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From “Spices of Life,” by Nina Simonds (Knopf, 2005) for Ginger Honey-Glazed Salmon 4 to 6 servings

Here, a simple, versatile, made-from-scratch sauce serves as both marinade and glaze. It may also be used on firm white fish or shellfish such as cod, halibut, haddock or scallops.

For the ginger-honey marinade:
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey or maple syrup
1 teaspoon toasted sesame oil

For the salmon:
4 to 6 salmon steaks or fillets (about 6 ounces each), rinsed and patted dry
About 3 tablespoons extra-virgin olive oil for the grill

To make the marinade, mix the orange juice, soy sauce, ginger, honey or maple syrup, and sesame oil in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly.

Place the salmon in a single layer in a shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes as time allows, cover and refrigerate for 30 minutes.

Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil. Transfer the salmon to the grill rack or the pan, discarding the marinade. Cook, brushing with the marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top.

We serve the salmon on a bed of lettuce with whole wheat couscous from trader joes… yummmy.

We haven’t posted many of our recipes lately, but after watching Julie and Julia, here goes :).

So my wife had a craving for pulled pork… we found this recipe on ehow.com

Things You’ll Need:
Crock Pot
Pork Roast
3 Tbsp Chili Powder
4 Limes
2 Tbsp Salt
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1/4 c Vegetable Oil
2 Tsp Crushed Red Pepper

Step 1: Marinade.
Put all of the seasonings, the juice from all of the limes and the oil in a large plastic bag. Add the pork and refrigerate at least 2 hours. This will not only give the pork flavor, it will make it tender enough to pull apart. The longer the marinade sits, the better. Try overnight.

Step 2: Crock It.
Put the pork & marinade in the crock pot. Add water to almost the top of the pork roast. The roast should be above the water about an inch. Turn the crock pot on high and cover. After 3 hours, reduce heat to low or auto. Turn the pork roast every 2 hours and poke with a fork. When the fork goes in the roast easily and breaks apart, cook it for at least another 30 minutes.

Step 3: Shred It.
When the pork roast is done, remove it from the crock pot and place on a platter or in a glass baking dish. Use two forks and begin pulling the pork apart. It should shred very easily. Add some juices from the pot to the pork. Enough to keep it moist and juicy, but not too much.

I’ll update how it turns out…

This is one of our favorite korean dishes… It’s a stir-fried rice cake in hot pepper paste. It’s an easy and delicious dish that you can find vendors selling on the streets of Korea.

Duk Boki

1/2 lb. Duk (Cylindrical rice cake)
1 tbsp Gochujang (hot pepper paste)
1/2 tbsp miso
1 garlic clove, chopped finely
1/2 tsp red pepper powder
1 stalk bok choy
1 scallion chopped
Sesame oil
1/2 cup chicken broth
2 tsp sugar
1/4 lb beef chuck
1 Carrot, sliced
Black pepper
1. Soak Duk in cold water for 10 minutes
2. Cut beef into 1/4 inch thick 1″ x 2″ slices.
3. Mix beef, black pepper, garlic and 1 tsp sesame oil in bowl
4. Brown beef in a frying pan
5. Add in carrots, scallions, bok choy and duk, mix and cover and steam for about 10 minutes or until vegetables are soft.
6. Mix the gochujang, hot pepper, miso, sugar and 2 tsps water in bowl until blended.
7. Add mixture to the pan and stir. Add broth as needed if sauce becomes too thick.
8. Ready to serve when the duk is soft!

Here’s our latest recipe: Persimmon bundt cake, taken from astray recipes.

Ingredients
4 Ripe large persimmons
1½ teaspoon Baking soda
1¾ cup Sugar
½ cup (1 stick) unsalted butter, room temperature
3 Extra-large eggs
2 teaspoon Vanilla extract
2 cup All purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ teaspoon Ground allspice
¼ teaspoon Ground cloves
¾ cup Chopped walnuts
¾ cup Dried currants
Powdered sugar (opt.)
White Chocolate Hard Sauce

Position rack in center of oven and preheat to 350 F. Butter and flour 10 inch diameter (12-C capacity) Bundt pan. Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 C persimmon puree into small bowl. Mix baking soda into puree in small bowl; set bowl aside. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, cinnamon, salt, allspice and cloves onto butter mixture; blend well using rubber spatula. Mix in persimmon mixture, walnuts and currants. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack; cool completely. (Can be made 1 day ahead. Wrap and let stand at room temperature.) Sift powdered sugar over cake, if desired. Serve with hard sauce. Bon Appetit/October/94 Scanned & edited by Di Pahl & Submitted By LAWRENCE KELLIE On 01-08-95

We bought a bunch of persimmon and they were starting to go bad… so instead of trashing them, we did the next best thing… google persimmon recipes. We found this:

http://www.seasonalchef.com/persimmonrecipes.htm

Persimmon Rice Pudding

4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 quart baking dish.
Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.

We ate it hot with a scoop of ice cream on top. I think you call that a la mode… :)