Tag: main course
Salmon Head Soup (Ukha)
Salmon Head Soup (Ukha)
I know what you’re thinking. Why would anyone want to eat fish head soup? Well, let me tell you something. There is a ton of meat within that fish head; creating some of the most flavorful fish stock known to man. You are also utilizing a part that gets thrown away by people who don’t contain the knowledge of its greatness. Sure, it takes a little effort to pick the meat off the head. But it’s well worth it.
Servings: 2
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 1 large salmon head
- 2 medium potatoes cut into 1” cubes
- 5 dill stalks
- 2 bay leaves
- water
- 1/2 cup heavy cream
- cracked black pepper to taste
- salt to taste
- 2 tbsp dill finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onions for 5 minutes.
- Add in the potatoes, dill stalks, bay leaves, and salmon head. Fill with enough water to cover the salmon head. Simmer for 20 minutes.
- Remove the head, dill stalks, and bay leaves from the pot. Let cool. Pick apart the head meat, cheeks, eyes, and cartilage from the head and return to the pot.
- Pour in the heavy cream. Season with salt, pepper, and the chopped dill. Simmer for 5 more minutes.
Sicilian Anchovy Pasta
Sicilian Anchovy Pasta
This pasta is absolutely amazing and simple to make. Spaghetti gets tossed in a simple anchovy garlic sauce with breadcrumbs and parsley. The pasta is rich with the briny essence of the anchovies; the breadcrumbs giving it a nice texture that shows that not all Italian pasta is saucy. Really to me, it tastes like a caesar salad dressing without the mayonnaise; which is fantastic. One of the best parts is that it’s ready in 15 minutes.
Ingredients
- 1 lb dry spaghetti cooked Al dente
- 1/4 cup olive oil plus more
- 2 oz anchovies finely chopped
- 4 garlic cloves minced
- 2/3 cup bread crumbs
- 1 cup parsley chopped
- 1/4 cup parmesan cheese grated
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a large saucepan over medium heat. Add in the garlic and anchovies and cook for 2 minutes.
- Turn off the heat and stir in the breadcrumbs.
- Add in the parsley and cracked black pepper.
- Toss the cooked pasta with the anchovy sauce.
- Toss with grated parmesan cheese. Season with more cracked pepper to taste.
Malaysian Lamb Curry
Malaysian Lamb Curry
This Malay lamb curry is to die for. The lamb is fall off the bone tender; simmered in a curry sauce. I always use bone-in lamb for curries to achieve maximum flavor, but you can definitely use boneless shoulder or leg. Goat is also an acceptable alternative to lamb. If you want your lamb curry to be spicy, replace the finger chilies with serranos.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion diced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 cup cherry tomatoes
- 2 lbs bone in lamb shoulder cut into cubes
- 4 finger chilies diced
- 2 cups water
- 3 large carrots sliced
- 2 tbsp cilantro finely chopped
- basmati rice for serving
Spice Mix
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground white pepper
- 1 tsp ground fennel
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Heat up cooking oil in a large saucepan over medium heat. Sauté the onion for 10 minutes.
- Add in the garlic and ginger. Sauté for a minute.
- Stir in the cherry tomatoes and cook for 5 minutes.
- Add in the spice mix. Cook for a minute.
- Add in the lamb and chilies. Coat the lamb in the curry mix.
- Pour in the water. Bring to a boil, cover, and simmer over low heat for an hour.
- Add in the carrots and cook for 20 more minutes.
- Turn off the heat and garnish with cilantro.
