Jerome Eno

Author: JEROMEENO

  • Elegant Onion and Mushroom Curry with Crispy-Skin Salmon


    Serves: 2
    Ingredients
    For the Aromatic Curry:

    • Produce:
    • 1 large Onion (approx. 200-250g), thinly sliced
    • 1/2 cup Carrots (approx. 70-80g), thinly sliced
    • 90g Frozen Peas
    • 1-2 tsp (5-10 ml) Lemon Juice
    • Fresh Cilantro, chopped (for garnish)
    • Dairy:
    • ½ cup (120 ml) Whole Milk
    • Pantry/Spices (Combined in a Small Bowl):
    • 1 tsp (approx. 3g) Garlic Powder OR 1-2 cloves Fresh Garlic, minced
    • 1 tsp (approx. 2g) Ground Ginger
    • 1.5 tbsp (approx. 9g) Frontier Co-op® Organic Curry Powder
    • 3/4 tsp – 1 tsp (approx. 2-3g) Chili Powder (adjust to preference)
    • 1/4 tsp (approx. 0.5g) Turmeric Powder
    • 1/2 tsp (approx. 1-2g) Mushroom Umami Powder (add more only after tasting)
    • 3 Whole Black Peppercorns
    • 1 Whole Clove
    • 1 small pinch (about 1/16 tsp or 0.1g) freshly grated Nutmeg
    • ½ tsp (approx. 1g) Dried Cilantro
    • Pantry/Spices (Separate):
    • 1 tbsp (15 ml) Coconut Oil
    • 1 tbsp (approx. 30g) Tomato Paste
    • Salt, to taste (start with 1/2 tsp (approx. 3g) and adjust)
    • Frozen:
    • 145g Mixed Frozen Mushrooms, do not thaw
      For the Pan-Seared Salmon:
    • Protein:
    • 2 Salmon Fillets (skin-on, approx. 150-200g each)
    • Pantry/Spices:
    • Salt and Freshly Ground Black Pepper, to taste (about 1/4 tsp (1.5g) each per fillet)
    • Pinch of Chili Powder (about 1/8 tsp (0.3g) per fillet)
    • 1 tsp (5 ml) Coconut Oil
    • Produce:
    • ½ tsp Lemon Zest
    • Lemon Wedges (for garnish)
      For the Fluffy Basmati Rice:
    • Grains:
    • 1 cup (approx. 200g) Basmati Rice
    • Pantry:
    • Pinch of Salt (about 1/8 tsp or 0.7g)
    • 1 1/2 cups (360 ml) Water
      For Garnish:
    • Fresh Cilantro, chopped
    • Lemon Wedges
    • Optional: Extra Chili Powder
      Instructions
    • Prepare the Rice (Rice Cooker):
    • Thoroughly rinse the basmati rice under cold running water until the water runs clear (3-4 rinses).
    • Add the rinsed rice, 360 ml of water, and a pinch of salt to your rice cooker.
    • Cook according to the manufacturer’s instructions.
    • Once cooked, let the rice rest, covered, for 10-15 minutes. Then, fluff with a rice paddle.
    • Prepare the Spice Mix:
    • In a small bowl, combine garlic powder (if using), ground ginger, Frontier Co-op Curry Powder, chili powder, turmeric powder, mushroom umami powder, whole peppercorns, whole clove, nutmeg, and dried cilantro.
    • Caramelize the Onions (Cast Iron Skillet #1):
    • Heat 15 ml coconut oil in a 10.5-inch cast iron skillet over medium-low heat.
    • Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally with a wooden paddle or silicone spatula, for 45-60 minutes, until deeply golden brown and caramelized. Add a splash of water if needed to prevent burning.
    • Build the Curry Base:
    • Add the frozen mushrooms and sliced carrots to the caramelized onions. Increase heat to medium and cook for 5-7 minutes, until the mushrooms begin to brown and the carrots are softened. Stir occasionally after the mushrooms release moisture.
    • If using fresh garlic, add it now with the other spices.
    • Add the pre-mixed bowl of spices. Cook for 1 minute, stirring, until fragrant.
    • Add 30g tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
    • Create the Velvety Sauce:
    • Pour in 120 ml whole milk. Stir well.
    • Use an immersion blender to puree the mixture until smooth, directly in the skillet.
    • Bring to a simmer. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally with a silicone spatula.
    • Cook the Salmon (Cast Iron Skillet #2):
    • While the curry simmers, heat 5 ml coconut oil in the second 10.5-inch cast iron skillet over medium-high heat.
    • Pat salmon fillets thoroughly dry with paper towels, especially the skin. Season with salt, pepper, chili powder, and lemon zest.
    • Place salmon skin-side down in the hot skillet. Do not move for 3-4 minutes, until skin is crispy and golden brown. Press gently with a fish turner for the first 15-30 seconds to ensure even contact.
    • Carefully flip the salmon with the fish turner and cook for another 1-3 minutes, depending on thickness, until cooked through but still moist. Let rest.
    • Finish the Curry:
    • Stir frozen peas into the curry sauce. Cook for 3-4 minutes.
    • Stir in 5-10 ml lemon juice.
    • Taste the curry. Add more salt if needed. Only if needed, add a tiny pinch (1/8 tsp) of umami powder at a time, stirring well and tasting after each addition.
    • Only if the curry is too thin after simmering, and you want it thicker, prepare a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) and add it very gradually to the simmering curry, stirring constantly, until the desired thickness is reached.
    • Plate with Elegance:
    • Create a neat mound of rice on each plate.
    • Spoon the curry around the rice, leaving some rice visible.
    • Place the salmon fillet on top of the rice, skin-side up.
    • Garnish with fresh cilantro and a lemon wedge. Optionally, add a sprinkle of chili powder.

  • January 2025

  • Fire-Roasted Beer-Infused Three-Bean Beef Chili

    Serves: 6–8

    Ingredients

    Main Ingredients

    • 2 tbsp olive or neutral oil
    • 1 large yellow onion, diced
    • 4 cloves garlic, minced
    • 2 lbs ground beef
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 (4 oz) can fire-roasted green chiles
    • 2 (14.5 oz) cans fire-roasted diced tomatoes (with liquid)
    • 1 (6 oz) can tomato paste
    • 3 (15 oz) cans bean trio, drained and rinsed
    • 1–2 (12 oz) cans golden ale or other beer
    • 1 tsp Better Than Bouillon (Roasted Chicken)
    • 2 tbsp unsweetened cocoa powder
    • 1 tbsp Worcestershire sauce
    • water (as needed during cooking)

    Spices

    • 1 tbsp chili powder
    • 1 tbsp ground cumin
    • 1 tsp smoked paprika
    • 1/2 tsp cayenne pepper (adjust to taste)
    • 1 tsp dried oregano
    • 1 tsp ground coriander
    • 1–2 tsp Trader Joe’s Umami Mushroom Powder
    • 1 tsp ground cinnamon
    • 1 tsp salt (adjust to taste)
    • 1/2 tsp black pepper

    Optional Garnishes

    • Sour cream
    • Shredded Mexican cheese blend
    • Jarred salsa
    • Fritos corn chips

    Instructions

    1. Sauté Aromatics:
      Heat the oil in a large stockpot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
    1. Brown the Beef:
      Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if necessary.
    2. Cook Vegetables:
      Stir in the diced bell peppers and fire-roasted green chiles. Sauté for 5–7 minutes, until the peppers soften slightly.
    3. Add Spices:
      Add all spices, cocoa powder, and Worcestershire sauce to the meat and vegetable mixture. Cook for 2-3 minutes, stirring frequently to bloom the spices in the remaining fat.
    4. Deglaze with Beer:
      Pour in 1–2 cans of beer and scrape up the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to burn off some of the alcohol.
    5. Add Remaining Ingredients:
      Stir in the fire-roasted diced tomatoes, tomato paste, beans, and Better Than Bouillon. Mix well to combine.
    6. Simmer:
      Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 30–40 minutes or longer (up to 2 hours), stirring occasionally. Add water as needed if the chili becomes too thick.
    7. Adjust Consistency:
      Add water as needed during cooking to maintain desired consistency. Up to 2 cups may be needed for longer cooking times.
    8. Taste and Adjust:
      Taste the chili and adjust the seasonings as needed.
    9. Serve:
      Ladle the chili into bowls and set out garnishes for people to customize their bowls.
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