Condiment Nation

Here's a simple post to follow my last, not so simple one. 

As many of you know, I've been reading Momofuku by David Chang and Peter Meehan. It's a fun read and has a lot of great stuff within its papery confines. Here is a terrific recipe for Ginger Scallion Sauce. This goes fabulously on Hanger Steak or Pulled Pork. I'll bet it would dress up almost anything in a most satisfying way! The same can be said of the other condiment, which is simply, pureed kimchi. Get good kimchi from a reliable Korean market. San Francisco is a little frustrating from a Korean market perspective. I've only been able to find one really good one. It's in the Inner Richmond and is called First Korean Market located at 4625 Geary Blvd, San Francisco, CA (415) 221-2565. In Chicago, it seems there is a Korean market inhabiting every third storefront. Hell, even in my adopted hometown of Iowa City, there are like three pretty good ones. In San Francisco, only one. Hmmm…

Ginger Scallion Sauce

21/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

1/2 cup finely minced peeled ginger

1/4 cup grapeseed or other neutral oil (I used olive oil and it worked beautifully. Sorry not into the neutral oil thing.)

11/2 teaspoons light soy sauce

3/4 teaspoon sherry vinegar

3/4 teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. 

Taste and check for salt, adding more if needed.

The sauce is best after 20 minutes and good for a couple of days.

Curried Shrimp

Every year or so, I go to my local Penzey's store and refresh my stock of dried herbs and spices. This year, I picked up a jar of their hot curry powder along with all the other stuff.  Here's a great recipe that's easy to prepare and delicious to eat. It is also completely healthy, nutritious, and filling. It's nothing more than a simple stir fry with some curry to liven things up. Once you figure out how to make this dish, you can mix and match whatever you want in the way of aromatics. It's very versatile.

8 oz large shrimp (I figure 5 shrimp per person is a pretty good serving)
3 or 4 Scallions
1/2 Teaspoon Curry Powder
1 Tablespoon Minced Fresh Ginger
3 cloves Peeled and Minced Garlic
8 Mushrooms
20 Snow Peas, cleaned of their strings.
1 1/2 teaspoons Soy Sauce
2 Tablespoons White Wine or Sherry
1/4 cup Chicken Broth
1 Teaspoon Corn Starch mixed with 1 Teaspoon water

Shell and devein the shrimp. Wash under cold water and wrap in paper towel.
Heat about a tablespoon of oil, I use olive oil for almost everything I cook and this is no different.
I use a wok for this but, a skillet works almost as well.
Once the oil gets hot and starts to shimmer, add the garlic and ginger. Garlic and ginger compliment and offset each other. I always try to use equal parts of each.
Stir these in the oil to flavor taking care not to burn the garlic.
Once the garlic develops a nice golden color throw in the shrimp and keep it going. Don't let that shrimp rest! Cook the shrimp for only two minutes. They cook quickly so, be careful. If you do let the shrimp overcook, no one will complain anyways so, it's not the end of the world.
Remove the shrimp and garlic and set aside.
Now, add the mushrooms, peas, and chicken stock. Cover and cook about three minutes.
Now add the remaining ingredients except for the cornstarch and cook for about a minute more.
Add back the shrimp to the pan and mix everything together.
Once everything is incorporated, add the cornstarch mixture to thicken and develop a nice glossy sheen. The whole process takes about 7 minutes.
Serve over Brown Rice

Grilled Oysters

One of my earliest culinary memories was of eating oysters on the half shell with my parents and other adult family members in a restaurant in Miami. My brother was born in Miami and we lived there for about two tears. I was probably about 4 years old. I have no idea what else was on the night's table but, I remember those oysters in all their iridescent, calcified glory.  We ate dinner as the surf broke on the beach right outside the windows, I remember wanting to bring the shells home and looking in vain for pearls overlooked by the shucking crew. The night was totally jet set and I felt very sleek and cool. I guess the oyster was my first and significantly most memorable "Happy Meal".

 

 I have enjoyed eating oysters ever since those carefree days. In fact, I'm reasonably sure if the only foodstuff available was the oyster from now until my demise, I'd be fine with that. I have always been an oyster snob and would never seriously consider eating anything but beautiful, raw oysters on the half shell. I mean sure you can rockefeller, stew, or God forbid fry 'em but, why mess with perfection, right? This was always the case, until I moved to California. Here the preferred method grill or broil with either a piquant barbecue sauce or a butter and garlic treatment. You cook the little buggers just until they heat through and begin to bubble so, the garlic never really gets cooked. It's like eating a mouthful of raw garlic and not really to my taste. I have to admit the barbecued ones are really pretty damned good however. I think they do it because the oysters grow big around here. The ones shown in the pictures came from the Tomales Bay Oyster Company . They're the small ones which would be considered large any where else. The large ones are huge. Almost too big to eat. I'm not sure what they do with those guys. My first oyster knife, a brand new Wusthof, lasted through about two dozen large birds before breaking. that was before I figured out that the smalls or extra smalls are the only way to go.

   

The Marin treatment is about as simple as you can get. That's probably why it's good. Don't obfuscate the goodness with a bunch of unnecessary shenanigans! You shuck the oysters, apply a little of your favorite barbecue sauce like Sartain's "The Sauce", and grill (look for a lot more postings pertaining to barbecue equipment like my Big Green Egg soon) just until they start to bubble, maybe 2-3 minutes max. You can accomplish the same thing under a hot broiler in your oven. That's it! That's all there is to it and it's a delicious alternative way to enjoy one of nature's best gifts, even for a snob. You may find yourself a pearl. You'll definitely create a memory!

New Healthy Eating

With the dawn of the new year, indeed the new decade, I am given to some self reflection and a sincere desire to better my lot in life. You know, live better, work harder, to be a more industrious, inquisitive and nicer person. I'm reminded of a passage in Mark Twain's 1872 autobiographical novel, Roughing It.

Twain and his two compatriots find themselves stranded. Lost in the Nevada desert at night, under blizzard conditions. They believe their situation to be hopeless and convince themselves they will not survive the night. All three commit to oaths of contrition and voice lament about their lack of future opportunities to do good for mankind. "Brothers, let us die together. And let us go without one hard feeling towards each other. Let us forget and forgive bygones.". They each discard  personal symbols of vice and moral failure, a bottle of whiskey, a deck of cards, and Twain's own tobacco pipe.
When dawn breaks it is discovered that they are mere feet from a cabin and civilization whereupon they independently recover their pipe, bottle and deck of cards.

Well, I vow gentle readers to do a better job with this blog! I'm also bound and determined to lose a bunch of weight and restore my physical conditioning to its former "steel spring" status. I've made a concerted effort to shift culinary gears towards eating mostly vegetables and limiting fats, sugars, carbohydrates and refined foods in general. I'm pulling out some new stops in the kitchen with the addition of a pressure cooker and an immersion circulator for conducting sous vide magic. Hopefully this year's offerings will be somewhat entertaining and informative. Hang on kids!!

I think Kiwi likes the old way better. "Uhm, where's the bacon?"