Beat the Heat With Buckwheat - Soba Dressed in Ginger & Lime

It's hot!  I don't like hot. Hot makes me sweat, which makes me uncomfortable.  Hot makes it harder to breath, which makes me uncomfortable.  Hot gives me a sunburn, which makes me really uncomfortable.  Hot makes me grumpy, which makes others uncomfortable.  Hot suppresses my appetite, which makes me more grumpy, cause I don't like being suppressed, and neither does my appetite.   But, I have found a solution to all this uncomfortable suppression, with a nice cold pasta dish.

This is not your conventional "pasta" salad.  Nope.  Believe it or not, I find most "Pasta Salads" to be over laden with "stuff" and that makes them too heavy to eat when it's hot.  Ironic, no?  But Japanese pasta/noodles are a little different.  They are much more delicate in texture, so they do not respond well to heavy mayonnaise or sour cream based dressings.  They also don't react well to the overabundance of adjuncts with which their Italian brethren are often assailed.  One must treat them with a lighter touch, thus making the "salad", if you want to call it that, much more light and refreshing.

I have recently stocked my cupboards with a variety of noodles from the familiar Thai Rice Sticks (Mai Fun) to Japanese Soba (Buckwheat) and Somen to Chinese Mein and Fun See (Mung Bean).  All of which are destined for cold noodle applications in an effort to "beat the heat".

This brings up an interesting point.  When Pasta (being Italian Semolina Noodles) is served cold, it's usually considered a "pasta salad".  So if you serve Asian noodles cold, is that considered a salad as well...?  a noodle salad?  or is it just "cold noodles"?  Inquiring minds want to know.

Today, I chose to keep it simple with a Ginger-Lime dressing over Japanese Soba (Buckwheat noodles) with a few Green Onions thrown in for some crunch.  I love just about anything made with buckwheat; like Galette à l'Oeuf or Crepes Flambé with Maple; but I especially love buckwheat noodles, like Pizzoccheri alla Valtellinesi.  However, there is NO way I am gonna try to make THAT in this heat... That is definitely a winter-time dish.  Now, with Soba on the menu, I can enjoy the unparalleled deliciousness of buckwheat even in the heat of summer

Soba in Ginger-Lime Dressing

3 TB Lime Juice
2 TB finely grated Ginger
2 TB Peanut or Light Olive Oil
1 1/2 TB Tamari
1 TB Sesame Oil
2 tsp Honey
3-4 drops Hot Chili Oil
4-6 Green Onions, sliced on the bias
6 oz Soba (Japanese Buckwheat Noodles) which was 2 bundles out of a package

Bring 3 quarts of water to a boil in a large pot set over high heat. (do not Salt the water)

Combine Lime Juice, Ginger, Peanut Oil, Tamari, Sesame Oil, Honey and Chili Oil in a small bowl.

Whisk until homogeneous and set aside.

Slice the Green Onions on the bias into 1/2 to 3/4 inch pieces, set aside.

When water boils, drop the Soba into the water.

Cook for 3 minutes (I know the package says 4, but 3 minutes is plenty) then drain and spray with cold water to stop the cooking and cool them off;  allow the water to drain completely.

Place noodles in a bowl.

Drizzle with the dressing.... (re-whisk the dressing if necessary)

Toss to coat well.

Add the Green Onions.....

Toss again...

Serve.

Great tasting and good for you... Buckwheat contains a full set of biologically available essential amino acids, which puts it on par with Soy.  Unlike Soy however, Buckwheat doesn't require over-processing (Tofu) or fermentation (Tempeh & Miso, mmmmmm Miso) to convert it into a beneficial food.  Buckwheat is also rich in Iron, Zinc and Selenium as well as the antioxidant Rutin.  Most importantly, at least in this case, it's cold.

The really think the world needs more Buckwheat... I'm just sayin'

Mangia!!
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All Thai'ed Up - Thai Red Curry Paste

A significant amount of time has past since my last post.  Sorry bout that, but I have had to re-prioritize a few things due to my study schedule for one of my Microsoft Certifications.  Basically, I needed to be certified "yesterday",  so I am attempting to cram copious quantities of technical data into my already overtaxed brain.

As a result, dinners are devoid of forethought and resemble a haphazard conglomeration of whatever happens to be in the refrigerator. 

Then "it" happened while I was deeply involved in the creation of SharePoint's Feature Event Receivers.  I had this undeniable craving for Thai food. 

Normally, I steer far and wide of Pan-Asian cuisine, simply because it requires a completely different, and somewhat foreign, pantry full of ingredients.  This can involve a significant amount of financial outpouring to accomplish, but I wanted Thai food REALLY REALLY bad.  So, I decided that since I am "turning a page" in my career, it would be fitting for me to turn a page in my culinary pursuits as well.

Luckily, since my appetite was focused on Red Curry, the list of "special ingredients" is fairly short.  Well, it was short for me at least.  I always have Kaffir (Makrut) lime leaves in the freezer (I use them in my Saffron sauce) and I usually have Cilantro floating around the refrigerator, and Galangal (which is Ginger's more robust cousin) as well as Sesame oil, multiple types of Garlic, Coriander Seed, Cumin and Peppercorns.  In fact, in order to make a fairly passable Red Curry, the only ingredients I needed were Dried Thai Chilies, Lemon Grass and Shrimp paste (though I have been told that you can use Fish sauce or Soy mixed with brown sugar)

So grab a large mortar and pestle, cause I have tried this in a food processor and the results were less than stellar to say the least, and follow along, cause Thai Red Curry is a snap to make... with a little elbow grease.

Thai Red Curry

(Gaeng Phet)

1 bulb of Thai Garlic (or 7 peeled cloves of American garlic)
1 TB Minced Shallot (if your using the American garlic)
2 stalks of Lemon Grass (peeled and thinly sliced pale parts only)
2 inch chunk of Galangal (chipped - this stuff is tough)
1/2 tsp Sea Salt
2 TB Cilantro (Coriander) Stems (though Cilantro root is better)
4 tsp Coriander (Cilantro) seeds, toasted
1 TB Cumin Seeds, toasted
1 tsp White peppercorns
10 Kaffir (Makrut) Lime leaves (middle stem removed and thinly sliced) or zest of 1 Kaffir lime
For Red Curry - 20 Dried Red Thai Chilies (prik haeng is their name I believe)
2 tsp Shrimp Paste 
2 TB Toasted Sesame oil for cooking everything together.

OK, let's prep first.
Now as far as the dried chilies go....

If you like a "medium" heat, I suggest that you cut the stem end off of 10 of them, and remove the seeds.

Thus reducing the Scoville burn potential of your final paste mixture.

Soak your chilies for about 15 minutes in a little boiling water, then drain.

Meanwhile, peel the Garlic (Please note that the Thai garlic on the right is significantly smaller than the normal American garlic, it also has a slightly milder flavor and a much thinner peel)

Thinly slice the Lemon Grass (Lemon grass has very long fibers so the thinner you slice it the less fibrous your paste will be)

This is Galangal (on the left) and Ginger (on the right).  Galangal's flavor is similar to Ginger, but without the warm "heat" usually associated with Ginger.

Hack thin chips of Galangal (with a VERY sharp knife, this stuff is tough)

Toast the Coriander Seed and Cumin in a dry skillet over medium flame for about 4 minutes (until fragrant)

This is a Kaffir lime leaf.  (it kind of tastes like lime zest but it's more perfume-y)

Remove the stems from the lime leaves,

then slice the leaf lobes thinly.

On a happy note, now you have something to do with the cilantro stems after you have picked off all the leaves.

Chop the stems fairly finely.

Don't forget to grab your shrimp paste....

OK, lets get to smashing and mashing.... 
In a large Mortar and Pestle (preferably a granite one, not a molcajete like I used) smash everything together until it forms a sloppy paste.

Finally, stir in the shrimp paste.
Heat the Sesame oil in a skillet set over medium heat.

Add the curry paste and cook it until it has absorbed all the oil and becomes extremely fragrant. (about 5 minutes)

Remove from the heat and your ready to jar it and store it in the refrigerator for 2 months.

Me, I have some immediate plans for about 2 TB of this curry.  But you will have to check in over the next couple of days to see what it is.   :)

Mangia!!
~~

Hanky Panko - Crusted Albacore Tuna

I was in a little bit of a hurry this evening, when I got home. Not only was I an hour late and still had to cook dinner, but I had promised a coworker a German's Chocolate Cake, and time is running out for me to deliver it. (more on that later). So in the essence of speed, I opted out of the original Risotto with Albacore, that I had originally planned for dinner.

Instead, I simply salted and peppered the albacore steak, sprinkled it with a touch of wasabi powder and pressed Panko into it, without a dredge or an egg wash. Fried it up in some Sesame oil and chowed down. Super simple, super quick, and super delicious!! (I was actually surprised that the Panko held so well to the fish)

Panko Crusted Albacore

Tuna steak (mine are usually about 1 inch thick)
Salt
Pepper
Wasabi powder
Panko
Toasted Sesame oil

Salt and pepper each side of the tuna steak, then sprinkle with a pinch of wasabi powder on each side as well.

Literally press the panko crumbs onto the surface of the steak.

Heat Sesame oil in a pan. (Yes, I used my omelet pan, cause I wasn't sure if the panko would stay on the fish)

Pan sear for about 2 - 2 1/2 minutes on each side.

(You should get a nice golden color on the panko)

Plate and enjoy!

Yum!

Mangia!!
~~

This left me with plenty of time to finish the cake as well.. But I have already blogged about German's Sweet Chocolate Cake... :)

Oh, and in case you noticed the "Fry Daddy" reflected in the oil of the pan... I was experimenting...

Did you know that it is a REALLY bad idea to drop a raw egg into a deep fryer? I just had to find out what would happen, cause I have never done it before... HA HA HA The white cooks SO fast that it puffs up, and if you don't get it out fast enough, the yolk explodes... Needless to say, I have to clean out my Fry Daddy now... (sigh) But you know the saying, "Nothing ventured, Nothing gained" ;)

Smokey Sesame-Cinnamon Isty Bitsy "Teeny Tiny" Baby Potatoes

I love roasted potatoes because they are delicious and simple to prepare, even if they are a little cooking time intensive. I guess that just proves the old adage, that you can't have everything.

Be that as it may, I decided this evening that I would finally utilize the potatoes that I had picked up at my favorite store last week. (Yeah, you guessed it... Trader Joe's) Normally I would have just called them "baby" potatoes, but I noticed the tag this evening and had to laugh... Evidently there is a new size... ;)

This really isn't a recipe per se. I know, I do that alot, but it really is more about your own personal taste. I tend to roast potatoes in several ways, letting the particular oil I am using be my guide to seasoning. This evening I was gripped by the incurable "need" to use Toasted Sesame oil instead of Olive, Walnut, Macadamia Nut or Apricot kernel oils.

As the thought process continued, I moved from Toasty Sesame oil to Smokey Salt (Salish - Adler Smoked, although I think an Apple Wood smoked would have been even better),

This led to the use of Green Peppercorns so I would not over power the light smokey toastiness that I already had going on. Just to add a subtle heat.

I was going to keep it simple at this point, but as luck would have it, I had some ground green pepper on my finger, being a 'Pepper Freak', I quickly stuck my finger in my mouth (I know it's REALLY bad form, but we all do it at one time or another). I was greeted with a mild heat followed by something I had forgotten about, an "almost but not quite" cloviness...
That was when I decided my potatoes needed some cinnamon.

Not exactly a conventional ingredient for roasted potatoes, but hey, I like to mix it up every once in awhile. If cooking Greek & Morrocan food has taught me anything, it's that Cinnamon is ideal in both sweet AND savory dishes...

Smokey Sesame-Cinnamon Potatoes

1 lb Teeny Tiny Baby Potatoes
Sesame Oil to Coat
Smoked Salt
Freshly Ground Green Peppercorns
Cinnamon

Preaheat oven to 425 degrees
Simply, cut the potatoes in half to expidite cooking.

Place in a bowl and toss with just enough sesame oil to coat.

While tossing the bowl gently, sprinkle with Fresh Ground Green Pepper. (I often Pepper food, before I salt it - It's just a weird thing I do)

Continue tossing and sprinkle with Smoked Salt (of your choice).

And continue tossing while sprinkling lightly with Cinnamon.
Spread out on a foil lined baking sheet.

Bake for 20-25 minutes or until a fork can pierce with only slight resistance.

On the whole, very delicious, although I think they would have benefitted from some sesame seeds being tossed in as well... :) I will have to remember that for the next time.

Mangia!!
~~