There's no place like home

Vacation.  Aaaaaahhhhh, how I love thee!  There's so much to be said for a recharge, and for me a big part of that is not necessarily having to cook.

We just returned from Maui with a dear friend.  We are tanned, we have replaced our bloodstream with macadamia nuts, and we are also glad to back home around the familiar things:  The comfort foods, the feline entourage, the bathtub which doesn't require extensive Ashtanga yoga to submerse oneself.

Some of you may recall my post a while back about banana bread.  Well, dear readers, the banana bread in question in said post has been achieved and it is almost as lovely as the woman who makes and sells it.  We finally braved the scary-as-all-hell road, and pulled into the village of Kahakuloa where Julia's roadside stand beckons like a lime-green lighthouse in an ocean of vehicular peril.

Five minutes in Julia's company makes you forget that your nerves have been shot for the past half an hour.  The samples of banana bread, taro chips, coconut candy, and various dried fruit are a welcome jolt to ones wavering blood-sugar levels.  She is loveliness incarnate, and her calm, friendly demeanor makes you understand what REAL "aloha spirit" is all about.

Needless to say we bought banana bread, and yes, it is AMAZING!  I still hesitate to call it the best ever, because, let's face it, the fact that you put your life on the line to get does give it a wee bit of an advantage in the polls.

That being said: if you do go, and don't bring some back for me, you'll have an entirely new peril to contend with.

Another for the "WIN!" category

First of all, there are no photos of this delightful little dish.  That’s because the meal just sort of evolved, and “happened”, and by the time it was done I suspected it might not be worthy of a photo op let alone a blog post anyways. 

I was wrong.  It was amazing.

I had started out making a basic salad for dinner, and decided some prawns might be a handsome protein accompaniment.  Well, you know how things go: you start prepping a marinade, you get inspired, you find yourself chopping aromatics, and mixing spices, then suddenly realize that although you have a billion salad toppings, you actually only have about 3 leaves of wilted baby romaine gasping away in the fridge.

Plan B, wherefore art thou?!

So here’s what ended up being on hand, and got conscripted to the understudy role of “Dinner”:

Prawn Soba

Prawns:

·      1 Tbsp finely chopped cilantro

·      1 clove garlic, mashed fine

·      1 tsp lime juice

·      1-2 Tbsp olive oil (I had a fun garlic-infused one on hand)

·      pinch salt

·      few grinds pepper

·      slight drizzle sesame oil

·      About a dozen prawns, peeled (thawed if frozen)

·      ½ red pepper, sliced thin

Noodles:

·      Soba noodles (about half a package of dry noodles)

·      ½ c chopped frozen spinach

·      ½ c chopped cilantro

Dressing:

·      3 Tbsp soy sauce

·      2 Tbsp rice vinegar

·      2 Tbsp maple syrup (or sugar, but hey, you don’t have to dissolve the maple syrup)

·      scant 1/4 tsp sesame oil

·      2 green onions, sliced thin

*Optional, but highly recommended: Japanese chili spice (Nanami Togarashi)

Mix the first 7 ingredients of the prawn marinade together before adding in the prawns and tossing to coat.  Add a bit more oil if needed.

Put water in a medium pot to boil.  While waiting for water to come to a boil, prepare the dressing.  Adjust sweet (syrup), salty (soy), sour (vinegar or lime juice) to taste, and set aside.

When water is boiling, add the soba, and cook according to package directions.   About a minute before end of recommended cooking time for the noodles, add the chopped spinach.  When noodles are tender, drain in sink, running cold water over them to stop cooking.  Drain thoroughly.  Place in a large bowl, sprinkle the cilantro and drizzle the dressing and toss to mix.

Heat a skillet or wok over med-high heat.  When water hisses in the pan, add about a tsp olive oil, and toss in the red pepper.  Stir to coat with oil, then add the prawns, scraping as much of the marinade into the skillet as you can muster. 

Cook, stirring frequently until prawns are pink, and cooked through (3-4 minutes).

Immediately pour prawn mixture over cold noodles, and toss thoroughly, adding Japanese chili powder to taste if you want a bit of kick.

This is another one of those dishes which hit that “happy place” in my brain.  Perhaps there’s some sort of mood-elevating alchemy in the sweet/sour/salty/spicy premise which finds its way into so many Asian cuisines.  I seem to go back to the four “S”s by accident, often, willingly, and happily.  I’m not gonna overthink it.  It’s cheaper than therapy.