Posts by Chef Nathan Lyon

Drought Friendly Vegan Migas

A longer story covering our (Super Sous and my) Drought Friendly Recipes has been posted on the Central Valley NPR site and is  running on KVPR!

Screen Shot 2015-05-21 at 9.47.32 AMPLUS~here’s a NEW Drought Friendly Recipe that Super Sous has created. Being from Texas, Super Sous gets a hankering for Tex Mex now and again. The other day, she was craving migas, which in Tex Mex language is a scrambled eggs dish made with tortilla chips. To make it drought friendly, Super Sous subbed crumbled organic tofu for the eggs. The rest is all veggie and spice goodness. Enjoy!

Migas1

Sauteing the onions, bell pepper, potatoes and poblano.

Migas2

Tofu Potato Migas

 

Drought Friendly Tofu Potato Migas

Yield: 4 servings

 

2 tablespoons grapeseed oil

1 large yellow onion, peeled and diced small (2 cups)

1 large red bell pepper, diced small (1 cup)

½ pound potatoes, scrubbed and diced small

1 small poblano pepper, seeded, deveined and diced small

4 2-inch sprigs fresh thyme

1½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper

5 large cloves garlic, peeled and minced (1½ tablespoons)

1½ teaspoons ground cumin

1 teaspoon Hungarian paprika

1 teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon ground chipotle powder

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

14-ounces organic extra firm tofu, patted dry and crumbled

1¼ cup broken organic corn tortilla chips

1 lime, halved

2 haas avocados, pitted and thinly sliced

½ cup picked fresh cilantro leaves

1 bottle of your favorite hot sauce

1 jar or batch of your favorite salsa, optional (try my tomatillo tomato salsa)

 

Place a large nonstick sauté pan over medium-high heat and add oil. Let heat for 1 minute until hot. Add onion, red bell pepper, potato, poblano, thyme sprigs, salt and pepper. Cook, stirring occasionally, until the potatoes are cooked through, approximately 15 minutes.

Add garlic, cumin, paprika, turmeric, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatoes. Stir and cook for 1 minute, until liquid has mostly evaporated. Add tofu, stir and cook for 5 additional minutes.

Turn off heat. Add in tortilla chips, squeeze over half a lime, stir to combine and season to taste with salt, pepper and additional lime as needed. Remove thyme sprigs.

Serve on plates with slices of avocado, cilantro, a few dashes of your favorite hot sauce and some salsa.

Food Fame of Thrones – Game of Thrones and Food World Mash Up

Our latest Pass the Salt Podcast is up and running and if you nerd out like we do on Game of Thrones and the food world, this one is made for you. “Food Fame of Thrones” (Episode 11) is a mash up like no other where we cast chefs and personalities from the food world into the Game of Thrones. Listen, laugh, wonder and please help us cast the entire family tree!

game-of-thrones-family-tree

(Special thanks to Michael JD @mykojd for creating the Web of Thrones map.)

Spicy Mango Ginger Popsicle

As I write this blog post (another in the series of “Drought Friendly Recipes“), a light rain is falling in Los Angeles – music to everyone’s ears.

Some good news on the drought front – Starbucks has said that it is phasing out its use of California water for its Ethos brand bottled water. Ethos brand water gives a percentage of it’s sales to ” help support water, sanitation and hygiene education programs in water-stressed countries” so it makes sense that pulling water from drought stricken California makes no sense at all.

Meanwhile, Nestle is still sucking up California water at the rate of some 240 million gallons a year. Aquafina and Dasani are also using California water for their bottled water, among others.

In an effort to conserve California water, let’s fill our own water bottles before we head out of the house and avoid buying bottled water as much as we can since it’s most likely coming from California.

And now for something sweet, refreshing and delicious – perfect for your upcoming summer potluck and barbecue parties.

spicy mango popsicle

Spicy Mango Ginger Popsicle

Yields: 6 popsicles

 

3 tablespoons freshly squeezed lime juice

3 tablespoons granulated sugar

1 tablespoon + 1 teaspoon fresh ginger juice

1/16 teaspoon ground cayenne pepper

1½ cups sweetened mango puree or pulp

 

Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.

Not Too Spicy Green Papaya Salad

California drought friendly and delicious, this papaya salad is a refreshing, bright, crunchy, herbaceous and spicy (not too spicy!) dish, perfect for warm weather months.

Super Sous and I traveled to Vietnam in February, our first stop being Hanoi, the capital city in the North. Upon arrival, we immediately arranged a street food tour of the Old Quarter of Hanoi (where we were staying). Our wonderful guide, Tam, took us on a whirlwind food extravaganza through the streets, alleys and hidden corridors to eat some of the best food Hanoi has to offer. From classics like Bun Cha to Egg Coffee to Beef Pho we ate A LOT, probably hitting up 7 different street food vendors/restaurants within the 3 hours of wandering.

Our third stop for the night was at a spot that served the best Papaya Salad we have ever had. At first, Super Sous and I were a little nervous about this dish as papaya salads we have eaten in Thai restaurants have been extremely spicy, but this salad was the perfect blend and balance of sweet, sour and spice. It was then that Super Sous and I fell in love with the Vietnamese papaya salad and despite our best efforts to not overeat and pace ourselves that evening, we couldn’t resist finishing off the whole salad.

Tam NL SS

Me, Tam – our street food tour guide – and Super Sous

Upon returning to California, we created our own version which comes pretty close to our experience. A note about the green papaya – you can find these in an Asian grocery store. (Sometimes they even have it pre-shredded in bags – score!) To shred yourself, cut in half, peel the section you want to use and shred using a citrus zester (photo below), a “noodler” (the instrument that makes zucchini noodles) a food processor (with the shredding attachment) or a box grater.

Citrus Zester

Citrus Zester

Now, a note about drought friendly recipes: Super Sous and I started the project of creating drought friendly recipes as a way for all of us around the country to help conserve California’s water. What I love about this recipe is the use of Virginia peanuts. They are so good! (It wouldn’t at all have anything to do with me being a Native Virginian…) Peanuts are a groundnut and therefore do not grow like almonds or walnuts in large orchards that require a lot of watering. Peanuts are a good source of protein and with their low water footprint, are a great alternative to almonds. According to the Water Footprint Organization, it takes 381 gallons of water to produce 1 pound of peanuts, whereas almonds require 6 times that amount. So, yay for peanuts!

green papaya salad

Green Papaya Salad

Yields: 2 servings

 

Dressing:

1 tablespoon light brown sugar

1 tablespoon distilled white vinegar

2 teaspoons fish sauce

2 tablespoons freshly squeezed lime juice

¾ teaspoon freshly grated ginger, grated on a microplane

½ teaspoon freshly grated garlic, grated on a microplane

2 teaspoons minced lemongrass

¼ Bird’s eye aka Thai chili, finely chopped

¼ teaspoon kosher salt

 

Salad:

2 cups packed shredded green papaya

¼ cup grated carrot (1 medium carrot)

½ cup finely sliced green beans, sliced on a bias (8 beans)

3 tablespoons whole toasted peanuts

½ cup quartered grape tomatoes (7 tomatoes)

¼ cup fresh cilantro leaves

¼ cup fresh Thai basil leaves

¼ cup fresh mint leaves

 

Combine dressing ingredients in a medium mixing bowl and let sit for 5 minutes, stirring occasionally so the sugar dissolves.

Add papaya, carrot and green beans to dressing and massage ingredients together with your hands for approximately 30 seconds, to meld all flavors and allow dressing to permeate papaya.

Add remaining ingredients and stir to combine.

Divide onto plates and serve.

Alaskan True Cod Taco with Pickled Radish and Radish Top Salsa

Another in the series of Drought Friendly Recipes.

In our last post, Super Sous and I wrote about food waste and gave two recipes utilizing radishes and radish tops. Today’s taco puts those two recipes to great use in this flavorful recipe that’s not only easy to prepare and delicious, but beautiful. Just look at those colors! Bonus – it’s not only a drought friendly recipe, but it’s a sustainable seafood dish. Boom!

First – make the Pickled Radish and Radish Top Salsa. Then, bring on the tacos…

Radish Top and Red Pepper Salsa

Radish Top Salsa

pickeld radish

Pickled Radish

Cod Taco Close

Taco Up Close and Personal!

Cod Taco Full

Colorful Taco!

Cod Taco Hand

Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa

Yield: 6 tacos

Cod:

1 pound wild Alaskan true cod, 1-inch thick

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Pat the fish dry and season all over with salt and pepper.

Place a medium non stick sauté pan over medium heat and add oil.

Let heat for 2 minutes until oil is very hot.

Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.

Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.

Assembling the Taco:

6 Corn tortillas, warmed through

2 avocados, pitted and sliced thinly

½ cup shredded purple cabbage

¼ cup fresh cilantro leaves

Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with salsa. Sprinkle cilantro leaves and serve.

Pass the Salt Podcast is LIVE!

Announcing PASS THE SALT Podcast! Yes. We’re doing it. Aarti Sequeira (Food Network Star, Author of Aarti Paarti Cookbook), Sarah Forman (Culinary Manager & “Super Sous”), Brendan McNamara (Actor, Comedian, Maker of Movies) and I are podcasting.

“Pass the Salt” podcast – the convivial conjunction of pop culture and the food world. Eat, talk, repeat! From bone broth to uni to coffee to ice cream – we cover all the good stuff. New episodes each Wednesday.

Tune in and subscribe at http://ptspod.tumblr.com/

Follow us on Twitter and Instagram: @ptspod

Questions, comments, topic ideas? Send them in (through my blog, twitter, Instagram…)! We want to hear from you.

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