Monday, July 31, 2017

Steamed Pollock in Black Bean Sauce

     So here we are with my SECOND post of 2017! I have tried to make up the difference with my YouTube channel, but sometimes people just want printed recipes. This makes no sense to me as I am a beautiful, beautiful man and am worthy of consideration by all the people of Earth. Anyways, here we are. I've been super busy with The Spud and all sorts of home improvements (bathroom remodel, replacement of our back patio door, fence installation, yard and garden work, reorganizing rooms to maximize space). I have let the blog slip and I apologize.
     This particular recipe makes use of a bamboo steamer basket. If you don't have one, a steamer rack or some other form of rigged up steam system should work fine. I had some pollock I needed to use up and went to my trusty copy of The Thousand Recipe Chinese Cookbook and tinkered with a recipe. The end result surprised myself and The Wife. This made a really delicious sauce and a wonderful meal. The fish turned out nice and flaky. We served it up with some steamed sesame buns I got from the local world market. You could also use steamed pork buns and they would be great. This was super easy to put together. You could pretty much use any sauce you'd like with the fish, but I recommend giving this one a try for something a little different. As always, notes are in blue.

Steamed Pollock in Black Bean Sauce

  • 1 pound pollock (or other whitefish) 3-4 fillets
  • 1 tablespoon garlic black bean paste (available in the Asian section of most supermarkets)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/2 inch ginger, finely grated
  • 2 scallions, chopped
  1. Dry the fish with a paper towel
  2. Lightly rub the fish with a bit of salt and pepper
  3. In a bowl, mix all the ingredients that are not the fish
  4. Line a steamer basket with parchment paper, making sure it goes up the sides to prevent spillage
  5. Lay the fish in the steamer basket and pour over the mixture from the bowl
  6. Steam for about 30 minutes or until fish flakes easily with a fork
  7. Serve fish and top with sauce 
Good Times!

Saturday, March 4, 2017

Spaghetti with Oil and Bacon Jam

First off, let me say I'm sorry. It's been almost four months since my last post. I know I've managed a YouTube video, some FaceBook content and a couple live streams, but nothing of real value. Granted, you could still make that claim when I posted a lot. Regardless, as I've mentioned before, it seems that parenting takes up quite a bit of time. However, I have had the occasional moment of inspiration. A couple of friends of ours regularly come by for dinner and games. They are the epitome of gracious guests. We have never asked it of them, but they always arrive with some assortment of food related gifts for us. Recently it was a jar of Trader Joe's Uncured Bacon Jam. It is exactly what it sounds like. It is a sweet bacon spread. We've had it on toast and it was pretty good. Desperate to use up some leftover spaghetti, it became a key ingredient in a new and amazing recipe. Mind you, if you don't have access to this jam, I'm not sure what you're going to do. I have no idea how to replicate it. Best of luck. As always, notes are in blue.

Spaghetti with Oil and Bacon Jam
(Recipe makes 2 servings, or one if you're a fat bastard like me)

  • 8 ounces spaghetti
  • 3 tablespoons butter
  • 2 tablespoons olive oil (use as many virgins as you'd like)
  • 3 tablespoons bacon jam
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon dried, minced onion
  • 1/2 teaspoon crushed red pepper flakes (add a little more if you'd like a bit more kick)
  • 1/3 cup grated Parmesan cheese
  1. Cook pasta until aldente. Set aside to drain.
  2. In a large pan, on medium-high head, melt butter and add olive oil. 
  3. Add the onion and stir for a minute or two.
  4. Add the bacon jam. Stir until jam breaks down into the butter/oil mix.
  5. Add the garlic powder and pepper flakes.
  6. Add the pasta back to the pan. Toss until the pasta is totally coated with the sauce.
  7. Add the cheese and toss again.
  8. (If you feel the dish could use some color, feel free to toss in some chopped parsley)
Good times!