Pan Seared Sole with Tomato Caper Sauce

 

What’s for lunch today?

Capers flanked by tomatoes

Atop pan seared sole

 
Not sure where this recipe came from, but I dig it.  Capers are little bundles of joy indeed.

Pan Seared Sole with Tomato Caper Sauce

4 5-7oz fillets sole (or other mild white fish like Tilapia)

2 Tbs Olive Oil

2 medium tomatoes

2 Tbs capers

2 ½ Tbs butter

1 ½ Tbs Worcestershire Sauce

1 Tbs Lemon Juice

Seed and dice the tomatoes.  In a hot frying pan, heat ½ Tbs of the butter.  Add the diced tomatoes, capers, and pepper.  Cook on low heat quickly for a about 2 min.  Remove from heat and stir in the remaining 2 Tbs of butter and set a aside (do not reheat.) Salt and pepper the fillets.  Heat a frying pan then add the oil.  When oil is hot, add the fillets and brown on both sides, turning only once with a spatula.  This will take 4 to 5 min.  Remove to a plate and spoon the tomato sauce over the fillets.

Spicy Sichuan Noodles

Porky porky pork
So goddamn pig delicious
The other white meat

Food-ku is excited to announce its inaugural haiku from a guest poet!  Thanks to M. O. Fiocco for his inspired words in homage to the ever popular Sus domesticus.  This delicious recipe is from Cook's Illustrated, one of my favorite magazines:

Spicy Sichuan Noodles—Dan Dan Mian

Ingredients

8	ounces ground pork
3	tablespoons soy sauce
2	tablespoons Chinese rice cooking wine or dry sherry
	ground white pepper
2	tablespoons oyster sauce
4	tablespoons Asian sesame paste or peanut butter
1	tablespoon rice vinegar
1 - 1 1/4	cups chicken stock or canned low-sodium chicken broth (see note)
1	tablespoon peanut oil
1	inch piece fresh ginger , minced (about 1 tablespoon)
6	medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
3/4	teaspoon red pepper flakes
1	tablespoon toasted sesame oil
12	ounces dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine
3	medium scallions , sliced thin (about 1/3 cup)
2	cups bean sprouts (about 6 ounces) (optional)
1	tablespoon Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)

Instructions

1. Combine pork, 1 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
   
2. Bring 4 quarts water to boil in large stockpot over high heat.
   
3. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
   
4. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately.
   

Japchae

A brand new cookbook

A trip to Koreatown

A happy belly

Having recently acquired a new cookbook (and having complained incessantly about my disappointing results cooking ethnic food), I thought I’d give it another go.  Quick and Easy Korean Cooking sounded like it had potential (good reviews and a Gourmet Book Club selection), so off I went to Koreatown in search of my ingredients.

Armed with my iPhone, I navigated the unfamiliar isles and managed to acquire all of the necessary components, despite the nomenclature difficulties (turns out Korean Style Starch Noodles ARE sweet potato noodles.  Who knew?) 

Upon my return home, I began my first foray into Korean cooking. As the cookbook promised, the recipe was indeed quick and easy (and quite tasty too):  Sweet Potato Noodles Recipe