In the last couple of years,”poke” bowls seem to be cropping up everywhere. Normally it is served with sashimi-grade salmon or tuna (both RAW). We first had these at a local Italian restaurant in the city and came to order it many times. I did find a recipe, where else but Pinterest, but finding the sashimi-grade salmon (raw and safe) proved more difficult until recently. Eureka! It turned out beautifully, well almost…details later.
Ahi Salmon Poke Bowl
- 1 Pound Sashimi-grade salmon, cut into 1/2-inch cubes or pieces
- 1/4 Sweet onion, sliced thin
- 1 or 2 thinly sliced radishes
- 1/4 English Cucumber, halved and sliced thin
- 1/4 Cup Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon Sesame oil
- Black sesame seeds and sliced scallions for garnish
- Steamed Cauliflower rice for serving OR Basmati rice
1. In a large bowl, combine the tuna or salmon, onion, soy sauce, vinegar, ginger, Sriracha, and sesame oil.
2. Serve topped with black sesame seeds, sliced cucumber* , sliced scallions, and sliced radish in bowls with cauliflower or Basmati rice.
Putting the cucumbers in at Step one resulted in a greenish gray cucumber as you can see in the foto.
When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.
15 MINUTE THAI BASIL CHICKEN
Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 8 ounces green beans
- 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!
Thai Salmon in Foil
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional if you want more heat
- 2 pounds salmon
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with peanuts and cilantro, if desired.
*Baking time may need to be adjusted depending on the thickness of the salmon.
This delicious recipe brought to you by Damn Delicious
Good use of leftover pork loin roast!
Sesame Noodles with Pork by Stacey Snacks
- 1/2 box linguine (8 oz.)
- leftover cooked pork tenderloin (I used half a tenderloin, about 1/2 lb.), shredded
- handful of cilantro
- 1 carrot, cut into ribbons w/ a vegetable peeler
- handful of chopped scallion or chives
- sesame seeds
- canola oil for the frying pan
- 2 garlic cloves, chopped
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/8 tsp or squirt of Sriracha sauce (or hot chili sauce)
In a large heavy skillet, heat the canola oil and cook your garlic only 2 minutes until fragrant and transfer to a bowl.
Add the rest of the sauce ingredients to the garlic and whisk together. Set aside.
Cook your pasta and drain. Add the pasta back into the skillet (you may need to add some more canola oil) and toss around with tongs.
Add the leftover pork and pour the sauce over the noodles and pork to combine, tossing to heat thru.
Empty the contents into a big bowl and add the carrots, cilantro, green onions and sesame seeds and mix together. You can refrigerate and serve cold, but we liked it warm like Lo Mein noodles.
Here in the Yucatan one of the favourite appetizers/botanas is ceviche.
Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Recently we were at a favourite restaurant, Quereke, where they served a mushroom ceviche…no fish or seafood! Where there is a will, there is a way. Pinterest to the rescue! The following recipe is adapted from the one I found there, as we do not get a great variety of mushrooms (hongos) in Yucatan. Just pick four different types of mushrooms that you can find.Try it at your next little party!
- 3 white button mushrooms chopped into small pieces
- 3 cremini mushrooms chopped into small pieces
- 1 Medium oyster mushroom chopped into small pieces
- 3 pieces of chanterelle mushrooms chopped into small pieces
- 6 T. diced red onion
- 2 T. chopped cilantro
Spicy Garlic Ceviche Sauce
- 3/4 cup lemon juice
- 1 T soy sauce
- 1/2 tsp. minced garlic
- 1/2 tsp. salt
- 1 T. Sriracha or Thai Sweet Chili Sauce
Saute white and cremini mushrooms in olive oil with some garlic. Toss in remainder of mushrooms and heat through. Add red onion and cilantro. Toss with spicy garlic ceviche sauce. Chill.
Serve with some type of dipping chips.