week 46

FRIDAY date night
SATURDAY salmon sliders
SUNDAY cold rice noodles with peanut lime chicken
MONDAY banh mi
TUESDAY steak + beet & hazelnut salad
WEDNESDAY mustard chicken + herbed pasta + leeks
THURSDAY cauliflower salad

salmonburgs.JPG
i tried out a new recipe on saturday night: salmon burgers with peanut sauce and asian slaw. this was incredibly quick and easy to make. preheat your grill; mix the sauce ingredients together; slice, chop, and grate the veg for the slaw; grill salmon fillets, skin-side down, for about 5-7 minutes depending on thickness. boom. done. that’s literally it. assemble. eat. the only real change i made to this recipe was to make my burgers full-size as i find slider buns to be huge! and we certainly don’t have hawaiian buns here in vancouver so i went with brioche. i would also suggest dabbing some of that sauce on the top of your bun as well as drizzling it over the slaw, rather than over the salmon fillet; i followed the directions in the recipe and the sauce kinda just ran off the salmon and we didn’t get the full flavour all the way through. we had these for leftovers a couple days later and we assembled it like i suggested and it was much better! lots o’ flavour!

limenoods.JPG
okay so this is my quintessential summer supper: cold rice noodles with peanut-lime sauce. holy crapola, this is tasty! flavour city! i mean i love noodles, especially rice noodles, but this recipe is hands down my summer favourite! it does require a lot of limes — i believe i squeezed nine in total. but, even though there are two sauces/dressings to make, it doesn’t take that long from start to finish. squeezing the limes probs takes the longest — ha! the only change i made was to reduce the peanut sauce by a third. and we still had plenty. so good!

another favourite in this house is the banh mi sandwich. again, flavour city! it’s best if you can marinate the pork the night before, but morning of would probs be okay too.

banh mi
adapted from mad hungry cravings by lucinda scala quinn and bon appetit
serves 4 (2 sammies each)

pork marinade:
2 tbsp neutral tasting oil
¼ cup dark soy sauce
2 tbsp fish sauce
2 tbsp freshly grated gingerroot
4 cloves garlic, minced
1 large shallot, minced
2 tbsp brown sugar
½ tsp freshly ground black pepper
1.5-2 lbs pork tenderloin, butterflied

chili mayo:
⅓ cup mayo
⅓ cup greek yogurt
2 scallions, finely chopped
1 tbsp sriracha

picked veg:
2 cups carrots, coarsely grated (approx 5)
2 cups daikon, peeled & coarsely grated (about 4″)
¼ cup sugar
¼ cup unseasoned rice vinegar
1 tsp coarse kosher salt

sandwiches:
2 baguettes, cut into 4 pieces each
jalapeño pepper, thinly sliced (opt)
fresh cilantro sprigs

combine all marinade ingredients in a large ziplock bag. add the pork, ensuring it is coated evenly; refrigerate overnight (or on the counter for at least an hour).

in a small bowl, stir all mayo ingredients together. season with salt.

toss carrots, daikon, sugar, rice vinegar and salt together in a medium bowl. let sit at room temperature for 1 hour, tossing occasionally.

preheat bbq to medium heat. grill pork, turning once, till cooked thru. remove pork and let rest for 5 minutes. thinly slice.

cut each baguette horizontally in half. grill on rack till lightly toasted (this works perfectly with not completely thawed baguette). spread chili mayo over each half. arrange jalapeños, if using, and cilantro on bottom halves. top with pork. drain pickled veg and place atop meat.  press on baguette tops.

beets
i planted beet seeds in my garden this year for the first time. which was odd seeing as i’d never even cooked with beets until last week‘s roasted root veg! i mean i know i love beets, i just didn’t know how to cook them. how do i know i love them? well pretty much any time i see beet salad on a restaurant menu, i order it. my favourite version had beets, hazelnuts, goats cheese and some type of green, be it watercress or arugula. i figured i needed to have this at home. luckily food and wine had just the recipe i was looking for! holy crap, it was delicious! i scaled the recipe down to serve 4-5 (orig is 16-20) and still my husband and i devoured the whole thing! along with our steaks! so good! i did realise after the fact that i should have tossed the golden beets with the dressing separately from the red beets so they wouldn’t lose their colour. and i’d serve on a bed of arugula too. next time!

and that’s it for the week. life happened. i’ll be making the skipped meals next week tho so all is good in the world.

SaveSave

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s