Quick & Easy Refrigerator Pickles
INGREDIENTS
· 1¼ cups distilled white vinegar (5% acidity)
· 3 tablespoons kosher salt
· 2 tablespoons sugar
· 2 cups cold water
· 8-10 pickling cucumbers cut into halves or spears or kept whole
· 2 tablespoons coriander seeds
· 6 large garlic cloves, peeled and halved
· 1 teaspoon mustard seeds
· ¼ teaspoon red pepper flakes
· 16 dill sprigs
INSTRUCTIONS
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Recipe By Once Upon A Chef
Spicy Ground Pork with Eggplant and Bok Choy
INGREDIENTS
1/2 cup olive oil
2 Japanese eggplants, halved, cut into slices
1 pound ground pork
1/2 yellow onion, finely chopped
4 garlic cloves, crushed
1 tablespoon grated ginger
2 small red chilies, chopped
1 bunch bok choy, trimmed, rinsed, halved lengthways
4 green onions, sliced
1/2 cup chinese cooking wine or sherry
1/4 cup water
1/4 cup soy sauce
1 teaspoon sesame oil
METHOD
1. Heat oil in a work or large frying pan on high. Cook eggplant for 3-5 minutes until golden brown. Drain on paper towel.
2. Drain all but 2 tablespoons of oil from wok. Reheat on high. Add pork to wok and cook for 4-5 minutes, breaking up lumps with the back of a spoon, until brown and cooked through. Add onion, garlic, ginger and chili and stir-fry for 1 minute.
3. Mix in remaining ingredients and stir-fry 3-4 minutes until vegetables are tender but crisp. Stir through eggplant and simmer for 1 minute until tender. Divide between bowls to serve.
Recipe image by: Women’s Weekly Food
Rockfish: The Sustainable And Affordable Hero of Seafood
Rockfish is gaining in popularity and with good reason. If you’re a seafood lover, you’ve likely already eaten rockfish, but it might have been served to you as snapper, perch, or rock cod. It is one of the most sustainable fish options available and this versatile fish is perfect for a variety of summer recipes.
It hasn’t always been this way. Back in 2000, experts sounded the alarm that many species of West Coast rockfish were on the verge of collapse. In the years that followed, fishermen, regulators, and conservationists worked together to reverse the disaster. Management programs were adopted, catch limits were followed, new fishing gear was designed, and fishing in sensitive areas was banned. Populations were revitalized, returning rockfish to a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch program.
Pacific Rockfish are a common near-shore fish on North America's West Coast. There are more than 70 different types of rockfish, and they are part of the much larger fish genus of Sebastes. They can vary in size (with fish ranging from as small as one pound to as large as 40 pounds) and are some of the longest-living vertebrates in the world. One of the oldest rockfish that researchers have been able to age was over 120 years. They come in a variety of colors (from bright red and orange to blander black or gray). But what all the varieties of rockfish share are their mild flavor and lean texture.
Wild caught rockfish is an excellent source of lean protein and omega-3 fatty acids and a recent study found they are lower in mercury than many other popular kinds of fish.
Rockfish has a mild, slightly sweet flavor, making it a delicious clean-tasting fish. It's the perfect choice when you are making a white fish recipe that features bold flavors that complement the robust qualities of this species. Firm in texture, Pacific Rockfish is easy to pan-fry, grill, or bake. It’s ideal for deep-frying, making it a good choice for fish and chips and fish tacos. It also works great in Asian recipes that call for white fish.
We’ve outlined a few of our favorite recipes below!
Grilled Rockfish with Garlic and Basil
Serves 4
Ingredients
2 lb Rockfish filet
3 tb olive oil
1 tb Lemon juice
4 tb Butter
4 clove Garlic
2 tb Fresh basil, chopped
1 dash Cayenne pepper
Instructions
Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling.
Grill for 10 to 15 min, turning only once. Time depends on the thickness of your fish.
Heat the butter and stew the garlic for 3 min stirring constantly to make sure it doesn’t brown.
Add the basil, cayenne pepper and remove from the heat.
Either pour the garlic butter over the fish or serve it in a gravy boat on the side.
Rockfish Tacos with Lime-Cilantro Crema
Serves 4
Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1garlic clove minced
Tacos
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon 1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds rockfish
Vegetable oil
8 (6 inch) tortillas
2 cups shredded cabbage
Directions
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.
Place fish on a baking sheet brushed with oil. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place fish in a bowl; break into pieces with a fork.
Heat tortillas according to package directions.
Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Asian Steamed Rockfish
Serves 4
Ingredients
8 4-to-5-ounce skinless rockfish fillets
Kosher salt and freshly ground pepper
5 scallions, cut into 2-inch pieces
1 2-inch piece ginger, peeled and cut into matchsticks
2 tablespoons low-sodium soy sauce
3 tablespoons peanut oil
3 cloves garlic, minced
1 jalapeno pepper (red or green), seeded and cut into matchsticks
1/2 teaspoon sugar
1 red bell pepper, cut into matchsticks
Cooked white rice, for serving
Directions
Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
Summer Corn, Zucchini & Tomatoes with Goat Cheese
INGREDIENTS
1 tablespoon extra-virgin olive oil
½ cup chopped shallots, from 1 to 2 shallots
1 large clove garlic, minced
Fresh corn kernels, cut from 2 ears corn
1½ cups seeded and diced zucchini, from 2 small zucchini
1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon sugar
1 (4-oz) log creamy goat cheese
2 tablespoons fresh chopped basil
INSTRUCTIONS
Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.
Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.
Eggplant Parmesan
Ingredients
1 large eggplant, cut into ¼-inch thick rounds
1 egg beaten
¼ cup almond milk
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon oregano
1 tablespoon fresh thyme
½ teaspoon red pepper flakes
½ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
28 ounces Marinara Sauce
1 large ball fresh mozzarella, thinly sliced
⅓ cup fresh basil leaves
Instructions
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
In a medium-sized shallow dish, whisk the egg and almond milk.
In another medium-sized shallow dish, combine the panko, Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with a bit more Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.
Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
Remove from the oven and top with fresh basil.
Recipe by: Love and lemons
Perfectly Grilled Sockeye Salmon
Ingredients
· 1 whole wild sockeye filet
· 1/4 cup extra virgin olive oil
· 1½ tsp kosher salt
· 1½ tsp freshly ground black pepper
· lemon slices (optional garnish)
Instructions
1. Pre-heat grill on high. Clean off grill grates.
2. Reduce grill heat to medium-high heat.
3. Generously coat your wild salmon filet in olive oil on both sides.
4. Sprinkle with salt and pepper.
5. Start grilling skin side down for 3-5 minutes. You will see the sides of the fish start to cook.
6. Flip and cook another 3-4 minutes until done. Or if you prefer your salmon cooked medium-rare don’t flip it over and keep it skin side down with the lid closed until the top of the salmon is just cooked through. Approximately 5-6 minutes total. If you choose to flip your salmon, don’t close the lid of the grill.
Kohlrabi and Carrot Summer Slaw
· 2-3 kohlrabi bulbs peeled and cut into matchsticks
· 2-3 carrots, peeled, julienned, or shredded
· 1 tart and crisp apple, cut into matchsticks
· 1 fennel bulb thinly sliced (remove the green tops just slice the white part)
· 2 green onions, thinly sliced (optional)
· 2 tablespoons chopped parsley
· 2 tablespoons olive oil
· 1 tablespoon white wine vinegar
· 1 tablespoon maple syrup, honey or sugar
· ½ tablespoon Dijon mustard
· ½ teaspoon kosher salt
Instructions
1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, fennel, apple, green onion, and parsley as noted above.
2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.
Recipe Credit: A couple cooks
Seared opah, monchong, salmon, or other favorite fish with seasonal tomato garlic butter
INGREDIENTS
1 package opah or monchong or salmon fillet thawed
olive oil
2 tablespoons garlic, finely minced
1 tablespoon lemon juice
3 tablespoons white wine
2 tablespoons parsley, chopped (2 to 3)
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
parmesan cheese, shredded
For the tomato topping:
1 pint tomatoes
2 shallots, minced
4 tablespoons unsalted butter
DIRECTIONS
Roughly chop cherry tomatoes.
Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
For the Fish:
Heat the sauté pan on medium heat until hot.
Add in oil; season both sides of fillets with salt and pepper.
Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
Remove from pan; add garlic; stir consistently.
Add tomatoes, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
On low heat, add in butter a little at a time.
Remove from heat; add in chopped parsley and season.
Recipe and photo credit lazyme
Italian Fava Beans with Tomatoes
Ingredients
2 or 3 Tbsp extra virgin olive oil
1 medium onion, diced
1 pound bag of fava beans, shelled, bean only (the outside pod isn’t edible)
1/2 pint cherry or chopped tomatoes, canned or fresh
1 ½ tsp salt
freshly ground black pepper
Instructions
Sauté the onion in the olive oil over medium high heat, adding a pinch of salt.
Once the onions are translucent and starting to brown a little, add the shelled fava beans.
Lower the heat to medium, stir, and partially cover for about 3 to 4 minutes.
Put the heat back to medium high and add the tomatoes, with more salt, and pepper if desired.
Stir and cook for another 4 or 5 minutes, uncovered, or until the fava beans are ready. Taste for seasoning and add as needed.
Remove from heat and serve hot, preferably with some fresh, crusty bread. Perfect as a vegan main dish or as a side, too.
Berry and Beet Summer Salad
Ingredients
1 bunch beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil or olive oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1-ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced
Directions
1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Recipe and Photo Credit: Taste of Home