Tag: vegetable oil

Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

While this is technically a recipe for sea bass, it’s really
much more than that. This tasty technique represents a glimpse into my warm
weather culinary habits. At least three times a week, I’ll toss some
kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.

When you consider the wide variety of meats and seafood, and
the countless combinations of herbs, peppers, vinegars, and spices, you’re not
just looking at a summer’s worth of stellar dishes; you’re looking at a
lifetime’s worth.

This kind of operation always suffers from over-thinking.
Don’t try too hard to come up with these adaptations, just let it happen. By
the way, this is always a fantastic way to use up the last tablespoon of
whichever bottled vinaigrette is languishing in the back of the fridge.

I always get concerned comments when I use sea bass, since
there have been over-fishing issues, but this was labeled “Sustainably Produced”
at one of those well-known, national markets. I didn’t do any independent
research to verify, but if you can’t trust a giant corporate grocery chain, who
can you trust?

Like I said, this will work with all kinds of things, and
the more you use this style of cooking, the more you’ll want to use it. The
dressing took five minutes, and the fish took maybe ten. That leaves plenty of
time for savoring the long days ahead, which is why I hope you try this soon.
Enjoy!

Ingredients:

4 (4-oz each) sea bass filets

vegetable oil and salt to taste

For the dressing:

1 or 2 cloves garlic, finely minced, mashed or grated of
microplane

zest of one lime

1 tbsp lime juice

1 tbsp sambal or other chili paste/sauce

2 tbsp seasoned rice vinegar

2 tbsp Asian fish sauce

1 tsp sesame oil

cilantro leaves
roasted parnips, click here for recipe

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Yuba Noodle Salad – Do You Believe in Miracles?

So many things are touted as “miracle foods” these days, but invariably you find out the claims were false, the benefits exaggerated, and that Dr. Oz was full of crap again. I sure hope that doesn’t turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious, yuba noodles.

You can use any dressings/garnishes you like, but I prefer these flavors, since texturally this closely resembles those wide, flat, Asian-style noodles we’ve all picked up from the neighborhood take-out place. Of course, those come loaded with massive amounts of bad carbs, a million calories, and enough MSG to choke a panda.

Occasionally, I have no problem with that, especially if I’ve been drinking, but generally this is a smarter option. Believe it or not, one giant portion of these noodles (not counting your dressing or sauce) only has 150 calories, just 7 grams of carbs, and almost no fat. So what’s the catch? It’s tofu.

But like pasta and noodles, tofu skin is very bland, so it’s really more about the texture, and being a “starchy” base for other ingredients, including non-vegan things like grilled chicken or shrimp. If you keep that in mind, I think you’ll really enjoy experimenting with this incredibly cool product. I hope you try this soon. Enjoy!

For 2 large portions Yuba Noodle Salad:

5 oz package yuba tofu skins, sliced into noodles

handful of carrot shavings

handful of thinly sliced cabbage

1/2 cup freshly torn cilantro leaves

1/4 sliced green onions

black sesame seeds

For the dressing (makes about 1 cup, about enough for 2 large salads):

2 tbsp smooth peanut butter

1 tbsp honey

1 tbsp fresh, finely grated ginger

1 tsp sambal chili sauce (or any hot ground chili sauce)

1/3 cup warm rice wine vinegar

1/2 cup vegetable oil

1 tsp soy sauce

1/2 tsp toasted sesame oil

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Peruvian Turkey for Thanksgiving – What? Are You Chicken?

I love, love, love Peruvian-style rotisserie chicken, and
have been meaning to do a video on this magical marinade forever, so it’s kind
of funny that it makes it Food Wishes debut slathered all over a Thanksgiving
turkey.

By the way, to the hundreds of you who requested Peruvian chicken, I
checked with our legal department, and this counts.

My usual ethnic food disclaimer applies; I have no idea how
close this is to your “authentic” recipe, but based on what I’ve tasted at some
very good Peruvian restaurants here in San Francisco, I think I did pretty
well. I also think this technique translated beautifully to the much larger
bird.

Above and beyond the vibrant taste, the spice rub formed an
almost airtight crust during the long, slow roasting, and it was truly one of
the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some
salt-crust versions I’ve enjoyed before.

As I mentioned in the video, I took some of the same
ingredients used in a green sauce that’s usually served along side, and used it
to make a pan gravy. I was very pleased with this last minute experiment, and
it actually reminded me, in taste and texture, of a Chile Verde, which is never
a bad thing.

Below the ingredients, I’ll give you the rather simple
formula for achieving perfect doneness, which will work no matter how you
flavor your turkey, but if you’re looking for something deliciously different
on your Thanksgiving table, then I hope you give this Peruvian turkey a try.
Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub.
Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a
1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and
roast at 325 F., for about 15 minutes a pound, or until the internal temp in the
thickest part of the thigh is 170-175 F.
Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat.
Puree above and deglaze roasting pan with the mixture. Bring to a boil, and
cook until the mixture thickens into a gravy. Season and serve!