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Posts Tagged ‘red creamer potatoes’

When I went up to Sun Wah B.B.Q. for dinner the other night I took advantage of it being close to the Golden Pacific Market. I love that place, but hardly ever get up there since it’s so far away. I brought my cooler with me and loaded up on some goodies. A good portion of those goodies ended up in my Meatless Monday last night. In fact, I got the fried tofu specifically for it. I luz me sum fried tofu!

Before making the Thai Curry I put together some Thai flavored samosas. I had two red creamer potatoes and got a yukon gold (out of red creamers) that I skinned and diced, a lime that I zested and juiced half of, some egg roll wrappers (you can find samosa wrappers at some grocers or cut down some phylo, but I wanted smaller samosas so I cut some egg roll wrappers in half), 5 tablespoons of coconut milk (first thing I did was scoop the cream that settles on the top off and reserve that for the curry), 1 tablespoon of minced ginger, and one small shallot diced. What I forgot to get in the photo was about 1/4 cup of frozen peas that I thawed.

The first thing I did was boil the diced potatoes for about 15 minutes. Then I drained them while I heated up my pan and poured about 2 tablespoons of peanut oil in. I cooked the ginger and shallot over medium heat for about 4 minutes, just until they softened. Then I dropped the potatoes in along with the peas and coconut milk. I lightly mashed that all together with the back of a wooden spoon. I seasoned with salt and pepper and dumped in the lime zest and juice. I stirred that all together and let it cool, covered, for about 10 minutes.

Once the potato mixture was cool enough to handle I wrapped them up. I placed a spoonful at one end and proceeded to fold it up like a flag, leaving a little flap at the end.

I brushed the little flap with some peanut oil so it would seal together.

I lightly oiled a baking sheet with peanut oil and brushed the samosas all over with more peanut oil. They went into a 425 degree oven for about 10-15 minutes, just until they became a nice golden brown color.

While the samosas were baking I put together the curry. In the red bowl is the coconut cream from the can of coconut milk (this not only is used for flavor, but I used it as my oil so there was no need for additional oil), 8 green onions chopped, 1 chinese eggplant chopped, 1 red bell pepper chopped, 1 large shallot minced, 2 tablespoons of ginger minced, the other half of my lime juiced, 3/4 cup of vegetable broth, 4 oz shiitake quartered, 1 package of fried tofu diced, 1 tablespoon of Thai Red Curry Paste, 5 baby bok choy, and two stalks of lemongrass finely chopped.

In my hot pan I added the coconut cream. About a minute later, once it started to lightly bubble, I added the curry paste (along with 1 tablespoon of fish sauce that didn’t make it into the photo) and mixed it all together to make a smooth cream. I added the shallot, lemongrass, and ginger to that and let them cook for about 2 minutes before adding the pepper, eggplant, shiitake, and green onions. Once all of the vegetables were coated with the thick sauce I let it all cook for about 6 minutes. Then I poured in the vegetable broth. When the broth started to boil I added the tofu and let that heat through for about 3 minutes. After that I threw in the baby bok choy. I covered the pan and let everything cook for about 4-5 minutes. When it was all heated through and the baby bok choy slightly wilted I turned off the heat and stirred in the lime juice.

I served the curry next to some white rice and garnished it with some cilantro.

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I love grilling dead animals on a stick. It’s my most sadistic past time, but I love it so. The other night I picked up a 3/4 pound cod filet and did just that.

I mixed together 2 tablespoons of shiro miso, 2 minced garlic cloves, 1 teaspoon of pure cane sugar, and both the zest and juice of 1 lime. While mixing that together into a smooth paste I decided to pour in about 1-2 tablespoons of sesame oil to add a bit of nuttiness. I cut up the cod into bite-sized morsels and tossed them in the marinade.

While the cod was taking a miso bath I made a tomato and bread soup. I used the leftover roasted cherry tomatoes with their juice from the night before, the crusty bread left from the night before, a 28 oz can of whole peeled tomatoes, a handful of basil from my back porch, and 3 garlic cloves diced.

In a hot pan I poured in about 3 tablespoons of olive oil and then added the garlic and the stems from the basil. Once that garlic started to color a bit, about 1 minute or so, I poured in the can of tomatoes. You need to be careful with that because the tomato juice will splatter. Then I filled the empty can with water and poured that in. I let it come to a boil and then simmer down for about 15 minutes. At that point it’s pretty easy to break down the tomatoes with the back of a wooden spoon. After the tomatoes were completely broken down I poured in the roasted cherry tomatoes, bread, and basil and then seasoned with salt and pepper. I let that simmer together for about 10 minutes or so. Before serving I mixed in another little glug of olive oil.

To skewer with the cod I chopped up a red bell pepper, half an onion, and the last handful of brussel sprouts from my fridge (I’ve never skewered brussel sprouts before, they’re quite nice as long as they’re cooked enough). I also picked up 5 little red creamer potatoes to grill alongside.

I skewered it all up and threw it all on the grill. I let the skewers go for about 4-5 minutes on each side. The potatoes needed about 7 or 8 minutes on each side as my grill was about medium-high.

After I rinsed the rice and put it in the rice cooker I decided to throw a tablespoon of dried hijiki seaweed in with it. I just dropped it in and let it sit in the water with the rice for about a half hour before turning on the rice cooker. It’s hard to describe the flavor of hijiki on its own. It’s kind of earthy and mushroomy which is weird because I struggle to call anything from the sea “earthy”. It’s really just umami. Damn delicious!

My only mistake was not reserving some of the marinade. The potatoes weren’t as sweet as I had hoped and I would have been much better off smashing them after grilling and topping with some of the miso. Other than that I did well.

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