Wednesday, November 10, 2010

Cajun salmon soft tacos with tomato-avocado salsa

This is one of our old favorites, perfect for when you don't want to cave in to crappy take-out, but just don't have the time or patience to spend more than a couple minutes cooking. It's so simple, it feels silly to write a recipe. So, I won't - I will just tell you what to do. Get a couple of salmon fillets and season them liberally with Cajun seasoning (we like Tony Chachere's the best).

Dice up a tomato, an avocado, a serrano chili (or whatever kind of hot pepper you like), and a little red onion. Combine in a bowl, season lightly with kosher salt and freshly ground black pepper, and squeeze in the juice of one lime. Mix thoroughly. I like to do this immediately upon getting home, then I cover with plastic wrap and let all the ingredients get acquainted in the fridge until dinnertime.

Heat a drizzle of olive oil in a non-stick skillet and cook your salmon, flaking it apart with the spatula as it cooks. This will take like 5 minutes, start to finish. Once it's just cooked through, transfer to a serving dish. In the microwave, warm up some tortillas of your choice (I like La Tortillas) wrapped in a kitchen towel for 30 seconds. Flap out a nice little tortilla on your plate, top with steaming salmon, and adorn lovingly with tomato-avocado salsa. 

Serves as many as you like, just scale up. Takes minutes.

Tuesday, November 2, 2010

Beef broccoli over jasmine rice

This may be surprising, but I don't often attempt to cook Asian cuisine. [Correction - I don't often attempt to cook Asian recipes that are *supposed* to taste a distinctive way. I do actually cook with Asian flavors all the time. Resume post!] I just feel like it's always missing something, I can never get it quite right - kind of like how I'll ask my mom for the recipe to make a Trini dish, and she'll describe it and I'll write it down explicitly, but mine never turns out as good as hers. Then one day I'll watch her make it she'll add in all kinds of other stuff and say, "Oh, didn't I mention that? Yes, you must add some of that. Well, I don't always add that, but today, I am."  And it always turns out better than mine. Job security, Mom.

Anyway, I've got Thai green curry and a simple little shrimp and cashew stir fry down pat, so it's time to branch out. Beef broccoli, y'all. The American Chinese-take-out staple. And really, it was quite easy and turned out pretty good. A little ginger-heavy, even for ginger people like us, so be careful - the ginger and garlic cook only very briefly so retain most of their pungency. Use a light hand.