What's Cooking

[Cheese]

It's that time of year...Copper River Salmon is available at the market.

I cook a lot of fresh fish and over the year of cooking, use every spice known to man...or woman. From tarragon to dill to oregano and Ancho pepper. Every spice enhances the flavor of the fish except when it comes to fresh Copper River Salmon.

This stuff is best cooked "clean" with just a sprinkle of Kosher salt and freshly ground black pepper. Once cooked, place a small pat of butter on top with a squeeze of fresh lemon and you're good to go.

Seriously, as much as I love Akaushi tenderloin cooked medium rare, this Copper River salmon is to die for. It is something I wait for every spring of the year.

So here's some Copper River baked on the same sheet pan with some asparagus, shallots and mushrooms. Talk about an easy to prepare meal. 

[attachimg=1]

[attachimg=2]

 

[six-point socket II]

[member=66216]GoingMyWay[/member] , [member=44099]Cheese[/member]

mouthwatering! Thanks for sharing!

Kind regards,
Oliver

 

[six-point socket II]

Sunday's lunch.

Asparagus, newly harvested small potatoes & a (Blue) "Ocean" steak from New Zealand.

[attachimg=1]

Kind regards,
Oliver

 

[six-point socket II]

Pasta variations from the last weeks or so, and today.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

Kind regards,
Oliver

 

[tjbnwi]

Simple chocolate cake for Fathers Day.

[attachimg=1]

Tom

 

[guybo]

Like the way you rolo, happy fathers day

 

[kpeluso]

Just last week, I organized my birthday, trust me, it was a real cooking marathon.

Had friends over and decided to grill some stakes; I marinated them in soy sauce, garlic, and a bit of honey. The crown jewel was the guacamole, prepared according to my family's secret recipe. The unusual secret ingredient is pineapple juice! Gives it a tangy kick.

I also ordered some Costco party trays. Got some croissant sandwich platters and a few shrimp platters, and they perfectly combined with the guacamole I made. It saved me some cooking time, and everyone loved the mix.

 

[GoingMyWay]

[member=8288]kpeluso[/member] Thanks for sharing the secret ingredient!  I never would have thought of putting pineapple in guacamole.  It's hard to beat Costco when have a party!

It's been a while since I've posted anything.  We made Sopa de Fideo.

[attachimg=1]

Chicken en Cocotte with a mustard sauce using Milk Street's recipe.

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

Pai Huang Gua (Sichuan Smashed Cucumbers)

[attachimg=6]

A clone of Din Tai Fung's Cucumber salad.

[attachimg=7]

[attachimg=8]

[attachimg=9]

We much preferred the Din Tai Fung version.

This past weekend I bought an orange watermelon.  We had tried a yellow watermelon before so I was excited to try an orange one.  I think I must not have picked a good one because the texture wasn't that great nor was it very sweet.

[attachimg=10]

 

[GoingMyWay]

We made some oven baked chicken thighs the other day.  They were really good!  This is the seasoning that we used:

1/4 cup olive oil
2 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 packet of sazon goya
2 1/2 tsp Cavender's Seasoning

[attachimg=1]

 

[GoingMyWay]

We made beef stew yesterday.

[attachimg=1]

[attachimg=2]

[attachimg=3]

Today we made homemade spaghetti and meatballs.

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

 

[Tinker]

I'VE BEEN MISSING YOUR MEALS
Tinker

 

[Cheese]

We made beef stew yesterday.

The beef stew looks delicious...it's that time of year.  [smile]

Stews, soups, pasta and short ribs...things that stick to your ribs...great fall cooking. Just a reminder, that now is the time to produce any pesto if that's of interest to anyone. It freezes wonderfully and I like to use it as a first layer when making pizzas.

I generally reserve peas for lighter faire such as pasta salads, pasta dishes or as a side entree.

Their soft texture and light flavor can get lost in heavier dishes.

 

[GoingMyWay]

I'VE BEEN MISSING YOUR MEALS
Tinker

Thanks Tinker!  I can't believe I hadn't post anything to this thread in almost 2 months.

The beef stew looks delicious...it's that time of year.  [smile]

Stews, soups, pasta and short ribs...things that stick to your ribs...great fall cooking. Just a reminder, that now is the time to produce any pesto if that's of interest to anyone. It freezes wonderfully and I like to use it as a first layer when making pizzas.

I generally reserve peas for lighter faire such as pasta salads, pasta dishes or as a side entree.

Their soft texture and light flavor can get lost in heavier dishes.

The stew was kind of a lot of work, but it was very good.  I used Brian Lagerstrom's recipe.  I just wish the weather had been cooler here on Friday when we made it.  It did get chilly yesterday.  It's 55F currently.  Next time I think I'll skip the pearl onions.  They were a real pain to individually peel.

 

[Cheese]

Next time I think I'll skip the pearl onions.  They were a real pain to individually peel.

It's 40 in the Twin Cities...Ya pearl onions...love the flavor but I gave up on them years ago. It's easier picking fleas off of a dog.  [smile]  They do offer some in the frozen food section and I was going to try those and see how the flavor matches up.

 

[GoingMyWay]

I might have to try the frozen pearl onions, though the recipe warned they're going to be softer and kind of soggy compared to fresh pearl onions.

 

[Cheese]

I might have to try the frozen pearl onions, though the recipe warned they're going to be softer and kind of soggy compared to fresh pearl onions.

What I would do is to add some small chopped white onion for the long term flavor and then add the frozen pearl onions 20-30 minutes before serving for the texture and additional flavor. It'd be worth a try.  [smile]

 

[GoingMyWay]

That's a good idea!  Get the flavor, but with much less effort.

 

[GoingMyWay]

Last night we made a Mexican Shrimp Cocktail and Mexican Red Rice.  Both recipes were from Rick Bayless.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

The Mexican Red Rice is definitely a keeper!

 

[Cheese]

At first I thought those were jalapeños but being so skinny and long maybe they're serrano's instead?

A good Mexican red rice recipe is always delicious, I've made a bunch but I'm still looking for a killer recipe. 

 

[GoingMyWay]

You're exactly right!  They're serrano peppers.  Lately I've found that jalapenos have no heat to them.  Serranos definitely have some kick to them.

This is the recipe that I used:


I used Canilla Enriched Extra Long Grain Rice instead of a medium grain rice liked Rick used.