Happy Earth Day Folks!
I am thrilled to be sharing that I have the honor to join the wonderful o’hana at King’s Hawaiian as one of their Featured Bloggers. As y’all know, I’m OBSESSED with the ono King’s Hawaiian products & since my visit with them back in August, I have gained the utmost respect for the organization and the Taira O’hana.
Check out my first post here where I share my experience with Aloha ‘Aina and a fun recipe for Crispy Fish Sliders.
Stay tuned for more posts to come! Alohas!
I live for oysters.
So when I saw an instagram post by a friend who snapped pics of them topped with uni– I gasped! It was brilliant and I just had to make them for our Japanese themed Fam Din.
Using the gorgeous oysters we nabbed from Dry Dock Fish Co., I put together a simple mignonette with Asian flavors that provided the right amount of acidity and heat to the briny shellfish. Topped with an unctuous piece of uni and dollop of tobiko, these oysters brought decadence and indulgence to a whole new level!
A bit over the top?
Maybe.
Deliciously gluttonous?
Absolutely!
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Decadent Oysters with Asian inspired Mignonette
Ingredients:
Mignonette:
¼ cup ponzu sauce
1 tablespoon minced shallots
½ teaspoon freshly cracked coriander
¼ teaspoon finely minced Thai chili pepper
½ teaspoon finely chopped chives
2 dozen oysters (cleaned, shucked, on ½ shell)
5 ounces fresh uni (sea urchin roe)
tobiko
chives, cut into 1 inch pieces
Prepare the mignonette by whisking together all the ingredients until combined. Chill until ready for use.
Fill a large platter with ice. Lay the oysters on top of the ice and drizzle each with some of the mignonette. Lay pieces of uni on top of each oyster and top with a small dollop of tobiko. Garnish with the chives and serve immediately.
I spent a good part of Saturday gallivanting around Old Town San Diego TAH-KEY-LA tasting with some fab friends. The beautiful California sun was shining and we were getting to know the lovely complexities of Blanco, Reposado, and Añejo.
But want to know my little secret? After all that “training” I still don’t know anything and will continue to judge different tequilas based on the following responses I give after tasting it –”Meh“, “ACKK!!”, or “MAKE IT A DOUBLE!”
Totally scientific.
But amidst all the tequila-shenanigans, I did get down on some delish Fish Tacos–a west coast treasure. And I am pretty much obsessed with all types of fish tacos— grilled, blackened, seared, and of course Baja style which is lightly beer battered then fried.
This is one of the ways I prepare Fish Tacos when I’m a tad short on time and are in one of my über avocado moods. Which let’s be honest, is all the time.
I make a quick cabbage slaw with a creamy and slightly tangy avocado dressing and pile it on top of fish that has been marinated and broiled. Super crunchy, super bright, super tangy, and SUPER DELICIOSO!!
I may have overdone it with the “supers” but you get the drift. 
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Fish Tacos with Avocado-Cabbage Slaw
Serves 2
Ingredients:
Tacos
½ pound firm white fish fillets, such as cod or tilapia
2 garlic cloves, finely minced
1 teaspoon lime zest
2 tablespoons chopped cilantro, plus more for garnish
¼ teaspoon red pepper flakes
2 pinches ground cumin
2 tablespoons vegetable oil
kosher salt and pepper, to taste
4 flour or corn tortillas
1 cup chunky salsa
lime wedges
Avocado-Cabbage Slaw
1 cup ripe avocado, diced
¼ cup Mexican crema or sour cream
¼ cup fresh cilantro, chopped
½ jalapeno pepper, finely diced and seeded
1 tablespoon lime juice
½ tablespoon agave or honey
kosher salt and pepper, to taste
2 cups shredded cabbage
In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.
In a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.
Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.
Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.
More times than not, I’ve got a lot to say about everything. And when it comes to food– fuggedaboutit!
But then there are times when I take a bite of something and there are really just no words needed. Like with this Spicy Crab and Avocado Salad. MMMMMMM!!!!!!
TONS of sweet lump crab meat, paired with the creaminess of avocado, a slight crunch from the serranos and a kick of spice. Perfection!
Okay, okay. Maybe I do have a few words but trust me, one bite and you’ll know exactly what I mean.
By the way, in case you’re wondering–Why do I call this a “crab salad”? Well…the same reason why they call chicken salad, “chicken salad”. And yes, I may be trying to avert the question.
Laters!
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Spicy Crab and Avocado Salad
Serves 2
Ingredients:
5 ounces cooked lump crab meat
1 scallion, diced
1 teaspoon finely minced serrano pepper
1 tablespoon mayonnaise
1 teaspoon hot sauce
½ tablespoon lime juice
¼ teaspoon Old Bay Seasonings
kosher salt and pepper to taste
1 large avocado, halved and seeded
garnish with chives and additional Old Bay Seasonings
In a bowl, gently combine the crab, scallion, serrano pepper, mayonnaise, hot sauce, lime juice and Old Bay Seasonings. Taste and season with additional salt and pepper. Refrigerate the crab mixture for 30 minutes.
Spoon half of the crab mixture into each of the avocado halves. Sprinkle with a dash of Old Bay Seasonings and top with chives. Enjoy!
Oh l’amour…..
However, if you’re like the gazillion of other folks out there, you may be still scrambling to solidify your plans to woo your loved one.
So let a sistah help you out……..skip the overpriced restaurants with the “meh” prix fixed menus and jump in the kitchen to cook a delish meal for your sweetie.
But that doesn’t mean you need to slave away in the kitchen all day to impress your Boo. In fact, not only are these Sriracha Crab Cakes super easy to make but they are sure to BRING THE HEAT to your Valentine’s Day!
The crab cakes are jammed pack with lump crab and have a wonderful kick of heat from the Sriracha and jalapenos. Oh yea…..
Pair them with a bright bottle of bubbly and chocolate covered strawberries and BOOM! Instant recipe for love.
You’re welcome
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Sriracha Crab Cakes with Spicy Remoulade
Serves 2 entrees or 4 appetizers
Ingredients:
Crab Cakes:
1 tablespoon Sriracha hot sauce
1 large egg white
2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/8 teaspoon paprika
1 garlic clove, finely minced
12 ounces cooked lump crab
1 red jalapeno, seeded and minced
2 scallions, chopped
2 tablespoons chopped parsley
¾ cup panko breadcrumbs, divided
kosher salt and black pepper to taste
4 tablespoons vegetable oil
2 tablespoons unsalted butter
Sauce:
½ cup sour cream
1 tablespoon mayonnaise
½ tablespoon Sriracha hot sauce
2 pinches cayenne pepper
1 teaspoon fresh lemon juice
kosher salt and black pepper to taste
Begin preparing the crab cakes by whisking together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic. Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and ¼ cup of the bread crumbs. You may add additional breadcrumbs if the mixture is too wet. Season with salt and pepper to taste. Divide the mixture into fourths and form each portion into equal sized patties. Dredge the crab cakes with the remaining breadcrumbs. Cover the crab cakes and refrigerate for at least 30 minutes.
Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice. Add salt and pepper to taste and refrigerate for at least 10 minutes.
Heat a large skillet or cast iron on medium heat. Melt the 1 tablespoon butter into 2 tablespoons oil, swirling the liquid around the skillet. In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through. Remove the crab cakes and wipe the skillet with a paper towel before adding the remaining butter and oil. Fry the remaining two crab cakes.
To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top. Serve with additional lemon wedges.
That’s right, dear friends! It’s Tết – the Lunar New Year!
I have to admit, I just barely finished scrubbing down my home yesterday. As I’ve shared before, one of the rituals leading up to Tết involves some serious housekeeping. And heck–I do whatever I can to ensure that my loved ones and I will have a lucky and prosperous new year. No bad ju-ju here!
My clan won’t be gathering until next week but my mouth is already watering just thinking about all of the delicious traditional eats that are in my near future. Rice cakes, roasted pig, sticky rice…..yummers.
Since I’ll be getting my fill of all of the traditional Tết fixins’ next week, I thought I would whip up some quick, yet satisfying bites to pay homage to the Lunar New Year. These Crispy Crab & Avocado Wontons fit that bill! I figure that since dumplings are traditionally served during Chinese New Year to symbolize money, the same may go for these lovely wontons. After all, they are gold and look like little purses
The fried wontons are filled with lump crab and pairs beautifully with the creaminess from the avocados. The sriracha adds a slight kick and when dipped into the tamarind chili sauce–perfection!
And with that dear friends, please allow me to wish you a very Happy, Healthy, Meaningful, Joyful, and Adventurous Year of the Snake!
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Crispy Crab & Avocado Wontons
Serves 4
Ingredients:
Wontons:
6 ounces cooked lump crab meat
½ tablespoon sriracha hot sauce
½ cup diced avocados
1 tablespoon minced chives
1 teaspoon fresh lime juice
kosher salt and pepper to taste
12 wonton skins
vegetable oil for frying
Tamarind Chili Sauce:
3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 red chili, minced finely
In a bowl, gently combine the crab, sriracha, avocados, chives and limejuice. Season with salt and pepper.
Take one wonton skin and brush the edge of each side with water. Place about 1 heaping tablespoon of the mixture in the center of the skin. Fold the ends of the wrapper together, pinching to seal. Fold the other ends together to make a little parcel. Use your fingers and pinch together all the seams to thoroughly seal. Repeat with the remaining wonton skins.
Heat the oil in a heavy bottom pot to 375 degrees F.
While the oil comes to temperature, prepare the Tamarind Chili Sauce. In a bowl, whisk together all the items and refrigerate for 10 minutes. Sauce can be stored in the refrigerator for up to one week.
Once the oil is ready, fry the wontons in batches for about 2 minutes until golden brown. Remove to a plate lined with paper towels to drain. Repeat until all wontons have been fried and serve with immediately with the Tamarind Chili Sauce.
With every trip to NYC, I must stop by Luke’s to pick up a Lobstah Roll. So flippin’ good, I can hardly stand it!!
Their lobstah is lightly seasoned and has just a tad of mayo to hold things together. Wonderfully straightforward and showcases the sweet flavor of the meat. And of course, the decadent lobstah is enveloped in a buttery, toasted, New England-style bun. Lightly crunchy on the outside and soft in the inside.
Ermahgerd…..
In the spirit of Luke’s, I was inspired to throw down a few Lobstah Rolls myself. I kept things simple but you can add in minced celery, avocados, lettuce, or heck–even MORE lobster! I jammed my rolls with so much lobstah meat that you could barely pick it up. Trust me, it’s a good problem to have.
I also cooked my own lobstahs but if it makes you a bit squeamish, feel free to pick up some pre-cooked meat from a trusted fish monger. Either way, you’re going to want to make these beauties because……
Wait–do you really need a reason? HECK NO—They’re Lobstah Rolls! Drools.
And with that Friends, Happy Friday!!!
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Lobster Rolls
Makes 2 rolls
Ingredients:
½ pound lobster meat, mix of both tail and claw
1½ tablespoons mayonnaise
¼ teaspoon celery salt
¼ teaspoon black pepper
1 tablespoon chopped chives (more for garnish)
2 -3 pinches cayenne pepper
2 top-split hot dog buns
2 tablespoons melted butter
lemon wedges
Chop the lobster meat into ½ inch pieces and place in a large bowl. Gently mix in the mayonnaise, celery salt, black pepper, chives and cayenne. Set aside.
Heat a cast iron skillet or pan and brush the exterior of the buns with the melted butter. Toast the buns on both sides. Fill the buns with the lobster mixture and sprinkle additional chives on top (optional). Serve immediately with lemon wedges on the side.
My how time flies……
In the past three years, I left a comfortable job and moved to a brand new city. My family has welcomed a few new additions and have had our share of ups and downs. I’ve celebrated milestones with friends and loved ones and have stumbled upon great adventures.
And of course, three years ago I started this blog.
I can hardly believe how a quick decision one “wine-induced” night has catapulted me into a wonderful world of food and self-exploration.
This experience has introduced me to the food blogging community—a group of folks who are so supportive and generous. And I have been extended wonderful projects to participate in–which I still find so mind boggling! Not too shabby for this home cook
After three years, I am still so grateful. Thanks to my loved ones who serve as my steady food testers and inspiration.
And Thanks to you All for your continued support of The Culinary Chronicles. I promise, there’s a lot more to come.
ps. To celebrate, try out my Lobster Macaroni and Cheese. Comforting and a bit decadent…just how I like my food.
Happy Foodventures!
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Lobster Macaroni and Cheese
Serves 6
Ingredients:
¾ Pound Elbow Pasta
2½ Cups Whole Milk
2 Tablespoons Vegetable Oil
4 Tablespoons Unsalted Butter
4 Tablespoons All Purpose Flour
2 Cups Gruyere Cheese, shredded
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Fontina Cheese, cubed
½ Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Freshly Grated Nutmeg
Kosher Salt, to taste
Black Pepper, to taste
10 Ounces Cooked Lobster Meat, tail and claw
½ Cup Toasted Panko Breadcrumbs
¼ Cup Parmesan Cheese, finely grated
2 Tablespoons Olive Oil
2 Tablespoon Fresh Chives, diced
Bring a large pot of water to boil. Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente. Drain well and set aside.
In a small saucepan, add the milk and bring to a slow simmer.
Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat. Sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook. Whisk in the hot milk and continue to stir until the sauce thickens. Remove the pot from heat and add in the Gruyere, Cheddar Cheese and Fontina. Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper. Add in the pasta and lobster and stir until thoroughly combined. Pour the mixture into a greased 9×9 inch baking dish. Sprinkle the top with Panko and Parmesan Cheese. Drizzle the olive oil over the top and bake in a 400 degree F oven for 25-30 minutes until the top is golden brown. Remove from the oven and sprinkle the chives over the baked dish.
I’m quite pleased to share that our Sunday Family Dinners have been going swimmingly well.
And what’s fun is that we’ve adopted some international themes for each dinner—the last inspired by Latin flavors. It was a memorable afternoon/evening where everyone had a hand in creating our delicioso menu.
My contribution this time around were fresh margaritas (no pre-bottled stuff here!) and a huge bowl of Grilled Shrimp with Chimichurri Orzo.
I’m pretty obsessed with Chimichurri Sauce –full of bright herbs and citrus flavors. I usually drizzle it over grilled skirt steak but I’ve been known to stir a spoonful of it into scrambled eggs or as a spread in sandwiches in lieu of pesto.
The dish turned out to be a winning combination that can be served either warm or at room temperature. Total Nguyen-Win
Stay tuned for our upcoming Family Dinner where we will venture to Europe!
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Grilled Shrimp with Chimichurri Orzo
Serves approximately 6
Ingredients:
1 Pound Dried Orzo
1 Pound Large Shrimp, peeled and deveined
Kosher Salt
Pepper
Chimichurri Sauce
1 Large Bunch Fresh Cilantro, roughly chopped
1 Large Bunch Fresh Parsley, roughly chopped
6 Sprigs Fresh Oregano
2 Large Garlic Cloves
1 Serrano Chile Pepper*
1 Tablespoon Lime Zest
¼ Cup Lime Juice
½ Teaspoon Red Chili Flakes*
1 Tablespoon Honey
1 Cup Olive Oil, more if needed
Kosher Salt
Pepper
Season the shrimp with salt and pepper and set aside.
Prepare the Chimichurri Sauce. In a food processor or blender, add the first nine ingredients and pulse several times. Stream in the olive oil and blend until the items have fully incorporated. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add salt and pepper as needed. Refrigerate until ready to be used. (*Chile amounts can be adjusted based on heat level preference)
Bring a grill pan to medium high heat. Cover the pan with cooking spray and grill the shrimp about 1-2 minutes per side. Transfer the shrimp to a plate and set aside.
Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain well.
In a large bowl, toss together the orzo, shrimp and ½ cup of the Chimichurri Sauce at a time. (Add additional sauce as needed.) Plate and garnish with additional cilantro.
You know what can make me do the Happy Dance?
When I can cook something pretty and then serve it on something pretty. Win-Nguyen in my book.
So when our generous friends at Nambé gave me the chance to create something to showcase their beautiful Fish Platter, I jumped at the opportunity!
I love making whole fish—it retains a lot of moisture and I believe, often enhances the flavor of the fish. I opted to drizzle this crispy red snapper with a sweet and sour tamarind chili sauce—and trust me, you will LOVE the flavor and texture balance.
And guess what? Not only can you make this Crispy Red Snapper but you will also have the opportunity to win the stunning Fish Platter! Woo Hoo!
How to Enter:
Leave a comment and tell us what the first thing you’ll serve using the Fish Platter
For extra chances to win, leave a separate comment for each indicating which of the below you did:
The deadline to enter is Sunday, July 22nd at 5pm (PST) and the winner will be announced the next day.
Best of luck friends and THANKS so much Nambé!
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Crispy Red Snapper with Chili Tamarind Sauce
Serves 2
Ingredients:
Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil
Fish
1 (2 pound) whole red snapper, head-on and thoroughly cleaned
Vegetable oil (for frying)
½ cup red bell pepper, julienned
2 scallions, diced
1 cup fresh cilantro
In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.
While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350 degrees F and carefully slide the fish into the oil. Fry the fish until golden brown—about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.
Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.
