- Green Bell Pepper
- Hakurei Turnips
This week and last week wrapup
The Bahn Mi were delicious. After the viet-baguettes were gone the rest of the chicken and pickled veggies went into a big asian salad.
The cherry tomatoes went into a sortof Caprice Salad with some basil and mozzarella.
I used about half a quart jar of the kimchi in a soup, with some stew-beef, and one of the squashes. It was nuclear, but pretty good.
Pompano with Callaloo and Coconut Curry
This weekend Meredith came home from the store with a 1/3lb Pompano fillet. So it became Iron Chef time to figure out what to do with it, while still using as many CSA veggies as possible. Pompano is an excellent Florida fish, just delicious. This recipe is loosely based on one for Coconut Curried Wahoo from Steven Raichlen's excellent Miami Spice.
Fish and Marinade
- Pompano Fillet, about 1 per person. But we split ours because we only had one.
- lime juice, maybe one lime per fillet.
- minced garlic, maybe a clove or so per fillet.
West Indian Coconut Curry Sauce
- 2 T olive oil
- 1 Onion, chopped
- 3 cloves garlic, minced
- 3 scallions
- 1 red ripe Serrano chile, minced (from our backyard garden)
- 1 Red Bell Pepper, cored seeded finely chopped. (garden)
- 1 T West Indian Curry Powder (see Callaloo and Goat Curry from week 4)
- 1 can peeled whole tomatoes, chopped
- 1 small green tomato from the garden, chopped
- 1 bay leaf
- 1/2 cup combined chopped cilantro (garden) and Italian parsley (CSA)
- 1 can coconut milk plus about 1/4 can water
- 1 t Better Than Bouillon Organic Chicken Stock
- 1 bunch Callaloo, stemmed, washed, dried, leaves rolled and sliced about 1/8" thick. Collards, kale or spinach would probably work too. Ditch the stems, they're too much trouble.
- 1 clove garlic, chopped
- 2 T olive oil
- salt to taste
To serve. Mound rice on plate. Pile some greens on top. Pour some curry around the outer edges of the rice. Place pompano fillet on top. Sprinkle with remaining cilantro and parsley.