A tropical spring break (Pt. 2)

Continued from below...

Sesame Green Beans and Asparagus
1 package (roughly 2 cups) of green beans, trimmed
1 bunch of asparagus
1/8 cup sesame seeds, toasted

Marinade:
1/4 cup soy sauce
1 tbsp minced ginger
Juice of 1/2 a tangerine or small orange
2 tsp sesame oil

1. Peel asparagus on about 2/3 of the sides (it is easiest if it is flat on the board). Cut into 1 1/2 inch pieces. Set aside.
2. Chop green beans in half. Add to asparagus.
3. Mix all marinade ingredients and toss it with the veggies. Let sit for an hour or two.
4. Cook everything (including juice) in a skillet on medium-high heat for 10 minutes.  At the end, add the sesame seeds.  When well combined, serve.

Soy-Citrus Marinated Cod

Cod * I used 3/4 lb of cod to serve 2 people
Basil, scallions and cilantro  (just a handful)
Brown rice
 
Marinade: 

1/4 cup soy sauce
1 tsp minced ginger
Juice of 1/2 a tangerine or small orange
Juice of 1/2 a lemon
2 tsp honey
1 tsp sesame oil


1. Line a baking dish with tin foil. Place fish onto the foil.
2. Mix marinade and pour atop fish, reserving about two tablespoons.  Let sit for up to one hour on the counter, covered, warming it up to room temperature.
3. Preheat oven to 450 degrees.  Pop fish into the oven for about 4 minutes, until top is lightly browning.
4. Lower temperature to about 350 and cook for 10 minutes or until fish is no longer translucent.
5. Top rice with chiffonade of basil, scallions and cilantro.  Place cod atop rice. Spoon the remaining juices over the rice.

Jack and I just about licked our plates clean.  This was a three course meal initially, but after a disastrous try at special macaroons, I think I'll just leave it at that.

A tropical spring break (Pt. 1)

There is the Marae,  Philadelphia Museum of Art, image courtesy of Artchive.com

This week is my spring break, so I'm imagining myself to be far away from my Brooklyn apartment, in a French controlled island in the Pacific.  It's the kind of place that Gauguin painted: almost neon colors and, like Gauguin, I am convincing myself that the flora and fauna are untouched by man. 

So, for dinner tonight, I've prepared something exotic and non-specifically Pacific.

For the first installment...

Mango Salad
1 medium cucumber, peeled
1 large mango, peeled (Make sure the mango is not too ripe, as you want it to be fairly firm)
1 carrot, shredded
3 scallions
1 handful cilantro and basil


Dressing:
1 tsp sriracha
2 tbsps fresh lime juice
2 tbsps fish sauce
1 tbsp rice vinegar

1. Slice cucumber lengthwise and scoop out the seeds. Slice into three inch long sections (you should have 5-6). Slice these sections lengthwise, and then slice the pieces again into somewhere between batons and matchsticks.

2. Do the same with the mango, remembering to use the flat pit to your advantage. (I eat the extras right off the pit. Yes, every time. Does that really surprise you?)

3. Slice scallions into rounds.

4. Toss cukes, scallions and mango into a bowl with the shredded carrot.

5. Chiffonade basil and pull whole cilantro leaves off the stem. Add to the top of the mixture. 

6. Mix dressing ingredients, dress salad lightly, and eat! 

 Clearly, that is what happened here.  I only got a shot of the second to last bite...