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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: August 4, 2011

04/08/11 Salmon Teriyaki


RECIPE Salmon Teriyaki
Serves 2

A CookTale

Here I go making waves, but Oh well!. To my taste, simply pan or oven cooked Salmon is a fish without very much of its own flavor. I assume that is why, over the centuries it’s been smoked, gravlaxed, smothered in cream or wine, or for example, Google lists 14 million ways to prepare Salmon. On the other hand, by a small slight of hand, a Teriyaki sauce changes everything. Add an Asian side dish and tonight’s dinner may be a stroll down the narrow streets of Mott or Pell. One man’s opinion.

INGREDIENTS

1 Pound of Salmon (we’re lucky to get New Zealand organic)
Salt & White Pepper
1/2 TB of Peanut or Canola Oil
1/2 Cup of Soy Sauce
1/2 Cup of Mirin
1/4 Cup of White Sugar

METHOD

1. Mix the Teriyaki ingredients together
2. Heat a cast iron pan to high.
3. Add the oil to the pan, & after a minute, add the Salmon, skin side down. Brush on a coat of Teriyaki sauce. Pan fry for 3 to 4 minutes. Add another brushing of Teriyaki sauce.
4. Light the broiler oven. Add the pan of Salmon & broil for 3 minutes more.
5. Remove carefully, cut the Salmon in half & brush more of the sauce on the Salmon.
6, Bring a bowl of Teriyaki Sauce to the table.

04/08/11 Szechuan Eggplant


RECIPE Szechuan Eggplant
Serves 2
A CookTale

At the Saugerties Farmer’s Market, I scooped up seven Italian Eggplants (no more than 5 inches long). That was last Saturday, last evening I located them in the fridge and decided that they would be a fine side dish to the Teriyaki Salmon. The dish is slightly tricky, overcook it and it gets mushy. So watch it. The Szechuan sauce perks it up.

INGREDIENTS Szechuan Sauce

1 TB of dry Sherry
1 TB of minced peeled Ginger
1 Garlic clove, minced
1/4 tsp dry crushed Red Pepper
1/4 Cup canned low sodium Chicken Broth
1 tsp of Cornstarch
1 TB Soy Sauce
1/2 TB of Asian Chili-Garlic Sauce
1 tsp of Sugar

METHOD

1. Mix Ginger, Garlic, Red Pepper, Soy Sauce, Chili Garlic Sauce & Sugar in a pan & warm to near boiling.
2. Combine Broth & Cornstarch in small bowl; stir to dissolve Cornstarch.
3. Stir the Cornstarch mixture into the Soy mixture. Stir until thickened.

RECIPE Szechuan Eggplant.

INGREDIENTS

7 Eggplants cut vertically in half.
1 TB of Peanut Oil

METHOD

1. Heat a wok & add the 1 TB of Peanut Oil.
2. When the Oil is rippling, add the Eggplant (they will spatter).
3. Gently toss to combine the Eggplant & Oil.
4. Stir fry for as long as it takes for the Eggplant to become tender & browned. No more than 10 minutes. Turn off the stove, allow to slightly cool before adding only enough Szechuan Sauce to coat the Eggplant. More can always be
added at serving time.
5. Serve warm or at room temperature.