What's cooking? part 4

Mmmmm, roasting chicken in the oven, smells so good. Standard sprinkles of thyme, cayenne, and cracked black pepper.

First local asparagus of the season! Making hollandaise, steaming some up and serving with the leftover roast chicken.

i am waiting for mahi mahi to thaw and then i am going to attempt fish tacos for the first time ever!

this is exciting

Fish tacos! Do you marinate the fish in something?

i did a quick marinating in lime juice, olive oil, 21-spice seasoning, and some hot peppers. they came out yummy!!

put the fish in a whole wheat soft taco shell with cilantro, tomato, a little cheddar, salsa verde, lettuce, and greek yogurt as sour cream substitute.

^^Sounds awesome.

Made stock today; used the dark meat of the chicken for tonight's dinner;

Chicken salad+crispy bacon on toasted rye mmmmmmmmmmmmm

Needed to use up 2/3 lb ground beef, didn't want a burger and I'm the only one home for dinner tonight. So, browned it and added sun-dried tomatoes, green olives, preserved lemon, pine nuts, a load of typical tagine spices. Covered with water and am braising for 1.5 hours.

Olives + preserved lemon (even when rinsed off) = too salty. Also, when I tasted it at the 1/2 way mark, I threw in a handful of currants. And there's plenty left over for lunch later in the week.

i have two chicken breasts and a salmon fillet defrosting in the fridge right now to cook for my week's worth of never-at-home-dinners. any good marinade recommendations?

A spoonful of http://www.parkersdeli.co.uk/acatalog/hyjulianahotjerk.jpg and an equal quantity of olive oil.

Or a longtime fallback position is teriyaki marinade: 1 part veg. oil to 2 parts soy sauce, + garlic, + ginger, + brown sugar, + sherry, whizzed up in the blender.

i went with lime juice, chili paste, honey on one breast; balsamic vinegar, ginger and a dash of olive oil on another. for the salmon i rubbed with dill, salt, and lemon juice before cooking. my lunches/dinners are gonna rock this week.

Yay first asparagus

first lot was just steamed and eaten, I don't like to fuck with the first taste of asparagus I'll get all year (I don't want to get all seasonal bore about it, but asparagus really is fucking awful if imported so I do genuinely look forward to the four or five weeks I get to eat it each year, weather permitting). Second lot was made into a salad with new potatoes, a hard goat's cheese and soft boiled quail eggs, a little wholegrain mustard vinaigrette and off you bloody well go

I can't beat that, but tonight's london broil (ginger/garlic/sesame oil rub for six hours) with mashed potatoes and steamed broccoli really hit the spot.

I'm thinking asparagus risotto, asparagus appointment, asparagus quiche - but I have to get back to the market for more asparagus first.

For dinner, I'm making up some meat pie things, filled with leftovers: roast pork, roast chicken, faux beef tagine from the other day. Veg will be either broccoli or blistered beans. Broccoli option is most likely.

asparagus appointment?

band name?

asparagus: v expensive here right now :(

Haha G00blar, no! It's a way of roasting asparagus from I think Alba over on ILE. Will have to find the thread.

Asparagus appointment

t, check out the greenmarket at usq. i got about a pound of organic from the farm i like for $4, and a few other stands were selling non-org for $3.50.

(it was fantastic, btw.)

woah that's awesome! i will do this next week if i can (not allowed to leave house from friday-tuesday except to go get my project bound at kinkos).

is there a best day for the greenmarket?

if you're housebound from fri-tues then i'd say wednesday is the best day for you to go. the vendor i mentioned (yuno's) should be there, plus weds is also knoll crest day - great eggs, fresh pasta, and whole chickens at $3.30/lb (cheaper than a factory chicken from key foods).

ok i should rephrase. probably next friday is the first day i could go. god, i hate my life right now.

A large chunk of halibut fillet (fresh off the boat and hacked from a 10-lb full side!) currently marinating in chopped garlic, black pepper, lemon juice and olive oil while my giant cast iron skillet is heating up to 400 deg F in the oven. Red leaf lettuce and heirloom tomato salad to accompany (the heirlooms are the ones that are deep red on the blossom end and striped dark green up near the stem, can't remember their proper name).

fishcakes made with smoked haddock, spot of mash, watercress and horseradish bunged on a quick salad of rocket and chicory

from my sister just now --
salad recipe:
greens, grape tomatoes, peppers, avocado, leftover salmon, quinoa, parsley, newman's reduced fat seame ginger dressing

sounds YUM

made my usual lasagne (turkey/mozzarella) with fresh spinach noodles (storebought) instead of the usual. boiled em for 1 minute, just a quick dunk, and the texture did come out nice and pliable after baking.

For some light appetizers (taking for drinks get-together tonight - hi jergins!), I'm making up some vietnamese/thai-style fresh rolls, filled with blanched fresh asparagus, jicama, carrot, and red leaf lettuce in addition to bean thread noodles. Trying to sort out some dipping sauces, aside from a standard peanut sauce - maybe a sweet/sour/chili mixture?

nam pla/lime juice/coriander/chilli?

If you can find 'kecap manis'--indonesian sweet soy sauce--a 3:1 mix of that with lime juice, with some sliced chilis in it, is the divine dipping sauce from the Oseland book.

Would use nam pla, but want to keep it vegetarian. I found this recipe for kecap manis - might try that with lime and chilis (dried or chili oil though, we've already made one shopping run today!)

Wow, the kecap manis is cooling now - does it ever smell fantastic! I substituted ginger for galangal, bay leaves for salam leaves and reduced the proportions, because I only had a 15 oz bottle of dark soy. Here's a tip though - carmelized sugar is freaking HOT, and when you pour room temp soy into it, it wants to splatter and foam all over the place. Make sure you use a pan that is plenty deep. Also, do not turn your back on a pan of sugar when it's on the fire, it can turn from crystals to burnt black char quicker than you think.

Wow indeed, that sounds exciting! I am, as usual, super-impressed by your resourcefulness.

ooh, I have a small hunk of galangal in the fridge that I was wondering what to do with.

Okay, final sauce was 3/4 c of kecap manis, 1/4 c of lime juice (+ some pulp from lime squeezing) and 1/2 tsp of sambal bajak which made for extra-spicy sauce goodness, a perfect foil for the light crispy sweetness of the carrot/jicama/asparagus fresh rolls. A++ will eat again (do need to remember that assembly time is approx. 8 min/roll though, and not try to make up a huge batch 45 minutes before the party is supposed to start!)

i want to eat at jaq's house!

oh wait--i have! and it was awesome!

I never did make those berry tarts.

hot-smoked bluefish. we caught a 7-pounder over the weekend!

^^^would devour

Inspired by Ed's drum-grilling on the WDYLL thread, am marinating cubes of lamb in olive oil, lemon juice, garlic, coriander, cumin, oregano, and mint. Will grill tonight, but unfortunately on a grill pan on the stove. Would trade left arm for a charcoal grill.

geeta!!!! Come visit again; I will cook for you any time - that was a very fun evening.

Lamb was better than great; should make this once a week all summer.

things i am making this weekend:
salmon & asparagus
japanese curry w/ beef
kale, chorizo and white bean soup
strawberry shortcake on biscuits

i can't believe how many groceries i just bought!

does anyone have any advice with what to do with the salmon? i was planning to broil w/ cajunny spices and then put maple syrup on for the last minute, but i forgot to get maple syrup. maybe i will try it with honey instead? it's pretty thin so maybe i should pan roast it?

If you've got some brown sugar, you could sprinkle that on at the last minute then run it under the broiler - the darker, caramel-ier flavor of that would go better than honey, I think. I'm still kind of tenuous about cooking fish, but high temp roasting (450 deg F) in a hot cast iron skillet for 10 min/inch of fillet thickness has been doing me pretty well lately, even for less oily fish like halibut.

mm i need a cast iron skillet. i will definitely do it with brown sugar instead oh honey, that is a fantastic idea.