Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccine.  Use the cucumber strands as abed for the shrimp and veggies.

1 1/2 LB Shrimp, cooked, peeled and deveined

2 C English cucumber

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Lomi Lomi Salmon Salsa

Lomi Lomi Salmon Salsa

This salsa features a beer-cured piece of salmon cut up and mixed with avocado, tomato, onions, garlic, cilantro and other fantastic flavors.  Lomi Lomi Salmon is a fantastic dish from Hawaii.  I've added my own Sonoran twists.

1 LB Fresh fillet of Salmon
1/2 Bottle Dark Mexican beer
1/4 C Kosher salt
2 TBL Dark brown sugar
Juice of 2 medium lemons
6 Plum tomatoes, skinned, seeded, cut into 1/4 inch
1/2 Maui onion, diced to 1/4 inch
1 Medium avocado, diced to 1/2
2-3 Jalapenos, seeds and veins removed, diced to 1/4
1/2 Bunch Cilantro, minced
2 TSP Kosher salt

1. You will not be cooking the salmon in the traditional sense, you will be curing it.
2. Rinse the salmon under very cold water and dry with paper towel.
3. Remove any pin-bones and cut 6-8 holes in the fish skin about 1 inch long.  Place half of the salt and sugar in a glass baking dish and pat into a single layer.  Place the fish in the  baking dish skin side down, and pat the rest of the salt and sugar onto the flesh side of the fish.  Slowly drizzle the beer over the salt and sugar mixture.
4. Place a baking dish of equal size on top of the fish and weight the dish with a phone book or a half gallon of water (about 3LBS).  Place in the refrigerator for 24 hours.
5. Remove the fish from the brine, and rinse well, dry with a paper towel. Cut the skin off the fish and cut into 1/4" pieces, place in a large glass mixing bowl.  Add lemon juice and stir well.  Add tomatoes, onion, avocado, jalapenos, and cilantro.
6. Gently fold together, salt and stir again.  Cover with plastic and let flavors blend in the refrigerator for 3 hours.

Spicy Asian Ginger Beef Skewers

Spicy Asian Ginger Beef Skewers

It's just about time for some great backyard pool parties. Try this beef marinade, add your favorite veggies on kabobs for a big backyard hit.

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Thia Chiles, chopped fine
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

Cánh Gà Lắc (Shaking Chicken Wings)

Cánh Gà Lắc (Shaking Chicken Wings) from;

Kha Đặng (Khasan)

Strange name huh? “Lắc” means to shake in Vietnamese. The result of this dish is accomplished by vigorously shaking fried chicken wings in a large container with a generous helping of spicy butter sauce. Thus, renders the name Shaking Chicken Wings.
Ingredients:
-1lb chicken wings
-3 tbs ketchup
-3 tbs tương ớt (Chili Sauce)
-1/2 tsp soy sauce
-1/3 tsp salt (to taste)
-1/2 tsp sugar
-1 tsp ground black pepper
-2 tbs butter
-4 cloves garlic
-oil for frying wings
What to Do:
Wash and boil the chicken wings for 10 mins. Meanwhile, mince garlic and fry in butter until fragrant, add ketchup, chili sauce, soy sauce, sugar, black pepper and salt to taste. Make sure the flavors are balanced. Drain chicken wings and fry until golden (can skip this step if you’re eating healthy, just boil the wings longer). In a large container add chicken wings and sauce. Cover with a lid and shake vigorously to evenly coat the wings with sauce. Serve hot

Spicy Asian Slaw

Spicy Asian Slaw

You too can be ahead of the culinary curve with this spicy Asian slaw.  Just the thing to amaze friends and family when that next pool party or barbecue rolls around!

Dressing:

1 3-inch piece of fresh ginger, grated fine
1/2-cup creamy style peanut butter

1/2-cup rice wine vinegar
1 Tbl. soy sauce
2 key limes, juiced

2 Tbl. sesame oil
 
Slaw:

1 head Napa cabbage, sliced thin
1 yellow bell pepper, julienne fine

1 red bell pepper, julienne fine
 2 Serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 Tbl. chopped cilantro
2 Tbl. chopped mint
1/2 teaspoon ground black pepper

½ teaspoon Black Sesame seeds

In a small bowl, or food processor whisk together the ginger, peanut butter, vinegar, soy sauce, limejuice, and the sesame oil. In a large salad serving bowl, combine all other ingredients except sesame seeds and then toss in the dressing. Sprinkle sesame seeds over salad.

Reserve a little of the dressing for rice noodles and fried pork and you’ve got a spicy Asian feast on your hands!

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined

2 C English cucumber,

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Thai Coconut Chicken

Thai Coconut Chicken

Love grilled chicken, but looking for a different twist!

Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.

A whole chicken, cut into 8 pieces

Marinade;

2 Tbl. dark brown sugar


3 Thai chiles, stemmed, seeded and finely chopped


5 cloves chopped garlic


3 Tbl. grated galangal or ginger


1/4 cup chopped cilantro


1/4 cup chopped Thai purple or regular basil


4 green onions, finely chopped

1 stalk lemongrass, finely chopped (tough outer leaves removed)


Zest of 1 lime


Juice of 4 limes


1 Can coconut milk
(13 1/2-ounce)

3 Tbl. toasted sesame oil


2 Tbl. fish sauce


1. In a large bowl, combine all marinade ingredients and stir well. Add the chicken pieces and toss to coat.

2. Place the chicken and marinade in a large, plastic bag. Squeeze out the air and seal the bag. Place the bag in a large bowl to avoid any spills and place in the refrigerator overnight, up to 24 hours.

3. Remove the chicken from the marinade and over a grill with medium-high heat one by one set the pieces down for a few seconds and drag the pieces back and forth a few times which helps keep them from sticking.  While watching brown well and then turn and repeat.  Once lightly browned move away from direct heat, cover and grill until the meat is firm and a thermometer inserted at the thickest part of the thighs and breasts reads 165f.

Place chicken on a platter and allow to rest for a few minutes before serving. Serve with Basmati or Jasmine rice.  Serves 6

Cilantro Chicken ala Madhur Jaffrey

Cilantro Chicken

Adapted from Madhur Jaffrey

Kathy made this last night… WOW!  There are so many cookbooks out there.  After a while you just get a sense what will and will not work. Madhur Jaffrey is one of our 'go to' food writers that pay off time and again.
This low fat dish is amazing!

One 3-inch piece of fresh ginger, coarsely chopped

5 cloves garlic, coarsely chopped

1 tsp. salt

2 tsp. Fresh squeezed, lemon juice

8 pieces chicken, skinned (whole, cut up chicken or 4 large breasts)

1 medium tomato, chopped

3 lightly packed cups cilantro leaves and small stems

3 Serrano chiles, coarsely chopped

1 tsp. Tomato paste

3 Tbl. olive or corn oil

1-cup yogurt, (Greek or regular) lightly beaten with a fork




1. Place the ginger, garlic, 1/4 teaspoon of the salt, and the lemon juice into a blender. Add about 2 tablespoons of water and blend, working down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a non-reactive bowl. Pour the ginger mixture over and rub it in. Cover the bowl with plastic wrap (foil will react) and refrigerate for 30 minutes or for up to 24 hours.

2. Without bothering to clean the blender, put into it the tomato, cilantro, chilies, tomato paste, the remaining 3/4 teaspoon of salt, and 2 tablespoons of water. Blend until smooth.

3. Pour the oil into a large, nonstick, lidded pan and set over high heat. When very hot, but not smoking, put in the chicken pieces, together with the ginger marinade. Fry, stirring, until the chicken pieces are lightly browned on all sides, about 10 minutes.

4. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates, another 10 minutes.

5. Add the yogurt. Stir and cook until the yogurt disappears and leaves a thick sauce edged with oil, 4 to 5 minutes.

6. Cover, reduce the heat as low as possible, and cook for 5 to 10 minutes, or until the chicken is tender. If you think that the pan is drying out too much, stir in a tablespoon or two of water.

Serve with Basmati or Jasmine rice and Pita or Naan bread.

Thai Hot Sauce

Thai Hot Sauce

Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.

Dried Shrimp

6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)

4 dried chile de Arbol

1 ½ tsp. raw sugar

3 Tbl. fish sauce

3 Tbl. key lime juice

3 fresh Thai chiles, chopped fine

Assorted fish Sauce brands

Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 

Makes ¾ cup.

Spicy Asian Ginger Beef Skewers

We make these so often that, years ago, my Dad made a little grill out of plate steel that was just wide enough to hold the skewers.  This recipe also works well with pork, poultry, or shell fish!

Shown here with Pork!

Spicy Asian Ginger Beef Skewers

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Chiles, chopped fine, what ever you like Jalapeno to habanero
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

Pork and Shrimp Wonton with Asian Dipping Sauce or Won Ton Soup

Pork and Shrimp Wonton with Asian Dipping Sauce or Wonton Soup

Either fried or in Wonton soup these are delicious!

  Wonton Wrappers

  Egg White Mixed with a Tablespoon of Water

    Won ton Ingredients

1 LB Ground Pork

1/2 LB Medium Shrimp, peeled and chopped

1/4 C Minced Water Chestnuts

1/4 C Minced Green Onions

2 TBL Soy Sauce

1 TBL Grated Ginger

    Asian Dipping Sauce

1/3 C Rice Vinegar

1 1/2 TBL Sambal or other Asian chile sauce

3 TBL Sugar

1. Mix all wonton ingredients together.

2. Place 2 TSP of mixture in each won ton wrapper, brush edge of wrapper with egg wash and press together.  If you like, brush the pointed edges with egg wash, and fold in.

  

Deep Fried Wonton

1. Deep fry in 325 degree oil until golden brown.

  

Wonton Soup

1. Place won ton in simmering water.

2. Once the won ton float to the top keep simmering for four minutes.

3. Remove from water and place in bowl with hot chicken stock and whatever Asian vegetables you like.  (I just use a little fresh spinach.) If using firm vegetables it may be necessary to cook them in the stock for a few minutes.

   

Asian Dipping Sauce

1. Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the sambal.  Set aside to cool.

2. Extra wonton may be frozen.

   Makes 4 Dozen

Hoisin Grilling Sauce for Salmon

Hoisin Grilling Sauce for Salmon

Fish on the grill is so easy.  The rule of thumb is 10 minutes of grilling for every inch of thickness.  That will vary depending on your grill and how well done you like your fish.  This easy grilling sauce makes salmon so juicy. It will melt in your mouth.  This recipe is for a ¾ pound fillet.  You can make more or less depending on your needs.  The ratio is four parts Hoisin sauce to one part Dark sesame oil.

 

1/2 C Hoisin sauce

1 Tbl. Dark sesame oil

1. Mix together and spoon onto salmon fillets, to coat before grilling. 

Makes enough for a 3/4 LB salmon fillets.

Fruited Dessert Chimis with Brown Sugar Cinnamon Syrup

Fruited Dessert Chimis

I make these with all kinds of fresh fruit in combination with different nuts.  Banana Pecan or Peach Macadamia or  Strawberry almond… mix them all up on a platter and top with the warm syrup and a dash of powered sugar.  Add a cup of good hot coffee and it’s simply heaven!

1 Fresh peach or 1-cup fresh strawberries or whatever fruit is fresh

(If using a banana you don’t need to add the sugar)

1 Tbl. Granulated sugar

1/4 C Macadamia nuts, crushed

2 Tbl. Brown sugar

1/2 tsp. Ground cinnamon

8  Egg-roll wrappers

1  Egg white mixed with ½ cup water

  Oil for frying

     

Brown Sugar Cinnamon Syrup;

1 C Brown sugar

1 C Water

1  Cinnamon stick

    Rolls

1. Peel the peach, remove the pit and chop into 1/4 inch cubes.  Mix the chopped peach with the granulated sugar.

2. Set aside for 20 minutes.  Mix together the nuts, brown sugar and cinnamon.  Lay one egg-roll wrapper on a clean surface.

3. Make a line 1 inch up from the bottom that stops 1 inch in from both sides with 2 Tbl. of the nut mixture.

4. Do the same with 2 Tbl. of the chopped peaches.  Brush a line up the sides of the wrapper and fold a 1-inch flap in covering some of the filling on both sides.

5. Now brush a 2-inch line across the top of the wrapper and starting at the bottom of the wrapper roll up the filling creating a little fruit egg roll.

6. Deep-fry the rolls in 375º oil until deep brown.  Drain on paper towel.

7. Serve with brown sugar cinnamon syrup and dust with powered sugar.

    Brown Sugar Cinnamon Syrup

1. In a small sauce pan dissolve the brown sugar in the water, add the cinnamon stick and bring to a boil over medium heat a, reduce until thick.

Grilling Fish 101

When I was a kid, the grill was a place for hamburgers and hotdogs. I can still remember the first time I saw my neighbor, Mr. Munier, barbecuing chicken. He covered the chicken with a store bought BBQ sauce, placed foil over the hot coals and then tossed the chicken on the foil. It was a constant firefight. The smell was great but the end product was both burned and under cooked, with pieces of the burnt aluminum foil stuck to the chicken. I never understood the use of foil on the grill. As I grew older I was always looking for new grilling tricks. Once on vacation in Washington, I saw family friend grilling salmon. He got the grill hot and then made a little pouch out of foil. He lathered the salmon with Mayonnaise and sour cream placed it in the pouch and the closed it tightly. The fish was very good but even at that young age I knew this simply was not grilling. I’ve seen variations of this trick including butter wine and herbs, or Italian dressing and even salsa. Although it cooks on a grill, this is a way to steam the fish or if the pouch is open it’s grill baking. Either way you’re missing a real treat… grilled fish. Grilling fish is easy if you know a few basics, and I do… so I thought I’d walk you through them.

First, clean the grill very well. Then you want the grill medium hot. I like fillets better that fish steaks when it comes to grilling. Start out with a firm fish like salmon then as your technique improves try more delicate fish. Also, in the beginning try fish with the skin still on. Start with a fillet that is about one inch thick. The rule of thumb for grilling fish is ten minutes of grilling for every inch of thickness. Spray both sides of the fish with non-stick vegetable oil spray. Place the flesh side (non- skin side) of the salmon down and immediately drag it back and forth the same direction as the grill surface runs on your hot grill, for about ten seconds. This keeps the fish from sticking. Grill the fish for two minutes and then using a thin metal spatula cut the fish lose from the grill and turn it over so the skin side is down. Drag it back and forth for ten more seconds, and grill for eight more minutes. Cut the fillet loose from the grill and carefully place it on a serving plate and serve immediately. Don’t worry if you lose the skin the on the grill, in the beginning that happens. I look at the skin as a safety, to keep the fish from sticking. As time goes by and you get a feel for this you won’t care if the fillet has skin. Depending on your grill and how you like your fish done, you may want to increase, or decrease the cooking time. However always start with two minutes on the first side, then adjust as needed on the second side. What you want, is to learn the nature, of fish on your grill. It will be a little different on every grill. In closing I wanted to give you a recipe for the juiciest salmon I’ve every eaten and the recipe is so easy. Have fun and E-mail me if you have any grilling questions.

Pacific Rim Grilling Sauce for Salmon

1/4 cup Hoisin sauce

1 Tbl. Dark sesame oil

Mix together. Brush some of the sauce on the flesh side and then place the fillet on a hot grill flesh side down for about 2 minutes. Brush the skin side with the sauce. Carefully flip it. Then coat with the sauce again and grill it for 8 more minutes, lid down. It will come off the grill in one piece.

Makes enough for 4 – 8oz. salmon fillets

Beer-Battered Shrimp with Asian Dipping Sauce

Today I feel like Deep Fried Shrimp and as it’s getting hot I want a light batter. So I'm using a fruited beer. I know this may sound a little odd but it's delicious!

The use of a fruited beer like Apricot or Cherry Stout will add a nice background fruit taste that really adds a nice, fresh, twist to the shrimp. The dipping sauce ties it all together!

Fruit Beer-battered Shrimp

Beer Batter:

1 1/3 cup all-purpose flour

2 egg yolks

1 tablespoon cooking oil

1 teaspoon salt

1/4 teaspoon black pepper

Pinch cayenne

3/4 cup any fruited beer

Asian Dipping sauce on the side

Mix all batter ingredients except the beer together. Gradually whisk in the beer. Refrigerate for approximately 3 hours before using. Dip the shrimp in the batter. Deep-fry in 375° oil until golden brown. Place on a paper towel to drain, and then immediately salt. Serve with Asian dipping sauce on the side.

Asian Dipping Sauce:

1/3 cup rice vinegar

3 Tbl. sugar

1 ½ Tbl. sambal or other Asian chile sauce

Asian Dipping Sauce: Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.

Asian Salad with Thai Chile Dressing and Grill Roasted Beef

Okay you’re grilling in the backyard and have some leftover steak. Save it for the next day and make my “Asian Salad with Thai Chile Dressing and Grill Roasted Beef”

This a great salad topped with grilled beef steak and Thai Chile Dressing. It’s also fantastic with crab, lobster or cold roasted foul.

Thai Chile Dressing:

1 Thai chile, chopped (remove seeds if you don't like HOT!)

1 CLOVE large clove garlic, minced

2 TBL Soy sauce

2 TBL Fresh lime juice

1 TBL Sugar

2 TSP Sesame oil

1. Whisk ingredients together.

Salad:

1/2 C Red onion, julienne

1/4 C Red bell pepper, julienne

1/4 C Fresh cilantro, chopped

4 C Napa cabbage, sliced thin

2 TBL Dry roasted peanuts, coarsely chopped

Lime wedges, for garnish

About 1 lb. of steak for 4 people

1. Whisk dressing together. Toss red onion, bell pepper, and cilantro, add dressing and toss again. Divide Napa cabbage on four chilled salad plates, dress. Sprinkle peanuts over salad top with slices of steak and place lime wedge on side.

2. Serves 4.

Spicy Tropical fruited, soy glazed Salmon fillet with Habanero

Adding more fish into your diet? My Spicy Tropical fruited, soy glazed Salmon fillet with Habanero, will wow your friends and family. It’s quick and so easy, but most of all the bright tropical flavors will amaze you. In short it’s delicious!

In the freezer section of your grocery store they sell frozen fruit juice combinations. This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top. And whatever you do, do not omit the lemon juice and dill it really ties the flavors together.

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

2 tsp lemon zest

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill. Remove any pin bones from salmon fillet. Rinse under cold water quickly and pat dry with a paper towel. Cut fillet into 6 to 8 individual steaks. Sprinkle both sides with white pepper. Spray both sides with vegetable oil spray. In a small mixing bowl whisk together the fruit juice concentrate, mustard, soy sauce habanero sauce and lemon zest. Turn grill to medium. Place the salmon steaks on the hot grill with the side that had the skin up. After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down, or drag the salmon back and forth in line with the grill (This keeps the fish from sticking). After 2 minutes gently turn the steaks and once again gently lift or drag them to prevent sticking. Spoon the glaze over the fish reserving some for the other side. Depending on your grill you will need to cook the fish for about 8 more minutes. The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less! So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill. Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Won-ton, Soup or Deep Fried!

Kathy had the day off today so we thought we'd have Won-ton

This recipe is for fried Won-ton which is delicious, but if you want the soup, just simmer them in chicken broth until they float to the top of the pot. Then add a little napa cabbage and cilantro and, if you like, a pinch of crushed red chile. Either way Won-ton are delicious.

Won-ton with Asian Dipping Sauce

Won Ton wrappers

Egg white beat with a tablespoon of water

Wonton ingredients:

1Lb. ground pork

½ lb medium shrimp, peeled and chopped

¼ cup minced water chestnuts

¼ cup minced green onions

2 Tbl. Soy sauce

1 Tbl. fresh grated ginger

Asian Dipping Sauce:

1/3 cup rice vinegar

3 Tbl. sugar

1 ½ Tbl. sambal or other Asian chile sauce

Mix all won ton ingredients together. Place 2TSP of mixture in each won ton wrapper, brush edge of wrapper with egg wash and press together, If you like, brush the pointed edges with egg wash, and fold in.

Fried Won ton: Deep fry in 325º oil until golden brown.

Won ton soup: Place wonton in simmering water. Once the won ton float to the top keep simmering for four minutes. Remove from water and place in bowl with hot chicken stock and whatever Asian vegetables you like. I just use a little fresh spinach. If using firm vegetables it may be necessary to cook them in the stock for a few minutes.

Asian Dipping Sauce: Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.

Extra Won ton may be frozen

Makes 4 dozen

Restaurant Reviews a Big hit!

Okay, as usual I check the statistics page for this blog at lest one time a day. By coincident, I’ve done two restaurant reviews in the past few days. My page hits went through the roof. About five times the amount of hits I get on other subjects. So this tells me that you, the readers, like it when Kathy and I review a restaurant.

If you live in the Phoenix metro, or surrounding areas, and would like for us to take a look at a restaurant, that you feel is above average, let us know. Or if you are looking for a new place to enjoy a specific type of cuisine, leave a comment asking. We’ve lived here for just under fifty years each and if we don’t know where to find what you are looking for I’m sure that one of our readers or friends will. Also if you want more of any other subject that we are working on, tell us.

Thanks for reading and please keep sharing our work.

Warmly,

Mad Coyote Joe

Meanwhile Back at the Wood Fired Oven

Meanwhile Back at the Wood Fired Oven

Okay the Arizona winter, if you can call it that, has ended. With my health problems cold is quite difficult for me, so I tend to stay inside when it’s cold out (ie; under 50°f). Anyway I’m back to the wood fired oven. I baked today and as usual it was a learning experience. This is what I learned today. If you are using a wood fired oven start with any soft wood that you have and move the fire around on the hearth. I start a fire at least 4 hours before I start baking. Next; in the last hour before you are going to start baking change your fuel to hardwood. For me, that means Mesquite, in other parts of the country that might mean oak, or pecan. I’ve been burning my hardwood down to coals about the size of pool balls and then shoveling them out and cleaning the oven and baking.

Today I discovered that I should burn the coals, which I spread over the entire hearth to keep the heat constant, down to ash. Then I should wait about 20 minutes and check the oven for heat. I do this by tossing a handful of corn meal onto the clean hearth.

If it burns after a few minutes the oven is too hot. I wait about 20 minutes and check again. When the cornmeal turns brown after a few minutes the oven is ready. I set a soaking wet kitchen towel over the door hanging on the inside of the door and slide my bread in. I’ve sliced the tops of my dough with a razor and I set a pan inside filled with water. Right before I close the door I spray the inside with a water bottle to raise the steam level inside. This insures a crisp crust.

I’m baking the loaves about 18 minutes or until they are caramel brown and have reached an internal temperature of 212°f. This is an ongoing process and I look forward to your thoughts, comments and questions.

Warmly

Mad Coyote Joe