It’s been a while since I’ve done this, so here are five bites from my kitchen that didn’t quite make it onto the blog with a full recipe.
Hainanese Chicken Salad – The weather in NYC has been witheringly hot and I’ve been turning a lot to salads with meat in them to keep my stomach sated during the evening hours. This is a quick salad made with Hainanese style poached chicken and a ginger scallion dressing. I developed it for Good Bite’s Weeknight Meals: Delicious Made Easy a cookbook which will feature ten of my recipes when it comes out next year.
Beet Steak – Not the most conventional pairing, but I had a bone-in ribeye, a roasted beet, and some feta sitting in the fridge, and it reminded me of a burger I once had with feta and a pickled beet. I made a little salad out of the beet along with some vinegar, garlic, salt and sugur and it made for a nice relish-like accompaniment for the steak.
Kibinago Sashimi – I was in Mitsuwa a few weeks ago and saw some beautiful bluish silver sashimi I didn’t recognize, so of course I went ahead and tossed it in my cart. I got home and did some research, and it turns out Kibinago is a type of baitfish called Slender Sprat in English. It’s such a small fish, everything from the sparkling silver skin to the tail are edible, and the translucent meat has a firm texture with lots of umami. I whipped up a sweet and tangy sauce with miso, yuzu juice, sugar, and Japanese hot mustard to go with the fish and the pairing was divine.
Schnitzel with Avocado and Capers – This might sound like an odd combo, but I’m convinced that Avocado (like bacon) goes with just about everything. The rich silky texture is such a nice contrast to the crispy schnitzel, and the creamy flavor is a nice compliment to the tart, briny capers. I didn’t have any breadcrumbs, so I just used some matzo meal instead. It wasn’t quite the same as breadcrumbs, but it worked. Check out my recipe for Wiener Schnitzel.
Sugar-Free Vegan Grapefruit Jelly – Okay, I know it doesn’t sound too appetizing, but it was good. I pureed some fresh grapefruit and a bunch of red grapes, strained it, and set it using agar jelly. The “cream” on top is just some plain coconut milk. That’s it. No sugar, gelatin, gluten, food coloring, or anything else you might be allergic to. If I were to make this again though, I’d probably take the time to clarify the juice so it’s transparent.