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Posts Tagged ‘lime zest’

It is nice to know that the domestic shrimp fishing is back to what it was before the tragedy in the gulf with oil spills and all, many years ago. I try to support them by always buying Gulf shrimp. When I do, I make sure I keep it nice and “clean” and just use a few ingredients.

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gulf shrimp

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Gulf Shrimp with Pineapple/Mango/Jicama salsa.

Serves 4.

1-1.2 lb of Gulf shrimp.

3 Spring onions or 1 baby leek.

1 Mango.

2-3 Rings of fresh (or canned) pineapple.

1/2 Jicama.

2 tbsp finely cubes red pepper.

Zest from 1 lime.

Juice from half a lime.

2 tbsp. of concentrated shrimp or shellfish stock (or use vegetable stock for a lighter taste).

1-2 tbsp. soy sauce.

1-2 tbsp. Mango (or other fruit) vinegar.

1 tbsp. of grated ginger.

1 sprig of fresh Mint.

Good oil for frying the onions and shrimp.

A splash of hot sauce (optional).

Directions;

Peel and mince the fruit into small cubes or sticks. Mix with the cubed red pepper. Mix together with a pinch of the cut up onion, half of the mint (cut into smaller pieces) a splash of the vinegar and a splash of the lime juice. Let sit and “marry”.

Clean and cut up the onion into 1″ pieces. Add the oil to a medium hot frying pan.

Add the onion. Let cook down until slighty translucent. Add the vinegar, soy and stock. Mix well. Add the shrimp. Cook for a few minutes until the shrimp is nice and pink. Add the hot-sauce at the end if you like it to have a little “bite”. Add the rest of the lime juice to give the shrimp a “clean” taste.

Plate with the little dollops of the salsa. Top with a little fresh mint. Sprinkle over the left over zest from the lime.

I t could easily be served like this, but you could also serve it over rice.

Enjoy!

 

 

 

 

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I don’t know why, but Udon noodles are my favorite noodles.

It is to the point where I need to come up with something new to eat for lunch at work. It can get a little boring to eat the same thing (almost) all the time. Does it count as a different thing if I get it from a new place??? Ok, I know. Same thing. I was just joking…

At times, I make Udon noodles at home. It tastes much better and I can add anything I want. Here is a Beef Udon noodle I make quite often. It is light and yummy. And knowing my husband & I, it always ends up a little spicy in our version, but it is up to you, what level of heat you like and can stand.

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Beef with Udon noodles.

Serves 2.

2 packages of Udon noodles, fresh not dried. (If you use dried, follow instructions on the package.)

About 1/2 lb Beef, any kind but preferably a good cut meat. (If you would like more beef just add more…)

Miso paste. Any kind. About 3-5 tbsp.

2 tbsp. Soy sauce.

2 tbsp. Mirin.

Juice of 1/2 lime.

2 – 3  cups of water. (Depending on how “soup like” you would like it to be.)

1/2 hot pepper, any kind. For decoration.

2 tsp. lightly toasted sesame seeds.

About a handful per person of any kind of vegetables you like or have in the fridge, cut small. For example chives, spring onions, carrots, broccoli, cauliflower, mushrooms, sprouts…

2 tbsp, finely Julienne (leaves rolled up and cut thinly, creating long strips) fresh basil.

1/2 stock cube. (I use chicken stock.)

1 tbsp finely cut fresh coriander.

A pinch of lime zest.

A splash of hot sauce (optional).

You can add any other kind of herb or spice you like.

Directions;

Cut the beef into strips. Marinate in the Mirin, Soy sauce and lime juice for at least 30 minutes to a couple of hours. If you don’t have Mirin you can use rice wine or cooking sake. When done, pad the meat dry on some paper towels. Fry in a skillet on high heat until done. It will just take a minute or two.

In a pan, boil the water with the miso paste & the stock cube. Add as much Miso as you like. I usually get the lighter Miso paste and use about 3-4 tbsp. (optional. Add the splash of hot sauce.)  Add the udon noodles. Let them just get warm.

Add all the finely cut veggies into the bowls. Add the udon noodles on top. Pour in the Miso liquid. Arrange the beef on top of the noodles. Sprinkle the coriander, basil, lime zest and sesame seeds on top. Finish off with the finely cut peppers.

This of course is just a guideline of what you can do. It works just as well with chicken, shrimp, pork or why not just the noodles with vegetables. You can also add small cubes of tofu to the noodles.

I hope you will enjoy it.

 

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Every day can be a fish-eating day in my house.

I try to come up with new versions or combinations of fish dishes. I have always liked to add berries and fruit into a savory meal. One really fantastic fish is Halibut. In this recipe I have played on the blue/purple colors. It is so important to not only make the food taste good you could add a little artistic flair and think of colors.

Maybe I am crazy, but I have notice through the years that I crave or gravitate to food that is bright in colors and is beautiful on the plate. Good looking food makes me happy!  This Halibut is an example of that. I just think that the bright white fish gives room for any other color to accompany it. I love purple potatoes and try to use them for esthetic reasons more than for the taste.

My father and I used to farm at our country house. I went there every weekend. It was such an amazing place. As long as I remember, my father has had a vegetable garden. As expected, he really over did it every year. The neighbours used to laugh at us plowing the potato fields my hand, old style. We had an old wooden plow that one person would pull and the other one would make sure the plow would reach low enough to turn over the dirt. It must have looked like a bad movie when we would get out there. I am note exactly sure, but I think we used to have about 7-9 kinds of potatoes. Really?? One needs that many kinds??? Anyway. It was great and I must admit that if I had a bigger backyard here in Brooklyn, I would most likely grow potatoes!!! There is nothing better than the first sweet “fresh” potatoes!!

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Halibut with Blue potatoes and Blueberry compote.

Serves 4.

4 Halibut steaks. (or 8 smaller ones)(If you can’t find Halibut use any other white fish.)

3-4 small Purple potatoes per person.

Any kind of greens (salad) of your choice. I love a mix of Arugula, Spinach and Romaine.

1 cup of blueberries. Frozen or fresh. It doesn’t matter. I usually use defrosted frozen blueberries. If you like, use more blueberries.

A couple of tbsp of brown sugar or honey. If you can, use less sugar. The berries don’t need much if they are sweet in themselves.

Zest from 1/2 a lime.

1/2 lime, squeezed.

A splash of hot sauce or black pepper. As per your preference.

A couple of sprigs of mint, chopped.

A couple of table spoons of chopped fresh basil. (optional)

Salt & pepper to taste for the fish.

Oil (and butter, optional) for frying.

Directions;

Cut the fish into smaller pieces. It is better to serve two smaller pieces, stacked on top of each other,  than a huge piece that isn’t perfectly cooked.

Clean and dry the fish well. If the fish is dry, you get a better frying surface. I don’t like to bread or dip in flour. I rather just fry it as it is with a little seasoning.

Put all blueberries into a pot. Add lime zest, sugar/honey, mint, pepper (& basil, optional.)

“Melt” or “boil down” the berries. Let them simmer until they become “syrupy”. Make sure to taste it while putting the sweetener in little by little so that you don’t over sweeten them. (You can also add a little sherry or white port into the blueberry compote.)

Salt and pepper the fish. Fry the fish it a medium hot pan. A few minutes on each side or until golden brown.

Plate everything. Squeeze a little lime on top of it all.

I hope you will enjoy this easy and fresh way of cooking Halibut.

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This is my fathers vegetable garden as it is now, at his summer-house. Note that it is for a household of 2!!! AND it is downsized!!!

So there is no big surprise to me or anyone that knows me that I grow stuff any chance I get. It is in my blood you can say. My father and I also have something else in common, we drag up a chair to the little plants and sit and watch them grow.

Now this is happiness and “life on a stick”.

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After a food filled holiday I always feel a need to make simple and easy food.

When my sister turned 40 she had an open house with an Italian buffet’ with lot’s of antipasti (cold cuts, olives and things). My mom was cooking, cutting and plating up a storm. This is not my favorite food at all. In the Italian kitchen, I prefer the pastas not the antipasti. The funny thing from that birthday buffet’, is that my mom made this one marinated pork tenderloin that stayed in my memory for a very long time . It was served cold and disappeared like butter in sunshine…  It took a long time until I finally tried to copy it from my taste memory. After trying it a couple of times it finally tasted as if my mom had made it. I hope you will like this way of marinating meat and that you will try to do this with chicken or something else as well.

I now have my own version of this dish. Pork tenderloin is my “go to” food. I always keep a few in my freezer. But in all honesty it really is so that I always can make my sister’s birthday marinated Pork Tenderloin. I make 2 loins at a time and just let it keep marinating in the fridge, it just gets better and better. Yes, it has happened that I have taken an extra trip to the fridge to grab a slice or two just because…

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Citrus & Soy marinated Pork Tenderloin.

1-2 pork tenderloin.

1/2 lemon.

1/2 lime.

1/2 orange (optional).

1/4 cup soy sauce, low sodium preferably.

1-3 tbsp. Mirin. (Sweet. Tastes as rice wine).

1 tsp. hot sauce (optional).

1-3 tbsp. balsamic vinegar. (optional).

The zest from the 1/2 lime & lemon.

1/4 cup cilantro (chopped into large pieces).

Directions:

Sear the meat in a frying pan. Make sure you brown it all around. Put the frying pan into a 400 degree oven so that the meat can get evenly cooked.  I prefer it to me medium well. It will have a light firm feeling if you poke it with a finger. (It will take about 35-40 minutes or until a meat thermometer reads 160°).

Take out the meat. Let cool.

Zest the lemon, orange & lime. Put all ingredients into a zip-lock bag. When the pork tenderloin has cooled down, add it to the zip-lock. Note, put the meat in whole, not cut.

Put into the fridge. It must marinate at least over night.

Cut the meat in very thin slices. Make sure that you have brushed off any cilantro pieces.You can serve this pork with anything.

I like to use a mix of red & white quinoa, rice or couscous. Adding it to a salad works well too. Since I prefer to eat it cold, I usually just cut up cucumbers and add some zest and a little of the marinade.

I hope you will enjoy this as much as I do.

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