Cold Sesame Noodles (Well kinda)

Here's a great recipe for the hot summer months or when you are craving something that's a little on the lighter side. I should note, that this recipe can be augmented by adding in your protein of choice - for example, cold grilled chicken might be a great addition. I say "kinda" because it also has peanut butter in it.

Ingredients

• 14 Ounces dried wheat or egg lo mein noodles (your favorite thick spaghetti could also be substituted as well)

• 1/4 Cup Hoisin Sauce

• 1/4 Cup Creamy Peanut Butter (1/4 Cup Tahini could also be substituted but I prefer the peanut butter taste)

• 2 Tablespoons Soy Sauce or Tamari (low sodium can also be used if you are looking to minimize the sodium)

• 2 Tablespoons Toasted Sesame Oil

• 1 Tablespoon Honey

• 1/2 Teaspoon Piment D'Esplette (or crushed red pepper flakes)

• 1 Large Clove of Garlic (grated or VERY finely chopped)

• 2 Tablespoons Canola Oil

• Salt

• 1 Scallion Finely Sliced

• 1/4 Cup Cucumber (seeded and cut into match sticks)

• 4 Tablespoons Toasted White Sesame Seeds

  
  

Instructions

1. Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to the package instructions. It's important that you cook the noodles "al dente" so they are a little firm. Drain and rinse the noodles until they are cold.

2. In a small mixing bowl, combine the Hoisin Sauce, Creamy Peanut Butter, Soy Sauce, Toasted Sesame Oil, and Honey, and Red Pepper and mix together until creamy smooth.

3. In a small skillet gently heat (over simmer) the Canola Oil and Grated Garlic. You want to infuse the garlic into the oil and keep the garlic soft. DON'T toast or burn the garlic. If that happens start over with new garlic as it will impart a burnt taste into the oil.

4. Combine the infused oil and garlic into the sauce and mix thoroughly.

5. Toss the cooked and cooled noodles with the sauce and mix until coated thoroughly.

6. Plate each serving in a pasta bowl.

7. Garnish the the noodles with the Scallions and Cucumber. Add a little extra soy sauce if you prefer.

Best Regards and BonAppetIT!!!

TheITGourmet

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Oven Roasted Salmon Fillets with French Green Lentil Ragout

We first learned and made this recipe with Aileen's sister Valerie a few years back.

Ingredients

• Salmon Fillet Portions - 4 to 6 oz per person

• 1/2 Pound French Green Lentils (lentilles du Puy)

• 2-3 Tablespoons Extra Virgin Olive Oil (plus extra for the salmon)

• 1/2 Yellow Onion chopped

• 2 medium Carrots chopped

• 1 stalk of Celery chopped

• 1 medium Leek chopped (white and light green parts only)

• 1 Clove Garlic minced

• 2 Cups Chicken Stock (or you could use vegetable stock)

• 1 teaspoon Herbs de Provence

• 1 small pinch ground Cloves

• 1 Bay Leaf

• Kosher Salt

• Freshly ground Black Pepper

Instructions (Lentil Ragout)

1. Preheat your oven to 425 degrees F (Yes, I know I said this is the Lentil Instructions, but if you are making the salmon with this dish, you need to preheat the oven now for the salmon).

2. Place the lentils in a fine mesh sieve and sort through to make sure there are no small stones leftover from the manufacturing process.

3. Rinse the lentils under cold water.

4. Place the lentils in a sauce pan and cover with fresh water and simmer on medium heat for 2 minutes. After the lentils have briefly simmered, remove from heat and rinse again in a sieve with cold water.

5. Rinse the inside of the sauce pan and place back on medium heat.

6. Add olive oil to the pan and place onions, carrots, leeks, celery, and garlic and briefly saute (3 minutes) stirring frequently - you want the vegetables nicely coate with the oil and starting to sweat to release their flavors.

7. Add the herbs de provence and cloves to help brighten the spices. Add a little salt and pepper (reminger - not too much as the stock will have salt in it) and give the vegetables and spices a thorough stir.

8. Add back the lentils and cover lentils and vegetables with the stock. You should add additional water to the pan so the lentils, etc. are covered with about 1/2" to 1" of liquid.

9. Reduce the temperature of the pan when the contents are simmering. Continue to simmer over a low flame for an additional 20 mins. Give the contents a stir every couple of minutes.

10. Remove about 2/3 of the lentil / vegetable mixture with a slotted spoon and put aside. Blend the remaining contents of the pot so the mixture is like a chunky pureed lentil soup (with either with stick blender, counter blender, or mini food processor). Return the remaining lentils you removed earlier and keep them VERY hot on a very light simmer. At this point in time you should adjust the level of salt and pepper of your ragout.

Instructions (Salmon)

1. Rub both sides of the salmon fillets with olive oil and place on a baking sheet that has been covered with oil and aluminum foil. Season the tops of the oiled fillets with salt and pepper. We have a wonderful spice blend that we picked up in Savannah ("All 'Round Good Grinder Blend") that we love to season our salmon with.

2. Place the baking sheet in the oven and roast for 12 minutes.

3. Remove from the oven.

Plating Instructions

1. Create a bed of the lentil ragout for each serving

2. Perch the salmon filet on top of the ragout

   
   

Best Regards and BonAppetIT!!!

TheITGourmet

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Tortilla Española - Eggs CAN be what's for dinner tonight!

Sometime, when Aileen and I are both done working at the end of the day, we are out of creative ideas for dinner. Many times we're just want to make something that can be made out of the ingredients in the fridge (and not too many). This recipe is versatile and you can add / subtract ingredients based upon what you have on hand or what you feel like having in the moment (e.g., often we like to add spinach and mushrooms too).

6 main ingredients: 

- Eggs 

- Potatoes 

- Onions 

- Red Peppers 

- Garlic 

- Manchego Cheese (we left off yesterday)

Ingredients

• 4 Small to Medium Yukon Gold Potatoes peeled, cut in quarters lengthwise and sliced in 1/8th slices

• 1/2 Medium Yellow Onion sliced thinly (if you only have a red onion - go for it!)

•  1 Clove Garlic - minced

•  1/2 Red Bell Pepper - sliced into thin strips

•  5 eggs - beaten

•  1 or 2 cups Manchego Cheese - shredded

•  1 - 2 Tablespoons Olive Oil

•  Grape Seed Oil Cooking Spray

•  Salt and Pepper 

IMPORTANT NOTE: This dish turns out best using a well-seasoned cast iron skillet 

Instructions

1. Boil potatoes until just fork tender. I like to add a healthy pinch of salt to the water to help flavor the potatoes. When potatoes are cooked, drain in a colander and let them cool for a bit. 

2. While potatoes are cooking, heat a 10-12” cast iron skill over medium heat sauté onions, garlic, red peppers in a light amount of olive oil (1 - 2 tablespoons). I like to sauté the onions first until transparent and soft, and then add the garlic and red bell pepper. Continue to cook until pepper is softened. 

3. Beat Eggs in a large glass bowl. Add some more salt and pepper to the beaten eggs and beat a little more. 

4. Add cooked onions, garlic, peppers and cooked potatoes to beaten eggs and incorporate together. 

5. Add potatoes to egg / veggie mixture and incorporate together. 

6. Add shredded cheese to mixture and incorporate together. 

7. Lower the flame on your cast iron skillet to low simmer and spray grape seed oil to coat the pan (the Grape Seed Oil doesn’t impart as much deep flavor and tends to provide a lighter color on cooked food). 

8. Return mixture to skillet and cook over a low simmer until you can see most of the egg mixture to firm up (the top will will still be runny). 

9. Heat your oven to the lowest broiler setting (We have a Wolf range and use Br1 setting). 

10. Place skillet in oven and cook until the whole tortilla has firmed up and the top is lightly browned.

Best Regards and BonAppetIT!!!

TheITGourmet

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