Monkfish Mustard Curry:
- 1 pound firm fleshed fish fillet, cut into two inch chunks
- 2 cups sliced yellow onion
- 4 cups tomatoes, roughly chopped
- ½ cup vegetable oil (or 4 tablespoons of ghee)
- 3 whole cloves
- 1 tsp. cumin seeds
- 1 tsp. brown mustard seeds
- 1 each dried arbol chile
- 12 each curry leaves
- 1 tsp.garlic, chopped fine
- 2 tsp. fresh ginger, chopped fine
- 1 Tbsp. jalapeno, seeded & chopped (more if you like things spicy)
- ¼ cup white wine
- 2 cups fish or chicken stock or 1 cup bottled clam juice mixed with 1 cup water
- 1 tsp. coriander Seed, toasted & ground
- ¼ tsp tumeric
- ¼ tsp. allepo or cayenne pepper
- 1 tsp. mustard powder
- 1 cup okra or cauliflower, sliced in ½” pieces
- ½ cup cilantro leaves, roughly chopped
- salt and pepper
- Warm a sauté pan over medium heat. Add half of the oil or ghee and the onions. Cook until soft, about 8 minutes. Add the tomatoes and cook until the tomatoes dry out and darken in color, about 20 minutes. Cool slightly and puree in a blender.
- Heat the remaining oil or ghee over medium heat in a deep heavy pan such as a dutch oven. Add the cloves and cook until fragrant, about 20 seconds. Add the cumin seeds, mustard seeds and arbol chile and cook until the mustard seeds start to pop.
- Add the curry leaves, garlic, ginger and jalapeno to the pan. Cook until fragrant, about 1 minute.
- Add the white wine, tomato-onion puree and stock. Bring this to a low simmer for 5 minutes and season with salt and pepper to taste. Add the coriander, tumeric, Allepo/cayenne pepper and mustard powder to the pan.
- Season the fish all over with salt and pepper. Add the okra or cauliflower to the pan and cover. One minute later add the fish. Re-cover the pan and increase the heat to high for two minutes, then turn off the heat and allow it to sit covered for 6 minutes.
- Remove the lid, adjust the seasoning with salt and pepper to taste and add the cilantro.
BLT&A Salad with Poached Egg on Arugula:
- 1 head of arugula, washed and chopped
- 1 large tomato, chopped
- 1 large apple, chopped
- 1 avocado, chopped
- 3 pieces of bacon, cooked and torn into pieces
- 2 poached eggs
- handful of torn purple basil.
- Mix everything but the eggs up in a salad bowl. Add some Ume vinegar and a drizzle of olive oil and toss.
- Place poached eggs on top and throw on some purple basil. Break yolks and enjoy.
Kobocha Squash stuffed with Curried Turkey and Potatoes:
- 1 kobocha squash
- 1 lb. ground turkey
- 4 – 5 medium sized potatoes, thinly sliced
- olive oil
- 2 tbls. curry powder
- sea salt to taste
- Heat oven to 425
- Cut squash in half and seed. Sprinkle with olive oil. Once oven is hot, roast at 425 for 40 – 45 minutes.
- Meanwhile, brown the ground turkey in a skillet over medium high heat. Once brown, remove with a slotted spoon and transfer to a large bowl.
- Add the potatoes to the same skillet and add water to cover.
- Bring to a boil, lower heat, and simmer for 15 minutes or until the potatoes are soft and cooked through. Drain, and mash.
- Add potatoes to bowl with ground meat, along with curry powder and salt.
- When the squash is ready, fill with potato turkey mixture and serve immediately.
This dish was life affirming. Also we shared one half and kept the second for leftovers.
- A large jars worth of hot peppers. I used a mix of habanero, thai chillies and poblanos.
- 8 cloves of garlic
- Water and 1/2 cup salt to coat
- 1 onion
- 1/2 cup white vinegar
- Add peppers and garlic cloves to large jar.
- Dissolve salt in water and cover peppers in jar.
- Cover jar with a cheese cloth and a rubber band.
- Place in a cool, dark place for a week.
- Dump the contents of the jar into a blender and blend well.
- Pour that mixture into a sauce pan along with onion and vinegar.
- Bring to a boil, then reduce heat and simmer down to 1/2 the volume
- Return mixture to blender and blend well.
- Fill jars with hot sauce and cool.