ISO: grrr. ISO: Hot and Sour Tomatillo Soup from a restaurant in San Diego called Cafe Japenga
- Thread starter dawn_mo
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michael-in-phoenix
Well-known member
Hi MoDawn.
michael-in-phoenix
Well-known member
I'll try that again. Hi MoDawn. This is the only Cafe Japengo recipe I could find...
...on the web. Not the one you're looking for, but it sure sounds great.
Spicy Ponzu Salmon on Greens
Source: Sunset Magazine
Makes: 4 to 6 servings
NOTES: Chef Amiko Gubbins of Cafe Japengo in San Diego uses citrus-flavor ponzu to make an all-purpose sauce. Here the sauce seasons salmon. But if you'd like to try it with other foods as a marinade, basting sauce, salad dressing, or dipping sauce, combine ingredients as directed in step 1; use or cover and chill up to 1 month.
1/2 cup soy sauce
1/4 cup ponzu sauce
1 tablespoon Asian
(toasted) sesame oil
3/4 teaspoon oyster sauce
1/2 teaspoon black bean sauce
1/2 teaspoon Asian red chili paste
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 boned salmon fillet (1 1/2 to 2 lb.)
3 quarts (9 oz.) salad greens, rinsed and crisped
1. Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic.
2. Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid.
3. Set salmon, skin up, on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Remove from grill.
4. Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.
...on the web. Not the one you're looking for, but it sure sounds great.
Spicy Ponzu Salmon on Greens
Source: Sunset Magazine
Makes: 4 to 6 servings
NOTES: Chef Amiko Gubbins of Cafe Japengo in San Diego uses citrus-flavor ponzu to make an all-purpose sauce. Here the sauce seasons salmon. But if you'd like to try it with other foods as a marinade, basting sauce, salad dressing, or dipping sauce, combine ingredients as directed in step 1; use or cover and chill up to 1 month.
1/2 cup soy sauce
1/4 cup ponzu sauce
1 tablespoon Asian
(toasted) sesame oil
3/4 teaspoon oyster sauce
1/2 teaspoon black bean sauce
1/2 teaspoon Asian red chili paste
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 boned salmon fillet (1 1/2 to 2 lb.)
3 quarts (9 oz.) salad greens, rinsed and crisped
1. Mix soy sauce, ponzu sauce, sesame oil, oyster sauce, black bean sauce, chili paste, ginger, and garlic.
2. Rinse fish, pat dry, and coat with half the ponzu mixture. Let stand about 10 minutes. Discard liquid.
3. Set salmon, skin up, on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes. Remove from grill.
4. Mix salad greens with remaining ponzu mixture. Present fish on or beside salad.
dawn_mo
Well-known member
Gosh Michael, that sounds great. If when you are visiting San Diego...
try to visit this restaurant. It is a little pricey for me, but the food is excellent. I am not sure if they still have the tomatillo soup on their menu, as I am sure their chef has changed since I have been there. The soup was like a hot and sour soup, with tomatillos, and then strips of fried corn tortillas garnishing it on top. I may just have to mess around with some recipes to see if I can make it. Thanks for this recipe, it sounds delish and easy, which is a godsend these days. I hope all is well with you and yours, and you should be glad you are in sunny AZ, they are predicting up to 11 inches of snow here!
try to visit this restaurant. It is a little pricey for me, but the food is excellent. I am not sure if they still have the tomatillo soup on their menu, as I am sure their chef has changed since I have been there. The soup was like a hot and sour soup, with tomatillos, and then strips of fried corn tortillas garnishing it on top. I may just have to mess around with some recipes to see if I can make it. Thanks for this recipe, it sounds delish and easy, which is a godsend these days. I hope all is well with you and yours, and you should be glad you are in sunny AZ, they are predicting up to 11 inches of snow here!
Found this one, although it is not from that rstrnt. REC: Tomatillo Soup
Maybe you have seen it already? Adjust seasonings to pineapple juice, cider vinegar, sugar, and cayenne pepper?
Makes 4 servings
(Adapted from a recipe in Kinkead’s Cookbook)
1 poblano chili pepper
3 garlic cloves, chopped
1 can (4 oz.) green chiles, drained
1 large onion cut crosswise into 1/2-inch slices
3/4 lb. tomatillos, husked and halved crosswise
1 1/2 packed cups cilantro leaves
2 cups reduced sodium chicken
Salt, according to taste
1 Tbsp. extra virgin olive oil
1/2 peeled avocado, diced, for garnish
1/4 cup chopped scallion, for garnish
16 tortilla chips, crumbled, for garnish
broth, divided
Roast the poblano pepper over an open flame until its skin blisters. Seal it in a paper bag to steam for 10 minutes. Using your fingers, slip off the skin. Seed and chop the pepper. Place it in a blender. Add the garlic, canned chiles and cilantro. Set aside.
Heat a heavy skillet over medium-high heat. When hot, add the onion slices in one layer. Cook until grilled in places, 1 minute. Turn and grill on the other side, 1 minute. Transfer to a plate. Pan-grill the tomatillos, cut side down, until dark brown in places, about 2 minutes. Turn and cook until they brown in spots on the rounded side, 2 minutes. Transfer them to the plate.
Coarsely chop the tomatillos and onions. Add them to the blender along with 1 cup of the broth. Process into a pulpy purée. Transfer to a deep saucepan. Stir in remaining broth. Season to taste with salt. Over medium heat, bring to a boil. Transfer to 4 shallow soup bowls.
Garnish with avocado, scallions, sour cream, and tortilla chips.
Maybe you have seen it already? Adjust seasonings to pineapple juice, cider vinegar, sugar, and cayenne pepper?
Makes 4 servings
(Adapted from a recipe in Kinkead’s Cookbook)
1 poblano chili pepper
3 garlic cloves, chopped
1 can (4 oz.) green chiles, drained
1 large onion cut crosswise into 1/2-inch slices
3/4 lb. tomatillos, husked and halved crosswise
1 1/2 packed cups cilantro leaves
2 cups reduced sodium chicken
Salt, according to taste
1 Tbsp. extra virgin olive oil
1/2 peeled avocado, diced, for garnish
1/4 cup chopped scallion, for garnish
16 tortilla chips, crumbled, for garnish
broth, divided
Roast the poblano pepper over an open flame until its skin blisters. Seal it in a paper bag to steam for 10 minutes. Using your fingers, slip off the skin. Seed and chop the pepper. Place it in a blender. Add the garlic, canned chiles and cilantro. Set aside.
Heat a heavy skillet over medium-high heat. When hot, add the onion slices in one layer. Cook until grilled in places, 1 minute. Turn and grill on the other side, 1 minute. Transfer to a plate. Pan-grill the tomatillos, cut side down, until dark brown in places, about 2 minutes. Turn and cook until they brown in spots on the rounded side, 2 minutes. Transfer them to the plate.
Coarsely chop the tomatillos and onions. Add them to the blender along with 1 cup of the broth. Process into a pulpy purée. Transfer to a deep saucepan. Stir in remaining broth. Season to taste with salt. Over medium heat, bring to a boil. Transfer to 4 shallow soup bowls.
Garnish with avocado, scallions, sour cream, and tortilla chips.