I don’t recall eating a lot of fish in my childhood. I know I had fried catfish when I visited Grandma Olga Mae in Mississippi. I remember my brother and I lying that we caught some rainbow trout in Yellowstone (we paid a guy five bucks for his) and our mom cooking it. I also recall my mom catching a bucket full of sun perch in Canyon Lake, Texas when I was a kid, but I think I was too traumatized by her killing them by hitting their heads on a rock to remember if I ate any. So yeah, other than whatever fish they use in the Fish and Chips at Long John Silvers, I really don’t remember a lot of fish in my life.
And then I moved to Oregon and ate salmon. Oh my, TheSalmon. My gateway fish. The fish that opened the the flood gates for fish to enter my life. And still my absolute favorite fish to cook and eat. This recipe is kind of an homage to the Parmesan Baked Salmon my oldest daughter loved from The Mesquitery in Hood River, Oregon. It’s lightened up with lemon juice and fresh herbs, but I think she’ll like it. I think you will too! (Read more…)
America. We love our shrimp. I read a statistic once that said the average American eats over 4 pounds of shrimp per year. Per person. Amateurs 🙄. But I get it, shrimp has a lot of things going for it. It’s a relatively inexpensive seafood that has a kind of luxury reputation. It’s also high in iodine and protein, and has a ton of those fancy omega-3 fatty acids everyone is talking about, so it’s a bit of a nutritional show off! From a culinary standpoint, shrimp has a great sweet flavor, is available year round and is easy to prepare. It can be served hot or cold, poached, baked, fried, grilled… the choices are endless. As Cady Heron said in Mean Girls, “The limit does not exist.” (Read more…)
I have an unpopular opinion and I don’t care who hears it. I HATE Sriracha. Actually, I don’t even know if the word hate truly coveys the way I feel about it. I may be one of the only people who hasn’t joined the Sriracha worship cult, but there it is. It’s just hot. And garlicky. Usually two descriptors I can get behind, but in Sriracha there are no undertones, only overtones. No nuance. I just don’t get it. So, don’t put it in my mayo, don’t squirt it on my taco and, for goodness sake, don’t drizzle it over my parfait. Just don’t.
My spicy condiment of choice is Gochujang. It’s kind of my childhood ketchup. We put it in or on almost everything. Gochujang is a fermented chili paste that is the backbone of many Korean dishes. It’s been around for hundreds of years and is just now gaining fans with the American palate. It’s popularly known as the finish on Korean bibimbap and it’s what gives Korean Fried Chicken its amazing ZING (more on those dishes later on the blog.) Yes, Gochujang has heat, but it’s a sweet heat that’s not at all overwhelming and doesn’t hijack your mouth. It has a depth of flavor that enhances and adds body and interest to almost any dish. To sum up: Sriracha will blow your palate. Gochujang will blow your mind! Although, call me old fashioned, but I still probably wouldn’t put it on ice cream.
One of my favorite ways to use Gochujang, and a great gateway dish to introduce the condiment to your palate, is in this Gochujang Glazed Salmon (Read more…)