That's What Bob's Cooking: side dishes

Showing posts with label side dishes. Show all posts

Thursday, June 2, 2016

Asian Style Cole Slaw

It's been a couple of weeks now I've been reporting on the CSF (Community Supported Fishing, Best Catch Seattle ). This week our share is a pound portion of Washington caught King Salmon.

Fresh King Salmon

Any time I get fresh fish, I prefer to season and cook the fish and let the true flavor come through. Last night I seasoned the fish with fresh cracked black pepper and a sprinkle of some lava salt our neighbors brought us back from Hawaii and few years ago.

Hawaiian Black Lava Salt

Salmon, portioned and seasoned

We receive an email either the day before, or the morning of our scheduled pick up. This give me enough time to plan out dinner, although I do have an arsenal of ideas for side dishes. With the weather turning warmer on the west coast, I didn't want something heavy, so I opted for a grilled pineapple and cucumber salsa and an Asian style Cole slaw. The pineapple cucumber salsa I have made before and is a hit in our house. The Asian style Cole slaw is an adaptation of a friends recipe we helped make for her sisters 60th birthday a few years ago.

Dinner

Asian Style Cole Slaw

Dressing:

1 T sugar

½ cup oil

2 tsp sesame oil

½ tsp salt

½ tsp black pepper

¼ cup rice wine vinegar

2 T garlic chili paste

2 T finely chopped cilantro

Packet from the ramen

Salad:

1 small head green cabbage, shredded

1 bunch green onions, chopped

2 packaged instant ramen soup (chicken flavor)

½ cup toasted slivered almonds

1 can sliced water chestnuts, roughly chopped

1 can baby corn, cut into 1 inch pieces

Instructions:

Mix dressing together, set aside.

Toss together the cabbage, green onions, almonds, corn, and water chestnuts. Crush the dry ramen noodles on top of salad.

Pour dressing and stir to combine.

Salad needs to rest 3-4 hours, for the cabbage and noodles to soak up the flavor of the dressing.

*Note: you can use any type you like, except red-it bleeds.

It was also suggested to add shredded chicken and stuff a Pita with this.

Salmon, All cooked

Wednesday, May 25, 2016

Ginger Garlic Lemongrass Snapper with Persian Rice and Cucumber Feta Salad

This is the second week of our CSF (community supported fishing). Last week was Black Cod, this week, Ling Cod and Rock Fish (red snapper). Craig and I talked this morning about how we were going to prepare the fish and side dishes. I was pretty set on the cucumber feta salad, and when I mentioned green onion rice, he said, maybe I should make traditional Persian rice with saffron. Any time he offers to cook, I'm just fine with that.

When we picked up our fish today, we noticed that both fish combined, we at least 2 meals. So while we had planned for tonight's dinner, we quickly planned a dinner for tomorrow. Back to tonight’s dinner, when I heard we were getting Ling Cod, I immediately thought of an Asian marinade. Garlic, Ginger Lemongrass marinade. So dinner tonight was a team effort. Craig did his traditional Persian rice with saffron and I made Cucumber Feta salad and the marinate for the fish.

Lemongrass Garlic Ginger marinade

2 stalks lemongrass 

2-inch piece fresh ginger (about 3 tablespoons finely minced) 

5 garlic cloves, finely minced 

1 jalapeno or Serrano pepper, finely minced 

4 tablespoon palm sugar (or use brown sugar) 

3 tablespoon fish sauce 

2 tablespoon soy sauce 

2 tablespoon canola oil 

2 tablespoon rice vinegar 

If you haven’t used lemongrass before, this is what you do for this recipe: Peel outer layer of lemongrass. Cut off top third of stalk, then cut off root end of stalk; discard. Thinly slice rest of stalk crosswise, and then finely mince it. It should smell lemony!

Peel and finely mince the ginger and garlic. Finely minced the pepper (if you like a milder flavor, begin by slicing pepper in half and removing seeds before mincing). I have done all this mincing of ginger, garlic and pepper by hand, or the short way in my mini food processor. Suit yourself.

In a small bowl or measuring cup, stir together lemongrass, ginger, garlic, pepper, sugar, fish sauce, soy sauce, oil and rice vinegar.

Place fish in marinade, and let set for 15-20 minutes. Drizzle a little of the marinade on top of the fish.

Pull fish out and place on lemongrass, slices in half and placed on the hot grill. Grill for 3-5 minutes, until fish is firm.

Cucumber and Feta Salad

1 large cucumber, peeled, seeded and diced into pea-sized pieces

coarse salt

8 ounces (225g) feta cheese

1/4 cup (60ml) olive oil

2-3 tablespoons freshly squeezed lemon juice

1 tablespoon water

freshly ground black pepper

1 small red onion, peeled and finely-diced

1 tablespoon (each) chopped fresh mint, parsley and fresh dill

1. Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.

2. Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.

3. Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.

My Complete Profile

I was born and raised on the East side of Portland Oregon, by two native and second generation, Oregonians, my Mom and Dad (Jack and Joan). Oregon, and the Northwest are deep in my blood. That being said, I have always had an interest in cooking. I would love to add a warm loving story here about how my Mom nurtured my love of cooking by setting me up on or near the counter top to help with whatever she was cooking. Well, that's not exactly the case.

Being a child of the 70's and 80's, I had a great exposure to classic foods like Spam, Tang, Rice-a-Roni and Hamburger Helper. While many of these premade, sodium roller coaster, treats where regulars on our table, my Mom would have to hold the title as "casserole queen". Casseroles are her favorite and her specialty. Whereas, my Dad was more of a spur of the moment kind of cook. His creations included many of the items from our makeshift pantry. Sometimes, i think he was thinking, "the more ingredients, the better it'll be!". I think my first attempt at cooking would have to have been making cookies, either peanut butter (with the criss-cross fork tine print on top), or chocolate chip cookies. Over the years I have made so many of both of these recipes, I have surely lost count.

During middle school, my Mom encouraged me to take Home Economics, thinking that all kids, boy or girl, should know how to cook out in this world. This sparked a growing interest in cooking. So when I entered my junior year of High School, at David Douglas, I enrolled in the culinary arts program, we called it Food Services I. This was a class that had been offered many years before, where the students ran a restaurant, The Kilt, during the lunch periods. Unfortunately, since the class had not been offered in several years, so we didn’t have enough students to open the restaurant, that year. Within the first few weeks of this class, my instructor asked if I'd like to be involved in an outside "club" (kind of like a version of Eagle Scouts) that was mentored by local business owners. It sounded interesting so I joined (not to mention it got me out of the first 2 periods of the day).

At our first meeting I was approached by Sylvia Poesdel, the owner of the Portland landmark restaurant, Sylvia's Italian Restaurant & Dinner Theatre. She asked me if I would be interested in an afterschool job, coming to work for her to learn the cooking/chef trade on the job. I jumped at the chance and started in October of 1985. During my senior year I rejoined the culinary arts program (Food Services II) and this year we were able to reopened the restaurant, which the rest of the students voted me to manage. I just absolutely loved it! I worked at Sylvia's until after I graduated, in 1989. I learned a lot about the restaurant industry, and I would have to say it would be one of just a few life altering jobs I have had throughout my career.

After high school, while I was working at Sylvia's, I applied to culinary arts school. The Two things kept me from continuing my career in culinary arts, were financial and having worked out in the field, I saw so many negative attributes to being a chef, I decided that since I love to cook, I wanted it to be a hobby, and not a drag to go work each day.

When I left Sylvia's, I worked at a hotel, then Safeway. From there I joined Fred Meyer in the Service Deli, and was quickly promoted to a manager. During the next 8 years, I worked throughout the Portland and Southern Oregon areas. In 1998, I earned a promotion to the regional specialist position (District Manager) in Seattle. During this career move, I learned so much about the Food Service industry. I was charged to develop a new service salad case program, as well as work on a new catering program. I had the opportunity to work with manufacturers to develop these new programs.

In 2000, I met the love of my life, Craig. I also, moved from the food service program to the grocery department as an assistant manager. In the capacity I learned to develop my management skills as well as managing inventory. By being the best in my category, I earned the position of manager, where I moved from store to store cleaning up and reorganizing as I went. I also was entrusted with training future Food managers for the region. At which point I was pursued by another company to run a store for them, and enter back into the restaurant industry. During these 3 years, I learned the Restaurant Supplier side of the business. While I enjoyed the time I spent in this opportunity, I yearned to go back to the Grocery industry, and spend more time with my first love, cooking, and writing about my adventures….in the kitchen!