2 words. HUGE. FLAVORS. I made the mistake of going to the market the day before restocking and the pickings were slim. I saw, amidst the barren wasteland, a box of baby artichokes. Why the hell not? I had never worked with them before but I presumed they were to be treated similarly to their larger . . . → Read More: Prosciutto Wrapped Bluefish w/ Baby Artichokes
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This was so comforting you wouldn’t even believe it was fully paleo. I was desperate to find a protein for dinner and I saw some catfish on sale so I decided to give it a shot. Now, in a former life, I would have breaded this in corn meal, fried it in up in lard, and . . . → Read More: Fried Catfish ‘n’ Greens H and I have been trying to eat more fish lately because , well, eating protein at every meal gets boring if you don’t spice things up. After great success with cod and bluefish, I thought I would continue the white fish trend with some fresh haddock. Haddock, like the others, is very light, hardly fishy, and takes . . . → Read More: Haddock With Bacon Wrapped Leeks Cod has a reputation for being fishy that I think is undeserved. It’s a lot like bass, actually, but lighter and a lot cheaper. As long as you don’t overcook it, cod is something I’m convinced even a tilapia purist would enjoy, with large, fluffy flakes that melt in the mouth. I picked up a nice sized . . . → Read More: Cod & Herbed Cauliflower H and I went looking for a fish market today and I can say that we were quite successful. I got some monkfish tails for lunch and some really fresh bluefish for dinner, which I decided to wrap in bacon because, well, why not? I had some nice, thin, uncured bacon from Trader Joes that was . . . → Read More: Bacon Wrapped Bluefish
Dirty rice is one of those things that is probably going to be different every single time you have it, and that’s definitely the coolest thing about it. The “dirty” part, depending on how you interpret it, generally refers to the fact that it can be a hodgepodge of leftovers, fresh ingredients, or experimental ones. Anything goes – kind of like casserole. Anyway, I saw some massive U8 shrimp at the market and started thinking of what I could do with them. I knew I had sausage and chorizo, and I knew I wanted to highlight the shrimp as main attractions, so dirty rice seemed like a pretty tasty choice. Spicy, robust and comforting, this was a variation that I am documenting the recipe on, because I definitely wouldn’t mind having it again some time. FULL POST This was a great experiment that I couldn’t wait to share with everyone. I made another batch of cured salmon but did something a little different this time. I added a few drops of liquid hickory smoke to the curing mixture before applying it to the fish! If I had an outdoor space where I could . . . → Read More: Make Your Own “Lox”
I don’t know about you, but I absolutely love it when something random comes together to become amazing. I had salmon to use up, and doing it sous vide is never short of amazing – but what was I going to serve with it? I had some pasta, chili oil, and mache, my second favorite microgreen (pea shoots are #1). Add Schezuan peppercorn, garlic, smoked salt, and a touch of butter and what do you get? Probably the best flavor-neutral bed of starch I have ever stumbled upon. Who knew? FULL POST
H and I got home late from climbing and I was feeling pretty tired (read: not wanting to cook), but I knew we had good salmon to use up. I threw this together in literally 20 minutes, and you can too! Meals like these, that are so easy yet so nutritious, are ones I always return to in a pinch. To have a quick fix in your play book is invaluable. The skin was delightfully crispy, and I finished it simply with some butter and cracked white pepper, while the other side got treated to some smoked salt. The couscous, of the bigger (better) pearl or Israeli variety, was toasted in some duckfat (you can also use olive oil) along with 4 minced cloves of garlic and a handful of quartered cherry tomatoes. After the lid went on, I made the salmon, and that was pretty much that. Easy! FULL POST
I still cant believe I got H to eat a whole fish. Not only that, but it was so tasty that we were picking it apart with our fingers by the end! Broiling a whole fish and eating it family-style is a truly comforting experience, and I encourage anyone who likes fish to give it a shot. This is a very easy, satisfying meal that is pretty darned healthy to boot. FULL POST |
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