I’m ending this week where I started, with recipes and a challenge to think outside the pan… Here goes with two things I threw together at the end of the day. First, you need to understand what the end of the day looks like for me in the new year. I race home (OK, it’s only 14 minutes door to door) from my “job” (It’s not really what I used to do which was termed a JOB) feed the dogs while singing the “Doggie Dinner Song,” getting the heat up to something tolerable within a dwelling, and feed the cats. This is all done during my peel-off-the-work-clothes routine.
Last night it was line-caught coho salmon provided by Wilson, who pronounced as he delivered it that he HATES salmon. I dug deep. My usual go-to recipe for salmon is a mix of maple syrup, crushed chipotle pepper, and Dijon mustard, spread over the fish then and baked/broiled.
I took a different route this time.
I added sliced shallot, two of them, to 3 smashed,chopped garlic in 1.5 cups of chipotle infused olive oil. Then added a cup of chopped poblano pepper. I cooked this down to a soft mix then laid the salmon on top, spooning the pepper/shallot/garlic mix over it.
I let this simmer on the burner for 30 minutes then served. The salmon was flaky yet infused with the flavors. The shallot/garlic/peppers were a hint of heat.
Tonight if took the four boneless, skinless, chicken breast tenders. I heated 3/4 cup of Blood Orange infused olive oil over a medium flame, added the chicken and seared each side. Because the oil has a high “flash point” I was able to heat the oil to the point of searing the flesh. I then turned the heat to low and drizzled Dark Cherry balsamic vinegar over the meat and let is simmer. I turned the cutlets every 10 minutes to coat them as the oil and vinegar reduced.
Meanwhile I threw together a quick salad base of greens, yellow peppers, green onion, slivered almonds and fresh pomegranate seeds.
When the chicken was cooked and the base reduced, I sliced the chicken breasts and placed them on top of the salad. A drizzle of lemon infused olive oil and some of the pan drippings was all that was needed to compete the salad.
I may be broke and searching for the next step but at least I eat well…
N.B. I looked at the bottom of these hand-made pottery plates that I accumulated over the years from an artist in AZ. They are now officially twenty years old! Take note Hanni, Lex and Jeff.
10 comments on “The Taste”
Mouth watering! Do you take reservations?
Ha! Well, I have a few reservations of my own but that’s a different story!!
When I get home, I’m coming to your house for dinner!
I was thinking of the very same thing! Not sure my recipes would convert well to your once a year routine but I am having fun trying them all. Stay warm!!
Thanks for the mention and link, Cindy. Hoping to connect with you when you come to town!
Good food does t have to be expensive and your meals are so healthy with all the fresh ingredients.
Thanks Marie, it’s hard to think healthy in this frigid winter cold. My heart says eat brownies, stews and heavy comfort food. My head says, you will be wearing that all summer if you do!