I usually post on Tuesdays, but I didn’t get this week’s entry up in time yesterday. And no, it wasn’t because it was Tax Day. (A tangential tax story: the hubs and I sat down to do our taxes last weekend, and with my Canadian cooking show, ”Four Senses,” it got to being way over our heads, so we had to call up our CPA again and implore her to file an extension and do our taxes. I can manage my way around sharp knives, but I’m completely lost when it comes to tax code this and deduction that.)
But enough about the less jovial stuff, and on to better, more delicious things…like eggs.
It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish.
In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs. But cooked? I can’t stand the stuff. I think it’s dry and foul-tasting. I have yet to taste a cooked salmon that I could call delicious. (This is a challenge for you folks now; give me a cooked salmon that can stand on its own next to some beautiful sashimi.) I groaned when I realized which fish Felix had given me because my mind was immediately sent reeling into oblivion: while I would love to serve the salmon raw, Kaimana from the top 100 had not been given an apron for his out-of-this-world tuna tartare because the judges said serving it raw showed no cooking technique. And so I was torn. I decided to bake a salmon filet but not before slicing off the fatty belly to set aside in case I got the guts to follow my instincts and make a tartare or a roll.
Alas, a big FISH FAIL for me in that challenge. I went against my intuition and served the judges something I myself would hate to eat—breaded baked salmon and rice—while leaving the beautiful salmon belly to rot on the side of the Boos block.
After that day, I learned to never again doubt my instincts, always cook what I love, and not worry so much about what the judges wanted. I figured that if I followed my palate, I would fare better because I’d actually believe in my dishes and have pride in what I put on the plate.
As an “in your face” to salmon, I recently made salmon poke to not only redeem my crappy salmon dish but also to avenge for Kaimana’s raw audition dish. My poke was only a fraction of his tuna’s goodness, but I enjoyed eating it all the same. Obviously you can use ahi tuna in lieu of the sashimi grade salmon—ahi tuna is more common to this dish anyway—but I wanted to put a twist on the tradition.
Poke (pronounced POH-kee) is a common raw fish salad eaten in Hawaii where the fish are super fresh and therefore celebrated. I like to eat my poke on sheets of nori (seaweed), won ton crisps, or sesame crackers. It’s super easy to make and delicious and healthy. The only downside is you’ll have to splurge a little bit to buy the fish but you’ll still be saving lots of dollars making it at home rather than ordering it in a restaurant. Just remember to use a very sharp knife to cut the fish, and employ a clean single slice as to not butcher the beautiful piece of fish you’d just spent $$ on. And remember if the Blind can [not] Cook it, so can you.
Brussels sprouts, as they’re named, are of Belgian and Roman origin. They resemble miniature heads of cabbage, and while that may not sound appealing, Brussels sprouts are one of my favorite vegetables of late. They’re nutritious and delicious with their anti-cancer properties and earthy, nutty flavor. Overcook them, and they’ll be gross. But when made right, Brussels sprouts offer just the right balance of texture: tender yet crispy. So forget those soggy, bland, dull gray Brussels sprouts of yesteryear. Roast and/or broil them, and you’ll get some stellar sprouts. My foodie twin, Sherry, fed me Brussels sprouts tossed with candied bacon and a classic homemade vinaigrette, and I’ve been dreaming of them ever since. The candied bacon combine both salty and sweet components and add an oomph of flavor to the Brussels sprouts. Then the vinaigrette pushes it into bliss with the acidity edge. Serve them as a first course salad or as a vegetable side component like I did with the dirty rice stuffed Cornish hens. If the Blind can Cook it, so can you.
Feeling my way through food, tasting my way through life. Supporter of the culinary and literary arts—food and words are my creative portals, the means through which I connect with others. Go ahead and leap—come feel and taste with me. Read More