Well, I would really call it soup, but my husband frowns at soup, so stew it is. Plus, he eats it over rice 🍛and I slurp it out of a bowl 🥣.
We have a freezer full of walleye currently, but it won’t last long enough. We love it in fish cakes, baked, or planked on the grill. I wanted something different and I already had some cans of coconut cream (unsweetened) in the cupboard, so a curry seemed like a good idea. I was already roasting some peppers for the week and had a package of cremini mushrooms in the refrigerator; all I needed was the ginger, lemongrass, and red curry paste. I used chicken stock, because I already had some, but you could certainly use a fish stock as the base. Should I be making stock with all the parts of the fish that are thrown away? 🤔
This soup was too easy to make, but I’m not complaining.
Thai Coconut Curry Walleye Stew
Add time to roast peppers, unless you already have a stash in the refrigerator.
- Extra virgin olive oil for sauteing vegetables
- 1 small onion, minced (you could use shallots for a milder flavor)
- 8-10 oz sliced mushrooms (I used cremini, but shiitake would be pretty)
- 1/2 teaspoon salt; 1/4 teaspoon pepper
- 2 tablespoons grated ginger
- 1-2 tablespoons minced lemon grass
- 2-3 teaspoons red curry paste (I used 2 but would use more next time)
- 2 red or yellow or orange bell peppers, roasted, peeled, and sliced
- 1 tablespoon fish sauce (more or less depending on whether you can stand the smell)
- 2 cups chicken stock or broth
- 2 cans coconut cream—this is not a sweetened item; it is thicker and creamier than regular coconut milk
- 1 lb walleye fillets cut in large chunks, about 1 1/2″
- juice of one lime
- In a large pot, heat about 2 tablespoons olive oil over medium heat. Add the onion and mushrooms and cook until softened, but not browned. Season with salt and pepper.
- Stir in the ginger, lemon grass, and red curry paste.
- Add chicken stock, fish sauce, and bell peppers and simmer for about 10 minutes.
- Stir in coconut cream, bring to a simmer and simmer for 5-10 minutes.
- Add the walleye chunks and cook for about 5-7 minutes. Some of the chunks will flake; some will remain large.
- Stir in the lime juice.
Wonderful as a soup, or it could be served over rice for the carb eaters in the family.
Once I started roasting vegetables, whether on the grill or in the oven, it became my preference. Roasting brings out natural sweetness while keeping crispness and sometimes adding a little char. In the winter, I’m not really in the mood for cold veggies, so I didn’t see why slaw had to be cold. I like cooked cabbage, but the trick for a cooked slaw is to keep it slightly crisp, and roasting can do that for you.
This slaw can be eaten warm or cold, as long as you stick to a dressing with no fats that will congeal on chilling. That means that bacon/bacon fat—which would be great in a warm slaw—might not work with cold leftovers. My dressing here only uses fruit juices for the acid, so it’s not as tart as a vinegar based dressing. As far as uses go, it would be good as a side dish or on any sandwich where you would use a traditional cold slaw. You can see it below on a fried fish sandwich with my Everything Sauce.
Mine is a simple slaw of cabbage and carrots, but you could add bits of any vegetable or fruit that would not become watery or mushy.
Preheat oven to 400º; line a rimmed baking sheet with parchment paper.
- 3-4 cups cabbage, sliced or coarsely grated—1 small head
- 2 carrots, grated
- Extra-virgin olive oil for roasting—enough to drizzle over all on the sheet pan
- Salt and pepper to taste
- 1 tablespoon mashed roasted garlic
- 1/4 cup orange juice
- 1 tablespoon lime juice, with zest if you have the actual lime in hand
- I tablespoon honey—you really have to taste to see how sweet you want it
- 1/4 cup extra-virgin olive oil
- Spread the shredded cabbage and carrots on the baking sheet. It will be about 1/2″ thick, but you will toss it halfway through the roasting. Drizzle with olive oil—I think I used at least 1/4 cup. Sprinkle with kosher salt and coarse black pepper.
- Roast for about 20 minutes, then lightly toss with tongs to expose more of the vegetables to charring. Roast for another 15 minutes or until it reaches your desired doneness. Lift the parchment paper and pour the vegetables into a large bowl.
- Whisk the dressing ingredients—garlic, orange juice, lime juice, honey, and olive oil—until emulsified. Pour over the vegetables and toss. Add more salt to taste.
- Serve warm or cold or both.
I’m writing this down, finally, because I’m tired of digging out the scrap of paper I figured it out on every two weeks. It started out as a burger sauce, but has since been used on fried fish or chicken, pulled pork, corned beef, pastrami, kebabs, and even a few french fries. The sauce has turned up here in a few posts, but with few details:
on smashed burgers
on fried chicken
Whisk together the following ingredients:
- 1 cup Hellmann’s® Mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
Pour into a squeeze bottle and refrigerate.
It was inevitable that with all the tomatoes my husband plants every year, I would come around to tomato jam. I could stick to making only sauce or roasted tomatoes for the freezer, because we always run out before the next growing season comes around, but I wanted to add something new to our tomato arsenal. Plus, we are fond of homemade condiments that dress up plain old traditional foods like burgers, so this glorified ketchup seemed like a good idea. In honor of the occasion, I added a condiments category to the site menu.
My jam is not preserved—because I don’t know how to do that and don’t have canning equipment. Plus, I must admit that I am a little afraid of home-canned foods. So this fresh jam can be refrigerated for a couple of weeks or frozen for longer storage.
Maple Tomato Jam
- 4 lbs tomatoes, cored and chopped (not seeded)—mine were half San Marzano roma and half Early Girl globe tomatoes
- 1 cup pure maple syrup
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon ginger paste or grated ginger
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground dried hot pepper—mine were California chiles
- 2 teaspoons kosher salt
- Combine all ingredients in a large, heavy stockpot.
- Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium to keep the jam at a low boil for 2 hours. Stir occasionally, and a little more often during the last 20 minutes.*
- Fill your jars and cool slightly before sealing with lids. Refrigerate for up to two weeks or freeze. If freezing in plastic bags, cool before filling and sealing.
*I have a gas stove, but you will have to choose the temperatures that you know work on yours. Basically, you want to see bubbling throughout the cooking time—without using a lid. If your temperature is too low, it will take a lot longer for the moisture to evaporate. Mine was thick and ready at 2 hours and 10 minutes. But don’t try to hurry the jam, either, and risk scorching it. Let the flavors develop over the 2 hours at a low and visible boil. Follow the rule of dragging your wooden spoon across the bottom of the pan, waiting for the point when liquid doesn’t run into the path. You think it will never reach that stage, and then the magic just happens.