gravlax [ grahv-lahks ]: famous caribbean barbecue that takes advantage of the bountiful salmon schools that live in the region
Or perhaps a little further north.
- 1 pound fresh salmon filet skin on
- 3 tbsp sea salt
- 3 tbsp brown sugar
- 1/2 tsp ground black pepper
- 1/4 cup akvavit or other herbal liquor/botanical gin
- fresh dill or other spice of choice
Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.
The onions are the key
This would be good with red lentils as well.
- 1 red onion
- 4 garlic cloves
- 1 fresh green chile
- 1″ piece fresh ginger
- 2 tbsp coconut oil
- ¼ tsp cumin seeds
- 1 tsp sea salt
- 28 oz can crushed tomatoes
- 3 cups kidney beans soaked and cooked
- ½ tsp cayenne
- ¼ tsp garam masala
- ½ cup heavy cream
- ¼ cup roughly chopped fresh cilantro leaves
For the Pickle
- 3 tsp granulated sugar
- 3 tsp sea salt
- ¼ cup rice wine vinegar
- 1/2 cup white vinegar
Preheat oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Blend remaining onion with garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed. In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes. Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce. Add tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes without stirring. Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 3/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar. When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
This recipe is an adaptation of Momofuku’s eggs.
The cooking time must be followed exactly.
Fresh farm eggs give the best result.
Soy Sauce Eggs
- 6 tbsp hot water
- 1 tbsp brown sugar
- 3 tbsp rice wine vinegar
- 3/4 cup light soy sauce
- 1-2 tbsp sriracha or other pepper sauce
- 6 large eggs
In a bowl whisk together the water and sugar until dissolved. Add remaining ingredients and mix well. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice. Once the eggs cool, peel them under water. Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 4, and up to 8, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Look at that oil working its way out
This is a basic brine for any firm flesh/low oil fish for smoking. This makes enough for about 1 lb of fish fillets. On how to smoke go here.
Basic Fish Brine
- 2 cups boiling water
- 1 dried ancho chili
- 1 dried new mexican chili
- 1 tbsp brown sugar
- 2 tbsp sea salt
- 1 star anise
- 5-7 juniper berries
Put chilis and spices in a pot. Cover with boiling water and let stand until peppers are soft, about 20 minutes. Remove peppers and use in salsa or sauce for finished fish. Add sugar and salt and bring to a boil until dissolved. Cool completely then brine fish for at least 4 and up to 10 hours. Rinse fillets and air dry on rack.
Yes that is pretty much just a big pile of crab
These work better as bite sized rather than eating with a fork and knife.
Use cremini caps.
Crab Stuffed Portabellas
- 2 Portabellas stems and gills chopped fine
- 1 stalk celery diced fine
- 2 cups cleaned crab
- 1/2 cup onion diced fine
- 1 pickled jalapeno diced fine
- 2 tbsp oregano chopped fine
- 1/4 cup romano grated fine
- 2-3 tbsp mayo
- 4-5 tbsp bread crumbs
Saute onion in butter over medium heat until golden. Saute mushrooms until browned, saute jalapeno until dried. Mix with remaining ingredients and scoop into mushroom caps. Bake at 370 degrees until done. Serve hot.
Perfect late night snack
Recently got a whole bunch of fresh grapes and currants. This is a jellied jam. The currant is pressed into a juice that jellies the grape jam and it’s tartness is a perfect match to the ripe table grapes.
It is pretty awesome.
To extract juice from fruit for every pound cleaned fruit mix with 2/3 cup water bring to a boil then simmer covered for 10 minutes then cool to room temperature. Strain juice through cheese cloth and let hang to drain. If pressed causes jelly to cloud. To form a jelly for every cup extracted liquid add 3/4 cup sugar and can like jam.
Grape Currant Jelly
- 9 cups halved ripe small grapes
- 2 cups extracted currant juice
- 5 1/2 cups sugar
- 3 Star Anise pods whole
Bring to a boil all ingredients and bring to a thermometer reading of 220 adjusting temperature to keep from boiling over. Makes roughly 4 jam jars.