All posts tagged soy

By Jessica | November 19, 2008 | Main Courses, Other People's Recipes, Recipes | 4 Comments

I realize that I have been a fat ass in the making since I was little. On playdates, friends would come over and play cooking. All my first jobs were centered around food, from manning a bakery to making cupcakes (ok, i didn’t actually get PAID for that). Some of the funnest and most hormone-inducing jobs were always as a waitress. The fanciest and possibly the most deliciousest (?) restaurant job I had was at this bougie place in rochester ny called the rio bamba. Buttery and frenchy, this food was at a level of upscale tastiness that all Rochester restaurants would strive to be. But please.

Since moving on from the rio, I have made one of their signature dishes oh, maybe, 8, 9 hundred times. It’s too good, healthy and easy not to make this meal everyday. You should make this for someone cause they will think you are cool.

The original recipe calls for tuna, but I don’t eat tuna anymore (something really gamey to me, but by all means, go for it) so I substituted the fish with a sea bass – I know, so not politically correct. I have done this with swordfish before which I think is my fave. Also, chef made this with isreali couscous which is the same couscous you and I know, except it’s enormous balls instead of tiny ones. I prefer the standard couscous size cause it soaks up the sauce which is mamma’s milk foreal. Eat this.

Soy and Citrus Sea Bass Over Couscous

1/4 cup soy sauce or tamari (tamari is just the same as soy, just a higher quality with less sodium)
1/4 cup of fresh lime juice
1/8 cup of olive oil
1 leek
2 servings of Sea Bass, Tuna, Swordfish, or your favorite fish, but not salmon
2 servings of cooked couscous
olive oil or butter for frying
Serves 2.

Combine the first 3 ingredients. Slice the leeks and add to the sauce. Stir well. Heat your olive oil (or butter) in a frying pan. When hot, place the fish skin side down. When the fish can move a bit in the pan, it’s ready to flip. It’s done when you can stick a knife in it without any resistance. (Thanks, Bittman.) When the couscous is ready, plate, put the fish on top, add the leeks on top of the fish and pour the sauce over everything. So. Easy.

By Jessica | September 22, 2008 | Projects, Recipes | 3 Comments

So we like to eat pork, wanna fight about it? We also like to eat bite-sized. I think it’s cuter that way. Pretty sure R just thinks it’s more fun to eat with his fingers. I got a steamer recently, and since we like dumplings around here, and pork is our heart, we churned out some pork dumplings like we were a tiny little dumpling-eating factory.

All the ones that look like dumplings, R made. My anal ass (ha, didn’t even think about that when I was typing but it stays) liked the straight lines of the stars, so those are mine. Also see the lone tortalli I made. :( Not sure why I did that.

I’m not going to lie to you, R’s were better and I would recommend that shape with this recipe. Something about the bunchy dough at the top that was mmm mmm good.

Steamed Pork Dumplings

1 lb of ground pork
1/4 cup tamari
3 tbs of sesame oil
2 tbs of sirachi
one small splash of vinegar
1 shallot, finely chopped
wanton wrappers (as I said before, shut up)
salt and pepper
Makes about 24 dumplings. Perfectly serves 2 as an entre if you’re fat.

Combine all the ingredients in a bowl. Mix with your fingers (please wash them first, gross). Drop one scoop of pork, roughly the diameter of a quarter in the middle of the wanton wrapper. Brush water on the exposed parts of the wrapper to act as a adhesive. Gather the corners and edges and pull to the top. Smoosh together. Keep uncooked dumplings beneath a damp paper towel while finishing up. Wet the steamer a bit before putting the dumplings in or they will stick to the wood after cooking. Put the steamer on top of a pot of boiling water and let the dumplings steam for 20 minutes. If there are two stacked baskets, as most steamers are, switch the order halfway through.

For dipping, serve with individual bowls of tamari sauce, sirachi sauce, and sesame oil with red pepper flakes. I hear duck sauce would do yourself good, as well. Again, if you’re going to use your fingers, please wash them?

By Jessica | September 9, 2008 | Main Courses, Recipes | No comments

Things that I love include jerk sauce, grillin and farmers market veggies. R and I made a meal last night in 10 minutes flat. In fact, it took longer to eat it than it did to make it. Check it.

Jerk Chicken Burgers and Green Beans with a Mustard Soy Sauce

1.5 – 2 lbs of ground chicken meat, essentially you want two servings worth
1 tbs of that magic jerk sauce I sweat or any jerk sauce you sweat
burger fixins such as lettuce, tomato, onion, etc
your fave burger bun, we did semolina with sesame from the bakery
2 handfuls of green beans
1 heaping tbs of dijon or brown mustard
1/4 cup soy sauce
This serves two.

Mix your chicken and jerk with your fingies well, but do it lightly or the meat will get tough. Form some large patties and place on the grill. We used the one on the stove top. Cook for 6 minutes on each side. While cooking, gather your burger fixins and place the meat. This burger is good with ketchup.

While this is going on, steam your beans lightly – you want them to stay crispy. Mix your soy and mustard. Sauce the beans. Eat. Think about your delicious and juicy, fat-free meal, ya skinny mini.