NuM NuM

Involtini di Pesce Spada
Adapted from Epicurious
3 to 4 servings

For the involtini:
1/2 cup of breadcrumbs (freshly ground, if possible, made with day old bread with crust removed)
1 tbs of fresh young Pecorino cheese
2 tbs of grated Parmigiano reggiano
1 tablespoons pine nuts (pignoli), toasted
1 tablespoons raisins
1 cloves of garlic, diced
1 1/2 tablespoons fresh parsley, chopped
Salt
Freshly ground pepper
About 1 tablespoons extra-virgin olive oil
1 1/4 pounds swordfish steaks, pounded thin*
Olive oil to fry

1. Place the breadcrumbs in a medium sized bowl. Add the Pecorino, parmigiano, pine nuts, raisins, garlic and parsley into a food processor and chop very finely. Toss together and season to taste with salt and freshly ground pepper.
2. Drizzle the mixture while tossing with 1 tablespoons of extra virgin olive oil and toss. The olive oil will help to hold the filling together but should not leave the filling soaked – use your discretion.
3. Flatten the swordfish slices further between 2 pieces of wax paper, pounding with the side of a mallet or heavy cleaver very gently so you don’t break through the flesh. Each slice should be about 5 1/2 x 3 1/2 inches.
4. Season each slice of fish with salt and pepper and spoon about 2 tablespoons of the filling on top of the fish. Be careful not to overdo it with the filling….a little goes a long way.
5. Fold in the sides of the fish. Tuck in the end nearest you and roll up the slice. Secure with a toothpick or kitchen twine
6. Repeat for remaining slices.
7. Brush some olive oil all over swordfish and season with salt and pepper. Prepare skillet at medium high and cook fish for two-three minutes. Rotate 90 degrees and cook one to two more minutes, then repeat twice to cook on all sides.
8. Plate and serve with slices of lemon

*Next time I think I'll try to freeze the fish for about thirty minutes and then slice it. Let me know if you try the recipe and it works out for you. Or ask the fish monger to slice it as thin as possible


Mesclun Salad Vinaigrette
Adapted from Ina Garten

2 tablespoons good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper

Mix all ingredients together.

Lobster and I have been eating at this restaurant for years where they serve a delicious shrimp ravioli with shiitake cream sauce. Determined to recreate the dish at home, I came up with this recipe. I'd say for my first run I was pleased with the results. It's so fun trying to recreate meals you've had at restaurants in the comfort of your own home. I was able to use my fancy pasta roller and seriously - nothin' beats homemade pasta! Makes you look like a fancy chef and actually know what you're doing. So if you're looking for a recipe to impress company, this ones definitely a winner.


Shrimp Ravioli with Shiitake Cream Sauce
2 servings

Pasta recipe
1 1/2 cup semolina flour
2 eggs
1/4 cup lukewarm water

Mix ingredients in a food processor. Slowly add water until mixture almost forms into a ball. When you feel the dough it should hold together when you squeeze it with your hand. Mixture should feel moist but not wet. Remove from mixer and shape dough into a ball and knead until smooth 5-10 minutes. Refrigerate and let rest for 30 minutes. Using kitchen aid mixer/pasta attachment follow this recipe to roll out into ravioli.

Shrimp Mousse
Recipe from here
2 servings

Take 1/2 pound shrimp and cut into chunks. In a blender or food processor, whirl shrimp, 1 egg white, 1/3 cup half and half, and 2 teaspoons chopped chives until smoothly pureed. Add salt and white pepper to taste. If made ahead, cover and chill up to 24 hours.


Shiitake Cream Sauce
Adapted from All Recipes

• Shrimp ravioli
• 6 ounces fresh sliced shiitake mushrooms
• 1 clove garlic, minced
• 1/2 onion, chopped
• 1/4 cup white wine
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1/2 cup half and half
• salt to taste
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions
1. Saute garlic and onion in olive oil over medium heat; add mushrooms and cook until browned. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in half and half, and reduce to desired thickness. Season with salt and pepper to taste.
2. Meanwhile cook pasta in a large pot of boiling salted water until ravioli float to the top.
3. Using a slotted spoon add ravioli and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

For 4th of July lobster and I celebrated with a glutinous weekend full of eating. We celebrated with C.G.W.M. and the rug rats fam. C.G.W.M., formerly known as G.W.M. has now been re-named since he fed us a fabulous chili. So now it stands for Chili, Gumbo, White Man :) He made some good Texas grub with all the fixins and we ate like piggies. We had a "healthy" turkey chili, fall off the bone ribs, a delicious no stir cobbler (I'll be stealing the recipe and post about it soon) and sister-in-law made a yummy queso dip. I made some cornbread that I was less then pleased with but it was great when eaten the following way. Warning: this combination is highly addictive and not for the faint hearted. You take the sweet cornbread, smother it with the spicy chili, then dip it in the cool queso to balance out the heat and it is just.....YUMMMM-MAY!! That can't be bad for you, could it? Who knew how good that combo was! I'm surprised none of us bust a gut.

But now starts a new day of eating and it's time to bust out the healthy recipes. This was a quick 30-minute meal that was easy, low in calories and best of all you don't feel heavy in the belly after eating it. All the ingredients are probably things you already have in your pantry so it's relatively inexpensive as well. This is my kind of recipe - light, healthy, fast and full of flavor. From now on I promise, only healthy recipes on the blog.......maybe :P hopefully? :\


Asian-Style Steamed Snapper with Baby Bok Choy
Adapted from Wolfgang Puck
2 servings

Steaming liquid:

* 1 quart water
* 1 (3-inch) piece ginger, sliced
* 1 (1 by 3-inch) piece lime peel
* 1 (1 by 3-inch) piece lemon peel
* 4 sprigs cilantro, plus more for garnish
* 3 scallions
* 1 cup white wine
* 1 jalapeno, cut into large pieces
* 2 tablespoons peanut oil
* Salt
* 4 (4-ounce) pieces red snapper fillet
* Salt and freshly ground black pepper
* 6 baby bok choy, slice in half, then slice each half in half

Sauce:

* 1 tablespoons peanut oil
* 1 tablespoon chopped ginger
* 2 cloves garlic, thinly sliced
* 1/2 jalapeno, thinly sliced or substitute pinch of red pepper flakes
* 1/4 cup soy sauce
* 1 tablespoon sugar
* 2 scallions, thinly sliced on the bias, white and green parts kept separate
* Cooked jasmine rice, accompaniment
* Special Equipment: 2-layer bamboo or regular steamer

Directions

In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.

Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Lay the fish, on the steamer. Cover and steam for 1 minute.

Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.

Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno or red pepper flakes and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 1/2 cup of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar to taste and boil for 1 minute, or until the sugar is completely dissolved. Add the scallion whites, stir, and remove from the heat.

Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

Anytime I tell my brother I'm making fish burgers he always seems less then excited.....hater!! Yet when he finally sits down to eat one he ends up thoroughly enjoying them. These were moist and flavorful and had a nice spicy kick from the jalapeno and red pepper flakes. The coleslaw added a nice crunch to the burgers and also served as a nice refreshing side with the addition of the apples. What I enjoyed most about these recipes was that I had almost all the ingredients in my pantry so dinner came together fast. I also made these fries to go along with the burgers and was finally able to take a picture before they were all consumed. Healthy, quick and light - minus the glutinous fries. You must have balance in your diet I say :) Now, if you'll excuse me I must tend to some brownies that are calling my name from the fridge. If you're wondering which ones they are, they're my: "Holy sh*t these are GOOD brownies!"


Thai Tilapia Burgers with Hoisin Mayo
Adapted from here
3 servings

Tilapia Burgers
3/4 pounds tilapia fillets
1 cloves garlic, minced
1 tablespoons ginger, minced
1/2 jalapeno pepper, seeded & minced, use a smaller amount for less heat
2 tbs minced cilantro
2 tbs panko
1/4 teaspoon salt
1 1/2 tsp peanut butter
1/2 tablespoon soy sauce
1/2 teaspoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoons lime juice, divided

Hoisin Mayo
1/4 cup mayonnaise
1 tablespoons hoisin sauce
dash of sesame oil

mixed greens
tomato
Burger buns

Directions:
Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.

Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1/2 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1/2 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into e portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.

Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side. When burgers are done squirt with extra lime juice all over.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Set aside.

To serve:
Toast buns and slather one side with mayo. Place fish, mixed greens, slaw and tomato on other bun. Combine the two and shove in your mouth :) OR these can also be carb friendly and simply served on a plate topped with a dollop of mayo.

Note: They can also be made in mini size for bite-sized appetizers


Asian apple ginger slaw
2 servings
Adapted from Dinner Impossible

• 1 tbs rice wine vinegar
• 1/2 tablespoons peeled, finely minced fresh ginger root (about 1/2-inch piece)
• 1/2 clove garlic, minced
• tiny bit of chopped fresh flat-leaf parsley
• 2 tbs mayonnaise
• 2 tbs olive oil
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apples , peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
• 1/4 head cabbage, core removed and sliced chiffonnade or shredded
• 1/4 medium red onion, finely sliced
• 1/2 ripe tomatoes, cut into wedges (or small bite size pieces), or grape tomatoes, halved

Directions
With a mortar and pestle put all ingredients in: the vinegar, fresh ginger, garlic, parsley and mash until you get smooth paste then add mayonnaise and mix then slowly pour the olive oil and mix and adjust the seasoning with salt and pepper,
Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side

Note: If you are making the slaw ahead of time add the apples just before you are ready to serve since they will turn purple b/c of the cabbage.

**I used red cabbage, a Gala apple and omitted the tomatoes and red onion only b/c I didn't have them

I've been on a healthy eating kick lately and this recipe was light, refreshing and hit the spot. The fish in my mind somehow makes up for the strawberry-rhubarb crumble I've had everyday for the past three nights. Luv it when I can justify things in my mind - as I dig into another bite while I'm typing this.

I decided to make this recipe because the ingredients sounded so interesting. Kiwi and cilantro blended together - how could that be good, right? But it was. It tastes very similar to salsa verde or chimichurri but more complex since it's sweet and spicy. This sauce would be great over chicken or meat as well. A good variation on this dish would be to eat all the components together wrapped up in a taco. But if you're watching your carbs, this was equally delicious without the starch. The succotash was really flavorful too and tastes like you're eating something straight from the farmer's market. Overall, this meal was yummy, healthy and delightful.


Tilapia with Fresh Cilantro Kiwi Chutney
Adapted from Bon Appetit
4 servings

1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk* (I used Taste of Thai Lite Coconut Milk)
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile (I used half a jalapeno with a little bit of the seeds)
4 6- to 7-ounce mahi-mahi fillets
Ground cumin
1 tablespoon extra-virgin olive oil

Preparation
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. If chutney is too spicy, add more pureed kiwi and sugar. Sprinkle fish with salt, pepper, and cumin. Heat oil in cast iron skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.

*Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

***If you'd like the recipe for the succotash salad, click here

This was my second time making paella and I thought I'd try a different recipe this time. I found this recipe after watching Bobby Flay's Paella throwdown and it was the winning dish. The flavor was quite tasty but I ran into some difficulty with the cooking method. Since the entire dish is cooked on the stove top I found all the ingredients at the top of the pot did not fully cook so I had to throw the whole thing in the oven for an extra ten minutes covered with the lid. But even then the rice on top didn't finish cooking. I was afraid the dish would dry out if I continued cooking it, so I cut my losses and ate around the "al dente" rice. While the flavor was good I think next time I'll use the cooking method from Cook's Illustrated paella instead. Therefore, the following is a hybrid of the two recipes taking the best of both worlds.


Gerard’s Paella
• 1/4 cup olive oil
• 1 1/2 head garlic, with cloves detached but not skinned
• 2 red peppers or piquillo peppers (cored, seeded and sliced)
• 1 lb chicken, preferably legs and thighs with bone in (I used skinless, boneless, breasts
• 1 lb Spicy Italian chicken sausage (I bought mine from Henry's Farmer's Market)
• 2 yellow onions, chopped
• 1 (16 ounce) can diced tomatoes
• 3 cups chicken stock (Imagine Organic Chicken Stock from Henry's)
• 1/2 teaspoon saffron threads, crushed
• 1 1/4 teaspoon smoked paprika (Spanish)
• 2 cups short-grain rice (uncooked)
• 1/2 cup frozen peas
• 16 large shrimp (21/25 count)
• 2 6 oz lobster tails
• 2 lemons, cut into wedges, for garnish

Directions
Split lobster tails down middle and remove flesh and cut into bite size pieces. Season shrimp and cut lobster pieces with salt and pepper and refrigerate.
1. Heat the paella pan (or any large, flat bottomed saute pan) over medium-high heat, add olive oil, garlic and peppers season with salt and peppper. Saute peppers until peppers start to blister. Season with salt and pepper
2. Remove peppers, cut into 1 inch pieces and set aside.
3. Remove casing from sausage and add sausage to pan – season with salt and pepper and cook almost all the way through then set aside and cut into bite size pieces. Add chicken season with salt and pepper to pot and cook until golden.
4. Add the onions and saute until translucent.
5. Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.
6. Add the sausage, tomatoes and the stock and reduce the sofrito base down for about a half hour.
7. Meanwhile, pre-heat oven to 350F and adjust oven rack to lower middle position. Taste the sofrito and adjust seasoning with salt and pepper. Stir in the rice, cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes
8. Remove pot from oven (close oven door to retain heat). Uncover pot; Add the bell peppers, peas and scatter shrimp and lobster over rice. Cover and return to oven; cook until shrimp and lobster are opaque, 15-20 minutes.
9. Finish dish with squirts of lemon and serve with lemon wedges.

My nephew came into town so I thought I'd make a healthy dish and served up some salmon burgers. We had the entire clan over and feasted on a ton of food. As you can tell lobster and I have been on a fish cooking frenzy lately. I love eating fish but I rarely cook it at home for some reason. But from now on, times are a changin'!! There will be many more seafood recipes on the Num Num and to kick things off right, these salmon burgers were delish! The salmon burgers on their own were pretty good but once you eat it with all the other components together it takes them over the top. Everyone at the table enjoyed them as well because it was pretty quiet and all you heard were a lot of oooh's and mmmms :)

Salmon Burgers with Soy Mayo and Sesame Slaw
Makes 6 burgers
Photo and recipe from here

Salmon Burgers
2.5 pounds salmon fillet, skinned, pin bones removed
2/3 cups panko (Japanese bread crumbs) or other dried bread crumbs
1/3 cup minced scallions
2 tablespoons finely chopped fresh cilantro leaves
2 2/3 teaspoons minced fresh ginger
1 egg, lightly beaten
1 1/3 teaspoon sambal oelek chili paste
1 1/2 teaspoon minced garlic
1/2 teaspoon salt
2 teaspoons soy sauce

Directions
Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/3 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.
**I added a couple more tablespoons of soy sauce, salt and some Tony's Creole Seasoning to add more flavor


Soy Mayo
1/4 cup soy sauce
1/4 cup sugar
3/4 cup mayonnaise OR substitute 1/2 the amount with greek yogurt

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers.
**I ended up adding more of the soy-sugar mixture until I was happy with the taste


Sesame Slaw
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion (thinly slice and soak in ice water for ten minutes stirring once or twice if it is a strong tasting onion)
1/3 cup thinly sliced scallions
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons peanut oil
3 tablespoons unseasoned rice wine vinegar
2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon toasted sesame seeds
1/2 teaspoon Kosher salt
Couple pinches of sugar (optional)
6 sesame rolls or other soft hamburger buns, for serving

Combine the purple and green cabbages, remaining 1/3 cup of scallions, the red onion, 2 tbs of the peanut oil, rice wine vinegar, 2 tablespoons cilantro, sesame oil, 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Season with more salt if needed and add couple pinches of sugar if slaw tastes too acidic. Refrigerate while you prepare the burgers. Try to prepare the coleslaw a few hours in advance so the flavors meld together. The longer it sits, the better. Just before serving taste again and adjust seasonings.

To prepare burgers:
Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.

Blackened fish


I must tell you about these amazing tacos!! Mexican food and I never really got along but if Mexican food tasted like this, I would eat it all the time...ALL THE TIME! These are not your greasy, fatty, full of lard kind of tacos. Oh no, these are made with fresh tilapia fish and kicked up a notch with a spicy blackened rub, tangy corn and topped off with a sweet and salty salad. With all those flavor combinations, it literally is a party in your mouth...makes you want to do the happy dance. These tacos are not only delicious, but they're healthy for you too. I hardly used any oil and flavored the corn with non-fat plain greek yogurt instead of creme fraiche. I know it sounds weird to cook with yogurt - I thought so too, but the flavor wasn't as strong and tangy as I thought it would be. It just added an extra element to the dish. I also learned a cool trick from another blog and made some hard taco shells too. You simply put however many tortillas you want to eat and wrap them in a damp paper towel and zap them in the microwave for 30 seconds. Once they're pliable put them in a pre-heated 450F oven and slide out the middle rack. Then drape the tortilla between two grates and bake until they become nice and hard and they'll turn out just like the ones in the photo.

Lobster was going nuts over these tacos too. At one point we were almost fighting over one of them and I thought I was going to have to take him out and stab his hand with my fork.

I served these with a grilled corn salad, grilled onions and stuffed them inside the taco shells too. Also make sure you squirt some lime over the top of your tacos because it adds a nice bit of freshness and really makes them POP!! Next time I would also serve these with black beans, rice and pico de gallo to round out the meal. You must try these! Hope you enjoy them as much as we did.


Fish Tacos with Mango and Jicama Salad
Adapted from Cooking Light March 2009
Serves 4

Salad
3/4 cup (3-inch) julienne-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup sliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar (may not need sugar if mango is ripe)
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon salt
dash of black pepper

Mix all the ingredients together in a bowl and adjust seasonings to taste.


Blackened Tilapia Fish
Adapted from all recipes

1 pound tilapia
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
1 tsp garlic powder

Directions
1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Rub fish all over with spices so every bit of the fish is seasoned. Heat a heavy cast iron pan on high heat until extremely hot, about 5 minutes. Sear and cook fish on both sides until opaque and flaky which will probably be a few minutes per side.

To prepare soft tacos preheat oven to 250 degrees and wrap a stack of tortillas in a damp paper towel in a casserole dish and cover with a lid. Place in oven for 20 minutes.


GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA – 2 SERVINGS
Adapted from Bobby Flay

• 2 ears fresh corn , husk on
• Canola oil
• Salt and freshly ground black pepper
• 2 tbs to 1/4 cup non-fat plain greek yogurt
• 1/2 lime juiced and zested
• 2 teaspoon ancho chili powder
• 1 tbs chopped fresh cilantro leaves
• 2 tbs crumbled feta or cotija cheese

Directions
Pre heat oven to 350F. Place corn on sheet pan and roast for thirty minutes or heat an outdoor grill to high and grill corn until charred on all sides, 10 or so minutes. Remove from the oven and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

**For this recipe I eye-balled most of the ingredients and seasoned for taste. I ended up using a lot more chili powder, salt and cheese.

This weekend was my favorite niece's second birthday. To celebrate, white man made his family's famous seafood gumbo. You may remember him from this post. I've been looking for a gumbo recipe to try but after eating his, the search is officially over. This gumbo was LEGIT. It was soooo good that for this post, and this post only, will I refer to him as GENIUS WHITE MAN. I'm even writing it in CAPS to emphasize the yummyness behind this dish AND maybe because he gave me the recipe.

The recipe itself is not that difficult however making the roux was quite a daunting task. I was tired from just watching him. You're literally stirring the roux non-stop for about thirty minutes until you achieve that dark brown color gumbo is known for. If you think risotto is difficult, do not attempt to make a roux. However if you do decide to make gumbo, this step must not be skipped since it gives the dish such a deep rich flavor that takes your taste buds to an entirely new level. Since this is his family recipe, I am sworn to secrecy and cannot share it with all of you but must hoard it all for myself. Who knew it would be such a benefit to have a Texan round eye for an in-law. Thanks GENIUS WHITE MAN :)

Today, the NuM NuM became my nemesis. Well, not really, I'm the &%@#*& moron who tried to re-arrange things on my blog and deleted fifteen of my ALL TIME FAVORITE recipes...ALL TIME!!! I was seriously on the verge of tears until I somehow found a "feed" which archived my old blog entries. I've just spent the last hour and a half recovering my old posts. Maybe I wouldn't have been that depressed if I'd lost some recipes that weren't classified as "favorites," but we're taking about THE BEST of the best of the best of the NuM NuM. Thank the LORD the NuM NuM is back and running...I know your lives wouldn't have been the same either. If only I worked and cared about my full-time job as I do my blog :)

Anyway, on a happier note tonight's recipe was NUM! I've never made any type of burger aside from a meat burger so tonight was a nice change. It was healthy, light, and most of all it didn't have that strong fishy taste salmon can sometimes have. The aioli, which is basically a fancy word for any type of seasonings added to a mayo, gave a nice clean flavor to the burger as well. I improvised with the recipe a bit b/c after I made my "tester" patty, I found the fish a little bland so I added more soy sauce, lemon juice, pepper, and Tony's Creole Seasoning. The Creole Seasoning added the final POP to the dish and it wouldn't have been the same without it. After the fish finished grilling I squirted a bit of lemon juice for freshness. This meal came together fast and was the perfect meal for a weeknight.

Salmon Burgers
Adapted from Paula Deen
1/2 cup red bell pepper, diced
6 tbsp. panko bread crumbs
2 cloves of garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1 1/2 tsp. soy sauce
1 tsp. fresh lemon juice
1/4 tsp. salt
1-2 tbsp. vegetable or canola oil

For the cilantro mayo:
1 clove garlic, chopped
1/2 cup mayo
1/2 cup cilantro minced
Dash of cayenne pepper
Squeeze of lemon juice

For serving:
Burger buns OR english muffins
Green lettuce
Sliced red onion
Sliced tomatoes

Directions:
In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon. In a small bowl combine the egg white, soy sauce, lemon juice and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into four equal patties.
To make the cilantro mayo, combine all the ingredients in bowl until well combined and smooth. (I just mixed it by hand)
Lightly coat a grill pan or skillet with 1 tablespoon of the oil. Heat over medium-high heat until hot. Cook the patties about 3-5 minutes per side, until cooked through.
Place the burgers on the buns, spreading one side of the bun with the cilantro mayo. Top as desired with lettuce, onion and tomato.

In celebration of lobster and I purchasing our first home, "we got a hooouse, we got a hooouse" (you have to imagine me doing the cabbage patch to get the full effect) I thought I'd celebrate by posting one of my ALL-TIME favorite recipes (no time to cook, must go furniture shopping!!) This is perfect for a light, summer meal. Garam Masala is an ingredient I'd never used before, but now it is one of my favorite spices. I love ALL food that has lots of strong flavors and this is IT. It's similar to curry but kicked up about ten notches with a fragrant mix of nummy goodness, cumin, corianer, cinnamon...you get the idea. The couscous in this recipe is amazing. All those aromatics sauteed together with the garam masala and vinaigrette just makes it all come together and it is numnumnum. The halibut is simply flavored with olive oil and S&P. You'd think just using S&P would make it bland, but the halibut is so clean and fresh that's all it really needs. When you get a good sear on the halibut, it's a nice contrast and balance to the bold flavors of the couscous.


Recipe and photo from this site.

Seared Alaskan Halibut and couscous salad – 4 servings

4 6oz alaskan halibut fillets
4 tbsp canola oil (I used EVOO)
kosher salt and freshly cracked black pepper

Preheat a heavy-bottom skillet over medium-high heat. Add the canola oil to the pan. Season the halibut liberally with kosher salt and freshly cracked black pepper. Once the skillet is hot, place the fish into the oil serving-side down. Cook the alaskan halibut for about 5-6 minutes per side, until the fish is just cooked through. Remove the halibut from the heat and allow it to rest for a 5 minutes before serving.



Couscous Salad with Citrusy Garam Masala Vinaigrette
1 cup couscous
3 dried apricots, chopped
1/8 cup dried sweetened cranberries
1 cup boiling water, salted
1 small onion, diced
1 medium carrot, diced
1/2 bulb fennel, diced
1 1/2 tbsp canola oil
1/2 red bell pepper, diced
1/3 cup fresh mint leaves, roughly chopped
1/4 cup slivered almonds, toasted
kosher salt and freshly cracked black pepper

For the vinaigrette:
1 1/2 tbsp honey
juice and zest from 1 lime
juice and zest from 1 lemon
1 tbsp garam masala (homemade or store bought)
1/4 cup olive oil

Place the couscous, apricots, and cranberries into a heat safe mixing bowl, preferably metal. Pour 1 cup of boiling water over the fruit and couscous. Seal the mixing bowl with plastic wrap to allow the couscous to cook and the fruit to plump. Allow the couscous to sit for twenty minutes, until all of the water is completely absorbed.

Preheat a pan to medium heat. Add 1 1/2 tbsp canola oil to the pan. Once the pan is hot add the onion, carrot, and fennel. Saute the veggies over medium heat for 10-15 minutes until tender, stirring occasionally.

While the couscous cooking and the veggies are sauteing make the vinaigrette. Add the honey, lemon and lime zest and juice, and garam masala to a mixing bowl. Whisk the ingredients together until thoroughly blended. Begin drizzling in the olive oil while continuing to whisk constantly to form an emulsified vinaigrette. Set the vinaigrette aside until the couscous is finished.

Once the couscous has absorbed all of the water, remove the plastic wrap. Fluff the couscous with a fork. Add the sauteed veggies, diced red pepper, mint leaves, toasted slivered almonds, and vinaigrette to the fluffed couscous. Toss the salad until all the ingredients are thoroughly combined and everything is coated with the vinaigrette. Taste the salad, then season as necessary with kosher salt and freshly cracked black pepper. Serve warm or chilled.

Tonight lobster and I had a few friends over for dinner. I was especially excited b/c I had new guinea pigs to exeriment on :D I tried a couple new dishes and they were both a hit!! I made paella using my dutch oven and served a jicama mango slaw on the side. I love paella and have always wanted to re-create it at home. While searching for a recipe, there were so many on the Internet that it was difficult to choose just one. But, since I'm a hard-core Cook's Illustrated fan, I decided to try theirs and was satisfied with the results. Although, next time I make it I'm going to have to tweak it a bit. Since I was more concered with how the dish presented when I brought it to the table...I wanted to get some ooohs and aahs, I wasn't able to adjust the seasonings with any salt and pepper. Therefore, although the dish was good, I thought it could use a little more POP. However, the dish could have been lacking in flavor b/c I used a different sausage then what the recipe called for. Since my friends don't eat red meat or pork, I used a spicy green chile turkey and chicken sausage from Ralphs which I thought would be a good substitute for the chorizo. Even though it had a nice kick to it, nothing beats the flavor or spicy, smoky, yummy, fattening chorizo. Also, next time I'll have to forgo presentation and mix all the ingredients in the end together and adjust with some S&P. Anyway, this dish was still a winner and everyone left with full bellies and smiles on their faces. It was an entertaining night of glutinous eating and drinking...and now it's 2 a.m. and I'm blogging instead of sleeping. Geek! The following recipe is from cook's Illustrated but altered a bit to my liking.

Paella - 6 servings
Cook's Illustrated
2-hours cooking time from start to finish

INGREDIENTS
3/4 pound extra-large shrimp (about 15), peeled and deveined
olive oil
8-9 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 pound boneless, skinless chicken breasts
1 red bell pepper , seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo , sliced 1/2 inch thick on the bias (see note)
1 medium onion , chopped fine (about 1 cup)
1 can (14 1/2 ounces) diced tomatoes , drained, minced, and drained again (I used Hunt's petite diced tomatoes)
2 cups Valencia rice or Arborio
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads , crumbled
1 bay leaf
1 6 oz lobster tail, split tail in half and cut into 1/2 inch slices
1/2 cup frozen green peas
2 teaspoons chopped fresh parsley leaves
1 lemon , cut into wedges, for serving

INSTRUCTIONS
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp and lobster, 1/4 teaspoon table salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken with salt and pepper; set aside.
2. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside. Cut into 1-inch pieces when they have cooled
3. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
4. Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes. Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp and lobster over rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are lobster opaque, 15-20 minutes.
6. Let paella stand, covered, about 5 minutes. Discard bay leaf if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

Light, healthy and yummy. I changed the recipe just a little bit b/c I wanted to use the extra tomatoes we had lying around. The original recipe called for canned tomatoes but I roasted mine instead. Roasting the tomatoes brings out their sweetness since they usually taste pretty bland during the winter months. The sauce for this recipe would be great for any pasta dish as well if you wanted to forgo the shrimp. After cooking the shrimp in the oven, I'm realizing I'm not a fan of cooking the shrimp this way either. I feel like it changes the taste and makes them taste like they're boiled instead of roasted. Next time I'll have to grill them first and then add them to the sauce after its been in the oven.

Baked Shrimp with Tomatoes and Feta – 2 servings
Recipe courtesy of Ellie Krieger

• 1/2 tablespoon olive oil
• 1/2 medium onion, diced (about 3/4 cups)
• 2 cloves garlic, minced (about 1 teaspoons)
• 1 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices or 3/4 lb tomatoes on the vine or Roma tomatoes
• 1/8 cup finely minced fresh flat-leaf parsley
• 1/2 tablespoon finely minced fresh dill
• 1/2 pound medium shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese (about 3 ounces)

Cut tomatoes in half and roast in 400F cut sides up sprayed with pam, S&P, and a drizzle of balsamic vinegar for 35 minutes on top rack until nicely browned and caramelized. Then dice and set aside in a bowl. Increase oven temperature to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and feta taste to season with salt and pepper. Then add shrimp on top and bake until the shrimp are cooked through and cheese melts, about 12 minutes.

The picture of the salmon did not come out very good so I decided to post the photo of the otsu instead. This salmon is a great "go-to" meal during the week. It's easy prep, flavorful and takes minimal effort. Since it comes together so quickly I think I'll be making it again when I'm having one of my lazy cooking days.

I served the salmon with the highly blogged "otsu" dish that is surfing around the Internet. I wanted to see/taste what all the hype was about. It's definitely different then the "traditional" Japanese soba dish we're accustomed to. There's a lot of flavors going on in this dish and it hits your palette in many different places. You get a salty, tangy, spicy kick all in one bite. Lobster didn't care for it too much but I didn't mind it and think it would be refreshing to eat on a hot day. Perhaps not so much in February on a rainy night :)

I did however pick up a new trick from making this dish. I cooked the tofu on a non-stick dry skillet and it literally took me about half an hour to brown it on all four sides. But the end result was a firm and bouncy piece of tofu that tasted fried, and it's always nice to eat healthy "fried" food. So was the otsu worth all the hype? Nay. It wasn't bad, just not spectacular but it was fun to finally make it. If you would like to try it for yourself, you can find it here.

Asian grilled salmon – 4 servings
Adapted from Barefoot Contessa

• 2 tablespoons Dijon mustard
• 3 tablespoons good soy sauce
• 6 tablespoons good olive oil
• 1/2 teaspoon minced garlic
• 2 lbs salmon

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled

**I only made half the marinade and it was enough for the entire dish. Definitely brush the marinade over the salmon when it's done b/c it gives it lots of flavor.

Crab cakes...num, dill sauce...num, broccoli...num, shrimp...eh. This dinner was a group effort between lobster and I. He made the yummy dill sauce and removed the gross veins from the shrimp-I get squeemish, and I made the crab cakes and broccoli. This was a great light meal to start off the new year right. These crab cakes were a healthy treat because they were not fried but baked in the oven. Also, there's very little mayo in the recipe and the mayo I did use was light so we saved some calories there. They had a good crab to breadcrumb ratio, more crabby then just eating straight up breadcrumbs. However, next time I make them I will have to remember a few things. I should omit the last bit of salt to the panko. When I tasted the crab mixture it was pretty salty already due to the crab, so it really didn't need the extra salt in the panko. Also, when I tried to form my cakes they would not stay together so I had to add a little more panko to the mixture and that helped them stay together.

Now for the roasted broccoli with shrimp, this is my new favorite way to eat broccoli. Roasting the shrimp didn't really do much for me, but roasting the broccoli is nummmmmmm. The edges get nice and brown and caramelized and it brings out a nuttyness that you wouldn't get from steaming or pan frying...you must try it!! This is my second time making the recipe and I pretty much follow it to the T, but I don't use nearly as much olive oil as the recipe calls for. I just drizzle a tiny bit over the vegetables and spray them with pam so the seasonings will adhere to them. Also, I just eyeball the S&P, lemon zest, and amount of juice I squirt over the lemons, so it's easy peezy.

Crab cakes
Makes 4 crab cakes
Adapted from here

1/2 pound jumbo lump crabmeat, picked over and coarsely shredded (I used king crab legs)
1 1/2 tablespoons low-fat mayonnaise
1/8 cup minced fresh chives
1/2 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/4 cup panko (Japanese bread crumbs)
1/2 tablespoon unsalted butter
1 garlic cloves, smashed
1/4 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/8 teaspoon salt

Put oven rack in middle position and preheat oven to 400°F.
Stir crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until thoroughly combined.
Melt butter in a medium skillet over moderate heat, add garlic and cook, stirring, until the garlic is golden and starts to smell garlicky, about 2 minutes. Add herbes de Provence, salt, and remaining panko and cook, stirring, until golden brown, about 6 minutes. Discard garlic.
Form crabmeat mixture into four small patties, and carefully turn each patty in the crumb mixture until it is coated. Transfer to a baking sheet. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.


Roasted Broccoli with Shrimp
Serves 4
Adapted from here

2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving


Lemon Dill Sauce:
Adapted from here

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills

**Herb-grilled lobster with grilled zucchini and a zucchini fritter

For Christmas Eve, I had lobsters with my lobster :) We had a lobster cook off!! We each cooked two lobster tails however we wanted and then we would decide who's dish reigned supreme. I made my lobsters in a white wine broth while he flavored his with an herb-butter and grilled them on his dalmation outdoor grill. And the winner was...that would be the person writing this blog :) Well, he did come in second though...out of two but who's keeping tabs.


**Lobster in white wine broth

For the zucchini fritter I grated one zucchini and squeezed out all the excess water from it and seasoned with salt and pepper, some feta cheese and green onion. I then sprinkled the top with some flour and one egg white to help bind the whole thing together. I got lazy and made three huge ones so the outsides were crispy but the insides were mushy. Next time I will make them much smaller so it's one even layer and crunchy all the way around.

Lobsters in a White Wine Broth (serves 2)
Adapted loosely from here

1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
2 lobster tails
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
lemon wedges
salt and pepper to taste
Crusty French bread

Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and lobster tails. Cook for 2-3 minutes per side until the shells turn pink and lobster meat feels firm to touch. Remove the lobsters to a serving plate. Add parsley to broth, season with S&P. Serve with a lemon wedge and some crusty French bread.

This was an easy, light, healthy meal. If you notice, there is no picture attached b/c I burned the top of the salmon :( therefore, it was not worthy. Nevertheless, minus the black charred bits this was delicious. I found both of these recipes on this website and it did not disappoint. This meal comes together in a flash and is great for a weeknight meal. Plus it feels healthy so you can eat more :) OR do what I do and eat cookies since you've saved all those calories from eating healthy. Makes sense to me in my little world.

I only marinated the salmon for two hours so I would recommend marinating it the full 4-6 hours next time. Think I'll try it on a milder fish too so I can taste the flavors more. Since salmon is so meaty it can distract you from the other flavors sometimes...goodness, I am becoming a blogging nerd.

For the green beans I did not need to use a lot of oil since I cooked them on a non-stick skillet. I added mushrooms b/c I had some leftover and omitted the sriracha sauce b/c I didn't have any on hand. It was still just the right amount of heat. I also eyeballed the amount of sauce to pour over the green beans and didn't use the entire amount. Enjoy!


Grilled Firecracker salmon

2 (4 ounce) fillets salmon
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon green onions, chopped
3/4 teaspoon brown sugar
1/2 clove garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sesame oil
1/8 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. (can also re-heat marinade bring up to boil then simmer 5 minutes an drizzle on top)

2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Nutritional Information
Amount Per Serving Calories: 307


Spicy green beans - 2 servings

2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3/4 pound green beans
4 scallions
3 medium cloves of garlic
1 teaspoon of Sriracha (more or less depending on your tolerance level) I use more because I like them spicy!

*Note-Make sure everything is prepped and ready to go before tossing anything in the pan. It will take just a few minutes to cook everything. It will go by quickly.

1 .Combine the soy sauce, white vinegar, sugar, Sriracha and red pepper flakes in a bowl and whisk until combined.

2. Mince the garlic, and cut the scallions however you see fit. I like the diagonal cut, but that’s just me.

3. Place the iron skillet over high heat for at least 5 minutes.

4. When everything is chopped and ready, toss in the oil, swirl until it coats the bottom of the skillet, and add the green beans. Cook until they are tender, about 4 minutes, stirring every 30 seconds or so. It will look like you’re murdering them, but be patient. It will work.

5. Dump in those neatly cut scallions and cook until they are gnarly. About another 4 minutes, stirring every 30 seconds.

6. Add the garlic and cook just until it becomes fragrant, about 5 to 10 seconds. Then add the soy sauce mixture. Cook for another 20 seconds or so, and then turn off the heat, and plate.