Archive for ‘Monkfish’

March 18, 2012

Weeknight Wow | Pork Jowl Pasta with Monkfish

We all get stuck in a weeknight routine, I know.  I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.”

Maybe all you need is to take something familiar and give it a little tweak.

Enter pork jowls.  In Italian it’s guanciale, and it’s sliced and cured in a manner similar to bacon.  But it’s a deeper, richer almost gamey flavor that brings something different to your weeknight plate.  Fry them up, toss them with some familiar ingredients and you’ll have a pasta that’s delicious on its own.  Add some slices of easily-prepared monkfish and you can serve your loved ones something wonderfully unexpected.

Just be sure to maintain the mystery: don’t tell them how easy it was.

Pork Jowl Pasta with Roasted Monkfish

For the pasta sauce:

1/3 lbs. of sliced pork jowl

Pinch of red pepper flakes

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January 7, 2011

Persephone’s Takeaway | Monkfish Tom Yum

I get it: the snow is falling, the wind is blowing, the streets are slippery.  You can’t be bothered to leave the warmth of hearth and home.  Well, here’s a dish that’s the perfect replacement for a phone call to the takeaway.  It’s bursting with the beautiful, aromatic, authentic Thai flavors that will transform your kitchen into a worthy competitor to a bought in meal, while offering the same warmth and hospitality of your favorite Thai restaurant.

There are as many versions of Tom Yum as there are cooks.  It’s a wonderfully warming soup that feels at once healing and satisfying.  I included mung beans to add some extra substance for these tough winter months, but they’re entirely optional, particularly if your goal is the thin, broth-y elixir that you traditionally find at your local Thai eatery.  Just know that if you honor the basics and the traditions of southeast Asian cuisine, you really can’t go wrong with a bit of improvisation.

Tom Yum with Lemongrass Monkfish Serves 2

For the Soup:

6 c of vegetable, fish, or chicken stock, I used crab stock

1 shallot, sliced

2 cloves garlic, grated

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