Monkfish Mustard Curry:
Ingredients:
- 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
Preparation:
- 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:
Ingredients:
- 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.
Preparation:
- 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:
Ingredients:
- 1 kobocha squash
- 1 lb. ground turkey
- 4 – 5 medium sized potatoes, thinly sliced
- olive oil
- 2 tbls. curry powder
- sea salt to taste
Preparation:
- 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.
Hot Sauce:
Ingredients:
- 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
Preparation:
- 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.
