2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
1 pound green beans,washed and trimmed
1 pound mini sweet bell peppers, washed and sliced into rounds
1 serrano chile washed seeded and minced
1 lemon, juiced
1 package pine nuts
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large sauté pan, heat the oil and melt the butter. Add the beans and cook until almost al dente.
Add the remaining ingredients and cook, stirring often, until heated through and beans are al dente. Taste and adjust the seasoning with salt and pepper. Serve hot.
Harmony is the guiding principle behind this dish. Influenced by Thai cuisine, this mussels recipe is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something that is uniquely delicious. In less than 30 minutes, you can have a seafood feast that is just as good, if not better, than any sophisticated five- star restaurant.
2 Tablespoons coconut oil
1/2 cup Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
1/2 cup green beans, ends trimmed, sliced thin, cut into 1/2-inch pieces
1/2 cup red bell peppers,thinly sliced into 1-inch pieces
2 cloves garlic, grated
2 teaspoon fresh ginger, peeled grated
1 stalk of lemongrass, crushed
1/4 teaspoon crush red pepper flakes
1 teaspoon curry powder
One 13.5 ounce can unsweetened coconut milk
1/2 Tablespoon fish sauce (nam pla)
1 cup chicken stock
3 pounds Pei mussels, scrubbed, beard removed
Zest and Juice of 1 lime
1/4 cup fresh basil, roughly chopped
1/4 cup scallions, thinly sliced
1/4 cup cilantro, for garnish
Place a Dutch oven over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger,lemongrass, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk, fish sauce and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lime zest and juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.
Remove from heat and discard any mussels that did not open Remove and discard the lemon grass. Season with salt and pepper. Add the basil and scallions and stir to combine.Serve from Dutch oven into individual bowls, and garnish with cilantro.
Learning to cook ‘en papillote’ can be a challenge for the home cook. The French technique is accomplished by folding fish and aromatics in parchment paper while baking, as the steam creates a natural cocoon, locking in moisture and giving the fish a delicate fragrance. In this recipe, salmon fillets are cooked with Asian flavors using this French technique, while brushing the salmon with soy, honey and a spicy chile bean paste before roasting. The salmon is served alongside a fragrant sautée of crunchy green beans, snow peas, ginger and shichimi togarashi, your kitchen will smell almost as good as your meal will taste.
Ingredients: For the Salmon:
2 Tablespoons honey
2 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1/2 teaspoon doubanjiang chile paste*
2 teaspoons vegetable oil, plus more for brushing
2 teaspoons shichimi togarashi seasoning*
Two 6 to 8-ounce pieces salmon fillet
One 1-inch piece of ginger, peeled and finely minced
For the Green Beans and Snow Peas:
1/2 teaspoon olive oil
1/4 pound fresh green beans
1/4 pound fresh snow peas, topped and stemmed
1 Scallion, sliced on the diagonal
1 clove garlic, minced
1 teaspoon sesame seeds
Kosher salt, to taste
Ground black pepper, to taste
Shichimi togarashi, to taste
Preheat oven to 425 °F.
In a small bowl whisk together honey, soy sauce, vinegar, chile paste, ginger, salt, pepper and shichimi togarashi . Set aside.
Set two 15-inch squares of parchment on work surface. Brush both sides of the paper with vegetable oil. Place a salmon fillet in the center of the paper. Season with salt and pepper and pour the glaze over the salmon. Fold parchment over contents; pleat edge to seal, forming a half-moon. Bake on a baking sheet 20 minutes.
While the salmon is cooking, heat the olive oil a large saute pan over medium high heat. Add in the green beans and snow peas and stir to cook, uncovered, 3 to 5 minutes or until tender but still crisp.
Place the vegetables in a large bowl. Add the scallions garlic sesame seeds, and season with salt, pepper and shichimi togarashi . Drizzle with olive oil and gently toss to combine.
To serve the salmon, place the packet on a plate. Cut the paper with kitchen scissors to open the packet. Serve the green beans and snow peas along side and enjoy!
Doubanjiang chile paste and shichimi togarashi can both be purchased at Asian Markets. You can also make your own shichimi togarashi seasoning (click here for Homemade Shichimi Recipe).