Month: June 2012

Copper River Wild Salmon – King and Fresh Pea Pesto Pizza

I told you last week I was going to do it… There’s a couple of reasons for this: One – King Salmon has a super high fattiness to it, so it lends itself extremely well to quick, high heat cooking. and Two – it’s really… really expensive. So to keep you from passing out at the market trying to buy enough to feed 4 people, I decided to come up with several ways to use a little and get a lot out of your Copper River King Salmon. The omelette the other night used 3 ounces for 2 people, and tonight we’re only using 4 ounces for 4 to 8 people (depending if you’re doing the pizza as an appetizer or entree.) – so, with just under a half pound of fish, we’ve successfully fed 6 people. That’s a winner, winner fishy dinner any day in my book. So, the pizza. You’re going to read below that this is one of those french-bread-dough-in-a-tubes. Don’t be hatin’. It actually makes a stupid good crust, and I’m all about …

Peach Butter Bingo 4 – Peach Butter Pot Roast

Granted, I probably could have come up with a better… more creative… less vision-o-breakfast conjuring name for the pot roast… but it is what it is. This is the last of the Peach Butter Bingo recipes you..you in the back… stop rolling your eyes…. This pot roast is deceptively simple, with a huge bang for your flavor buck. The thing is – pot roast is pot roast, and unless you do something exceptionally bizarre with your preparation, they pretty much all taste the same…. meat…potatoes…veg. I had a little of the Peach Butter BBQ sauce left over in the fridge, and things being what they are, it wasn’t going to hang around in there forever and wait for me to grill up something else. So I looked at the sauce… a 1/2 cup of peppers, garlic, sweet, tang, hot and wondered what it would be like to use it as the only seasoning in the pot roast. This one is a winner. The peach butter isn’t overpowering, but adds just enough sweet balance to the …

Copper River Salmon – King and Roasted Corn Omelette

 Having a plethora of fresh salmon to do my bidding makes me feel a little invincible, and yes..like something off Mount Olympus… BE A PIZZA – and  Voila! there he is – A Fresh Pea Pesto with Salmon Medallions and Caramelized Red Onions BE A ROAST – and… it’s a roast – An Open-Face  Aubergine / Porcini Coulibiac (We’ll get to both of those this next week) … or maybe that’s just the Omega -3s talking… I dunno… But I feel pretty damned special. My latest incantation was for an Asian inspired Omelette. “Salmon,” I says, ” Make me something with sesame oil, scallions and fermented black beans.” Fish in the Bag says, “I can do you one better, O’ tikkity-typey man, I’ll throw in some of that corn you roasted the other night and some fish sauce.” “Who’s owning who now?” Well played, mighty ruby-red king… “Let’s see you do your stuff.” What… you don’t talk to your ingredients? First, the corn. The roasted corn is the Nero Wolfe method. Yes, that Nero Wolfe, the crime …

Copper River Wild Salmon – Talkeetna Giveaway

As a part of being in the 2012 Copper River Fresh Catch Crew, we’re shipped salmon and salmon related items to use and talk about during the season. In this past week’s box, I received two of the Talkeetna Condiments seasonings to play around with. I used their Savory Salmon Seasoning as a rub in yesterday’s Oil Seared King Salmon. But, in addition to the rub, I got a bottle of their Lemon Caper Salmon Sauce – which is dairy dairy dairy.. and some butter. … I thought it best not to put Jane in the hospital. So instead, I’m going to give the wonderful folks at Talkeetna Condiments a little gratuitous plug and give it away. I know… I don’t do a lot of giveaways, but humor me and play along. It’s time now for the Plate Fodder `Talkeetna Condiments Giveaway – Death-Match 5000 version. I’m giving away the 12 ounce bottle of Talkeetna Condiments Lemon Caper Salmon Sauce to one lucky person. This is what you’re winning To enter to win: 1. Like Plate Fodder …

Copper River Catch – King Salmon

Prized for it’s velvety, melt – in – your – mouth texture, Chinook (or King) Salmon are the prize of the Pacific Northwest. By far the largest of the Copper River Salmon, the king typically weighs in at 20 lbs at harvest, although a 40 to 50 lb Chinook aren’t uncommon when the conditions and feeding stock are perfect. That velvet texture? The result of a much wider selection menu than the smaller varieties. These beauties spend the year preceding the harvest season feasting on kelp and other seaweeds, jellyfish, starfish and smaller omega rich fish in addition to the usual wild salmon diet. Bigger fish… bigger appetite. Which, for us, translates into the highest concentration of Omega-3 fats than in any other variety, and that signature ruby-red color. How high you might ask?   A whopping 1700 mg per 3.5 ounce serving! Compare that to the Sockeye we had the other week, at 1200 mg per 3.5 ounce serving. It’s respectable still… But – The higher the fat-to-protein ratio, the more unctuous the meat, the more …

The Sandwich Diaries – SSBLT

I always liked how Woolworth’s labeled the lunch counter “Luncheonette”… just to make sure you didn’t confuse it with the sundries – or plastic flowers section. I think the first time I ever had a sandwich out somewhere was probably the  Luncheonette counter at the Woolworth’s in the now gutted and reworked Cobb Center. Getting to sit at the counter, swinging my short stubby legs, the faint smells of disinfectant, cheap clothing dye and new stuff… crammed right in there with burger grease, eggs and bacon. Well, that’s just the stuff dreams are made of. And to top it off, I got to eat right alongside people I didn’t even know… Life was good for a kid at the luncheonette counter. I even remember my 1st sandwich. A BLT with copious amounts of mayonnaise, salty – salty bacon and that shredded iceberg lettuce… shredded so fine it looked like was like a bird’s nest of green straw crowning the toasted Colonial bread. It  is  the best sandwich  on earth…   As you know, I’m doing the Fresh …

Peach Butter Bingo #3 – Tie One On

Bourbon ~ Peach Butter BBQ Sauce Regionally speaking, I’m not a sweet BBQ sauce kind of guy. I like ’em hot and tart. Nothing really beats a good North Carolina vinegar sauce… or that insanely mustard-y sauce from Carey Hilliard’s in Savannah (are they even open anymore? …  I really need to get down there, see what’s shakin’ in the Port City… and poke around in The Church Cook’s Kitchen while I’m at it.) So, needless to say, this sauce really isn’t my cup of tea…so to speak… but since pork, bourbon and peaches really do a number on the taste buds, I just couldn’t resist trying the peach butter in a sweet and spicy sauce. If you’re a fan of Kansas City Style sauces – this’ll be right up your alley. It’s been raining off and on the past two days here at Turtle Creek. Since I’m not a fan of grilling in the rain, I wanted to cut down on the cooking time and amp up the tenderizing since these ribs wouldn’t be slow cooking …

Peach Butter Bingo 2 – Peach Butter Roll

Roll That Beautiful Peach Footage…. The peach butter roll is a riff on my great grandmother Clara’s Chocolate Roll. Biscuit – based desserts are part of a group of foods I classify as “depression foods.” Times were hard, time – in general, was short as more and more people were leaving the farm in search of by-the-hour- or week work to sustain their families –  and staples were in even shorter supply… Enter quick-work meals, where a working mother could still get home and pull together a hot, nourishing, and  filling meal in a relatively short period of time – with a limited number of ingredients. And, yes… I said biscuits. So – to begin with, you’re going to need a good biscuit recipe. I’m using Jane’s Buttermilk Biscuit recipe a). Because they’re damned good biscuits b). I know it by heart I’ll go ahead and give it to you again, instead of making you crawl the site for it. Jane’s Buttermilk Biscuits Makes 24 mini biscuits… or 12 if you make something as big …

Curb Market Crawl – Early Peaches

Peach Butter Bingo Yeah, I know it… I’m not right. The super early crop of peaches here in Georgia has got me in a spin. The unusually early warm temperatures has produced a bumper (and I mean B U M P E R) crop of peaches a whole month before we would normally see them. So I’ve been reeling on what to do with them… and not doing very much. Which means, of the ahem, bushel of peaches I bought, some have began to look rather unsightly and blemished. And that’s the problem with buying a whole heap of peaches without a plan. when I stopped in to R and A Orchards, Jessica at the orchard suggested I make peach butter with the peels. “They’ll taste just like dried peach pie.” She knows me well… I love me some dried peaches. And, while that might take care of some of the problem…I was still left with a whole lotta bruising, not-quite-ripe and over-ripeness going on. So I did the next best thing … I punted. I came …

Simple Dinner Sunday – Sock(eye) It To Me!

Let’s talk about salmon.  Wild Salmon vs Farmed Salmon to be exact. Normally I wouldn’t call people out  – well, I do… in a veiled tongue-in-cheek kind of way – but this is something I really cannot let ride, and it’s been nagging me the past couple of weeks since the program aired. And before you get all “You’re just saying this because you’re doing the wild salmon thing”… it’s not. A couple of weeks ago America’s Test Kitchen showed their viewers how to cook a perfect piece of salmon. As a segment of that program, they had a fishmonger on that bad-mouthed wild caught. He flatly stated that he would never eat wild caught salmon, using statements like: ” I want to know what my salmon has been eating…” ” Wild salmon forage unchecked, mercury and other toxic chemical contamination is a very big possibility…”  ” Wild salmon is less fatty and fewer Omega 3 fats…” ” Farmed salmon are a sustainable product…” “Farmed salmon is more readily available and less expensive…” All very valid concerns …