Month: August 2014
52 Weeks: 33/52
We had a nice break from the same-ol routine and got out of town for a few days. Here’s what we were up to:
Blue skies
Goodbye dreary SF…
Hello sunny Oahu!
Diamond Head crater
We hit the ground running, no slouching for us. Soon as the plane landed, we grabbed a quick bite to eat and hoofed it up to the top of Diamond Head. It felt good to stretch our legs after the long plane ride.
There must always be an incentive for hard work… Shaved ice rewards afterward. My favorite flavor is lilikoi (passion fruit).
Cooling off after a long and hot/sticky walk.
Banyan trees are plentiful here.
After seeing this, I’m certain I won’t be getting my hair done by Daniel.
52 Weeks: 32/52
Heat and humidity is creeping back so we spent the days trying to be as cool as can be. That means lots of air conditioner and cold drinks. Here’s a glimpse of what this past week looked like:
Checking out an exhibit by James Drake at MCASD: An Anatomy of Drawing and Space. Interesting drawings and prints but my favorite was the video installation of huge pigs devouring the contents of a dinner table.
Ending the day with a cold beer at Border X Brewing.
This fancy low rider was parked outside.
Another Space Invader installation that I just discovered in downtown.
Relaxing with a whiskey and soda while watching Johnny Marr cover Smiths songs. Not bad. I’ll take what I can get.
This speaks for itself.
Vegetarian tacos from San Diego Taco Company.
Almost twilight in Logan Heights.
Happy weekend to you all!
Salmon Collars
I was on a mission to find some grouper and maybe some sardines this weekend at the fish market. No sardines, yes grouper, and some delicious salmon collars. What a nice surprise. Fish collars are far less expensive cuts of fish than the commonly seen and beautifully displayed fillets. They have an abundance of flavor and are usually quite meaty. A simple preparation and restraint in ingredients is the best way to enjoy this lesser known piece of fish.
Broiled Salmon Collars:
2 salmon collars
Sea salt
1 T toasted sesame oil
Sansho leaves for garnish
1 lime, juiced
1/2 cup soy sauce
Prepare the Collars:
Fresh fish should not have an overwhelming “fishy”odor, but nevertheless, it will have some sort of fish smell. This technique aids in lessening the fish smell while softening any “fishy” taste. Pat the collars dry and sprinkle sea salt on both sides. Cover loosely with plastic wrap and let sit for 15- 20 minutes. Gently remove the salt with a paper towel and wipe each side while patting excess liquid dry. It’s important to dry the fish as much as possible before cooking.
Ponzu Dipping Sauce:
Combine the soy sauce and lime juice in a non-reactive container and set aside.
Preheat the Broiler:
Place collars skin side up on a foil lined sheet pan. Lightly brush on sesame oil and season with salt to taste. Broil 5 minutes and then flip collars over and broil another 5-7 minutes until done and the ends are a bit charred. Remove from broiler and garnish with a few sansho leaves.
Serve with brown rice and a simple salad.
