Cookin'

So aside from the three watermelons I consumed during my stay in VA (seriously - they were grown by a neighbor within half a mile of the house I was staying at and cost only $3 ea!), there was some actual cooking of note. So I'm posting these recipes in honor of Amee Jo, my beloved sis-in-law.


Chinese Chicken Salad
Ina Garten 

Ingredients

• 4 split chicken breasts (bone-in, skin-on)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 pound asparagus, ends removed, and cut in thirds diagonally
• 1 red bell pepper, cored and seeded
• 2 scallions (white and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted

For the dressing:

• 1/2 cup vegetable oil
• 1/4 cup good apple cider vinegar
• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark sesame oil
• 1/2 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon peeled, grated fresh ginger
• 1/2 tablespoon sesame seeds, toasted
• 1/4 cup smooth peanut butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Seriously - just follow the directions to a T, watch your salt, and this will be DELICIOUS. Store the vegetables, meat, and sauce all separately and this will keep nicely in the fridge for quick lunches.

Zesty Lime Salmon Burgers

I just winged these, having made a billion of them at my work.

To feed two comfortably -

1lb of fresh salmon, skin removed (just ask the fishmonger to do that for you)

breadcrumbs

1/4 of a large red onion, chopped finely

zest of two limes

juice of one lime

red pepper flakes - to taste

cayenne pepper - to taste

cilantro - 1/3 cup minced (1/3 of a bunch)

Chop the salmon into a texture just a little rougher than hamburger meat. Chunks are fine, the breadcrumb will keep it all together. 

In a large bowl combine the salmon meat, approximately 2 handfuls of breadcrumbs, and the remaining ingredients. Mix until it can be formed into patties - adding more breadcrumbs if necessary. 

To "test drive" your burger meat, form a tiny patty, small meatball sized, and cook it quickly on the stove top in a small fry pan. This will allow you to taste the mixture before committing to the entire bowl. Adjust seasonings accordingly.

Cook on the grill or stovetop at medium-medium high heat for approximately 10 minutes per inch. 

Note: it is best not to make these burgers too far in advance of cooking them as the lime juice will cause the meat to become mushy, or worse - will cook the meat in its own acidity into ceviche. 

More to come!