tag:blogger.com,1999:blog-44320828231886165502024-03-12T17:24:21.495-07:00Simple Cooking with Chef Evan TannerSimple Cooking With Evan Tannerhttp://www.blogger.com/profile/05396775987311690265noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4432082823188616550.post-68718511907907976642010-06-28T10:31:00.000-07:002010-06-29T12:22:11.103-07:00Hawaiian Style Salmon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SlxvhSsgNzaA-4yPhR5VQoQ0qGlUoUdNg4fwJyNkQ8tAoUrp81O5h_y8mQHU4t8LobLdO98wMjVtjkA_JNqus1McvWo9pmlkRlBE9LoFOTDrwJ2YU4_MsUQIb3NO12KvbiI-HSjPH0LU/s1600/hawaiian-salmon.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 265px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487883333736388546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SlxvhSsgNzaA-4yPhR5VQoQ0qGlUoUdNg4fwJyNkQ8tAoUrp81O5h_y8mQHU4t8LobLdO98wMjVtjkA_JNqus1McvWo9pmlkRlBE9LoFOTDrwJ2YU4_MsUQIb3NO12KvbiI-HSjPH0LU/s400/hawaiian-salmon.jpg" /></a><br /><br /><div><strong></strong></div><br /><br /><div><strong><span style="color:#000000;"></span></strong></div><br /><br /><div><strong><span style="color:#000000;"></span></strong></div><br /><br /><div><span style="color:#ffffff;"><strong>Hawaiian Style Salmon with coconut Jasmine rice, Mixed Vegetables and topped with mango pico de gallo and a soy-ginger citrus sauce:</strong> </span></div><br /><br /><div><span style="color:#ffffff;"></span></div><br /><br /><div><strong><span style="color:#ffffff;">For Coconut Rice: (serves 4)</span></strong></div><br /><div><span style="color:#ffffff;">1 1/2 Cups Jasmine Rice</span></div><br /><div><span style="color:#ffffff;">1 cup unsweetened coconut milk</span></div><br /><div><span style="color:#ffffff;">1 1/2 Cups Water</span></div><br /><div><span style="color:#ffffff;">1 Stalk of Lemongrass</span></div><br /><div><span style="color:#ffffff;">1/2 Tsp Salt and Pepper</span></div><br /><div><strong><span style="color:#ffffff;">Soy-ginger Citrus Sauce</span></strong></div><br /><div><span style="color:#ffffff;">1 Tbs. Jalapeno pepper, minced</span></div><br /><div><span style="color:#ffffff;">1 Tbs. Ginger, fresh and minced</span></div><br /><div><span style="color:#ffffff;">1 Tbs. Cilantro, leaves only, finely chopped</span></div><br /><div><span style="color:#ffffff;">4 Tbs. Soy sauce</span></div><br /><div><span style="color:#ffffff;">2 Tbs. Mirin (sweet sake)</span></div><br /><div><span style="color:#ffffff;">2 Tbs. Lime juice</span></div><br /><div><span style="color:#ffffff;">2 Tbs. Rice wine vinegar or regular white wine vinegar<br /></span></div><div><strong><span style="color:#ffffff;"></span></strong></div><div><strong><span style="color:#ffffff;">For Salmon</span></strong></div><br /><div><span style="color:#ffffff;">4 (6 oz.) Salmon Fillets Pin Bone out, and skinned</span></div><br /><div><span style="color:#ffffff;">1 Banana Leaf</span></div><br /><div><span style="color:#ffffff;">1 Tsp chopped garlic and shallots</span></div><div><span style="color:#ffffff;"></span> </div><div><span style="color:#ffffff;">Olive oil</span></div><div><span style="color:#ffffff;"></span> </div><div><span style="color:#ffffff;">Coconut Rice</span></div><br /><div><span style="color:#ffffff;">Asparagus Cut on a bias </span></div><br /><div><span style="color:#ffffff;">Leeks, white part only, julienned</span></div><br /><div><span style="color:#ffffff;">Carrots, peeled and julienned</span></div><br /><div><span style="color:#ffffff;">Red Dulce Mediterranean peppers or bell peppers, julienned </span></div><br /><p><strong><span style="color:#ffffff;">Mango Pico de Gallo</span></strong></p><p><span style="color:#ffffff;">4 Roma tomatoes diced</span></p><p><span style="color:#ffffff;">1 small white onion diced</span></p><p><span style="color:#ffffff;">2 small jalapeno peppers</span></p><p><span style="color:#ffffff;">1 (1/2) bunch of cilantro chopped</span></p><p><span style="color:#ffffff;">2 Tbs. lime juice</span></p><p><span style="color:#ffffff;">1 dash of salt</span></p><p><span style="color:#ffffff;">For the <strong>mango pico de gallo</strong> mix all ingredients and let chill in a refrigerator.</span></p><p><span style="color:#ffffff;">For the <strong>Soy ginger citrus sauce</strong>, also mix all ingredients and let chill.</span></p><p><span style="color:#ffffff;">The <strong>Coconut Rice:</strong></span></p><p><span style="color:#ffffff;">1.) Finely chop the lemon grass being sure to remove the outer leaves first. Mix into the rice and then place the rice in a pot. Add enough water to the rice to cover it by 3/4 inch.An easy way to measure the water is the knuckle test-the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice just use 1 3/4 cups of water).</span></p><p><span style="color:#ffffff;">2.) Bring the rice to a boil, uncovered.</span></p><p><span style="color:#ffffff;">3.) Then turn the heat down to the lowest setting and let simmer for 20 minutes. (or until cooked through)</span></p><p><span style="color:#ffffff;">4.) Then remove from the heat and let sit for about another 10 minutes. </span></p><p><span style="color:#ffffff;">5.) Finally fluff the rice and slowly add the coconut milk being sure not to have too much liquid. Season with salt and pepper to taste.</span></p><p><span style="color:#ffffff;">For the <strong>Vegetables:</strong></span></p><p><span style="color:#ffffff;">1.) Add the vegetables to a pot of boiling water for approximately 3 minutes. </span></p><p><span style="color:#ffffff;">2.) Strain the vegetables and add to a pan with hot olive oil, chopped garlic and shallots. Let cook being sure to mix around the vegetables until they start to get a little browned on the edges. Remove from heat.</span></p><p><span style="color:#ffffff;">For the <strong>Salmon:</strong></span></p><p><span style="color:#ffffff;">1.) Preheat oven to 400 degrees.</span></p><p><span style="color:#ffffff;">2.) Season each fillet with a little bit of salt and pepper and add to a hot pan with olive oil topside down. A little secret to getting the salmon to not stick is spray each salmon with Pam or alike products.</span></p><p><span style="color:#ffffff;">3.) Cook the the salmon until the topsides are golden brown and then add to a well oiled pan bottom sides down.</span></p><p><span style="color:#ffffff;">4.) Cook the salmon the rest of the way in the oven for approximately 8 minutes.</span></p><p><span style="color:#ffffff;">5.) Finally, when Salmon is done, Lay out the banana leaf and place Coconut jasmine rice on top. Then Lay down the vegetables. Place Salmon on top of that. Top with Mango Pico de gallo and soy ginger sauce and Bon Appetit!</span></p>Simple Cooking With Evan Tannerhttp://www.blogger.com/profile/05396775987311690265noreply@blogger.com1tag:blogger.com,1999:blog-4432082823188616550.post-42497020933797850822010-06-27T11:56:00.000-07:002010-06-28T10:14:11.837-07:00An Intro<span style="font-family:verdana;font-size:130%;color:#ffffff;">Culinary Art is a wonderful, challenging and creative industry that I'm proud to be a part of. <strong>Welcome to Evan Tanners' Simple Cooking Blogspot</strong>; where I'm happy to share my ideas, recipes, advice and overall joy of cooking with fellow food lovers. I'm here to introduce you to, perhaps, the unknown possibilities of food and what it has to offer. Our world is ever changing, so let's make it better <strong>together</strong> one dish at a time! Bon appetite!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsh6HbHQbhFka_my-r31_ZXu8wnUR7sgOXHCizyNFiZBEC6bHcvscB3XQ-1ZsxfqT2jSqQFP6tuJhK9SQg5R0AqXlVVl6y2QZwCkSkAGRMk6rK6DC_nB1nOqG0C6Z0o0v_HW_XaYWcP0UB/s1600/32201_1370413751924_1579163464_861131_7318848_n.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487531457559260786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsh6HbHQbhFka_my-r31_ZXu8wnUR7sgOXHCizyNFiZBEC6bHcvscB3XQ-1ZsxfqT2jSqQFP6tuJhK9SQg5R0AqXlVVl6y2QZwCkSkAGRMk6rK6DC_nB1nOqG0C6Z0o0v_HW_XaYWcP0UB/s400/32201_1370413751924_1579163464_861131_7318848_n.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIa0-ueThwT843pSazG6-NO7fF-zAbuq8KJveLTvelKKO9jWdYHmRSejsRdbuNH8qfKJMbdjW5KQh12BzWj8ZpQSpgQi2T0_Tq5XHpSPRMkZYVnoBQzY3FcURtrpGEMXiKdlwgGdoIQFXC/s1600/32201_1370407071757_1579163464_861100_2985284_n.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487531048113535298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIa0-ueThwT843pSazG6-NO7fF-zAbuq8KJveLTvelKKO9jWdYHmRSejsRdbuNH8qfKJMbdjW5KQh12BzWj8ZpQSpgQi2T0_Tq5XHpSPRMkZYVnoBQzY3FcURtrpGEMXiKdlwgGdoIQFXC/s400/32201_1370407071757_1579163464_861100_2985284_n.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKMwXWEjwu1pi2H1Se7AV_tipcapQPcrYCb3H2SEAWhbDGr8g2gkQriVaNuUZeBi0zdsaceg7JN97yyvVpVzoul0IcBzn2zikyJdQ5F6KeH6GVvtNhSMd5wLfL_4VOH8JRNTW8fBuKzt8/s1600/32201_1370407271762_1579163464_861104_2615538_n.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 192px; FLOAT: right; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487530857090147394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKMwXWEjwu1pi2H1Se7AV_tipcapQPcrYCb3H2SEAWhbDGr8g2gkQriVaNuUZeBi0zdsaceg7JN97yyvVpVzoul0IcBzn2zikyJdQ5F6KeH6GVvtNhSMd5wLfL_4VOH8JRNTW8fBuKzt8/s400/32201_1370407271762_1579163464_861104_2615538_n.jpg" /></a><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 192px; DISPLAY: block; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487530214692211858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_pDAtJUSuWI5ojFwPDfkxs9q9UTCc6wksoDbNM_KCt_OBhfA3NihBvTYF43ZwgOTBL0I3DBK6vnuLCfkrjEa5xeq5rI_cnOuqebUb73gLV80PE_ga7fl2lT906P_-E8NZGz98YkXsytW/s400/32201_1370407351764_1579163464_861106_478560_n.jpg" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEzpt9taAWeoGtou7t3rn-AK8Co7EqtguA3tuz-FPQkwId2kOPcKuOSbtGP7x4MwUvG23Y8E_hkxnkE9ODMu6vIJ0hmMX9d-15ZoZlPOGc6ZHkKNUPesDZvd_IRanZxew4YtAjTxqm1FJ/s1600/32201_1370407151759_1579163464_861101_5234512_n.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 192px; FLOAT: left; HEIGHT: 288px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487529936753345682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEzpt9taAWeoGtou7t3rn-AK8Co7EqtguA3tuz-FPQkwId2kOPcKuOSbtGP7x4MwUvG23Y8E_hkxnkE9ODMu6vIJ0hmMX9d-15ZoZlPOGc6ZHkKNUPesDZvd_IRanZxew4YtAjTxqm1FJ/s400/32201_1370407151759_1579163464_861101_5234512_n.jpg" /></a><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><div></div></div></div></div></div>Simple Cooking With Evan Tannerhttp://www.blogger.com/profile/05396775987311690265noreply@blogger.com1tag:blogger.com,1999:blog-4432082823188616550.post-37104834744754921162010-06-27T10:11:00.000-07:002010-06-27T10:12:08.329-07:00WELCOME!Simple Cooking With Evan Tannerhttp://www.blogger.com/profile/05396775987311690265noreply@blogger.com0