Monthly Archives: July 2014

Willpower (is over-rated)…

27 Sunday Jul 2014

Posted by in the kitchen

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fig

…until you are done indulging.

I just finished a box of crackers that I kept proclaiming to be, not very good.  Yet, as the box stared me in the face on the counter each day (not having quite made it to the bin), I reached in, for just one, to take away a small growing hunger.  Once I had one cracker, inevitably, another handful ensued.  These were not delicious, but I could not stop from having them, one after another as if I was willing them to taste great; subliminally they were great.  Until I stopped eating them.  Then they were not (great).  At that point, I finally realized, for the tenth time, how mediocre they were.

This is where I proclaim never to buy cracker products again (ha).  Well, I certainly won’t buy that product again… until I do; amnesia sets in at some point during trips to the market (why? I don’t know).  What I do know is never say never.  Although, I really do mean it at the time.  Indulgence is tricky.  Sometimes it is for good things and sometimes for bad.  Willpower is not my strong suit since making excuses (justifications) is something I do particularly well (at least in my head).

Once when I was young, say 10 or 12, I was canoeing on the lake behind our house and consumed an entire box of Ritz crackers.  I just  c o u l d  n o t  stop.  I kept telling myself it was okay to keep eating them because, now opened they would just go bad, or, more likely, get soggy.  I told myself that I was skinny and these were wafer thin.  I had already indulged in half the pack so I might as well finish the rest.  So I did.  Later I became sick.

I don’t deny myself food when I feel it is needed (whatever that need might be), but I wish I had willpower to say no to those things that I know will not agree with me later.

So, today, right here, right now, rather than give you the anti-cracker (because I don’t really know what the anti-cracker would be – thoughts?), instead, I vow never to eat a full box of crackers again (at least not mediocre ones) and I give you my top 10 list of things (better for you than crackers) that I should (and do) eat when hungry for a snack (not in any particular order).

Cottage cheese (one or two spoonfuls usually does the trick, otherwise a slice of Swiss cheese will do).  What am I saying?  Cheese, just cheese.
Toast!  With great butter and jam, or almond butter (see below).
Beans of any legume variety (I am addicted to black, pinto and white beans, lentils, chickpeas, cranberry beans, or the like, and of course – hummus!).  I am literally, full of beans.
Leftover steak (yes, I usually have a little piece of tenderloin in our ‘fridge cooked from our “Friday steak night”).  If not, roast chicken, roast pork or turkey cutlets are usually afoot.  The stand-in deli meat makes an occasional appearance.  Just need a little meat please (Buddy-approved statement).
Avocado, scooped straight from the shell.  Morning, noon or night.
Granola (I usually have homemade or good-quality granola hanging about).  This is a good substitute for dessert, one handful would (should) be sufficient.
Nuts of any kind, but best of all are sprouted almonds or sprouted pumpkin seeds (no added salt).
Almond butter, in substitute of PB (best scooped finger to mouth, Ginger-approved).
Goat’s milk ice cream (with La Loo, why would you even eat cow’s milk?).
Mini tacos.  Don’t ask, on the “bad” list.
Figs (when in season), smushed onto a crostini slathered with chèvre.  Sometimes also drizzled with honey.

Hmmm… I think that was eleven (but one does go on the bad list).

PSbuddy cheese 2Cottage cheese works well for Buddy.  He prefers a fork to a spoon.

PSPBGGinger enjoys this diversion from licking paws (sort of).

Me…well, I had a little bit of each.

The “nibbler” strikes again.

What is your go to snack?

Watermelon Soup (aka summer chili)

22 Tuesday Jul 2014

Posted by in the kitchen

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PSjournal

A “P”eace offering, of sorts. I think perhaps I offended my friend. Well, not offended as much as skewed some of the facts, hence making him crazy. He needs things to be accurate and perfectly factual. I just like to tell it like I see it, even if my view is slightly skewed. So, as an offering of goodwill (and subsequent editing – well, one item at least), I used his “gifted” watermelon to make my favorite watermelon soup.

This one is “from the journals” (mine) – July, 2009. I came up with it on a trip to my brother’s place in Manzanita, Oregon where we were vacationing with my in-laws, Lois and Bill, at the time. Each of us had brought a few baby watermelons to the gathering on the coast. When life brings you watermelon (or 5), eat it with salt, then use the leftovers to make soup.

Watermelon Soup (AKA Summer Chile) Serves 6 – 8

Although this is served with a “salsa”, the salsa is actually the body of the soup. The watermelon broth is ladeled over the the salsa and they mingle nicely to become a light chili. I like to dollop a spoonful of sour cream or crème fraîche over too before serving. This soup would also be good chilled but I prefer it warm.

INGREDIENTS (for soup broth)

Olive oil for sautéing (approx 1 TB)
1 heaping cup chopped sweet onion
2 TB chopped jalapeño
2 TB chopped, peeled, garlic
1 tsp chopped, peeled, ginger
_____________
5 heaping cups, rinds removed, sliced, seedless watermelon (juice from sitting counts too)
Juice of 1 lime (approximately 2-3 TB)
1 tsp honey (you might want to omit this if your watermelon is overly sweet)
1 tsp ground cumin (1/2 tsp if you are not a fan of cumin flavor as I am)
1/2 tsp kosher salt (+/-) to taste
Many grinds of fresh pepper (I did 20, for the record)
1/2 tsp smoked paprika
____________
1/4 cup (+/-) mix of fresh mint, basil, cilantro
_____________

INGREDIENTS (for salsa)

2 cobs of corn, grilled, corn removed from cob
2 cups cooked black (or pinto) beans (I make mine from scratch which you can see here). If you are using canned beans, drain and rinse them then add some salt, cumin and chili powder to taste)
1 TB lime juice
Minced jalapeño, to taste (optional – only if you want to add some more heat. Alternatively, a little bowl could be offered to guests on the side if some like it spicy (Bill) and others are more tame (Lois))
1 avocado, peeled and diced
A sprinkle of salt and pepper to taste

PREPARE (soup broth)

photo 1

Sauté the onion, jalapeño and garlic in olive oil until soft (approximately 5 minutes).

Add everything (including the cooked onion mix) other than the herbs to a food processor and purée. You might need to do this in two batches.

Transfer to a saucepan, bring to a simmer and reduce by approximately one cup.

Check for consistency and flavor. Adjust to your taste. Perhaps a little more lime juice or another pinch of salt? Like it spicy? Add more jalapeño to the base or keep it for your salsa.

Stir in the chopped herbs, let warm a few minutes longer while you pull together the salsa and heat your bowls.

PREPARE (salsa)

Mix all the ingredients together. I leave the avocado out to place on top, separately, so that any leftovers won’t spoil.

TO SERVE

In heated bowls, place a large spoonful of salsa (topped with the avocado if you haven’t. Mixed it in yet) in the center and ladle the warm soup broth over top. Garnish with sour cream or crème fraîche if you like.

PS2 with beans

PSladeling beansPS4For “P”, I have included a spoonful of chopped garlic, since I left “lot’s of it” out of his “loaf” burger.  It was meant as a joke but before I could warn him, he had already added to soup and consumed half the bowl.  I have yet to hear if it was too much (but I suspect not).  This is where I would argue that minced jalapeño would be nicer than garlic.

PS5 doorstepKnock, Knock.

Who’s there?

Soup.

Soup who?

Souper sorry.  :o)

photo 8We told her to do it… (“P” – please keep visiting us and taking us for walks, signed “Princess” + buDdY).

The Burger that “Loafs” About

18 Friday Jul 2014

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buddy selfieI asked Buddy to take a picture of the burger but he took a selfie instead…

PSginger close up burger…his sister was only slightly amused.

I like to give my friend Piotr a hard time. I don’t do this to be mean, but just because he is so easy to tease. The first time Tom and I ate dinner at his house it was admittedly good, despite his self-proclaimed inability to cook. Good in a no-fuss, pleasantly simple, but tasty sort of way. Having (then) recently rejoined the ranks of bachelorhood, he had just moved into the house, had no furniture (literally) and very few dishes. He did have a sheet pan though, and it was filled with chicken, plenty of it. We all stood around the long (very long) kitchen island that serves as his hub, munched on chicken thighs, ate salad, drank wine and became friends.

Now, “P” (that’s what we call him), doesn’t entertain often but you can be assured when he does, one of two things will be served, chicken or salmon, and sometimes both. He’s the kind of guy that likes a routine and cooks what he knows, which is wise for company (I could learn something from that,preaching it often as I do). I am pretty sure he only knows how to cook in large quantities and has a hard time adjusting to the size of the crowd; not sure if that is a one-size-fits-all type of deal, or a more-is-better guy kind of thing.

But I admire him putting it out there and every year he throws a party for the anesthesiology team at the VA Hospital where he works. This year, by request, he made bison burgers. I was surprised to hear this, thinking outside his comfort zone and all, but then I found out chicken was on the menu as well. Baby steps.

After the party was over “P” stopped by our house bearing a platter of watermelon, cherries and cheese (yum). It was a hot, lovely, only-in-July NW week and (regardless of that) we were out on our deck in the shade, so he pulled up a chair and we chatted a bit. Me being me, began asking about food, which brought us to this – he did not have a bowl big enough for mixing 5 lbs of bison. To this I expressed my surprise that he formed them himself rather than buying pre-formed patties? “No, no”, he said. “You must form them with love. I mixed in the onions, the parsley, egg and breadcrumbs….” This is where I interrupted him (me being me). He was not describing burgers; he was describing grilled meatloaf, I told him. As I razzed him and gave him a hard time, I remembered that I do like meatloaf and I’m sure it was quite good. So, with my motivation being part inquisitive, and part proving my point, that night when he left I set out to make a burger that loafs around and right alongside, a meatloaf that cooks in it’s pan (so basically, I set out to make meatloaf disguised as a burger).

As an aside, later that same night, we found additional goodies surface on the deck including a bowl of green salad with many vegetables, plus beer (!). And ironically, cucumbers in the salad. What?! I had been bitching about not having cukes all weekend. I even mentioned how nice it would be to see if on some crazy notion “P” might have some and then I would not have to go to the store. I, of course never asked, because I never thought he would have one… turns out he did! Goes to prove, you just never know until you ask.

“Loaf” burger

This makes three+ burgers, sliced loaf enough for three sandwiches (or two dinner servings). This is all relative of course, to appetite, size of person feeding and multiplication (was math your strong suit?). You might notice this yields an odd-sized portion, because of course, it was a “proving a point” experiment…

PS2burger on grillIt’s not pretty but…

Also, I had no bison on hand so I used grass-fed beef instead. I had no parsley, hence oregano. No white bread allowed, so whole wheat breadcrumbs instead. Since my tray of watermelon “P” brought us sported a wedge of Stilton, I decided to mix this in too. Obviously, you can use my experiment to form all patties or all loaf, your choice.

1. 4 lbs ground beef, ground bison or a combination of the two
1/4 cup chopped sweet onions
1 tsp kosher salt
Many grinds of fresh pepper
1 egg, whisked (3 TB for burgers, the rest reserved)
1/4 – 1/2 cups bread crumbs (1/4 cup for burgers, the rest reserved)
2 – 3 oz Stilton or bleu cheese, crumbled
3 TB chopped poblano chili
1/4 – 1/2 cup chopped soft herbs (I used oregano, summer savory and chives)
3 TB organic ketchup

1/2 cup purée of roasted tomato, balsamic and onion (all reserved for the loaf)

Mix the meat with the rest of the ingredients, holding back on the egg and breadcrumbs as mentioned above, as well as reserving the tomato purée.

Form three patties, 5 oz each. The remainder goes to baked loaf.

Form the remaining mixture into a loaf shape set over waxed paper. Pour over the remaining whisked egg then scatter with more bread crumbs. Pour over the purée of roast tomato and then carefully transfer to a non-stick loaf pan (sans waxed paper).

Grill the patties on a hot, oiled grill, 3-4 minutes per side. I like to grill slices of onion at the same time.

Cook the loaf pan, alongside the patties, on the heated grill or in a 450-degree oven for approximately 30-45 minutes, or until cooked through. Let rest 10-minutes before slicing. Served on toasted bread with caramelized onions and perhaps a little barbecue sauce, it would make (and did) a mean sandwich!

After our dinner, I packed up the “loaf” burger I made for “P” along with a few slices of the the MEATloaf and texted him to see if I could bring it over. No reply. He had already gone to bed. 8:30 pm. Good boy (school night and all).

The next morning, my text had been answered (at probably around 4:30am), to which I tardily-replied (bad girl). When we came home that evening, there was a cooler on our back porch housing the frozen “loaf” patty I requested in exchange for the one I made for him (it was necessary to compare, don’t you see?).

coolers

Hmmm… ya think someone ought to remind him that his salary affords him the ability to buy a new cooler all this time later? Take note of the blackened out name before his; I bet Sue has one that is not chewed on by critter. Again, all in good fun.

I removed the patty from the cooler and replaced it with the patty (and loaf slices) I had made. I then put the cooler back on “P”‘s porch (since he was not home) and sent him a text.

photo 1

textMy message to him is in green.

What?! He thought I thawed his burger, mashed it up and put it back into a completely different shape (1/2 the diameter and twice the height), placed it in a bun, with cheese, and grilled onions and called it my own?! We’re still laughing, and mean absolutely no offense to those with English as a second language. Not your burger to me, but a burger from me to you. Lesson learned on my end, I’m a putz.

Oh yeah, druuuuuumm roll please. Yes, this tasted good. Still, I am a purist and will stick with my way when I put burger to grill. However, there are many of you out there that have an opinion and I would love you to chime in. Do you make your burgers with breadcrumbs and egg or do you consider this an infringement on the sacredness of a burger and teetering on meatloaf? This inquiring mind wants to know. Oddly enough, I had never considered this an option a mere week ago. I’m growing, I’m changing…

So, since these were made because of a party, it seems fitting to bring them to a party – Happy Fiesta Friday everyone. Join Angie over at the Novice Gardener for more good things to eat, Hilda and Julianna will be greeting guests too. Ginger and Buddy are sitting this one out.

hammack

 

 

 

The quick little “big salad”

11 Friday Jul 2014

Posted by in cooking basics, the kitchen

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I set out to make a small salad to supplement our dinner of leftover fried chicken (yum, yummy, yum). I began with various lettuces, growing in my “garden” (read pot, sitting on my patio table), then, because they looked lovely, I picked a few snips of fresh herbs as well as fragrant chives to layer over and toss within. I found myself boiling an egg, which sounded, yum; perhaps because I had just purchased sweet Canadian shrimp meat that I was toying with setting on top (of the salad). A small handful of baby tomatoes, sliced, slowly began building it up, mushrooms (thinly cut) and corn, (shaven from it’s cob). A large crumble of blue cheese (Pt. Reyes, Oregon) mashed into a bowl of freshly squeezed lemon juice, ground pepper and green onions dissolved lovingly into a puddle of buttermilk. When we sat down with wine poured and ready to dig in, the ensemble looked rather large and I said, “Looks like the big salad”. Tom, being who he is, pulled up this clip on his phone (or click here for a short version). Enjoy!

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Buttermilk Bleu Dressing

Freshly made bleu cheese dressing is a bleautiful thing, it is not only great for dipping, with carrots, cauliflower and fried chicken (or fried gizzards for that matter) but is also a nice way to enjoy a salad of crispy greens on a warm summer evening. No hydrogenated, overly processed ingredients required.

Full disclosure: I have made this for years and have, at a few points in time, written the quantities down as I make it but…this is not one of those times and I am just guessing here…. As with most dressings, it does (loosely) conform to the typical rules:
1. Use a 1:3 ratio of acidity to fat.
2. Garlic and onions are well served soaked first in the acidity, even if just for a few moments prior to adding in the rest.
3. Taste, adjust, taste, adjust….instinct.
3. Salt, pepper & sugar are to taste. If too salty, add more acidity, if too tart, add more sugar.
4. Whisk the fat with the acidity to emulsify. Adjust consistency as desired.

Specific to this dressing rules:
1. The buttermilk, bleu cheese and sour cream will knock out the typical 1:3 ratio rule but as a rule of thumb, I would use 1 TB sour cream and 1 TB lemon juice for every 2-3 oz cheese. The buttermilk is used to thin the dressing and quantities can be altered depending on your desired thickness (perhaps 3-5 TB for 2-3 oz cheese).  Also, I always use low-fat buttermilk since that is more readily available to me.
2. If using shallots, soak them in the acidity (lemon juice), if using green onions, add them in at the end. Use more green onions than you would shallots (perhaps 1 TB chopped shallots for 2-3 oz cheese)
3. Soft herbs are good in very large quantities (and multiple varieties). This go ’round I did not put them in the dressing, as I usually do, but rather tossed them in with the lettuces (the dressing keeps longer this way + I was lazy).

INGREDIENTS

Lemon juice
Diced shallots or chopped green onions
Fresh ground pepper
Raw sugar to taste

Good quality bleu cheese
Buttermilk
Sour cream
Mix of fresh soft herbs, chopped

PREPARE

Combine the lemon juice with the shallots, fresh pepper and sugar (just a pinch to start).

Crumble in the bleu cheese and mash with a fork. Add the sour cream and mix well. Drizzle in the buttermilk to thin and bring the dressing to the desired consistency. Mix in the herbs.

“Big” Bleu Shrimp Salad

This can be as little or “big” as you like (and no, Dad and Linda, I’m not referring to “big blue” the suburban).

INGREDIENTS

Mixed lettuces (from your garden if you have), cleaned and patted dry

Hard boiled egg, peeled and cut in half (1/2 per person)

Cherry tomatoes, cut into quarters (2-3 tomatoes per person)

Crimini mushrooms, thinly sliced (1-2 mushrooms per person)

Freshly grilled corn, removed from the cobb (1-2 TB per person)

Green onion and mixed soft herbs, chopped (even if you added to the dressing)

Fresh ground pepper and sea salt to taste

Buttermilk Bleu Dressing to taste (see above for “recipe”)

ASSEMBLE

Squeeze a little lemon juice over the lettuces then lightly sprinkle some sea salt and grind fresh pepper over. Carefully toss with your fingers (you may toss some dressing in too, if you like, but be gentle and stingy so as not to make soggy).

Divide the lettuces among individual plates. Spoon over a few bits of dressing then layer on the vegetables and pile the shrimp meat in the center, slightly scattered; place the egg half on one side. Sprinkle with green onions and herbs and grind over more pepper, if desired.

I used to swear by our (local) Oregon shrimp meat that can be had fresh, for a short bit of the year. I have been having a harder and harder time finding it to be as fresh as I would like (it is delicate, for sure) so one day, on the recommendation of my trusty fishmonger’s at Gemini Seafood, I purchased the Canadian shrimp meat. It is as delicious and sweet as they said!…some day, I’ll have to tell you the story of how Ginger became our head “shrimp-tester”. Until then, just know that she endorses this statement (and will be telling everyone over at the Novice Gardener’s shin dig. For sure she will let Selma, Hilda and Indu (the co-hosts) know about these yummy shrimp (and for now, we will offer this to Angie as the elusive “blue fish”).photo 5

 

Nibbler, Nibbler: Red, White and Blueberry pie

04 Friday Jul 2014

Posted by in holidays, the kitchen

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photo 3

I am a nibbler. Not like the elf, but like a picker, of food (not noses). I learned this from Mom. She snacks and picks and nibbles. I noticed this on her last visit, and on all visits previous. Now I know where my nibblery (not a word?… oh well) came from. A bite of this, and many bites more of this and that, equals nibbles, if done slowly and spaced out with at least 10 seconds between nibs.

I am not a baker, but yet I am baking a pie. Not sure why I decided to bake a pie, but at least it allows me to nibble. No actually, I do know why. I have excess berries, about to go spoiled. Plus, it is the Fourth of July (which, in fact, rhymes with pie). Also, I just want to bake a pie. I feel like doing this, if for no other reason than that it sounds like a good way to spend a slice of a holiday afternoon.

Bear with me though, as I puddle around the baking world and try to bake something that resembles a pie. This is my second, maybe third attempt, ever (so be kind).

Red, White and Blueberry Pie
Caddywhompus, haphazard, tasty and good

I do love a buttery crust, so I did need to nibble… the edges. I didn’t mean to, but I did – nibble… pieces and edges and burnt things (oh my) and buttery sides. It is not pretty but I fixed it with more dough, more nibbles, and more time in the oven.

INGREDIENTS for Dough

2 3/4 cup whole wheat pastry flour
1 tsp kosher salt
1 tsp raw sugar
4 oz. butter

1 egg, slightly beaten

1 TB lemon juice
1/4 cup ice water

PREP dough

photo
Yes, this used to have edges… (the nibbler strikes again).

In a food processor, mix the flour, salt and sugar, then add the butter in slices. It will be a course mix.

Stir the lemon juice into the egg, then add this mixture to the water. With the machine running, pour in the liquid. The mixture should all come together. Do not over-process.

Scape the dough out into a ball and divide in two. Flatten each ball into thick discs and cover with plastic wrap. Chill for at least one hour or you can proceed making the pies the next day.

Roll out one disc to approximately 1/8″ thick. Put it (carefully) into a pie pan and shape to fit. Poke the bottom with a fork and freeze for at least 15 minutes.

Remove from freezer and top crust with parchment or foil, then fill with pie weights.

Partially bake in a pre-heated 400-degree oven for 10 minutes. Remove foil/weights and continue cooking another 5 minutes.

Remove crust and let cool.

It is now ready to use. You have a second disc of dough that can be frozen for later use, or use to top or decorate this pie, or you could make a second pie. I vote for second pie.

INGREDIENTS for Filling

A fleck of butter
1 cup very-sweet nectarine chunks (skin removed)
3 cups cleaned blueberries
2 TB lemon juice
1 tsp spelt flour
1/2 tsp ginger powder
1/2 tsp cocoa powder (I thought it was cinnamon, but hey, it works)
1/2 tsp cinnamon
3 TB water

4-6 figs, stem removed, sliced thin
6-8 strawberries, tops removed, sliced thin

PREP filling

Melt just enough butter to keep the fruit from sticking. Add the fruit, flour and spices. Cook over low for a few minutes then stir in the water. Let simmer, stirring every so often for approximately 20-30 minutes. Let cool completely.

TO ASSEMBLE

Sprinkle the bottom of the crust with raw sugar (just a little).

Cover the bottom of the crust, lightly with fresh blueberries (approximately one cup)

Arrange the fig slices and strawberry slices around the very edge (or however you feel like arranging).

TO COOK

Bake the pie for 20-30 minutes in a 350-degree oven (mine was 400-degrees, but edges were a little dark (so I ate them) and then added a little dough and continued to cook with the oven off but still warm (around 300-degrees).

Top with more whole, fresh blueberries if desired and more fresh slices of strawberries. Serve warm with vanilla ice cream (like La Loo goats milk), or just plain, right out of the pan.

Happy Fourth All!

I have packed up my pie and am bringing it to a party with fireworks, sparklers and good people that know how to cook! (Fiesta Friday with Angie @ the Novice Gardener, Margy @la Petite CasseroleL and Sylvia @Superfoodista)

photo 1
Ready to dive in! (I added a few cross pieces when I put new dough over the burnt edges)

photo 1
We’re not there, but an appropriate view from Mom’s cabin. A salute to all those that have served, in any fashion.

His kind of gal, her kind of guy!

04 Friday Jul 2014

Posted by in cooking basics, family gatherings, Ginger + Buddy, the kitchen

≈ 16 Comments

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photo 1

My mom has skills. Had I paid more attention and wasn’t put off by blood and guts, I might have learned to clean and fillet a fish, but alas, no. This is one thing I now wish I had paid attention to, because unlike the other skills she has, this is one that would be of particular benefit to someone who loves food as much as I.

Needless to say, I did not need to perform that task on her last visit to Seattle, boasting her freshly caught salmon, because she had already exercised this fishing ritual prior to getting on the plane. She delivered a chunk to a friend of hers who lives in Tukwila, took another large portion to my brother’s house (where she spent the next couple of days) and sent the rest of it with her “opposite sex partner”, John, to bring to our house where he would be camped out working with Tom to finish our deck.

When John and my mom met, he was living/working in the Bay Area but had a cabin and airplane in Alaska (where his heart lived).

Despite the un-commonalities between them, they are at their core, kindred souls. Mom can fish with the best of them, sleep on a cot, squat in the woods, and spin a good yarn. They both like to travel, both love to fly, and the crisp chill of Alaska will never be replaced by the wet dampness of Seattle or the sunny bustle of California. They thaw their chilled bones in Tucson part of the year, but can mostly be found doing those things that only true Alaskans do… such as fishing.

So… a man, a woman and a fishing pole:

my kind of guy_gal

I asked Mom to write a few words about Alaskan salmon and this is what she had to say:

“Simply put—I love it! And that means fishing, catching and best of all: eating.  Usually John and I fly to the Deshka River. It is about 15 minutes from the cabin or a several hour drive + boat ride from Anchorage. Weekends are horrendous but it’s pretty crazy any time the kings are running since so many boats anchor at the mouth and plug up the river. We prefer to troll a bit upstream since it’s much more civilized, our lines don’t get tangled with everybody else, and we are much more successful! We also make certain to be in the boat, hooks in the water, at precisely 6:00 am. Fish and Game closes the river between 11 pm and 6 am to allow for sufficient escapement, so you will often see 10-20 fish being caught the first five minutes. As you alluded in your previous blog (post), not too many women are as avid as I am, so even though the regulars are nearly all men, through either luck or skill, I definitely keep up.

plane 1 and 2
The picture on the right is a view out the cockpit window of the propellers spinning around.

John goes to the Nushagak River in Western Alaska every year with friends and I went for the first time in June. It was three hours by John’s Cessna but so worth it. The fishing was great, but I was surprised at how many boats were on the river so far from civilization. Most of the boats were chartered and the camps were leased from the local Native corporations. The village store carried a few essentials and sold gas for $7.50 a gallon.

While I like every kind of salmon, especially when fresh, king (Chinook) is my favorite. I could eat it every night and never get tired of it.

salmon x 2 test
Mom prepping and the glorious outcome.

My favorite method of cooking is with nothing but lemon pepper, Wondra flour and maybe a few sprinkles of brown sugar. I very lightly grease a hot pan with olive oil and butter, brown the filet good side down, turn it once and finish it off in the oven. The critical thing is to not overcook it. I usually leave it a little red in the thickest part. Salmon is also good on the barbeque, but I miss the crust you can get in the pan.”

Mom forgot to mention Grandpa’s “fried salmon” which is what the lucky (no pun intended) recipients of my Grandpa’s fresh catch will get when he cooks some up at his restaurant, the Lucky Wishbone (never to be found on the menu… This is a “special treat” for his friends and family only).

My favorite way to cook salmon is on a wood plank on the grill.  When John and Tom finished the deck, I asked Mom to cook the salmon she brought her favorite way.  She was perplexed that I did not have lemon-pepper, “everybody in America has lemon-pepper,” she said in disbelief.  But not us, so we used lemon zest, sea salt and fresh ground pepper instead.

The next day we went shopping (stopping also for her stock-up at Trader Joe’s).  When we returned home, she handed me a jar of lemon-pepper and Tom and I had a hearty laugh.  I promised I would give it a try on the other half of the salmon that night (they were on their way to the airport, time to go home).

I still prefer fresh lemon, salt and pepper but hey, I at least gave it a try.

Cedar Planked Salmon

A big, big… no, HUGE thanks to John for his stamina, endurance and encore on our deck; we could not have done it without you!  Mom – thanks for everything else.  I love the way you cooked your salmon for us!  However, in honor of our new cedar deck, cedar-planked salmon (using planks left over from construction) it had to be – the night we ate dinner for the first time on our new deck.

INGREDIENTS

1 lb. fresh king salmon fillets (in one piece or cut into individual pieces), de-boned, skin removed

1/2 – 1 tsp sea salt

1/4 tsp raw sugar

Many grinds of fresh pepper

Herbs (of your liking – basil, thyme, tarragon, fennel frond, etc.)

5-plus thin slices fresh lemon (enough to cover circumference of fish)

1 cedar (or any type (alder is especially great) of clean, untreated wood) plank, sized to fit the fish; soak in water for at least one hour before grilling to prevent from burning

1 very hot grill, heated to 400-plus degrees

TO COOK

Pat dry the salmon and season both sides with sea salt and pepper, then sprinkle over sugar on the top side that had no skin (inside).  I like to add a little more salt than I normally would since it is slightly curing first, but I also don’t want to overdo it as to make it too salty.  The sugar is to offset the salt and adds a little color.

Top with fresh herbs and slices of lemon.  Set aside until grill is hot and plank is ready to accept the salmon.

When you are ready to cook, put the soaked cedar plank, top-side down, on the hot grill for 10 minutes to heat.  When hot, turn plank over and top with salmon fillet.

Place the plank of salmon on direct heat and close lid.  Let cook until it is opaque with just a slight bit of red at the thickest part, approximately 10 minutes.

Remove plank with a hot pad or spatula and let rest a minute or two.  Divide the salmon amongst plates, letting guests squeeze the juice from the lemon slices over their salmon.

FOR THE PUPS

I like to trim the ends of the salmon that are the fattiest (lots of good omegas) and the brown part on the back side left from the skin.  I place the trimmings into a piece of foil, seal the foil and cook it on the top warming rack of the grill (not direct heat) or in the oven, until cooked through.  I then open the foil, let it cool to a manageable temperature and feed it to Ginger and Buddy.  This is not only healthy for their coat, cancer-fighting and good for their hearts, but it is also something that lets them enjoy the good eats of life too (AKA – good for their souls).

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Buddy on patrol on the new outpost (staining and furniture to come later…).

plotting
Plotting the next (t)ask on the tiny mobile device.