Later On

A blog written for those whose interests more or less match mine.

Exceptionally good melange

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I made a particularly good melange (aka grub) today:

In 6-qt pot, put:

2 Tbsp olive oil
1.5 large Spanish onions, chopped
good pinch of salt

Sauté until onions are soft and transparent and about to brown. Add:

1 small can tomato paste

Continue to sauté a minute or two to brown the tomato paste a bit. This beefs up the taste a lot. Then add:

1.5 Tbsp smoked paprika
1 jewel yam, diced
1 c chopped celery
1 medium zucchini, diced
1 Japanese eggplant, diced
1 large carrot diced

Sauté a few moments, stirring, then add:

1 c red wine
1 c water
1 package frozen yellow corn kernels
1 package frozen chopped spinach
1-2 Tbsp gochujang sauce (I just dipped it out of the tub with the spatula; probably 3 Tbsp, now that I think about it.)
2 Tbsp red wine vinegar
2 Tbsp soy sauce
1 good-sized bunch of red kale, rinsed well, stems minced, leaves chopped
1 Meyer lemon, unpeeled and diced
12 kumquats, cut into thirds
good grinding of black pepper

Cover and simmer for 30 minutes. Add:

12 oz sockeye salmon, skin on, cut into chunks (I used frozen that I thawed)
12 oz swordfish, ditto all the way
1/4 c chia seed (to thicken it somewhat)

Stir in the fish and chia, cover, and simmer for 12 minutes. Turn off heat: it’s done.

Man, is it tasty! Excellent bitterness from the citrus peel.

I think I might add some diced spicy linguiça, since I have some on hand—1/2 c or so.

Written by LeisureGuy

5 December 2012 at 2:44 pm

Posted in Food, Grub, Recipes

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