Tapioca Noodles with Steak and Pepper Sauce

Tapioca Noodles with Steak and Pepper Sauce

For the pepper sauce (combine all ingredients into a bowl):

4 tablespoons fish sauce
2 tablespoons sriracha sauce (for a spicier sauce, add an additional amount)
juice of 1/2 of a lime

For the noodles:

1 package (about 10 oz.) tapioca noodles
4 stalks green onion, chopped
2 tablespoons extra-virgin olive oil

For the steak:

2 pounds flank steak, seasoned with salt on both sides
4 tablespoons extra-virgin olive oil

Boil water, and cook noodles according to package instructions, being careful not to overcook.

Meanwhile, in a frying pan, heat olive oil over medium-high heat. Then, add the flank steaks, cook (turn only once) for 3-5 minutes on each side for medium-rare. Remove from pan, and allow to rest for 5 minutes.

Then, add the pepper sauce (save a small amount for the steak), oil, and green onions to noodles. Salt may be added if desired. Mix until evenly incorporated.

Next, slice steaks into 1/4 inch slices, and rub with pepper sauce. To plate, top noodles with steak.

Enjoy!

Fish Casserole: Fiskgratäng

This dish is a popular Swedish casserole. With the delicious buttery cream sauce, it is comforting and perfect for cold weather months. Enjoy!

Fish Casserole: Fiskgratäng

3 pounds cod, or other white fish (salted on both sides)
5 cloves garlic, chopped
black pepper
salt
1 teaspoon dried dill
2 pints heavy cream
1 cup dry white wine
2 large russet potatoes, cubed
2 cups grated gouda cheese
8 tablespoons olive oil

In a large frying pan, saute fish in 3 tablespoons olive oil over medium heat. Cover, and allow to cook for 3-5 minutes. Only fry on one side.

Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Add heavy cream, salt, black pepper, white wine, and dill. Allow to simmer until the alcohol in the wine has boiled away.

Then, remove the fish carefully with a spatula and place into a casserole dish. Use the same frying pan to cook the potatoes. Add 4 tablespoons of olive oil, and add potatoes. Season with salt and dill. Cook over medium heat, covered, until the potatoes are close to being finished (they will finish cooking while baking). Be sure to stir throughout to prevent sticking or burning to the bottom of the pan.

Then, add cream sauce to the potatoes, stir, and pour into casserole dish. Top casserole dish with grated gouda.

Bake for 375 for about 30 minutes, or until the cheese is melted and bubbly.