler to shave the carrots lengthwise into strips. Slice the radishes paper-thin using a mandoline. Thinly slice the scallions on an angle.
6. Transfer pork to a plate and set aside to rest. Add rice wine vinegar and 2 tablespoons of water to the skillet and cook over medium-high, stirring constantly until you have a smooth sauce, adding more water if needed. It should be the consistency of heavy cream. Transfer to a small bowl, stirring in any juices that accumulated from the plate with the pork.
7. Distribute rice among 4 bowls. Thinly slice the pork and divide among the bowls. Drizzle the sauce over the pork and rice and garnish each bowl with the carrots, radishes, scallions, snow peas and pickled ginger, if using. Serve immediately.
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Doenjang Salmon Rice Bowl
New York Times
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
Ingredients
2 tablespoons packed dark brown sugar
1 tablespoon olive oil
4 tablespoons doenjang (see Tip)
6 tablespoons mirin
2 tablespoons rice vinegar
Salt and black pepper
1 pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces
1 medium yellow onion, halved and thinly sliced
Steamed rice, for serving
Kimchi, for serving (optional)
Preparation
1. In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
2. When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
3. Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.
SPANISH RATATOUILLE (PISTO MANCHEGO)
Spainonafork.com
This Spanish Ratatouille, known in Spain as Pisto Manchego, is one of Spain´s most iconic and classic vegetable dishes. It´s packed with flavors, easy to make and made with the simplest ingredients. Serve it as a side dish next to some grilled fish or even for breakfast next to some fried eggs.
To make this recipe, I recommend using a great Spanish olive oil. Since we are using the simplest ingredients, it´s important to use the best ingredients. This is what ultimately gives the entire dish, that incredible depth of flavors.
TIPS & TRICKS to Make this Recipe: I used the most typical vegetables that are used in Spain to make this dish. But you are more than welcome to mix it up. By using eggplant, carrots or even mushrooms. For the tomato sauce, I finely grated fresh tomatoes, but you can also use canned tomato sauce or passata.
Ingredients
¼ cup extra virgin olive oil 60 ml
1 onion
4 cloves garlic
1 green bell pepper
1 red bell pepper
1 zucchini
6 tomatoes
1 bay leaf
pinch sea salt
dash black pepper
dash granulated sugar
Instructions
1. Heat a large deep fry pan or stock pot with a low-medium heat and add in 1/4 cup extra virgin olive oil
2. Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic
3. After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to 2 minutes
4. Meanwhile, roughly chop 1 green and 1 red bell pepper
5. After 10 minutes and the onions are translucent, add in the chopped bell peppers, once again, mix together so all the vegetables are coated in the olive and mix every 1 to 2 minutes
6. Meanwhile, cut 1 zucchini into 1/2 inch (1.25 cm) thick rounds, then stack them up and cut into large cubes, finely grate 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce
7. After cooking the bell peppers for 10 minutes and they are tender, add in the cubed zucchini, mix together and cook for 5 minutes, then add in the tomato sauce and season generously with sea salt, black pepper and a kiss of granulated sugar, mix together, then add in 1 bay leaf and simmer for 10 to 15 minutes, or until the tomato sauce has really thickend up
8. Once the tomato sauce has thickend up, remove from the heat, transfer into a large serving dish and discard the bay leaf, serve warm or cold, enjoy!
Roasted Salmon With Asparagus, Lemon and Brown Butter
New York Times
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Ingredients
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
½ cup thawed frozen peas
¼ cup coarsely chopped parsley, plus more for garnish
Preparation
1. Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
2. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
3. Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
4. Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
This was a great way to cook fish. I loved the tomato topping. We would definitely do it again. Try it!
One-Pan Roasted Fish With Cherry Tomatoes
New York Times
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Ingredients
1 pint cherry tomatoes, halved
½ cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving
Preparation
1. Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
2. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
3. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
4. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
Eggplant from Casa Benigna
Halve the eggplant.
Remove about ½ of eggplant from around the edge
Score the top.
Season with salt, Pepper, olive oil
Cook at 220 for 18 minutes
Turn oven up and cook another 15 minutes at higher ?
Sesame Salmon Bowls
New York Times
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Ingredients
¼ cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1-½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1-½ pounds skinless salmon fillet, cut into 1-inch cubes
½ teaspoon toasted sesame oil
¼ cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)
Preparation
1. In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
2. In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
3. Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
4. Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
