Pepper Steak and Celery Stir-Fry with Lemon

File this recipe for: Pepper Steak and Celery Stir-Fry with Lemon under recipes  we won't make again. We knew we were heading down the wrong path when we opened a can of Water Chestnuts and decided to throw them away. They just aren't like fresh Water Chestnuts you can buy in the market, and then peel yourself. Not being fans of Celery we wasted a bag of fresh Snap Peas by substituting it for the Celery. 

Sufice to say we won't be making this dish again.. But hey maybe you like celery and don't like Water Chestnuts. This might be for you!

 Pepper Steak and Celery Stir-Fry with Lemon
Lemon is the star of this quick weeknight stir-fry. Using both the peel and juice of the lemons gives this dish a wonderful scent and tangy finish. As with any stir-fry, you’ll want to have all your ingredients sliced and measured before you start cooking, since the meal comes together quickly once you start cooking. The celery softens just slightly, so it retains its herbal brightness plus a crisp-tender bite. Though you can opt for a leaner cut of meat like sirloin for the beef, fattier cuts like skirt or hanger will be more tender and boast richer beef flavor.
 
INGREDIENTS
Yield:4 servings
 
1 pound sirloin, skirt or hanger steak, set in the freezer for 10 minutes until firm
Salt and pepper
1 tablespoon cornstarch 
1 teaspoon light brown or granulated sugar
1 lemon
2 tablespoons vegetable, canola or peanut oil 
5 celery stalks, trimmed and thinly sliced on a bias
3 garlic cloves, finely grated 
3 scallions, thinly sliced, green and white parts separated  
2 tablespoons soy sauce 
2 tablespoons unsalted butter, cut into pieces
 
 
PREPARATION
 
1. Using your chef’s knife, slice the chilled beef against the grain into ¼-inch-thick strips about 2 inches long; set aside.

2. Place the beef in a medium bowl and season with salt and 2 teaspoons pepper. Add cornstarch and sugar and toss until the beef is thoroughly coated.

3. Using a vegetable peeler, remove the peel from the lemon in wide strips; set the peels aside then cut the lemon in half.

4. Set a large cast-iron or stainless-steel skillet over medium-high. When the pan is very hot, add 1 tablespoon oil. Using tongs, add half the beef to the pan in a single layer and cook, without stirring or tossing, until deeply brown around the edges, about 2 minutes. The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first. Flip and cook on the other side until no longer pink, about 20 seconds. Transfer the beef to a plate and repeat with the remaining pieces.

5. After transferring the second batch of browned beef to the plate, pour the remaining 1 tablespoon oil into the pan and add the celery, garlic, scallion whites and reserved lemon peels. Season lightly with salt and cook, stirring often, until the scallions have slightly softened, about 1 minute.

6. Return the beef and any juices to the pan and add the soy sauce and butter. Cook, tossing until you have a smooth sauce that coats the steak, about 30 seconds. Turn off the heat, squeeze in the juice from 1 lemon half and toss once more.

7. Transfer stir-fry to a platter and top with scallion greens; serve with remaining lemon half.

Crispy Coconut Salmon

We started with Melon and Speck. We actually like Speck better than Prosciutto, it has a slightly smokey flavor. 

We decided to cook a new recipe for us Crispy Coconut Salmon. This is a good recipe a keeper. We need to make it again. We sautéed the fish in a cast iron pan, then transferred it a hot oven to complete its cooking. Cathy added a sauce of Dashi and left over sauce we had from eating at Camilia, a wonderful Japanese-French restaurant in the Arts District of Los Angeles.The combination of the left-over Sauce, Dashi, Corn and Rice made a perfect accompaniment for the Coconut Fish. This is a dish we will make again.

Crispy Coconut Salmon
New York Times
 
This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.
 
INGREDIENTS
Yield:4 servings
 
FOR THE SALMON
½      cup finely shredded unsweetened coconut
½      cup panko bread crumbs
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2       tablespoons honey
1       egg white 
½      teaspoon finely grated lime zest
4       6-ounce) salmon fillets, skin on or skinless, depending on your preference
FOR THE CHIVE-CHILE SAUCE
¼      cup minced chives or scallions
1       bird’s-eye chile, thinly sliced
3       tablespoons fresh lime juice
1       tablespoon minced garlic
1       tablespoon honey
1       tablespoon extra-virgin olive oil 

PREPARATION
 
1. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

2. Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with ½ teaspoon salt and a few cranks of black pepper. Spread the coconut bread crumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It’s fine if there are lighter patches — the bread crumbs will have a second chance to darken once they join forces with the salmon.) 

3. While the bread crumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the bread crumbs and mix until fully combined.

4. Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet. 

5. Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

6. While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste. 

7. Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

TIP
This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut bread crumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.

 

July 4 - Spicy and Creamy Cashew Chicken Salad

We brought in the normal Brisket and Ribs for our annual July 4th fireworks viewing party. We decided to make Spicy and Creamy Cashew Chicken Salad as an additional dish. I very much liked the creaminess of the salad dressing. Look how unusual the salad dressing is - made with: Soy Sauce, Honey, etc. I would label this modestly as the best Chicken Salad ever. We didn't even bother to roast our own Chicken but bought whole rotisserie Chickens from Kismet Rotisserie. The meat fell right off the bone. It turned out to be perfect!

 
From The New York Times
Andy Baraghani
Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.

Spicy and Creamy Cashew Chicken Salad

Ingredients
Yield: 4 servings
3 tablespoons cashew or peanut butter
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce or tamari
2 teaspoons honey
1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated
1 garlic clove, finely grated
Salt and freshly ground black pepper
½ medium head green or red cabbage, coarsely chopped or torn (8 cups)
3 cups/about 12 ounces shredded cooked chicken
2 small cucumbers, halved lengthwise and thinly sliced
1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped
½ cup roasted salted cashews, coarsely chopped
Preparation
Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Tip
Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.