Here’s some picks of grilling with that new grill grate!
And that’s most of the food groups.
–Simon
Mmmm Grilling
Grilled Chicken and Salad
The creamed butter was a tad salty, however.
–Simon
Sweet and Savory Salmon Sauce
Sometimes a random dinner attempt turns out perfect, and I think that yes I should indeed quit my job and open a restaurant. And of course reality sinks in and I remember that I don’t like working those hours, or customers in general. What I’d really like is to own a private supper club and compare notes with like-minded foodie individuals while mutually experimenting – oh, and to deny entry to any boomer clientele (the in-laws can come if they promise to behave). And to have enough personal capital that running such a money-hemorrhaging fantasy wouldn’t matter.
In the meantime, I’ll just have to keep my gustatory glory at home and keep my day job. Oh well. So here’s my recipe:
Top sauce:
- Lemon juice
- Mayo
- Honey
- Salt
- MSG
- White pepper
- Mustard powder
Bottom sauce:
- Browned butter
- Salted butter
Procedure:
- Whisk the top sauce ingredients until smooth and creamy.
- Melt the bottom sauce in a steel pan.
- Place the salmon (de-skinned) on the bottom sauce on medium heat.
- Flip the salmon every 1-2 minutes and shake gently to coat, until the internal temperature reads 115 (see prior posts on freezing salmon properly to avoid parasites). Remove salmon and set aside.
- Spoon the bottom sauce onto plate.
- Place salmon on plate.
- Spoon top sauce onto salmon. Top with ground black pepper.
I garnished with a pomelo, of all things, because I had one on hand that needed to be used up, but I think some mandarin oranges would also work – a sweet/sour citrus to balance the heaviness of the bottom sauce and mingle with the top sauce.
And speaking of balance – the sweet/savory combination with the mild but noticeable spice choice worked just about perfect. So perfect, that Liz said this should be a restaurant menu item. I’ll keep that under advisement while I build out such a menu for the above fantasy supper club. You aren’t invited.
But enjoy the recipe.
–Simon
Poke Bowl v2
–Simon
Street Tacos v2
I made an attempt at street tacos before.
And they were good. But what was missing was those fancy little taco holders they serve you with at restaurants. Fortunately I was gifted some, so I made a round 2. I find that it’s really the birria sauce that makes the taco, and I just so happen to be good at making sauces! Like a ramen broth, it’s whatever the cook feels like. In this case, it also included the braising liquid from the pork shoulder steaks (FYI – 4 hours at 225 degrees). So here’s my second attempt:
Also what was missing before were those pickled onions. Problem solved.
Another lesson was learned, however. And that was the corn shells. Despite warming them up, they just weren’t pliable enough to avoid splitting. I need to try some other methods next time.
–Simon