Don’t waste your leftover rice! It’s just as valuable as those alternate takes the cats recorded in the 50’s and 60’s! Is it just me, or were there lots of alternate takes on those recordings? Like, all those Freddie Hubbard, Miles Davis, Horace Silver, Cannonball albums?
*Jazz Lingo: For those non musicians out there (an alternate take is when musicians decide to put two different versions of the same song on one recording)
The point is, is don’t let the rice or the alternate takes go to waste! Don’t skip over them. The alternate take can be just as good as the other version of the tune, if not better!!
Like this one for instance..
♫ Freddie Hubbard “You’re My Everything- Alt. Take”
With my extra brown rice from the Thai place, I made a stir fry with all the leftover veggies I had in my refrigerator. I started with 2 tbsp oliveoil in a pan over med heat. I added 2 cloves minced garlic, 1 tbsp grated ginger, 1 red chili (thin slices- deseeded if you don’t like it too hot) But hey, I like it hot. Sidenote: Be careful what you do with your fingers after touching the chili. Don’t touch your nose.. err.. like I just did. It burrnnnns! Ok back to the cooking:
Cook for 2-3 minutes. Tear a handful of kale in the mix. Add a little water if too dry. Cook for a minute. Add rice. Make a well with the rice. Scramble 1 egg in the middle of the pan. Toss with rest of mix. Add soy sauce. Season to taste. Finish with fresh chopped spring onion.
Voila! Super fast meal in five minutes, and you didn’t waste a thing!
When I think of sweet chili sauce, the first thing that comes to mind is how amazing of a combination sweet and spicy are. Sweet things are always nice in the kitchen and in life, but I think that you need some excitement through spice thrown in there! The key word is balance. Like any great recipe, movie, show, anything.. there’s a balance involved.. Tension and release.
Cue Music: Freddie Hubbard “You’re My Everything” from Hub-tones
For instance, trumpeter Freddie Hubbard’s playing is the perfect balance of a sweet tone and exciting rhythmic interjections and nuances sprinkled throughout. He starts out playing the melody of one of my favorite jazz standards, “You’re My Everything” so sweetly, then halfway through he pops a high note out “Bow!” (I’m referring to 0:27) This is just a glimpse of the spiciness he’ll throw into his solo after the melody. He creates a cohesive solo through tasty phrasing and with a swinging band including Herbie Hancock on piano, Reggie Workman on bass, Clifford Jarvis on drums, and James Spaulding on saxophone backing him up, it creates the perfect sense of sweet satisfaction and spicy excitement! On with the sweet chili glazed salmon:
Yield: 4 servings
What you need:
1 1/2 lb salmon skin on cut into fillets
for the marinade:
1/2 cup sweet chili sauce
1/4 cup oyster sauce
2 tbsp soy sauce
juice from 2 limes squeezed
3 garlic cloves finely chopped
1 tbsp grated ginger
Whisk all the ingredients together, pour over salmon in either a ziploc bag or container. Let marinate in refrigerator for 1 hour. Preheat oven to 425 degrees F. Heat 2 tbsp of a “high smoking point” oil (grapeseed or vegetable oil) in a large frying pan on medium high. Once oil is hot carefully place 2 fillets in the pan skin side down. Let them sear for about 2 minutes so the skin crisps up a little. Flip them and let the top side get golden on the edges (2 minutes). Repeat with the rest of the fillets. Place them on a baking sheet skin side down and finish them off in the oven, maybe 5-7 minutes depending on thickness of fillets.
(excuse my iphone photos.. I left my good camera in Sweden by accident on the Mrs Carter Show Tour- being shipped back to the US 🙂 )
Baking the salmon completely, cooking on stove top, or grilling (yum!)
try marinating with different flavors/sauces (teriyaki, hoisin, etc)
Using this marinade for other proteins whether it be other fish or chicken, etc.
I prepared my salmon with wilted spinach, that I cooked in the same large pan the salmon was seared in, picking up all the tasty bits left behind. In addition, I roasted cauliflower that I coated with olive oil, salt and pepper in the oven at 425 degrees F for about 20-25 minutes, flipping/stirring occasionally.