While many are focusing on starting the new year off with salads and all manner of healthy foods, here I am attempting to entice you with a carb loaded bread bomb. Why? Because it’s delicious. Simple as that. And, it’s easy to make and will […]
For those who know me, it’s no secret that I love Peruvian food. It’s one of my favorites and I get some mean cravings for the flavors in chifa, huancaina, aji’s, saltado’s, and ceviches to name a few. It would be fantastic to be able […]
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
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.
Once in a while, a good idea strikes and there goes the afternoon. That’s exactly what happened when K thought up this fried chicken sandwich concoction. Out came the bread book and off to the market we went. Originally, we were thinking about using a […]
On a random Saturday, we were sitting home watching PBS cooking shows, sipping morning coffee, and otherwise zoning out. That was fine and dandy until we started to get hungry and then this show came on. The snapper preparation was simple with clean flavors and unusual in that hot oil was drizzled over the fish to slightly cook it.
Prep all of the garnish beforehand and put them aside while you slice the fish.
*The original recipe here makes no mention in the directions of heating the oil. While watching the show, this was the unique step that piqued my interest so I decided to just go with it and sizzle that oil. I would recommend heating the oil until approximately 350 degrees. This way, the fish will cook slightly, but still be a bit raw. An interesting texture for sure. The next time I make this dish, I will be using sole which is less chewy than snapper.
So it’s been hot, humid, and sweaty and this is no time to turn on the oven or even the stove. I can’t even think of that nonsense now. In the meantime, I’m all about quick and easy alternatives like these marinated ciliegine (mini fresh mozzarella) with some crusty bread and a cold glass of wine for which I’ve been known to enjoy on the rocks in this weather.
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, crushed
fresh oregano, rosemary, and thyme,rough chopped
1/4 teaspoon peppercorns
Combine first 5 ingredients and pour over ciliegine, cover and chill overnight or let sit at room temperature for 20 minutes.