Tasty Tuesday

When Tasty Tuesday Goes Bad

6 bottles of wine later and everyone is a hair stylist…

Tasty Tuesday System Check: All Basics Intact

Returning after a profoundly heroic stretch of roasting whole beasts (lamb and turkey alike), providing for beloved (but occasionally rowdy/poorly-behaved) crowds and consuming waaaay too much of everything…it was time to ease the throttle back and focus on basics this week.

First prinicipals, folks. Read Marcus Aurelious.  Of each particular things ask:  what is it in itself?  What is its nature?  The nature of Tasty Tuesday is time spent cooking in the company of friends.  Devoid of pomp and stress. 

So this week was about just that; simple (and light) food, moderate drink and low stress.

Citrus Garlic Salmon
Wild Alaskan Salmon
Lime Juice
Garlic
EVOO

minced garlic in 3 tablespoons EVOO until just browned.  Remove from heat and add 2 tablespoons fresh or Key lime juice.  Whisk together in Preheat oven to 375 w/ cast iron grill pan coming to temp within.  Sauteramekin and set aside.  Wash and pat dry fresh salmon fillet slice (aprox. 10oz a person).  Remove grill pan, brush with lime/oil mixture and place fillet slices flesh down.  return to oven and cook aprox 3 minutes until grill-lined.  Flip fish slices, slather in oil mixture and return to oven until nearly done.  Add a touch of brown sugar to remaining oil/lime mixture, re-slather fillets and place under broiler low until slightly browned/caramelized.

Served with Garlic sauteed Bok Choi and brown rice and some crisp white wine.

 All in all a nice change from all of the complex preparation and rich consumption of the last few weeks.  This is the lull between Holiday storms and even we Dukes believe in a little light palette and clean livin. 

Now and then. 

And not in ‘Nam, of course

We Can All Learn Something From This Man

French chef Christian Falco has prepared the world’s largest barbecue — spit-roasting a 550-kilo (1,213-pound) camel for 15 hours at a seaside Moroccan town south of Rabat.