Have a great weekend!
I have a new respect for dumplings, after folding these bad boys took me almost two hours last night. On the left, we've got them steamed with crab and cream cheese, and on the right, they are pan fried with pork and cabbage. I haven't quite perfected the cook time yet, so recipes will be forthcoming. But meanwhile, I couldn't hold back on sharing this Saturday food porn.
Have a great weekend!
I cannot recall the exact meal when fruit salsa became an at-home obsession for me, but I am pretty sure it involved a warm evening, and most likely, a cold beer. The sweetness, spice, and acidity taste bold atop a variety of mild fish. I am partial to the way this easy mango salsa dresses up lightly spiced mahi mahi. While the summer hangs on for a few more of these warm evenings, give this quick dish a whirl.
Okay, I promise. This is the last salad for a while, and technically, it’s more of a slaw. As we inch closer toward summer’s end, ramen noodle slaw breathes life into the mundane coleslaw game. But the recipes saturating the web are oversaturated in oil and sugar. My lighter version relies on rice wine vinegar and smaller amounts of targeted sesame oil and fish sauce for taste, forming a combination that moistens the noodles enough to soften them in a less-than-guilty fashion.
My summer of salads continues.
While the wise Homer Simpson once pointed out, "you don’t win friends with salad," I believe this one might be the exception. And not just because there's no lettuce required.
This southwestern-style salad features some of the summer's best ingredients, such as fresh corn and heirloom tomatoes, enlivened by lime, jalapeno, and a touch of cilantro. Plus, it's a little bad: avocado and creamy cotija cheese add a dose of fat for those sharing the Simpson sentiment.
I know what you're thinking, but remove those dirty thoughts from your mind.
Then, you may ask, "Why Wednesday?"
Well, this dish in the Fat Noodle repertoire leans a little heavy on the carbohydrates. It’s meant for those mid-week nights when you’ve been on the straight-and-narrow all week, going to the gym and eating right, but then after a rough work day, you need some comfort to help you over the hump. This one-pan dish requires little time and preparation, and it makes satisfying leftovers that can be enjoyed into the early weekend.
No fruit screams “summer” more than watermelon, and nothing screams “independence” more than our right to do whatever we damn please with that watermelon. Such liberties include: infusing an entire bottle of Stoli into a watermelon; chucking a watermelon off a balcony, presuming the landing zone has been secured; or making an artisanal bitter-and-sweet summer salad with – you guessed it – watermelon.
The more I graze on veggies, the less I gorge on carbs. This hearty party in a bowl may be a free-for-all, but it's simple, so I threw it together last night alongside lamb chops and couscous. I wouldn't call the ingredients particularly "seasonal," but the warmer months make me crave crisp, refreshing flavors. So perhaps it is a summer salad. A summer Mediterranean salad. Like I'm dining, in white linen, in Santorini. I like the way that feels.
There's no real method to the madness, because you should use any amount of these ingredients that you enjoy. Prepare it "to taste" by tasting often. Here's what I did.
I give up. Five times I've prepared this dish, and five times it's been too damn spicy. On each of these attempts, I used less and less of the no-longer secret ingredient: chipotle peppers in adobo sauce. The kind in the can. I've tried simmering it longer, squeezing in more lime juice, adding chicken stock, and dousing it with sour cream - a forbidden condiment in my psuedo-healthy life. And it's a damn shame, because this tangy shrimp dish, paired with rice and beans, deserves to be shared via a post like this.
But until I manage the heat just right, I'll keep forcing it upon my husband, who will keep complaining that his face is burning off.
In response to this PSA, please advise if you think you have the antidote for said peppers. You will be showered with public thanks in a future post.
Soak your meat. Using a marinade like the Asian-style version I’ve created here, even if only for a few minutes, can elevate simple hanger steak. We enjoy this one so much that I reserve a little on the side for drizzling and dunking.
I happened to be sampling my way through Chelsea Market and ended up at The Lobster Place. This seafood-market-turned-lunchtime-mecca boils lobsters on the spot and charges by the pound. While the lobster lunacy has boiled over, in my opinion, the market also offers a wonderful selection of fish by the pound, brighter and fresher than the Fairways in town. Feeling ambitious, I treated us to a sushi-grade, red-as-an-apple yellowfin tuna steak. While not an economical option for dinner all of the time, it broke us out of the shrimp-and-salmon rotation, giving me the confidence that preparing fish can be as easy as one minute on each side.