The Hunter and The Wolf

After last week's dinner, The Hunter was feeling pretty great about the cooking experience.  The Sun, on the other hand, was feeling uninspired and tired.  In order to recharge, The Hunter decided to step in and cook with The Wolf.  Together they came up with: lightly breaded basa with garlic ginger soy drizzle, vegetable low mein, and sauteed garlic with fresh spinach.  Cooking for many people can be stressful, but despite a few slight meltdowns, everything turned out just fine. P.S. thank you Johanna aka The Witch for taking pictures! And thank you, Michael, for making guacamole to start! 

Guests: 11
Price: $48
*Insane amount of fish left over

 

 Ready to cook - Stations set up:

Noodles:

For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch

Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup shiitake mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz Chinese egg noodles or whole wheat spaghetti

Cook the egg noodles or spaghetti according to package instructions,
drain and set aside.
Stir all sauce ingredients together in a small saucepan set over
medium heat. Bring to a boil, reduce heat and simmer until thickened
and glossy, about 3 minutes. Set aside.
Meanwhile, set a large wok or skillet over medium-high heat. When the
pan is hot, add the two teaspoons of canola oil and swirl to coat. Add
the bean sprouts, mushrooms, cabbage, and carrot. Sauté for about 3
minutes, or until the vegetables begin to soften. Add the cooked egg
noodles and the sauce, tossing to combine. Serve immediately.

*Note:  the sauce was a bit too thick when first made. . . adjust liquids according to personal preference with water. 

Fish:

Sauce:

olive oil

fresh minced garlic

soy sauce

seasame oil

fresh grated ginger

water

Fish:

Fillets

3 eggs

3 cups flour

Sauté garlic in olive oil, add soy sauce and water, add ginger, bring to boil then reduce, add sesame oil.  Wash fish fillets, bread with flour and egg, brown fillets in pan with olive oil.  Serve fillets with sauce.

*Note:  The Hunter was super excited about the fresh grated ginger.  His trick: peel the ginger and freeze it whole overnight.  Grate frozen ginger slightly ahead of time and allow to thaw.  By freezing it, it doesn’t lose it’s moisture and is significantly easier to grate.

                                           The Potato beering The Wolf as he breaded

 

Sautéed spinach:

olive oil

fresh thinly sliced garlic

fresh spinach

Heat olive oil in pan, to almost smoking, add spinach and immediately stir, add garlic and sauté until spinach is bright green.  Serve.

                                           End of the night :-)

** This upcoming week there will be no dinner as The Sun's birthday was this past weekend and the house needs some spring cleaning.  But we will be back next week on our new night: Tuesdays!