Soy garlic weeknight salmon

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This weeknight wonder is great for anyone who is low on time, yet is health conscious. The salmon only needs about 20-30 minutes to marinate and get deep flavor. During that time, prep your veggies and/or starch and you can have a full meal ready in under an hour (including washing up!). You can easily do one fillet, or up to six. Adjust your acids if you desire, use Ponzu instead of Soy Sauce. Put in some cilantro to add freshness or mustard to up the spice. Do your thing and make it yours. Just remember to make more or less marinade depending on how much fish you’re cooking.

For two servings

2 skin-on salmon fillets or steaks (about 5-7 oz each, pinbones removed)
1/3 cup low sodium tamari sauce (or soy sauce)
1/3 cup of rice vinegar
1 teaspoon fish sauce
1 teaspoon of white sugar or honey
1 clove of garlic (smashed and minced)
1 teaspoon of fresh ginger (smashed and minced)
1/2 teaspoon of pepper

Preheat oven to 425 degrees.

Place salmon  in a prep bowl or dish.
Add tamari, vinegar, sugar, garlic, ginger and pepper to salmon fillets, toss to cover.
After 10-15 minutes, flip fish in marinade.
Once fish is fully marinated (10-15 more minutes) move fillets to a parchment lined jellyroll pan.
Roast for 10-12 minutes for medium rare.
Serve immediately or keep warm up to 30 min in a cooling/slighly open oven.

Enjoy!

 

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BoyEatsWorld Jambalaya

img_0434Creates about 8 servings 

Tip 1: Don’t do it on a weeknight.
Tip 2: Half the recipe if you are just cooking for yourself.
Tip 3: Only speak in a Cajun accent while you cook this classic NOLA fav.

The Substance
1 quart chicken stock
2 cups washed basmati rice
1 lb andouille, chorizo or kielbasa sausage
1 lb shrimp, deveined

Spices
4-6 dashes Tabasco sauce
2 bay leaves (fresh or dried)
2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 tbsp chopped fresh)
1 teaspoon of turmeric or pinch of saffron (both optional)

Holy Trinity Base
1 onion, diced
2 sticks celery, diced
1 poblano or green bell pepper, diced
1 red bell pepper, diced
4-5 garlic clove, minced
1 jalapeño, seeded and minced
2 tablespoons tomato paste

Finishing Touches
1 lemon, juiced
3 scallions, sliced
1 handful parsley, chopped

Seasoning
1.5 tbsp salt
1 tbsp black pepper

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Prep the sausage and shrimp. Give sausage an hour or so in freezer to harden (if it’s loose). slice 1 cm thin. De-vain shrimp. Reserve shrimp.

Brown sausage in a dutch oven or med-large pot. Remove browned sausage and reserve for later.

Prep Holy Trinity. I like to use my food processor to first mince the garlic and jalapeño, then remove. Add onion and celery together, pulse until evenly diced. I use a knife to chop peppers into small cubes for better presentation, but you can pulse them in the processor if you like.

Add 2 tablespoons of butter to pan, and add the onion, celery, bell peppers, garlic and jalapeño. Season with salt and pepper. Sweat vegetables: lower heat to low, partially covered, stir every few minutes. 10 minutes total.

Add spices and flavorings: Add tomato paste and spices, herbs and cook for another 5 minutes or so on low to medium low heat stirring.

Add chicken stock, rice and reserved sausage, bring to boil, reduce to simmer.
Cover and cook for 20 to 30 minutes on low heat.

While the rice cooks:
De-vain/peel shrimp to your liking (I prefer to have fully de-vained shrimp, with the outer shell still on. I buy them this way)
Juice one lemon
Chop the parsley and thinly slice the scallions

Once the rice is cooked, remove from heat then add shrimp, lemon and parsley, mix loosely, and cover for another 10 minutes. Allow the Jambalaya to steam and settle, just enough for the shrimp to cook through.

Top with scallions and serve.

 

 

 

 

 

 

 

 

 

Blackened Pork Tenderloin

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For 1 large 16 oz or two small 8 oz Tenderloin 

This quick and flavorful pork recipe is weeknight wonder. It’s fast, hearty and great as leftovers. I like the spicy, funky rub- the drier your rub, the blacker the exterior. Mix up your rubs, try a new marinade or just go with salt and pepper. No matter how you flavor it broiling tenderloin is sure way to perfect pork.

Start the night before. Season and rub your pork and let it get tastier overnight in your fridge.

The Rub
1 tbsp fish sauce
2 tsp light vinegar
2 tsp grapeseed or canola oil
1 tsp coriander
1 tsp garlic granules/powder
1 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp salt
2 tsp pepper

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Pork on a rack. You don’t have to cut the tenderloin in half but I felt like it. Invest in an oven safe, instant-read thermometer and insert at thickest point of the pork. When it hits 145 degrees F, it’s done.

Broilin’
Preheat your broiler for about 5-10 minutes.
Line a medium sized sheet pan/jellyroll pan with foil.
Put pork on rack in the lined pan.

Broil for 5-7 minutes on one side,
Turn pork and broil for 5-7 more minutes until instant read thermometer reads 145 degrees (150 if you want it less rare).
Allow 10 minutes to rest under tented foil
Carve and serve immediately

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Post-roast. Pre-rest and pre-carve. You want browning and crispy bits. 

 

 

Crispy Chicken thighs with Harissa spiced beans

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Serves two. Double recipe for four.

This is a flavorful weeknight favorite. Try different beans. Experiment with different Harissa. Use red wine vinegar instead of lemon juice. Get the techniques down then make it your own.

4 chicken thighs
1 can/16 oz chickpeas (drained), white beans (drained) or french lentils (dry/rinsed)
2 tbsp tomato paste
2-3 tbsp BoyEatsWorld homemade Harissa (or Harissa of your choice)
2 tsp cumin, ground
2 tsp coriander, ground
2/3 cup of chicken stock
4 cloves garlic, finely chopped
1 small onion, diced
handful of parsley, chopped
zest of one lemon
lemon slices
1 tbsp salt, approximate
1 tbsp pepper, approximate

Season chicken thighs with salt and pepper (overnight if possible). Drain and rinse Chickpeas.
Remove chicken from fridge an hour before you cook. Preheat oven to 425 degrees F

Brown chicken thighs. On medium high heat, cook skin side down until golden brown – about 1o-12 minutes. Turn and cook for a few more minutes on the other side. Remove from pan, reserve for later.

Cook the onion and garlic in a tablespoon of cooking oil on medium low heat for about 5-10 minutes, adding spices halfway through.

When onion base is soft, add tomato paste and harissa, cook on low for a few more minutes.

Add chickpeas, zest and stock, mix and bring to boil then reduce to simmer. Nestle chicken in the chickpeas, cover and put in the oven.

After 15 minutes remove lid, then cook for 5 more minutes to allow the skin to crisp. Remove, sprinkle parsley on top.

Serve with Greek yogurt, cucumber, olive oil and lemon wedges.

 

BoyEatsWorld Harissa

Makes about 1 1/2 to 2 cups

1 ancho chili , seeded
2 chipotle peppers, seeded
4 New Mexico or Fresno chili, seeded
6-8 chilies de arbol, seeded
1 jalapeño, seeded and cored  (optional)
1 tablespoon fresh parsley (optional)
1 tablespoon tomato paste
2 teaspoon cumin seed
2 teaspoon coriander seed
4 cloves garlic
1/2 a medium onion
1/3 cup of extra virgin olive oil (approx)
1 tablespoon salt
1 tablespoon black pepper

Having a blend of dried and smoked peppers is key. Anchos are sweet and smokey, while chipotles bring spice and savoriness. Dried red chilis, like Fresno or New Mexico and a brightness and arbols pack in the Socville heat.  Find the mix you like. If the harissa paste ends up too spicy, use brown sugar or more tomato paste to balance the flavor.

Instructions
Bring 3-4 cups water to a boil, remove from heat.
Add seeded dried chilis, garlic and onion to water and allow to steep for 15 to 30 minutes.
Meanwhile toast seeds then grind (you can skip grinding if you have a high powered blender)

Add all ingredients, and a few tablespoons of the chili steeped water, into a blender or food processor. Pulse and blend, adding additional oil and water as necessary.