Thai Style Fish Cakes

Anyone that knows me, know how much I love competition cooking shows. Shows like Iron Chef, Chopped and Cutthroat Kitchen are some my favorites. The idea of taking items that have already been cooked and repurposing them into completely new and tasty dishes... its the ultimate in culinary creativity.

I decided to give myself a little challenge. I had some funky fish patties made from Swai (similar to catfish) that I really didnt like. Time to create something new! Because the patties are not breaded and the fish is a white fish, I decided to create a fish cake, but not in the traditional Caribbean style. Instead I used asian flavors and pan fried them without breading them. A perfect compliment to the Asian slaw that I posted last year.
On to the recipe:

I used fish 3 patties
Basil (chiffonade)
Cilantro (chiffonade)
Green Onion rough chop
White onion
Ginger (minced)
Garlic
Red chili
Fish sauce
Lime


In a food processor, chop up the garlic and onion. Break up the fish patties and add to machine. Pulse to break up but keep texture. Pour out into a bowl and add basil, cilantro, ginger, red chili, fish sauce, green onion and lime. Mix together and form small patties.
Place into a hot pan with a little oil, on low heat. Let each pattie cook about till brown on each side. That's it!

*This can be done with fish that has already been cooked as well. Just watch the amount of fish sauce. Cooked items already have salt and then the salt content in fish sauce is very high. Use sparingly.

Cilantro Hot Sauce

I have been slipping on my recipe posts and I bring you apologies in the form of this awesome homemade hot sauce with cilantro being the vehicle driving this flavor train!

MyTrinidadian people may be familair with this sauce being made with Shado Beni. Shado Beni is the close cousin to Cilantro. To me, Cilantro has a sharper flavor profile and combined with the lime and green onion in this recipe has a pickle feel.  I love the idea of creating this sauce and using it on Cou Cou, provisions, or a beautiful steamed Mahi Mahi (Dolphin)

On to the recipe!!!

Cilantro Hot Sauce

A bunch of cilantro
Lime juice
Hot pepper
Salt
Water
Green onion
Garlic

You can chop everything by hand or throw it into a blender. I like to chop in order to preserve the integrity of the ingredients. A blender is going to pulverized everything into a thin sauce.
If you chop, like I do. Just add the lime and water at the end to control the liquid content. Be sure to salt to taste.

Try it out and let me know what you think!

4 Herb Chicken Pasta Salad 9-27-14

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Herb for the healing of the nation! Please use fresh herbs when making this salad. I promise you... your mouth will thank you. Sooooo much win!

This is great quick meal if you have left over chicken. If you dont have any chicken, you dont like chicken, you have a pet chicken... leave it out. This a great salad full of vegetables and herbs. To add even more fiber and nutrients, use whole wheat pasta instead of white. On to the recipe!

4 Herb Chicken Pasta Salad

Pasta (any noodle pasta)
Green Onion (chives, scallions, chopped)
Tarragon (chiffonade)
Cilantro (chiffonade)
Thyme (If using broad leaf, wash then chiffonade. If using sprig leaf, separate leave from woody bark. Use leaves, throw away bark)
Red onion (sliced thin)
Carrot (grated)
Bell pepper (sliced thin)
Cabbage (sliced thin)
Cold chicken (cut up)

Dressing:
Grapeseed Oil (about 1/3 cup)
Lemon Juice (alot... like 1/4 cup)
Garlic cloves (peeled)
Sea Salt to taste
Black Pepper

Boil water, insert pasta, and cook till al dente. PLEASE DO NOT OVER COOK YOUR PASTA... EVER smile emoticon Use cold water to stop the cooking process and to cool down the noodles. Set aside. Combine all the rest of the ingredients into a big bowl. Set aside. Make dressing. In a blender combine all the dressing ingredients and blend until garlic is chopped up. Add noodles to big bowl. Pour dressing over everything. Mix it up and enjoy

Bok Choy Salad 8-18-14

BOK CHOY SALAD

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I went to the market with the intention of getting cabbage and found bok choy, which is the Asian cousin of cabbage. So I decided to make a yummy salad and share it with you. 

Bok Choy cut into shreds (feel free to use the stalks)
Bell pepper cut into strips
Shredded carrot
Red onion
White onion
Scallions
Cilantro
Garlic

Dressing:
Soy sauce
Olive oil
Ginger
Garlic
Agave to taste.
A piece of Hot pepper (optional)

Cut up all the veggies and place into a bowl. In a blender mix the ingredients for the dressing and blend till smooth. Strain and pour over the salad. Mix and refrigerate. The dressing will soften the boy choy, which can be hard to eat raw. I like my salad with a little heat, but u can have it with out.

Try it and let me know what you think