Wanna Join the Dressing Game??

I realize I talk about the weather quite a bit. That’s because I have to endure mostly cold, usually unpredictable weather 8 of the 12 months. It’s something I’m still adjusting to, even though I’ve lived in the Northwest for 3 years (plus almost the same amount of time in DK). I grew up in the desert Southwest and the forecast was basically hot or really hot. If it rained, people would talk about it for days or even years. Same thing in sunny California where the day-to-day temperatures usually didn’t fluctuate more than a few degrees. But the weather up here is just weird, and Mother Nature is being particularly fickle this year. One day it’s 75 and sunny, then the next day we’re down to 52 and raining. We recently had 3 days of intense, almost miserable heat, and now we’re back down to the 60’s and raining. It’s the end of May and I’m afraid to pack away my winter clothes.

The two things I was looking forward to this spring is the return of warm weather (still waiting, but the coming week looks promising) and my local farmers' market. The market started in April, but the offerings have been limited. I think the cold spring we’ve had has taken a toll on the local farms. It doesn’t even seem like there are as may vendors this year. I hope they come back when the weather gets consistently warm. The only consolation is that the quality of the offerings is top notch. For the last 3 weekends I’ve been coming home with loads of wonderful lettuce, which means we’ve been eating salads instead of a proper vegetable with our meals. Sometimes we just eat salad. How's that for fast food?

With all the greenery we're eating, I'm looking for ways to keep it interesting. I’ve started playing a game of sorts where I try to come up with a different dressing every few days. I'd like to see how long I can go without buying a commercial dressing. Sonny even wanted to get in on it. He suggested we try making a Nutella dressing. Since we don’t have Nutella, it was easy enough to shoot down that idea. Instead we came up with a dressing using peanut butter and honey that we both could agree on. Thank goodness.

So, wanna join the dressing game? Got any good ideas? Please share them in the comments and link back to yourself so I can find it!

Have you ever seen such beautiful baby lettuce?

Peanut vinaigrette
makes about 1/2 cup

• 1 tbs smooth peanut butter
• 1 tbs honey
• 3 to 4 tbs rice vinegar
• 1 tbs thin soy sauce (regular soy sauce is fine)
• 1 tsp curry powder or garam masala (use good quality, finely ground or the dressing will be gritty!)
  
• 1 small clove garlic, finely minced
• 1 tsp sesame oil
• about 1/3 cup peanut oil or other neutral oil (but not olive oil)

In a large bowl, whisk all the ingredients, except the peanut oil, until smooth. Taste the mixture. Adjust the flavor according to your taste. Then slowly add the oil while whisking vigorously to incorporate it. You may not need to add all the oil. Taste after 1/4 cup and if it's okay to you, you're done!

We've had this dressing a few times: atop baby lettuce with grilled beef; as a dressing for cold soba noodles; as a dip for crudites.

If you're looking for some tasty ways to dress your greens, you may be interested in this spicy Caesar dressing or this tangy dressing for the classic Chinese-American chicken salad.

Spicy Shrimp and Pomelo Salad

Could it be? Is Spring coming early this year? Today it was just above 60 F and I swear people were walking around in shorts. I spent the day working in my garden. The snow peas are planted. The cilantro is planted. I laid down landscaping tarp to control them pesky weeds. Here in Portland, they grow like nobody’s business and no matter how much elbow grease I put into it, after about a week of warm weather, my garden is overrun. I also started my indoor seeds. This year I’m growing my own Thai sweet basil and holy basil. I sure hope my kaffir lime tree comes back to life. I left it insulated outside because I didn’t have any place to put it inside. I guess I’ll know in a couple of months. I do know that my lemongrass is dead (sorry mom). They didn't make it despite the insulation.

While I was toiling away in my yard, I was daydreaming about the coming summer. I’m so looking forward to grilling and eating al fresco, my tomato harvest, and leaving my back door open to allow a gentle breeze to cool my house. And just because I'm tired of heavy winter food, I made a refreshing shrimp and pomelo salad for dinner today. I found the recipe in a Thai cookbook I got from Costco called The Food of Thailand (check out the thumbnail in the right sidebar). I bought it for the pictures, but wasn’t expecting too much from the recipes. However, I’ve been pleasantly surprised. I use it often for guidelines and inspiration.

You'll notice I listed a few things as optional because I didn't add them for one reason or another, but I still think the result was quite tasty. The sweet acidity of the pomelo goes so well with the spiciness of the dressing. And it takes no time to throw it all together. If you're a fan of Thai flavors, I think you'll enjoy this one.

Pomelo is the godfather of citrus fruits (as far as size goes). It's got a thick skin that's a bitch to peel, so I always cut it with a sharp knife. The taste is more mellow than a grapefruit. By that, I mean it's sweeter and less acidic. The difference between the two remind me of the difference between a lime and a regular lemon. If you like grapefruit, I'm positive you'll like pomelo. And if you're not a fan of grapefruit, give pomelo a try. You may be pleasantly surprised.

Pomelo and Shrimp Salad with Spicy Herb Dressing

• 2/3 to ¾ pounds medium shrimp, shelled and de-veined
• 1 pomelo
• ¼ large sweet onion, sliced into thin wedges
• ½ cup mint leaves, roughly chopped
• ¼ cup cilantro leaves, roughly chopped
• 1 tbs fish sauce
• 1 tbs naam prik phao
  
• 1 tbs fresh lime juice
• 1 tsp brown sugar
• Thai chilies split lengthwise, to taste (optional)
• 3 tbs unsweetened (!!) shredded coconut, toasted (optional)
• 1 tbs crispy fried shallots or onions (optional)

Set a medium pot of water on for the shrimp. When it comes to a rapid boil, add the shrimp and allow them to simmer for 2 to 3 minutes (adjust the heat if necessary to keep it at a simmer). Resist the urge to stir the shrimp. Just let them poach away gently. When they’re done, drain them and dunk them in cold water to stop the cooking. Drain them again and put them in the fridge until needed.

It’s easiest to peel the pomelo using a sharp knife. Try to remove as much of the pith as possible, since it can be quite bitter. Cut the segments free and reserve them in a bowl.

In another small bowl, combine the fish sauce, naam prik phao, lime juice and sugar. Stir to dissolve the sugar. You want a uniform mixture. Adjust the taste by adding more fish sauce, lime juice or sugar.

To assemble the salad, combine the onion, chili, mint, cilantro and toasted coconut in a large mixing bowl. Add the shrimp and pomelo (but not the accumulated juices). Spoon a couple of tablespoons of the dressing on top and stir gently. Taste and add more dressing if you like. Lastly, top with the fried onions, if using. Serve immediately, alone or with lettuce or cabbage leaves for wrapping.

I Love Easy Food

I’m not one of those people who balks at buying salad dressing. It has never occurred to me to make ranch dressing because Hidden Valley does such a great job of it. On the other hand, I’ve yet to find a store-bought vinaigrette or Asian sesame dressing I like, so I make my own (or rather, I make Martin Yan’s). It takes all of 5 minutes (maybe 10 if you’re doing it for the first time) and you can tweak it to your taste. Now I’ve found another dressing I will be making my own: chipotle Caesar dressing from Mr. Personality himself, Bobby Flay. Don’t get me wrong, I always enjoy Mr. Flay’s recipes, he just seems a little...not nice.

Anyhoo, I’ve made this dressing so many times in the last 2 weeks because it’s so easy, and I’ve tweaked it to my taste. That is, I added a little more chipotle, reduced the oil by half (not because I’m watching my girly figure, I just like my dressing tangy) and nixed the cheese (I prefer it shaved on top). Still, it is really a delightfully spicy dressing (even though you’d never be able to tell from my boring picture).

Mr. Flay’s Chipotle Caesar Dressing (my tweaked version)

• 1 tbs chipotle in adobo sauce (more if you like it spicy)
• 3 tbs mayonnaise
• 1 tbs Dijon or course ground mustard
• 2 tsp Worcestershire sauce
• 2 tbs red wine vinegar (sherry vinegar works too)
• 3-4 cloves garlic, minced
• 3-4 anchovy fillets, minced
• 2 tbs honey
• ¼ cup canola oil (up to ½ cup if you want it less tangy)
• salt and fresh ground black pepper, to taste
• shaved, shredded or grated Parmesan cheese to top the salad

Throw everything into a food processor or blender, except the oil. With the machine running, slowly drizzle in the oil. Adjust taste with salt and pepper if necessary. Makes a about a cup of dressing. Leftover dressing can be stored in an airtight container for up to 3 days (maybe more, but I’ve never had to keep it for longer).

It's About Time!!!

I can finally say with confidence that summer has arrived in Portland. This last month, Mother Nature has been teasing us with alternating warm and cool days. Many nights have been below 55º, which isn’t very conducive to growing tomatoes, eggplant and basil (although the snap peas have been kicking ass!). But now that the hot weather is here, I’m craving crisp, refreshing salads…everything-but-the-kitchen-sink type salads. That is, give me lettuces, snap peas, snow peas, baby bok choy, kohlrabi, cabbage, onions, broccoli florets, carrots, and green beans (did I forget anything?). Sprinkle some cashews, almonds, peanuts or walnuts on top, along with a tangy dressing and I’m in heaven. This time I tried Martin Yan’s version of the Chinese chicken salad dressing (which can be found in my current favorite cookbook Martin Yan’s Chinatown Cooking). It's tangy and gingery, just the way I like it. As you can see, I used this dressing with a simple grilled salmon salad. It is also perfect as a dip for fresh veggies. And it's easy to make.

"New Classic Chinese" Salad Dressing

• ¼ cup rice vinegar
• 2 tbs plum sauce
• 2 ½ tbs honey or sugar
• 1 tbs sesame oil
• 1 tbs Dijon mustard
• 2 tsp soy sauce
• 1 tsp chili garlic sauce (or sambal oelek to taste)
• ½ tsp grated ginger
• ½ cup vegetable oil (I used peanut oil)
  

Combine all the ingredients in a blender, except the peanut oil, and blend until you get a uniform mixture. With the blender running, add the peanut oil in a slow, steady stream until well incorporated. Makes about 1 cup dressing. Can keep in an airtight container in the fridge for a week.

Grillin' and Chillin'

The grilling season has finally started for us…I think. We did it once before, earlier in the Spring, but that was a fluke warm day. We use charcoal so we can’t really grill unless it’s dry and (preferably) sunny. Yesterday was the perfect day for it. Hopefully we’ll have one nice weekend day every week from now until the summer (which starts in July here).

Everyone tells us we need to buy a gas grill, but I’m a die-hard charcoal fan. For me, it’s more than just the taste. I like to sit outside with a refreshing cocktail (which happened to be strawberry margaritas made by hubby) and “watch the fire burn” (as mindless and relaxing an activity as watching the paint dry). Oh, and I'm deathly scared of getting blown to smithereens.

We grilled a large salmon fillet (among other things). I simply squeezed lime juice on top followed by a sprinkling of Montreal Steak Seasoning and a dash of salt. Then I grilled it up, leaving it pink in the center. It was delicious, but even more delicious was the salad I made with the leftovers. It's so simple and healthy, yet packed with flavor.

Salmon Salad with Mint and Lime

• 1 lb cooked, cold salmon fillet (doesn’t matter how it’s prepared: grilled, poached, roasted)
• 1 tbs finely chopped fresh mint
• 1-2 green onions, finely chopped
• 1 tbs lime juice
• 1 tsp sugar
• 1 tbs fish sauce
• ½ tsp sambal oelek

Remove the bones, if necessary, and crumble the salmon into chunks. Add the mint and green onions. Set aside.

In a small bowl, mix the sugar, fish sauce, lime juice and sambal oelek. Toss salmon with the dressing. Adjust seasonings if necessary. Serve with steamed rice, sticky rice or simply with lettuce or cabbage leaves for wrapping.

This recipe can easily be scaled up or down, depending on the amount of salmon you have. You can also add more of any of the ingredients to suit your taste. If you don’t have mint (or don’t like it), use cilantro. I also like to add sweet cherry tomatoes if I have them. There’s no reason you couldn’t add diced sweet mango or diced avocado. There's also no reason why chicken or steak or pork can't be substituted for the salmon.

This is not a Recipe

If you ask 5 different people what ingredients are required to make som tom, you will get 5 different lists. Everyone seems to have their own version. Mom likes som tom Lao, which is more on the sour side. She uses a type of fermented fish juice in addition to fish sauce, sour cherry tomatoes, and limes. I prefer som tom Thai, which is a little sweeter while still having a bit of sourness (and usually no fermented fish juice). BTW the som tom served at Thai restaurants in the US resembles som tom Thai.

The bare minimum you’ll need are green papaya, fresh lime juice, fish sauce, tomatoes, garlic, Thai chilies and a pinch of sugar. Tasty additions include any (or all) of the following: roasted unsalted peanuts, good quality dried shrimp, tamarind puree and snake beans (Chinese long green beans) cut into 1 inch pieces.

Green papaya is not like the Mexican papaya you will find at your local Safeway. It is firm and the flesh is white. When it starts to ripen, the flesh will get a little yellowish, but it will never taste sweet or get soft. Avoid buying the pre-shredded papaya, since you don’t know how long it’s been sitting there. It could be limp or mushy. One medium-sized papaya will give me at least 2 portions (each portion is enough for 2-3 adults). I usually cut it in half and wrap one half up tightly with plastic wrap. It should easily keep for 4 or more days in the fridge (so you could make som tom twice in one week!). To shred the papaya, I recommend this. It gives the perfect thickness and length every time. It cost me like $4 at my Thai market, but you can order it here (but you'll pay a premium).

I feel I should say something about the dried shrimp. I love it in my som tom (and other foods), but I rarely use it because the quality of the shrimp I can get here in the States sucks. The stuff mom brings from Thailand is so much better; there really is no comparison. Somehow she always seems to have an abundance, probably because she visits home about once a year and her friends are always bringing some back for her. It’s really not necessary for som tom, so if you can’t find any you like, no problem.

To make a proper som tom, you should use this. The entire set up shouldn’t cost more than $10-$15. The sole purpose of this mortar is to make som tom (although I do use it occasionally for pounding other Thai spices-but don’t tell mom. She wouldn’t approve). Over time it will become well seasoned. To keep it in good shape, rinse it with really hot water after use and dry it immediately. Same thing with the pestle.

I like to start by making the “dressing” first. I normally don’t measure it out, but I made an effort this time.

• 3 tbs tamarind puree (explained in this post)
• ½ tbs sugar
• juice from approximately half a lime
• 1 tbs fish sauce

Mix the ingredients in a small bowl and adjust amounts to suit your taste.

If you are using dried shrimp, soak them for 5 minutes then give them a good rinse and drain.

In your mortar, pound 1-2 cloves garlic and 2 chilies (for mild use one chili that is seeded; for hot use 3 or more) until they are nicely mashed. Add the dried shrimp and snake beans (about 1/4 to 1/2 cup in 1 inch pieces) if using. Pound a little more and use a spoon to scrape the food off the bottom and sides of the mortar. Add the tomatoes (about 1 large or 8-10 cherry tomatoes) then the shredded papaya on top. Drizzle about 1/3 to ½ of the dressing on top. Pound gently a few times, then scrape, making sure to turn the stuff at the bottom. You’re not trying to obliterate the food, just soften it to allow the flavors to blend together. Continue in this way until the salad is well mixed. Taste and add more dressing or any of the single ingredients until you get the flavor you want. Sprinkle with roasted peanuts, if desired. Serve immediately. This is not a dish you want sitting around for too long, or the lime juices will pickle the papaya.

Som tom is perfect with sticky rice. Or wrap in cabbage or lettuce leaves. It’s also a great side dish to grilled meats like this.