Sarnies smoked salmon spaghetti: A sublime, succulent sensation

Almost a year ago, I had one of the best brunch dishes of my life at a little, obscure cafe in Bangkok called Sarnies. It's a bit of a lox bagel in pasta form, which they call their salmon carbonara. It cured my hangover that morning, made me fall in love with my brunch companion, parted the clouds, and brought peace upon the earth. Or at least that's how I remember it. This pasta is that good. I actually think it's a better dinner entree but, fuck it, serve it for dinner, brunch, as a midnight snack, as a halftime treat for a soccer team, give it to the astronauts. It doesn't really matter the setting -- this pasta is insane and takes only a few minutes to whip together.

Prep time: 1 cocktails

12 oz dried sourdough pasta (I prefer fettuccini) - if you cannot find sourdough, your normal pasta will work
1 batch creamy coconut pasta sauce
2-4 ounces smoked salmon/lox cut into small strips or coin-size medallions
A small tin of salmon roe (it sometimes is really sticky; rinse if needed)
A handful of bonito flakes
Fresh dill bits
A few shreds of nori, 1/8" wide
A few spoonfuls of capers rinsed and drained (optional)
Lemon wedges for serving

Prepare the pasta.

While pasta is boiling, make the coconut cream sauce. Toss the pasta and warm sauce together and plate it. Top with salmon pieces, a few pinches roe, several big pinches of bonito flakes, dill, and nori (and capers too, if using). 

Serve with a lemon wedge or two for squeezing over the top, if you want, as well as any extra dill you might want.

Vegan (or not) kimchi tuna melt

If you didn't already know, you can make a vegetarian tuna salad with mashed garbanzo means instead of tuna and the flavor profile and texture are almost identical. This takes the concept and elevates it more with kimchi. It's a kinda-healthy-kinda-indulgent, unique, delicious lunch!

Kimchi "tuna" salad:

1 cup kimchi, chopped up, retain the juices
1 15-ounce can garbanzo beans (or 2-3 cans tuna), drained
1/3 cup mayonnaise (vegan or non vegan)
1 TBSP rice vinegar
Dash of fish sauce (optional but highly recommended)
1-2 TBSP dijon or Korean mustard
2 celery ribs, chopped
2 scallions, sliced
1 1/2 tsp toasted sesame oil

3/4-1 tsp ginger grated with a microplane

Small handful sesame seeds, shelled sunflower seeds, or a combination

For the sandwiches:

Good sandwich bread (I recommend good artisnal sourdough, but any sandwich bread will do)
Cheese (vegan or normal): sharp cheddar, grueyere, or brie are all great options

Bonito flakes (nori strips are a good vegan substution)
Veggies (optional) (quick pickled carrots or cucumbers, sprouts, fried plantains, smashed avacado, or sliced jalepenos are all great)

Soft fried egg (optional)

Optional step: if kimchi has too much of a bite, you can caramelize it a little on the stovetop before making the "tuna" salad. This will sweeten and mellow the kimchi a fair amount. 

Combine garbanzos, mayo, vinegar, fish sauce, and mustard in a medium mixing bowl. Mash with a potato masher until you get a tuna salad consistency.

Stir in kimchi (caramelized or raw -- and don't forget the juices), celery, scallions, sesame oil, ginger, and seeds. Adjust flavors to taste. 

Make the sandwiches like any tuna melt: heat a skillet and brush bread with oil or some butter, add tuna salad and cheese and cook until bread is toasted and cheese is melted. 

Remove from heat, open sandwich up, add bonito flakes to taste, veggies, and egg (if using). Put the sandwich back together and enjoy!

Vegan (or not) miso slaw

Now that summer is in full swing, we have an overwhelming amount of fresh veggies coming from the garden. That's one reason why this recipe is so great: while I use cabbage and carrots, you can opt for just about any crunchy vegetables that you have on hand or in the garden. Instead of (or in addition to) my veggies, you can also use broccoli, Brussels sprouts, bell peppers, radish, cucumber, zucchini, Napa cabbage, or anything else you can think of. Just shred, julienne or grate what you decide to throw in there. This is adapted from the Bon Appetit creamy miso slaw recipe. 

Prep time: 1/2 cocktail

2/3 cup Just Mayo (I think it's the best brand of vegan mayo by a long shot) or non-vegan mayonnaise
2 TBSP red miso
2 TBSP rice vinegar
1 TBSP grated ginger
2 tsp sugar
2 TBSP soy sauce
1 tsp rice wine
1 tsp toasted sesame oil

1 tsp lemon juice
1 small head cabbage or 1/2 large head finely shredded
2 carrots peeled and grated
4 scallions, thinly sliced on a diagonal
Garnish: black and/or tan sesame seeds and/or a bit of chopped cilantro

In a mixing bowl, whisk first 8 ingredients really well, adjust soy sauce, lemon juice, or sugar as desired (I usually add just a touch more sugar and lemon juice). Toss dressing with cabbage, carrots, and scallions. Let chill in the refrigerator until completely cold. Toss again and garnish right before serving. 

Confused identity cauliflower kuku

 

I don’t really know what this is, besides great. I made this as an attempt to make kuku, a Persian dish that is basically a pan of cooked fresh herbs held together with a bit of egg. But with less herbs than most traditional kukus, it’s a little more like an herb-rich frittata. Except it doesn’t have any eggs. Oh, and I threw in a head of roasted cauliflower just for shits and giggles too. So while it’s not exactly any one dish, it is damn delicious. It’s really perfect when you have a ton of herbs in the garden.

This recipe uses the vegan egg replacement called Just Eggs, a pretty remarkable substitute that tastes and cooks identical to real eggs. That said, you can substitute 6-7 scrambled eggs if you can’t find Just Eggs—which are available at natural grocers and many traditional supermarkets.

Prep time: 3 cocktails

1 medium head cauliflower
Olive or canola oil
1 bunch Italian flat leaf parsley, stems removed
1-2 bunches cilantro, stems removed
1 cup fresh dill, stems removed
1 cup fresh basil, stems removed
1 large onion, chopped
3-4 cloves garlic
2 tsp ground cumin
½ tsp fenugreek seeds, ground up a bit in mortar and pestle
1 tsp turmeric
A couple pinches red chili flakes, optional
1 tsp salt
1-2 tsp fresh ground pepper
1 12-ounce bottle Just Eggs
Paprika and a few pinches of minced fresh herbs for garnish, optional
Crumbled feta, vegan or non-vegan, for serving

Preheat oven to 375. Break the cauliflower down into small, bite-sized (or a little smaller) florets. In a large bowl toss the florets with 1-2 TBSP oil and a couple big pinches of salt until they are well-coated. Spread cauliflower out on a large baking sheet, so pieces aren’t touching. Once the oven is fully warm, put cauliflower in for 15 minutes or until the bottoms are just a touch browned and the pieces have become a bit tender but aren’t fully soft. Remove and allow to cool in the pan on the countertop.

Reduce oven heat to 350.

In a food processor, combine parsley, cilantro, basil, and dill. Pulse about 6 times until you get herbs that are coarsely chopped—average size pieces should be a little smaller than your pinky fingernail; you’ll also likely have to scrape down the inside after the first couple pulses. Set this herb mixture aside.

In a large pan, heat 2-3 TBSP oil over medium heat until it shimmers. Add chopped onion and saute until translucent, about 6-10 minutes. Add garlic and saute another minute. Stir in cumin, fenugreek, turmeric, chili flakes (if using), salt, and pepper. Cook, stirring, until everything is well integrated and becomes nice and fragrant, about 30-60 more seconds. Now transfer the herb mixture to the pan and cook, stirring a few times a minute for 3-4 minutes. Remove from heat and let cool at least 10 minutes.

While your herbs are cooling put 1-2 TBBSP oil in a 9x9 square baking dish. Swirl oil around so the sides get a thin coating. Place the oiled pan in the oven to heat it up.

Once herb/onion mixture and cauliflower have cooled to the point where you could comfortable touch them, combine them in a large mixing bowl along with the Just Eggs (or your real eggs). Stir well until everything is evenly distributed.

Take your hot oiled baking dish out of the oven (if needs at least 4 minutes in the oven to get warm enough) and place it on a trivet or towel and, moving quickly, transfer the mixture from your large mixing bowl into the pan. You’ll need to use a wooden spoon or spatula to make sure it is evenly distributed.

Return the pan to the oven and bake, uncovered for 30 minutes. Rotate the pan 180 degrees and bake another 20-30 minutes or until the center is cooked and the edges are nicely browned.

Remove from oven and let cool at least 10 minutes before cutting. Sprinkle paprika and herbs on top and serve—either warm or at room temperature—with feta on top.

Goddamn Delicious Sriracha Aioli

This is delightful on fusion sushi, sandwiches, or as a dressing or dip. In fact, I like it so much, I'd even recommend it on cereal, in coffee, or as a facial cleanser. It's that good!

Note that if you want wasabi aioli, you can swap out the Siracha for an equal amount wasabi paste.

Prep time: 1/4 cocktail

1 egg yolk

1 TBSP Siracha 

1 tsp toasted sesame oil

2 tsp soy sauce

2 tsp agave nectar (you can adjust this up or down to taste)

2 tsp dijon mustard

2 tsp rice vinegar

1 tsp lemon juice

1 clove garlic, minced

Roughly 3/4 cup neutral oil, such as canola or grapeseed--NO olive oil 

A small handful of sesame seeds

Combine everything except last 2 ingredients in food processor and puree until well incorporated (scraping the sides down with a rubber spatula once or twice). 

Then, with the processor running, slowly drizzle the oil in. Add until you reach your desired consistency--meaning that it may vary a bit from the recommended 3/4 cup.

Adjust siracha, soy sauce, and/or agave to reach desired taste. 

Once it is all incorporated, transfer to a bowl and stir in sesame seeds and serve!

Silk Road Spaghetti

Much like the Silk Road itself, this is a dish of East meets West. This recipe combines a Mediterranean-inspired tomato sauce with zingy Afghan spices, Indian yogurt and ghee, a Persian raisin/almond combination, and fiery Chinese-style chilies. If the Mongol hordes had just had this dish at home, it's unlikely they would have ever bothered with all that unfortunate pillaging and looting.

Prep time: 2 cocktails

10-12 ounces of dry whole wheat spaghetti 

1 ½ pounds fresh tomatoes, stems removed and quartered

3 ounces tomato paste

3 TBSP olive oil or ghee

3 cinnamon sticks

4 large bay leaves

1 large red onion, chopped

6 cloves garlic, minced

2-5 fresh cayenne pappers or spicy Chinese chilies, chopped

1¼  tsp salt

1 tsp dried oregano

1 TBSP Italian flat leaf parsley, chopped finely

1/4 cup chopped raisins

1/2  cup plain yogurt, use full-fat ONLY

Fresh grated Parmesan cheese

2 TBSP coarsely chopped or slivered almonds, optional

Cook pasta as you prepare all the other ingredients. When it’s done, toss with a bit of olive oil and set it aside in covered container.

Combine the tomatoes and tomato paste in food processor and puree into a totally smooth sauce. Set aside.

In large frying pan or wok, heat the oil or ghee on medium-high heat. When oil is hot, add cinnamon stick and bay leaves. Allow them to fry in the oil for 10 second before adding onions, and chilies. Sauté until onions become lightly golden brown, about 8 minutes, stirring frequently. Add garlic and sauté one more minute. Next, stir in tomato puree, salt, oregano, parsley, and raisins.  Bring to a simmer and reduce heat to medium. Cook sauce 6-8 minutes, stirring frequently.

Remove sauce from heat and allow to cool at least 5 minutes, uncovered. Stir in yogurt and almonds (if using). Adjust salt to taste.

In a large bowl, toss the pasta and the sauce well. If the pasta and sauce have cooled too much, return it all to the stovetop and heat it over medium heat, stirring constantly, until it’s warm enough.

Serve with Parmesan cheese on top. 

Walnut-Gorgonzola Ravioli with Sun-Dried Tomato Sage Pesto

We had my special ladyfriend's relatives over for dinner a few nights ago and made this little gem. They liked it so much, I thought they were going to move in. I share this recipe so that you too can get on the good side with your in-laws. Served with a Cesar salad, good bread, and excessive volumes of red wine, there's no way you can end the night not a hero.

While you don't need any special equipment, an inexpensive crank-powered pasta roller is a big help. Well worth the investment. A $5 ravioli cutter is also a great investment, but a pizza slicer or even a sharp knife will substitute just fine--you just won't have the fun crimped edges.

Note that this pesto is also really great on pasta in place of traditional basil pesto if you’re looking for something new. And the cheese filling goes really well in lasagna recipes.

Prep time: 3 cocktails

Pesto:

2 cups rehydrated, drained sun dried tomatoes

¾ cup walnuts

1 cup fresh sage leaves, lightly packed

1 cup extra virgin olive oil

1 1/4 tsp salt

1 clove garlic

1 tsp pepper

½ cup water

½ cup grated high-quality Parmesan Reggiano

Filling:

¾ cup ricotta (part skim is fine)

½ cup grated mozzarella        

2/3 cup crumbled gorgonzola

½ cup grated Parmesan Reggiano 

2 eggs

1 cup walnuts

3/4 tsp salt

1 TBSP fresh basil or Italian flat-leaf parsley, finely minced (optional)

1 TBSP shallot, finely minced (optional)

Dough:

2 large eggs

1 TBSP Water (a bit more if you're at altitude, like me)

Pinch salt

1 3/4 cup white flour

Additional flour for rolling

Combine all pesto ingredients in food processor and process until smooth. Add additional salt to adjust flavor and additional water if the consistency to too thick. Transfer to another container and set in refrigerator.

Wash and dry food processor. Add all the filling ingredients, except for basil or parsley and shallot and process until it makes a totally smooth cheesy filling. Stir in the herbs and shallot and set aside.

In large mixing bowl, mix all dough ingredients except flour. Then, as you continue to mix, gradually add flour. You want a cohesive ball that isn't sticky. If you're not there, add water or flour as needed. Remove dough from bowl and roll as thinly as possible on a floured surface without making holes with rolling pin or pasta roller. Thickness of 1/8 inch or less is ideal. If you don’t have a lot of counter space you’ll probably have to break the dough into a few smaller batches for rolling.

Now you’re ready to assemble the raviolis. Cut rolled dough into 4-by-3-inch rectangles (a pizza slicer works great for this, if you’ve got one handy). Brush edges with a little bit of water. Place a heaping tablespoon (or so) of filling in middle. Fold the ravioli over long-ways and tightly pinch it shut with your fingers. The raviolis should close well unless there’s too much filling—adjust ravioli size or filling amount, if necessary. As you set aside the prepared raviolis, note that they’re pretty sticky, so it’s a good idea to set them on a floured surface and, if you stack them, to separate layers with wax paper.

(Note that if you use a pasta roller and have pretty uniform-shaped pasta sheets, it's faster to just take 1 full pasta sheet, put dollops of filling a few inches apart, brush the spaces in between with water, then put another sheet on top, seal each with your fingertips, and cut.)

To cook, boil the raviolis for 5-7 minutes. Remove with slotted spoon. Note that after cooking, leftover  raviolis will stick together in the fridge, so only cook as many as you need. Any uncooked raviolis will be just fine in the refrigerator for several days (separated with wax paper) until you cook them.

Serve topped with pesto and additional fresh-grated Parmesan! Eat!

Caribbean Tortellini with Garlic, White Wine, and Fruit

One of my favorite summer dishes! This recipe isn’t recommended with other pastas, like ravioli. And be sure to use just use plain old cheese tortellini… Fancy tortellini with stuff like spinach pasta or sun dried tomato filling will make this dish very weird. 

Prep time: 1 cocktail

1 pound frozen or fresh plain cheese tortellini

1TBSP soy sauce

1 big pinch dried basil and oregano

dash of black pepper and red chili flakes

1/3 cup canola oil

8 cloves garlic

¼ cup white wine

1 big banana, sliced into ½ inch-thick wheels

6 canned pineapple rings, cut into eighths (tiny pizza-shaped wedges), RETAIN JUICE

1 big handful grapes, each grape sliced in half

4-5 green onions, chopped

Prepare tortellini and drain. Set aside.

In small bowl, whisk together 1/3 cup of the canned pineapple juice, soy sauce, basil, oregano, pepper, red chili flakes. Set aside.

Combine oil and garlic in food processor or blender. Puree well.

Heat a large frying pan on medium high heat. Add garlic oil mixture. Sauté 30-60 seconds, but DON’T let the garlic turn brown. Add wine. Continue to cook for 20 more seconds.

Add soy sauce/spice/juice mixture.  Cook for 1-2 minutes, stirring frequently.

Now add all the fruit and tortellini. Stir everything frequently until the whole thing comes back up to a boil (about 60-90 seconds). Don’t overcook or else fruit will disintegrate. Stir in onions, remove from heat and serve.

Goat Cheese, Corn, and Sweet Potato-Stuffed Crepes (with Homemade Mole)

After living in Africa for two years, I can objectively say that this recipe kicks more ass than an abusive Ethiopian donkey owner. And I should know. Eat this now and eat it often.

For this recipe, you’ll need a quarter to a half batch of my (or your own) homemade mole recipe.

Prep time: 2 cocktails.

Batter:

3 large eggs
1.5 cup whole milk
3/4 cup water
1/2 tsp salt
1 c white flour
1/2 cup masa harina
3 TBSP melted butter

Combine all in a medium-sized mixing bowl and whisk very well by hand or with mixer.

Filling:

¼ cup corn or canola oil, divided

1 Anaheim pepper or 1/2 red bell pepper, chopped fairly small

2 medium sweet potatoes

1 cup fresh or frozen corn (don’t even think of using canned!)

6 ounces goat cheese (chevre), crumbled

Topping:

Homemade mole, served warm

Bake the sweet potato in the oven or microwave until it's just soft when poked deeply with a fork (everybody loves a good deep poking, right?). Be very careful not to overcook it. When it cools a bit, cut it into 1/2-inch cubes.

Heat 2 TBSP of the oil in a small frying pan and heat over medium-high heat. Add potatoes and sauté until the edges become just a bit crisp, about 4 minutes. Add pepper and continue to sauté until peppers become just a tad softened, about 5-6 more minute. Add corn and remove from heat.

Once mixture has cooled enough so it won’t melt the goat cheese, stir it in as well.

To prepare the crepes, heat a nonstick frying pan over medium heat. Add a teaspoon or two of oil and ladle about ¼ cup of batter into the pan in a spiral motion. Now lift the pan and rotate it in the air to further spread out the batter. Remember crepes should be quite thin. Next, place about 3 TBSP of filling in one half of the crepe and once the bottom has just barely begun to cook to firmness, fold the unstuffed half over the filling to create a calzone-shaped crepe. If your timing is correct, the bottom of the crepe should be cooked almost to perfection, but the top will still be moist and will fuse to completely enclose the filling. Continue cooking another minute or so, then gently flip and cook a few more seconds until each side has just a kiss of golden color, but is still moist.

Remove from heat and place on a plate. If you’re making more than a few, I recommend turning your oven up to 150 and placing prepared crepes in there to keep them warm. Add another teaspoon or two of oil before preparing each additional crepe.

Once all your crepes are done, ladle some of the warm mole over the top. Delicious!

International Sushi: Four Ways

Pics (top to bottom):

--The Chinaman is Not the Issue

--I Want to Dreadlock and Roll Every Night (And Sushi Every Day)

--The Muppet

--The Music Critic

So world-famous music blogger Kathleen Tarrant came over last night for a novice chef sushi-off. I'm not sure who won, but I was surprised at how easy, fun, and fast sushi-making is. We covered four very-not-Japanese styles of cuisine with our rolls: Chinese, Jamaican, Brazilian, and American.

My recipes are in regular font, hers are in italics.

Whose cuisine will reign supreme? You be the judge!

Prep time: 2-3 cocktails (for all four rolls)

Sushi Rice (for 4 rolls):

1 ½ cup white sushi rice (don't use any other type!)

1 ¾ cup water

3 TBSP rice vinegar

2 TBSP sugar

1 tsp salt

4 sheets of nori (available at any natural grocer or Asian market)

Start by washing the rice. In a large bowl add cold water to the rice. Stir it around with your hands for several seconds and strain out water. Repeat this process over and over until the water is clear after swishing. It can take a while.

Bring water to a boil. Add rice, cover, and reduce to a low simmer. Cook 20 minutes (a little less if you're at sea level), and remove from heat. Let it rest, still covered, for 15 minutes.

While rice sits, whisk together vinegar, sugar, and salt (to get everything to dissolve, you might want to warm the mixture up in the microwave for 45 or so seconds.

After your rice has sat for the 15 minutes, VERY GENTLY stir in the vinegar mixture--be careful not to mash any of the rice.

You want to start building the rolls while the rice is still hot. On a sushi mat, lay a sheet of Nori, followed by rice, followed by toppings. It's difficult to describe sushi rolling. So I recommend you just hop onto YouTube and pull up some sushi rolling directions. A few minutes of video will have you rolling like a pro!

Two rolling notes:

1)We didn't bother with plastic wrap--as some of the directions recommended--and our rolls turned out fine.

2)Use a SHARP knife when you cut the rolls and rinse off and dry the knife after each slice you make. Failure to do so will result in mangled sushi.

The Chinaman is Not the Issue:

This is my nod to The Big Lebowski as the finest cinematic masterpiece ever made. And the beautiful simplicity of Chinese cuisine. Only a few ingredients here, yet the result is more delicious than a White Russian in Jackie Treehorn's Malibu Estate. If you don't get these cultural references, call me. I'll come to your house tonight and show you a movie that will change your life.

It really brings the room together.

1 very small sweet potato, baked and peeled

½ tsp Chinese 5-spice powder

½ tsp salt

A couple splashes coconut milk (water is an acceptable substitute)

Prepared sushi rice

Several carrot matchsticks, sliced lengthwise

1-2 scallions, sliced lengthwise

Several thin slivers of orange zest

2 TBSP hoisin sauce

2 TBSP soy sauce

Mash the sweet potato, Chinese 5-spice, salt, and coconut milk or water with a fork.

Construct your roll: On nori, spread the rice. Add the mashed sweet potato, carrot, scallion, and orange zest.

Slice into 8 or so rolls.

With a fork, whisk together hoisin and soy sauce for dipping.

And remember, Dude, Chinaman is not the preferred nomenclature. Asian-American, please.

I Want to Dreadlock and Roll All Night (And Sushi Every Day):

Jamaican sushi? YES! It's the culinary equivalent of a reggae-themed anime film. It sounds so oddly intriguing that you at first want to check it out for sheer novelty value. But next thing you know, you're telling all your friends how cool it is!

This recipe calls for Pickapeppa sauce. If you don't already know and love Pickapeppa, I can tell you that it is the single greatest substance known to man. Seriously. It's a Jamaican barbecue sauce made with cloves, mango, and other delicious tidbits. Pickapeppa is available at any large grocery store or natural food market. It makes everything delicious--from eggs to steak to Jamaican sushi.

Prepared sushi rice

2 ounces steamed crab meat

2 TBSP whipped cream cheese (or more to taste)

Several matchsticks of cucumber, sliced lengthwise

Several matchsticks peeled mango

Pickapeppa sauce for dipping (or a combination ½ Pickapeppa, 3/8 soy sauce, 1/8 wasabi)

On nori, spread the rice. Add crab, cream cheese, cucumber, and mango. Roll up and slice into 8 or so rolls. Dip into the Pickapeppa. Savor. Repeat.

The Music Critic:

Music critics, as people, tend to be a little crabby and sour due to low pay and perceived lack of appreciation of our inherent genius. We also can be more than a little nutty due to many hours in the sun at sprawling music festivals. If there is one group of people that can be embodied by something that looks so homogenous on the outside but is overflowing with what to the untrained eye can look like insanity…it’s music critics. If you don’t like it…well…we liked your old stuff better, anyway.

Prepared sushi rice

2 ounces cooked crab meat

¼ avocado, sliced thinly

1 TBSP almonds chopped coarse

3 sundried tomato halves slivered

½ lemon (about 2 tsp lemon juice)

Soy sauce

Assemble the roll with rice, crab, avocado, almond, and sun dried tomato. Squeeze the lemon juice over everything before you roll it up. Roll and slice into about 8 rolls. Dip into soy sauce,

The Muppet:

Based on one very simple, timeless thought; you put the lime in the coconut. It healed Kermit. It can heal you.

Coconut/Cilantro Dipping Sauce

½ of a 14-oz can of coconut milk

2 TBSP skim milk

2 tsp white flour

2 TBSP chopped cilantro

Heat both milks until they reach a boil on medium/high heat, turn down to low, whisk in flour. Remove from heat, add cilantro. Let cool.

Once you've finished with the dipping sauce, it's time to make the roll.

1/2 of a 14-ounce can of black beans, drained

1 1/2 tsp prepared wasabi

Prepared sushi rice

2 ounces sushi-grade raw salmon, cut into strips

2 strips peeled cucumber (½ inch thick), cut lengthwise

1 scallion, sliced thinly lengthwise

3 tsp lime zest or 4 small slivers of lime rind

Make a black bean mash by mashing the beans and wasabi together with a fork (note that you'll have some left over).

Spread the rice on a nori mat. Top with all the remaining ingredients for the roll. Slice into 8 or so pieces. Dip into the coconut-cilantro dipping sauce.

Rasta Pasta

Holy crap, I love this dish! Many years ago, I worked at a Jamaican fusion restaurant in Fort Collins. This is my take on their namesake dish--though my preparation is a lot better, I have to say. Maybe it's because I'm typically not as high as the cooks at the restaurant when I make it(?).

Anyway, the recipe calls for jerk paste. I provide the homemade recipe here, and it’s pretty quick and easy to make. But you can also purchase pre-made jerk paste (sometimes called wet jerk) at many gourmet shops and larger natural food stores like Whole Foods in the condiment aisle. Note that all storebought jerk pastes will vary in intensity and saltiness, so adding a little at a time is a good idea. And make sure you purchase paste and not powder.

Because this dish is pretty hot, you'll want to enjoy it with juice, a sweet cocktail, or a beer--preferably a ginger beer.

Prep time: 2 cocktails

1/3 cup canola oil
1 head garlic, minced (yes--an entire head!)
3 TBSP red wine
3 TBSP soy sauce
3 TBSP Worcestershire sauce
1 14.5-ounce can diced tomatoes
2 pinches dried basil
2 pinches dried oregano
1 tsp Cajun seasoning (optional)
1/3 cup jerk paste (click here for recipe)
½ red bell pepper, chopped
1 very petite zucchini, chopped
1 small broccoli floret broken up by hand
1 medium carrot, thinly sliced or mandolined
½ cup purple cabbage, chopped
2 stalks celery chopped
1 serving Incredible Jerk Tofu (click here for recipe)
2 handfuls pre-cooked pasta—use only penne or spirals
The top (green) third of a medium bunch of green onions, chopped
Pineapple pieces for topping, optional

Combine oil and garlic in food processor or blender. Puree well.

Heat a large frying pan on medium high heat. Add garlic oil mixture. Sauté until it begins to turn gold--but not brown, about 30-60 seconds. Add wine. Continue to cook for 20 more seconds.

Add soy sauce, Worcestershire sauce, tomato, basil, oregano, Cajun seasoning, and jerk paste. Stir frequently for about 8 minutes. Taste and add salt or jerk, if necessary—it should be very strongly flavored!

Add all the veggies EXCEPT the green onion. Reduce heat to medium and sauté another 5 minutes or so, until the veggies become a bit tender, stirring occasionally.

Add tofu, pasta, green onions, salt and pepper to taste (salt may not be necessary if your jerk paste already has some). Sauté 1 more minute stirring often.

Remove from heat and serve with pineapple on top, if using.

My New Favorite Recipe: Tom Yum Fish Tacos

This is the only dish I've made that I think actually gives Red-Red a run for its money as my favorite food of all time. Really.

While I'm not generally a huge fan of fusion foods, I've been fascinated for some time with combining Mexican and South Asian cuisines. Something about the shared elements of chilies, lime, cilantro, and fresh veggies really appeals to me.

The Tom Yum paste and fish sauce I call for here can be purchased at any Asian market.

Prep time: 2 cocktails (about 1 hour)

Fish:
3 TBSP tom yum paste
Juice of 1 lime
1 TBSP brown sugar
1 pound tilapia or catfish fillet

2-3 TBSP oil

Slaw:
Double batch Nuoc Cham (click here for recipe)
2-3 cups cabbage, shredded
¾ bunch cilantro, minced
¾ bunch green onion, chopped
1 tomato, chopped

Spicy Thai Mayonnaise:
1 egg
2 tsp Dijon mustard
2 TBSP Siracha paste
1 TBSP Tom Yum paste
1 TBSP lime juice
A few grinds black pepper
1 cup peanut oil

Extras:

16 corn tortillas, store-bought or homemade, DON'T USE FLOUR TORTILLAS
2 avocados, sliced
A couple handfuls of peanuts

Start by seasoning the fish: whisk together the 3 TBSP Tom Yum paste, juice of 1 lime, and brown sugar. Rub the paste into the fish and place in refrigerator.

Start the slaw by making the Nuoc Cham. As it cools, chop all the slaw veggies. Toss the veggies and sauce in a bowl and set aside.

Now make the mayonnaise by combining all the mayo ingredients, except the peanut oil in a food processor (you can also use a mixing bowl and whisk). Pulse until everything is well-mixed. With the food processor on, VERY SLOWLY add the cup of peanut oil in a drizzle. You want to take about a full minute to add the cup of peanut oil. Adjust taste, if necessary, and set aside.

Heat a medium to large frying pan over medium heat and add a couple TBSP oil. Add fish and fry until it’s cooked through, flipping halfway through. Once it is almost done, begin shredding the fish by using the edge of a metal or plastic spatula. Once fish is fully cooked, remove from heat and transfer to a plate or bowl.

Now build your tacos! Spread a big dollop of mayo on the bottom of a tortilla (the tortilla can be raw, flash fried, or grilled). Then scoop a few tablespoons of the fish and slaw into each taco. Finish with a couple slivers of avocado and a sprinkle of peanuts. Enjoy!

Zigni Style Spaghetti

The Italians tried their damnedest to colonize Ethiopia and Eritrea in the 1930s. In the end, the Ethiopians repelled the Italians, making it the only African country to escape colonial rule. But one place where the Italians left a lasting legacy was in the food. Zigni--widely regarded as the national dish of Eritrea--is basically pasta (or injera) and marinara seasoned with the local spices.

This is much less a production than many other Ethiopian recipes. Once you have berbere on hand, it is very easy to prepare this dish. In addition to tempeh, other suitable meat alternatives include TVP or fake ground beef crumbles.

Also, instead of spaghetti, this can also be served over cubed, roasted potatoes and/or over injeera.

Prep time: 1 cocktail (30 minutes)

4 TBSP olive oil, divided

1 large onion, chopped

4 cloves garlic, minced

1 ½ pounds tomatoes, chopped

1 TBSP + 1 tsp berbere (click here for recipe)

1 ½ tsp sea salt

Two dozen or more good grinds of black pepper

½ tsp cayenne

Juice of 1 medium lemon

6-8 ounces dry spaghetti (I prefer whole wheat)

8 ounce package tempeh, crumbled

Fresh-grated, high quality Parmesan cheese

Heat a pot or Dutch oven with 2 TBSP oil over medium-high heat. Add onion and sauté until onion begins to turn transparent, about 3-4 minutes. Add garlic and sauté another 2 minutes.

Then add tomatoes, berbere, salt, pepper, cayenne, and lemon juice. Reduce heat to medium and simmer, stirring frequently until sauce reaches the consistency of a marinara sauce—about 15 minutes (but can vary significantly, depending on the moisture content of the tomatoes).

Once you get the sauce simmering, cook the spaghetti. And as you cook the spaghetti and simmer the sauce, you can also sauté the tempeh. Start by heating the remaining two TBSP oil in a frying pan or wok over medium-high heat. Add the crumbled tempeh and stir frequently until it turns a nice golden brown. Remove tempeh from heat and set aside.

When the sauce is ready, stir in the tempeh and simmer another minute or two. Remove from heat and serve the sauce over the pasta (or potatoes). Top with parmesan.