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Miso Maple–Glazed Salmon

Miso Maple–Glazed Salmon

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with Toasted Sesame Rice & Sweet Potato Jumble

Yield: 2

The key to a clean release for fish skin? Leave it alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Prep: 10 Cook: 35

  • ½cup jasmine rice
  • 1zucchini
  • 10oz salmon
  • 1TBS sesame seeds
  • 1sweet potato
  • 1red bell pepper
  • 1red onion
  • 1oz miso sauce concentrate (optional)
  • 2TBS maple syrup
  • salt & pepper
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and slice sweet potato into ½-inch-thick rounds.

Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.

Core, de-seed, and dice bell pepper into ½-inch pieces.

Halve, peel, and cut onion into ½-inch-thick wedges.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toast & roast:

Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper.

Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Cook fish:

Pat salmon dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7-minutes.

Flip and cook until opaque and cooked through, 1- to 2-minutes more.

Remove from pan and set aside.

Make glaze:

Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in 1 TBS butter until melted.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.

Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon, drizzle any remaining over jumble and serve.

Spicy Saucy Turkey & Bell Pepper Bowls

Spicy Saucy Turkey & Bell Pepper Bowls

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Yield: 2

Savory, stock-simmered pearl couscous studded with tender roasted zucchini, topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in marinara.
Prep: 10 Cook: 30

  • 1zucchini
  • 2½oz Israeli couscous
  • 1tsp chili flakes
  • 1onion
  • 1bell pepper
  • 1oz chicken stock concentrate
  • 10oz ground turkey
  • 5oz marinara sauce
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Core, de-seed, and dice bell pepper into ½-inch pieces.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

Cook couscous:

Meanwhile, in a small pot, combine couscous, stock concentrate, and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until Step 5.

Cook turkey & bell pepper:

Heat a drizzle of oil in a large pan over medium-high heat. Add onion, season with salt. Cook, stirring occasionally, until softened and lightly browned, 6- to 8-minutes.

Add turkey, bell pepper, and as many chili flakes as you like. Season generously with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, and bell pepper is softened and lightly browned, 4- to 6-minutes.

Stir in marinara and cook, stirring constantly, until sauce is warmed through, and everything is thoroughly combined, 1- to 2-minutes.

Finish couscous:

Fluff couscous with a fork, gently stir in roasted zucchini. Taste and season with salt and pepper if desired.

Serve:

Divide couscous and saucy turkey and bell pepper between bowls in separate sections and serve.

Kabobs, Steak and Vegetable

Kabobs, Steak and Vegetable

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Yield: 2 servings

Scott Nowell

Wow, chunks of tenderloin will give you a happy face 😊. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.

Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.

  • 12oz beef tenderloin, trimmed and cut into 8 pieces.
  • Italian dressing
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1green bell pepper, seeded, cut into 1½-inch pieces
  • 1sweet onion, peeled and cut into 1½-inch chunks
  • 1zucchini, trimmed and sliced into ¾-inch thick rounds
  • 8oz mushrooms, whole or cut in half if larger than the other veg pieces
  • Kosher salt
  • Fresh ground black pepper


Marinate beef:

Place the beef pieces in a plastic bag and add enough Italian dressing to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.

Remove from refrigerator up to an hour before cooking. Drain marinade and pat the pieces dry with paper towel.

Skewered:

Heat your grill of choice.

Thread the skewers with pieces of red onion, beef, zucchini, mushroom, and bell pepper. You can alternate the order.

Spray with cooking spray and season top side well with salt and pepper.

Place the kabobs, top side down on the preheated grill. Spray and season the now top side and cook about 5-7 minutes per side. The kabobs are done when the steak is cooked your desired temperate and the vegetables are lightly charred, about 15 minutes.

No Skewers:

Heat a skillet over medium high heat. Add a TBS or two of cooking oil and heat until it ripples. Then add in the steak and sauté to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.

Add all the vegetables and sauté to almost done and return the steak to the pan. Taste and adjust seasoning.

Serve.

Citrusy Tex-Mex Pork Tenderloin

Citrusy Tex-Mex Pork Tenderloin

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with Spiced Veggie Jumble & Lime Crema

Yield: 2

Pork tenderloin seasoned with Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. The pork is topped with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and a drizzle of tangy lime crema.
Prep: 10 Cook: 35

  • 1sweet potato
  • 1lime
  • 3TBS sour cream
  • 1red onion
  • 1green bell pepper
  • 1orange
  • 1TBS southwest spice blend
  • 10oz pork tenderloin
  • 1oz Tex-Mex paste
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.

Roast veggies:

Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Cook pork:

Meanwhile, pat pork dry with paper towels, season all over with remaining Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes. Turn off heat, transfer pork to a second baking sheet. Wipe out pan.

Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

Make crema:

While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tex-Mex sauce:

About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste, juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1- to 2-minutes.

Remove pan from heat, stir in 1 TBS butter until melted and combined.

Finish & serve:

Slice pork crosswise.

Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Hunan Beef

Hunan Beef

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Yield: 4 Servings
Scott Nowell

I am trying to duplicate the great Hunan Beef at Peking Garden in Carlsbad, CA (closed in 2017) which they describe as: Tender sliced beef sauteed with bell pepper, onion, mushroom in spicy Hunan sauce. I thought it also had zucchini.

Beef:

  • 1lb flank steak

Tenderize: (optional)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1pinch white pepper
  • ¼tsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

For the vegetables:

  • 1small green bell pepper
  • 1small red bell pepper
  • 1zucchini sliced ½-inch thick and quartered, optional
  • 8oz mushrooms, quartered
  • 8whole dried chili peppers
  • ½tsp granulated sugar
  • 2TBS hot water
  • ½tsp Chinese black vinegar

Sauce

  • 2tsp chili bean paste, (spicy Doubanjiang)
  • ½cup chicken broth
  • 1½TBS soy sauce
  • 2TBS oyster sauce
  • 2tsp rice wine vinegar
  • 1tsp sugar, optional
  • 2tsp cornstarch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:

Mix all the sauce ingredients together in a small container and set aside.

Prep:

Cut the bell peppers into ¾-inch dice. Cut the zucchini length wise to quarter, then slice into ½-inch thick pieces. Quarter the mushrooms.

Stir fry:

Heat a wok and add a tablespoon of oil until just smoking. Add beef and stir fry until browned. Remove to bowl.

Add more oil to the wok, then add the bell peppers, zucchini, mushrooms and dried chilies. Stir fry for a minute then add sugar, water and black vinegar. Stir fry until tender crisp. Remove to the bowl with beef.

Sauce:

Mix the sauce to reincorporate the corn starch and then pour into the wok. Cook until thickened and return beef and vegetables to wok and mix to coat. Stir fry to heat through.

Serve.

Nowell Spaghetti Sauce

Nowell Spaghetti Sauce

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Yield: 4-6 servings
Loosely based on a recipe in the Seven Seas Nantucket Cookbook.

This is a moving target recipe if there ever was one. This is a quick cooking sauce and does not need long simmering.  Once the sauce is mixed and simmering, the sauce will be done in the time it takes to boil the water and cook the pasta.

Meat:

  • 4-6Italian sausages, sweet, mild, hot or combination (optional)
  • 1lb ground beef
  • 8oz ground pork or ground sausage (optional)

Veg:

  • 2TBS Olive oil
  • 1small or medium onion chopped fine
  • 1green bell pepper, small dice (optional)
  • 2cloves garlic minced
  • 1green bell pepper, diced
  • 8oz mushrooms, sliced or quartered (optional)

For sauce:

  • 114-oz can tomato sauce
  • 114-oz can diced tomatoes
  • 16-oz can tomato paste (optional)
  • 16-oz can water (paste can) (optional)

Seasonings:

  • 1tsp basil
  • 1tsp oregano
  • 1tsp salt
  • 1tsp sugar
  • ¼ to ½tsp fresh ground black pepper


For sausage: If adding the optional sausage, place them in a sauté pan over medium high heat with a cup of water. Bring to a boil, cover and reduce to simmer. Turn over after 6 minutes, cover and cook for another 6 minutes. Pour water into a glass measuring cup. Return to stove, and sauté until browned on all sides 4-8 minutes. Set aside.

For mushrooms: If adding the optional mushrooms, place them and a TBS of olive oil to the sauté pan over medium heat. Cook for 4-8 minutes, until water evaporates and mushrooms brown. Set aside.

Sweat vegetables: In a 2-qt sauce pan, heat 1 TBS olive oil and sweat (see Terms) onion and optional green pepper over medium heat for 5 to 8 minutes until soft and translucent but not browned. Add garlic, sauté 30 seconds more. Remove to a small bowl.

For ground beef: Carefully remove any left over garlic, otherwise it will burn and get bitter. Turn heat up to medium-high. Add ground beef and brown until mostly cooked through. Reduce heat to medium.

For sauce: Return onion and garlic to pan. Add tomato sauce, diced tomatoes and optional paste. Fill paste can with tap or sausage water and add. Add all seasonings and 1 TBS olive oil. Stir carefully. If using, add sausage to pan. Cover, bring to a boil. Turn heat down to low and simmer while pasta cooks.

Options:

Go meatless with no beef or sausage. Ha ha ha.
Replace onion with 1 TBS Minced onion flakes.
Replace garlic with ½ tsp garlic powder (only if desperate).
Adjust seasonings. I always uses a heaping tsp of basil and oregano based on an eye-ball guess.