This Asian Marinade is so versatile. Yes it’s great for all cuts of chicken, but it’s also perfect with pork, shrimp and fish.
Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes.
I am unashamed of my love for bacon. It has and always will be a treat for my taste buds and the epitome of comfort food.
That’s before it’s oven roasted then slathered in Praline & Maple or drizzled with Sriracha Honey or submerged in Peach Bourbon Glaze or brushed with Rosemary & Black Pepper Honey. Candied Bacon is a meat-lover, sweets-lover dream come true!
Char Sui is Chinese BBQ Pork. Don’t let the word BBQ fool you. This isn’t your typical southern pulled pork BBQ (albeit we love that). No, the flavors and cooking method for Char Sui is quite different. And the results…phenomenal. Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade. Let us not pass over what makes Char Sui dreamy good. Crispy. Pork Fat. Rules!!
Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus. Oh YES!! How brilliant! Hummus is the perfect vehicle for flavor creativity. I was in the kitchen the next day coming up with my own version. After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.
Ahi Tuna Burgers with Avocado Aioli & Sriracha Mayo.
After we fell in love with Salmon Burgers, Ahi Tuna Burgers seemed like a natural progression. A nice simple mixture of diced ahi tuna, with a little sesame oil, scallion, ginger, and soy is all you need.
I’m writing this post while Summer Breeze by Seals & Croft is playing in the background (from a youtube link on the page of a friend) :) Maybe I’m longing for summer a lot earlier than usual or perhaps it’s that Mother Nature is teasing us. Freezing rain yesterday, 50’s today. It’s Saturday, the sun is shining, I’m having Tuna Cakes with Citrus Salad for lunch, and these words are speaking to me:
See the smile a-waitin’ in the kitchen
food cookin’ and the plates for two
Feel the arms that reach out to hold me
in the evening when the day is through.
makes me feel fine
blowing through the jasmine in my mind…
This Tuna Cakes with Summer Breeze Citrus Salad recipe was born out of the ingredients in our Fridge/Pantry. I’m beginning to think that’s my niche. I’m far more creative and pay closer attention to flavors & seasoning when I’m not working from a recipe. And when I get the chance to sleep in, or at least ‘lounge in’ for the first time in two weeks….I’m not going to the grocery store.
I started with a can of tuna, added fresh shredded and diced veggies, an egg, a little mayo, and panko breadcrumbs to bind. Seasoned and spiced the way we like it, with a handful of fresh cilantro and a squeeze of lemon juice for pop. Before making all the patties, I cooked up two bite-sized samplers so I could adjust the seasoning if necessary. Simply announcing Tuna Cakes for lunch wasn’t going to pique the interest of many. Mother Nature may have taught me a little something about the power of teasing :)
What started as a can of tuna evolved into these deliciously fresh Tuna Cakes, full of bright flavors. Served on a bed of baby greens with a drizzle of olive oil, sprinkle of sea salt & freshly cracked pepper, a squeeze of fresh citrus juice, and a dollop of sriracha mayo. Oh how I can taste you warm Summer Breeze.
Combine all tuna cake ingredients in medium bowl and blend together using a fork. Make a small test cake and pan fry on both sides over medium heat until golden brown. Taste, and adjust seasoning accordingly. Continue to make 6 larger equal size cakes. Pan fry on both sides over medium heat until golden brown.
For the sauce…
Combine all ingredients. Refrigerate any unused portion.
Place a cup of baby greens on a plate, top with 3 tuna cakes. Drizzle with olive oil, sprinkle with sea salt & freshly cracked pepper, squeeze on fresh citrus juice, and dollop with sriracha mayo.
The beauty of these tuna cakes is you can substitute according to ingredients in your pantry or fridge. It’s your chance to get happy.
They are red currants and tonight they are recipe inspiration.
When we were growing up, one of mom’s signature party appetizers was Cocktail Franks in Red Currant Chili Sauce. We loved them. I hadn’t thought about them in quite some time until I spotted these little beauties at the market. There was no way I was leaving without them. And so we shall have Red Currant Chili Glazed Salmon over Israeli Couscous with Spinach.
There are those dishes on a restaurant menu that create a stir and keep you coming back. Remember when the Blooming Onion blossomed on the Outback menu….what a craze. Have you ever been tempted to go to Red Lobster…just for the Cheddar Biscuits? Or raced straight from work to Chili’s for an order of their Southwestern Eggrolls (and a Presidente Margarita)? When someone shares what THAT dish is for them….it peeks your curiosity. My mom & dad ‘in law’ shared that Bonefish Grill’sBang Bang Shrimp might just be THAT appeTEASER that keeps them going back. That was good enough for me.