Korean Beef Rice Bowls

Korean Beef Rice Bowls

 

 

Cod Cakes

Original Recipe

INGREDIENTS

  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 1 pound cod fillets, or other white flaky fish
  • 2 tablespoons unsalted butter
  • 2 ribs celery, trimmed, peeled and diced
  • 1 medium-size yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 heaping tablespoon mayonnaise, homemade or store-bought
  • 2 teaspoons Dijon mustard
  • 2 eggs
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
  • 1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
  • ½ bunch parsley, roughly chopped
  • ¼ cup neutral oil, like canola

PREPARATION

  1. Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  2. Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  3. In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  4. Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  5. Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Ricotta and Spinach Pork Rolls

http://theitaliandishblog.com/imported-20090913150324/2013/1/29/pamela-sheldon-johns-pork-rolls-stuffed-with-ricotta-and-spi.html

Ingredients:

  • 8 ounces fresh spinach, steamed and finely chopped
  • ½ cup whole milk ricotta cheese
  • sea salt and freshly ground pepper
  • freshly grated nutmeg
  • 1 pound boneless pork loin, sliced into 8 pieces
  • 8 thin slices pancetta
  • ¼ cup extra virgin olive oil
  • 1 cup dry white wine

Instructions:

In a medium bowl, combine the spinach and ricotta and stir to blend. Season with salt, pepper, and nutmeg to taste. Set aside.

Place a slice of pork between two pieces of parchment paper, and roll with a rolling pin until flattened to an even fitness, about an eighth of an inch. Repeat to flatten the remaining slices.

Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a quarter inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling, and pancetta.

In a large, heavy sauté pan, heat the olive oil over medium-high heat, and sear the rolls for about two minutes on each side.  Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.

Cornmeal Fried Porkchops

http://smittenkitchen.com/blog/2015/03/cornmeal-fried-pork-chops-goat-cheese-smashed-potatoes/

For the pork chops
6 boneless pork chops (about 3 ounces each)
About 3 cups buttermilk, whole milk if you can find it
Kosher salt and freshly cracked black pepper
2 cups yellow cornmeal
Cayenne pepper
Canola oil (or high heat safflower or sunflower, what I used) for shallow-frying

For the potatoes
3 pounds small-to-medium red potatoes
Kosher salt
1 cup half-and-half (or 1/2 cup milk plus 1/2 cup heavy cream)
6 ounces soft goat cheese
8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, diced and chilled
1/2 cup finely sliced fresh chives
Freshly ground black or white pepper

Marinate the pork chops: Pound each pork chop (using a meat pounder or, in a pinch, I’ve also used a cast iron skillet, rather dramatically) between two pieces of plastic wrap to 1/8-inch thick. Place the chops in a container and cover them with the buttermilk. Cover and marinate at least four hours or overnight or in the refrigerator.

Prep the smashed potatoes: Put the potatoes in a large pot, cover with water and add 1/4 cup salt. Bring the water to a simmer over medium-high heat, reduce the heat to medium-low, and cook the potatoes until fork-tender, about 20 minutes for small potatoes or 30 minutes for medium ones; try not to let the water boil.

Cook the chops: Heat your oven to 200 degrees. Remove the chops from the buttermilk, discarding it and patting most of the buttermilk off the chops. Season the chops with salt and cracked pepper. Put the cornmeal in a shallow bowl and season it with salt and cayenne pepper. Dredge the chops in the cornmeal, gently shaking off the excess, and put on a large plate.

[Brock wants you to cook these in two large cast-iron skillets, using the oil in each only once, discarding it and putting new oil in for the next chop. I used one 12-inch skillet that fit two chops and reused the oil a couple times, but the downside of this is that it will pick up black bits that fall into the oil as it cooks.]

Heat a large cast-iron skillet over high heat. When the skillet is hot, add a 1/4-inch of oil to each and heat for 1 minute. Carefully place 2 pork chops in each skillet; do not shake the skillets or touch the chops for 1 minute. Reduce the heat to medium-high and cook the chops until golden brown, about 4 minutes. Carefully turn the chops over and cook until golden brown and crispy on both sides, about 3 to 4 minutes more. I found that my chops really wanted to stick on the second side, so slide a thin spatula underneath them to loosen them from the bottom of the pan before transfer the chops to a baking sheet and keep warm in the oven. Discard the oil the skillet if it gets too murky and repeat with remaining chops.

Finish the potatoes: When the potatoes are almost cooked, bring the half-and-half to a simmer in a small saucepan over medium heat. Drain the potatoes and place them in a large bowl. Using a wooden spoon, carefully smash each potato without breaking it apart. Pour the hot half-and-half over the potatoes; crumble the goat cheese, butter and chives over them then fold it together — I only did this once or twice, preferring to keep as many small pockets of goat cheese throughout as possible. Season with salt, if needed, and white or black pepper.

Serve: The potatoes and chops together. Repeat as soon as possible.

Serve with: Brock recommends that you serve these with a cucumber and pickled green tomato relish, which sounds like everything I want to eat right now, but I would have had to have had 3 1/2 pounds heirloom green tomatoes and gotten started on it two weeks ago (1 week for each pickling stage). I’ll be trying it out this summer. In a pinch, I wish I’d made these pickles instead.

Mushroom Alfredo Pasta Bake

http://pinchofyum.com/healthy-mushroom-alfredo-pasta-bake

  • 1 lb. whole wheat penne pasta
  • 1 head cauliflower (about 6-7 cups of florets)
  • 3 cups reduced sodium chicken broth, divided
  • ¾ cups milk
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic
  • 24 ounces fresh sliced mushrooms
  • 4 tablespoons butter, divided
  • 1 cup shredded Gruyere cheese
  • fresh sage, sliced into thin ribbons
INSTRUCTIONS
  1. Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
  3. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
  4. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
  5. Transfer to a deep 9×13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out – give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

Greek Tzatziki Chicken Salad

http://hostthetoast.com/easy-greek-tzatziki-chicken-salad/

  • ¾ cup reduced fat greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 medium cucumber, chopped
  • 4 cups shredded rotisserie chicken
  • 6 cherry tomatoes, quartered
  • ½ medium onion, chopped
  • 3 oz feta cheese, crumbled
  • ¼ cup kalamata olives, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons parsley, chopped
  • Kosher salt, to taste
  • 6 pitas, for serving

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