Thai Noodle Salad

Crunchy romaine and veggies contrasted with soft rice noodles dressed in a thai lime dressing. Sweet, sour, tangy and a pinch spicy.  So much flavor. I think this would be great for lunch on a hot day. 

Serves 4.

Thai Noodle Salad + Lime Dressing

for the dressing

1/2 cup lime juice (about 3 limes)

2-3 teaspoons minced fresno chile

2 tablespoons fish sauce

1 teaspoon tamari

2 tablespoons brown sugar

1 teaspoon grated ginger

s + p, to taste

for the salad

3 oz super thin rice noodles (vermicelli)

1 cucumber, julienned

2 carrots, peeled, julienned

1 red bell pepper, stem and seeds removed, julienned

1 head romaine lettuce, chopped

1/2 cup crushed roasted peanuts

chopped fresh cilantro (or mint or thai basil)

Whisk together lime juice, chile, fish sauce, tamari, brown sugar and ginger.  Season with salt and pepper.  Set aside.  

Bring a pot of water to a boil.  Turn off heat and add rice noodles.  Let sit about 8 minutes, noodles will be softened.  Drain and rinse with cold water to cool. 

Divide noodles, cucumber, carrots and bell pepper into 4 bowls.  Spoon over lime dressing as desired and garnish with crushed peanuts and fresh herbs.  

 

 

 

 

 

Skirt Steak Fajitas + The Best Marinade Ever

I love skirt steak.  It's a great and inexpensive cut of meat from the plate section, behind the cow's front legs.  Lots of flavor but not the most tender cut.  Marinating a skirt steak before cooking it will add even more flavor and help tenderize it.  

Serves 4 with leftovers.  Serves 8 if you're serving other sides or starters.  

Skirt Steak Fajitas + Cumin Soy Lime Marinade

for the marinade:

juice of 1 lime

1/4 cup soy sauce

3 tablespoons olive oil

1 teaspoon worcestershire sauce

2 cloves garlic, grated

1 1/2 tablespoon ground cumin

1/2 teaspoon chile powder

for the fajitas:

2 lbs skirt steak

grapeseed oil, as needed

3 bell peppers, red, green, orange or yellow, stemmed, seeded, sliced

1 large yellow onion, sliced

12-16 tortillas, corn or flour

s + p

Stir together lime juicem soy, olive oil, worcestershire sauce, garlic, cumin and chile powder.  Cut each skirt steak to into 2 or 3 pieces so they will fit on grill, skillet or grill pan, if needed.  Place marinade in bowl or large zip lock bag, add steak, coat in marinade.  Let marinate in the fridge for 1 hour.  

When done, remove steak from marinade, discard marinade and blot steak with towel.  Heat a grill, skillet or grill pan over medium high heat.  Oil grates with grapeseed oil to lubricate if necessary to prevent sticking.  Once hot, place steak on grill.  Let once grill marks form, (about 30 seconds) give it a quarter turn.  Cook about 1 minute, flip, do the same, cooking to desired level of doneness.  Set steak aside to rest before slicing.  

While steak is resting, cook the onions and peppers.  If cooking on the stove, add a splash of oil to the skillet or grill pan still over medium high heat.  If cooking on a grill, place oiled skillet or grill basket directly on the grill rack and heat.  Once hot, add onions and peppers, cook, stirring frequently to avoid burning.  Cook until onions are soft.  

Throw tortillas in the hot pan or on the grill for 15 seconds, it will warm them and improve the flavor.  

Serve with sour cream, salsa, lettuce, fresh herbs, rice and beans, hot sauce, whatever you like.  

 

Fish + Chips, Part 2: The Fish Fry

Fried food overload!  Sometimes you just have to, yes?  Just make sure it comes with malt vinegar, chips and mayo.  Here's part II to the previous Fish + Chips post.  

This is a fried fish with a lime beer batter.  I recommend a lighter mexican pilsner.  Goes great with lime.  Buy a six pack and serve it with the fish and chips.  

Beer Battered Lime Fish + Chips

48 oz canola oil

s + p

10 oz cod filets, skin removed, cut into chunks

1 cup flour

6 oz mexican lager style beer, like pacifico, tecate, corona

juice + zest of 1/2 lime

1/4 teaspoon baking powder

1/2 teaspoon salt

Heat canola oil in a deep pot to 380 degrees.  

Season cod pieces with salt and pepper.  In a bowl, combine flour, beer, lime juice, zest, baking powder and salt.  Dip cod pieces into beer batter and carefully slip into hot oil.   Use a spatula or long handled kitchen spoon to submerge the pieces during frying.  Cook until golden brown and crispy.  Transfer to towels to drain.  Serve immediately with these chips and this harissa mayo.

Ginger Lime Noodle Bowl

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Noodles!  I'm frequently making demands or dreaming about noodles.   I love them.    This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.    

Serves 4.

Noodle Bowl + Ginger Lime Sauce 

6 oz lo mein noodles  

1 broccoli, chopped

1 cup snow peas, chopped

1 red bell pepper, seeded and thinly sliced

2 carrots, match-sticked or thinly sliced

1 package brown tofu, sliced

sesame seeds

for the ginger lime sauce

juice of 2 limes

2 teaspoons olive oil

2 teaspoons agave syrup

pinch of salt

2 tablespoons fresh ginger, diced

2 tablespoon sesame oil

2 tablespoon soy sauce

Cook noodles using package instructions, usually a few minutes in boiling water.  Drain and set aside. 

Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.   

Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions.  Sprinkle with sesame seeds.  

In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce.   Strain and spoon onto noodles and veggies.  Toss if you like and eat.