Salmon Rub

For Christmas Chris, Alex and Dan gave Ed and me Alaskan Sockeye Salmon, caught by friends of Alex and Dan --- sort of a CSA of fishing --- to be delivered this spring along with some sugar rub made from a recipe on The Alaska Seafood Website. Eager to try the rub even before the gift salmon arrived, we purchased some salmon.  Yummy!  And particularly good served with grilled scallions. We went through Dan's batch of rub and made another.  Now we are eagerly waiting for our Christmas salmon to arrive.

The first step is to combine:

2 T sugar
1 T chili powder
1 t black pepper
1/2 T [1 1/2 t] ground cumin
1/2 T paprika
1/2 T salt [Dan and I both omit]
1/4 t dry mustard
Dash of cinnamon [I used 1/16 t]

The recipe says this rub will  do 4 to 6 fillets, but does not specify the weight.  Dan just spreads a little olive oil on the fillet(s) then liberally applies the rub.  The Alaska Seafood Recipe calls for heating 2 T of canola oil in a large heavy pan over medium-high heat, carefully placing salmon fillets in the pan, seasoned side down, cooking about 2 minutes to sear then turning fillets over, reducing heat to medium and continuing to cook 6 to 8 minutes just until fish is opaque throughout.  For a good demonstration on applying a rub (albeit a different one) and pan cooking see Mark Bittman's video, Four Spice Salmon.

Ed grills the fish on a gas grill, on low heat with the cover down. He places the salmon on aluminum foil, skin-side down, rub-side up and cooks for ~10 minutes until the fish is ~120 degrees. After he removes the fish from the grill the tempertaure continues to rise to ~125 degrees. He previously cooked it, based on the "fish setting" on our thermometer to ~130 degrees (135 by the time it reached the table). We've recently gone rarer based on Harold McGee's recommendation in On Food and Cooking:  "In general, fish and shellfish are firm but still moist when cooked to 130 - 140 degrees F.... Some dense-fleshed fish, including tuna and salmon are especially succulent at 120 degrees F, when still slightly translucent and jelly-like. ...some fish, Atlantic salmon, for example - can develop an almost custard-like texture if heated gently to 120 degrees F...."* We have achieved this custard-like texture but so far only with King  Salmon.

* Pages 209 and 211

June 2013: This is an excellent rub for shrimp too!

Grilled Scallions 
Serves 2, scale accordingly

Wash, trim and dry
3 large or 6 small scallions.

If the scallions are large, slice then in half vertically.  Lightly coat with

olive oil

and grill until soft but not charred.

July 2013:  The salmon arrived and what a treat!  Better than the fresh sockeye we have been getting in the local market.

Revieewed 5/23/2017

Grilled Scallops with Parsnip-Fennel Puree

Make a recipe of  Parsnip-Fennel Puree for every two persons to be served. Recipe below is for 2; scale accordingly.

© 2013 Edward C Kern, Jr.

Dry

10 to 12 (1/2 to 2/3 #) dry* sea scallops

Heat a cast iron griddle/pan on the grill or stove. Lightly coat hot griddle with

olive oil

and when oil is hot place the scallops on the griddle.

Cook at high for 3 minutes, turn scallops and cook 2 -3 more minutes (depending on size of scallops), until nicely browned on both sides.

Divide the puree between two plates.  Place the cooked scallops on top. Garnish with

Lemon zest and/or grilled scallions

Grilled Scallions

Wash and trim
3 large or 6 small scallions.

If the scallions are large, slice then in half vertically.  Lightly coat with

olive oil

and grill until soft but not charred.

*  "Dry scallops" are scallops that have not been soaked in phosphates ("wet scallops") which causes them to absorb water and loose flavor; the phosphates also make the scallops "look better" to some consumers and prevent them from losing water, hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked. They are also referred to as diver scallops and, especially on restaurant menus  as day boat scallops.

Reviewed7/9/2017

Gallimaufry

© 2012 Edward C Kern, Jr.

When cruising, Ed and I usually eat on board. One of the few exceptions is when were are near Little Cranberry Island in Maine.  Then, often with other sailing friends, we make a special effort to have dinner at Isleford Dock. * For the past few years our favorite entree has been "Gulf of Maine Halibut white beans, fennel, spring onions", but this past summer a new offering caught my eye: "Gallimaufry of Steamed Maine shellfish whole lobster, clams, mussels, and crab claws in slightly spicy seafood broth (corn and fingerling potatoes)".  The catch, it was served for two.  It took a bit of persuading to get Ed to give up the known halibut for the unknown, but he finally agreed to give it a try (photo left).  While Ed was not enthralled with the whole lobster (cut in half) or some of the other in-shell creatures, he did like the spicy sauce/broth, spicy in part due to the rings of jalapeno in the mix.

I decided to try a version of this at home.  My first step was to define "gallimaufry", maybe it would reveal some key ingredient(s) or technique. Sadly not,  "gallimaufry" is defined as a confused jumble or medley of things; hodgepodge.  So this is one of those anything (almost) goes dishes.  The variety of seafood in this dish works if cooking for a large crowd or shopping at a fish market that sells in small quantities.  Cooking for just two and starting with a whole bag (smallest quantity available) of Moosabec mahogany clams, I decided this would be enough seafood and focused on the sauce.

In a large pan heated to ~350 degrees add:

1 T olive oil 
4 cloves garlic (about 1 T), finely minced
1  jalapeno chili, in small slices (or more to taste; Isleford Dock cuts in rings)
10 - 12 "creamer" size or fingerling potatoes

Sautee a few minutes until garlic and potatoes are slightly browned, then add

1/3 c white wine

Stir for a couple of minutes and then add:

14.5 ounces diced tomatoes (I used Muir Organic Fire Roasted with Green Chilies)
1/2 c corn kernels**

Bring mixture to a boil and then add

2 # Moosabec mahogany little neck clams, previously washed and scrubbed*** 

Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:

2 T  fresh minced cilantro
Pepper to taste

Garnish with fresh cilantro leaves. (Didn't have any garnish for photo, 2nd from top, and color is definitely missing.  Tasty, but does not compare photographically with the inspiration-dish in Ed's color saturated cell phone photo at top.)

Note:  This recipe makes a lot of sauce/broth but the quantity seems consistent with the amount in the Isleford Dock dish.  Serve in shallow bowls or on plates with higher rims.

* Isleford Dock is special not only because of its excellent food but also for its magnificent views across Eastern Way to Mount Desert Island.  Vacationers from Mount Desert come to Little Cranberry Island by private boats and a small public ferry to dine, visit the few galleries on the dock and take in the awesome views, especially the sunset over Mount Desert.  The Secret Life of Lobsters by Trevor Corson, recommended to us by a  kayaker we met on a nearby island, is a good read while visiting this part of the world. This book,  which among many other things provides a good description of life on Little Cranberry and the role Isleford Dock plays in the small lobstering community, provides an excellent overview of the scientific and commercial aspects of lobsters and lobstering.

** Isleford Dock used ~ 1 1/2 slices of fresh corn on the cob; I would do the same when corn is in season.

*** Made with just clams, this is almost a spicy tomato based rendition of Linguine with Clams. But, remember this is really meant to be a  jumble or medley. Improvise and add a mix of seafood based on availability and/or personal taste.  While Isleford Dock used lobster, clams, mussels and crab claws,  shrimp, scallops,  and/or chunks of white fish, even chunks of sausage and/or chicken (as in Seafood Gumbo) would work. Adjust final cooking time accordingly.

Reviewed 7/9/2017

Mustard Shrimp

The idea for this recipe came from a small plate I had at Zaytinya  (Turkish, Greek and Lebanese inspired cuisine) in Washington DC this fall.  The Garides me Anitho, (sauteed shrimp, dill, shallots, mustard, lemon juice), was especially good; after making and adjusting the recipe several times, this is my version .  Serves 2, scale accordingly.


In a large wok sautee:


1 1/2 T olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped


Until shallots and garlic just begin to brown, then add:


12-14 shelled and deveined, 21-35 count shrimp
Zest from one lemon 


Cook stirring often until shrimp are pink on both sides and cooked through, ~2 minutes, then add a mix of:
1 T whole-gain mustard
1 T Dijon classic mustard*
1 T dill weed, stems removed, chopped*
2 T lemon juice 


Cook another ~2 minutes until the sauce is warm and the shrimp are pink and firm and well coated with the sauce. Garnish with:


Parsley, chopped (optional) 


* Since I usually don't have dill on hand and don't want to buy a quantity if I am only cooking for 2, I use Duck Trap Dill Mustard Sauce instead of the the smooth mustard and chopped dill.

Reviewed 7/9/2017

Quinoa-Crusted Scallops

Serves 2

When I was in Portland (OR) in April, Alex and Dan took me to an awesome Peruvian restaurant, Andina. I had what was described in the menu as "Quinoa-crusted diver scallops perched on top of wilted spinach and a potato-parsnip puree, with golden beet and crabmeat 'cannelloni' and a duet of red beet and passion fruit reductions." Really good. The Andina served 3 individial scallops in a line on a long narrow plate, each on a bed of puree, then spinach, then the scallop with the 'cannelloni" looking like an elongated corn chip stuck beside each of the scallops. The reductions were artfully drizzled on the plate. When I returned home I attempted a much simpler rendition for Ed (sans 'cannelloni' and reductions and using a simpler plating mostly because I do not have any long narrow plates).


Preheat oven to 450 degrees F.

Wash and cut into small chunks:

2 medium sized yukon gold potatoes
1 medium parsnip

Put in a saucepan with water and cook until tender approximately 20 minutes (check frequently after 10 minutes and do not overcook!).

While potatoes are cooking wash and dry:

6 large dry (unsoaked in phosphates) sea scallops

Place on a baking sheet and put in oven preheated to 450 degrees. Bake 4-5 minutes, depending on size of scallops. Turn scallops over and top each scallop with 1 T of:

6 T cooked quinoa
tossed with
1 t olive oil

Return scallops to oven and cook additional 4-5 minutes until quinoa is browned (use broil setting the last minute or two if necessary to brown the quinoa); scallops should be opaque and slightly firm with a bit of bounce and resistance when touched, not mushy.

While scallops are cooking sautee:

1 t olive oil (heat first)
~6 ounces of spinach (2 large handfuls)

AND

When potatoes and parsnips are tender, remove from heat and mash well with potato masher or immersion blender

Place half of the mashed potatoes and parsnips on each of two warmed plates, flatten a bit and top with half the spinach then 3 scallops.

Garnish with lemon zest and serve with a lemon wedge.

Reviewed 7/9/2017

Crab Cakes

Most crab cakes have fillers: potatoes, bread crumbs, peppers and or onions, mayonaise - take your pick.** The dungeness crab cakes Ed and I had recently (February 2009) at the Center Cafe* in Moab, UT seemed to be pure crab...well crab plus something to hold the crab together. They were spectacular!

Soon after we returned home, I found dungeness crab on special at Costco and that was enough to inspire me to experiment. After perusing several crab cake recipes, I decided to use egg and a bit of flour as the "binder". Here is the resulting recipe which Ed and I decided comes pretty close to Center Cafe's. The mustard addition is mine; Center Cafe served their crab cakes with tomato coulis and creme fraiche. While the Costo crab (canned and refrigerated) is okay,  I have since decided I much prefer to use fresh crab, either Dungeness or King Crab.

Makes 4 medium size crab cakes - Serves 2 as an entree; 4 as an appetizer.

Pick the meat from:

One dungeness crab (about 2.5 pounds; this should yield a little over half a pound of meat) or ~ 1 1/4 King Crab legs/claws. Alternatively you can buy 8 oz of lump crab.

Mix with:

1 egg, well beaten
1 T flour
1 t Ducktrap River Mustard Dill Sauce (optional)

Shape into 4 cakes, putting cakes on a plate/pan that has been covered with wax paper.

Refrigerate up to several hours. Just before cooking, place crab cakes in the freezer for 5-10 minutes so they become firmer and easier to handle without falling apart. Dip each crab cake in:

Flour

to lightly coat each side. Meanwhile heat

2 T olive oil

in a skillet large enough to hold all four cakes. Place the crab cakes in the hot oil and cook 2-3 minutes on each side until the crab is heated through and the surface is browned (if raw crab is used, the cooking time will need to be increased so that the crab is cooked through, 4-5 minutes per side depending on thickness of the cakes).


Serve with:

Lemon wedges
Mustard Dill Sauce

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

December 2013:  I was making crab cakes the other night and about to fry then in oil on the stove, when Ed suggested "we keep the galley clean and cook them on the grill like the scallops".  He heated the griddle, added a thin coating of olive oil and when the oil was hot placed the crab cakes on the griddle.  He cooked the crab cakes about 3 minutes on a side until just heated through.  (Photo at left: cooked on grill, very hot griddle placed on stove for serving) Great suggestion!


** July 2017: In fact some are not even made with real crab but with imitation crab, some brands of this product better than others.  Buyer beware!

Reviewed 7/9/2017

Meyer Lemon Risotto

This recipe is inspired by two things: a big bag of Meyer lemons straight from her Berkley garden that the wife of one of Ed’s business colleagues brought me when we met for a recent conference in Las Vegas, and second, a dinner Ed and I had at 808, a restaurant in Caesar’s Palace during that same trip. At 808, a Pacific seafood – Asian fusion restaurant, we had rock shrimp risotto with orange licorice froth for an appetizer. As we often do, we split the appetizer, though in this case I could have easily eaten the whole serving. The risotto was light and appeared cheese-less though certainly contained butter as well as olive oil. Though I have yet to crack the orange froth bit, upon returning home I made the following dish.

This dish can be made either with or without shrimp. This serves 6 generously (or 8 smaller servings with ~10 additional shrimp). If you are not planning to use all of the risotto, cook and add shrimp only for servings that will be eaten immediately. I often halve the recipe.

In a medium sized heavy sauce pan over medium high heat, melt:

2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil

Add:

4 medium shallots, finely chopped  (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)

Cook stirring for about 2 - 3 minutes, until the shallots are wilted and semi-transparent. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine the rice and shallots and coat the rice.

BEGIN to add

6 ½ c chicken or vegetable broth which has been heated to the boiling point

about 3/4 cup at a time, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. If shrimp are to be used, start cooking* them when all but 3/4 cup of the water has been added to the rice. Remove from heat and add:

4 T freshly squeezed Meyer lemon juice and pulp (about 2 lemons)
Zest from 2-3 Meyer lemons

Stir well and serve immediately on warm plates, or if shrimp are to be used add some/all risotto to wok with the shrimp and toss to mix shrimp evenly. Alternatively, serve shrimp beside the risotto. Top with

Finely chopped fresh parsley.

*TO COOK SHRIMP:  In a large wok over medium high heat melt:

1 T butter (I often omit or add additional olive oil in place of some/all butter)
1 T olive oil

When butter and oil are hot add:

30 (about 5 per person) 21-25 count shrimp, shells but not tails removed

Cook, stirring, until shrimp are pink on both sides, about 3 minutes,  then add:

1 T freshly squeezed Meyer lemon juice and pulp (about 1 lemon)

Continue cooking, stirring constantly until shrimp are firm and form "c" shaapes (about 4-5 minutes total cooking time).

Remove shrimp from pan and continue cooking juice until it is reduced and thick.  Pour over the shrimp.

Reviewed 5/29/2015

Sesame Ginger Grilled Scallops

Serves 2

This recipe came together when I found the first spring onions of the season and dry scallops on special. I have made this many times since often using the variations given below. The key word here is "dry" - "dry scallops" are scallops that have not been soaked in phosphates  which cause them to absorb water and loose flavor; soaking in phosphates tends to make the scallops "look better" to some consumers and prevents them from losing water hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked.

These are especially good served on a bed of Sauteed Bok Choy and/or with fresh Asparagus

Marinate:

Dry scallops (about 1/2 to 2/3 pound total)
for no more than 30 minutes in:

2 T soy sauce/tamari
1 T sesame oil
1 T fresh ginger, minced

(Optional) Brush

3 large scallions cut in half lengthwise or 6 thin scallion with:

1 t olive oil
1/2 t sesame oil

Heat grill to high. (Or set oven to broil)

NOTE: Scallops can also be cooked under the broiler (3-4 minutes on a side depending on size).*

Put scallops on two wooden (previously soaked in water) or metal skewers and coat with a glaze of:

2 t  lime juice
2 t  maple syrup

Put scallops and onions on grill; cook on high to sear both sides of scallops and then reduce heat to medium. Cook scallops ~3 minutes a side, basting with glaze. Cook onions until wilted but not charred. Remove from heat.


(Optional) Roll scallops while still on skewer in:

Toasted sesame seeds


VARIATION :

In lieu of scallops, use white flat fish such as flounder or sole. Marinate fish and add glaze/lime juice just before cooking. Use the broiler method, cooking 3-4 minutes on a side depending on thickness. Sprinkle with sesame seeds when done.





VARIATION:

In lieu of scallops, uses ~6 21-25 count shrimp per person. Marinate shrimp and add maple syrup but no lime juice.  Grill ~2 1/2 minutes per side on hot grill.




* April 2013:  After cooking Grilled Scallops with Parsnip-Fennel Puree, I've decided the hot cast iron griddle on a grille or stove is the best way to cook scallops.  Follow the recipe above but when it comes to cooking forget the skewers, heat the griddle to hot, add olive oil to coat and heat, then add the drained (and slightly dried) marinated scallops.

Scallops served with Sauteed Bok Choy  and Grilled Scallions.









Reviewed 7/9/2017

Spicy Orange Shrimp

This dish served with a wild rice blend and Weeds with Pecans and Fruit was my “standard company dinner” the winter of 2001-2002.

Serves 4

In a large skillet or wok over medium low heat, warm

2 T olive oil. When oil is warm add:

3 or 4 cloves of garlic, cut into slivers
3 or 4 dried hot red chilies to taste

Cook over low heat until garlic starts to turn golden then add

zest of one orange (I try to use organic orange for zest)

and continue to stir until zest turns slightly crispy. Raise the heat to medium high and add:

~ 1 pound shrimp*
1 t cumin
1½ t (bittersweet) pimenton

Continue stirring until shrimp are almost done then add:

1/2 c orange juice
Minced fresh cilantro**

Heat until orange juice begins to bubble.  When shrimp are pink and firm (~4 minutes cooking time total), remove  from the wok and allow the juice to reduce by about half. Pour over shrimp.

Serve immediately. (If including hot peppers, which add color, remind guests NOT to eat them!)

I often serve with a wild rice blend that has been packed into a ramekin that is then inverted onto a warm individual serving plate to release the rice. I serve shrimp in sauce next to the rice, garnished with a bit of chopped cilantro and bit of orange zest.

*I use ~6  21-25 count per person. I buy them (raw, peeled with tails and frozen) then thaw and dry before using.

** I find it’s hard to always have fresh cilantro on hand when I want it; on the other hand a large bunch is often much more than I need for a particular recipe. So, when I have extra fresh cilantro, I chop it and place it in a small plastic bag/container and put it in the freezer for future use. Much better than using dried cilantro.

 
VARIATION #1:

This recipe can also be done "Spanish Style"; heavy on the pimenton and served with Spanish Rice:









VARIATION #2:

Add cherry tomatoes ~2 minutes before shrimp have finished cooking:

Reviewed 7/9/2017

Baked Scallops

This recipe comes from The Woodbine Cottage - Our Favorite Recipes. The Woodbine Cottage in Sunapee NH was (it closed about 15 years ago) a favorite restaurant of my parents while I was growing up. I had baked scallops with sweet potato balls and Caesar salad there on several occasions. In making the recipe below, I would use 1/4 to 1/3 pound of scallops per person and top with Whole Foods spinach panko. As I recall, the Woodbine used small “bay” scallops. Fresh bay scallops work very well (but are usually very expensive); don’t use the cheaper frozen china bay scallops. This dish is definately much better if done with "dry scallops". "Dry scallops" are scallops that have not been soaked in phosphates ("wet scallops") which causes them to absorb water and loose flavor; the phosphates also make the scallops "look better" to some consumers and prevent them from losing water, hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked.  They are also referred to as diver or day boat scallops.

Larger scallops should be sliced, retaining the round shape, to cook more evenly but still may require a longer cooking time.

Individual serving:

In a large scallop shell or scallop shaped ceramic dish place:

8 oz scallops [I usually use 6 oz.]
1 T butter, melted [I use 1 - 1 1/2 t]
1 T white wine
Salt and Pepper to taste

Cover with:

Fine bread crumbs [spinach or lemon herb panko]

Put scallop shells on a sheet pan and place under the broiler about 3 inches from the heat for about 4 minutes or until golden brown. Watch the top of the panko and don’t burn! If cooking larger scallops for longer than 4 minutes, you may need to move pan further from broiler to finish cooking.

Reviewed 7/9/2017

Lemon-Glazed Scallops

Serves 4

This is best with dry sea scallops --- "Dry scallops" are scallops that have not been soaked in phosphates ("wet scallops") which causes them to absorb water and loose flavor; the phosphates also make them "look better" to some consumers and prevents the scallops from losing water, hence weight, hence market profits. Dry scallops are occasionally, but not usually, advertised as such; you will probably need to ask the fish monger if the scallops are "dry"/unsoaked.  They are also referred to as diver or day boat scallops.

If the scallops are large slice them in half, keeping the round shape, so that they will cook more evenly and absorb more sauce. I figure about 1/3 pound of scallops/person.

In a medium skillet or wok, heat (on high heat):

2 T olive oil

When oil is hot, add:

2 t minced garlic

and sauté until golden. Add:

1 t lemon zest (use organic lemon)

stirring to coat zest with oil, about a minute. Add:

1 1/3 pounds dry scallops

one or two at a time turning individually as they brown, about 2 minutes per side. When scallops are browned, Add:

4 T lemon juice

and cook an additional minute. Remove scallops to a warm plate.

Cook remaining liquids over medium-high heat until reduced to a glaze, 3 to 5 minutes. Return the scallops to the skillet, along with:

1 T minced fresh chives or parsley*

and stir to coat with the sauce and reheat, 1 to 2 minutes. Serve immediately.

I often serve with a wild rice blend that has been packed into a ramekin that is then inverted onto a warm individual serving plate to release the rice. I serve scallops in sauce next to the rice, garnished with a bit of chopped chives or a sprig of parsley and bit of lemon zest.

* I find it’s hard to always have fresh parsley on hand when I want it; on the other hand a large bunch is often much more than I need for a particular recipe. So, when I have extra fresh parsley, I chop it and place it in a small plastic container and put it in the freezer for future use. Much better than using dried parsley.

Reviewed 7/9/2017

Lo Mein

4 or more servings

BEEF LO MEIN (See below for Chicken/Shrimp Lo Mein and, my favorite, Veggie Lo Mein - photos at left and below)

The Lo Mein with Beef recipe is adapted from The Chinese Cookbook by Craig Claiborne and Virginia Lee. They point out “The word mein means noodles, and lo has been translated as ‘mixed'. These noodles are mixed with beef and cabbage.” This beef dish serves 4 as a main course, more if served with other dishes or especially in the case of the vegetable lo mein, more if more vegetables are added. I don't know why this recipe lists chives as optional. I use small scallions rather than chives and think they are essential to the dish.

NOTE: While this recipe calls for cooking the pasta ahead and rinsing with cold water. I usually cook the pasta while I am cooking the meat/veggies, then drain the pasta well and add while still hot to the meat/veggie mixture. I then "cook" just long enough to mix the veggies thoroughly and coat the pasta with the sauce. Recently I have started using whole wheat spaghetti.

1/2 pound fresh Chinese noodles [thin spaghetti works too]

3 large dried black mushrooms [I often substitute fresh crimini/button mushrooms]
[If using dried mushrooms] Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze them to extract most of their moisture. Cut off and discard the tough stems.]

3/4 pound flank steak
1 to 2 tablespoons oyster sauce
1/4 teaspoon pepper
2 ½ teaspoons sesame oil
1 cup canola oil [I use just 2-4 T oil]
½ cup shredded bamboo shoots [I usually omit]

½ cup any kind of cabbage-celery, Chinese or plain-cut into crosswise
shreds

½ teaspoon sugar (optional.)
Salt to taste
1 tablespoon light soy sauce*
½ cup chicken broth
1 ½ teaspoons dark soy sauce*

[*to simplify I use 1 1/2 - 2 T soy/tamari sauce instead of light and dark soy sauce]

½ cup chives (preferably Chinese chives) cut into 2-inch lengths (optional)
[ See note above, do not omit, use small scallions and a minimum of  ½
cup, in this case more is better]

3 cups bean sprouts, rinsed and drained

Drop the noodles into a large quantity of boiling water - at least 2 quarts - and cook according to directions on package until tender. Do not overcook. Drain and rinse well under cold water. Set aside. [To use noodles hot, delay cooking so noodles and meat/veggie mixture are done at approximately the same time.]

Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. [It is easier to do this if the meat is partially frozen.] Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of the sesame oil.

In a wok or skillet, heat the 1 cup oil [I use a few T] , and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. (If the oil is hot, the meat will stick together in a lump). Drain the beef, in a sieve-lined bowl to catch the drippings and drain off all but 2 T of the oil in the pan. [For less fat do not save drippings, discard all oil and start with fresh oil for next step]

Heat the oil remaining [2 T unused oil] in the pan to almost smoking, then add the bamboo shoots and, mushrooms [and white part of scallions, cut diagonally into 1/2" pieces] and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar, and salt. Cook, stirring, about 1 minute, then scoop out and reserve the solids.

Add the drippings and oil from the beef to the pan. [I do not add drippings] There should be about 2 T  of oil; add some if necessary. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the light soy sauce, bamboo shoots, and mushrooms.. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives [green parts of scallions, sliced diagonally into 3/4' lengths] if  used, bean sprouts, and beef. Cook, stirring, about 2 minutes.

Add the remaining sesame oil, toss to blend, and serve hot.


CHICKEN/SHRIMP LO MEIN

Use Beef Lo Mein recipe and substitute thinly sliced raw chicken (cook ~4 minutes until the chicken has lost all pinkness) or raw shrimp (cook ~4 minutes until pink and firm) for beef and dry sherry for oyster sauce.  Or add chicken/shrimp to Veggie Lo Mein recipe.


VEGGIE LO MEIN

This is my favorite.

This is almost an "anything-goes" veggie wise (just don't omit the scallions!). Use veggies that are in season and on-hand. Last night I made a delicious version omitting the sweet onion, cabbage, and bean sprouts but adding some red,orange and yellow peppers. Especially if you are making this dish for just a couple of people, a few veggies (carrots, mushrooms. scallions and bok choy) work very well.

Heat in wok:

1-2 T sesame oil (or if you like this dish really hot, substitute chili sesame oil for some/all of the oil)

Add and saute:

1 T ginger, grated
4 cloves garlic, finely chopped

until slightly browned then add:

2 carrots cut in thin julienne strips
1/2 sweet onion cut in thin slices
1/4 pound crimini/button mushrooms, sliced
1/2 c assorted sweet peppers, thinly sliced

White parts of 6-8 scallions, cut diagonally into 1/8" pieces
(reserve the green parts)

and saute about 3 minutes, then add:

2 cups napa/Chinese cabbage or bok choy, thinly sliced
2 cups bean sprouts
Green parts of scallions, cut diagonally into 3/4" pieces

stir to coat with oil and then immediately add

1 1/2 to 2 T tamari to taste
1 T dry sherry
1/2 c chicken or vegetable stock
1 1/2 t sesame chili oil (adjust amount to taste - or just serve as a side with dish)

saute 2-3 minutes then add:

1/2 pound cooked Chinese noodles or spaghetti (hot, but well drained)
1 t fresh ginger, grated
1 T fresh coriander, chopped

Cook 1-2 minutes until well mixed. Serve immediately.

Reviewed 5/7/17

                                                                                                                                                                                                                                                        

Pasta with Peppers

Serves 4-6* (more if more veggies are used)

Don’t worry if  you don’t have all the different colored peppers (2 peppers of any color are really enough). On the other hand, when peppers are in season, I buy smaller peppers in as many colors as I can find. Although I usually use penne or linguine for this recipe, it works well with a variety of pastas.

2 T olive oil
3 cloves garlic, peeled and finely minced
1 red sweet pepper, cored, seeded and cut in julienne
1 green/purple sweet pepper, cored, seeded and cut in julienne
1 yellow/orange sweet pepper, cored, seeded and cut in julienne

Heat oil in large wok, add garlic and sauté just until it starts to brown; do not overcook. Add peppers and sauté, stirring frequently 3-4 minutes. Then add:

(OPTIONAL)

2 t  capers
¼ c kalamata olives, seeded and cut in quarters (long way)

Cook 2 more minutes.

MEANWHILE

Cook according to instructions on box and drain:

1 pound* penne/fusilli or other pasta

Add well-drained pasta to the wok with peppers and sauté, stirring constantly for one more minute.

Transfer to individual pasta bowls and serve with/without

Parmesan cheese

VARIATION #1:

PASTA PRIMAVERA

Substitute any or all of the bell peppers with any mix of the following veggies (don’t use capers and olives with these veggies):

Broccoli flowerettes with 1" – 2” stems (if you want to use more of stem, peel and thinly slice stem on slant to form oval pieces)

Snow peas, snap peas, shelled peas

Green beans

Carrots, cut in julienne

This is good sprinkled with:

Parmesan cheese


VARIATION #2:

PASTA WITH SHRIMP

Use only one pepper in sauté; do not use capers. Sauté pepper (with garlic) for 1 minute then add:

24 large (21-25 count) shrimp with tails but without shells, rinsed and drained well.

Sauté over medium high heat, stirring constantly for ~4 minutes until the shrimp are firm and pink and cooked through.They will form "c's"  Then add:

1 T lemon juice
Tabasco or chili sauce to taste

Add pasta to wok and mix well.

HOW MUCH PASTA TO COOK?

*  April 2013:The pasta portion filling the one serving circle, photo left, weighs 4 ounces. The information on most pasta boxes/bags, including the fusilli I used when I recently made this dish, lists "serving size" as 2 ounces. What constitutes a "serving" of pasta? Writing in How to Cook Everything (page 129, original edition), Mark Bittman provides a good answer: 

"How Much Pasta to Cook
There is no rule about how much pasta to cook.  In Italy where pasta is served as a small first course, a pound will easily feed six to eight people. In my house, and many others  where pasta, bread, and a vegetable is often called dinner, a pound usually serves four, including two adults, one ravenous teenager and one often finicky twelve-year-old....  The kind of sauce and the shape of the pasta also affect how much you will eat; spaghetti with garlic and oil or a simple tomato sauce goes much faster than rigatoni with eggplant and mozzarella."  

Reviewed 5/30/2017

Linguine with Clams

Serves 2-3

I tend to make this with mahogany clams which come in 2 pound bags (and should be used within a day of purchase). One bag is 2 very generous servings or 3 regular servings. Adjust amount of linguine accordingly and to the appetites of those you are cooking for,

Wash and scrub well:

1 dozen littleneck clams or 2 pounds mahogany clams.

Bring a large pot of water to a boil and cook according to package instructions:

½ pound* linguine

so that it is hot and ready to serve just when the clams finish cooking.

In a large skillet over medium heat combine:

3 T olive oil
2 cloves garlic, minced
½ to ¾ t crushed red pepper

Stir occasionally until garlic is browned, about 3 minutes

Add:

1/3 cup dry white wine or 1/3 cup clam juice

and the clams, previously washed and scrubbed. Cover the pan. Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:

¼ cup fresh minced parsley
Pepper to taste

Drain pasta and place in two/three individual bowls. Top with clams and sauce.

* May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)

Reviewed 5/30/2017

Sesame Noodle Salad

Basic Salad Ingredients

1 fusilli, thin spaghetti, linguine or other pasta (I generally use  Rao's fusilli)

¼ c sesame oil or for a milder salad 2 T sesame oil plus 2 T olive oil (I usually do the mix)
2 T fresh ginger, grated
3 T soy sauce or tamari
Scallions/chives
¼ c toasted sesame seeds


Mix: sesame oil, olive oil if using, ginger and tamari in a large bowl.

Cook pasta until al dente, drain and put in bowl with dressing and toss; additional olive/sesame oil may be added to taste if pasta requires more dressing.

Toss in sesame seeds just before serving and garnish with chopped chives or green scallions.

VARIATIONS:

Add any/all of the following to dressed pasta; additional dressing may be required depending on the amount of “variations” added.

Asparagus: cook ~2 minutes if small, ~3 minutes if larger, let sit 1 minute, then rinse in cold water until cool. Dry and and cut in 2” lengths or leave whole and arrange around the salad.

Red sweet pepper: raw, sliced fine in 2” strips

Raw snap peas, blanched snow peas, or shelled fresh peas

½ c chopped watercress leaves, whole watercress for garnish

Poached chicken, cut in small pieces
  or 
Cooked shrimp, if using frozen cooked shrimp, thaw overnight in the refrigerator then dry throughly with a paper  towel before adding to the salad

Add any/all of the following to the dressing:

1 t minced garlic

Hot chili oil to taste (or serve as accompaniment to the salad)

Substitute 1 t - 1T of hot sesame oil for plain sesame oil in dressing

September 3, 2026, Not in the mood for pasta, and having a corn tomato, basil (topped with a bit of thick balsamic vinegar) salad to pair, I tossed 10 21-25 size cold cooked shrimp, prepared as above, with 2-3 T of dressing and 2 sliced scallions then topped with toasted sesame seeds. Delicious! And a great cold meal for a hot night.

Revised 5/30/2017

Reviewed 9/3/2026