Is direct communication such a alien concept? I can’t help you if I don’t know what you need, and I can only read minds occasionally.There is most definitely enough bullshit to deal with in life without over complicating things…..instead of putting up fronts, stating one’s needs would save everyone a lot of time. I read this article about how “ghosting” isn’t always a bad thing, because it helps people deal with rejection better than just being told “I ain’t into you/the conversation”, I think I’d rather have the truth, this is just one of the examples of the weird disconnect that technology has created in human interaction. Are we becoming a group of humans who can’t even communicate our feelings based upon the premise that the receiving end is too fragile to accept it?
Technology is great but don’t forget the whole point of living is sharing human connection, show up in real life and communicate how you feel, men, women, who ever you are…..I will use the words from Shania Twain’s 90’s hit, in regards to faux, online persona “That don’t impress me much”, try translating authenticity into it, now that’s the tough part.
Now without further adieu a no bullshit fish recipe:
Miso-glazed Halibut (serves two but easy to double)
2 -6 oz halibut filets
2 tsp. Sesame Oil
A few T. sesame seeds
1 recipe Miso glaze:
2 T. butter softened,I am obsessed with European style butter right now, so that is what I used. Yes there is a difference.
2 T. White miso paste
1 T. Ponzu sauce
1 T. sake
1 T. mirin
1 tsp. Chinese hot mustard (optional but spicy!)
Make your glaze by mixing all the glaze ingredients up. Heat a broiler proof pan over medium high heat with a bit of Pam spray or drizzle of high heat oil so your fish doesn’t stick and ruin all your fun. Place ¼ of the glaze on one side of fish, place in hot pan glaze side down, preheat broiler, flip fish after three minutes, and top with the rest of the glaze and sprinkle on sesame seeds. Broil 3-5 minutes checking often, should be brown and bubbly. Drizzle cooked fish with sesame oil and serve with rice (I used broken Jasmine rice), and veg (I julienned some romaine and tossed it with rice wine vinegar, lemon juice, and a bit more sesame oil, S&P.
This recipe turns out nice and will even impress your bitchiest foodie friends. Now go out there and actually speak to another human about ideas, the world and find a well stocked market to get your supplies.
Wasn’t the eclipse amazing!? The media had made it out to be this epic traffic disaster, which it ended up being not so bad, not any worse than our usual PDX traffic! Work was crazy this weekend, however, I think the solar eclipse made everyone crave our food! Lines started outside before we even opened and didn’t stop! Aside from my usual cooking tasks, I also help bottle our signature sauce. We have to wait till we close one night a week to prepare and hand pour over 300 bottles!
The bottled sauce makes it easy to prepare Khao man gai at home if you aren’t local, but I have found that it is amazingly versatile for other applications as well. I recently used it in perhaps, the best cold noodle dish ever! The sauce already has the perfect balance of acid, heat, sweetness, and salt, so it can serve as a short cut to making amazing dressings or even to use as a marinade.
From peeling the ginger to putting on caps there is no part of our sauce process that doesn’t have the human touch, it isn’t an easy process, but the final result makes it well worth the effort and is a labor of love from start to finish, there aren’t too many products available that can really give you a similar experience to what you would have physically in the restaurant, and I am very proud to be a part of it.
Nong has been bottling her famous sauce for three years and bottles are available in many stores in several states and online through the website. As you can tell from the photo above there is a very good chance that Nong herself helped to bottle the sauce you buy! Large batches of carefully prepared, temped, and authentic sauce are cooked in a large free standing stock pot, we have to maintain a certain temperature to ensure the best product arrives ready for you to eat.
To make your own “Nong’s Noodz” you will need:
8 oz of noodles, I used dried wheat ramen noodles but you can choose your own adventure (rice noodles, zucchini noodles, even dried spaghetti would be great). Just make sure to cook them al dente and cool them.
1/4 cup Nong’s Khao Man Gai Sauce
1.5 Tbsp Tahini
1 Tbsp water
1 cup veggies of choice, I used pea pods and shredded carrots but I bet jicama would be great as well!
I also added Japanese “Schichimi togarashi” pepper sprinkled on top and bit of fried garlic, both are great but optional.
Blend the tahini, Nong’s sauce, and water together until emulsified. Pour emulsion over cold noodles and top with veggies of choice, garnish with herbs or anything you like!
Dead simple. Noodz to build a dream on and did I mention they are vegan?! A little bit of love from the Nong’s crew in Portland, Oregon! Happy Cooking!
I don’t know about you, but I am always on the look out to escape what is happening in our crazy world lately, whether it is the RNC shenanigans, gunman in Munich, or the lead situation in Portland public schools, there never seems to be a lack of things to be down about. I know its a waste of time to worry, but the manic depression seems to creep up on me and paralyze my well being. Being active helps, and forcing myself to get out and see the good things there are helps. The farmer’s market is that escape for me, and so is recipe development, it keeps me about half way sane which is about the best I can get. Stone fruit has inspired today’s recipe, and Summer is in full force, so grilling and cooking with seasonal specialties is one of the best ways to utilize the bounty of the season. Stone fruit such as, cherries, apricots, peaches, plum, and nectarines are making their way into the farmer’s markets in top form. Everyone loves peach cobbler of course, but what about savory applications? I have always loved stone fruit with pork, and they really accent each other nicely and provide a sweetness, and freshness to meat. Continue reading “Grilled Pork Tenderloin with black plum sauce and fresh peach relish”
Kimchi and tofu are a match made in culinary heaven. Both ingredients have haters for sure but those who appreciate the flavors of both will love this vegan recipe. Once you have everything for this soup on hand, it takes all of about 10 minutes to make. I found Wilbrine’s vegan kimchi and I originally didn’t even know it didn’t contain dried shrimp or fish sauce as most varieties do, it is fresh, delicious, and crazy good for you! I find these innovative new vegan products to really be outstanding and as an omnivore, a reason to eat plant based more often, which benefits everyone. Continue reading “Korean style Tofu Stew”
Nineties food nostalgia is all the rage right now, and my recipe today is a play on one of my favorite salads that was quintessentially 90’s. Originally invented by Wolfgang Puck at Spago as an entree salad for Beverly Hill elites in the mid 80’s, it quickly spread like wild fire to every corner of our country. To this day most every chain restaurant and hotel room service menu has a version, and every home cook has their own version of this crowd pleasing mash up of Chinese flavors. I have had many versions, and I really haven’t met one I didn’t like (I am embarrassed to say I ate the Wendy’s version weekly as a teenager). Continue reading “Chinese chicken salad revisted”
Pancit translates to “noodles” in Filipino, brought in by the Chinese, noodles served this way are popular in Filipino culture. I tried pancit the first time at my sister’s house, Continue reading “Filipino style noodles”
Yep, last week sucked royally…haha! With trying times often comes a period of growth, I guess like “April showers brings May flowers” well add about four more months to the “showers” part if you live where I live. Cancer, racism, sexism, judgmental bias. Continue reading “More Thai inspired noodles…Be like Lillard, and I think i’m ready to move to Uruguay.”
As a young child I remember one thing about Sunday nights in my hometown….Chicken Gumbo was the soup du jour at China Nite. It was my favorite thing in the whole world, and once I saw what a traditional gumbo actually was, the only resemblance to my my childhood fav was okra. Continue reading “Chicken Gumbo China Nite Style”
We have a few different tofu factories here in Portland, they are both really good and many a trendy restaurant offer them as an option, many times as one of my all time favorite Japanese dishes, Agedashi tofu. Continue reading “Grilled tofu + Nuac cham”