Japanese Style Glazed Salmon

You should come see our kitchen. Actually, maybe you shouldn’t because we’d probably kidnap you to hover over the sink and wash a ton of dishes.

As of the last two months we’ve been working on client shoots and recipe testing for personal projects that all involve enough food to feed a football team. Almost everyday we’ve sent out emergency messages to brothers, friends and dojo folks to come eat. Our messages are often blunt, like , ” Don’t eat lunch or dinner anywhere today. You gotta come here eat all this food, NOW, while it’s still hot and take home any leftovers to friends. Aren’t you hungry? You are hungry, right?”

With so much recipe developing and testing going on, it’s nice to cook and eat something that wasn’t on the shot list. So many times when we are cooking for a shoot we just don’t feel like eating it. Even though the dishes are delicious and of rock star quality, were fun to make, others swoon over them, and at any other time we wouldn’t hesitate in diving in. We’ve heard of that happening often, where at the end of a long shift at the restaurant, cooks will head out to fast food, sushi or anywhere to eat other than their own restaurant.

Rather than heading out, we satisfied our craving for something glazed with salmon from some left over ingredients. And we were hankering for something healthy, something with fish, with lots of flavor and something green.

Post holiday season will do that to you, make you want to eat something fresh and healthy to kick start the positive vibes for the new year. This salmon glazed with a delicious Japanese style marinade really hit the spot. And it was so simple to make.

The tender flakes of the salmon, delicately glazed with this Japanese inspired glaze, all on top of a bed of shredded cabbage was the perfect fuel to our long days of cooking and shooting.

Best of all, yes, it is healthy and it feels so great to feast off some fish rather than that platter of chocolate fudge that’s staring back at us from the corner of the kitchen. Dessert?

-diane

More healthy recipes to enjoy:

Salad Recipes
Fresh Spring Roll Recipes
Vegetable Recipes

Yield: 4 servings

Total Time: 15 min

Quick and delicious salmon doesn't get much easier. Adjust cooking times according to the thickness of the the salmon. The glaze works great on other dishes as well (broccoli, eggplant, pork, etc...). Serve with shredded cabbage, rice, cooked whole grains (farro would rock with it), or anything else you might like to eat alongside the salmon.

four 6 oz Salmon filletsSea Salt or Kosher Saltfresh cracked Black Pepper2 Tablespoons Grape Seed Oil (or other neutral, high flashpoint oil)1/4 cup Sake1/4 cup Soy Sauce1/4 cup Brown Sugar1 Tablespoon Rice Vinegar1/2 Tablespoon fresh grated GingerCombine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for a few minutes, and then flip over and marinate for a couple more minutes.Heat oil in a large saute-pan over high heat. Season salmon fillets with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well). Sear salmon in hot pan, turning once, until browned but barely cooked through, about 3 minutes each side.While salmon cooks, place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes.Plate salmon and brush or pour glaze over salmon.

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Deep Dish Peanut Butter Cookies & Chocolate Ice Cream “Pizookie Style”

It all began with the easiest cookie recipe that I’ve ever seen. 3 ingredients. Mix. Bake. Done. Talk about your minimalistic cookie recipes.

No creaming the butter. No folding or gently mixing. No gradually incorporating the flour. No flour at all actually. Just a “Wham – Bam – Thank you, Mam!” I just had to make these cookies to find out if they were any good or not.

Twenty minutes after pulling out the mixing bowl we were already sampling the first batch. Simply delicious.

It should have been no surprise that they were good. The recipe came from BakeWise by Shirley Corriher. Over the past year I find myself turning to her book again and again to help understand principles behind recipes and to discover new techniques.

My first thought after making the cookies, is that they would be perfect as a deep dish cookie with chocolate ice cream, “a la pizookie” for all those BJ’s Pizza patrons. Bake the dough in a ramekin then while it is still warm, add a scoop or two of chocolate ice cream.

Usually we’ll try to avoid using the oven in the heat of summer, but these cookies only take about 9 minutes to bake. Slightly Warm Kitchen vs Ice Cream on a Warm Cookie. Cookie wins all day, everyday. You can always do like we do and grab a blackberry mojito pop from the freezer while making the cookies to compensate for the heat.

Several notes about the recipe:

It is Gluten-Free. Personally, no offense intended towards our near and dear gluten-free friends, that doesn’t matter much to us. We eat almost everything. However, it is great to have GF recipes in the repertoire for those social occasions when you need it and is great news to those who do have  GF needs in consumption.The peanut butter you use matters. Since there are only a few ingredients, minor variances in each have a bigger impact on the outcome. Different peanut butters will be more dry or moist. They all taste good, just the texture is a little different and you might need to adjust the peanut butter amount for your favorite peanut butter.Shirley calls for extra-chunky peanut butter. We don’t have extra crunchy peanut butter. Since it is nice to have the textures of the peanut pieces, we rough chop  unsalted roasted peanuts and add them to our recipe, but you can make the recipe with the extra-chunky and leave out the chopped peanuts. Just up the amount you use a little vs the creamy peanut butter amount.Salt. Your peanut butter may be saltier than ours, but we like a little pinch in the dough. Take it or leave it, your choice.Damn. With the chopped peanuts and salt, we are up to 5 ingredients for the recipe. Oh well.

-Todd

And last, but not least… here are a few other deep dish cookie delights ’cause pizookies rule!

Yield: 8-10 Servings

Total Time: 20 min

Adapted from Shirley Corriher's BakeWise. You can use chunky peanut butter instead of the creamy combined with the chopped peanuts, but we like to have slightly bigger chunks of peanuts. If using salted, roasted peanuts, leave out the 1/2 teaspoon of salt in recipe. Usually we halve the recipe if it is for just a few people.

2 c (520g) Creamy Peanut Butter1 c (150g) unsalted Roasted Peanuts, rough chopped1 c (220g) packed Brown Sugar2 lrg Eggs1/2 t coarse Kosher Salt or Sea Salt

Preheat oven to 350°F

In a large bowl, mix together all ingredients until well mixed.Spoon and spread dough into ramekins or tartlet pans until dough is about 1/2" thick. (can be more or less to preference, just adjust baking times as needed). Dough will not spread as it bakes, so make sure to spread the dough in evenly before baking.Put ramekins or pans on a sheet pan and place in oven. Bake for about 9 minutes, or until edges are just starting to turn light golden (barely darker than dough's original color).Allow to cool for 10 minutes, then add ice cream and serve immediately.

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Malaysian Style Beef Satay with Spicy Peanut Sauce

Beef Satay with Spicy Peanut Sauce pictures (1 of 8)As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay. Since I am in the mood for an appetizer, I decided to use it to make some Malaysian-style Beef Satay.

I would say Satay is undisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

Just as Ampang is famous for Yong Tau Foo and Klang for Bak Kut Teh, Kajang is another town in the State of Selangor that is famous for a signature street food – Satay. Kajang Satay is renowned for it’s signature Satay sauce and slightly larger portion of meat among other secret ingredients used that have yet to be made public. I am sure it’s a closely guarded family secret just like KFC’s 11 herbs and spices. Anyway, nowadays you don’t have to make a special trip to Kajang just for the Satay as more and more Kajang Satay outlets are springing up all around Malaysia. If you are jonesing for some Satay right at home, you can always follow my recipe to satisfy your craving instead.

(Click Page 2 for the Malaysian Style Beef Satay with Spicy Peanut Sauce Recipe)

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Spring rolls (harumaki), Japanese style

This recipe for spring rolls, or harumaki (???) as they are call in Japanese, may not be authentic - or at least, not authentically Chinese. It’s authentically Japanese-Chinese, or chuuka - Chinese dishes that were introduced to Japan mostly in the late 19th-20th centuries by Chinese immigrants (many of whom decided to stay), that have been adopted and adapted to Japanese tastes. Chuuka is not as heavily adapted as yoshoku (western style Japanese dishes), but they do differ in varying ways from the originals. These are the spring rolls I grew up with, the way my mother made them. (As I’ve stated here before, I don’t really feel capable of covering the entire spectrum of ‘Asian’ cooking, so in that category I mainly stick to the Japanese, Japanese-Western (yoshoku), Japanese-Chinese (chuuka) dishes I know.)

Spring rolls are quite easy to make as long as you break the steps down. First you need to make the filling and let it cool down. You could even use leftovers, and it’s fine to make the filling several hours in advance or even the day before. Next you need to wrap the rolls. Finally, you fry them. You can do the make-the-filling step some time in advance, but the rolls do need to be wrapped just before you fry them or the skins may become soggy.

I also recommend using readymade spring roll wrappers, which are made from white flour and water. These are available at any general Asian, Chinese or Japanese market, in the freezer section. They’re about 9 inches (23cm or so) square, so you can’t mix them up with the smaller shumai or gyoza (potsticker) skins. Making paper-thin spring roll wrappers from scratch takes spring rolls out of the realm of something you could conceivabley make for an everyday dinner to an epic, complicated task that should only be attempted when you have a whole weekend afternoon to spare.

All the vegetables should be cut so they are about 7 cm / 3 inches long.

For 10 to 12 rolls (or however many wrappers come in your packet):

For the filling:

4 medium dried shiitake mushrooms, soaked until soft, stems removed and thinly sliced (reserve soaking liquid) 1/2 medium carrot, finely shredded 1 green onion, cut lengthwise into fine strips2 medium cabbage leaves, core part removed, finely shredded100-120g (3-4 oz) cooked meat such as leftover roast chicken or turkey, roast pork or ham, finely shredded 2 tablespoons sesame oil 2 teaspoons soy sauce1 tablespoon sake (leave out if you can’t use alcohol) 1 tablespoon cornstarch or potato starch (katakuriko), dissolved in 3 tablespoons water

salt and pepper

1 packet readymade spring roll wrappers

1-2 tablespoons flour, dissolved in water to form a thin paste oil for frying

If your spring roll wrappers are frozen, make sure you defrost them completely, in the packet, before trying to separate them, or they will rip. Keep unusued wrappers covered with a damp cloth - they dry out rather fast.

Heat up the sesame oil in a wok or frying pan over medium heat. Add all the shredded vegetabeles and stir fry until crisp-tender. Add the cooked meat, soy sauce and sake. Taste and add salt and pepper to taste.

Add the water in which the cornstarch or potato starch has been dissolved. Stir until the liquid surrounding the vegetables and meat has thickened and is transparent rather than cloudy. Take off the heat and let cool. Divide the filling into 10 or 12 portions, as many as you have wrappers.

Place a wrapper diagonally, so a point is facing you. Put some of the flour-paste you’ve made on the two sides that are away from you. Put a portion of the filling fairly close (but not touching the edges) of the point closest to you. The key is to not overfill - if the sauce/liquid of the filling leaks out, your rolls may burst during frying.

Start rolling up, folding in the sides along the way - try to roll tightly, so that little air gets trapped. When you are done, the rolls should look like this:

Heat the frying oil to around 140°C (284°F) - a fairly low temperature. If you’ve ever made french fries (chips) at home, this is about the temperature you fry the potatoes in initially, to cook them through but not brown them. If you don’t have a fryer or a kitchen thermometer, you can gauge the temperature by putting in a piece of raw potato; it should cook but not brown.

Put the spring rolls in gently, 2-3 at a time. They should brown gradually, turning very crisp on the outside and molten hot on the inside. You do not want the surface to become bubbly and mottled as you seein some restaurant spring rolls. You want it to be perfectly smooth and light.

Drain the spring rolls well. I use a flat woven bamboo tray kind of thing lined with newspaper, with kitchen towels on top.

You can eat the spring rolls as-is, or with mustard and soy sauce (karashi joyu) - plain mustard powder that’s reconstituted to a paste, mixed into soy sauce. (Colman’s Mustard powder will do fine. Don’t use a prepared vinegary mustard.) Best served piping hot, though they are quite delicious cold too. We usually pretend we can stop at just 1 or 2 as appetizers. (Never happens.)

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Wallmonkeys Peel and Stick Wall Graphic - Asia Style Restaurant - 24"W x 16"H

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Thai Iced Tea Traditional Restaurant Style

How to make Thai Iced Tea:
Thai iced tea is one of the first things people fall in love with when dining at a typical Thai restaurant. It is a native-grown red-leafed tea which is spiced with star anise seed. It is usually brewed strong and then blended with a rich swirl of Half & Half or milk. Delicious!
6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar (vary according to taste)
Add a little Half & Half into each serving to taste
Bring the water to a boil in a large saucepan. Add the tea and remove the pan from heat. Stir to submerge all the tea leaves in the water. Steep for about 5 minutes. Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the hot tea and stir to dissolve. Cool to room temperature. Cover and refrigerate until ready to serve. To serve: Fill tall glasses with crushed ice. Add enough of the tea to fill the glasses to within 1 inch from the top. Add a little Half & Half into each serving to taste

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New Camptrail Tasty Asian Style White Rice Great For Quick Snack While Trailing 5-10 Minutes

Stir and serve, Contains 2 1/4 cup servings.

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New Camptrail Asian White Rice Tasty Asian Style For Quick Snack Contains 2 1/4 Cup Servings

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Cocktail Parasol Drink Umbrellas -Box of 144- Tropical Tiki Style

Need a vacation? Whether you're on a tropical island, throwing a tiki party, or just enjoying some personal vacation time, no drink or decor is complete without these parasol umbrellas. These classic umbrellas are seen everywhere and truly compliment the themes of paradise. Each end has a point allowing you to add fruit to the umbrellas, completing your drink. Each box comes with 144 in an assortment of colors.

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Mama - Hot & Spicy Flavour - Oriental Style Instant Noodles

Mama - Hot & Spicy Flavour - Oriental Style Instant Noodles

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Sun Luck Hot Chinese Style Mustard Paste - 4 oz.

Use this tangy and mildly spicy dipping sauce for egg rolls and your favorite meats, like roasted duck

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Asian Caramel Chicken Wings, Sweet & Sour Style

Are you ready for some football?!!!  Ahhhh!!! More than likely you are probably sick of hearing about football and the Super Bowl.  ”If I see one more Super Bowl round up….” Ka Pow!

And I can hardly blame you. Between the analysts blabbering non-stop about every nuance between the teams, the journalists laying down words depicting anything interesting or not about the players, even the length of their hair, to the food bloggers gearing up their sites trying to capture every Super Bowl recipe searcher they can, it’s like Christmas cookies all over again! When will it ever end?!?!?

Yet I’m excited.  I won’t even try to help it.  I love football. It is a game embedded into childhood memories filled with muddy recesses and after school lessons in toughness and team. The bonds of brotherhood of between teammates, sharing pain, agony, and glory.  Never giving up. The sting of catching the football on a cold day. The football field’s lights filling a sleepy town’s friday night. The smell of grass and sweat ground into helmets and jerseys.

Later on in life, football continues the bond between men, and quite a few cool chicks out there. Swapping hopes and glories of our teams, trading taunts and jabs over rivals. It also a refuge to let go of the daily grind and struggles. A place where taxes, bills, and jobs don’t have room to exist. Only the joy and agony of winning and defeat.

A sport in which many Americans merge into adulthood, breaking free of the coddling of youth. Later, a place to find comfort and the carefree enthusiasm of that youth when we are well into our adult years.

So the Super Bowl is here and we are ready to un-apologetically rock it!  This is grab and gnaw food time. Not a time for pretty and tidy food. Food with a punch that needs a beer to back it. Everyone get your game face on!

As we mentioned previously, we got chicken wing crazy a couple weeks ago.  This is the last of the three chicken wing recipes we concocted that day. I wanted something in between the incredible Vietnamese Caramel sauce and a classic sweet and sour sauce.

All of the chicken wing sauces we’ve posts can be done ahead of time, even days ahead of time, so on game day all you need to do is cook the wings, sometimes reheat the sauce, then toss ‘em and gnaw ‘em.  We’re making all three for game day. It’s a good mixed blitz.

Caramel sauce is often intimidating to those foreign to it, but it merely requires patience and respect. The same qualities it takes to become comfortable using a knife.  Sure a knife could slice off your finger and you’d only be able to count to nine, but most all of us have learned to respect the blade.  Same with caramel sauce.  The burns could leave permanent leopard marks on your flesh, but if handled with care and respect, you’ll have a badass sauce.

Mr. Lebovitz has passed on some of his dessert culinary expertise in his Ten Tips for Making Caramel. It is a good place to find comfort in knowledge.  But like life, book smarts only get you so far, so get yourself into the kitchen and build some kitchen street smarts.  Make it, succeed, fail, and succeed again until you’ve got it.

For those ruined batches of caramel which have become red glass in your pan, add a bunch of water and boil until it releases and dissolves. Much easier than trying to scour that stuff out. Trust us.

-Todd

Our other Chicken Wings:

And All Our Super Bowl Favorites

 Print This Recipe

Sweet and Sour Caramel Chicken Wing Recipe
Feel free to cook the chicken wings in any fashion you prefer.  Fry, bake, grill.  We give instructions here for baking, but you can find alternate ways on our Crispy Asian Chicken Wings and our Honey-Sriracha Chicken Wings recipes.  Serves 6-8.

Sauce
1/2 c (120ml) Water, divided into 2- 1/4 c measurements
1 c  (200g) Sugar
1/4 c (60ml) Fish Sauce
1/4 c (60ml) Mirin
1/4 c (60ml) Lemon, Lime, or other sour Citrus (each will give a diff. nuance to the flavor, we usually do mostly lime w/ a little lemon juice)

4 lbs. (1820g) Chicken Wings, tips removed, rinsed, and patted dry
oil to coat chicken wings
flour for dredging

Make the sauce:
1. Combine the first 1/4 c of water in a medium saucepan with sugar. Heat over medium, stirring sugar at first to combine the water and sugar. From this point on, do not stir again until the very last direction in step #3.  Only swirl the pan from side to side occasionally to help sugar caramelize evenly.

2. Continue to cook sugar until liquid turns to a reddish-amber color.  While sugar cooks, combine remaining 1/4 c of water, fish sauce, mirin, and citrus juice together in a small bowl or measuring cup. Tip: Learning to recognize the right color when cooking the sugar to is key to good caramel flavor.  Too light and the sauce is lifeless-too much and you’ve burnt it.

3. *Be very careful.  Caramel is exceptionally hot. After caramel has reached the correct color,  pour in fish sauce/mirin/citrus mix. Caramel will react violently to the cooler liquids and bubble hard. Avoid the temptation to stir.  Allow the caramel to bubble, mix and settle down, continue cooking for a couple minutes, occasionally gently swirling the pan to help everything liquefy and incorporate evenly. Give the caramel sauce one final stir, take off heat, set aside and allow to cool.

Preheat oven to 425° F. Line a sheet pan with parchment paper.

Cook the chicken wings:
1. Lightly coat chicken wings with oil (we prefer grape seed or peanut oil), and toss to completely coat.  Place flour for dredging in a medium bowl and toss chicken wings in flour.  Gently tap off excess flour and lay chicken wings in an even layer on lined sheet pan.

2. Bake for 20 minutes, flip chicken wings over and rotate pan, then bake for another 20 minutes or until chicken wings are golden brown.

3. Toss the chicken wings in the sweet & sour caramel wing sauce, or serve sauce on the side for dipping.

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HsinTungYan - Traditional Chinese Style Beef Jerky - Fruit Juice Sweet (No MSG, Product of US) - 8.0 Oz

If you love Chinese sweet sauce, this is beef jerky for you, only better. Sweeten with real fruit juice, it is sour and sweet. Very tasty and delicous. Beef jerky is an extremly popular snack widely enjoyed in China and Taiwan. Made by HsingTungYang USA here in US, with high quality beef with no MSG added. Packaged in a gift box, ready to be enjoyed by yourself or as a as a gift

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HsinTungYan - Traditional Chinese Style Beef Jerky - Hot & Spicy Fruit Flavored (No MSG, Product of US) - 8.0 Oz

If you love Thai's sour, sweet and spicy sauce, this is beef jerky for you, only better. Sweeten with real fruit juice, it is sour and sweet. In additional to it, it is hot and spicy! Very tasty and delicous. Beef jerky is an extremly popular snack widely enjoyed in China and Taiwan. Made by HsingTungYang USA here in US, with high quality beef with no MSG added. Packaged in a gift box, ready to be enjoyed by yourself or as a as a gift

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Udon Japanese Style Noodles with Soup Base - Hot & Spicy Flavor

Delicious, easy-to-make Japanese Udon noodles. Available in a variety of flavors...simply add noodles to boiling water, add soup base and serve! Can also be served in sukiyaki or nabemono (one pot cooking).

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Chinese style Longlife Noodles - 14 oz

These thin yellow noodles (about the same size as angel hair pasta) are commonly served throughout Thailand in soups and stir-fry. They absorb flavors well and we notice that kids particularly love them. We love these noodles in Mee Sua Mangsawirat, a wonderful Chinese-Thai vegetarian stir fry.

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