• Combine first 5 ingredients in a medium bowl and toss well. Season to taste with salt and pepper (and additional lime juice if desired).
• Let chill in refrigerator.

Poached Salmon

2 6-oz skinless salmon fillets, of similar thickness (for cooking evenly)
1 or 2 sprigs fresh tarragon, leaves torn off
3 cups vegetable broth
salt and pepper

• Season salmon on both sides with salt and pepper. Lay fillets in a baking dish just large enough to fit both fillets (8x8x2 for example). Sprinkle tarragon leaves on top of fish. Let sit 5-10 minutes to let salmon reach room temperature.
• Meanwhile, boil vegetable broth in a small saucepan. Pour boiling broth over salmon until salmon is fully submerged. Cover baking dish (with lid or foil), and let salmon poach for 8-12 minutes (for medium rare to medium doneness).
• Transfer salmon to plate with a slotted spatula/fish turner.

Green Tomato and Cheddar Pie

Recipe yields 6 servings

1 deep dish pie crust
1/4 cup coarsely ground cornmeal
4 to 5 medium green tomatoes, sliced into 1/4-inch slices
2 cups coarsely grated sharp cheddar cheese (matured Irish cheddar works well with the green tomatoes)
1/4 cup grated Parmesan
1/2 cup mayonnaise
2 or 3 sprigs fresh dill, chopped
1 tbsp apple cider vinegar
2 tsp sugar
salt and pepper

• Preheat oven to 425 degrees.
• Spread 1 or 2 tbsp of cornmeal evenly to cover the bottom of the pie crust.
• Toss both cheeses together in a medium bowl until blended.
• Whisk together mayonnaise, dill, vinegar, sugar, the remainder cornmeal, and a pinch of salt and pepper in a small bowl.
• Spread a layer of 1/4 of the mixed cheese on top of the cornmeal covered pie crust,  layer 1/3 of the tomato slices on top of the cheese, spread 1/3 of the mayonnaise mixture, and repeat with cheese, tomatoes, and mayonnaise for 2 more repetitions.
• On top of the last layer of mayonnaise, spread the remaining 1/4 cup cheese mixture and bake in oven for 30 to 35 minutes or until crust is golden and cheese is starting to brown around edges of tomatoes.
• Let pie cool for at least 30 minutes before cutting and serving.

Nutrition Facts

Onion Jam

1 medium onion, halved and sliced thinly (I used a sweet onion variety)
2 tbsp unsalted butter
2 tbsp sugar
a pinch of salt
1/4 cup white wine
1 tbsp vinegar (I used a sherry vinegar)

• Melt butter in a medium sized saucepan over medium-low heat.
• Add in onions, salt, and sugar, and let the onions “sweat” for 20 minutes, covering the saucepan with a lid and stirring occasionally to make sure onions cook evenly.
• Uncover, increase heat to medium-high, and add in wine and vinegar, stirring and cooking until liquid evaporates and onions are caramelized to a golden brown color, about 15-20 minutes.
• Let cool and store in an airtight container in the fridge.

I initially meant to make this jam for a pizza with smoked mozzarella, but one bite of this good stuff on some crusty French bread made me realize that I couldn’t wait. So my pizza became a cheese plate for lunch garnished with the onion jam

For a quick and light summer lunch, feta was the dairy indulgence of choice. In this orzo dish, feta is combined with other Mediterranean flavors like Kalamata olives and oregano.

Orzo with Shrimp, Kalamata Olives, Tomatoes, Feta & Mint

Recipe yields 4 servings

1.5 cups orzo (or other small pasta)
2 tbsp olive oil
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
1 pint cherry or grape tomatoes, halved
1/2 cup (8-10 large) pitted Kalamata olives, halved or roughly chopped
1/3 cup dry white wine
1 tsp dried oregano
1/2 cup reduced fat feta cheese, crumbled
a few leaves of fresh mint
salt and pepper

• Cook orzo according to package directions to al dente (boil in rolling water for about 6 minutes), drain, and set aside.
• Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add in minced garlic and shrimp. Cook 2-3 minutes or until shrimp is starting to become opaque, and flip shrimp over, and fry for another minute.
• Add in tomatoes, olives, and oregano to skillet and stir mixture until tomatoes start to release juices, 1-2 minutes.
• Add in white wine and bring mixture to a boil, reduce heat to medium-low and add in cooked and drained orzo.
• Toss everything in skillet until combined and orzo is heated through. Add salt and pepper to taste.
• Turn off heat and add in feta cheese, tossing to combine.
• Top with roughly chopped mint (and additional feta for garnish, if desired) and serve.

“As of June 17th, Michi Ramen will be closed indefinitely. As a 2-man operation, cooking in a kitchen down south and serving from a truck up north is realistically unsustainable. That said, we are actively searching for a brick-and-mortar space of our own. Relocating will bring about much-needed changes and hopefully lead to a proper ramen-ya in Austin.”

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The North Austin Trailer Yard is having their grand opening party today. I stopped by last night to check out the converted space in the middle of the giant Hobby Lobby/Planet Fitness parking lot at Anderson and Lamar. What really piqued my interest was a tweet from @AustinNATY about Michi Ramen joining the fun.

Michi Ramen’s menu is simple. Every bowl of tonkotsu ramen is currently served in their homemade pork broth (a result of a 20+ hour cooking process), and you simply add the toppings you’d like. The top of the menu has some combination suggestions (for those who are unsure of what combination of toppings to get). I ordered a bowl of the simply named “ramen” which comes with two slices of chashu (braised pork), woodear mushrooms, onions, and blackened garlic oil.

This phone photo doesn’t do the rich broth justice. This is dense, rich, milky, so viscous that it sticks to your ribs kind of pork broth! I’ve only had ramen at a few of places in Austin, but this definitely ranks up there as one of the best. The ramen, flown in from California and never frozen, has the perfect al dente texture.

Michi Ramen plans to have a chicken-based broth on their menu soon.

The North Austin Trailer Yard also features several other trailers that I hope to check out soon (Snarky’s sandwiches, KraK2 gourmet donuts, Genuine Joe’s Coffee, Big Fat Greek Gyros, and The Dog Pound hot dogs and shaved ice.)

Michi Ramen
1012 W. Anderson Ln
Austin, TX 78757

Pasta with Arugula, Roasted Red Pepper, Bacon, and Parmesan

Recipe yields 3 servings

8 oz pasta (I used linguine)
4 strips thick cut bacon, fatty ends trimmed
2 cloves garlic, minced
1 to 2 dried red peppers, crushed (or 1/2 tbsp red pepper flakes), optional for those who prefer no heat
1 red bell pepper, roasted and diced (I used jarred roasted red pepper, about 4-5 large pieces)
6-8 cups arugula, packed, roughly chopped (you can also use spinach but spinach doesn’t hold up as well under heat and isn’t quite as flavorful)
1 tbsp lemon juice
1/2 cup grated Parmesan
salt and pepper to taste

• Cook pasta per package instructions, reserving 1/2 cup of the pasta cooking water
• Meanwhile, fry bacon over medium-high heat in a large (12″), deep skillet.
• Remove bacon to paper-towel lined plate, crumble or tear into bite-sized pieces. Reserve 1 to 2 tbsp of bacon fat in skillet.
• Saute garlic and crushed red pepper in the reserved bacon fat over medium heat for 30 seconds to 1 minute, until garlic starts to turn golden.
• Add in diced roasted red pepper and arugula. Add in 1/2 cup reserved pasta water and lemon juice, and cover skillet for 1-2 minutes, until arugula is slightly wilted.
• Add cooked pasta and most of the Parmesan cheese to the skillet. Toss with tongs until all ingredients are well-mixed and pasta is warmed through. Season with salt and pepper to taste.
• Top plated pasta with bacon crumbles and remainder Parmesan cheese.

Nutrition Facts

This recipe for pork and lemongrass meatballs is based off of a recipe from the March 2011 issue of Bon Appetit. Since I didn’t have time  to make the meatballs in time to chill overnight, I added egg and flour to the recipe so the meatballs held together better and could be fried right away. As it turns out, I really enjoyed the velvety texture of meatball interior with the egg addition and the coloring of the outside golden crust. Add some crunchy quick pickled radishes and cucumbers (recipe at bottom of post) and serve in butter lettuce cups, and it’s a colorful feast for the eyes and a textural party for the mouth.

Lemongrass Meatballs 

Recipe yields 12 meatballs

1/2 lb ground pork
1 tbsp vegetable oil
1 lemongrass stalk, white and yellow parts only, sliced
1 leek stalk, white part only, sliced (can also use shallots or spring onion)
3-4 sprigs cilantro, stems removed, roughly chopped
1 tbsp fish sauce
1 clove garlic
1 large egg
1 tbsp flour
1 tsp sugar
1 tsp salt
1 tsp white pepper

• Combine everything but the pork and vegetable oil (last 10 ingredients) in a food processor and pulse until well blended. Add in ground pork and pulse to blend. Shape pork mixture into 12 meatballs (about 1 inch in diameter).

• Heat vegetable oil in a large non-stick frying pan over medium heat. Fry meatballs until golden brown, turning frequently so that meatballs are cooked evenly on all sides. (Meatballs can also be fried in deep fryer).

• Remove meatballs to drain on a paper towel lined plate. Serve in lettuce cups with Vietnamese style quick pickles (recipe below).

Nutrition Facts

Quick Pickling Mix (Vietnamese Style)

Pickling veggies cut to desired bite size
1 part rice vinegar
3 parts water
1 Thai chili per 8 oz (1 cup) of pickling liquid, sliced into thin rings (can also use jalapeno or serrano)
3 tbsp sugar per 8 oz (1 cup) of pickling liquid
1/2 tbsp salt per 8 oz (1 cup) of pickling liquid

Mix water and vinegar and pour over veggies in a jar until all veggies are fully submerged in liquid. Add in chopped chilis, sugar, and salt based on volume of pickling liquid, stirring to mix. Place lid on jar and chill at least 6 hours. Pickles can be kept for up to 2 weeks, but I like them the best the first 1 or 2 days. After that the veggies tend to be too soggy for my liking.

Cannelli Bean Stew with Pancetta and Sage

Recipe yields 3 servings

1 tbsp olive oil
2 cloves garlic, minced
3 oz pancetta (or bacon), diced
1/2 medium onion, diced
1 stalk celery, diced
2 to 3 tbsp fresh sage, finely chopped
1-19 oz can Cannellini beans, drained and rinsed
1-15.5 oz can diced tomatoes
1/2 cup low sodium chicken broth
2 to 3 cups arugula (or spinach), packed

• Heat olive oil in a Dutch oven over medium-high heat.
• Add in garlic, pancetta, onion, and celery. Saute until vegetables are soft, about 5 minutes.
• Add in chopped sage, quickly mix in, about 15 seconds, until sage releases fragrance.
• Add in Cannellini beans, diced tomatoes, and chicken broth. Bring stew to a boil by increasing heat to high. Lower heat to a simmer, and let the stew develop flavor, 8-10 minutes.
• Add in the arugula during the last minute or so of the stew cooking. It will wilt quickly.

Pasta with Proscuitto, Sage, and Mushrooms in a Red Wine Reduction Sauce

Recipe yields 3 servings

1 cup low sodium beef broth
1/2 cup dry red wine
2 tbsp olive oil
3 cups fresh mushrooms, sliced (I used baby bella)
4 oz chopped proscuitto (or pancetta, or bacon with fatty ends trimmed)
1 tbsp unsalted butter
2 tbsp chopped fresh sage
1 small sprig of fresh rosemary, removed from the stem
8 oz pasta (I used rotini, penne would also work well in holding the sauce/cheese)
1/4 cup grated Parmesan

• To make the red wine sauce: Bring wine and beef broth to boil in a small saucepan until reduced to about half the original volume, about 15 minutes.
• Meanwhile, heat olive oil in a deep skillet over medium-high heat. Add in mushrooms and saute until tender, 3-4 minutes. Remove mushrooms to a plate. Add proscuitto to skillet and saute until proscuitto browns around the edges, 5-6 minutes. Add back to skillet mushrooms. Pour in broth-wine reduction, butter, sage, and rosemary. Stir until sauce is mixed well and slightly thickened, about 3-5 minutes.
• Meanwhile, cook pasta in a large pot of water according to directions on package until al dente. Drain.
• Stir pasta and half of the Parmesan cheese into deep skillet with pasta sauce. Season with salt and pepper as needed. Transfer pasta to serving plates and top with additional Parmesan.

Nutrition Facts
Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 519 | Fat 21g | Cholesterol 37mg | Sodium 1448mg
Carbohydrate 59g | Dietary Fiber 9g | Sugars 2g | Protein 25g

Vitamin A 4% | Vitamin B-6 5% | Vitamin B-12 3% | Vitamin C 2%
Vitamin D 11% | Vitamin E 7% | Calcium 13%| Folate 43% | Iron 17%

Thai Style Stir-Fried Brussel Sprouts

Recipe yields 4 servings

2 tbsp vegetable oil
3-4 cloves spring garlic or 2 cloves garlic, minced (I prefer the milder, sweeter taste of spring garlic for this recipe when they are in season)
1 quart (4 cups) Brussels sprouts, stubby stems trimmed, and halved lengthwise
2-3 Thai chilis or serrano peppers, stems removed, chopped into thin slices/rings
1 tbsp oyster sauce
2 tsp fish sauce
1 tsp soy sauce (preferably Thai style thin soy sauce)
1/2 tsp brown sugar

Heat vegetable oil in a wok over high heat. When oil is hot, throw in garlic and stir-fry quicky for 15-30 seconds, until garlic is lightly brown and starting to release fragrance. Add in Brussels sprouts and Thai chilis, and stir-fry for 3-5 minutes until Brussels sprouts start to show brown on the edges, adding a tiny splash of water if the sprouts start sticking to the wok. Add in oyster sauce, fish sauce, soy sauce, and brown sugar and stir-fry until Brussels sprouts are evenly coated. Serve over steamed white rice.

Nutrition Facts
Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 78 | Fat 4g | Cholesterol 50mg | Sodium 298mg
Carbohydrate 10g | Dietary Fiber 4g | Sugars 3g | Protein 3g

Vitamin A 14% | Vitamin B-6 13% | Vitamin C 129%
Vitamin E 8% | Calcium 4% | Folate 14% | Iron 8%