Quick recipe for Lemon-Chile Red Snapper
Two notes on this one:
1- I made up this recipe with some inspiration from Alton Brown and gansie.
2- My dad came back from the store with a “red snapper-like” fish that he couldn’t remember the name of. So, um…let’s just say this recipe is for red snapper.
3- G’damn my entire house smells like fish – how do you get rid of that?
Recipe a the j.
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First off, yes I know it is a faux pax to include back-to-back posts about green. But hey, we like green around here.
My suburban brother stopped by this week with about 8 gardens worth of fresh vegetables. After polishing off the tomatoes by making several batches of Edouble’s salsa, I turned my attention to the cucumbers.
This green gazpacho is an original taste, mostly inspired by my current sweet-and-spicy fixation. I know Gansie is still not on board with last year’s trend of fruits intermingling with veggies, and I admit the flava profile here is a bit crazy, but it is a work in progress, albeit already a tasty one. Recipe after the j.
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Inspired by my fav local Mexican place, I decided to try my hand at Chiles Rellenos, a brilliant invention that combines four of my top culinary delights: Mexican food, cheese, stuffing veggies and frying in oil. Genius.
Full disclosure: This was a joint venture with Chef Mom. Our cooking styles fit together well, although she did wash the floor after me about seven times during the process. I used this killer recipe, which I’ve written up after the jump, along with my modifications.
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Fresh Salsa and Guacamole:
Please, please throw out your store-bought jarred salsas and “avocado-flavored” guacamole!! These two tasty delights are far too easy to make for anyone to settle for mass-produced and highly preserved imitations. And, best of all, once you’ve perfected your blend of ingredients, you will impress people left and right and will receive unprecedented praise at parties.
To get started, buy the following:
6-8 vine-ripe tomatoes (you can buy roma or other types, but the more flavorful the tomato the better)
1 large yellow onion
2-4 jalapenos
1 pasilla pepper
1 bunch of cilantro
1 head of garlic
2-3 limes
4 avocados
Instructions for both dips after the jump.
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Most people look forward to leftovers because it’s one more day they don’t have to babysit the stove. You know you have an obsession with cooking when you can’t wait to create something new with yesterday’s dinner.
Lazy Sunday night equals delivery Chinese.
Frustrating Monday work-day equals inspiration in the kitchen.
Sunny-side Up Veggie Fried Rice
Slice disks of green squash (or any left over veggie in your fridge) and sauté with some diced onion in a couple dashes of chili oil. Let that brown up. Add your leftover fried rice and some fresh crushed garlic and minced serrano chili. Season with Maggi Seasoning Sauce (or soy sauce) and Sriracha Hot Chili Sauce (you’ve seen that clear plastic bottle with the cock on it at many a Chinese restaurant.)
Mix that all up and when it’s to your taste, push everything to one side of the pan. I happened to add some lime butter that 80 Proof made last week as a topping for salmon, but regular butter will obviously work here too. So add butter to the empty side of the pan, and crack an egg. As the egg cooks, start scooping the veggie and rice mixture into a bowl. When the egg is done, lay it over — sunny-side up — on top of the rice. Sprinkle snipped scallions over and add some salt and pepper. S&P is probably not needed, but I just can’t eat an egg with out it. Maybe I’m a foodie…
**We Blog, You Decide**
If you don’t prefer runny eggs, do everything the same, except scramble your eggs. This is probably more genuinely Chinese, anyway. But, I saw the egg sunny-side up over rice and beef –bibim bap — at Mandu, a Korean restaurant in Dupont Circle, so I thought I’d try it.
(Side Note: RE–Sunday dinner. Come football season, by Sunday night I’m passed out drunk, bloated from wings and beer, and either elated from a Birds win or in depression from a loss. There’s not talk of ordering in Chinese.)
Malaysia Kopitiam is squeezed into a basement on a block filled with everything from Tex-Mex Chain Chipotle to the downtown strip joint of choice, Camelot. The menu is similarly diverse, boasting noodle, rice and soup dishes ranging from tame to hot’n’spicy. You’ll never have so much fun flipping through a menu — it has pictures! While you browse the middle-school-grade photos of curry chicken gravy noodle and chicken rendang (curry chicken in coconut milk), start off with the curry puffs. They’re flaky, spicy—filled with minced chicken, potatoes, and curry—and absolutely delicious. This Malaysian joint doesn’t pose as the latest Asian hotspot, but it does offer large plates (leftovers!) of moist meat, fresh vegetables, and your choice of carbs.
For: Spending your dollar bills on chicken, instead of breasts.
Entrees: $9-$20. 202-833-6232. 1827 M St, NW [SG]
Originally in the Onion / DC local edition / June 21, 2007
(Cutie-pie, defending Home Run Champ and Phils’ first baseman,
Ryan Howard)
It’s Monday. It’s hot. Work sucks. And you might still be hung over from those home-made margs 80 Proof has been bragging about. But I have two things to cheer you up: the Home Run Derby (ESPN, 8pm) and a great snack to go with.
Two-Tiered-Tex-Mex-Triangles
This creation can also be made the night ahead. You would make the Spicy Dip section first so it can set. On the day of, bring out the already made section and bring to room temperature while making the Avocado Dip.
Makes 2
