halibut w/ bell peppers & soy-ginger dressing

I love a good 20/20 experience, and I'm not just talking about the new JT album (which I also love, for the record. Except for that song about Jessica Biel being a drug dealer. That's odd. Catchy, but odd). No, my 20/20 experience is a meal that's under $20 and 20 minutes. If it's great tasting (and this one is!), then it just doesn't get any better. Here's what you'll need:

• 1 skin-on halibut fillet, rinsed and patted dry
• Assorted bell peppers, seeded and cut lengthwise into long, thin strips (My local market sells an assorted, pre-cut bunch for ~$2.)
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• Juice of one large orange (about 1/4 cup)
• 1 tablespoon finely grated orange zest

pork stir-fry w/ clementines & chili sauce

What motivates to choose what we eat can be very interesting. Tonight it was anything that doesn't include chicken, shrimp, tomatoes, pasta or salad. This can be a mighty challenge if you follow the blog lately. Though all delicious, my recent half dozen recipes have all include at least two items off that list. So tonight I chose a pork stir-fry. It was great - very different than my usual. I also learned that you can cook and eat clementines with the rind on! Who knew? It's actually pretty good. Give it a try. Here's what you'll need:

• 1/2 lb boneless pork loin center cut, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
• 1 tablespoon cornstarch
• 2 tablespoons Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 2 small unpeeled clementines (or you could use tangerines), cut (with peel) into 3/4-inch pieces
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons soy sauce
• 3 baby bok choy, chopped
• 3 green onions, sliced

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

salmon w/ hoisin, orange and bok choy

I don't know what to call this. It seems like a pseudo-salad, but that's just because it's over a leafy green (one making it's debut on Bon Chap). Whatever it is, it was pretty damn good. I'm chalking this one up to the hoison-orange super team in the dish. I don't know why they go together, but they really do - deliciously so. Here's what you'll need:

• 1 head of bok choy, chopped
• 1 salmon fillet
• 1 orange
• 1 green onion, chopped
• 1 tablespoon hoison sauce
• 1 teaspoon minced ginger (or just use the powder stuff like I did)
• 1 tablespoon cilantro, chopped

szechwan shrimp stir-fry

It's been awhile since I'd made a stir-fry (see here and here), but they're so delicious and almost impossible to screw up, I figured why not try another? It's all in the sauce. You'll have to trust me on this one. The ingredients sound a little gross together, and they don't even smell that great when you mix them (I'm really selling this one, huh?), but something happens when you put it all together and it comes out great. You can throw in whatever vegetables you want. I had red and white onions, broccoli and mushrooms laying around. Snow peas and baby corn or carrots would work great as well. Here's what you'll need:

• 8 tablespoons water
• 4 tablespoons ketchup
• 2 tablespoon soy sauce
• 3 teaspoons cornstarch
• 2 teaspoons honey
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced onions
• 4 cloves garlic, minced
• 1/2 cup chopped broccoli
• 1/2 cup mushrooms
• 12 ounces cooked shrimp, tails removed

beef, shiitake & snow pea stir-fry

If you follow the blog regularly, you know that there's nothing that pleases me more than a delicious meal that takes less than no time to prepare. This evening I decided to go for an Asian stir-fry dish that I haven't tried before. Here's what you'll need:

• 1 1/2 lb. top sirloin steak, cut into 2"x1/4" thick slices
• 1 tablespoon Asian sesame oil
• 1 teaspoon minced peeled fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 3 tablespoons hoisin sauce
• 1 teaspoon chili-garlic sauce

Sprinkle the beef with salt and pepper. Heat the sesame oil in a large non-stick skillet over medium-high heat. Add in the ginger and mushrooms and stir-fry until the mushrooms are tender, about 3 minutes. Add the beef to the skillet and stir-fry until the beef browns but is still a little pink in center, about a minute or so. Toss in the snow peas, green onions and cilantro and stir-fry another minute. Stir in the hoisin and chili-garlic sauce and sauté until peas are crisp-tender, another 1 to 2 minutes. Season with salt and pepper and serve.

Bon chappétit!

shrimp, mango & avocado salad

If you follow the blog, you've probably noticed I try to keep things from getting stuck in a rut. In my previous, pre-blog life, dinners pretty much alternated between pastas and meat and potato dishes. But as they say, variety is the spice of life (and the interest of the food blog), so in the spirit of that I'm constantly trying to find things I haven't made before. Last night's dish was a bit further than I typically go - it's the first Asian salad I've had. First time I've used sweet chili sauce. First time I've included mango in a homemade dish. Lots of firsts which, thankfully, paid off. This salad took under 5 minutes to put together and was a welcome change of pace. Really great for summer as well. Here's what you'll need:

• 1/2 cup Asian sweet chili sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 12 large shrimp
• 1 large head of Boston lettuce, washed and leaves separated
• 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
• 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
• Salt and pepper to taste

A note before we begin. You have a number of options with the shrimp. You can buy it already cooked/steamed and jump right into the assembly. Or if you get it uncooked, simply sauté in butter and garlic for just a few minutes. I took the lazier route (it's hot in my kitchen!)

Now, get ready for a complex set of instructions. Whisk first 3 ingredients in small bowl; season with salt and pepper. Add in the shrimp and toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

I love when my intro is longer than the actual recipe. Seriously though, try not to have an aneurism over the complex recipe you've just read. Just sit back and enjoy the deliciousness.

Bon chappétit!

citrus tilapia

I decided to spice it up for spring and bring some fresh citrus flavors to the table tonight. I found a recipe for citrus tilapia using fresh lemons and organges that was quick, easy and delicious! Here's what you'll need:

• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/2 pound tilapia fillets
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly squeezed orange juice
• 1 lemon, zested and juiced
• 1/2 teaspoon grated fresh ginger

Begin by combining the flour (I used whole wheat) with some salt and pepper. Lightly dredge the tilapia fillet through the flour, coating all over. Next, heat the oil and butter in a saucepan over medium heat. Once the butter's meltd, add the tilapia. Cook each side for about 3 miuntes.

NOTE: Be careful when flipping over the tilapia - I accidentally splattered hot oil all over myself. Don't get too worried though: my face was unharmed :)

Once you've cooked both sides, remove the fish and pour the mixture of lemon, lemon zest, orange juice and grated ginger in. Let these simmer and reduce for just a minute or two, then add the tilapia back in to absorb the flavors for an additional minute.

Transfer to a dish, pouring the citrus flavors over top, and you have yourself an incredibly flavorful dish that's ready, start to finish, in under 20 minutes.

Bon chappétit!

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.