생선전

tyler florence's red curry-lime chicken wings

dedicated to my ww crew... :-)
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Ingredients
4 pounds chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime (i used 3 small limes)
1 teaspoon soy sauce
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Directions
Preheat the oven to 475°. Spread the wings on 2 large rimmed baking sheets. Drizzle with olive oil, season with salt and pepper and toss. Bake the wings for about 40 minutes, or until browned and crisp.
Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce. When the wings are done, transfer them to the bowl and toss with the butter until well coated. Transfer the wings to a platter and serve.

balled avocado

dedicated to dj reverie

chilled tofu

hiyaykko
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serves 4
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Ingredients
1 block well chilled silken tofu (350g)
1/4 cup thinly sliced scallions
a large handful bonito flakes
1 teaspoon grated fresh ginger
daikon radish sprouts
soy sauce
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Directions
1. Cut the tofu into 12 pieces and arrange in a serving bowl.
2. Arrange daikon srpouts on top of the tofu, sprinkle with the scallions and bonito flakes, and top with grated ginger.
3. Drizzle with soy sauce immediately before eating.

this recipe is from 'izakaya, the japanese cookbook' by mark robinson

안동찜닭

ginger garlic fish in parchment

rachel ray's recipe...YUM-O!

serves 4 hungry ppl
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Ingredients
parchment paper
4 (6 to 7-ounce) portions sea bass
salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce (i used soy sauce and added a few drops of sesame seed oil)

Directions
1. Preheat oven to 375 degrees F.
2. Rip off 4 pieces of parchment to form packets each about 12-inches long.
3. Season fish with salt and pepper.
4. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
5. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
6. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients.
7. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

wasabi potato salada