gravlax

Its time to make this again. I can eat a bears ration of salmon and I often do. These pictures are from last year since I am trying to muster up the inspiration and since I have been less than pleased with the salmon I have been seeing lately. Gravlax is easy to make and easier to eat. You take a good size salmon filet and load it up with a salt and sugar combo like 3 times as much salt to sugar and some coarse ground pepper and then a blanket of fresh dill. (this was rosemary I was experimenting with - dill is the traditional method) Wrap the seasoned filet in plastic wrap and weigh down to press out the liquid over night. 24 hours later, drain off the moisture that accumulated and refrigerate for another day. 2 days later slice the translucent result nice and thin and enjoy.

Gravlax

I have made Gravlax for many years now and I have experimented with many different herbs besides the traditional dill.


The Salmon sat under these heavy pots and pans for like 20 hours


then it is brushed off and sliced

This time around I have used fresh rosemary and the results are fantastic. The light delicate bouquet of the herb mixed with the oily silkyness of the salmon are a perfect match. My son likes it simply sliced and piled on a plate, and although I like it that way too I usually eat it on some good toasted bread with a little chopped onion or chive or scallion, whichever I have on hand. It wont take us but one day to finish off a large filet like this one which was a little over 2 pounds.



Sesame Pancake layered with carrots and cilantro and sauce then the beef

While I was in Chinatown buying the fish I stopped at my favorite dumpling place and picked up one of their delicious sandwiches which, incedently cost only $1.50. Its called a Sesame Pancake with beef. It is this large round loaf that is kind of shallow fried in a large wok and then cut into triangles then sliced open and filled.

I also fried some fish to eat with our fingers with lime and jalapenos but the pictures will not upload.

polls closed

The pols are closed the votes are in and counted and the results are: looks good, smells good, tastes better. Spaghetti with gravlax and sauteed onions and roma tomatoes. Kid friendly and approved.



Too friggin' cute!

banana meal

Worn out and bored. What is a cook to do?




Rice and Salad.

Tasty gravlax salmon in a mock risotto and cactus juice surrounded by grilled shrimp and cilantro -served with a fish cake and a side of goat cheese salad.

always late to the party

You know what? I could die and I wouldn't find out about it till a week later, its the story of my life. I dont know if its because I am not paying attention or if attention isnt paying me, but whatever the case I am out of the loop. When the American Egg Board had a contest with a deadline a couple of days ago why didnt someone tell me? Its blunders like these that make me wonder. Am I not the egg man? If you havent done it search eggs on this blog and see what you get!

What is so dang hard about saying "Hey Christo did you see there is an egg contest, you like eggs you should probably enter" but noooooo food bloggers are a selfish bunch, sure they talk community but thats only a facade because each and every one of them wants to be the next big thing and how will that happen if they inform others of things, doing that might take away their chance you see. I dont care really, I tell people about stuff all the time and I will keep on doing it. Part of being confident is having confidence and that is not something you learn.

This poached egg is on a mixed carrot and potato "cake" with house made gravlax, sauteed onions, hollandaise and a little cucumber "salad" on the side, and if you had x-ray vision you would see the sliced tomato that is right under the egg. So take this rant at face value but take these eggs for breakfast, lunch brunch or dinner. I guess I wont be making any friends with this blog post - oh well more eggs for me!

If you havent voted yet you have until March 4th to vote in the Ridiculously Delicious Challenge - I made ice cream.

Cookin' crazy

I have just gone overboard making things this weekend. Usually I am like just fry it and put it on a plate lets eat but these past few days have found me doing a little more.



I made a simple tomatoe, basil and mozzarella salad.

Then I made some mofongo. Which is just fried and mashed plantains typically served like in a ball like pile mixed with pork rinds or shrimp or chicken and served with a gravy, except I tried to make mine like a napolean. The flavor was nice but the picture is blurry.



And if that wasn't enough I was making sausage at the same time. Ground pork with rosemary, thyme and roasted garlic. These I am going to let dry for a while in my little fridge.



I will post an update when they are ready.

And then, yeah there is more, the next morning it was eggs benedict with more gravlax. Yup I made another one this time with cilantro and scallion as the herb acoutrement.



Happy eating and I hope everyone had a chance to enjoy the long weekend. Oh and on a side note I drove out to see some friends in Connecticut on Saturday/Sunday and they gave me a Venison loin, so I will also update on what happens with that.