bahn xeo & sizzling corned beef hash
momofuku ramen & spicy miso ramen
Burger w/ Blue Cheese + ambiance photo
baked salt cod & potato pie +the full english
I have decided that one of my summer goals should be to eat more seafood. It is the perfect thing for these hot new york summer nights as it all cooks quickly and is nice, light and healthy. Cooking fish is not hard but for the longest time it has been something I have avoided for whatever reason. I think it stems from, just as other meat, the fact my schedule is never concrete so if I buy something and cant cook it that night it might go bad and I typically don’t have time to spend on such things on a week night. I realized though this is crazy with seafood because if I buy it the day of and cook it that day it does not take long at all and is a nice variation to my diet.
With all that being said my one of my favorite fish has to be Wild Caught Pacific Salmon. Being born and raised on the west coast I have spent a majority of my life all to spoiled with the ability to go to the coast on occasion and come back with fresh salmon during the salmon season. So when I some nice looking Alaskan Sockeye Salmon at the store last week I decided to pick some up for my weekend dinner. As I have not cooked fish in a long time I thought I would go for a simple preparation of pan frying it with a crust and make some potatoes that I had around to go with it.
While I did not write down exactly what I did I have included a short guide of what I did below. But regardless of how you decide to prepare it start including more seafood in your diet, its delicious and good for you! Also if you are unsure what to buy and want to know its impact on the environment and safety for your consumption you can always check the Monterey Bay Aquariums Seafood Watch Site.
CORNMEAL CRUSTED SALMON WITH SMASHED RED POTATOES
Please remember this is not a real recipe just more of a guide, use your own judgment when cooking
1 lb Salmon
Cast Iron Pan
Plate/ Bowl for breading
6 Red Potatoes
Miso Paste (I used brown miso)
Preheat the oven to 350F
In the mixing bowl add your washed red potatoes with their skins on and add a bit of miso paste and olive oil to the bowl and mix to cover the potatoes. Add salt and pepper to taste.
Pour Potatoes out into a baking pan and cover with foil
Place in the oven and cook until potatoes are soft enough to smash with as large spoon.
Remove from the oven once soft and using a firm grip on the spoon smash each potato
In your breading bowl add in your cornmeal, salt, and chili powder.
Place your salmon in the breading mixture flesh side down and make sure everything is covered with the cornmeal mix
Preheat your cast iron pan and once it is hot add your butter and olive oil
Once the oil is warm place your salmon in the pan flesh side down.
Let it cook until the crust is crispy then flip over and cook skin side down until the salmon is cooked through.
Remove from heat and plate with the potatoes.
This past week has been a long and painful one. It started with a great trip to Atlantic City for my sisters birthday but I managed to catch a bit too much sun at the beach and got the most awkward sunburn ever and I never used to burn… I guess I have been spending too much time indoors over these past few years that my body does not know how to react to the sun! Then on Thursday I managed to loose my wallet while taking my jacket out of my bag while crossing the street after work. I have dropped things on the street before and I have always had someone point it out to me but not this time. I notice when I was going down to the subway with the plan in my head to go to Whole Foods and get Mussels for dinner but the lack of money and a metro card but a huge damper in that. I still have not had anyone contact me about my wallet so I figure at this point it is as good as gone. Thankfully I had no cash in my wallet and the only real important thing I lost was my drivers license but I have a passport until I deal with getting a new one which is bound to be a big pain since I had a CA ID but I now live in NY…. but that is life I guess.
So on Friday I decided to try again and went a bought Mussels to make for dinner. I really enjoy the simple preparation of mussels with white wine and bread so that is what I decided to make and while it will no bring my wallet back to me it did end my work week on the upside. So Next time you have a bad week maybe you will think about making this super simple recipe that is both fancy seeming and delicious. The perfect pick me up for whatever is keeping you down.
MUSSELS IN WHITE WINE
Serves 2 for dinner
Adapted from ‘Mastering the Art of French Cooking’
2lb bag of Mussels (make sure to choose mussels that are stored on ice and are mostly closed if they are open see if they will close and stay closed)
1 1/4 cup of your favorite reasonable priced white wine ( I used a nice Pinot Grigio)
7 Sprigs of Fresh Parsley (2 Sprigs chiffonaded for garnish)
3 Cloves Garlic Chopped
2 Bay Leaves
1 Large Stock Pot w/ lid
Bread to serve with the mussels
Clean your mussels off by scrubbing them with a brush under cold water and removing any of the ‘beard’ that is on them
In a large stock pot combine the white wine, 5 whole sprigs of parsley, Garlic, and Bay Leaves.
Turn the stove on high and let the wine mix come to a boil and let it boil for a minute or two.
Pour in the mussels and cover with the lid.
Let the mussels steam for about 4-5min
Check to see if the mussels are all open and turn off the heat. If any mussels did not open throw those away.
Serve portion mussels into 2 large shallow bowls and pour over the mussel broth, garnish with parsley and serve with bread.