Quick Dinner

I typically have difficulties selecting the greatest thing getting prepared for dinner.

  • Pan-fried smelts: mild + delicious, easy to cook, and fun to eat whole with your…

    Pan-fried smelts: mild + delicious, easy to cook, and fun to eat whole with your fingers for an easy meal or appetizer. Smelts are small and their bones are tiny and pretty much edible–but still be careful anyway, just in case. Lightly dust 1 lb. of smelts with semolina, medium-grind cornmeal, garlic powder, and salt or whatever seasoning you’d like. Heat up some avocado oil in a nonstick or very well-seasoned cast iron pan over medium-high heat. Pan-fry the smelts,…

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  • Easy lunch or dinner: Haddock, blanketed with a layer of crème fraîche and Parme…

    Easy lunch or dinner: Haddock, blanketed with a layer of crème fraîche and Parmesan, then broiled. It’s pretty easy to make, and the golden bubbly melty cheese makes the dish pretty irresistible. Use thin fillets–at most ½ inch–since the fish will not be flipped. Bring about 1 lb. of skinless haddock (or your preferred thin white fish fillets) to room temp about 30 min. before cooking. Set a rack about 4 – 6 inches from your broiler’s heat source. Lightly…

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  • My usual hamachi crudo, this time layered with crisp sweet-tart Mutsu apple. Mi…

    My usual hamachi crudo, this time layered with crisp sweet-tart Mutsu apple. Mixed equal big splashes of apple cider vinegar and fish sauce, then a touch of toasted sesame oil. Spoon around the fish, then top with scallion, Thai chili pepper, toasted sesame, and dried purple shiso leaves. Serve with steamed rice for a light meal or on its own as an appetizer / fancy snack. I got a couple branches of fresh purple shiso from the farmer’s market (assawagafarm!)…

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  • Pan-fried tofu with a simple spicy savory-sweet gochujang glaze–topped with a h…

    Pan-fried tofu with a simple spicy savory-sweet gochujang glaze–topped with a handful of scallion, a sprinkling of toasted sesame seeds + sesame oil, and a few slices of sugar rush peach hot pepper for an added spicy-sweet juicy crunch. To get your tofu golden and not soggy when pan-frying, use the extra-firm version. First drain it, then weigh it down on a rack for about 15-30 minutes: Place the tofu on a small rack that’s placed inside a plate or…

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  • Quick and lazy go-to weeknight pasta dish for us: Broccoli rabe sauteed with ga…

    Quick and lazy go-to weeknight pasta dish for us: Broccoli rabe sauteed with garlic and salty tinned anchovy fillets melted in olive oil. Mix in cooked pasta, top with a fried egg and pickled peppers, and lemon juice for more tang.

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  • Saucy and tender chicken tinga tacos topped with crème fraîche (or sub w/ regula…

    Saucy and tender chicken tinga tacos topped with crème fraîche (or sub w/ regular sour cream), urfa pepper, scallion, and lime–all wrapped up in duck fat tortillas. Chicken tinga (or tinga de pollo) is a Mexican dish made of shredded chicken, tomatoes, onions, garlic, and chipotle in adobo sauce, which gives the dish its delicious distinct smoky spiciness. I referred to tejalxrao’s chicken tinga recipe on nytcooking, who adapted it from Guadalupe Moreno of Mi Morena in the Bay Area.…

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  • New England jumbo sea scallop crudo tucked between slices of crunchy cool Persia…

    New England jumbo sea scallop crudo tucked between slices of crunchy cool Persian cucumbers. Dressed only with a few squeezes of lemon, a light sprinkling of sea salt and drizzle of olive oil to bring out the scallop’s sweetness. Top with toasted nigella seeds, gochugaru and scallion slivers. Enjoy as a simple seafood appetizer or serve with steamed rice or crusty bread as an easy light meal. Use the freshest dry sea scallops you can find. Dry sea scallops are…

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  • Spicy ground pork stir-fry with purple mizuna, chili peppers and lots of ginger …

    Spicy ground pork stir-fry with purple mizuna, chili peppers and lots of ginger and garlic. Seasoned with soy sauce, rice vinegar, a touch of MSG, and finished with toasted sesame oil, scallions, toasted sesame seeds and more chili peppers. Scoop over hot steamy jasmine rice, mix everything and enjoy. Serve with more sesame oil, soy sauce and/or chili peppers at the table. Quick recipe: Pour some neutral oil in a super hot wok on med-high, until almost smoking. Then add…

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  • Fresh shiitake mushrooms, seared in avocado oil in a carbon steel pan, then toss…

    Fresh shiitake mushrooms, seared in avocado oil in a carbon steel pan, then tossed with the savory, spicy, aromatic and addictive chile-oat crisp that’s full of alliums and chewy-crispy-toasty rolled oats. Spoon the mushroom mixture over a bed of steaming hot noodles, top with an egg yolk + scallions, immediately stir everything together and enjoy! Find the chile-oat crisp recipe from hettymckinnon’s cookbook, To Asia, With Love ❤️

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  • Shrimp stir-fry, lightly seared in a cast iron pan, then tucked in a bed of arug…

    Shrimp stir-fry, lightly seared in a cast iron pan, then tucked in a bed of arugula that was sauteéd in olive oil, salty butter and garlic. Squeezed lemon all over and topped with diced tomato for an extra touch of acidity + sweetness. Black pepper over everything; serve with toast or toss with some pasta 🙌🏼🍤🍅🌿

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