hello fellow foodies,
i hope you all had a great weekend full of delicious foods, i certainly did. friday night we had tapas at forte including bacon wrapped chorizo stuffed dates, shrimp cocktail, pizza, crab cakes and the mediterranean tapas- i enjoyed everything except the pizza which had roasted pork on it that somehow acquired a gamey taste. saturday i was pleasantly surprised by the succulent burger with grilled onions, pickles, ketchup and mustard that i had at five guys and sunday we dined at zingermans- my food mecca (i acquired some tasty peppercorn cow’s milk cheese that i plan on incorporating into a recipe this week-stay tuned) and slow’s bbq-some of the best pulled pork and mac n’ cheese i’ve ever had.
i had full intentions of posting a mahi mahi recipe for you today that i’ve been working on and made saturday night, but it still is not blog-worthy so i shall continue working on it and will post later. to hold you over, i have posted recipes for the 2 sides that i served with the mahi- enjoy.
julienned veggie stir fry
serves 4 as a side or 2 as an entree
ingredients:
1 carrot
1 zuchini
1 yellow onion
1 yellow pepper
ginger
garlic
sesame oil
salt
pepper
cayenne pepper
chili powder
directions:
julienne the carrot, zucchini, yellow onion and yellow pepper and set aside, then mince about 1 tablespoon of ginger and mix with 2 cloves of minced garlic. in a medium fry pan, heat 2 teaspoons of sesame oil and then add the minced garlic and ginger and sauté over medium for 2-3 minutes. then add the julienned vegetables and toss to coat in the oil and ginger/garlic mix, cook over medium heat for about 10-12 minutes and season with salt, pepper and a pinch of cayenne pepper and chili powder. you could easily add tofu, shrimp or chicken to this dish and serve it as a main entree. i used it as a bed for my mahi.
wasabi mashed potatoes
serves 4
ingredients:
3 pounds of yukon gold potatoes peeled
1.5 sticks of butter
¼ - ½ cup of milk
1-2 tablespoons wasabi powder
1 teaspoon salt
pepper to taste
directions:
peel and quarter the potatoes and place them in a pot of boiling water with a pinch of salt, heat until the potatoes are tender when pierced with a fork, about 25 minutes. then, mash with the butter and wasabi powder- add 1 tablespoon of wasabi powder at a time and then test for the level of spiciness that you desire, then slowly add the milk and be cautions not to over-liquify the potatoes. then add 1 teaspoon of salt and pepper to taste.
p.s- it’s restaurant week in birmingham this week- so it’s quite possible that i may be spending more time out acquiring inspiration than in the kitchen:)
Thank you so much for letting us know this recipe of veggie stir fry and wasabi mashed potatoes. It looks good and yummy. I have a plan to cook this one later and I know my husband will definitely like this one. By the way, Can you post a Shrimp Stir Fry here? I'll wait your response. Keep on sharing!
ReplyDeleteHelen- so glad you are interested in the recipes. I think you could easily turn this recipe into a shrimp stir fry by pushing the vegetables to the side after they've cooked and adding some olive oil to the pan, then add some raw peeled and deveined shrimp- toss the shrimp until quite pink and cooked through- about 5 minutes (I test all my fish/meat with a meat thermometer to make sure it is cooked though). You could then add a splash of soy sauce and a little garlic and serve it over a bed of basmati rice.
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